MODULE 12 - Foodborne Diseases

FOODBORNE
DISEASES
MODULE 12
PRESENTED BY: PEARL ROSE RAMIREZ

LEARNING TARGETS
1. Define foodborne disease

2. Identify the agencies responsible for food safety
and their role
3. Importance of investigation to prevention.
FOODBORNE DISEASE
Foodborne disease is any disease of an infectious or toxic nature
caused by consumption of food contaminated with bacteria,
viruses, and parasites due to mishandling and improper
sanitation.
Common symptoms of foodborne disease or food poisoning

includes nausea, vomiting, stomach cramps, and diarrhea.
However, different causative agents may manifest different
symptoms. They can be severe and life-threatening.
SALMONELLA
Poultry, meat, and eggs’ common contaminants are Salmonella bacteria.
Salmonella infection (salmonellosis) is a common bacterial disease that

affects the intestinal tract. Salmonella bacteria typically live in animal
and human intestines and are shed through stool (feces).
Humans become infected most frequently through contaminated water or

food.
Some people with salmonella infection have no symptoms. Most people

develop diarrhea, fever and stomach (abdominal) cramps within 8 to 72
hours after exposure.
MARY MALLON
She was given the nickname Typhoid Mary, was identified as a carrier of
the typhoid bacterium and as the source of multiple outbreaks of typhoid
fever in New York City and Long Island between 1900 and 1907. She
immigrated to the United States in 1883 and made her living as a
domestic servant, most often as a cook.
The infections caused three confirmed deaths, with unconfirmed estimates

of as many as 50. She was the first person in the United States identified
as an asymptomatic carrier of the pathogenic bacteria Salmonella typhi.
She was forcibly quarantined twice by authorities, the second time for
the remainder of her life because she persisted in working as a cook and
thereby exposed others to the disease. Mallon died after a total of nearly
30 years quarantined.
SHIGELLA
Shigella is a genus of bacteria that is Gram-negative, facultative anaerobic,
non-spore-forming, nonmotile, rod-shaped, and genetically closely related to
E. coli.
Shigella infection (shigellosis) is an intestinal infection caused by a family of

bacteria known as shigella. The main sign of shigella infection is diarrhea,
which often is bloody.
Shigella is very contagious. People get infected with shigella when they come
in contact with and swallow small amounts of bacteria from the stool of a
person who is infected with shigella. For example, this can happen in a child
care setting when staff members don't wash their hands well enough after
changing diapers or helping toddlers with toilet training. Shigella bacteria can
also be passed in infected food or by drinking or swimming in unsafe water.
ESCHERICHIA COLI
Escherichia coli 0157:H7 is widespread in beef.

Fish and shellfish are likely to harbor pathogenic microbes if they
are harvested from waters polluted by human sewage.
It is a serotype of the bacterial species Escherichia coli and is
one of the Shiga-like toxin–producing types of E. coli.
It is a cause of disease, typically foodborne illness, through
consumption of contaminated and raw food, including raw milk
and undercooked ground beef.
NOROVIRUS
Previously called Norwalk virus was first identified as the cause
of an outbreak of gastroenteritis among children at a school in
Norwalk, Ohio – and among their teachers and their families.
Norovirus is a significant cause of gastroenteritis outbreaks in

schools, day-cares, summer camps, restaurants, and cruise ships.
HEPATITIS A
Hepatitis A is a highly contagious liver infection caused by the
hepatitis A virus. The virus is one of several types of hepatitis
viruses that cause liver inflammation and affect your liver's ability
to function.
You're most likely to get hepatitis A from contaminated food or

water or from close contact with a person or object that's infected.
Mild cases of hepatitis A don't require treatment. Most people who
are infected recover completely with no permanent liver damage.
CLOSTRIDIUM BOTULINUM
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic,

spore-forming, motile bacterium with the ability to produce the
neurotoxin botulinum.
The botulinum toxin can cause botulism, a severe flaccid paralytic

disease in humans and other animals, and is the most potent toxin
known to mankind, natural or synthetic.
Only botulinum toxin types A, B, E, F and H cause disease in
humans. Types A, B, and E are associated with food-borne
illness, while type E is specifically associated with fish products.
Type C produces limber-neck in birds and type D causes botulism

in other mammals.
Some bacteria produce cause illness by producing toxins rather

than mere infection, making them hazardous to human health
even the food is thoroughly cooked. The best known and the
deadliest of these bacteria is the one that causes botulism.
They can survive anaerobically (no oxygen supply) that they
usually are found in canned goods.
Foodborne botulism
"Signs and symptoms of foodborne botulism typically begin between 18 and

36 hours after the toxin gets into your body, but can range from a few hours
to several days, depending on the amount of toxin ingested."
Double vision
Blurred vision
Dropping eyelids
Nausea, vomiting, and abdominal cramps
Slurred speech
Trouble breathing
Difficulty in swallowing
Dry mouth
Muscle weakness
Constipation
Reduced or absent deep tendon reactions, such as in the knee.
Government Preventive Action
The FDA and the Department of Agriculture (USDA) share the primary
responsibility for ensuring that foods are safe, wholesome, and properly
labeled. The laws governing the actions of the two agencies are highly
inconsistent.
USDA
The USDA is responsible for safety of meat and poultry, including
prepared products containing more than 2 percent of cooked meat or
poultry, as well as for processed eggs.
The law requires the inspection of all meat and poultry processing plants
daily and that inspection must be on site whenever a slaughtering plant
is in operation.
FDA
The FDA is responsible for all other foods, including seafood and
produce, which amount to about 80 percent of federally regulated food,
accounting to about 67 percent of reported foodborne illness outbreak.
The Food Safety Modernization Law has put additional responsibilities on
the FDA, including expanded inspections and setting standards for the
safe growing, harvesting, sorting, packing, and storage of fresh fruits and
vegetables.
Next Topic: Module 13 - Communicable Disease Control

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FOODBORNE

PRESENTED BY: PEARL ROSE RAMIREZ

1. Define foodborne disease

Common symptoms of foodborne disease or food poisoning

Salmonella infection (salmonellosis) is a common bacterial disease that

Humans become infected most frequently through contaminated water or

Some people with salmonella infection have no symptoms. Most people

The infections caused three confirmed deaths, with unconfirmed estimates

Shigella infection (shigellosis) is an intestinal infection caused by a family of

Escherichia coli 0157:H7 is widespread in beef.

Norovirus is a significant cause of gastroenteritis outbreaks in

You're most likely to get hepatitis A from contaminated food or

Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic,

The botulinum toxin can cause botulism, a severe flaccid paralytic

Type C produces limber-neck in birds and type D causes botulism

Some bacteria produce cause illness by producing toxins rather

"Signs and symptoms of foodborne botulism typically begin between 18 and

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