Question

Discuss food borne illness and protective measures to prevent foodborne illness. Choose a foodborne outbreak in the media or news in the past two years and discuss how it was handled and how it could have been prevented.

Answer 1

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

Causes

1. Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses. Biological hazards are the biggest threat to food safety. They can be inherent in the product or due to mishandling (e.g., time/temperature abuse).

2. Chemical hazards include natural toxins and chemical contaminants. Some natural toxins are associated with the food itself (i.e., certain mushrooms, PSP in molluscan shellfish), some are made by pathogens in the food when it is time/temperature abused (i.e., histamine development in certain seafood species). Some additives, such as sulfites, can be a hazard to some people. Chemical contamination can occur when products (i.e., cleaners) are not used correctly.

   • Food allergens are a chemical hazard. Some people are sensitive to proteins in foods. Every food is different. Eight major food allergens include milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, tree nuts.

Prevention ;

CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing, using potable/drinking water. Sanitizing involves the use of high heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.

• Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth.
• Alcohol based hand sanitizers are not a replacement for handwashing. They are not effective if the hands are dirty, they are not effective against Norovirus, and they do not eliminate all types of microorganisms.
• Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the next food.
• Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish cloth.
• Or wash in the dishwasher.
• Wash countertops after preparing each food item and before you use it for the next food.
• Use paper towels or clean dish cloths to wipe kitchen surfaces or spills.
• Wash countertops with hot soapy water, rinse with hot water and air dry or dry with a clean paper towel or clean dish cloth.

SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from uncooked food products (e.g. raw meat, fish, and poultry) or unclean people, countertops, and kitchen equipment to ready-to-eat foods (e.g., fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).

• Prevent cross contamination when grocery shopping.
  • Physically separate raw meat, fish and poultry to prevent their juices from dripping onto other foods. This can be done by:
  • Segregating raw meat, fish and poultry on one side of the shopping cart.
  • Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).

COOK food thoroughly and use a thermometer to verify the proper temperature was reached.

To determine that the proper temperature was reached, place a food thermometer in the thickest part of the food and allow the it to equilibrate.

• Make sure it’s not touching bone, fat, or gristle.
• For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.
• For combination dishes, place the thermometer in the center or thickest portion.
• Egg dishes and dishes containing ground meat or poultry should be checked in several places.

CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly.NEWSLETTER

Medical Definition of Foodborne disease

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1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

• E. coli O157:H7 -- E. coli O157:H7 has a reservoir in cattle and other similar animals. Illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. But in 3 to 5% of cases, a life-threatening complication called the hemolytic uremic syndrome(HUS) can occur several weeks after the initial symptoms, resulting in anemia, profuse bleeding, and kidney failure.

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

• E. coli O157:H7 -- E. coli O157:H7 has a reservoir in cattle and other similar animals. Illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. But in 3 to 5% of cases, a life-threatening complication called the hemolytic uremic syndrome(HUS) can occur several weeks after the initial symptoms, resulting in anemia, profuse bleeding, and kidney failure.

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

• E. coli O157:H7 -- E. coli O157:H7 has a reservoir in cattle and other similar animals. Illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. But in 3 to 5% of cases, a life-threatening complication called the hemolytic uremic syndrome(HUS) can occur several weeks after the initial symptoms, resulting in anemia, profuse bleeding, and kidney failure.

• Calcivirus (Norwalk-like virus) -- Calicivirus (Norwalk-like virus) is an extremely common cause of foodborne illness (though it is rarely diagnosed, because the laboratory test is not widely available). It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

• E. coli O157:H7 -- E. coli O157:H7 has a reservoir in cattle and other similar animals. Illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. But in 3 to 5% of cases, a life-threatening complication called the hemolytic uremic syndrome(HUS) can occur several weeks after the initial symptoms, resulting in anemia, profuse bleeding, and kidney failure.

• Calcivirus (Norwalk-like virus) -- Calicivirus (Norwalk-like virus) is an extremely common cause of foodborne illness (though it is rarely diagnosed, because the laboratory test is not widely available). It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs,

NEWSLETTER

Medical Definition of Foodborne disease

• Fat-Fighting Foods
• Food Frauds Slideshow
• Take the Nutrition Quiz

1/3

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care center. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care center.

The most common foodborne infections are caused by three bacteria -- Campylobacter, Salmonella, and E. coli O157:H7 -- and by a group of viruses called calicivirus, better known as Norwalk-like virus:

• Campylobacter -- Campylobacter is the most common bacterial cause of diarrheal illness in the world. The bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating undercooked chicken, or other food that has been contaminated with juices dripping from raw chicken is the most frequent source of this infection. Aside from diarrhea, common symptoms include causes fever, diarrhea, and abdominal cramps.

• Salmonella -- Salmonella is widespread in the intestines of birds, reptiles and mammals. People can acquire the bacteria via a variety of different foods of animal origin. The illness it causes is called salmonellosis and typically includes fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.

• E. coli O157:H7 -- E. coli O157:H7 has a reservoir in cattle and other similar animals. Illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. But in 3 to 5% of cases, a life-threatening complication called the hemolytic uremic syndrome(HUS) can occur several weeks after the initial symptoms, resulting in anemia, profuse bleeding, and kidney failure.

• Calcivirus (Norwalk-like virus) -- Calicivirus (Norwalk-like virus) is an extremely common cause of foodborne illness (though it is rarely diagnosed, because the laboratory test is not widely available). It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them.