Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites TYPICAL

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1 APPENDIX 9.1 Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites COMMON FOODBORNE S CAUSED BY BACTERIA Bacillus cereus food poisoning diarrheal Bacillus cereus food poisoning, emetic botulinum Botulism food poisoning (heat-labile toxin) botulinum Botulism food poisoning infant infection Campylobacter jejuni Campylobacterios is Vibrio cholerae Cholera perfringens food poisoning Incubatio n PERIOD (Duration ) 8-16 (12-24 ) 1-5 (6-24 ) (months) Unknown 3-5 days ( days ( to 8 22 (12 24 hour), occasional diarrhea & Fatigue, double vision, slurred speech, respiratory failure, death Constipation, respiratory failure, death abdominal pain, Profuse, watery stools, dehydration, often fatal if untreated, rarely nausea & Meat products, soups, sauces, vegetables Cooked rice & pasta Types A & B: vegetables, fruits, meat, fish & products, condiments Type E: fish & fish products Honey, soil Infected ource animals seafood Cooked meat & Source From soil or dust From soil or dust Types A & B: from soil or dust Type E: water & sediments Ingested spores from soil or dust or honey colonize intestine Chicken, raw milk Human feces in marine Soil, raw Do not feed honey to infants will not prevent all Cook chicken thoroughly, avoid cross-contamination irradiate chickens, Cook seafood general Appendix

2 s enterohemorrhagic Foodborne infections enteroinvasive Foodborne infection: enterotoxigenic Listeria monocytogenes Listeriosis Salmonella species Salmonellosis Shigella species Shigellosis Staphylococcus aureus Staphylococcal food poisoning (heat stable enterotoxin) Streptococcus pyogenes Streptococcal LATENCY PERIOD (2 9 days At least 18 hr (uncertain) hour (3 5 Watery, bloody diarrhea Cramps, dysentery Profuse watery, 3 70 days Meningoence phalitis: stillbirths, septicemia meningitis in newborns 5 72 ( ( (6 24 ) 1 3 days abdominal pain, chills, dehydration Various, including sore throat, erysipelas, scarlet fever beef, raw milk Raw Raw Raw milk, cheese and vegetables Raw & eggs, raw milk, meat & Raw Ham, meat & products, cream-filled pastries, whipped butter, cheese Raw milk, deviled eggs Infected cattle direct, or via water direct or via water Soil or infected animals, directly of via manure Infected food source animals, human feces direct or via water Handlers with colds, sore throats or infected cuts, food slicers Handlers with sore throats, other strep infections Cook beef Cook thoroughly, general Cook thoroughly, general Pasteurization of milk; cooking Cook eggs, meat &, irradiate chickens General ; cook thoroughly rapid cooling of General, Appendix

3 Vibrio parahaemolyticus Vibrio vulnificus Yersinia enterocolitica Yersiniosis LATENCY PERIOD hour (4 7 In persons with high serum iron: 1 day 3 7 days (2 3 weeks), headache Chills, prostration, often death pains, mimicking appendicitis, etc. Fish and seafood Raw oysters & clams pork & beef, tofu packed in spring water Marine coastal Marine coastal Infected animals especially swine, contaminated water Cook fish and seafood thoroughly thoroughly Cook meats thoroughly, chlorinate water Appendix

4 COMMON FOODBORNE S CAUSED BY VIRUSES () Hepatitis A virus Hepatitis A Noroviruses (Norwalk-like viruses) Viral gastroenteritis Rotaviruses Viral gastroenteritis ONSET days (weeks to months) 1 2 days ( days (4 6 Fever, discomfort; often jaundice pains, headache, mild fever especially in infants and young children shellfish; sandwiches, salads, etc. shellfish; sandwiches, salads, etc. mishandled via water or direct via water or direct Probably human fecal contamination PREVENTION OF thoroughly: general general General It is known that hepatitis A virus, the rotavirus, the noroviruses and certain adenoviruses are significantly involved in gastrointestinal illness. Other viruses, including coronavirus, astrovirus and calicivirus have been reported in some illnesses and outbreaks. In most cases, they have been identified by electron microscopy from cases of illness, and it is not yet clear if any or all of them are truly etiologically associated with disease since the necessary investigations have yet to be performed. However, association with disease has been convincingly demonstrated with the astroviruses and caliciviruses. Appendix

5 COMMON FOODBORNE CAUSED BY PROTOZOA AND PARASITES () Amebic dysentery (Entamoeba histolytica) Crytosporidiosis (Cryptosporidium parvum) Cyclosporiasis (Cyclospora cayetanensis) Giardiasis (Giardia lamblia) Toxoplasmosis (Toxoplasma gondii) ONSET 2 4 weeks 1 12 days ( days ( days days Dysentery, chills; liver abscess Diarrhea; nausea and Diarrhea; nausea and Diarrhea with greasy stools,, bloat Resembles mononucleosis; fetal abnormality or death PROTOZOA mishandled Mishandled Mishandled Mishandled meats; raw milk; mishandled ROUNDWORMS (NEMATODES) Cysts in human feces Oocysts in human feces Oocysts in human feces Cysts in human and animal feces, directly or via water Cysts in port or mutton, rarely beef; oocysts in cat feces General ; General ; General ; General ; Cook meat ; general Ascariasis (Ascaris lumbricoides) Trichinosis (Trichinella spiralis) Beef tapeworm (Taenia saginata) Fish tapeworm (Diphyllobothrium latum) Pork tapeworm (Taenia solium) 10 days 8 weeks ( days (weeks, months) weeks ( weeks ( 8 weeks 10 years (20 30 Sometimes pneumonitis, bowel obstructions Muscle pain, swollen eyelids, fever; death Worm segments in stool; digestive disturbances Limited; vitamin B-12 deficiency Worm segments in stool; cysticercosis of muscles, organs, heart or brain Raw fruits or vegetables that grow in or near soil pork or meat of carnivorous animals (e.g. bears) TAPEWORMS (CESTODES) beef fresh water fish pork; any food mishandled by a T. solium carrier Eggs in soil, from human feces Larvae encysted in animals muscles Cysticerci in beef muscle Pleroceroids in fish muscle Cysticerci in pork muscle; any foodhuman feces with T. solium eggs Sanitary disposal of feces, cooking food Thorough cooking of meat; freezing pork for 30 days; irradiation Cook beef freeze below 23 degrees F Heat fish 5 minutes at 133 degrees F or freeze 24 at 0 degrees F. Cook pork thoroughly or freeze below 23 degrees F.; general Appendix