Chapter 2 The Microworld

Chapter 2 The Microworld

Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus gastroenteritis 2-2

Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Linked Food Ready-to-eat food Shellfish from contaminated water Most Common Symptoms Fever (mild) General weakness Nausea Abdominal pain Jaundice (appears later) 2-3

Preventing Hepatitis A Most Important Prevention Measure Practice personal hygiene Other Prevention Measures Keep employees with jaundice out of the operation Keep employees diagnosed with hepatitis A out of the operation Wash hands Minimize bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-4

Norovirus Gastroenteritis Illness: Bacteria: Norovirus Norovirus gastroenteritis Commonly Linked Food Ready-to-eat food Shellfish from contaminated water Most Common Symptoms Vomiting Diarrhea Nausea Abdominal cramps 2-5

Preventing Norovirus Gastroenteritis Most Important Prevention Measure Practice personal hygiene Other Prevention Measures Keep employees with diarrhea and vomiting out of the operation Keep employees diagnosed with Norovirus out of the operation Wash hands Minimize bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-6

Major Foodborne Illnesses Caused by Bacteria Illnesses Prevented by Controlling Time and Temperature Bacillus cereus gastroenteritis Listeriosis Hemorrhagic colitis Clostridium perfringens gastroenteritis Botulism 2-7

Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes Commonly Linked Food Raw meat Ready-to-eat food such as: Deli-meat Hot dogs Soft cheese Most Common Symptoms Pregnant women: Miscarriage Newborns: Sepsis Pneumonia Meningitis Unpasteurized dairy products 2-8

Preventing Listeriosis Most Important Prevention Measure Control time and temperature Other Prevention Measures Throw out any product that has passed its use-by or expiration date Cook raw meat to minimum internal temperatures Prevent cross-contamination between raw or undercooked food and ready-to-eat food Avoid using unpasteurized dairy products 2-9

Hemorrhagic Colitis Illness: Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli including: O157:H7, O26:H11, O111:H8, and O158:NM Commonly Linked Food Ground beef (raw and undercooked) Contaminated produce Most Common Symptoms Diarrhea (becomes bloody) Abdominal cramps Kidney failure (in severe cases) 2-10

Preventing Hemorrhagic Colitis Most Important Prevention Measure Control time and temperature Other Prevention Measures Cook food, especially ground beef, to minimum internal temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and ready-to-eat food Keep employees with diarrhea out of the operation Keep employees diagnosed with hemorrhagic colitis out of the operation 2-11

Major Foodborne Illnesses Caused by Bacteria Illnesses Prevented by Preventing Cross-Contamination Salmonellosis 2-12

Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Linked Food Poultry and eggs Dairy products Produce Most Common Symptoms Diarrhea Abdominal cramps Vomiting Fever 2-13

Preventing Salmonellosis Most Important Prevention Measure Prevent cross-contamination Other Prevention Measures Cook poultry and eggs to minimum internal temperatures Prevent cross-contamination between poultry and ready-to-eat food Keep foodhandlers who have been diagnosed with salmonellosis out of the operation 2-14

Major Foodborne Illnesses Caused by Bacteria Illnesses Prevented by Practicing Personal Hygiene Shigellosis Staphylococcal gastroenteritis 2-15

Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Commonly Linked Food Food easily contaminated by hands, including: Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken) Food in contact with contaminated water, such as produce Most Common Symptoms Bloody diarrhea Abdominal pain and cramps Fever (occasionally) 2-16

Preventing Shigellosis Most Important Prevention Measure Practice personal hygiene Other Prevention Measures Keep foodhandlers with diarrhea out of the operation Keep foodhandlers diagnosed with shigellosis out of the operation Wash hands Control flies inside and outside the operation 2-17

Staphylococcal Gastroenteritis Illness: Bacteria: Staphylococcal gastroenteritis Staphylococcus aureus Commonly Linked Food Food requiring handling during preparation, including: Salads containing TCS food (i.e., egg, tuna, chicken, macaroni) Deli meat Most Common Symptoms Nausea Vomiting and retching 2-18 Abdominal cramps

Preventing Staphylococcal Gastroenteritis Most Important Prevention Measure Practice personal hygiene Other Prevention Measures Wash hands, particularly after touching the hair, face, or body Cover wounds on hands or arms Hold, cool, and reheat food correctly 2-19

Major Foodborne Illnesses Caused by Bacteria Illnesses Prevented by Purchasing from Approved, Reputable Suppliers Vibrio gastroenteritis Vibrio vulnificus primary septicemia 2-20

