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Technology & Livelihood Food Borne Illnesses Caused by

Education Bacteria
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2021

Safety from Bacilli

According to the US Department of Agriculture (USDA), global food-borne illnesses cost more than US$15.6 billion
each year. The Centers for Disease Control and Prevention (CDC) estimated that 76 million illnesses related to food
contamination have been reported worldwide from 1999 to 2010, including 325,000 hospitalisation cases and 5,000 deaths. CDC
further added that Salmonella, Listeria and Norovirus are among top 5 microbes and pathogens that cause major food-borne
diseases around the world. While the book focuses on the pathogens that could cause illnesses, this will also discuss the
prevention.
This report is divided into two sections: (1) Features of foodborne diseases ; (2) Prevention of foodborne diseases. They
are gonna answer the questions: What are some examples of bacteria that may cause foodborne diseases, the signs and symptoms,
and how to prevent them.
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Table of Contents

Table of Contents 2
Terminologies 3
Introduction 4
Discussion 5
Features of foodborne diseases 5
1.1 Pathogenic Bacteria List 5
1.2 Predominant Clinical Features 6
1.3 Most Common Foodborne Illnesses Caused by Bacteria 8
Salmonella 8
Campylobacteriosis 8
Escherichia 8
Vibrio Cholerae 9
Listeria 9
Prevention of foodborne diseases 10
Conclusion 11
References 12
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Terminologies
● Food borne illness - common, costly, sometimes life threatening—yet largely
preventable—public health problem.
● Pathogens - a bacteria, virus, or other microorganism that can cause diseases.
● Pathogenic bacteria - bacteria which are capable of causing disease when enters
into the body which can spread through water, air, soil and also through physical
contact. Mostly bacteria are harmless and beneficial but some are pathogenic.
● Food safety - refers to handling, preparing, and storing food. In a way best to
reduce the risk of individuals becoming sick from foodborne illnesses.
● Bacteria - single celled microbes. Not all bacteria are harmful.
● Virus - infectious agent of small size and simple composition that can only
multiply in living cells of animals, plants, or bacteria.
● Parasite - an organism that lives on or in a host organism and gets its food from or
at the expense of its host.
● Prion - can affect both humans and animals and is sometimes spread to humans by
infected meat products.
● Foodborne illness - an illness caused by eating foods that have harmful organisms
in them.
● Faecal Contamination - an indicator that a potential health risk exists for
individuals exposed to this water.
● Diarrhoea - defined as the passage of three or more loose or liquid stools per day.
● Arthralgia - pain in a joint.
● Life-threatening - capable of causing death.
● Lymph nodes - a part of the body’s immune system that has a small bean-shaped
structure.
● Malaise - an overall feeling of discomfort, illness, or uneasiness.
● Bilateral Fluid Paralysis - due to the most common cranial nerve disease (Bell’s
palsy).
● Vertigo - a sensation that you, or the environment around you, is moving and
spinning. Sometimes associated with hearing loss and vomiting.
● Bacilli - a disease-causing bacterium.
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Introduction
Food safety is a complex issue that has an impact on all segments of society, from the
general public to government, industry, and academia. There are roughly around 250 different
foodborne illnesses that researchers identified. The majority of these foodborne diseases are
caused by: Bacteria, Viruses, Parasites, Prions, and Chemicals. There are many reasons for
foodborne disease remaining a global public health challenge. As some diseases are controlled,
others emerge as new threats. The proportions of the population who are elderly,
immunosuppressed or otherwise disproportionately susceptible to severe outcomes from
foodborne diseases are growing in many countries. Globalization of the food supply has led to
the rapid and widespread international distribution of foods. Pathogens can be inadvertently
introduced into new geographical areas, such as with the discharge of ballast water contaminated
with Vibrio cholerae in the Americas in 1991. Travellers, refugees and immigrants may be
exposed to unfamiliar foodborne hazards in new environments. Changes in microorganisms lead
to the constant evolution of new pathogens, development of antibiotic resistance, and changes in
virulence of known pathogens. In many countries, as people increasingly consume food prepared
outside the home, growing numbers are potentially exposed to the risks of poor hygiene in
commercial foodservice settings. All of these emerging challenges require that public health
workers continue to adapt to a changing environment with improved methods to combat these
threats.
Too often, outbreaks of foodborne disease go unrecognized or unreported or are not
investigated. Just like the food illness outbreak among Homer hospital employees last August
which is linked to a single food item. Public concern can become an important feature of an
outbreak investigation since they will also help in identifying additional cases.
Acute diarrhoeal illness is very common worldwide and estimated to account for 1.7
billion causes annually, predominantly in developing countries (World Health Organization,
2017). However, symptoms may differ among the different types of foodborne diseases.
Symptoms can sometimes be severe, and some foodborne illnesses can even be life-threatening.
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Discussion
Section 1
Features of foodborne diseases
1.1 Pathogenic Bacteria List
It has to be noted that the following is not the complete list of all the pathogenic bacteria,
and investigators need to be aware of the possibility of other or newly emerging foodborne
hazards.

