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I. Categories of microbial food-borne pathogens A. Causes invasive infection B. Causes toxico-infection C. Causes intoxication II. Significant microbial food-borne pathogens A. Invasive Infection -Salmonella typhimurium B. Toxico-infection -E. coli O157 C. Intoxication -Staphylococcus aureus III. Control and Prevention of microbial food-borne pathogens
Invasive infection
Toxicoinfection
Intoxica -tion
Salmonella
typhimurium
Salmonella typhi Shigella Listeria
Staphylococcus
aureus
parahaemolyticus
Clostridium
monocytogenes
perfingens
Integrated Food Safety and Veterinary Public Health (S. Buncic, 2006)
Etiologic Agent
Salmonella typhimurium
-Gram negative, motile rods -Incubation period 6-48 hours -Transmission by contaminated food
Source, Reservoir
Poultry, eggs, meat, milk, chocolate, coconut Food contaminated with feces Raw or undercooked food
Epidemiology About 50 000 cases a year of salmonellosis in humans are reported annually in the United States.
Control of Salmonellosis
Cook food thoroughly. Pasteurize milk and dairy products; avoid consumption of unpasteurized products. Prevent cross-contamination of heat-treated foods. Avoid undercooked or raw eggs. Store heat-treated foods at <4C or >60C to prevent growth. Reduce carriage of livestock by vaccinating or dosing with antibiotics or probiotics. Exclude infected or carrier-status individuals from handling food. Control rodents and insects. Dispose of sewage in a sanitary manner.
Etiologic Agent
Enterohemorrhagic Escher ichia coli (EHEC):Attaches to colonic enterocytes and releases virulence factors, most commonly shiga-like toxins (Stx), which disrupt protein synthesis, leading to cell death and subsequent bloody diarrhea. Release of toxins can lead to systemic complications. E coli O157:H7 is the most commonly recognized EHEC.
Source, Reservoir
Shiga toxin (stx)- producing E. coli O157 are carried in the GIT of healthy livestock such as: Cattle, sheep, deer, goats, poultry, horses, dogs, rats, flies, birds and humans Spread may be person-to-person, food-borne, and animal-toperson Survives in refrigerated food (ground beef), livestock wastes and soil (up to 1 year)
Epidemiology
Escherichia coli O157:H7 causes 73,000 illnesses in the United States annually.
Control of O157:H7
Use GHP and HACCP in meat production. Cook meat thoroughly until >72C in the centre, instantaneously. Pasteurize juice and dairy products; dont consume unpasteurized products. Prevent cross-contamination of heat-treated foods. Exclude infected individuals from handling foods. Use only potable water in food production; consume only potable water. Prevent young children from contacting livestock and farm environments. Avoid eating in areas that could be contaminated with animal feces. Wash hands thoroughly before eating. Do not use organic waste or fecally-contaminated water on readyto-eat crops. Control rodents, insects and birds.
Etiologic Agent
Staphylococcus aureus
-Non-motile, facultatively anaerobic cocci -Incubation period 1-6 hours -Transmission by contaminated food Signs and Symptoms -Nausea, vomiting, abdominal cramps, diarrhea, sweating, headache and drop in body temperature. -CNS stimulation, triggering emetic center to induce vomiting
Source, Reservoir
-Anterior nares of 50% of people, environmental contaminant -Poor hygiene amongst food handlers with skin infections, those carrying pathogen in their nostrils - Contaminated food such as cold, cooked and handled food, cream and custardfilled bakery products, cream-based desserts, milk, meat, canned fish, seafood and fermented sausages.
S. Aureus produces a range of enterotoxins in food: Enterotoxin A, B, C1, C2, C3, D, E, F. Most human food-borne disease is caused by type A enterotoxin.
Control of Staphylo-enterotoxicosis
Use good personal hygiene practices when handling food. People with skin infection should not handle food. Use GHP when handling food. Chill cooked food rapidly in small quantities. Store cooked or heat-treated foods at <4C or >60C. Avoid extensive handling of foods. Avoid delays between cooking and eating.