Chapter 2 The Microworld
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Chapter 2 The Microworld
2-2
Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses l Hepatitis A l Norovirus gastroenteritis
2-3
Hepatitis A
Illness: Hepatitis A
Virus: Hepatitis A
Commonly Linked Food Most Common Symptoms
Ready-to-eat food Fever (mild)
Shellfish from contaminated water General weakness
Nausea
Abdominal pain
Jaundice (appears later)
2-4
Preventing Hepatitis A
Most Important Prevention Measure l Practice personal hygiene
Other Prevention Measures l Keep employees with jaundice out of the operation l Keep employees diagnosed with hepatitis A out of the
operation l Wash hands l Minimize bare-hand contact with ready-to-eat food l Purchase shellfish from approved, reputable suppliers
2-5
Norovirus Gastroenteritis
Commonly Linked Food Most Common Symptoms
Ready-to-eat food Vomiting
Shellfish from contaminated water Diarrhea
Nausea
Abdominal cramps
Illness: Norovirus gastroenteritis
Bacteria: Norovirus
2-6
Preventing Norovirus Gastroenteritis
Most Important Prevention Measure l Practice personal hygiene
Other Prevention Measures l Keep employees with diarrhea and vomiting out of the
operation l Keep employees diagnosed with Norovirus out of the
operation l Wash hands l Minimize bare-hand contact with ready-to-eat food l Purchase shellfish from approved, reputable suppliers
2-7
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Controlling Time and Temperature l Bacillus cereus gastroenteritis l Listeriosis l Hemorrhagic colitis l Clostridium perfringens gastroenteritis l Botulism
2-8
Listeriosis
Commonly Linked Food Most Common Symptoms
Raw meat Pregnant women: Miscarriage
Ready-to-eat food such as: l Deli-meat
l Hot dogs l Soft cheese
Newborns: l Sepsis
l Pneumonia l Meningitis
Unpasteurized dairy products
Illness: Listeriosis
Bacteria: Listeria monocytogenes
2-9
Preventing Listeriosis
Most Important Prevention Measure l Control time and temperature
Other Prevention Measures l Throw out any product that has passed its use-by or
expiration date l Cook raw meat to minimum internal temperatures l Prevent cross-contamination between raw or
undercooked food and ready-to-eat food l Avoid using unpasteurized dairy products
2-10
Hemorrhagic Colitis
Commonly Linked Food Most Common Symptoms
Ground beef (raw and undercooked) Diarrhea (becomes bloody)
Contaminated produce Abdominal cramps
Kidney failure (in severe cases)
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli including: O157:H7, O26:H11, O111:H8, and O158:NM
2-11
Preventing Hemorrhagic Colitis
Most Important Prevention Measure l Control time and temperature
Other Prevention Measures l Cook food, especially ground beef, to minimum internal
temperatures l Purchase produce from approved, reputable suppliers l Prevent cross-contamination between raw meat and
ready-to-eat food l Keep employees with diarrhea out of the operation l Keep employees diagnosed with hemorrhagic colitis out
of the operation
2-12
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing Cross-Contamination l Salmonellosis
2-13
Salmonellosis
Commonly Linked Food Most Common Symptoms
Poultry and eggs Diarrhea
Dairy products Abdominal cramps
Produce Vomiting
Fever
Illness: Salmonellosis
Bacteria: Salmonella spp.
2-14
Preventing Salmonellosis
Most Important Prevention Measure l Prevent cross-contamination
Other Prevention Measures l Cook poultry and eggs to minimum internal
temperatures l Prevent cross-contamination between poultry and
ready-to-eat food l Keep foodhandlers who have been diagnosed with
salmonellosis out of the operation
2-15
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing Personal Hygiene l Shigellosis l Staphylococcal gastroenteritis
2-16
Shigellosis
Commonly Linked Food Most Common Symptoms
Food easily contaminated by hands, including:
Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
Bloody diarrhea
Food in contact with contaminated water, such as produce Abdominal pain and cramps
Fever (occasionally)
Illness: Shigellosis
Bacteria: Shigella spp.