Aeromonas hydrophila
Bacillus cereus
Brucella spp
Campylobacter spp
Clostridium botulinum
Clostridium perfringens
Escherichia coli spp
enterotoxigenic E. coli (ETEC)
enteropathogenic E. coli (EPEC)
enterohemorrhagic E. coli (EIEC)
enteroinvasive E. coli (EIEC)
Listeria monocytogenes
Mycobacterium bovis
Salmonella typhi and S. paratyphi
Salmonella (non-typhi) spp
Shigella spp
Staphylococcus aureus
Vibrio cholerae O1
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica
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1.2 Predominant Clinical Features

Pathogens are everywhere. They are in people, animals, and the environment. Pathogens
come in a wide variety. The types are fungal, bacterial, viral, and other parasites. All pathogens
can be dangerous, but two of them are more dangerous. These two types that are more dangerous
are fungal and bacterial. While both fungal and bacterial pathogens cause illness, they differ in
the way they are transmitted, the way they are treated, and the diseases they cause.

Associated Approximate time to Predominant Appropriate

Organism onset symptoms Symptoms samples for cases
(food-handlers)

Bacillus cereus 8–16 hour (2–4 hours Vomiting, abdominal Rectal swabs, stool
if emesis cramps, diarrhoea,
predominant) nausea

Aeromonas, 6–96 hours (usually Fever, abdominal Rectal swabs, stool

enteropathogenic E. 1–3 days) cramps, diarrhoea,
coli, Salmonella spp, vomiting, headache.
Shigella

Vibrio Cholerae (O1 6 hours to 5 days Abdominal cramps, Stool

and non-O1), V. diarrhoea, vomiting,
vulnificus, V.fluvialis, fever, malaise,
V.parahaemolyticus nausea,
headache,
dehydration.
Sometime cutaneous
lesions associated
with Vibrio vulnificus

Clostridium 2–36 (mean 6–12) Abdominal cramps, Rectal swabs, stool

perfringens, Bacillus hours diarrhoea,
cereus putrefactive diarrhoea
(Clostridium
perfringens),
sometimes nausea
and vomiting.
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Enterohaemorrhagic 1-10 (median 3-4) Diarrhoea (often Rectal swabs, stool

E. coli (including days bloody), abdominal
E.coli O157) pain, nausea,
vomiting, malaise,
fever (uncommon
with E. coli O157)

Clostridium 2 hours to 6 days, Vertigo, double, or Blood, stool, gastric

botulinum and its usually 12-36 hours blurred vision, loss of washing
neurotoxins light reflex, difficulty
in swallowing,
speaking and
breathing, dry mouth,
weakness, respiratory
paralysis.
Characteristic
syndrome is
descending, bilateral
fluid paralysis,
starting with cranial
nerves and with
preserved sensorium.

Yersinia 3-7 days Fever, diarrhoea, Stool

enterocolitica abdominal pain. Can
mimic acute
appendicitis.

Salmonella typhi 7-28 (mean 14) days Malaise, headache, Rectal swabs, stool
fever, cough, nausea,
vomiting,
constipation,
abdominal pain,
chills, rose spots,
bloody stools.

Listeria Varying periods Fever, chills,

monocytogenes, (depend on specific headache, arthralgia,
Mycobacterium illness) prostration, malaise,
tuberculosis swollen lymph nodes,
and other specific
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symptoms of disease
in question.
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1.3 Most Common Foodborne Illnesses Caused by Bacteria

Salmonella
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Most people with Salmonella infection have diarrhea, fever, and stomach cramps.
Salmonella infection is diagnosed when a laboratory test detects Salmonella bacteria in a
person’s stool (poop), body tissue, or fluids. Most people with diarrhea caused by Salmonella
recover completely, although some people’s bowel habits (frequency and consistency of poop)
may not return to normal for a few months. Salmonella live in the intestines of people and
animals. People can get Salmonella infection from a variety of sources, including (1) Eating
contaminated food or drinking contaminated water; (2) Touching infected animals, their feces, or
their environment.
According to the book “The Global Burden of Nontyphoidal Salmonella Gastroenteritis”,
published in March 2010. They estimated that among 93.8 million cases (5th to 95th percentile,
61.8–131.6 million) of gastroenteritis due to Salmonella species occur globally each year, with
155,000 deaths (5th to 95th percentile, 39,000–303,000 deaths), 80.3 million cases were
foodborne.

Campylobacteriosis
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Campylobacteriosis is an infectious disease caused by the bacteria of the genus

Campylobacter. It is the main cause of food-borne diarrheal infections, and is the most common
bacteria that causes gastroenteritis worldwide. Campylobacter can enter your body through
contaminated water, unpasteurized milk or cheese, and raw or undercooked poultry (and
sometimes other kinds of meats and seafood). If an individual is infected, gastrointestinal
symptoms—nausea, vomiting, diarrhea (sometimes bloody), cramps—as well as a fever typically
appear within 2 to 5 days and may last up to 10 days. In some cases, Campylobacter may spread
to the bloodstream and cause a life-threatening infection. Worldwide, pathogenic Campylobacter
species are responsible for the cause of over 400–500 million infections cases each year.

