biological hazard in food

Published in Academicomic.wordpress.com 1


*See Comic Notes Section 1-4 (pg 7-9)


*See Comic Notes Section 5 for mechanism (pg 10)


*See Comic Notes Section 6 for mechanism (pg 10)


Comic Notes Section:

Foodborne Disease Pathogens and its mechanism

1. Bacterial that causes Food Infections

Bacteria Latency

Period

Main Symptoms Typical Food Mode of

Contamination

How to

prevent

Salmonella sp. 12-36 hr Diarrhea,

abdominal pain,

chills, vomit,

dehydrate

Raw,

undercooked

eggs, ram milk,

meat and

poultry

Food

contaminated

from raw

unclean animal

sources or

human feces

Cook eggs

and poultry

thoroughly,

drink

pasteurize

milk

Campylobacter

jejuni

2-5 days Diarrhea,

abdominal pain,

fever, dysentery

Animal-based

food (meat,

seafood, etc.)

Exposed to

contaminated

meat or raw

milk

Same as

Above

Escherichia Coli

(E.Coli)

Around

18 hr

Cramps, diarrhea,

fever, dysentery

Raw Foods Human fecal

contamination

(Direct or raw

Water)

General

Sanitation

practices

Yersinia

enterocolitica

(yersiniosis)

3-7 days Diarrhea,

mimicking

appenditis, fever,

vomits

Raw/undercoo

ked pork or

beef, tofu

processed in

spring water

Swine manure

(direct or

indirect

contamination)

Cooked

meat, and

chlorinate

water

Listeria

Monocytogenes

(Listeriosis)

3-70

days

Meningoencephalit

is, stillbirths;

septicemia or

meningitis in

newborn baby

Raw milk,

cheese and

vegetables

Soil or

infected

animals,

directly or

indirect.

Pasteurizati

on of milk

and

thorough

cooking

Vibrio

Parahaemolyticus

12-24 hr Diarrhea, cramps,

nausea, headache

Fish and

seafood

Marine coastal

environment

Cook fish

and seafood

thoroughly

Shigella Sp.

(shigellosis)

12-48 hr Diarrhea, fever,

nausea, vomit

Raw Foods Human Fecal

contamination

General

Sanitation.


2.Bacteria that causes Food Intoxication

Bacteria Latency

Period


Contamination

How to

prevent

Staphylococcus

aureus

0.5-8 hr Nausea, Vomit,

diarrhea, cramps

Ham, meat,

poultry

products,

cream filled

pastries,

whipped

butter, cheese

Sick Food

Handlers

(Cold, sore

throats,

wounds)

Through

heating and

rapid

cooling of

foods

Escherichia coli 10-72 hr Watery Diarrhea,

occasional cramps,

vomiting

Raw Foods Human fecal

contamination

(direct or

indirect)

General

sanitation

Clostridium

perfringens

8-24 hr Diarrhea,

cramps,nausea and

vomit

Cooked meat

and Poultry

Contact with

raw uncooked

food or soil

Through

heating and

rapid

cooling of

foods

Clostridium

Botulinum

12-36 hr Fatigue, double

vision, slurred

speech,

respiratory

failure

Vegetables,

fruits, meats,

fish, poultry

Contaminate

from

soil/water

that have the

microbe

Through

heating and

rapid

cooling of

foods

Bacillus Cereus 6-15 hr Diarrhea, cramps,

vomit

Meat product,

soup, sauces

Contaminate

from

soil/water

that have the

microbe

Through

heating and

rapid

cooling of

foods


3.Bacteria that causes Intoxification

Bacteria Latency

Period


Contamination

How to

prevent

Campylobacter

jejuni

2-5 days Diarrhea,

abdominal pain,

chills, fever

Infected

food-source

animal

Chicken, raw

milk

Cooking

thoroughly,

general

sanitation

Escherichia coli

(serotypes

O157:H7 etc.)

12-60 hr Watery bloody

diarrhea

Raw, or

undercooked

beef, raw milk

Infected

cattle

Cooking

thoroughly,

irradiate

beef

Vibrio Cholera

(Cholera)

2-3 days Profuse watery

stools; dehydrate,

vomit.

Raw, or

undercooked

Seafood

Human feces

in Marine

Environment

Cook

Seafood

thoroughly,

general

sanitation

4. Mechanism of Intoxification

Campylobacter jejuni attached to

mucosal cell receptor in our body cell

and produce toxin.

ATP cAMP

The toxin influence the conversion of ATP to

body energy, and change it to become Cyclic

AMP. (Influence by activating enzyme

responsible for the conversion)

cAMP then blocks the uptake of Na+ ion to

mucosal cells in intestinal lining. This will make

the ion accumulate and cause osmotic

inbalance. This will cause watery diarrhea.

Campylobacter

jejuni

Mucosal Cell

Na+

Na+

Na+

H2O

Mucosal Cell To Anus


5. Mechanism of Virus Transmission

6. Mechanism of Parasitic infections

All information from comic and the comic notes section were obtained from:

Understanding Food Science and Technology International Edition

by Peter S. Murano

Food Contaminated

with Virus

Food Consumed

Virus is not digested and

incubate inside body

Ilness occur

Unsporulated cyst

Enviromental condition make cyst sporulated into food

chain

Sporulated cyst in food is consumed

Inside body: Cyst become excystation

(release parasite)

Parasite form

zygote

Zygote become unsporulated

cyst and release through

excretion in stool.