Vibrio vulnificus primary septicemia/gastroenteritis Illness: Bacteria: Vibrio vulnificus primary septicimia Vibrio gastroenteritis Vibrio vulnificus Commonly Linked Food Oysters from contaminated water Most Common Symptoms Diarrhea Abdominal cramps and nausea Vomiting Low-grade fever and chills 2-21

Major Foodborne Illnesses Caused by Parasites Foodborne Illnesses from Parasites Anisakiasis Cryptosporidiosis Giardiasis 2-22

Anisakiasis Illness: Anisakiasis Parasite: Anisakis simplex Commonly Linked Food Raw and undercooked fish, including: Herring Cod Pacific salmon Halibut Mackerel Most Common Symptoms Tingling in throat Coughing up worms 2-23

Preventing Anisakiasis Most Important Prevention Measure Purchase from approved, reputable suppliers Other Prevention Measures Cook fish to minimum internal temperatures If serving raw or undercooked fish, purchase sushigrade fish that has been frozen to the right timetemperature requirements 2-24

Cryptosporidiosis Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Linked Food Contaminated water Produce Most Common Symptoms Watery diarrhea Abdominal cramps Nausea Weight loss 2-25

Preventing Cryptosporidiosis Most Important Prevention Measure Purchase from approved, reputable suppliers Other Prevention Measures Use properly treated water Keep foodhandlers with diarrhea out of the operation Wash hands 2-26

Giardiasis Illness: Giardiasis Parasite: Giardia duodenalis (G.lamblia or G. Intestinalsis) Commonly Linked Food Improperly treated water Produce Most Common Symptoms Initially Fever Later Diarrhea Abdominal cramps Nausea 2-27

Preventing Giardiasis Most Important Prevention Measure Purchase from approved, reputable suppliers Other Prevention Measures Use properly treated water Keep foodhandlers with diarrhea out of the operation Wash hands 2-28

Major Foodborne Illnesses from Fish Toxins Fish Toxin Illnesses Scombroid poisoning Ciguatera fish poisoning 2-29

Scombroid Poisoning Illness: Scombroid poisoning Toxin: Histamine Commonly Linked Food Tuna Bonito Mackerel Most Common Symptoms Initially Burning/tingling in mouth or throat Reddening of the face and neck Mahi mahi Sweating Headache Possibly later Diarrhea Vomiting 2-30

Preventing Scombroid Poisoning Most Important Prevention Measure Purchase from approved, reputable suppliers Other Prevention Measures Prevent time-temperature abuse during storage and preparation 2-31

Ciguatera Fish Poisoning Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Commonly Linked Food Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea: Most Common Symptoms Reversal of hot and cold sensations Barracuda Grouper Tingling in fingers, lips, or toes Jacks Snapper Joint and muscle pain Nausea 2-32 Vomiting

Preventing Ciguatera Fish Poisoning Most Important Prevention Measure Purchase predatory tropical reef fish from approved, reputable suppliers 2-33

Major Foodborne Illnesses from Shellfish Toxins Shellfish Toxin Illnesses Paralytic shellfish poisoning (PSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP) 2-34

Paralytic Shellfish Poisoning (PSP) Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin Commonly Linked Food Most Common Symptoms Shellfish found in colder waters such as those of the Pacific and New England coasts: Clams Mussels Numbness Oysters Scallops Dizziness Tingling in mouth, face, arms, and legs Nausea Vomiting Diarrhea 2-35

Preventing Paralytic Shellfish Poisoning (PSP) Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers 2-36

Neurotoxic Shellfish Poisoning (NSP) Illness: Neurotoxic shellfish poisoning (NSP) Commonly Linked Food Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea: Clams Mussels Oysters Toxin: Brevetoxin Most Common Symptoms Tingling and numbness of the lips, tongue, and throat Dizziness Reversal of hot and cold sensations Vomiting Diarrhea 2-37

Preventing Neurotoxic Shellfish Poisoning (NSP) Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers 2-38

Amnesic Shellfish Poisoning (ASP) Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid Commonly Linked Food Shellfish found in coastal waters of Pacific Northwest and east coast of Canada: Clams Mussels Oysters Scallops Most Common Symptoms Initially Vomiting Diarrhea Abdominal pain Possibly later Confusion Memory loss Disorientation Seizure Coma 2-39

Preventing Amnesic Shellfish Poisoning (ASP) Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers 2-40

Review Time for Review 2-41