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Food poisoning
There are thousands of cases of food poisoning each year,
many of which are not reported or recorded in official
statistics.

Food poisoning may result from poor domestic food
preparation, or poor food processing in industry.

This may result in loss of business and peoples jobs if it is a
serious outbreak.
Food poisoning
Micro-organisms occur naturally in the environment, on
cereals, vegetables, fruit, animals, people, water, soil and in the
air.

Most bacteria are harmless but a small number can cause
illness.

Food which is contaminated with food poisoning micro-
organisms can look, taste and smell normal.

High risk foods
Some foods are high-risk, as they provide the ideal conditions
needed for micro-organisms to grow.
These include:
meat and meat products;
milk and dairy products;
fruit.
If these foods become contaminated with food-poisoning
micro-organisms and conditions allow them to multiply, the
risk of food-poisoning increases.
Symptoms of food poisoning
Food poisoning can be mild or severe.

The symptoms will be different depending on what type of
bacteria is responsible.

Common symptoms include:
severe vomiting;
diarrhoea;
exhaustion;
headache;
fever;
abdominal pain;
tiredness.
Antimicrobial substances
coumarins fruits and vegetables
lysozyme cows milk and eggs
aldehydic and phenolic compounds herbs and spices
allicin garlic
polyphenols green and black teas
Physical structure
grinding and mixing increase surface area and
distribute microbes
promotes microbial growth
outer skin of vegetables and fruits slows microbial
growth

General Principles
Minimize contamination by:
Good management processes
Acceptable sanitary practices
Rapid movement of food through processing
plant
Well-tested preservation procedures

