Food Borne Bacteria
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13 terms
Terms | Definitions |
|---|---|
 Impact of global warming | • Disturbances in the native habitats of plant and animal species • Growth of vector-borne diseases • Growth of organisms in the ocean that cause foodborne seafood poisoning • Exacerbation of the effects of air pollution • Extreme climatic conditions (e.g., heat waves, droughts, and monsoons) • Disruption of the food supply and dwindling of food resources |
| Energy Conservation STeps | • Increase the efficiency of older power plants. • Develop more renewable and alternative energy sources, e.g., wind turbines and solar panels. • Use energy-efficient designs in home construction and electrical appliances; try to reduce dependence on such appliances. • Increase the fuel efficiency of motor vehicles as in the use of hybrid gas-electric and other high mileage designs. • Increase the use of public transportation |
| Food Borne illness in the U.S. | Affects approximately 76 million persons each year in the United States. Causes an estimated 9,000 deaths annually Incurs an economic cost of $5 billion annually |
| Affects approximately 76 million persons each year in the United States. Causes an estimated 9,000 deaths annually Incurs an economic cost of $5 billion annually Affects approximately 76 million persons each year in the United States. Causes an estimated 9,000 deaths annually Incurs an economic cost of $5 billion annually 4 Major Categories of Food Hazards | 1. Biological: formally living organisms 2. Physical (e.g., stone, glass, metal) 3. Chemical 4. Nutritional (presence of nutrients and other food constituents in excessive or deficient amounts that lead to disease) |
| • Salmonella | • Motile/Gram-negative/Non-sporeforming • Salmonella serotype Enteritidis • Salmonella serotype Typhimurium (causes Typhoid Fever) • Ranked among the most frequent types of foodborne illness in the U.S. • Approximately 2 to 4 million cases of salmonellosis (reported and nonreported) are estimated to occur each year in the U.S. • 40,000 to 50,000 cases reported in the U.S. (Not including Typhoid) • Causes about 500 deaths each year |
| - Sources | • Occur widely in wild and domestic animal reservoirs • Animals that are used for human consumption—poultry, swine, cattle—may harbor Salmonella. • Pet animals such as cats, dogs, and turtles also can be reservoirs for Salmonella. • Some animals and birds are chronic carriers of the bacteria. |
| Symptoms of Salmonellosis | - Acute symptoms (onset time 6-48 hours) • Nausea • Vomiting • Abdominal cramps • Diarrhea • Fever • Headache - Chronic symptoms • May include arthritic-like symptoms that occur 3-4 weeks after an acute infection |
| • Clostridium botulinum / food born toxic | - Grows in an anaerobic (oxygen-free) environment and produces a potent toxin (a neurotoxin) that affects the nervous system. - Between 10-30 outbreaks recorded each year in the U.S. |
| Effects of Botulism | - "Onset of symptoms in foodborne botulism is usually 18 to 36 hours after ingestion of the food containing the toxin, although cases have varied from 4 hours to 8 days." - Early signs: (neuro toxin/ paralyzing) • Marked lassitude • Weakness and vertigo • Double vision • Progressive difficulty in speaking and swallowing • Difficulty in breathing • Abdominal distention • Constipation |
| • Clostridium perfringens | - The CDC estimates that about 10,000 cases occur each year in the U.S. forms spores - Occurs commonly in the environment (e.g., in soil and sediments), especially in those areas contaminated with feces - Also found in the intestines of humans and animals - Generally from ill prepared food and improper handling following preparation. |
| Effects of Infection with C. Perfringens | - Symptoms • Intense abdominal cramps • Diarrhea • Onset 8-22 hours after consumption of incriminated food - Duration • Approximately 24 hours. • Mild symptoms may last for 1 or 2 weeks. |
| • Escherichia coli | - A pathogenic strain; many E. coli strains are nonpathogenic. (there are 4 classes) - Causes bloody diarrhea: hemorrhagic collitis - 73,000 cases and 61 deaths annually in the U.S. - Major outbreaks in restaurant chains - Can be transmitted by many vehicles |
| • Staphyloccus aureus | - Humans and animals are reservoirs. - Present in the nose and in skin lesions - Elaborates a toxin that is resistant to high temperatures - A frequent cause of foodborne outbreaks - Causes a foodborne intoxication with rapid onset - Strongly associated with ham: high sugar and salt content |
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