Foodborne Illnesses

What are foodborne illnesses?

Foodborne illnesses are caused by the consumption of contaminated foods or beverages. Such contamination usually arises from improper handling, preparation, or food storage. Therefore, good hygiene practices should be practiced before, during, and after food preparation can reduce the chances of contracting an illness.
There are many kinds of foodborne illnesses which are usually caused by different bacteria or other pathogens on food. They can affect a person by displaying many flu-like symptoms such as nausea, vomiting, diarrhoea or fever. Pathogens refers to bacteria that cause disease or an illness. When certain pathogens enter food, they can cause serious foodborne illnesses, which may be fatal.

What are some common foodborne illnesses found in Meat and Poultry
Source obtained from: http://www.fsis.usda.gov/OA/haccp/higuide.PDF

Campylobacter

Disease and symptoms:

• Causes diarrhea 2-7 days after eating contaminated food
• May cause nerve damage 1-6 weeks after infection.

Source:

• Fecal contamination of raw poultry and meat.

Transmission:

• Cross contamination from raw meat
• Poultry drippings
• Consumption of undercooked food.

Characteristics of Campylobacter:

• Sensitive to heat and drying.
• Grows in reduced oxygen environments.
• Grows at human body temperature.
• Does not grow in acid food.
• Survives but does not grow during refrigeration and freezing.

Clostridium botulinum

Disease and symptoms:

• Blurred or double vision,
• Dry mouth, difficulty swallowing,
• Paralysis of respiratory muscles.
• Vomiting and diarrhea may be present.

Source:

• Soil and the intestinal tract of animals.

Transmission:

• Consumption of toxin that has been formed in food by Clostridium botulinum.

Characteristics of Clostridium botulinum:

• Toxin is destroyed by high heat
• Bacteria can grow in most low-acid foods under low oxygen conditions.
• Bacteria grow best without oxygen.
• High acid (pH 4.6) prevents the occurrence of toxin production.

Clostridium perfringens

Disease and symptoms:

• Diarrhoea 6-24 hours after eating contaminated food.
• Abdominal pain 6-24 hours after eating contaminated food.

Source:

• Intestinal tract of healthy persons and animals.

Transmission:

• Usually exists in inadequately heated or reheated meats.

Characteristics of Clostridium perfringens:

• Has a heat resistant form known as a spore.
• Spores survive normal cooking procedures, including boiling.
• Grows well without oxygen.
• Bacteria grow best at 110-120°F.
• Slow cooling and non-refrigerated storage of cooked meat and poultry permit growth of bacteria to high numbers.

Escherichia coli

Disease and symptoms:

• Causes diarrhoea, which may be bloody
• Occasional fever.
• May result in kidney failure and death, especially in children.

Source:

• Fecal contamination of beef.

Transmission:

• Consumption of raw or undercooked hamburger, contaminated produce, such as sprouts, unpasteurized milk, and juices.

Characteristics:

• Killed by mild heat.
• Grows with or without air. Optimum temperature for growth is human body temperature.
• Grows in moist, low-acid foods.

Salmonella

Disease and symptoms:

• Causes acute diarrhoea
• Vomiting and abdominal pain
• Fever.
• Occasionally, may cause blood stream infections
• Death.

Source:

• Fecal contamination of meat and poultry.

Transmission:

• Primarily from consumption of raw or undercooked eggs, milk, meat and poultry.

Characteristics:

• Killed by mild heat.
• Grows with or without air. Grows best at human body temperature, which is around 37oC.
• Grows very poorly at refrigeration temperatures and does not grow above 130°F.
• Does not grow well or at all in acidic foods.
• Survives well in frozen or dry foods. Bacteria in dry foods are more resistant to heat.

Staphylococcus aureus

Disease and symptoms:

• Vomiting and nausea
• Abdominal cramps
• Diarrhoea

Source:

• May be present on raw meat and poultry but contamination of food is primarily from humans.

Transmission:

• Bacteria multiply in food products to high levels and produce a heat stable toxin.

Characteristics:

• Bacteria killed by mild heat, however
• Toxins are very heat stable, and will withstand thermal processing for prolonged periods.
• Bacteria grow with or without air at body temperatures.
• Toxin not usually produced in acid food.
• Bacteria resistant to high salt (up to 15%).

Listeria monocytogenes

Disease and symptoms:

• Meningitis, which is sudden fever, intense headache, nausea, vomiting and coma).
• Flu-like illness
• Diarrhoea.

Source:

• Post-heat-processing contamination from the plant environment including plant personnel, equipment, floors, walls, drains, condensation from coolers, etc.

Transmission:

• Consumption of contaminated processed ready-to-eat meats.
• Vegetables
• Unpasteurized dairy products.

Characteristics:

• Killed by pasteurization temperatures.
• Grows with or without air (prefers reduced oxygen conditions)
• Able to grow at refrigeration temperatures and high salt concentration.
• Withstands repeated freezing and thawing.
• Survives for prolonged periods in dry conditions.