Summary Nutritional and Toxicological Diseases Test Questions with Answers

NUTRITIONAL AND TOXICOLOGICAL DISEASES food borne diseases - pathogens may spread: people to people, animal to animal products to people, animal products to people to people - most can be prevented by proper food handling and preperation - HACCP programs - ServSafe extension programs Food contamination sources - animal or infected human: - E. coli - enterotoxigenic, enterohemorrhaghic - non typhoid salmonella - Camplobacter jejuni - Rotavirus - Vibrio cholera food contamination sources - contamination from food handlers - salmonella typhii - Shigella species - Staphylococcus aureus - Streptococcus pyogenes - Hepatitis A Prevelance of foodborne illness in humans - CDC estimates - 48 million get sick - 128,000 are hospitalized - 3000 deaths each year in the US - 31 pathogens known to cause foodborne illness Foodborne pathogens - saprozoonosis -most (58%) illnesses were caused by norovirus, followed by nontypical Slamonella spp. (11%), Clostridium perfingens (10%) and Camplobacter spp. (9%) leading causes of hospitalzations were nontyphoidal Salmonella spp (35%), norovirus (26%), Camplobacter spp.(15%), and Toxoplasma gondii (8%) - leading causes of death were nontyphoidal Salmonella spp. (28%), T. gondii (24%), Listeria monocytogenes (19%) and norovirus (11%) Salmonella spp. - direct, saprozoonosis - large number of serotypes in humans and animal populations - most product an enteritis - may become septicemic and affect other organ systems - usual source of infection for both humans and animals is contaminated food and or water supply Clincal syndromes salmonella spp. - humans - septicemia, acute enteritis - animals - acute septicemia, acute and chronic enteritis, abortions, pulmonary disease - clinically recovered animals may become chronic carriers E. coli - direct, saprozoonosis - normal inhabitant of GIT - strains that produce toxins are pathogenic - E. coli O157:H7 many food sources can be contaminated by exposure to feces containing O157:H7 - greatest potential where large amounts of food products are easily contaminated with a few organisms -infective dose for humans is very low E coli prevention -avoid exposure - humans - avoid cross contamination of uncooked products with cooked products - animals - more difficult to avoid exposure, immunization with autogenous bacterins or core antigen products Listeria - saprozoonosis - Bacterial agent: Listeria monocytogenes, Listeria ivanovii - common soil contamination, facultative anaerobic, intestinal inhabitant - high numbers of organisms in poorly fermented silage - can spread via milk - organism can survive pasteurization - recontamination likely in processed products - recent human outbreaks associated with contaminated lucheon meats and cheeses made from non-pastuerized milk. occasionally outbreaks in non-animal origin foods