lesson 7

lesson 7 - Lecture 1: Foodborne Illness 1. What is causing...

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Lecture 1: Foodborne Illness Lesson 7 1. What is causing us to get sick? -76 million foodborne illnesses each year (325,000 hospitilizations, 5,000 deaths) -Costing the US economy an estimate of $5 billion per year (1/4 people get sick from a foodborne illness each year) 2. Foodborne infection: You eat food that contains harmful microbes, and these microbes cause an internal infection- MOST COMMON- ex) Salmonella, E.colli0157:h7 -Foodborne Infection Process: If pathogens in food are swallowed, there is an incubation period - hours or days- before the symptoms of the illness begin. Microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply. Typical symptoms are abdomincal cramps, diarrhea and nausea. Most healthy adults recover from foodborne illnesses without medical intervention. What happens largely depends on which bacteria you consume, and how much of it. People who are more at risk: elderly, infant, prego, HIV + Cancer patients Foodborne intoxicatio n: Some microbes can grow in the food before you eat it, producing a toxin in the food and the toxin makes you sick- LESS COMMON- ex) Clostridium botulinum, Staphylococcus. -Foodborne Intoxication process: Are caused by toxins produced by growing microbes; you eat food containing the toxin and you get sick. Illness onset may be within 30 mins, sooner than for a food infection because the toxin is already in the food. There can be nausea, abdominal cramps and violent comiting as your body attempts to get rid of the poion. The illness usually lasts less than 24 hours. 3. Special features of bacteria that ‘help’ them cause illness: Avoiding bacterial infections should be easy, but illness does occur because: -Microbes are found everywhere (human food= rich in nutrients=idol env.) -Bacterial cells are protected: cell wall and capsule -Cells are often motile (able to move due to flagella) -Bacterial cells produce toxins and enzymes (attack the host, make infection more probable) 4. Trends in foodborne illness outbreaks An outbreak to occurs when a group of people consume the same contaminated food and 2 or more of them get sick. ex’s- food left out and bacteria grows, undercooked meat. 1
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Lecture 1: Foodborne Illness Lesson 7 NOTICE: Each source is a good source of nutrients; increasingly outbreaks are leaning towards produce and away from meats, because fruits and vegetables are rarely cooked. Ten Causes of Foodborne Illness Bacterial Pathogens: Salmonella, Campylobacter, Listeria monocytogenes, E. coli0157:h7, Clostridium botulinum, Staphylococcus aureus Parasitic Diseases: Trichina spirallis Viruses: Norovirus, Hepatitis A Prion Diseases: scrapie, BSE (mad cow disease), CWD (chronic wasting disease), variant Creutzfeldt-Jakob Disease (CJD) Test what you know – Quiz 1 You can’t get food poisoning if you thoroughly cook your food and eat it promptly. A. True
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lesson 7 - Lecture 1: Foodborne Illness 1. What is causing...

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