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Food Borne diseases

Human diseases that are contracted from food as a result of food pathogens.
Biology of respective org, vehicle foods, symptoms, mode of action of
pathogenesis and prevention will be discussed.

Differentiate between food poisoning and intoxication.

Staphylococcal gastro enteritis

Food intoxication is a type of illness that is caused by toxins. Under favourable conditions, some
bacteria produce chemical compounds known as toxins, which, if ingested, cause food
intoxication. The most commonly reported food intoxication is Staphylococcus. Enterotoxins are
produced, some S. aureus strains also produce coagulase and thermonuclease.

Sources: Nasal carriers and persons whose hands are inflicted with boils and carbuncles who
continue to handle food.

The Organism: Staphylococcus aureus (commonly referred to as "staph") is part of the natural
microflora of humans. The bacteria grow to higher numbers in pimples, sores and when we have a
cold. The bacteria grow best at our body temperature. Staph can multiply rapidly in food held at
room temperature and the toxin can be produced by the microorganism growing in the food. This
toxin is called an enterotoxin because it causes gastroenteritis or inflammation of the lining of the
intestinal tract. Thorough cooking destroys the Staphylococcus aureus bacteria, but the toxin is
very resistant to heat, refrigeration and freezing.

Sources of the organism:

 Humans (skin, infected cuts, pimples, nasal passage, throat)

Associated foods:
 Salads (egg, tuna, chicken, potato, macaroni)
 Bakery products (cream-filled pastries, cream pies, eclairs)
 Ham

Growth conditions:
 Temperature range: 4-46 ° for growth and toxin production
 Optimum Temperature: 37°C
 pH range: 4.8-9.0
 Lowest reported Aw for growth: 0.86
 Salt tolerance: 10-20 %.
 Sugar tolerance: 50-60 %
 Tolerance to nitrites, tellurite, mercuric chloride, neomycin, polymycin.
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The Disease: The Disease: Staphylococcal food intoxication results from consuming food
contaminated with the toxin produced by Staphylococcus aureus.

Symptoms include:
 Severe abdominal cramps
 Diarrhea
 Nausea
 Vomiting
Onset time:
 1-6 hours
Infectious Dose:
 The toxin is produced when the Staphylococcus aureus populations exceed 106 CFU/ gram of food.
Less than 1.0 microgram of the toxin in food will produce staphylococcal intoxication symptoms.
Duration of symptoms:
 1-2 days
Control:
 Proper hand washing techniques when handling food.
 Proper sanitation of food contact surfaces and utensils.
 Refrigerate and hold foods at 4°C or below.
 Chill food to 4ºC within 4 hours.

Clostridium perfringens food poisoning

The Organism: Clostridium perfringens are anaerobic bacteria that can produce spores. The
bacteria can exist as a vegetative cell or in the dormant spore form in food. Thorough cooking
(60ºC) will kill the vegetative cells, but spores may survive. At temperatures between 20ºC and
49o C, the spores can germinate into vegetative cells and produce a toxin, exotoxins. Germination
of the spores and outgrowth into vegetative cells occurs in food inadequately refrigerated. Toxin
production normally occurs in the intestinal tract ie. Enterotoxin.

Sources of the organism:

 Intestinal tracts of animals and humans
 Soil
 Sewage
 Any raw food may contain the spore or bacteria

Associated foods:
 Cooked meat and poultry products
 Roast beef
 Gravy

Growth conditions:
 Temperature range: 15-55ºC
 Optimum Temperature: 37-45ºC
 pH range: 5-9
 Lowest reported Aw for growth: 0.96
 Salt Tolerance: 5%
The Disease: Perfringens food poisoning causes gastroenteritis from consuming the vegetative
cells. A toxin can be produced by the bacteria in the intestinal tract which can also cause a food
borne illness.
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Symptoms include:
 Abdominal cramps
 Diarrhea
 Nausea

Onset time:
 8-24 hours
Infectious Dose:
 Large numbers (>108 cells) of Clostridium perfringens need to be consumed for symptoms of
the illness to develop.
Duration of symptoms:
 24-48 hours
Control:
 Properly cook meat and poultry products.
 Reheat foods to 75ºC for 15 seconds.
 Refrigerate foods at 5ºC or below. Foods must reach 4ºC within 4 hours.
 Proper cooling techniques are necessary to prevent spore germination.