Spoilage
Meat
Cutting board contamination
Conveyor belts
Temperature
Failure to distribute quickly
Fecal bacteria from intestines
Fish
Polluted waters
Transportation boxes
Spoilage
Poultry and Eggs
Human contact
Penetration by bacteria
Milk and Dairy Products
Lactobacillus and Streptococcus species that survive
pasturization (sour milk)
Breads
Spores and fungi that survive baking
Grains
Fungi produce toxins
Food-Borne Intoxications
ingestion of toxins in foods in which microbes have
grown
include staphylococcal food poisoning, botulism,
Clostridium perfringens food poisoning, and Bacillus
cereus food poisoning
Controlling Food Spoilage
Pasteurization
kills pathogens and substantially reduces number of
spoilage organisms
different pasteurization procedures heat for different
lengths of time
shorter heating times result in improved flavor
Canning
food heated in
special containers
(retorts) to 115 C
for 25 to 100
minutes
kills spoilage
microbes, but not
necessarily all
microbes in food
Detection of Food-Borne
Pathogens
must be rapid and sensitive
methods include:
culture techniques may be too slow
immunological techniques - very sensitive
molecular techniques
probes used to detect specific DNA or RNA
sensitive and specific
Epidemiology
Foodborne diseases each year in US
Affects 1 in 4 Americans
76 million illnesses
325,000 hospitalizations
5,000 deaths
1,500 of those deaths caused by Salmonella, Listeria, and
Toxoplasma
Center for Food Security and Public Health Iowa
State University 2004
Epidemiology
Many unrecognized or unreported
Mild disease undetected
Same pathogens in water and person to person
Emerging pathogens unidentifiable
Greatest risk
Elderly
Children
Immunocompromised
Center for Food Security and Public Health Iowa
State University 2004
Estimated Cost
Economic Research Service - USDA
Cost of top 5 foodborne pathogens
$6.9 billion annually
Medical cost
Productivity losses (missed work)
Value estimate of premature death
Center for Food Security and Public Health Iowa
State University 2004
Transmission
Oral route
Contamination varies
Organism, reservoir, handling/processing, cross-
contamination
Human reservoir
Norwalk-like virus, Campylobacter, Shigella
Animal reservoir
Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and
Toxoplasma
Center for Food Security and Public Health Iowa
State University 2004
Transmission
Contamination can occur at several points along the
food chain
On the farm or in the field
At the slaughter plant
During processing
At the point of sale
In the home
Center for Food Security and Public Health Iowa
State University 2004
Important Organisms
Norwalk-like viruses
Campylobacter
Salmonella
E. coli O157:H7
Clostridium botulinum
Shigella spp
Toxoplasma
Emerging organisms
Center for Food Security and Public Health Iowa
State University 2004
Center for Food Security and Public Health Iowa
State University 2004
Norwalk-like Viruses
Small infectious dose
Signs
12-48 hours post-exposure
Nausea, vomiting, diarrhea, abdominal cramps
Headache, low-grade fever
Duration: 2 days
Food handlers should not return to work for 3 days
after symptoms subside
Center for Food Security and Public Health Iowa
State University 2004
Campylobacter jejuni
Leading cause of bacterial diarrhea
2.4 million people each year
Children under 5 years old
Young adults (ages 15-29)
Very few deaths
Can lead to Guillain-Barr Syndrome
Leading cause of acute paralysis
Develops 2-4 weeks after Campylobacter infection (after
diarrheal signs disappear)
Center for Food Security and Public Health Iowa
State University 2004
Campylobacteriosis
Sources
Raw or undercooked poultry
Non-chlorinated water
Raw milk
Infected animal or human feces
Poultry, cattle, puppies, kittens, pet birds
Clinical signs
Diarrhea, abdominal cramps,
fever, nausea
Duration: 2-5 days
Center for Food Security and Public Health Iowa
State University 2004
Salmonellosis
Gram negative bacteria
Many serotypes can cause disease
S. enteritidis and typhimurium
41% of all human cases
Most common species in U.S.
1.4 million cases annually
580 deaths
Center for Food Security and Public Health Iowa
State University 2004
Salmonellosis
Sources
Raw poultry and eggs
Raw milk
Raw beef
Unwashed fruit, alfalfa sprouts
Reptile pets: Snakes, turtles, lizards
Signs
Onset: 12-72 hours
Diarrhea, fever, cramps
Duration: 4-7 days
Center for Food Security and Public Health Iowa
State University 2004
E. coli O157:H7
Enterohemorrhagic Escherichia coli
(EHEC)
Surface proteins; toxin
Sources
Undercooked or raw hamburger; salami
Alfalfa sprouts; lettuce
Unpasteurized milk, apple juice or cider
Well water
Animals: Cattle, other mammals
Center for Food Security and Public Health Iowa
State University 2004
E. coli O157:H7
Signs
Watery or bloody diarrhea, nausea, cramps
Onset: 2-5 days
Duration: 5-10 days
Sequela
Hemolytic Uremic Syndrome (HUS)
Acute kidney failure in children
Life threatening
Center for Food Security and Public Health Iowa
State University 2004
Botulism
Clostridium botulinum
Neurotoxin leads to flaccid paralysis
Infants at greatest risk
Annually: 10-30 outbreaks; ~110 cases
Sources: Home-canned
foods, honey
Signs
Double vision, drooping eyelids, difficulty speaking and
swallowing
Onset: 18-36 hours
Center for Food Security and Public Health Iowa
State University 2004
Shigellosis
Bacillary dysentery
Most cases Shigella sonnei
90,000 cases every year in U.S.
Sources:
Human fecal contamination of food, beverages,
vegetables, water
Signs:
Watery or bloody diarrhea, nausea, vomiting, cramps,
fever
Onset: 2 days
Duration: 5-7 days
Center for Food Security and Public Health Iowa
State University 2004
Toxoplasmosis
Toxoplasma gondii- intracellular protozoan
112,500 cases annually
Pregnant women/immunocompromised at greatest risk
Sources
Infected cats, soil, undercooked meat
Signs
Fever, headache, swollen lymph nodes
Center for Food Security and Public Health Iowa
State University 2004
Bacteria - Clostridium perfringens
High risk foods
Raw meat, cooked meat dishes and poultry.

Signs and symptoms
Onset 8 22 hours. Abdominal pain, diarrhoea and
nausea. This usually lasts 12 48 hours.

Bacteria - Bacillus cereus
High risk foods
Rice, meat, seafood, salads, potatoes, and noodles.

