Food-borne Illnesses

Transcription

1 Lesson 6.2 Food-borne Illnesses By Carone Fitness Pathogenic Organisms Our environment is full of organisms like bacteria, viruses, parasites and molds that can impact a person s health. Many of these organisms get into our bodies through the food we eat. While not all organisms are harmful, those that can cause disease are called pathogenic organisms. 1

2 Food Poisoning A food-borne illness is an illness caused by a pathogen or toxin that was is introduced to the body through food. Food-borne illness is commonly referred to as food poisoning. At-risk Individuals Not all of the organisms that enter the body, even if they are pathogenic, will cause disease. Because the immune system is trained to fight these organisms, healthy active individuals are often unaffected, depending on the quantity of organisms present. However, at-risk individuals, or people with ongoing health problems, infants and children, and elderly people are much more likely to develop a foodborne illness from these pathogens. 2

3 Symptoms Food-borne illnesses are often undetected because the symptoms are similar to that of a common stomach flu. Symptoms of Food-borne Illness include: malaise (tiredness and fatigue) nausea abdominal pain diarrhea Bacteria Bacteria are responsible for most food-borne illnesses. Bacteria can be found on the surface of meats, poultry, and fish. It can also be introduced into our food when hands, food utensils, or food preparation surfaces are not properly p cleaned. Dented cans can also provide an opening for bacteria. 3

4 Common Food-borne Illness In this lesson we will be discussing specific types of bacteria that commonly cause food-borne illness. We will also explore where they are found, how they are transmitted, and the effects of each kind of bacteria. Campylobacter Jejuni Campylobacter jejuni is a bacteria that is the leading cause of diarrhea in foodrelated illnesses. It is found in the intestinal tracts of birds and animals as well as untreated water. It can be transmitted to humans through contaminated water, raw milk, or undercooked meat, poultry, or seafood. Image courtesy of CDC 4

5 Escherichia Coli Escherichia coli is more commonly known as E. coli. There are many kinds of E. coli bacteria that are nonpathogenic, meaning it does not cause disease. E. coli can be found everywhere, including our own digestive tracts. Escherichia Coli There is a particular strain, however, that is very pathogenic. In recent years, massive outbreaks of E coli have been well-publicized. Two of these noted outbreaks have been the result of undercooked hamburger and contaminated spinach. 5

6 Escherichia Coli E. coli can also be transferred to humans in raw milk, untreated water, unpasteurized apple juice, or other uncooked fruits and vegetables. Normal symptoms include nausea, abdominal pain, and bloody or regular diarrhea that can last up to 10 days. In more susceptible individuals, such as young children or the elderly, it can lead to kidney failure and death. Salmonella Salmonella is a bacteria normally associated with eggs, poultry, and dairy products. It results in nausea, stomach cramps, diarrhea, chills and fever and lasts a couple of days. Image courtesy of NIH.gov 6

7 Shigella Shigella is a bacteria that is introduced into foods like salads through the poor personal hygiene of the food preparer. People who do not wash their hands properly after using the bathroom can transmit Shigella to the food they touch. This bacteria leads to diarrhea that can contain blood and mucous and can last up to 2 weeks. Image courtesy of CDC Clostridium Perfringens Clostridium perfringens is called the cafeteria bacteria. It is usually transmitted through foods that have been on the food line for a long period of time, and were most likely not kept warm enough (at least 140 F). This bacteria typically results in 24 hours of gas pains and diarrhea, although lesser symptoms can continue for a week or two. Image courtesy of CDC 7

8 Clostridium Botulinum Clostridium botulinum, more commonly known as botulism, results from eating low-acid, improperly canned foods. In this case it is not actually the bacteria which causes the disease, but rather, the toxin that is secreted from the bacteria. The toxin affects a person s s nervous system, causing vision problems, difficulty eating and swallowing, as well as breathing. If untreated, it can be fatal. Image courtesy of CDC Listeria Monocytogenes Listeria monocytogenes is found in ready-to-eat deli style foods like hot dogs, cold cuts, sausage and cheese. It can result in fever, chills and backache, upset stomach, and diarrhea. More serious illnesses can develop in at-risk individuals. 8

9 Staphylococcus aurea Staphylococcus aurea is a bacteria found on human skin. It is transmitted from an infected food handler to food. It multiplies rapidly in the temperature danger zone, secreting a toxin which causes illness. Symptoms include nausea, vomiting, abdominal cramping and diarrhea within 6 hours of eating. Image courtesy of CDC Staphylococcus aurea As one can guess, food-borne illness is not pleasant and should be avoided at all costs. As you learned in the lesson on food safety, the proper cleaning, cooking, and storage of foods is imperative to prevent food-borne illness. Image courtesy of CDC 9

10 Summary Let s briefly re-cap what you have learned in this lesson. 1. Food-borne illness can be caused by viruses, parasites, mold, bacteria, or toxins produced by bacteria. At-risk Individuals 2. At risk individuals are more likely to succumb to food-borne illness than young healthy individuals. 10

11 Symptoms 3. Food-borne illnesses are often thought to be the common stomach flu because they all have in common gastrointestinal symptoms: Nausea Abdominal cramping Diarrhea Proper Food Handling 4. Proper handling and cooking of food is imperative to prevent foodborne illness. 11

12 Presented By Carone Fitness 12