1. Foodborne Illnesses

2. Caused by Bacteria
Bacteria are classified as
“spore forming” and
“non spore forming”
Spore – enables a cell to
survive environmental
stress such as
cooking,Freezing, high
salt condition, drying
and high acid condition.
 Spore forming bacteria
are found in foods that
are grown in soil and
animal products.

3. 1) Botulism *spore forming
Bacteria : Clostridium Botulinum
 Anaerobic bacteria
 Organism produce a neurotoxin, deadly
biological toxin to man

4. Type of illness: Bacterial intoxication
Symptoms : Dizziness , double vision, difficulty in
breathing and swallowing
Onset time :12-36 hrs.
Food Sources : Improperly canned foods, vacuum
packed, Refrigerated foods
Prevention : Discard bulging cans ,
Do not use home canned foods
Do not mix and store oil and garlic
Saute onion as needed
Don’t store left over potatoes in a foil

5. 2. Campylobacteriosis
Bacteria : Campylobacter Jejuni
It requires a very strict amount of air for
growth (microaerophilic)

6. Type of Illness : bacterial infection
Symptoms : watery, bloody diarrhea , fever, nausea,
vomitting,
abdominal pain, headache , muscle pain
Onset time: 7-10 days
Food Sources : Unpasteurized milk, raw poultry, beef
fecal contaminated water
Prevention : Personal hygiene,
• Follow hand washing guidelines
• Avoid cross contamination
• Cook all meat
• Maintain good pest control
• Use pasteurized dairy products
• Use safe water

7. 3. E- Coli Infection
Bacteria : Escherichia coli
 Produce Shiga Toxin , a poisonous substance
 Facultative anaerobic bacteria
Type of Illness : Bacterial Infection
Onset time : 3-8 days
Symptoms : Bloody diarrhea followed by
kidney failure
Hemolytic Uremic Syndrome

8. Food Sources : undercooked ground beef
* Unpasteurized apple juice
* undercooked fruits & vegetables
* Raw milk, dairy products
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all poultry, meat carefully
 Use pasteurized milk and dairy products
 Wash all fresh fruits & vegetables in a clean running
water

9. 4. Listeriosis
Bacteria : Listeria Monocytogenes
 Facultative anaerobic bacteria, ability to survive in high
salt foods, and can grow at refrigerated temperature.
Type of Illness : Bacterial Infection
Onset time : 3- 7 days
Symptoms : headache, stiff neck, confusion,
loss of balance, convulsion,
dangerous for pregnant women
(result to premature delivery, fetal death)

10. Food Sources
• raw milk, meat
 refrigerated ready to eat foods
 processed foods (hotdogs, deli meats, luncheon meats)
 soft cheeses
Prevention
 Good personal hygiene
 Avoid cross contamination
 cook all meat, poultry carefully
 Use pasteurized milk, milk products
 Wash all fruits & vegetables in a clean running water
 Clean & sanitized utensils & equipment

11. 5. Perfringens foodborne illness
Bacteria : Clostridium perfringens
 Microaerophilic bacteria
Type of Illness Bacterial toxin mediated infection
Onset time : ( 8- 22 hrs.)
Symptoms : Severe abdominal cramps
severe diarrhea

12. Food Sources
 cafeteria germs
 spices, gravy
 improperly cooled foods
 foods not cooked to the right temperature
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all meat carefully

13. 6. Salmonellosis
Bacteria : Salmonella bacteria
Facultative anaerobic bacteria
Fecal contamination
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea,
head ache, nausea, fever
vomiting

14. `
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea, head ache, nausea
 fever, vomitting
Food Sources
 contaminated by soil, insects, intestinal waste of animals
 raw meat, fish, eggs,
 raw salad dressing, cake mixes, sliced fruits & vegetables
 dried gelatin, peanut butter
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all meat carefully

