FOODBORNE
ILLNESS
DISEASES




FOODBORNE DISEASES

SYMPTOMS

FOOD SAFETY

COMMON FOODBORNE ILLNESS

DISEASES TRANSMITTED BY OTHER ROUTES

TOXINS POISONOUS CHEMICALS

STAPH INFECTION

FOODBORNE DISEASES DIAGNOSED

FOODBORNE ILLNESS DISEASES LINKS



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SECTION 1



FOODBORNE
DISEASES




Disease Listing, Foodborne Illness,
General Information, Bacterial,
Mycotic Diseases, Food safety.




Foodborne illnesses are defined
as diseases, usually either
infectious or toxic in nature,
caused by agents that enter the
body through the ingestion of
food.


Every person is at risk
of foodborne illness.


Foodborne diseases remain responsible
for high levels of morbidity and
mortality in the general population,
but particularly for at-risk groups,
such as:


infants and young, children,
elderly and immunocompromised.


Illnesses include foodborne intoxications
and infections, which are often incorrectly
referred to as food poisoning.


There are more than 250
different foodborne diseases.

They are caused by:
viruses,
bacteria,
parasites,
toxins,
metals,
prions.




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SECTION 2



SYMPTOMS




Symptoms of foodborne illness range from
mild gastroenteritis to life-threatening
neurologic, hepatic, and renal syndromes.


Botulism,
Brucellosis,
Campylobacter enteritis,
Escherichia coli,
Hepatitis A,
Listeriosis,
Salmonellosis,
Shigellosis,
Toxoplasmosis,
Viral gastroenteritis,
Taeniasis,
Trichinosis are examples
of foodborne diseases.




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SECTION 3



FOOD
SAFETY




Food safety is an
increasingly important
public health issue.




FOOD
SAFETY


Foodborne illness can be simply
an unpleasant experience or can
have more serious consequences.

Governments all over the world
are intensifying their efforts
to improve food safety.

These efforts are in response
to an increasing number of food
safety problems and other rising
consumer concerns.




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FOOD
SAFETY
LINKS




Agrow Knowledge
http://www.agrowknow.org/

American Council on
Science and Health

http://www.acsh.org/

Centre for Food Safety
http://www.cfs.gov.hk/

China Environment and
Development Information

http://www.enviroinfo.org.cn/index_en.html

Food Safety
http://www.foodsafety.gov/

Food Safety Network
http://www.foodsafetynetwork.ca/en/

Food Safety Web
http://www.foodsafetyweb.info/

Healthline
http://www.healthline.com/

kitchen confessional
http://www.kitchenconfessional.com/



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SECTION 4



COMMON
FOODBORNE
ILLNESS




What are the
most common
foodborne
diseases?




COMMON
FOODBORNE
ILLNESS


The most commonly recognized
foodborne infections are those
caused by the bacteria:

Campylobacter,
Salmonella,
E. coli,
and by a group of
viruses called:
calicivirus,
also known as the Norwalk
and Norwalk-like viruses.


CAMPYLOBACTER

Campylobacter is a bacterial
pathogen that causes fever,
diarrhea, and abdominal cramps.

It is the most commonly identified
bacterial cause of diarrheal illness
in the world.

These bacteria live in the intestines
of healthy birds, and most raw poultry
meat has Campylobacter on it.

Eating undercooked chicken, or other
food that has been contaminated with
juices dripping from raw chicken is
the most frequent source of this
infection.



SALMONELLA

Salmonella is also a bacterium that
is widespread in the intestines of
birds, reptiles and mammals.

It can spread to humans via a variety
of different foods of animal origin.

The illness it causes, salmonellosis,
typically includes fever, diarrhea
and abdominal cramps.

In persons with poor underlying health
or weakened immune systems, it can
invade the bloodstream and cause
life-threatening infections.



E. COLI

E. coli is a bacterial pathogen
that has a reservoir in cattle and
other similar animals.

Human illness typically follows
consumption of food or water that
has been contaminated with some
microscopic amounts of cow feces.

The illness it causes is often a
severe and bloody diarrhea and
painful abdominal cramps, without
much fever.

In 3% to 5% of cases, a complication
called hemolytic uremic syndrome (HUS)
can occur several weeks after the
initial symptoms.

This severe complication includes
temporary anemia, profuse bleeding,
and kidney failure.



CALICIVIRUS

Calicivirus, or Norwalk-like virus is
an extremely common cause of foodborne
illness, though it is rarely diagnosed,
because the laboratory test is not
widely available.

It causes an acute gastrointestinal
illness, usually with more vomiting
than diarrhea, that resolves within
two days.

Unlike many foodborne pathogens that
have animal reservoirs, it is believed
that Norwalk-like viruses spread
primarily from one infected person to
another.

Infected kitchen workers can contaminate
a salad or sandwich as they prepare it,
if they have the virus on their hands.

