Lesson 12-Part 2-1

pdf

School

University of British Columbia *

*We aren’t endorsed by this school

Course

200

Subject

Health Science

Date

Oct 30, 2023

Type

pdf

Pages

32

Uploaded by ecorielchan

Report
Toxicants in Food and Foodborne Disease LESSON 12-PART 2
What are the main causes of foodborne illnesses in the order of importance? From the general public perspective ◦ ……. From the Regulatory Agency perspective ◦ ……..
What are the main causes of foodborne illnesses in the order of importance? From the general public perspective ◦ Food Additives From the Regulatory Agency perspective ◦ Microorganisms
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
E.coli Listeria Shigella Campylobacter Salmonella Microbial contaminant and toxicants
Soft Unripened Cheese in Vegetable Oil recalled Quebec, Nov 18, 2022 - Mounet Group brand Labneh is recalling product because they may permit the growth of Clostridium botulinum Tahini Extra Sesame Seed Paste recalled Ontario, Oct 24, 2022 – Family's Choice Distribution brand recalled from the market place due to Salmonella Sandwiches Quebec and possibly national, Oct 14, 2022 – Certain Circle K / Couche Tard brand recalled from the market place due to possible Listeria monocytogenes contamination. Smoothies recalled Revive Orgnaics Inc. June 18, 2022- is recalling smoothies from the marketplace due to possible norovirus . Cheese recalled Quebec, November 16, 2021 – La Daria brand cheese is recalled due to E. coli. Kimchi recalled National, February 6, 2022, T- Brothers Food & Trading Ltd is recalling the Hankook Original Kimchi brand from the marketplace due to possible E. coli O157:H7 contamination Cheese recalled National, December 2, 2021, Fromage de Bellelay brand Tête de Moine (Firm Ripened Cheese) is recalled due to S. aureus
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Facts on Foodborne illness 48 million US residents get sick, 128,000 hospitalize and 3000 die from foodborne diseases Centers for Disease Control (US) 4 million Canadians suffer every year from foodborne illnesses. Leads to11,600 hospitalization and 238 death Health Canada foodborne illnesses can result in chronic health problems in 2 to 3 per cent of cases Health Canada
Some definitions… Incident Simple occurrence of foodborne illness Outbreak 2 or more people after ingestion of the same food Epidemiological evidence Outbreak of unknown etiology No Epidemiological evidence
Table 12.8 Foodborne disease incidents… Known Etiology (causes) Parasitic ❖ Parasites such as C ryptosporidium (water); Anisakiasis (fish) ❖ Acquired from consumption of infested water/foods Plant ❖ Amanita mushrooms, taro leaves, green potatoes, etc. Animal ❖ Poisonous animals (e.g. Shellfish containing paralytic toxins, puffer fish, etc.) Chemical ❖ cleaning & sanitizing agents, etc Microbiological = Food/Waterborne Diseases (FBD)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Number of foodborne cases in British Columbia (BCCDC) Microorganis m Type Cases 2015 Cases 2016 Cases 2017 Cases 2018 Salmonella Bacteria 1217 1194 1073 979 Shigella Bacteria 181 163 115 122 E. Coli (Shigatoxgenic) Bacteria 109 132 168 193 Vibrio Bacteria 90 36 51 64 Cyclospora Parasite 39 53 57 41 Hepatitis A Virus 26 22 16 25 Listeria Bacteria 14 18 11 9
Why is Foodborne Diseases “ Emerging ” ?
A century ago most of our food came from “ local ” sources . Today • Globalization of food supply – Pathogens introduced to new areas • Travel • Change in lifestyle
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Reasons why only some FBD outbreaks are documented: • Lack of reporting- only 1-4% are reported! • Mistakenly diagnosis ◦ Mild cases of FBD wrongly attributed to “ 24 – hour flu ” , “ virus ” , “ eating too much ” • Physicians fail to report the case to local health units ◦ Not enough evidence/research available
Who is most at risk? The very old The very young Those with weakened immune systems Expectant (pregnant) mothers
• Food intoxication – O’s toxins / toxicants responsible for FBD • produced in foods as by-products of MOs, plants or animals - cause disease upon ingestion • Food infection – multiplication of pathogenic MOs responsible for FBD viable MOs in the food at the time of consumption → growth in the host - causing illness Note: Difference between Intoxication and Infection
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Clostridium botulinum Foods: low acid foods (pH > 4.6) & anaerobic conditions, e.g. potatoes, carrots, mushrooms actively growing cells → botulism neurotoxin Symptoms: double vision, dry mouth, paralysis, respiratory collapse, death – LD for humans 1 ng/kg b.w. Prevention : • vegetative cells easily killed by heat • Spores- heat resistant – " botulinum cook " (Lesson 6: 12D to destroy 10 12 spores) • Keep pasteur. Carrot juice refrigerated (< 4 C) Examples of Food intoxication :
Escherichia coli 0157:H7 – Foods : undercooked ground beef; unpasteur. milk & fruit juice, alfalfa sprouts, spinach, drinking water o acid-tolerant : often survive in acidic foods (e.g. apple juice) Symptoms : bloody diarrhea → kidney failure; hemolytic uremic syndrome esp. in children Prevention : easily inactivated by heat (pasteur.); irradiation o cook food especially ground beef well; o does not grow well at temperatures < 8 - 10 o C o Hygiene (sanitary food handling) Examples of Food intoxication :
