Chapter 10

1. Chapter 10 Food-Related Illnesses and Allergies

2. Objectives • Identify diseases caused by contaminated food, their signs, and means by which they are spread • List signs of food contamination • State precautions for protecting food from contamination • Describe allergies and elimination diets and their uses

3. Food-Related Illnesses • Result from food contaminated with pathogens or chemicals • Pathogens can be bacteria, viruses, molds, worms, or protozoa • Chemicals can be added to foods intentionally or accidentally through carelessness or pollution (continues)

4. Food-Related Illnesses • Food poisoning • General term for foodborne illness • Includes: • Foodborne infection • Caused by pathogen • Food intoxication • Caused by toxins produced by pathogen (continues)

5. Food-Related Illnesses • Food poisoning • Symptoms: • Vomiting, diarrhea, headache, and abdominal cramps • May be mistaken for flu • May be life-threatening in young children, elderly, or immunocompromised

6. Bacteria That Cause Foodborne Illness • Campylobacter jejuni • Clostridium botulinum • Clostridium perfringens • Cyclospora cayetanensis • Escherichia coli (E. coli) (continues)

7. Bacteria That Cause Foodborne Illness • Listeria monocytogenes • Salmonellosis • Shigella • Staphylococcus aureus

8. Campylobacter Jejuni • One of the most prevalent causes of diarrhea • Can contaminate meat during slaughter • Symptoms: • Diarrhea, fever, headache, muscle and abdominal pain, and nausea (continues)

9. Campylobacter Jejuni • Onset is two to five days after infection • Transmitted by unpasteurized milk, contaminated water, and raw or undercooked meat, poultry, and shellfish

10. Clostridium Botulinum • Causes botulism • Found on plants and in soil, water, and intestinal tracts of animals and fish • Can be produced in sealed containers • E.g., cans, jars, and vacuum-packaged foods • Great care must be taken when canning foods at home (continues)

11. Clostridium Botulinum • Symptoms: • Double vision, speech difficulties, inability to swallow, and respiratory paralysis • Onset is four to 36 hours after eating • Rarest, but most deadly of all food poisonings • Fatality rate in U.S.: • Approximately 65 percent

12. Clostridium Perfringens • “Cafeteria” or “buffet” germ • Transmitted by eating heavily contaminated food • Symptoms: • Nausea, diarrhea, and inflammation of stomach and intestine (continues)

13. Clostridium Perfringens • Onset is six to 24 hours after ingestion • Prevention: • Maintain foods at proper temperature

14. Cyclospora Cayetanensis • Parasite that causes gastroenteritis • Transmitted by poor hygiene and contaminated water • Symptoms: • Watery diarrhea, abdominal cramps, decreased appetite, and low-grade fever (continues)

15. Cyclospora Cayetanensis • Onset is one week after invasion • Prevention: • Drink clean water, wash thoroughly, and properly handle produce

16. E. Coli • Group of bacteria that can cause illness in humans • Found in intestines of some mammals, raw milk, and water contaminated by feces (continues)

17. E. Coli • Transmitted by contaminated water, unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits or vegetables, and directly from person-to-person • Symptoms: • Severe abdominal cramps, diarrhea that may be watery or bloody, and nausea (continues)

18. E. Coli • Onset is three to nine days after invasion • Complications: • Hemorrhagic colitis and hemolytic uremic syndrome in children • Prevention: • Carefully choose and cook food

19. Listeria Monocytogenes • Bacteria often found in human and animal intestines, milk, leafy vegetables, and soil • Transmitted by unpasteurized dairy foods, leafy raw vegetables, and processed meats • Symptoms: • Fatigue, fever, chills, headache, backache, abdominal pain, and diarrhea (continues)

20. Listeria Monocytogenes • Onset is 12 hours to eight weeks after ingestion • Prevention: • Thoroughly cook meats and poultry, carefully wash salad greens, and ensure dairy products are pasteurized

21. Salmonellosis • Found in raw meats, poultry, fish, milk, and eggs • Transmitted by eating contaminated food or by contact with carrier • Symptoms: • Headache, vomiting, diarrhea, abdominal cramps, and fever (continues)

