Food related diseases

OBJECTIVES After studying this chapter, you

should be able to:
 Identify diseases caused by contaminated food,
their signs, and the means by which they are
spread
List signs of food contamination
 State precautions for protecting food from
contamination
Describe allergies and elimination diets and their
uses
The most nutritious food can cause illness if it is
contaminated with pathogens (disease-causing
agents) or certain chemicals. Some of the
pathogens that can cause foodborne illness include
certain bacteria, viruses, molds, worms, and
protozoa.
The chemicals may be a natural component of
specific foods, intentionally added during
production or processing or accidentally added
through carelessness or pollution.
There are always microorganisms in the
environment. Some are useful, such as the bacteria
used to make yogurt and certain cheeses. Others
are pathogens. Pathogens may be in the air, on
equipment, in food, on the skin, or in mucus and
feces. Food is a particularly good breeding place for
them because it provides nutrients, moisture, and
often warmth. Although pathogens can be found in
all food groups, they are most commonly found in
foods from animal sources. Contaminated food
seldom smells, looks, or tastes different from
noncontaminated food.
Food poisoning is a general term for
foodborne illness. When food poisoning develops
as a result of a pathogen’s infecting someone, it is
a foodborne infection.
Bacteria that Couse food poison illness
Campylobacter jejuni, Clostridium botulinum,
Clostridium perfringens, Cyclospora Cayetanensis,
Escherichia coli 0157:H7, Listeria monocytogenes,
Salmonella, Shigella, and Staphylococcus aureus
are examples of bacteria that can cause
foodborne illness.
 Campylobacter jejuni
Campylobacter jejuni is believed to be 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
Clostridium botulinum is found in soil and water, on
plants, and in the intestinal tracts of animals and
fish. The spores of these bacteria can divide and
produce toxin in the absence of oxygen.
 Escherichia coli
Escherichia coli, commonly called E. coli, is a group
of bacteria that can cause illness in humans. E. coli
0157:H7 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.
E. coli are transmitted to humans through
contaminated water, unpasteurized milk or apple
juice, raw or rare ground beef products, unwashed
fruits or vegetables, and directly from person to
person. Plant foods can be contaminated by
fertilization with raw manure or irrigation with
contaminated water. Symptoms include severe
abdominal cramps, diarrhea that may be watery or
bloody, and nausea. Sometimes, however, E. coli
0157:H7 can cause hemorrhagic colitis
(inflammation of the colon). This in turn can result
in hemolytic uremic syndrome (HUS) in children,
which can damage the kidneys.
E. coli can be controlled by careful choice and
cooking of foods. All meats and poultry should be
cooked thoroughly. should be cooked to 160°F and
ground poultry to at least 165°F. Fruits and
vegetables should be carefully washed, and
unpasteurized milk and other dairy products and
vegetable and fruit juices should be avoided. People
with compromised immune systems should be
especially vigilant.
 Salmonellosis
Salmonellosis (commonly called salmonella) is an
infection caused by the Salmonella bacteria. 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. Symptoms generally begin from 6 to 48 hours
after eating. In severe cases, it can result in death. One
species of Salmonella causes typhoid fever. Those who
suffer the most severe cases are typically the very
young, the elderly, and the weak or incapacitated.
 Shigella
Shigella bacteria are 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. They are also found on plants
that were fertilized with untreated animal feces or
given contaminated water. Shigella are destroyed
by heat, but infected cold foods such as tuna,
chicken, or egg salads are common carriers
 To Prevent Food Poisoning
• 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.
 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. Some common allergens are pollen,
dust, animal dander (bits of dried skin), drugs,
cosmetics, and certain foods
 Types of Allergic Reactions
Sometimes allergic reactions are immediate, and
sometimes several hours elapse before signs
occur. 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).
Allergic reactions are uncomfortable and can be
detrimental to health. When breathing difficulties
are severe, they are life-threatening. Allergic
reactions to the same food can differ in two
individuals. For example, the fact that someone
gets hives from eating strawberries does not
mean that an allergic reaction to strawberries will
appear as hives in another member of the same
family. Allergic reactions can even differ from
time to time with the same individual.
 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.
When food allergies are suspected, it is wise for
the patient to keep a food diary for several days
and to record all food and drink ingested as well as
allergic reactions and the time of their onset. Such
records can help pinpoint specific allergens. Some
common food allergens are listed in Table 10-4. It
is common for other foods in the same class as the
allergens to cause allergic reactions as well.
Cooking sometimes alters the foods and can
eliminate allergic reactions in some people.
THANK YOU