Foodborne Hazards

Content;
Foodborne diseases
Bacteria
Dr. Yunus BAYRAM Viruses
Parasites
Fungi
Naturally occurring toxins
29.10.2020 Microbial destruction

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 Food poisoning

• More than 200 diseases are known transmitted through

food. Causes of foodborne illness
• viruses
• bacteria
• parasites
• toxins
• metals
• chemicals

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 Food poisoning
Metallic Plant / fish Bacterial Viral Chemical Mycotoxins
poisoning

infection toxic
Salmonella spp. Clostridium Bacillus cereus
perfringens
Vibrio parahaemolyticus Clostridium botulinum Staphylococcus aureus

Esherichia coli

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Bacterial food poisoning

Food infection
If the food and the microorganism itself are
taken into the body, the disease that occurs is
foodborne infection

Food intoxication
If the toxin secreted by the agent is taken
into the body with food, food-borne
intoxication 4
 Poisoning symptoms
Food poisoning symptoms usually occur together, including:
Diarrhea
Vomiting
Nausea
Stomach cramps
Dizziness
Headache
In some cases, advanced kidneys are affected (some types of E. coli).
** Dehydration is an important hazard especially in the elderly, patients and
children.

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 Foodborne microbial diseases

• Food infection

• Food intoxication (food poisoning)

• If the causative agent is the pathogen microorganism itself, that is, the food and the
microorganism itself are taken into the body, the disease that occurs is a foodborne
infection.

• If the toxin secreted by the agent is taken into the body with food, food-borne
intoxication

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Bacterial Diseases
 1. Botulism (spore formation)
Disease type Bacterial intoxication

Symptoms Dizziness, double vision, difficulty breathing and swallowing

Time required for 12-36 hours
the disease to
occur
Major foods Poorly heat treated low acidity
canned food, vacuum packed, cold-preserved foods-smoked-salted fish,
sausage

Prevention Swollen canned food should be discarded.

homemade canned food should not be consumed,
It should not be stored by mixing oil, garlic and onion.
It should be prepared and used as much as necessary.
Remaining potatoes should not be stored in Al foil.
 2. Campylobacter
Bacteria: Campylobacter jejuni
** Microaerophilic

Disease type Bacterial infection

Symptoms Watery, bloody diarrhea, fever, nausea, vomiting, abdominal pain, headache,
myalgia
Time required for disease 7-10 days
occurrence
Major foods Raw milk, raw poultry, beef, water contaminated with faeces

Prevention Good personnel hygiene,

Compliance with hand washing instructions
Prevent cross contamination
Good cooking process
Use of pasteurized dairy products
Use of clean water
 3. E. coli infection Bacteria: Escherichia coli
It releases shiga (shiga) toxin, which is considered toxic.
E. coli and E. coli serotype O157: H7 secrete shiga toxin.
Facultative anaerobic bacteria
Disease type Bacterial infection
Symptoms Bloody diarrhea leading to failure of the kidneys, colitis, bloody urinary tract
infection
Time required for disease 3-8 days
occurrence
Major foods Undercooked ground beef, unpasteurized apple juice, undercooked vegetables,
raw milk, dairy products
Prevention Good personnel hygiene,
To prevent cross contamination,
All poultry and red meats are cooked well,
Use of pasteurized milk and dairy products,
Washing fresh fruits and vegetables under clean tap water
 4. Listeriosis
Bacteria: Listeria monocytogenes
➢ Facultative anaerobic bacteria can survive in foods with high salt content, may grow at refrigerator
temperature.
Disease type Bacterial infection
Symptoms Headache, neck stiffness, distraction, loss of balance, spasm, risk
of miscarriage in pregnant women
Time required for 3-70 days
disease occurrence
Major foods Raw milk, meat Ready-to-eat foods stored in the refrigerator
Prevention Good personnel hygiene,
To prevent cross contamination,
Good cooking of all poultry and red meats,
Use of pasteurized milk and dairy products,
Cleaning and sanitizing of tools and equipment used in food
preparation.
 5. Perfringens poisoning
Bacteria: Clostridium perfringens
➢ Microaerophilic bacteria
Disease type Bacterial toxin-producing infection
Symptoms Severe abdominal cramps, severe diarrhea
Time required for 8-22 hours
disease occurrence

