CHAPTER 10

Food related
Illnesses
and Allergies

 Identify diseases List signs of

caused by food
contaminated contamination
food, their signs,
and the means by

Objectives which they are

spread

State Describe
precautions for allergies and
protecting food elimination
from diets and
contamination their uses
 Keywords:
Pathogens- disease-causing agents

Food poisoning- general term for

foodborne illness.

Enterotoxins- toxins affecting mucous

membranes

Neurotoxins- toxins affecting the nervous

system
BACTERIA
THAT CAUSE
FOODBORNE
ILLNESS
Campylobacter
Jejunificult Round

One of the most prevalent causes of

diarrhea. It is commonly found in the
intestinal tracts of cattle, pigs, sheep,
chickens, turkeys, dogs, and cats and can
contaminate meat during slaughter. It is
caused by the ingestion of live bacteria.
Clostridium Botulinum

It is found in soil and water, on plants,

and in the intestinal tracts of animals and
fish means that the toxin can be produced
in sealed containers such as cans, jars, and
vacuum-packaged
foods.

 Clostridium Perfringens
It is often called the “cafeteria” or
“buffet germ” because it tends to
infect those who eat food that has
been standing on buffets or steam
tables for long periods. It is found
in soil dust, sewage, and the
intestinal tracts of animals.
Cyclospora
Cayetanensis

It is a parasite that causes

gastroenteritis. This bacteria is
commonly found in the feces
of an infected person and can be
transmitted by poor hygiene. It
has been found in unclean
water.

Escherichia Coli (E. coli

0157:H7)
E coli, is a group of bacteria that can
cause illness in humans. It is a very
infectious strain of this group. These
bacteria can be found in the
intestines of some mammals
(including humans and animals used
for food), in raw milk, and in water
contaminated by animal or human
feces.
Listeria Monocytogenes
It is a bacteria often found in human and
animal intestines and in milk, leafy
vegetables, and soil. It can grow in the
refrigerator and can be transmitted to
humans by unpasteurized dairy foods such as
milk, soft cheeses, and ice creams and via raw
leafy vegetables and processed
meats
Salmonellosis
Salmonella can be found in raw
meats, poultry, fish, milk, and
eggs. It is transmitted by eating
contaminated food or by contact
with a carrier. Salmonellosis is
characterized by headache,
vomiting, diarrhea, abdominal
cramps, and fever
Shigella
It is a bacteria found in the intestinal
tract and thus the feces of infected
individuals. The disease they cause is
called shigellosis. These bacteria are
typically passed on by an infected food
handler who did not wash his or her
hands properly after using
the toilet.
Staphylococcus Aureus

It is bacteria found on human skin, in

infected cuts and pimples, and in noses
and throats. These bacteria grow in
meats; poultry; fish; egg dishes; salads
such as potato, egg, macaroni, and
tuna; and cream-filled pastries. This
poisoning is transmitted by carriers
and by eating foods that contain the
toxin these bacteria create
OTHER
SUBSTANCES
THAT CAUSE
FOOD
POISONING
Molds

It is a type of fungus. Its roots go

down, into the food, and it
grows a stalk upward on which spores
form. The green “fuzzy” part that can
be seen by the naked eye is where the
spores are found.
Trichinella spiralis

It is a parasitic worm that causes

trichinosis. This disease is
transmitted by eating inadequately
cooked pork from pigs that are
infected with the Trichinella
spiralis parasite.
Dysentery
It Is disease caused by protozoa (tiny,
one-celled animal). The protozoa are
introduced to food by carriers or
contaminated water. They cause severe
diarrhea that can occur intermittently
until the patient is treated
appropriately.
Carriers are people (or animals) capable of
transmitting infectious (diseasecausing)
organisms. Often the carrier suffers no
effects from the organism and therefore is
unaware of the danger she or he represents.
Food workers should be tested regularly to
confirm that they are not carriers of
communicable diseases.
 PREVENTION OF FOODBORNE
ILLNESSES
SEPTEMBER 2020

KEY THINGS TO KNOW ABOUT THE CORONAVIRUS DEFEATING COVID-19

Cleanliness is especially important
in preventing foodborne illness.
When kitchen equipment such as a
cutting board, meat grinder, or
countertop is used for preparing
pathogen-infected foods and not
cleaned properly afterward,
noninfected food that is
subsequently prepared with this
equipment can become infected by
the same pathogen(s).
This is called cross-
contamination. Dishes used to
hold uncooked meat, poultry,
fish, or eggs must always be
washed before cooked foods are
placed on them.
Keep kitchen and equipment thoroughly clean.
Wash hands after blowing nose or using bathroom.
Wear gloves if cooking with any hand wound.
Cover and store foods to prevent microbes or animals from
reaching it.
Cook foods to appropriate temperatures.
Limit standing time at temperatures between 40° and
140°F.
Prevent known carriers from preparing foods.
Select only packages and jars that were sealed by the
manufacturer.
Avoid bulging cans, foods that look or smell odd, and foods
showing signs of mold.
Temperatures of
food for control of
bacteria
 MISCELLANEOUS FOOD
POISONINGS

Occasionally, food poisoning is

caused by ingesting certain
plants or animals that contain
poison. Examples are plants
such as poisonous mushrooms,
rhubarb leaves, and fish from
polluted water.
FOOD ALLERGIES

An allergy is an altered reaction

of the tissues of some
individuals to substances that,
in similar amounts, are
harmless to other people. The
substances causing
hypersensitivity are called
allergens.
 Types of Allergic Reactions

Allergic individuals seem most prone to

allergic reactions during periods of stress.
Typical signs of food allergies include hay
fever, urticaria, edema, headache,
dermatitis, nausea, dizziness, and asthma
(which causes breathing difficulties).
 Treatment of Allergies

The simplest treatment for allergies is to

remove the item that causes the allergic
reaction. However, because of the variety
of allergic reactions, finding the allergen
can be difficult.
 CONSIDERATIONS FOR THE
HEALTH CARE PROFESSIONAL

Some clients will need simple instructions from the

health care professional about avoiding microbial

contamination of food supplies at home. Many, if not

most, should be warned not to thaw food at room

temperature.
1. Name four types of foodborne illness. If any class member has

suffered from one, ask the person to describe the symptoms.

2. How does food become contaminated?

3. Why should foods be refrigerated?

4. What are allergies? What can cause them?

5. What are some common allergic reactions to food? How can they

be avoided?
6. Do people inherit allergies? Explain.
7. Of what use is a food diary in relation to allergies? What are
elimination diets, and when are they used?
8. What is the most difficult part of treating food allergies? 9.
How can an allergic client be desensitized?
10. Is an elimination diet always nutritious? Explain.
THANK YOU!