22. Salmonellosis • Onset is six to 48 hours after invasion • Prevention: • Properly handle and cook raw foods

23. Shigella • Found in feces of infected people • Typically transmitted by infected food handler with poor handwashing practices • Cold foods common carriers (continues)

24. Shigella • Symptoms: • Diarrhea, fever, chills, headache, nausea, and abdominal cramps • Onset is one to seven days

25. Staphylococcus Aureus • Found on human skin, infected cuts, pimples, and in noses and throats • Transmitted by carriers and food containing toxin created by bacteria • Symptoms: • Vomiting, diarrhea, and abdominal cramps (continues)

26. Staphylococcus Aureus • Onset is 30 minutes to eight hours • Prevention: • Store and cook food at proper temperature

27. Stop and Share • Consider the following scenario: • You are teaching a class about preventing food poisoning. What food preparation safety guidelines will you discuss? (continues)

28. Stop and Share • Cook all meats and poultry thoroughly • Ground beef, veal, and lamb • 160 degrees Fahrenheit • Ground poultry • At least 165 degrees Fahrenheit • Carefully wash fruits and vegetables (continues)

29. Stop and Share • Avoid unpasteurized milk, dairy products, and vegetable and fruit juices • Be especially vigilant if compromised immune system • Thaw poultry and meats in refrigerator or microwave and cook immediately (continues)

30. Stop and Share • Avoid cross-contamination of raw and cooked foods • Carefully clean utensils and counter surfaces in contact with raw food • Do not eat raw or undercooked eggs • Nor foods that contain them • Keep hot foods hot and cold foods cold

31. Other Substances That Cause Food Poisoning • Mold • Trichinella spiralis • Protozoa

32. Mold • Type of fungus • May cause respiratory problems if inhaled • Mycotoxin can cause liver and skin damage and eventually cancer (continues)

33. Mold • Symptoms: • Abdominal pain, vomiting, and diarrhea • Onset is one day to several months after ingestion

34. Trichinella Spiralis • Parasitic worm that causes trichinosis • Transmitted by eating inadequately cooked pork from infected pigs • Onset is 24 hours (continues)

35. Trichinella Spiralis • Symptoms: • Abdominal pain, vomiting, fever, chills, and muscle pain • Cook all pork to internal temperature of at least 170 degrees Fahrenheit

36. Protozoa (Dysentery) • Introduced to food by carriers or contaminated water • Symptoms: • Severe diarrhea that can occur intermittently

37. Prevention of Foodborne Illnesses • Have clean kitchen and equipment • Properly wash hands • Wear gloves if cooking with any hand wound • Cover and store foods to prevent microbes or animals from reaching it • Prepare, cook, and store foods to appropriate temperatures (continues)

38. Prevention of Foodborne Illnesses • Prevent known carriers from preparing foods • Select only packages and jars that were sealed by manufacturer • Avoid bulging cans, foods that look or smell odd, and foods showing signs of mold

39. Miscellaneous Food Poisoning • Ingestion of the following: • Plants or animals that contain poison • E.g., mushrooms, rhubarb leaves, fish from polluted water • Cleaning agents • Insecticides • Drugs

40. Food Allergies • Occurs when immune system reacts to food substance • Usually a protein • Food intolerance does not involve immune system • Allergic reactions can be life-threatening

41. Types of Allergic Reactions • Hay fever • Urticaria • Edema • Headache • Dermatitis • Nausea • Dizziness • Asthma

42. Treatment of Allergies • Removal of allergen when identified • To identify: • Food diary • Laboratory tests • Client education • Elimination diet

43. Elimination Diet • Limited diet in which only certain foods are allowed in attempt to pinpoint food allergen causing reaction • Additional foods introduced slowly until allergic reaction occurs

44. Common Food Allergens • Milk • Wheat • Corn • Eggs • Citrus fruit • Strawberries • Tomatoes • Legumes • Tree nuts • Peanuts • Chocolate • Soybeans • Pork • Fish • Shellfish

45. Teaching Considerations • Avoid microbial contamination of food supplies at home • Read food labels • Ask about food ingredients at restaurant or another person’s home

46. Conclusion • Human ignorance or carelessness usually cause of food infection or poisoning • Many food handling safety factors can prevent food contamination • Most common food allergens: • Milk, chocolate, eggs, tomatoes, fish, citrus fruit, legumes, strawberries, and wheat