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Lecture 13
Lecture 13
EMD 545b
Lecture #13
Food borne Illness
Range 20 - 80 million cases a year (U.S.)
325,00 hospitalizations, 5,000 deaths (U.S.)
10 - 83 billion cost from absence from work or
school, medical costs
Generally fecal-oral transmission
food borne infection - invasion by the organism with
multiplication or toxin production in the host.
food borne intoxication - growth in food source with
toxin production before ingestion
Agents
Clostridium botulinum, C. perfringens
Staphylococci, Salmonella, Shigella
Campylobacter jejuni, E. coli 0157:H7
Vibrio parahaemolyticus
Hepatitis A, Norwalk virus, Rotavirus
Calicivirus, Listeria monocytogenes
Cryptosporidium, Giardia, Bacillus cereus
Toxoplasma gondii, Cyclospora
Food borne Diseases
Infection Intoxication
long incubation period short incubation period
(days) (minutes - hours)
diarrhea, nausea, vomiting, Vomiting, nausea, double
abdominal cramps. Fever vision, weakness, numbness,
often disorientation
Salmonella, C. botulinum
Hepatitis A Staph aureus
Listeria, Giardia certain fish/ shellfish
Vibrio, Campylobacter
Norwalk virus
Outbreaks
2 or more cases associated in time and place
E. coli 0157:H7 (Northwest)
Cryptosporidium (Milwaukee)
Norwalk virus (Cruise ships)
Vibrio cholerae (South America)
Listeria (New York, New Jersey, CT)
Surveillance
Collection and analysis of data of food borne
illness - goal to protect public
Identify irregular patterns
Notify affected entities
Who, when, what, where?
Food items, types of contaminant(s), factors
associated with the illness
Natural Barriers to Infection
Stomach acid pH 2
GI Tract immune system
normal intestinal flora
bile acids and digestive enzymes
Increased Susceptibility
Gastrectomy
acid blockers for ulcers
antacids, excessive consumption of water
buffering capacity of food- milk, fatty foods
antibiotic therapy
very young, old
immunocompromised
stress, poor hygiene, underdeveloped areas
Hazard Analysis of Critical
Control Points (HACCP)
System to monitor food service process
Purchase Serving
Framework of control procedures
Identifies “Critical Control Points” (CCP’s)
Points in process where hazards may be introduced
Reduce risk of food borne illness
Hazard Analysis of Critical
Control Points (HACCP)
Purchasing
Receiving
Storing
Preparing
Cooking
Serving and holding
Cooling
Reheating
Purchasing
Evaluate suppliers
Compliance with federal/state health standards
Check inspection records
Trained employees
Temperature controlled delivery
Safe/sanitary packaging
Pest control
Clean, well lit areas
Storing
Dry storage
Clean/orderly, items 6” off floor
Good ventilation,
Date items
Properly sealed
Training
Food borne infection
Reporting to public health authorities
Carrier state
during incubation, illness or recovery
asymptomatic chronic shedding
Personal hygiene
Serving and Holding
Keep hot food above 140 F
Steam tables, keep food covered
Stir foods to ensure even heating
Keep cold food below 40 F
Refrigeration unit/ice
Check temperature periodically
Sanitize thermometer after each use
Discard food held in danger zone (4 hours)
Never add “fresh” food to food already out for serving
Serving and Holding
Wash hands before serving food
Clean/sanitary long handled ladles and spoons
for serving
Never touch parts of cups/plates that will have
contact w/food
Cover cuts w/ bandages and cover with gloves
Change gloves after contact with contaminated
surface
Serving and holding
Sneeze guards
Avoid cross-contamination
Pre-wrap as much food as possible
Watch customer behavior – remove
contaminated food
Serving
Rigid personal hygiene requirements
handling raw food
touching unclean surfaces or equipment