15. 7. Shigellosis
Bacteria : Shigella bacteria
 Facultative anaerobic bacteria
 Comes from human intestines, polluted water, spread
by flies and food handlers
Type of Illness : Bacterial infection
Symptoms
Diarrhea,fever,Abdominalcramps,dehydration

16. Food Sources : foods that are prepared by human
contacts
 salads, ready to eat meats
 pasta salads, lettuce
 moist foodsPrevention
 Good personal hygiene
 Avoid cross contamination
 Use clean water
 control flies
 cook foods properly

17. 8. Staphylococcal illness
Bacteria : Staphylococcus aureus
 Facultative anaerobic bacteria. Can grow in
cooked or safe foods that are recontaminated
 Commonly found in human skin, hands, hair,
nose and throat.
 Carrier are healthy and unhealthy people
 Can grow in high salt or high sugar, and lower
water activity

18. Type of Illness : Bacterial intoxication
Symptoms : nausea, vomiting,
 abdominal cramps, headaches
 Food Sources
 Foods that are prepared by human contacts
 Left overs, meat,
 eggs, egg products,
 potato salad, salad dressings

19. Prevention
 Good hygiene
 Avoid cross contamination
 Cover a burn or cut wounds
 wear a disposable gloves when preparing foods
 cook foods thoroughly

20. Illnesses caused by Viruses

21. The viruses foodborne disease differ from bacteria:
2) They can only multiply inside the living host
3) Viruses do not multiply in foods.
4) Viruses are usually transferred from one food to
another.
5) From a food handler to food and water
6) A potentially hazardous food is not needed to
support survival of virus

22. 1) HEPATITIS A
Virus: Hepto Virus or a Hepatitis A virus
• Found in human intestinal and urinary tract
and contaminated water
Symptoms: fever, fatigue, headache, nausea,
loss of appetite, stomach pain, vomiting,
“jaundice”
• Incubation time: 2-10 months after
contaminated food and water is consumed

23. Food sources :
2) Raw and lightly cooked oyster and clams
harvested from polluted water
3) Raw vegetables irrigated and washed in
polluted water
4) Potentially hazardous food handled by a
person infected with hepa A that needed no
further cooking

24. Prevention:
2. Handle foods properly
3. Cook the at recommended temperature
4. Avoid eating raw seafoods
5. Food handlers must practice good personal
hygiene
6. Wash hands and fingernails properly

25. 2. Norwalk Virus
Virus: Norwalk virus
Symptoms: nausea, vomiting, diarrhea,
abdominal pain, headache, low grade fever
Food Sources: contaminated water, shellfish
from contaminated water, contaminated
fruits and vegetables
Prevention : Cook foods to a proper
temperature, practice good personal hygiene,
wash hands and fingernails

26. 3. ROTAVIRUS
• Cause diseases like rota virus gastroenteritis
• It is the leading cause of severe diarrhea among
infants and children.
Symptoms: vomiting, low grade fever,
watery diarrhea
Transmission : person to person spread
through contaminated hands
Prevention : Cook foods properly, practice
good personal hygiene

27. Illnesses caused by a parasites

28. PARASITES
• Parasite is a biological hazard. They need a
living host to survive. Parasites can enter a
food system and can cause foodborne
illnesses

29. 1) ANISAKIS
• Anisakis spp. Are nematodes (roundworm)
Associated with food borne infection from fish.
• Anisakis is about 1- 1 ½ inches long and a
diameter of human hair.
• They are beige, ivory, white, gray, brown or
pink.