Escherichia
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Escherichia Coli (E. coli) is a bacterium that is commonly found in the gut of humans.
Some E. coli species do not cause disease. But, there are other types of E. coli that can cause
severe illness. E. coli can enter your body through contaminated food or water, and is often
involved in major foodborne outbreaks around the world. The Centers for Disease Control and
Prevention (CDC) estimate about 265,000 E. coli infections happen a year and about 100 deaths.

Vibrio Cholerae
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Vibrio Cholerae is responsible for causing cholera. Around 3-5 million cases and over
100,000 deaths occur each year around the world.
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The infection is usually mild, but around 5-10% of cholerae cases develop into a severe disease
where water diarrhea, vomiting and leg cramps are present. In these cases the rapid loss of body
fluids results in dehydration and shock. A person can get cholera by drinking water or eating
food contaminated with cholera bacteria. In an epidemic, the source of the contamination is
usually the feces of an infected person that contaminates water or food. The disease can spread
rapidly in areas with inadequate treatment of sewage and drinking water.

Listeria
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The food-borne disease, listeria, is caused by the bacterium Listeria Monocytogenes. This
infection can lead to miscarriages and deaths of newborn babies. Although the number of listeria
cases worldwide is quite low, its severe health risks and consequences makes it one of the most
serious food borne diseases. Listeria can cause two forms of disease in humans: (1) One can
range from mild to intense symptoms of nausea, vomiting, aches, fever, and, sometimes,
diarrhea, and usually resolves itself. (2) Invasive Listeriosis is a more deadly form that occurs
when the infection invades beyond the gut to sites like the blood or brain. This can cause blood
infection, meningitis—infection around the brain—and other potentially fatal problems.
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Section 2
Prevention of foodborne diseases
The third deadliest disease in the world is the Lower Respiratory Infection. Some of the
bacteria which cause infection to the lower respiratory tract are Staphylococcus aureus,
Streptococcus pneumonia, Pseudomonas, Acinetobacter, and Klebsiella. The basic preventive
measure against foodborne bacterial infection is the good handwashing. Here are some other
preventive measures against foodborne diseases.

● Hygienic sewage disposal;

● Treatment of drinking-water.
● Good personal hygiene (hand-washing with soap and water);
● Good hygienic practices during production and processing;
● Abstinence from handling food when ill;
● Thorough cooking of pork products;
● Prevention of cross-contamination (to other foods or preparation surfaces/ disinfection of
food preparation surfaces);
● Particularly vulnerable groups (elderly, those with underlying liver disease) should not
eat raw seafood.
● Thermal processing;
● Thorough washing fruits and vegetables;
● Meat irradiation, freezing, heating, curing;
● Pregnant women, if not immune, should be advised to avoid undercooked meat;
● Prevention of faecal contamination
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Conclusion
Food safety is defined as the assurance that the food will not cause harm to consumers
when it is prepared and/or eaten according to its intended use. Foodborne illnesses are a burden
on public health and contribute significantly to the cost of health care. Each year foodborne
illnesses sicken 600 million individuals (7.69% of the world’s population) and lead to 420,000
(7.5% of the world’s population) deaths. However, foodborne illnesses are a preventable and
underreported public health problem. So it is important for people to understand how their
behavior and activities contribute to the safety of food and how they can decrease the risk of
foodborne illness. From processes on the farm to practices in the kitchen, human activities play
an important role in food safety. We face many challenges in keeping our food safe.
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References
Majowicz, S., Musto, J., Scallan, E., Angulo, F., Kirk, M., O'Brien, S., Jones, T., Fazil, A.,
Hoekstra, R., (2010). Estimated that among 93.8 million cases (5th to 95th percentile,
61.8–131.6 million) of gastroenteritis due to Salmonella species occur globally each year, with
155,000 deaths (5th to 95th percentile, 39,000–303,000 deaths), 80.3 million cases were
foodborne. The Global Burden of Nontyphoidal Salmonella Gastroenteritis, p. 882

Igwaran A., and Okoh A. (2019). Worldwide, pathogenic Campylobacter species are responsible
for the cause of over 400–500 million infections cases each year. Human campylobacteriosis: A
public health concern of global importance.

Food and Drugs Administration (2012). Most Common Foodborne Illnesses and Bad Bug Book.

World Health Organization (2008). Guidelines for Investigation and Control.

https://www.who.int/foodsafety/publications/foodborne_disease/outbreak_guidelines.pdf

Jiang L. (2010). Three essays on food safety and foodborne illness.

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=2782&context=etd

Ragland LAw Firm (2021). Types of Foodborne Illnesses.

https://www.raglandjones.com/types-of-foodborne-illnesses.html

Center for Disease Control and Prevention (2021, August 6). Salmonella.
https://www.cdc.gov/salmonella/

Food Safety (2020). Food Poisoning.

https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses

Pertrangelo, A. (2019). Deadliest Diseases. Healthline.

https://www.healthline.com/health/top-10-deadliest-diseases#copd