Escherichia coli 0157:H7 – W hy are hamburgers a concern, but not the beef steak that is consumed “ blue or rare ” ?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Activity: Meat Glue ( testable) Watch the video ( 6 min) and go to the link below and discuss the following questions https://www.youtube.com/watch?v=hXXrB 3rz-xU https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-72.html#h-108 Scroll down to table V in division 16 http://files.constantcontact.com/ 0515061c001/d47de54f-e992-48fb-abab-7366aa8f02dc.pdf What is meat glue? Is it allowed in Canada? What are your thoughts on its use?
Activity: Mechanical tenderization (Testable) Watch the video and read the report http://www.kcra.com/news/Mechanically-tenderized-meat-may-pose-health-hazard/20028568#!bxvI4K http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm http://www.inspection.gc.ca/food/general-food-requirements-and-guidance/labelling-standards-of-identity-and-grades/for- industry/meat-and-poultry-products/eng/1393979114983/1393979162475?chap=17 Discuss when and why mechanical tenderization might pose a hazard
Examples of Food intoxication : Staphylococcus aureus Foods : contaminated and undercooked food exposed to open wounds and nasal fluid. Produce heat-resistant enterotoxin. Symptoms : rapid onset of nausea, vomiting, abdominal pain, cramps, and diarrhea. 20 ng toxin can cause the illness Prevention : easily inactivated by heat (pasteur.) ◦ cook food well; ◦ does not grow well at temperatures < 4 o C ◦ Hygiene (sanitary food handling)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Salmonella Foods : raw or undercooked poultry, eggs, hogs, ground beef, milk & dairy products Symptoms : cramps, chills, vomiting, diarrhea, fever symptoms usually start within 6 to 72 hours after exposure. Most symptoms end within 4 to 7 days. Prevention : killed by heat (cooking, pasteur.) & irradiation ; hygiene (sanitary food handling) Examples of Food infection
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Listeria Foods : refrigerated smoked fish, raw or unpasteurized milk, soft and unpasteurized cheeses, ready-to-eat meats Symptoms : Fever , nausea, cramps, diarrhea, vomiting,…. Symptoms of severe listeriosis may appear up to 70 days after you have been exposed to Listeria. It is reported to cause miscarriage and stillbirth Prevention : killed by heat (cooking, pasteur.) & irradiation ; hygiene (sanitary food handling) Examples of Food infection
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Do not multiply in the food • Usually oral-fecal route of contamination; infect upon ingestion e.g. shellfish from contaminated water Examples: • Hepatitis A • Norovirus formerly known as Norwalk-like viruses Prevention : Inactivated by thermal processing hygiene (sanitary food handling) Selected causes of microbial food-poisoning - Viruses
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Norovirus Foods : Raw shellfish, any food prepared or touched by an infected person. Easily spread from the infected person up to at least 3 day after they recover Symptoms : Diarrhea, vomiting (children usually experience more vomiting than adults), nausea, stomach cramps Other symptoms :low-grade fever, headache, chills, muscle aches, fatigue (a general sense of tiredness) symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. The illness often begins suddenly Prevention : killed by heat (cooking, Pasteur.) hygiene (sanitary food handling) Example of Viruses
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Factors in Foodborne Disease Most pathogenic MOs do not alter the colour, aroma, flavour or texture of food !! 1. Inadequate cooling of foods 2. Preparation of food several hours in advance 3. Poor personal hygiene and Cross-contamination 4. Insufficient cooking or reheating of food 5. Improper hot storage
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Top 4 places where food can be mishandled and lead to foodborne disease incidents 1. Food Service Establishments 2. Food Processing Establishments 3. Retail Food Establishments 4. Homes
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Public health inspections of food establishments Public health inspec . - regular inspections of restaurants, food service establishments, food stores, etc. e.g. of the type of info. that inspectors look for List of closures of food establishments, including dates & reasons for these closures. http://www.inspections.vcha.ca/
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
CLEAN - hands, utensils, cooking surfaces - soap and hot water Sanitize with a mild bleach solution ( or approved sanitizer) SEPARATE - Avoid cross - contamination: - separate raw & cooked food COOK - Prepare foods quickly and cook them thoroughly & serve immediately CHILL - Refrigerate or freeze leftovers within two hours - Refrigerator is set at < 4 ° C , freezer set at -18 ° C Safe food handling practices – Preparing, Serving, cooking, Storage
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
HACCP The Hazard Analysis and Critical Control Points ( HACCP ) system is designed to anticipate and control problems before they happen. Processing flow diagram -> Identifying Critical Control Points
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
HACCP-Steps http://www.youtube.com/watch?v=53PiVRadZAY&feature=youtu.be 1. Identify hazard ◦ FATTOM 2. Determine CCP 3. Institute Control Measures 4. Monitor CCP 5. Take Corrective Action 6. Keep records 7. Verify Procedures
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Food Safety… is in Your Hands….
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help