Major foods Spices, gravy, insufficiently chilled foods, foods not

chilled to the right temperature

Prevention Good personnel hygiene,

To prevent cross contamination,
All meats are cooked well,
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 6. Salmonellosis
Bacteria: Salmonella bacteria (Salmonella typhimurium, S.typhi)
Facultative anaerobic bacteria
Fecal contamination
Disease type Bacterial infection
Symptoms Stomach cramps, diarrhea, headache, fever, nausea, vomiting
Time required for 12-72 hours
disease occurrence
Major foods Food contaminated with soil, insects, animal feces,
Raw meat, fish, eggs,
Salad dressings, cake mixes, sliced fruit and vegetables,
Dry gelatin, peanut butter,
Prevention Good personnel hygiene,
To prevent cross contamination,
All meat is cooked well.
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7. Shigellosis

Bacteria:
Shigella bacteria
Shigella sonnei
Shigella flexneri
Shigella boydii
Shigella dysenteriae

Facultative anaerobic bacteria

It is transmitted from human faeces, polluted water, and flies.
Disease type Bacterial infection

Symptoms Diarrhea, fever, stomach cramps, thirst

Time required for Variable

disease occurrence

Major foods Foods prepared with human contact;

salads, convenience foods, pasta sauces, lettuce, moist foods

Prevention Good personnel hygiene,

To prevent cross contamination,
Use of clean water,
Pest control,
Good cooking of food.
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8. Staphylococcal poisoning
Bacteria: Staphylococcus aureus

Facultative anaerobic bacteria. It may multiply as contaminated after cooked food.

It is commonly found on human skin, hands, hair, nose and throat. 40% of adults carry S.
aureus in their nose and throat, while 15% carry it on their skin and especially in their hands.
About half of these species are enterotoxigenic.

Healthy and unhealthy people are carriers. It is found in the skin and udders of animals.

When the S. aureus population exceeds 106 CFU / g food, it begins to produce toxins.

If less than 1 mg of toxin occurs in the food, the symptoms of poisoning start and last for 1-2
days.
Disease type Bacterial intoxication
Symptoms Nausea, vomiting, stomach cramps, headache
Time required for disease 1-6 hours
occurrence
Major foods It is caused by foods such as salami, sausage, cheese, chicken
products and milk that are in contact with the hand and are not
kept cold.
Prevention Good hygiene,
To prevent cross contamination,
Closing burns and cut wounds,
Using disposable gloves while preparing food,
Regular sanitation of surfaces and equipment in contact with food,
Good cooking of food,
Cooling food to 5 oC in 4 hours.
Viral Diseases
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Foodborne illnesses caused by viruses

Foodborne illnesses caused by viruses are different from bacteria. These

differences;
Viruses reproduce only in living environment.
They do not reproduce in food.
Viruses often transfer from one food to another.
They pass from food contact to food or water.
Viruses need nourishment to survive.
They are more resistant to cooling, freezing and irradiation.
They are sensitive to high temperature, UV light and disinfectants.
 The most common viral diseases
1. Hepatitis A
2. Norwalk virus
3. Rota virus

1. Hepatitis A
Virus: Hepto virus or Hepatitis A virus
It is found in the human intestine, bladder and contaminated water.
 Hepatitis A

Symptoms Fever, tiredness, headache and nausea, reluctance, stomach

pain, vomiting, jaundice
Time required for disease 2-10 months after consuming contaminated food or water
occurrence
Major foods Raw and undercooked scallops and oysters, which are hunted in
dirty waters,
Prevention Good hygiene,
Cooking food at recommended temperatures,
Seafoods are not eaten raw,
Training of food handlers on good personnel hygiene,
Regular washing of hands, fingers and nails.
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2. Norwalk virus (Norovirus)
Virus: Norwalk virus
The virus is highly resistant to heat and chlorination makes it easier for it to be
transmitted by water and food.

