foodborne illness
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FOODBORNE ILLNESS
Mrs. PereiraEssentials of Cooking
Foodborne Illness
The World Health Organization (2011) defines foodborne illness as a preventable public health problem by agents that enter the body through eating contaminated food and water.
These diseases can either be infectious or toxic in nature.
Incidence of Foodborne Illnesses
Each year in the United States, 31 known foodborne pathogens cause:
9.4 million illnesses 55, 961 hospitalizations 1,351deaths
Scallen, E., et al, 2011
Categoriesof Foodborne Pathogens Viruses
Bacteria
Parasites
Toxins
The most common culprits of food borne illnesses
Campylobacter – second most common bacterial cause of diarrhea in the U.S.
Norovirus – leading viral cause of diarrhea in the U.S.
Salmonella – most common bacterial cause of diarrhea in the U.S. and most common cause of foodborne deaths
CDC, 2010
The most common culprits of food borne illnesses
E coli/STEC – produces a deadly toxin and causes 73,000 cases of foodborne illness/yr in the U.S.
Clostridium botulinum – produces a toxin that causes life threatening illness that can compromise breathing
CDC, 2010
At risk populations Elderly
Persons with chronic diseases
Young Children
Infants
Unborn babies
Pregnant women
Thobaben, 2010NDDIC, 2007
Signs/Symptoms and Sources of pathogens
(organisms)Organism Signs/
SymptomsOnset after ingestion
Food source
Norovirus Nausea, vomiting, abdominal cramping, diarrhea, fever, headache
2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water
Salmonella Diarrhea, fever, abdominal cramps, vomiting
6-48 hours Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated fruits and vegetables
Campylobacter Diarrhea, cramping, fever, vomiting, diarrhea with or without blood
2-5 days Raw undercooked poultry, unpasteurized milk, contaminated water
E coli Watery diarrhea, abdominal cramps, some vomiting
1-3 days Water or food contaminated with human feces
Clostridium perfringens Intense abdominal cramps, watery diarrhea
8-17 hours Meats, poultry, gravy, dried, or precooked foods, time and/or temperature abused foods
Clostridium botulinum Vominting, diarrhea, blurred vision,, difficulty swallowing, muscle weakness, and can lead to respiratory failure and death
12-72 hours Improperly canned foods, fermented fish, baked potatoes in aluminum foil; honey should not be fed to children <12 months
Signs/Symptoms and Sources of pathogens (organisms)
Organism Signs/Symptoms
Onset after ingestion
Food source
Anisakis Abdominal pain, vomiting, coughing
12 hours – several days Raw undercooked salt-water fish
Listeria Nausea, vomiting, stomach cramps, diarrhea, headache, constipation, fever
1-70 days Unpasteurized milk, soft cheeses, undercooked poultry, prepared meats, unwashed raw vegetables
Trichinella Abdominal pain, vomiting, nausea, fever, swelling around the eyes, muscular pain, chills
1 – 2 days for gastrointestinal symptoms; 2 – 4 weeks for other symptoms
Raw undercooked pork, bear meat, walrus flesh
Foodborne IllnessesLEADING CAUSES OF ILLNESSES:
Norovirus Salmonella Clostridium
perfringens Campylobacter Staphylococcus
aureus
LEADING CAUSES OF HOSPITALIZATION:
Salmonella Norovirus Campylobacter Toxoplasma gondii Escherichia (E coli)
Salmonella Toxoplasma gondii Listeria
monocytogenes Norovirus Campylobacter
LEADING CAUSES OF DEATH:
Globally: Foodborne Illnesses
Significant increases in foodborne illness incidence
Globally, 1.8 million people died from diarrhoeal diseases in 1998
30% increase in the number of foodborne diseases reported in developed countries
WHO, 2011
Consumer Preventive Measures
Remain out of the “Danger Zone” Four easy basic steps: Clean Separate Cook Chill Don’t buy damaged foods, i.e. can goods, fresh
produce/vegetables, etc Wash fresh produce and vegetables thoroughly under
running waterUSDA, 2008
Prevention tipsClick Below for a Short Video:
Questions????
