FOODBORNE DISEASES

• Why learning foodborne diseases is very important ?

• What do you know about foodborne diseases ?

• What do you want to know more ?

FOODBORNE DISEASES

COURSES

1) Causes of foodborne diseases

2) Type of foodborne diseases

3) The role of microorganisms in foodborne diseases

3) The importance factors of foodborne disease

4) Epidemiology of foodborne diseases

5) Controlling foodborne diseases

Causes of FoodborneDiseases

Causes of Foodborne Diseases

Sumber : BPOM RI

Causes of Foodborne Diseases

Consumption viable pathogen

Ingestion toxin

Allergy

Nutritional disorders

Genetic inability

Human Gastrointestinal Disorders

• Consumption of food or water containingviable pathogenic microorganisms or theirpreformed toxins.

• Ingestion of pathogenic algae, parasites,and their preformed toxins through food.

• Other reasons ???

Other Reasons

• Ingestion of toxins naturally present in manyfoods (e.g. mushrooms, some fruits andvegetables, and some seafoods).

• Toxins formed in some foods : somebiological amines (e.g., histamine) that form inshrimp, some fish, cheeses, and fermentedmeat products.

• The presence of toxic chemicals incontaminated food and water : (e.g. heavymetals and some pesticides).

Toxin Naturally Present in Foods

Sumber : BPOM RI

Cont …

• Allergy to some normal components of a food.Some people are allergic to gluten in cerealsand develop digestive disorders followingconsumption of food containing gluten.

• Nutritional disorders such as “rickets”, whichis caused by calcium deficiency.

• Indigestion from overeating.

Cont ...

• Genetic inability to metabolize normal foodcomponents. (e.g. lactose intolerance).

The inability of some individuals to hydrolyzelactose in the small intestine, because of thelack of production of the enzyme lactase,results in digestive disorders.

Foodborne Diseases by Microorganisms

• The incidence of foodborne diseasesof microbial origin is the highest thanall others causes.

FACT

• The total number of cases reported offoodborne disease outbreaks (U.S., 1972and 1973):

1) pathogenic m.o caused 94.4%

2) parasites caused 1.1%

3) chemical caused 4.3%

What about foodborne diseases in Indonesia ?

FACT

• Foodborne diseases of microbial origin havebecome the primary food safety concern.

• Who are concern on this cases ???

consumers and regulatory agencies

• This trend is probably true in most otherdeveloped and developing countries.

Epidemiology of foodborne diseases

• Investigation of a Foodborne Disease

• Foodborne Disease Outbreak

• Incidence of Foodborne Disease Outbreak

• Cost of Foodborne Diseases

• Predominant Etiological Agents

• Types of Microbial Foodborne Diseases

Investigation of a Foodborne Disease

Regulatory Agencies :

• Local health department,

• State health,

• Food and agriculture departments,

• The federal Food and Drug Administration (FDA),

• U.S. Department of Agriculture (USDA),

• Centers for Disease Control and Prevention (CDC);and several others.

Foodborne Disease Outbreak

Foodborne disease

an outbreak when two or more people become sickwith a similar illness (symptoms) from theconsumption of the same food from the samesource, and the epidemiological investigationsimplicate, either directly or indirectly, the samefood from the same source as the cause of theillness.

(federal regulatory agencies)

Foodborne Diseases Outbreak

• However, in the case of botulism, becauseof a high fatality rate, even when only oneperson has the illness, it is considered anoutbreak.

• Chemical poisoning too, even a single caseis considered an outbreak

Incidence of Foodborne Disease Outbreak

• The incidence of foodborne illnesses inmost of the developed countries is lowerthan in many developing countries.

• Why ???

Why Low Incidence ???

• The implementation of necessaryregulations in production

• The handling of foods.

• Good sanitary practices.

• The availability of necessary facilities toreduce abuse.

Foodborne Disease Outbreaks

Explain please !!!

Incidence cont…

• In the U.S., from 1983 to 1987 :

an average of 479 foodborne diseaseoutbreaks each year

involving 18,336 individuals.

Incidence cont…

• Based on the mechanisms involved in thesurveillance system, it is estimated that inthe U.S., ca. 5 million individuals areaffected by food- and waterbornediseases every year.