Symptoms Nausea, vomiting, diarrhea, stomach pain, headache, fever

Time required for 12-48 h after consuming contaminated food or water
disease occurrence
Major foods Contaminated water (drinking water, pool water, lake water,
ice cubes), shellfish caught from polluted water, contaminated
vegetables and fruits
Prevention Cooking food at appropriate temperatures,
Good personnel hygiene,
Good washing of hands and fingers.
 3. Rota virus
➢ It causes severe diarrhea in babies and children.
➢ Contagion occurs through the mouth and feces.
➢ It may cause epidemics in public areas such as hospitals, schools and
kindergartens.
➢ Rota virus can be found in toys, on the surfaces of things.
➢ It can also be transmitted through the respiratory tract.

Symptoms Vomiting, low-grade fever, watery diarrhea

Time required for The duration of the disease is 1-3 days
disease occurrence
Major foods Through person-to-person transmission from hands
contaminated with this virus
Prevention Good cooking of food,
3. Rota virus
 Some other dangerous viruses
structure pass road disease damage Symptoms

Polio Water, oral poliomyelitis Gives damages to Fever, sore throat, headache,
motor nerve cells vomiting, tiredness, muscle
pain, weakness and paralysis

Influenza with air-infected flu The death of Fever, cough, sore throat,
people breathing epithelial cells in the runny and stuffy nose,
or direct contact nose, throat and headache, muscle pain,
with respiratory lungs weakness
fluids
Ebola direct contact with hemorrhagic affects immune Nausea, high fever, muscle
body fluids fever system cells and pain, diarrhea, weight loss,
vascular system bleeding in the eyes, ears,
nose, and anus
Morbili air breathing Rubeola affects the immune High fever, cough, runny
system and nose, red watery eyes, skin
epithelial cells rash
Parasites
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Diseases caused by parasites

A parasite is an organism that can live dependent on a living thing and can
harm the creature it lives on.
The parasite is a source of biohazard.
They need a living host to stay alive.
Parasites enter the food system and cause foodborne ailments.

Anisakis
Cyclosporiasis
Giardiasis
Trichinosis
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Diseases caused by mold

• Mold cells are microscopic and grow rapidly and take a visible shape.
• Molds cause discoloration and unwanted odor.
• they spoil the food.
• Molds can grow in any environment (humid, acidic, salty, sweet, cold, hot)
• Some molds produce toxins, and some toxins are the cause of cancer and allergic
• It makes an effect.
• Aflatoxin is the cause of liver cancer.
• Molds are used in the production of some cheeses (such as Brie, Camembert, Gorgonzola, Bleu
cheese).
• While mold cells and spores are destroyed at 60 0C in 10 minutes, their toxins are resistant to
temperature and are not damaged.
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Yeasts

• Like molds, yeasts spoil food.

• Jam, marmalade, honey, syrup and fruit juices are favorite foods of yeast.
• Air bubbles, alcoholic odor and taste, rancidity are signs of spoilage caused by yeasts.
• Food with these symptoms should be discarded.
Naturally occurring chemicals
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Foodborne illnesses caused by naturally occurring chemicals

• Naturally occurring chemicals are produced by a biological organism.

• toxins produced.

• 1. Food allergens - They make the immune system hypersensitive.

• Symptoms: Skin rash (urticaria), lips, tongue, throat and mouth swelling, difficulty breathing,
nausea, diarrhea, cramping
• Common food allergens:

Milk Chicken
Eggs Soy
Wheat protein The fish
Peanut crustaceans
Sesame
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2. Ciguatoksins

• It is caused by eating some tropical fish contaminated with toxin.