Post test
1. Identify two population groups at increased risk for foodborne illness
2. Name two common pathogens causing foodborne illness
3. Name three leading foodborne causes of death
4. Name three preventive measures
References Centers for Disease Control and Prevention. (CDC). CDC estimates the number of food borne illnesses in
the U.S. Retrieved from http://www.cdc.gov/foodborneburden/questions-and-answers.html
CDC 2010 Food borne burden retreived from http://www.cdc.gov/foodborneburden/questions-and-answers.html
CDC 2010 Estimates of food borne Illness in the US. http://www.cdc.gov/foodborneburden/questions-and-answers.html
CDC Trends in foodborne illnesses in the U.S. , 1996-2009 (2010) http://www.cdc.gov/foodborneburden/trends-in-foodborne-illness.html#highlights
CDC, 2011 CDC and Food safety http://www.cdc.gov/foodborneburden/cdc-and-food-safety.html
Definition. World Health Organization (2011). Food Safety and foodborne illnesses. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en/
Federal Drug Administration (FDA).(2011). Food Safety Modernization Act (FSMA). Retrieved from http://www.fda.gov/Food/FoodSafety/FSMA/default.htm
References Flint, J.A., Van Duynhoven, Y.T., Angulo, F.J., DeLong, S.M., Braun, P., Kirk, M., Scallen, E., Fitzgerald,
M., Adak, G.K., Sockett, P., Ellis, A., Hall, G., Gargouri, N., Walke, H., Braam, P. ((2005). Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: An international review. Clinical Infectious Disease. 41:698-704. Retrieved from http://dels-old.nas.edu/banr/gates1/docs/mtg5docs/bgdocs/Estimating_burden.pdf
Food Technology Service, Inc (FTSI). (2006-2011). Food borne illness is a worldwide health problem. Retrieved from http://www.foodtech.us/aboutfoodirr.asp
Kaferstein, F.K., Motarjemi, Y., and Bettcher, D.W. (1997). Foodborne Disease Control: A Transnational Challenge. Emerging Infectious Diseases. 3(4). Retreived from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640096/pdf/9368787.pdf
Kowalcyk, B. (2011). Food Safety Law Makes History. Federal Drug Administration (FDA) Center for Food borne illness. Retrieved from http://www.huffingtonpost.com/barbara-kowalcyk/food-safety-bill-history_b_805283.html
References National Digestive Diseases Information Clearinghouse (NDDIC).(2007). Bacteria and Foodborne Illness.
Retrieved from http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/#4
Scallen, E., Hoekstra, R.M., Angulo, F. J., Tauxe, R. V., Widdowson, M.A., Roy, S.L.., Jones, J.L., and Griffin, P.M. (2011). Foodborne Illness Acquired in the United States – Major Pathogens. Emerging Infectious Diseases. 17(1). Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/pdfviewer/pdfviewer?sid=8d0d5293-6011-407c-b3c8-7d0c7261cd8a%40sessionmgr113&vid=6&hid=104
The Partnership for Food Safety and Education (PFSE). (2010). The Costs of Foodborne Illnesses. Retrieved from http://www.fightbac.org/about-foodborne-illness/costs-to-society
Tauxe, R.V. (1997). Emerging Foodborne diseases: an evolving public health challenge. Emerging Infectious Diseases. 3(4). Retrieved from http://www.cdc.gov/ncidod/eid/vol3no4/tauxe.htm
Thobaben, M. (2010). Causes and Prevention of Foodborne Illness. Home Healthcare Management & Practice. 22(7): 533-535. DOI: 10.1177/1084822310376611. Retrieved from http://hhc.sagepub.com.ezp.waldenulibrary.org/content/22/7/533.full.pdf+html
References World Health Organization (WHO). (2011). Drug Resistant Salmonella. Retrieved from
http://www.who.int/mediacentre/factsheets/fs139/en/
World Health Organization (WHO). (2011). Food Safety and Foodborne Illness. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en
Vilsack, T. and Sebelius, K. (2009). Press Release: New Strategies to keeping America’s food supply safe. Retreived from http://www.epa.gov/agingepa/press/othernews/2009/2009_0731_ons_2.htm
U.S. Department of Agriculture. (USDA)(2011). Foodborne Illness and Disease. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp
U.S. Department of Agriculture. (USDA)(2008). Food Safety Education. Retrieved from http://www.fsis.usda.gov/Fact_Sheets/At_Risk_&_Underserved_Fact_Sheets/index.asp
Wottecki, C.E. and Kineman, B.D. (2003). Challenges and approaches to reducing foodborne illness. Annual Review of Nutrition. 23: 315-344. Retrieved from http://web.ebscohost.com.ezp.waldenulibrary.org/ehost/detail?vid=11&hid=104&sid=8d0d5293-6011-407c-b3c8-7d0c7261cd8a%40sessionmgr113&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=rzh&AN=2004033589
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