Incidence cont…

• In US a person is affected once in 10years.

• 10% of the population can becomesick annually by foodborne illnesses.

Outbreak Cost

• In the U.S., the annual cost of foodborne diseasesis estimated to be more than $20 billion.

• In 1996 : $20 to $37 billion from foodborneillnesses from seven pathogens (See below).

1) Campylobacter jejuni2) Clostridium perfringens3) Escherichia coli O157:H74) Listeria monocytogenes,

5) Salmonella6) Staphlyococcus aureus7)Toxoplasma gondii).

Predominant Etiological Agents

Explain please !!!

• The largest number of outbreaks, thetotal number of cases, and the number ofdeaths are caused by pathogenic bacteriaand their toxins.

Predominant Etiological Agents

Several factors might be responsiblefor the high incidence caused bypathogenic bacteria

• Many pathogenic bacteria are found in the raw food materials of animal and plant origin

• Many are present in the food environments

• Many grow very effectively in different foods,

• Many are not killed by the conditions used for processing of different foods.

Types of Microbial Foodborne Diseases

Types of Microbial Foodborne Diseases

• Foodborne diseases in humans result from theconsumption of either food and watercontaminated with viable pathogenicbacterial cells (or spores in the case of infantbotulism) or food containing toxins producedby toxigenic bacteria and molds.

Foodborne Diseases Type

On the basis of mode of illnesses, these can bedivided into three groups:

• Intoxication or poisoning

• Infection, and

• Toxicoinfection.

Foodborne Diseases Scheme

INTOXICATION

How it comes ????

• Micoorganisms have grown and produced toxin in afood.

• Illness occurs by consumed a preformed bacterialor mold toxin.

• A toxin has to be present in the contaminated food.

• There is no need of viable cells during consumptionof the food for illness to occur.

• Example : Staphylococcus, Clost. botulinum, Clost.perfringens, and Bacillus cereus.

Foodborne Intoxication

• illness from microbial exotoxin– microorganism does not cause the illness, the

toxin released by the microorganism does• common exotoxin producing

microorganisms

– Staphylococcus aureus

– Clostridium botulinum

Food Poisoning

Toxins

• ergotism– toxic condition caused by growth of a

fungus in grains

• aflatoxins– carcinogens produced in fungus-infected

grains and nut products

• fumonisins– carcinogens produced in fungus-infected

corn

INFECTION

How it comes ???• Viable cells (present in small numbers) have the

potential to establish and multiply in the digestivetract to cause the illness.

• Illness occurs as a result of consumption of foodand water contaminated with enteropathogenicbacteria or viruses.

• It is necessary that the cells of enteropathogenicbacteria and viruses remain alive in the food orwater during consumption.

• Example : Campylobacter, Salmonellosis andhepatitis A viral.

Foodborne Infection• requires consumption of microorganism• symptomatic about 1 day following ingestion of

contaminated food• common foodborne infecting microorganisms

– Salmonella and Campylobacter• poultry product infections

– Escherichia coli 0157:H7• undercooked hamburger

Campylobacter Salmonella

TOXICOINFECTION

• Illness occurs from ingesting a largenumber of viable cells of some pathogenicbacteria through contaminated food andwater.

• Generally, the bacterial cells eithersporulate or die and release toxins toproduce the symptoms.

• Example : Clo. Perfringens gastroenteritis.

TOXICOINFECTION

• In addition to the pathogenic microorganismsassociated with foodborne illnesses, somebacterial species and strains normally considerednonpathogenic can cause gastroenteritis,especially in susceptible individuals.

• They are designated as opportunistic pathogens.

• They are normally required to be alive andpresent in large numbers when consumed througha contaminated food.

TOXICOINFECTION

Predominant Food and Microorganism in

Foodborne Diseases

Cases of Foodborne Diseases

Cases of Foodborne Diseases

Helpful Suggestions

•Refrigerate quickly•Pasteurize or pre-heated•Wash hands•Clean cutting boards•Leftovers•Avoid home-canned foods

THANK YOUCholis_federer@yahoo.co.id