Short Communication Essay

A Foodborne Disease story: present and future

As a quick review, the foodborne disease outbreak in America is abundance. 48

million illness were estimated to occurred in America ANNUALLY (Control et al.,

2011). A comparison of surveillance on foodborne disease outbreak in America

between 1998-2002 and 2008, shows a drastic difference in terms of what is

causing human sick. In 1998-2002, Salmonella serotype Enteritis accounted for the

largest number of outbreaks and outbreak-related cases; the runner-up, Norovirus,

is a viral transmission virus that cause infectious through contaminated food or

water and even surfaces (Lynch et al., 2006). However, in 2008, Norovirus become

the no. 1 in causing the most foodborne disease outbreaks (Control et al., 2011).

As you know from the comic, virus transmission occur most probably due to

incompetent food handling process. The society must learn that they have to

choose good food from good source. However, from the data, the people of

America do not follow the advice. This does not to say that Americans are ignorant,

but the Centre for Disease Control is the only one publishing the data free and

consistently in the world. So, the Americans become the model in this context. We

can learn from these data to extrapolate to our country, although not accurately

but suffice for estimation of each of the countries behavior (America is still a

huge country you know, they have population almost of any kind)

As a fellow person from Malaysia, I advised anyone to be cautious of the

food you buy from hawkers, or restaurants. In Malaysia, there were a lot food

hazard issues (Izham Nayan, 2012), from sacrilege religion (Islamic Halal) to

unhygienic conditions (Failed food quality control policies). However, these were

due to people’s greed. All of these can be changed (although it will be a daunting

challenge). But what about to happen next is beyond our grasp.

As we know, Global Warming is real, and it is becoming reality. Although

there are attempts of climate denials in media (Emily Atkin, 2014; Hoggan et al.,

2009; Owen et al., 2010), Courts ("Native Village of Kivalina v. ExxonMobil Corp,"


2009) in which Some succeed, some didn’t. There are even literature studies on

why the population does not believe global warming (Boykoff et al., 2004; Maibach

et al., 2014).

The effect of global warming to the foodborne disease is substantial.

According to a research report (Hall et al., 2002), unpredictable weather and its

subsequent disaster could lead to disarray of food logistics and hygiene. Change in

temperature could render the equipment for food preservation useless due to poor

temperature control in changing climate. Temperature rising could also increase

the growth of cyanobacteria (Blue-green algae) in water supplies and recreational

water bodies. This will lead to mass bacterial intoxication. Foodborne Disease will

be ubiquity.

However, there is still hope (and time). We, as a human, must be vigilant. It is our

nature to learn and learn we must. We must learn on how to prevent the foodborne

disease pathogens spread as well as practice it. Then, we must devise a plan or

strategy (even on individual basis) on acquiring good and hygienic basic food supply.

These include learning and practicing agriculture or simple food preservation

technique. Global warming will come (unless some miracle happen), but until then, we

must equipped ourselves with proper knowledge and the capability to overcome it.

Hadi Akbar Bin Dahlan

[email protected]


References

Boykoff, Maxwell T, & Boykoff, Jules M. (2004). Balance as bias: global warming

and the US prestige press. Global environmental change, 14(2), 125-136.

Control, Centers for Disease, & Prevention. (2011). Surveillance for foodborne

disease outbreaks--United States, 2008. MMWR. Morbidity and mortality

weekly report, 60(35), 1197.

Emily Atkin. (2014). In Debate With Bill Nye, Congresswoman Says Climate Policy

Must Consider ‘Benefits Of Carbon’, Climate Progress. Retrieved from

http://thinkprogress.org/climate/2014/02/16/3297881/blackburn-nye-

debate/

Hall, Gillian V, D Souza, Rennie M, & Kirk, Martyn D. (2002). Foodborne disease in

the new millennium: out of the frying pan and into the fire? Medical Journal

of Australia, 177(11/12), 614-619.

Hoggan, James, Littlemore, Richard D, & Ball, Timothy. (2009). Climate cover-up:

The crusade to deny global warming: Greystone books Vancouver.

Izham Nayan. (2012). Kertas Kerja Kepentingan Ilmu Kepenggunaan. Paper

presented at the The International Agriculture, Horticulture and Agro

tourism Exhibition (MAHA 2012), Serdang.

Lynch, Michael, Painter, John, Woodruff, Rachel, & Braden, Christopher. (2006).

Surveillance for Foodborne: Disease Outbreaks: United States, 1998-2002:

US Department of Health and Human Services.

Maibach, Edward, Myers, Teresa, & Leiserowitz, Anthony. (2014). Climate

scientists need to set the record straight: There is a scientific consensus

that human-caused climate change is happening. Earth's Future, 2(5),

2013EF000226. doi: 10.1002/2013EF000226

Murano, Peter S. (2003). Understanding food science and technology. Belmont

Brooks/Cole Cengage Learning.

http://thinkprogress.org/climate/2014/02/16/3297881/blackburn-nye-debate/

http://thinkprogress.org/climate/2014/02/16/3297881/blackburn-nye-debate/


Native Village of Kivalina v. ExxonMobil Corp, No. Case No. C 08-1138 SBA, 663

863 (Dist. Court, ND California 2009).

Owen, Jonathan, & Bignell, Paul. (2010). Think-tanks take oil money and use it to

fund climate deniers. The Independent, 7.

biological hazard in food

Food

hr diarrhea

poultry food

raw uncooked food

virus food

days diarrhea

hr watery diarrhea

hr watery bloody diarrhea

murano food