• the result is intoxication.
• The toxin is found in algae and the fish consuming them are contaminated.
• The toxin accumulates in the muscle tissue of the fish.
• Dangerous fish; Chickpeas (pike), bonito, mackerel, snapper (coral)
• Symptoms: Nausea, vomiting, diarrhea, dizziness, shortness of breath
• Common foods: Acorn, mackerel, snapper (coral)
• Prevention: The toxin cannot be eliminated by cooking. Sea fish should be
purchased from trusted suppliers.
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3. Scombrotoxin

• “It is also known as "Histamine" or "Scombroid" poisoning.

• Chemical compound formed by some bacteria in fish, histamine
• With the increase in the amount and consumption of these fish, poisoning occurs.
• It is formed by microbial reduction of histidine, which is one of the free amino acids found in high
amounts in black meat fish.
• The incubation period ranges from 15 minutes to 3 hours and symptoms last 8 hours.
• The appearance and taste of toxic fish are acceptable, although they are toxic.
• Keeping fish at room temperature increases the formation of histamine.
• Symptoms: Dizziness, flushing, facial itching, shortness of breath, bitter taste in mouth
Common foods: Black-meat fish belonging to the Scombroidae (mackerel) family are
the main causes of histamine poisoning. Black meat fish: Tuna, anchovy, bluefish,
mackerel, sardine
Prevention:
Fish should be purchased from a trusted fisherman.
Fish should be fresh and stored at 0-4 0C temperatures until consumption.
Thawed and re-frozen fish should never be consumed.
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4. Tetrodotoxin

It is a powerful neurotoxin with no antidote.

It is caused by the consumption of some poisonous fish;
Blowfish, puffer, sunfish, and cootira
Tetrodotoxin binds to voltage-sensitive sodium channels in the nerve cell
membrane and prevents communication.
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5. Shellfish toxins

• “They are toxins produced by algae called "dinoflagellates".

• These algae consuming mussels, clams, scallops and
• It accumulates in the internal organs of oysters and causes poisoning in people who
consume them.
• Common foods: Mussels, scallops, oysters
• Precaution: Buying shellfish from trusted fishermen
 These toxins, which are transmitted to humans through fisheries, show
different types of poisoning:
• Paralytic Shellfish Poison "(PSP),
• DSP (Diarrhetic Shellfish Poison) that causes diarrhea,
• ASP (Amnesic Shellfish Poison), which causes memory loss,
• NSP (Neurotoxic Shellfish Poison) affecting the nervous system are the most important.
• The cause of poisoning in PSP cases is a compound called saxitoxin.
• The toxin often isolated from DSP cases is "ocadaic acid", a group of C38 fatty acid derivative.
• The active ingredient in ASP cases is "domaic acid".
• NSP type poisoning is caused by "brevetoxin".
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6. Mycotoxins

Fungi family includes molds, yeasts, and fungi, and some of them cause food poisoning.
Molds and yeasts more severe than bacteria
they are durable.
The toxins produced by some molds are called "mycotoxins".
Mycotoxins; Some molds, especially Aspergillus, Penicillium, Fusarium, Alternaria, under certain
humidity and temperature conditions, they are fungal metabolites.
Many mycotoxins have been reported as cancer causes.

Common foods: Corn, corn products, dried figs, peanuts, hazelnuts, walnuts and milk.
Buying products from a reliable supplier
Grain and nuts should be stored in a dry environment and moist areas should not be allowed.
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The most common mycotoxins:

Aflatoksin Okratoksin Trikotesen Fumosin

Zearalenon Patulin

• Mycotoxin formation in some agricultural products while still in the field without any visible
damage to the plant and sometimes it can affect the whole plant in the form of systemic
infection as in peanuts.
• Mycotoxins can occur directly in food and feed as a result of mold contamination and
development, as well as in meat, milk and eggs of animals fed with feed containing
mycotoxins.
• The number of defined mycotoxins is over 300.
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Microbial destruction

• Heat application
• Chemicals
• Radiation
• Electronic pasteurization
• Accent light pulse
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Control of microbial growth

• Cooling / freezing
• Chemicals
• Fermentation
• Drying
• Bioprotection
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Determination of microbial load

• Total aerobic bacteria count

• Most likely number
• Turbidity
• Bioluminescence technique
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