Signs and symptoms
Ranges nausea and vomiting and abdominal cramps and
has an incubation period of 1 to 6 hours .
This usually lasts less than 24 hours after onset.
Bacteria - Listeria Monocytogenes
High risk foods
Unpasteurised milk and dairy products, cook-chill foods,
pate, meat, poultry and salad vegetables.

Signs and symptoms
Ranges from mild, flu-like illness to meningitis,
septicaemia, pneumonia. During pregnancy may lead to
miscarriage or birth of an infected baby.

Center for Food Security and Public Health Iowa
State University 2004
HEAVY METALS
The term heavy metal refers to any metallic chemical
element that has a relatively high density and is toxic
or poisonous at low concentrations.

HEAVY METALS
are natural components of the Earth's crust
they cannot be degraded or destroyed
to a small extent they enter our bodies via food, drinking
water and air
as trace elements, some heavy metals (e.g. copper,
selenium, zinc) are essential to maintain the metabolism of
the human body
however, at higher concentrations they can lead to
poisoning
heavy metal poisoning could result, for instance, from
drinking-water contamination (e.g. lead pipes), high
ambient air concentrations near emission sources, or intake
via the food chain
THE BIGGEST DISASTERS WITH A SPECIAL
APPEARANCE OF HEAVY METALS
1932-1952 Minamata
Sewage containing mercury is released by Chisso's
chemicals works into Minimata Bay in Japan. The
mercury accumulates in sea creatures, leading
eventually to mercury poisoning in the population.
In 1952, the first incidents of mercury poisoning
appear in the population of MinimataBay in Japan,
caused by consumption of fish polluted with
mercury, bringing nearly 1000 fatalities. Since
then, Japan has had the strictest environmental
laws in the industrialised world.

Environmental effects of mercury
Fish are organisms that absorb great amounts of
methyl mercury from surface waters every day
(mercury can accumulate in fish and in the food
chains)
The effects that mercury has on animals are:
kidneys damage, stomach disruption, damage to
intestines, reproductive failure and DNA alteration

Cadmium Cd
HEALTH EFFECTS
Human uptake of cadmium takes place mainly
through food
Foodstuffs that are rich in cadmium can greatly
increase the cadmium concentration in human bodies
(liver, mushrooms, shellfish, mussels, cocoa powder
and dried seaweed)
HEALTH EFFECTS
Diarrhoea, stomach pains and severe vomiting
Bone fracture
Reproductive failure and possibly even infertility
Damage to the central nervous system
Damage to the immune system
Psychological disorders
Possibly DNA damage or cancer development

Environmental effects of chromium
Most of the chromium in air will eventually settle
and end up in waters or soils
Chromium in soils strongly attaches to soil
particles and as a result it will not move towards
groundwater
In water chromium will absorb on sediment and
become immobile
Only a small part of the chromium that ends up in
water will eventually dissolve
Environmental effects of chromium
Chromium(III) is an essential element for
organisms that can disrupt the sugar metabolism
and cause heart conditions, when the daily dose is
too low
Chromium(VI) is mainly toxic to organisms - it can
alter genetic materials and cause cancer

Lead - Pb
Foods such as fruit, vegetables, meats, grains,
seafood, soft drinks and wine may contain
significant amounts of lead
Cigarette smoke also contains small amounts of
lead

Health effects of lead
Disruption of the biosynthesis of haemoglobin
and anemia
A rise in blood pressure
Kidney damage
Miscarriages
Disruption of nervous systems
Brain damage
Declined fertility of men through sperm damage
Diminished learning abilities of children
Behavioural disruptions of children, such as
aggression, impulsive behaviour and hyperactivity
Health effects of lead
Lead can enter a foetus through the placenta of the
mother
Because of this it can cause serious damage to the
nervous system and the brains of unborn children

That is why women in pregnancy can not work with
lead.
Environmental effects of lead
Lead accumulates in the bodies of water organisms
and soil organisms

Health effects on shellfish can take place even when
only very small concentrations of lead are present

Body functions of phytoplankton can be disturbed
when lead interferes. Phytoplankton is an
important source of oxygen production in seas and
many larger sea-animals eat it

That is why we now begin to wonder whether lead
pollution can influence global balances