W EEK 6: B URD EN OF I LL N ES S AN D CO ST S AS SO CI AT ED

Infection vs Intoxication

examples

Food Consume living harmful Attachment & -Salmonella enterica

borne microorganism (germs) growth of - Escherichia coli
infection from bacteria, viruses pathogenic - Listeria monocytogenes
or parasites microorganism - Norovirus
- Hepatitis A
- Cryptosporidium parvum

Food Consume pre-formed Disrupt functioning -Clostridium botulinum

borne toxins or poison from of intestinal cells; -Staphylococcus aureus
intoxicati bacteria, molds or may be absorbed in
on chemicals blood stream

Toxin- Consume food w/ live Colonize stomach or

mediated germs intestine, making
infection toxins as they live
and grow
 Source Mechanism for Char. of Disease Char. of Growth Dose Preven.
illness organism
Staphylococ Human (main) Enterotoxin Vomiting, diarrhea, - toxin more 7C to 48C Very Hot foods > 140F
cus aureus skin, infected nausea, abdominal heat heat (Opt: 35C potent
lesions, nose Stim. vagus pain stable than to 40C) Cold foods <40 F
(Gram- nerve Onset: Staph. cells
postive, Diary cows, seafood, (nausea/vomiting 30 min -10 h 4 to 10 pH
cocci) meat prodcuts ) Dur: - Types A, B, (Opt: 6 7)
24-48 h C, E
(heat- Inadequate holding Ctoykines(affect aw = 0.86
stable, temp water content =
preformed diarrhea)
toxin) Food poisoning

Clostridium Soil and water Neurotoxin (block Visual & motor Group I/II Growth of Low temp. &
botulinum ACh release, impairment, toxins: acid thermal
(mold on tomato paralysis, water respiratory failure proteolytic & tolerant processing
(gram- sauce) soluble) Onset: 12-36 hrs non- yeasts may (heat labile)
positive proteolytic raise pH
rod, Canned products Absorbed at Treatment: antisera Oxygen exposure
obligate upper intestines; Group I/II Min. growth
anaerobe) Sauteed onions, spread via Types: Foodborne, spores: pH 4.6-5 Nitrite in curred
fermeted fish, baked bloodstream Infant & Wound highly resist. aw 0.94 meats inhibit
Preformed potatos & chili sauce to heat & -0.97 growth
toxin & mod. resist.
endospores) Vichyssoise Soup to heat cook Radiation-
resistant spores
Clostridium Feces & soil Toxicoinfection Gastroenteritis Vegetative 35C - 40C High Improper cooling
perfringins cafeteria bug not heat pH 6-7 infectiou and holding temp
Meats, gravies (vegetative cells resistant aw 0.93 s dose
(Gram- & sporulation- Gassy diarrhea,
positive, dependent toxin abdominal cramps, Spores- heat
rod, formed) distinct odor resistant
nonmotile)
Onset: 8-16 hr
(heat- Dur: 12-24 hr
reisistant
spores) (3rd most common
cause of foodborne
(anaerobic, disease)
somewhat
aerotoleran
t)

Bacillus Soil, platns, dairy Enterotoxin & Diarrheal & emetic Heat 4C - 50C Infectiou
cereus foods emetic toxin (cause vomiting) resistant pH 4.9-9.3 s dose
spores aw high
(Gram- Japanese restaurant
positive Hydrophobic
rod, & adhere to
aerobic, surface
sporeformer
)
Listeria Pregant women, Enter host cell, Flu-like symptoms DOES NOT 0C - 45C Reguations:
spp. newborns, macrophages, (fever), severe PRODUCE (opt 32 C) Acceptable
immunocompromise blood transports disease (meningitis, SPORES tolerance level
(Gram- d adults (HIV, to organs encephalitis, Survive harsh pH 4.4-9.6 (Europe) -
positives cancer, advanced septicemia), death, conditions (opt near <100CFU/g
rods) age) (symptomatic Crosses brain & stillbirth, abortion (high salt, neutral)
& asymptomatic placental barriers acid, aw > 0.90 Zero tolerance
(Facultative people can shed in Onset:up to 5 wks freezing, (USA)- no
anerobe) feces) lowered aw ) detectable in
Listerosis (rare) read-to-eat foods
Ready to eat foods (pasturized milk & Susceptible
(mexican cheese, smoked fish) to heat
BilMar Foods hot
dogs, Maple Leaf
Foods sliced deli L.monoctoge
meants) nes
(coleslaw)
Pasturized milk,
smoked fish, raw L. innocua
meat, milk, produce, (not typically
ice pathogenic to
humans)
Water, soil, animals,
humans

Food plant: works,

row ingredients,
moist areas,
equipment