Food borne animal

parasites, viruses and

food borne biohazards
Dept. of Food Science &
Technology
Wayamba University of Sri Lanka
108072
108075
108078
108079

Content
Parasites
Protozoan Parasites
Parasitic Worms

Food Born Viruses

Hepatitis A
Rotavirus
Norwalk Virus

Food borne Biohazards

Botulism toxin
Afalatoxin
Ochratoxin


Biohazard
s (toxins)

Parasites

Food borne illnesses

Viruse
s

Bacteri
a
Chemicals

Parasites

Parasites..??
Organisms that obtain their food from other
living creatures
Smaller than their food source and this
distinguishes them from predators which
also eat other living things
Common food borne animal parasites worms and protozoa
Worms include tapeworms (cestodes),
flukes (trematodes) and roundworms
(nematodes)

1. Protozoan Parasites
One-celled organisms but are larger and
more complex than bacteria
Generally not susceptible to antibiotics
that kill bacteria but there are effective
drugs to treat some (not all) parasitic
infections
Most common types;
Toxoplasma
Cryptosporidium
Entamoeba
Giardia

Toxoplasma
Toxoplasma gondii
Obligate, intracellular, parasitic protozoan that
causes toxoplasmosis
Infection in humans and other warm-blooded
animals can occur
by consuming raw or undercooked meat containingT.
gondiitissue cysts
by ingesting water, soil, vegetables, or anything
contaminated withoocysts shed in thefeces of an
infected animal
from a blood transfusionororgan transplant
transplacental transmission from mother to fetus,
particularly whenT. gondiiis contracted duringpregnancy

Sexually reproduce only within the intestines

of members of the cat family (felids)

Toxoplasma

Risk factors of toxoplasmosis and

preventive methods
Diminished vision or blindness after birth of
child, more severe effects include
hydrocephalus, convulsions, and calcium
deposits in the brain
Responsible for the deaths of AIDS patients
and causes encephalitis in many
immunosuppressed
Pregnant women and immunocompromised
patients should avoid the following:
Raw or undercooked meat or eggs
Unpasteurized milk, particularly goat's milk

Cryptosporidium
Mainly Cryptosporidium parvum
Cause cryptosporidiosis, aparasitic
disease of themammalian intestine tract
Primary symptoms - acute, watery, and
non-bloodydiarrhoea
Other symptoms -anorexia, nausea/
vomiting and abdominal pain
The diagnosis ofC. parvumconsists of
serological tests and microscopic
evaluation of oocysts in stools using
Kinyounacid-fast staining

 The following groups have an elevated risk

of being exposed to Cryptosporidium:
People who swim regularly in pools with
insufficient sanitation
Parents of infected children
People who take care of other people with
cryptosporidiosis
People who drink untreated water
People, including swimmers, who swallow
water from contaminated sources
People who handle infected cattle
People who eat contaminated food; meat, fish,
milk, fruits and vegetables

Entamoeba
Entamoeba histolytica
Ananaerobic, cause Amoebiasis
Transmission of the parasite occurs when a
person ingests food/water that has been
contaminated with infected feces
Cysts of the parasite are the viable form
outside the host. They can survive weeks
in water, soils and on foods under moist
conditions.
An active Entamoeba infection will cause
abdominal pain, fever, severe diarrhea,
vomiting

 On occasion, Entamoeba is capable of

traveling to the liver

Giardia
Giardia lamblia
Single celled, flagellated, microscopic
parasite that can live in the intestines of
animals and people
Cause giardiasis
Giardiasis does not spread via the
bloodstream, nor does it spread to other
parts of the
GI tract

How do people get

giardiasis?
Frequently associated with drinking
contaminated water, but some people
might get infected by consuming
uncooked meat also contaminated withG.
lamblia cysts(the infective stage of the
organism)
By putting anything into mouth that has
touched contaminated surfaces or the
stool of a person or animal with giardiasis
Foodborne giardiasis can result from the
use of contaminated water for irrigating or
washing fruits and vegetables

Symptoms of giardiasis
Most common symptoms- Diarrhea,
abdominal cramps, gas, and nausea
Chronic infection might lead to
dehydration and severe weight loss

