FE- Food Microbiology Spring LECTURE Important Factors in Foodborne Diseases

Transcription

1 FE- Food Microbiology Spring 2015 LECTURE Important Factors in Foodborne Diseases

2 outline Introduction Important facts in Foodborne diseases 1.The side of Foodborne diseases 2.Investigation offoodborne diseases 3. Importanceof Foodborne disease 4. Reasons of Foodborne disease 5. Types of Foodborne disease Invasive infection Toxixoinfection Intoxication

3 Introduction Foodborne disease An incident of two or more individuals showing Similar illness after ingestion of the same food, meal and water.they are most widespread diseases on world. In most cases ilness is mild and self limiting, but they have socio-economic importance and some may result with very severe clinical disorder and higher possibility of death.

4 Agents Bacteria Viruses Molds Marine protozoa Parasites Chemicals Prions Toxic plants Toxic Food Animals Examples S. aureus, C. botulinium Hepatitis, Rotavirus A. flavus (aflatoxin) P. Patulum (patulin) Gontaulax tamaransis (paralytic shellfish posining) Gambierdiscus toxicus (ciguatera poisiining) Trichinella spiralis, Taenia solium Heavy metals Insecticides, herbicides, fungicides, cleaners vcjd Raw and uncooked bean (Phaseolus vulgaris lectin) Apricot kernels Puffer fish (tetrodoxin) Red whelk poisoning(tetramine), scombroid fish,poorly processed(histamine)

5 Toxic food Animals Red whelk Puffer fish scombroid fish posining

6 Important Facts in foodborne Diseases- The Side of Foodborne Disease Most of foodborne dieses occur in the gastrointstial tract- sypmtons:diarrhea and vomitting. Mouth-Mechanical mixing in saliva and antimicrobial factors and enzymes(amylase, lysozyme,and etc.) have roles. Stomach-Only acid tolerant vegatative cells and spores survive in. Intesitine-Obligate anaerobes make up 99% of the flora.members of Enterobacteriaceae and Lactobacillus normally present and others such as yeast, staphlococci and Pseudomonas at lower levels

7 Important Facts in foodborne Diseases- Investigation of Foodborne Disease A medical doctor suspecting apatient to have a foodborne disease, informs the local heath officials about the incident. Invesigation should include number of individiual suffering from the sam illness,examination of suspected foods, environmental samples and materials obtained from patients.

8 Important Facts in foodborne Diseases- Investigation of Foodborne Disease The principal tools for monitoring and investigating foodborne ilness: 1.Testing of clinical samples from patient or effected human for specific pathogen 2.Testing of contaminated food and animals for specific pathogen 3.The use of epidemiological analytical techniques to link illness to a common sources if a number of cases of ilness are involved. 4.Collection of reports on outbreaks, at regional, national and global levels. 5.Studies of sporadic infections, and 6.Records on outbreaks such as registrations of death, patient dischargesand notification of disease can be used.

9 Important Facts in foodborne Diseases- Investigation of Foodborne Disease Key features in diagnosing foodborne disease and identifying the food source are agent, incubation period, clinical features and diagnostic testing.

10 Foodborne agents that mainly predominant with nausea and vomitting: S. aureus, B. cereus,norovirus, and heavy metals

11 Foodborne agents that cause waterly diarrhea: B. cereus, C. Jejuni,C. Perfringens, Enterooxigenic E. coli, Giardia lambia, L. monocytogenes, P. Shigelloides, rotavirus, salmonella, Shigella, V. cholera,v. parahaemolyticus and Y. enterocolitica

12 Foodborne agents that cause bloody diarrhea: Campylobacter, Entamoeba histolytica, Salmonella,Enterotoxigenic E. coli, enterohemorrhagic E. coli, Shigella and Y. enterocolitica

13 Foodborne agents that cause president diarrhea: Cryptosporidium, Giardia lambia Giardia lamblia is a flagellated protozoan parasite that colonizes and reproduces in the small intestine, causing giardiasis Cryptosporidium is a genus of apicomplexan protozoans that can cause gastrointestinal illness with diarrhea in humans. 4-6 µm

14 Foodborne agents that cause neurological ilness: C. Botulinium, Camplobacter, monosodium glutomate toxicity, ciguatera fish poisining, scombroid fish poisining, paralytic shellfish poising, neurotoxic shellfish poising, amnestic shellfish poisoning and mushroom posioning. Campylobacter (meaning "curved bacteria") is a genus of Gram-negative, microaerophilic, oxidasepositive, nonfermentative bacteria.campylobacter species are typically spiral-shaped and able to move via unipolar or bipolar flagella

15 Ciguatera (sig-wah-tare-ah) is caused by eating fish contaminated with toxins that are produced by microorganisms that live around coral reefs. Small fish eat the microorganisms, and large fish eat the small fish, which concentrates the toxins. The highest concentrations of toxins are found in the liver, intestines, eggs, and head.