Clostridium botulinum

The Organism: Clostridium botulinum is an anaerobic, sporeforming bacteria that produces a

neurotoxin. The bacteria can exist as a vegetative cell or a spore. The spore is the dormant state
of the bacteria and can exist under conditions where the vegetative cell cannot. When conditions
are right, the spore will grow into the vegetative cell. When the vegetative cells grow to high
numbers, this bacterium produces the toxin. The vegetative cells of Clostridium botulinum are
destroyed by heat but the spore is very resistant to heat. Temperatures well above 100°C are
required to destroy the spore. The bacteria and the spore are inhibited from growing in acid
environments.

Sources of the organism:

 Soil (types A and B toxins)
 Oceans and lakes (type E toxin)
Sources of the spore:
 Vegetables
 Fish
 Meat
 Poultry
Associated foods:
 Home canned low acid foods
 Honey (infant botulism)
 Baked Potatoes
 Fried onions
 Garlic in oil mixtures
Microorganism Characteristics: Gram negative rod-shaped sporeforming anaerobic bacteria
that forms a neurotoxin. Seven toxin types are known and designated A,B,C,D,E,F, and G.
Growth conditions:
 Temperature range: 3-48°C
 Type A and B: 10-50ºC
 Type E: 3-45ºC
 Optimum Temperature for toxin development: 35°C
 pH range: 4.6 - 8.9
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 Lowest reported Aw for growth: 0.95

The Disease: Botulism results from consumption of foods contaminated with the preformed
toxin. Toxin types A, B, and E most often are associated with botulism in humans. Type A and B is
most often associated with soil and Type E is associated with water (seafood).

Infant botulism results from the growth and toxin production of Clostridium botulinum in the
intestinal tract of infants rather than from eating foods containing the preformed toxin.

Symptoms include:
 Double vision
 Droopy eye lids
 Difficulty speaking and swallowing
 Difficulty with breathing
 Paralysis
Onset time:
 12-36 hours
Infective Dose:
 Humans are so susceptible to botulism that if very small amounts of the toxin are consumed,
they will become ill.
Duration of symptoms:
 Can be fatal
Control:
 Proper preservation methods for canning low acid foods (vegetables, meat, poultry).
 Acidification of foods below pH 4.6.
 Reduction of water activity to 0.85 or below.
 Avoid the use of honey with infants.
 Do not temperature abuse vacuum packaged food or MAP (modified atmosphere packaged)
food.

Bacillus cereus

The Organism: Bacillus cereus is a facultative anaerobic spore forming bacteria. It is widespread
in nature and in foods, especially in the spore state.

Sources of the organism:

Soil
Unpasteurized milk
Cereals and starch
Herbs and spices

Associated foods:
Meat pies
Cooked rice and fried rice
Starchy foods (potato, pasta)
Food mixtures (soups, casseroles, sauces)
Puddings

Microorganism Characteristics: Gram positive facultative anaerobic spore forming rod.

Growth conditions:
Temperature range: 10-49°C
Optimum Temperature: 30°C
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pH range: 4.9-9.3
Lowest reported Aw for growth: 0.93

The Disease: The Disease: Bacillus cereus can cause two distinct types of illnesses: 1) a diarrheal
illness with an incubation time of approximately 10 to 16 hours, and 2) an emetic (vomiting)
illness with an incubation time of one to six hours.