2. Parasitic Worms
animals that typically have a long cylindrical
tube-like body and nolegs
Various types of worm occupy a small variety
ofparasiticniches, living inside the bodies of
other animals.
There are three types of worms found which
act as parasites.
Nematoda
Trmatoda
Cestoda

Nematoda

Anisakis and Pseudoterranova

(Sealworm,Codworm)
Anisakiasis was first recognized as a
human disease about forty years ago
Found with fish
Chub mackerel and flying squid in Japan
and pickled anchovies, raw sardines, cold
smoked salmon, raw or pickled herring
are some vectors

 Other fish, including whiting, mackerel,

pollack, and flounder,may also contain these
parasites with anisakid larvae
Varies by season and increases with fish size
Water temperatures and seal populations
may also affect the abundance of these
parasites

Whats Happened When

Larvae Are Ingested By
Human
???
Humans are an accidental host and these

larvae cannot mature in the human gut.

Instead the worms burrow into the
intestinal or stomach wall and may wander
to the liver, lungs or other tissues, causing
Gastric disturbances and allergic reactions

larvae found in herrings body

cavity

Ascaris lumbricoides
Ascaris lumbricoides is a common
intestinal roundworm parasite infecting an
estimated one-quarter of the worlds
population
Lack of adequate hygiene could spread
egg of this nematode to people who ingest
contaminated foods and drink water

What Are The Main Causes

of
Ascaris
??
Infected babies become stunts growth and

contributes to diarrheal infections and

early childhood mortality
Infected adults do not exhibit symptoms
these worms irritate the intestinal lining
and interfere absorption of fats and
protein
Ascaris causes more severe infections in
the liver or lungs

Trematoda

Clonorchis/Opisthorchis (Liver flukes)

In eastern and southeastern Asia, several

related parasitic worms of the genera
Clonorchis and Opisthorchis lodge in the liver
of infected humans and other animals causing
blockage and hyperplasia of the bile passages

The way of contamination

occur
Cats and several other animals are vectors
Raw fish can spread this liver flukes
Additionally this will be a issue to some
other countries like USA who are importing
fresh water fishes of Asian countries.

What happened after

infection ??
Light infections cause mild symptoms like
liver dysfunction
Heavier infections result in hepatitis and
digestive disorders.
According to epidemiological reviews there
is significant association between
chronic infection
liver cancer,
cholangiocarcinoma

Cestoda

Taenia spp.
Most familiar worm found in intestine of
human when they re infected
There are number of species which used
several animals as human, dog, even
beares as there hosts

 T. solium, in particular, may be present in

as many as 20% of hogs
Causes debilitating human disease that is
difficult and expensive to treat

How is it infected ??
Via dirty hands
Fecally contaminated vegetables
Contaminated water or foods

Symptoms of infection

Altered appetite
Abdominal pain
Diarrhea
Constipation

Problems related with

infection

Cysticercosis
The most serious consequences occur
when the larvae reach the brain, causing
neurocysticercosis
often triggers
headaches, seizures, and other
neurological symptoms

Food Born
Viruses

Characteristics
Small microorganism
Parasites that replicate/ propagate
themselves within suitable living host
cells
Do not reproduce in food
Spread usually result of poor hygiene
Relatively stable and acid resistant
outside host cells

Major 3 types
Hepatiti
sA

Rotaviru
s
Food
born
viruses

Norwal
k Virus

1. Hepatitis A virus
Infection
Incubation: 10-50 days
Deceases called as Hepatitis A
Infection in humans occur
Eat or drink food or water that has been
contaminated by feces containing the
hepatitis A virus (fruits, vegetables,
shellfish, ice, and water)
Contact with the feces or blood of a person
who currently has the disease

 A person with hepatitis A does not wash his

or her hands properly after going to the
bathroom and touches other objects or food
Participate in sexual practices that involve
oral-anal contact
Virulence Mechanisms:
Ingest virus through food/water/fomite
Possibly infects intestinal cells
Moves to liver
Does not kill liver cells
Immune response - T-cell destruction of
infected cells
Virus excreted in bile, then faces

Hepatitis A cont.