16 Scombroid is most commonly caused by fish that have naturally high levels of the amino acid histidine, which bacteria convert to histamine when the fish is not correctly stored.

17 Amnesic shellfish poisoning (ASP) is a human illness caused by consumption of the marine biotoxin called domoic acid.

18 Mushroom poisoning (also known as mycetism) refers to harmful effects from ingestion of toxic substances present in a mushroom These symptoms can vary from slight gastrointestinal discomfort to death. Amanita phalloides accounts for the majority of fatal mushroom poisonings worldwide.

19 Foodborne agents that cause systemic ilnesses: Hepatitis, L. monocytogenes, enterohemorrhahagic E. coli, Amanita species, S. typhi,s. paratyphi, Toxoplasma gondii, Trichinella spiralis and V. Vulnificus. Hepatitis is a medical condition defined by the inflammation of the liver and characterized by the presence of inflammatory cells in the tissue of the organ. Worldwide, viral hepatitis is the most common cause of liver inflammation

20 3.Importance of Foodborne disease The incidence of foodborne disease is most of the developed countries is lower than in many developing countries.major reasons; Production and handling of foods Good sanitary practicesavailability of necessary facilities to reduce disease.

21 Foodborne disease can be fatal Health disorders and economic losses. Lost wages productivity, loss of business, destruction of products, inversitigation of outbreak Comman epidemiological associations for foodborne pathogens are given(table 7.2)

22 Reasons of Foodborne Disease Poor general hygene Infected food handlers Storage at ambient temperature Consumption of raw foods use of containated ingredients Contamination by infected persons Cross-contamination Use of contaminated equipment Failure in processing Undercooking Inadequate hot holding Too long storage time Contamination during final preparation Preparation extra large quantities of food Useof left overs Inadequate reheating before reuse Inadequate thawing.

23 Toxicoinfection: Types of Foodborne Diseases Bacterial food poising is usually restricted to acute gastroenteritis caused by the presence of bacteria, usually in large numbers, or products of their growth in food. Invasive infection: ingestion of viable bacterial cells in sufficient numbers with food, survive in stomach acidity, and in vivo multiplication with colonization.the pathogen generally attaches to intesiine by producing adhesions then bacteria produces protein enterotoxin in the intesinal tract. Ex:V. Parahaemolticus, V. Vulnificus, Salmonella, enteroinvasive E. coli. The dose of organism to initiate the infectio is usullay large(10 6 or more per g of food).however, in some cases low doses can cause infection due to the protective effect of some food ingredients.

24 Toxicoinfection:viaable bacteria is ingested together with food and multiply but do not spread much beyond the epithelial cells.some bacterial cells either sporulate or dies and release toxins This cause fluid production and diarrhea.ex: Enterotoxigenic E.coli,B. cereus,c. Perfringens)

25 Intoxication:caused by consumption of food containing toxins (previously produced)toxins casue the illness on living organisms as gastrointesitinal or systemic disorders. Foods of animal origin (meat, fish, eggs and dairy products)are the primary sources of many microorganisms(table7.4)

26 Foodborne diseases- example case In 2013, a food borne disease is obseved in AYDIN, Well known patisserie. Aproximately 30 persons are efefcted and unfortunately 2 person died due to the these event. Local health official and local food and agricultural laboratories were reported about this event and samples were taken from raw materials, equipment and surfaces in patisseria.

27 Example outbreak (Aflatoxins) The aflatoxins are a group of chemically similar toxic fungal metabolites (mycotoxins) produced by certain moulds of the genus Aspergillus growing on a number of raw food commodities. Aflatoxins are highly toxic compounds and can cause both acute and chronic toxicity in humans and many other animals. Their importance was first established in 1960 when 100,000 turkeys and other poultry in the UK died in a single event. The cause of this was eventually traced to a toxic contaminant in groundnut meal used in the bird s feed. The contaminant was later named aflatoxin.

28 notable outbreak occurred in India in 1974 when almost 400 people became ill with fever and jaundice after eating maize contaminated with between 0.25 and 15 mg/kg aflatoxin and more than 100 died. Major outbreaks have also occurred in Kenya, the largest in 2004 when 317 people were affected and 125 died, probably as a result of eating contaminated maize.