Symptoms include:
Abdominal cramps
Diarrhea
Nausea
Vomiting

Onset time:
Type 1: 10-16 hours
Type 2: 1-6 hours

Infective Dose:
Large numbers (more than 105 CFU/gm) of viable Bacillus cereus cells need to be consumed for
symptoms of the illness to develop.

Duration of symptoms:
Usually 1 day

Control:
 Thoroughly cook ground meat products.
 Cool cooked products to 4°C within 4 hours
 Hold hot foods at or above 60°C.

Salmonella and Shigella

Salmonella

The Organism: Many species of Salmonella bacteria exist; several cause foodborne
illness. Salmonella typhimurium has been the species that accounts for most foodborne illnesses
related to this bacterium. Another species, Salmonella enteritidis, has been associated with
foodborne diseases resulting from consumption of contaminated undercooked eggs. Salmonella
heidelberg has caused outbreaks associated with raw produce. Salmonella DT104, a specific
serotype, is resistant to a wide range of antibiotics. The bacteria are easily destroyed with heat.

Sources of the organism:

 Normal microflora of animals and poultry
 Unpasteurized milk
Associated foods:
 Raw meat
 Poultry
 Eggs
 Milk and dairy products
 Fish, shrimp
 Cream-filled desserts and toppings

Growth conditions:
 Temperature range: 6-46oC
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 Optimum Temperature: 37oC

 pH range: 4.1-9.0
 Optimum pH: 6.5 - 7.5
 Lowest reported Aw for growth: 0.93
The Disease: Consumption of live Salmonella bacteria can result in the food borne
infection,Salmonellosis.

Symptoms include:
 Stomach pain
 Diarrhea
 Nausea
 Chills
 Fever
 Headache
Onset time:
 6-48 hours
Infective Dose:
 As few as 15-20 cells; depends on age and health of host, and strain of Salmonella
Duration of symptoms:
 Usually 1-2 days
 Prolonged depending on host factors, ingested dose, strain characteristics
Control:
 Thoroughly cook all poultry, poultry products, eggs, ground meat products and fish.
 Use only pasteurized milk
 Thoroughly wash hands before and handling raw meat, poultry and egg products
 Use clean utensils and surfaces to prepare foods
 Wash utensils, cutting boards and surfaces thoroughly with hot soapy water and rinse before
preparing foods

Shigella

The Organism: Shigella are facultative anaerobic bacteria that produces an endotoxin referred to
as a shiga toxin. The organism is fragile, easily killed by heat during cooking or processing.

Sources of the organism:

 Fecally contaminated water
 Food handler with poor personal hygiene practices

Associated foods:
 Any food contaminated by a food handler with poor hygiene practices
 Contaminated water
 Salads (potato, tuna, shrimp, macaroni, chicken)
 Raw vegetables
 Sandwiches

Microorganism Characteristics: Gram-negative nonsporeforming facultative anaerobic rod-

shaped bacteria which produces an endotoxin
Growth conditions:
 Temperature range: 10-40°C
 Optimum Temperature: 37°C
 pH range: Organisms do not survive below pH 4.5
 Salt tolerance: 5-6%
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The Disease: Shigellosis, also known as bacillary dysentery, is caused by several bacteria of the
genus Shigella. Numerous species of Shigella are associated with food borne illness
outbreaks. Shigella sonnei is the major cause of shigellosis from food. Virulent Shigella organisms
attach to and penetrate the epithelial cells of the intestine. After invasion, they multiply and
spread to the epithelial cells.

Symptoms include:
 Abdominal cramps
 Diarrhea
 Vomiting
 Fever
 Stools may contain mucus or blood

Onset time:
 12-48 hours
Infective Dose:
 Small numbers (10-100 cells) of viable Shigella cells consumed by a susceptible host.

Duration of symptoms:
 4-7 days

Control:
 Proper hand washing after using the bathroom.
 Use properly treated water.
 Cook foods to appropriate temperatures.
 Chill food to 4ºC within 4 hours.