2-17
Preventing Shigellosis
Most Important Prevention Measure l Practice personal hygiene
Other Prevention Measures l Keep foodhandlers with diarrhea out of the operation l Keep foodhandlers diagnosed with shigellosis out of
the operation l Wash hands l Control flies inside and outside the operation
2-18
Staphylococcal Gastroenteritis
Commonly Linked Food Most Common Symptoms
Food requiring handling during preparation, including: Salads containing TCS food (i.e., egg, tuna, chicken, macaroni)
Nausea
Deli meat Vomiting and retching
Abdominal cramps
Illness: Staphylococcal gastroenteritis
Bacteria: Staphylococcus aureus
2-19
Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure l Practice personal hygiene
Other Prevention Measures l Wash hands, particularly after touching the hair,
face, or body l Cover wounds on hands or arms l Hold, cool, and reheat food correctly
2-20
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Purchasing from Approved, Reputable Suppliers l Vibrio gastroenteritis l Vibrio vulnificus primary septicemia
2-21
Vibrio vulnificus primary septicemia/gastroenteritis
Commonly Linked Food Most Common Symptoms
Oysters from contaminated water Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
Illness: Vibrio vulnificus primary septicimia Vibrio gastroenteritis
Bacteria: Vibrio vulnificus
2-22
Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites l Anisakiasis l Cryptosporidiosis l Giardiasis
2-23
Anisakiasis
Commonly Linked Food Most Common Symptoms
Raw and undercooked fish, including:
Tingling in throat l Herring l Cod
l Halibut l Mackerel
l Pacific salmon
Coughing up worms
Illness: Anisakiasis
Parasite: Anisakis simplex
2-24
Preventing Anisakiasis
Most Important Prevention Measure l Purchase from approved, reputable suppliers
Other Prevention Measures l Cook fish to minimum internal temperatures l If serving raw or undercooked fish, purchase sushi-
grade fish that has been frozen to the right time-temperature requirements
2-25
Cryptosporidiosis
Commonly Linked Food Most Common Symptoms
Contaminated water Watery diarrhea
Produce Abdominal cramps
Nausea
Weight loss
Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
2-26
Preventing Cryptosporidiosis
Most Important Prevention Measure l Purchase from approved, reputable suppliers
Other Prevention Measures l Use properly treated water l Keep foodhandlers with diarrhea out of the operation l Wash hands
2-27
Giardiasis
Commonly Linked Food Most Common Symptoms
Improperly treated water Initially
Produce l Fever
Later l Diarrhea l Abdominal cramps l Nausea
Illness: Giardiasis
Parasite: Giardia duodenalis (G.lamblia or G.
Intestinalsis)
2-28
Preventing Giardiasis
Most Important Prevention Measure l Purchase from approved, reputable suppliers
Other Prevention Measures l Use properly treated water l Keep foodhandlers with diarrhea out of the operation l Wash hands
2-29
Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses l Scombroid poisoning l Ciguatera fish poisoning
2-30
Scombroid Poisoning
Illness: Scombroid poisoning Toxin: Histamine
Commonly Linked Food Most Common Symptoms
Tuna Initially
Bonito l Burning/tingling in mouth or throat
Mackerel l Reddening of the face and neck
Mahi mahi l Sweating l Headache
Possibly later l Diarrhea l Vomiting
2-31
Preventing Scombroid Poisoning
Most Important Prevention Measure l Purchase from approved, reputable suppliers
Other Prevention Measures l Prevent time-temperature abuse during storage and
preparation
2-32
Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Commonly Linked Food Most Common Symptoms
Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:
Reversal of hot and cold sensations
l Barracuda l Grouper Tingling in fingers, lips, or toes
l Jacks l Snapper Joint and muscle pain
Nausea
Vomiting
2-33
Preventing Ciguatera Fish Poisoning
Most Important Prevention Measure l Purchase predatory tropical reef fish from
approved, reputable suppliers
2-34
Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses l Paralytic shellfish poisoning (PSP) l Neurotoxic shellfish poisoning (NSP) l Amnesic shellfish poisoning (ASP)
2-35
Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin
Commonly Linked Food Most Common Symptoms
Shellfish found in colder waters such as those of the Pacific and New England coasts:
Numbness
l Clams l Mussels Tingling in mouth, face, arms, and legs
l Oysters l Scallops Dizziness
Nausea
Vomiting
Diarrhea
2-36
Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure l Purchase shellfish from approved, reputable suppliers
2-37
Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin
Commonly Linked Food Most Common Symptoms Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:
Tingling and numbness of the lips, tongue, and throat
l Clams Dizziness
l Mussels Reversal of hot and cold sensations
l Oysters Vomiting
Diarrhea
2-38
Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure l Purchase shellfish from approved, reputable suppliers
2-39
Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid
Commonly Linked Food Most Common Symptoms
Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:
Initially l Vomiting l Diarrhea l Abdominal pain
l Clams
l Mussels
l Oysters
l Scallops
Possibly later l Confusion l Memory loss l Disorientation l Seizure l Coma
2-40
Preventing Amnesic Shellfish Poisoning (ASP)
Most Important Prevention Measure l Purchase shellfish from approved, reputable suppliers
2-41
Review
Time for Review
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