Related Documents

Public Health Chapter 6.docx
Lesson 2-fats-water-23-1.pdf
Lab 1.pdf
Lesson 3-Fat and sugar substitutes-Sensory-23.pdf
Lesson 4-Food Standards, Regulations & Guides-Food Additives-23.pdf
Lesson 5- Rationale for Food Preservation-23-2.pdf
Lesson 10-Preservation by ionizing energy.pdf
Lesson 2-Dispersions-Carbs-23.pdf
Lesson 11.pdf
Lesson 8-.pdf
Chapter+2+Culture+062423.pptx
Good afternoon.docx

Browse Popular Homework Q&A

Q: the area in square meters of a recangular parking lot is x^2-95x+2100.The width is x-60 meters. what…
Q: included in the table. Drive-thru Restaurant C 234 33 A 314 37 B Order Accurate 268 Order Not…
Q: I think we're missing information. The system is telling me that my nswers are incomplete for req…
Q: Silicon tetrachloride can be prepared by heating silicon in chlorine gas. You react 12.30 g of…
Q: As the standard deviation increases A) The scores in the data set will become more different than…
Q: egins oss the MULTIPLE CHOICE QUESTION Let g(z) be a transformation of f(x) = +9. The transformation…
Q: State what additional information is required in order to know that the triangles are congruent for…
Q: The blood platelet counts of a group of women have a bell-shaped distribution with a mean of 257.1…
Q: MODELING WITH MATHEMATICS Find the area of the triangular part of the paper airplane wing that is…
Q: Janice makes 3 identical charm bracelets for her friends. Each bracelet is made with 2 charms and a…
Q: Given that V= pz cos o, find VV and V²V.
Q: 9V ww R1 3002 ww R2 5002 ww R3 40 02 4V #16 BAT1 9 V ww R4 ?Q OV (a) The circuit to the left is…
Q: Part 1 of 3: Insurance companies are interested in knowing the population percent of drivers who…
Q: Fat is stored in adipose cells in the body, and glycoproteins are produced by liver cells. Which of…
Q: proton (mass m = 1.67 × 10-27 kg) is being accelerated along a straight line at 9.80 × 1011 m/s2 in…
Q: he Walton Toy Company manufactures a line of dolls and a sewing kit. Demand for the company’s…
Q: using SQL: Find the pub_id  of the publisher(s) that have published the LEAST expensive book
Q: What do we know about voting…
Q: b) 2 2 tan () = 1+tan () c) 2sin² (20) -√3 sin(20) = 0
Q: 1. Simplify the following expressions without the aid of a calculator. a) log, (81) b) log2 (2525) -…
Q: Use the figure to find the exact value of the following trigonometric function. 25 7 tan 24 tan
Q: A chemist measures the energy change AH during the following reaction: Cl₂(g) + H₂(g) → 2 HC1(g) ΔΗ…
Q: Case Study—Several Different Styles Vanessa Mills was recently hired to work at a branch of…
Q: 7. show In humans, the allele for blood type A and the allele for blood type B co-dominance. A…
Q: characteristics of successful relationships, including how to overcome common conflicts, and discuss…