30. Symptoms:
• Vomiting, abdominal pain if the worm is
attached to the stomach
• Coughing if the worm is attached to the throat
• Sharp pain, fever if the worm is attached to
the large intestines

31. Food Sources:
2. Raw undercooked seafoods
3. Bottom feeding fish (cod, salmon, herring, flounder)
Human are accidental host upon eating fish infested
with parasite
Prevention: cook seafoods at proper temperature

32. 2. CYCLOSPORIASIS
Parasite : Cyclospora cayetanisis
Symptoms: infections that infect the small
intestines
3. Watery diarrhea
4. Loss of appetite
5. Bloating
6. Stomach cramps
7. Nausea
8. Vomiting
9. Low grade fever

33. Food Sources:
Berries, lettuce, fresh herbs
3. Giardiasis
Parasite: Giardia doudenalis
• A single cell microorganism called
“protozoa”
Smptoms:
• diarrhea, stomach cramps, nausea
Food Sources: undercooked pork

34. 4. Trichonosis
Parasite: Trichiniella spiralis
• This parasite looks like a small, hairy round
worm
Symptoms:
5. nausea, vomiting, abdominal pain
6. Later stage are fever, swelling of tissues
around the eyes, muscle stiffness
7. Death

35. Food Sources:
2. Undercooked pork and sausages
3. Ground meats contaminated through
meat grinders

36. Caused by Fungi
• Molds, yeast and other fungi cause food
spoilage
2) Molds
- individual mold cells are microscopic, they
grew quickly and they become visible
- Molds spoil foods, causing discoloration, and
unpleasant smell

37. • Molds grow in any conditions ( moist, dry,
acidic, salty, sweet, cold, warm)
• Mold produce toxins, some of which relate to
cancer and cause allergies
• Aflatoxin can cause liver disease
• Molds can be used to make cheese such as Brie,
Camembert, Gorgonzola, Bleu cheese
• Although the cells and spores can be killed by
heating to 140°F for 10 minutes, the toxins are
heat stable and are not destroyed

38. 2. Yeast
• Like molds, yeast can cause food spoilage
• Foods such as jellies, honey, syrup, fruit juices
are most likely loved by yeast
• Evidence of bubbles, and alcoholic smell or
taste are the sign where foods have the
presence of yeast
• Discard any foods that has the evidence of
yeast

39. Case Study # 1
A day care center is serving a stir fried rice for
lunch. Prior to preparation , the cook empty
the trash. Then he began cooking the rice.
The rice was cooled at the proper
temperature. The covered rice was then
placed at the table and allowed to cool at the
room temperature at 1:00 PM. The cook
placed it in the refrigerator at 6 pm.
The ff. day, at 9 am , the rice was combined
with other ingredients for stir fried rice.

40. And cooked for 74°C for 15 seconds. The cook covered the rice and left it
on the range she covered it gently and reheat it again. After serving the rice
with in an hour, several children began vomiting and had few diarrhea.
Based on the formation, was the illness cause by what
1) Pathogens? ( 2 pts) - bacteria
2) Based on the following symptoms what is the possible foodborne illness of
the children? ( 2 pts.) - Perfringen
3) Give 3 conditions why the food was contaminated? ( 3 pts. )
- Cross contamination (by hand)
- Time abuse
- Temperature abuse
4) As a future manager, come up 3 plans on how to prevent
foodborne illnesses. ( 3 pts. )

41. 1) Bacteria
2) Time , temperature abuse
3) Not cooked at the proper temperature
and not cooked at the proper time
4) The food was improperly cooled the second
time

42. Case # 2
Mang Erning is a cook of a local restaurant.
With 10 yrs. Of experience in cooking, his restaurant became a
well known to the local municipality. Until a group of people
experienced headache, stiff neck, confusion loss of balance, and
convulsion. They have the food analyzed and they found out that the
food that was contaminated were hotdogs and deli foods. The meat
that they ate was also not been cooked properly.
After that incident Mang Erning’s restaurant was temporarily closed by the
local govenrment
Give the name of the possible illness and the name of the possible
bacteria infected the group of people. (10 pts.)
Listeriosis
Listeria Monocytogenes

43. Plans:
2)Exercise good personal hygiene among
employees
3)Prepare foods and cook it right away
4)Cook foods at the proper temperature