Infected fishermen have contaminated
oysters as they harvested them.




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SECTION 5



DISEASES
TRANSMITTED
BY
OTHER
ROUTES




Shigella, hepatitis A,
parasites Giardia lamblia
Cryptosporidia.




DISEASES
TRANSMITTED
BY
OTHER
ROUTES


Some common diseases are occasionally
foodborne, even though they are usually
transmitted by other routes.


These include those
infections caused by:
Shigella,
hepatitis A,
parasites
Giardia lamblia,
Cryptosporidia.


Even strep throats have been
transmitted occasionally
through food.




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SECTION 6



TOXINS
POISONOUS
CHEMICALS




Toxins and poisonous
chemicals, direct infection,
pesticide, illness, microbes.




In addition to disease caused by
direct infection, some foodborne
diseases are caused by the presence
of a toxin in the food that was
produced by a microbe in the food.

The bacterium Staphylococcus aureus
can grow in some foods and produce
a toxin that causes intense vomiting.

The rare but deadly disease botulism
occurs when the bacterium Clostridium
botulinum grows and produces a powerful
paralytic toxin in foods.

These toxins can produce illness even
if the microbes that produced them are
no longer there.

Other toxins and poisonous chemicals
can cause foodborne illness. People
can become ill if the pesticide is
inadvertently added to a food, or if
naturally poisonous substances are
used to prepare a meal.

Every year, people become ill after
mistaking poisonous mushrooms for safe
species, or after eating poisonous
reef fishes.



NATURAL TOXINS

Ciguatera poisoning,
Shellfish toxins,
Scombroid poisoning,
Tetrodotoxin(Pufferfish),
Mushroom toxins,
Aflatoxins,
Pyrrolizidine alkaloids,
Phytohaemagglutinin
(Red kidney bean poisoning),
Grayanotoxin(Honey intoxication).




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SECTION 7



STAPH
INFECTION




Staph infection is also the
leading culprit behind cases
of food poisoning, and can be
to blame for larger life
threatening conditions,
such as:

Toxic Shock Syndrome (TSS),
pneumonia,
bone infections
(osteomyelitis),
mastitis in
nursing mothers,
endocarditis
(infection of the
inside of the heart),
bacteremia
(blood infection).


People who are otherwise healthy
typically do not usually become
severely ill from staph infections,
but those at special risk, who have
weakened immune systems, include:


infants and young,
children,
elderly,
immunocompromised.




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SECTION 8



FOODBORNE
DISEASES
DIAGNOSED




How are
foodborne diseases
diagnosed?




FOODBORNE
DISEASES
DIAGNOSED


The infection is usually diagnosed
by specific laboratory tests that
identify the causative organism.



BACTERIA

Bacteria such as:
Campylobacter,
Salmonella,
E. coli,


are found by culturing stool samples
in the laboratory and identifying the
bacteria that grow on the agar or
other culture medium.



PARASITES

Parasites can be identified
by examining stools under
the microscope.



VIRUSES

Viruses are more difficult to identify,
as they are too small to see under a
light microscope and are difficult to
culture.

Viruses are usually identified by testing
stool samples for genetic markers that
indicate a specific virus is present.



LABORATORY
PROCEDURES


Many foodborne infections are not identified
by routine laboratory procedures and require
specialized, experimental, and/or expensive
tests that are not generally available.

If the diagnosis is to be made, the patient
has to seek medical attention, the physician
must decide to order diagnostic tests, and the
laboratory must use the appropriate procedures.

Because many ill persons to not seek attention,
and of those that do, many are not tested, many
cases of foodborne illness go undiagnosed.

For example, CDC estimates that 38 cases of
salmonellosis actually occur for every case
that is actually diagnosed and reported to
public health authorities.




CDC
Centers for Disease
Control and Prevention

http://www.cdc.gov/




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SECTION 9



FOODBORNE
ILLNESS
DISEASES
LINKS




CDC Centers for Disease
Control and Prevention

http://www.cdc.gov/

Foodborne Diseases Active
Surveillance Network (FoodNet)

http://www.fsis.usda.gov/

Food and Drug
Administration

http://www.fda.gov/

Food Safety
http://www.foodsafety.gov/

Health On the Net
http://www.hon.ch/

National Foundation for
Infectious Diseases, NFID

http://www.nfid.org/

National Institute of Allergy and
Infectious Diseases (NIAID)

http://www.niaid.nih.gov/

Occupational Safety &
Health Administration

http://www.osha.gov/

Society for General
Microbiology

http://www.socgenmicrobiol.org.uk/

UNITED NATIONS INDUSTRIAL
DEVELOPMENT ORGANIZATION

http://www.unido.org/en/

WEB MD
http://www.webmd.com/

WHO
World Health Organization

http://www.who.int/



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