Food Borne Illness Causes y Pathogens- Bacteria; Campylobacter jejuni, Clostridium perfringens, Salmonella, Escherichia coli O157:H7 y Viruses

(1/3 of cases in the US) 1-3 incubation days. Hepatitis A (Jaundice) fecal contamination, Hepatitis E, Norovirus, Rotavirus y Parasites- Platyhelminthes, Protozoa, Nematode y Natural Toxins y Prions Common Food Borne Illnesses y Botulism- caused by Clostridium botulinum bacteri that enters through wounds, or they may live in improperly canned or preserved food. Symptoms: dry mouth, nausea, vomiting, paralysis y Campylobacter- fecal-oral, ingestion of contaminated food or water, and the eating of raw meat. It produces an inflammatory, sometimes bloody, diarrhea, periodontitis or dysentery syndrome y E. coli- faecal-oral transmission. Common routes of transmission include: unhygienic food preparation farm contamination due to manure fertilization,. Dairy and beef cattle are primary reservoirs of E. coli O157:H. Food products associated with E. coli outbreaks include cucumber, raw ground beef or spinach, y Listeriosis- Listeriosis is an infection that can occur when a person eats food that has been contaminated with bacteria called Listeria monocytogenes. Vegetables, meats, and other foods you eat can get infected with the bacteria if they come in contact with contaminated soil or manure. Symptoms: stillbirth, vomiting, shock y Norovirus- Noroviruses are transmitted directly from person to person and indirectly via contaminated water and food. Hepatitis A/E, causes Jaundice, vomiting, diarrhea. y Salmonella- infection in the lining of the small intestine caused by Salmonella bacteria. Symptoms: The time between infection and symptom development is 8 - 48 hours. Abdominal pain, chills, diarrhea, vomiting. Eaten improperly prepared or stored food (especially undercooked turkey or chicken, unrefrigerated turkey dressing, undercooked eggs) y Creutzfeldt Jakob disease or CJD is a degenerative neurological disorder that is incurable and invariably fatal. Prion Disease. Symptoms: memory loss, personality change, hallucinations.

Foods Most Associated y Raw meat and poultry y Raw eggs y Unpasteurized milk y Raw shellfish y Raw fruits and vegetables y Unpasteurized fruit juice Reducing the Risk Cook meat, poultry, and eggs thoroughly Separate don t crosscontaminate one food with another Chill refrigerate leftovers promptly Clean wash produce Report suspected food borne illnesses to the local health department

Food Processing Concerns Foods that mingle the products of several individual animals A pathogen in one animal can contaminate may contaminate a whole batch of food mingling the products of several animals as bulk raw milk, pooled raw eggs or groundbeef A single hamburger may contain meat from hundreds of animals A glass of raw milk may contain milk from hundreds of cows A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold water tank after slaughter. Washing fruits and vegetables can decrease but not eliminate contamination Processing food under less than sanitary conditions can cause outbreaks Raw sprouts that are eaten without cooking may contain growing microbes Storage and transport methods for food Formulas Attack rate the rate that a group experienced an outcome or illness = number sick total in that group Relative risk = [a (a+b)] / [c (c+d)] -A relative risk = 1.0 indicates that the incidence rates of disease in the exposed group is equal to the incidence rates in unexposed group. Therefore the data does not provide evidence for an association. -A relative risk >1.0 indicates a positive association or an increased risk. This risk increases in strength as the magnitude of the relative risk increases. Odds Ratio = Odds of exposure in cases= a/c = ad Epidemiology - Studies health of populations instead of individuals. - Outbreak: localized epidemic - Cluster: aggregation of cases over particular period - Pandemic/epidemic/endemic - Fomite: a physical object that serves to transmit an infectious agent from one person to another - Surverlliance: systematic, ongoing collection of data, analysis etc, of health. - Modes of Disease Transmission: Air, Direct Contact, Animal Vector. - Epi Triad: host/agent/environment Types of Studies: - Descriptive Studies: studies without control group used for descriptive purposes. o Case Report/Case Series: report from single patients, series from several patients o Correlative (relationship): Time series (analysis over time), ecologic (ecologic factors), Cross Sec (participants selected despite exposure) - Cohort Studies: based on exposure status, whether or not patients have illness. - Case-control Study: Works backwards from illness to determine a suspected cause.

To Avoid: Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Cook foods to a safe temperature to kill microorganisms. Chill (refrigerate) perishable food promptly and defrost foods properly. Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts. Cooking meat and poultry to USDA recommended safe minimum temperatures makes them safe to eat: Beef, veal, lamb: steaks & roasts - 145F Fish - 145F Turkey, chicken & duck: whole, pieces & ground - 165F Egg dishes - 160F Beef, veal, lamb: ground 160F