Symptoms: 2 - 6 weeks after being exposed

to the hepatitis A virus
systemic infection characterized by
gastrointestinal manifestations and liver
injury

Sudden fever
Vomiting
Jaundice
abdominal discomfort and bile in urine (Dark
urine)
Fatigue

2. Rotavirus
Infection
Incubation: 1-3 days
Inflammation of the stomach and
intestines
Infection in humans occur
Ingestion of contaminated food or water
Direct contact with contaminated
surfaces and then putting the hands in
the mouth

Virulence Mechanisms:
Infects cells that line the small intestine
cells
Producesenterotoxin
Induces gastroenteritis
Severe diarrhea and sometimes death
through gastroenteritis
Symptoms:
Fever
Stomach cramps
vomiting, and diarrhea
Dehydration

3. Norwalk Virus
Infection
Incubation: 12 to 48 hours
Infection of the stomach and intestines
Transitions:
Ready to eat foods, molluscs and uncooked
eating food or drinking liquids that are
contaminated with norovirus,
Touching surfaces or objects contaminated with
norovirus then putting your fingers in your
mouth, or
Touched infected workers or any other foods
contaminated with vomit or feces from an
infected person

 Symptoms :
Nausea
Vomiting (more often children)
Diarrhea (more often adults)
Anorexia
Low grade fever, aches, chills, malaise

Recovery: 12 to 60 hours usually

Shedding up to 1 week! (feces,
vomit)

Virulence Mechanisms:
Eat or drink food or water that has been
contaminated by feces containing the
hepatitis A virus (fruits, vegetables,
shellfish, ice, and water)
Contact with the feces or blood of a
person who currently has the disease
A person with hepatitis A does not wash his
or her hands properly after going to the
bathroom and touches other objects or
food
Participate in sexual practices that involve
oral-anal contact

Food borne
Biohazards

Biotoxins
Biotoxin is a poisonous substance that is a
specific product of the metabolic activities
of a living organism (Plant, animal,
bacteria, fungus)
Cause food intoxications
Toxicity depends on dose

Food Intoxication
Microbes grow in foods produce toxins
Toxins are ingested with the food and
cause health problems
Most heat treatments are effective to kill
microbes, but toxins remain

Toxin classification
Organism

Toxin

Bacteria

Botulinum toxin,
Staphylococcus toxin

Fungi

Afalatoxin, Mycotoxin,
Ochratoxin, Patulin

Toxic algae

Okadaic acid

Natural toxins

Histamine, Glycoalcoloids

Toxin characteristics

Non replicative (Most are proteinaceous)

Non transmittable (human to human)
Nonvolatile
Colorless
Odorless
Tasteless
Most are stable at standard conditions

1. Botulism toxin
Agent: Chlostridium botulinum
Toxicity: 1ng/kg
500g is enough to kill the human race
Disturb the acetylecholine mechanism at
neuromuscular junctions
Symptoms
Nausea, vomiting, diarrhea, headache,
lethargy, double vision, respiratory
stress, death

Food sources
Improperly canned foods (>pH 4.6)
Smoked salmon, trout
Fermented foods (Saeurkraut, pickled
vegetables)
Foods preserved in oil (Fish)

Saeurkraut

Canned foods

2. Afalatoxin
Agent: Aspergillus flarus
Afalatoxin B1, B2, G1, G2 (B1 is the most
common)
Toxicity: 0.5-10 mg/kg
Liver cancer, chronic hepatitis, jaundice,
cirrhosis (Low levels long time)
Cause acute toxicity, and potentially death
(High exposure)

Food Sources

Peanuts and peanut butter

Tree nuts such as pecans
Corn
Wheat
Oil seeds such as cottonseed

peanut butter

3. Ochratoxin
Agent: Aspergillus ochraceus
Toxicity: No documented acute toxicity in
humans
Tolerable weekly intake 120ng/kg (EFSA)
Has genotoxic and teratogenic effects
Relatively heat stable

Food Sources

Soy beans
Coffee beans
Grapes
Peanuts
Cereals

Coffee beans

Grapes

How to control
Good agricultural practices to avoid insect
damages and mold infection
Good storage practices (Store below 100C,
control moisture, control RH)
Separation of contaminated foods before
processing

How to control
Follow proper food handling and canning
methods
Maintain good hygienic practices
Rules and Regulations

Referenes
http://www.foodsafetywatch.org/categ
ory/factsheets/biotoxins
/