Lec_10_Food Microbes - Microbes in Food Establishments...

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Microbes in Food Establishments Charles Easterberg October 26, 2009 Premise: All foodborne illness is preventable at some stage of foods’ processing. 1) Intervention is almost always possible. 2) Intervention is sometimes vital. Major trends behind today’s changing foodborne illness epidemiology →Globalization of food supply →Old microorganisms doing new things: ►Salmonella in all kinds of foods →New foods at risk: salad bars require hand manipulation of multiple foods →Diffuse multi-state outbreaks →Lack of interstate communication about outbreaks; one state didn’t used to know what was happening in another state →Low attack rates: food consumed by millions few cases in any one place →Subtle exposures: soft cheeses made with unpasteurized milk →Unrecognizable/forgettable foods: pureed raspberries on mashed potatoes Declining FBI causes : Staph: ►better refrigeration ►reduced temperature abuse nationally Amoebic dysentery: ► fewer carriers ►less bare hand manipulation of foods Hepatitis A: ►less bare hand contact with foods ►vaccine use 1
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: Norovirus most common virus Campylobacter most common bacterial cause of diarrhea New microorganisms emerge: E. coli 0157:H7 in 1982 out of nowhere Better investigating and reporting of FBI: Minnesota (Osterholm, Hedberg) The Diarrhea Squad: grad students who investigate FBI complaints American lifestyle changes : Pro$perity: ►More eating out: ~47% of food dollar goes to food outside homes ►Obesity; need to lose weight Global village= foods from every country; ►Year around imports = unsafe sources Lack of high school food safety education lack of passing food safety info to next generation New foods = sun tea + salmonella; must learn to handle foods correctly Back-to-nature Unpasteurized anything How microbes get around in food services : 1. Enter IN food Bacteria: E. coli 0157:H7 , Listeria, Campy, Salmonella etc. Parasites: trichinella in pork, bear, cougar 2. Inserted by food workers: processing and handling errors Viruses: hepatitis A, norovirus Contact insertion: Salmonella in Bayport, MN owl pellets Shigella in bean dip 3. Inserted 4. Cross contamination 5. Biofilms on unsanitized equipment FOODBORNE ILLNESS Two or more persons exposed with similar illness after eating a common food(s) or meal AND →Food or meal implicated by: → epidemiological evaluation (stats) OR →laboratory evidence (agent in food) OR →other compelling supportive info emerges (confessed sick FSW; →field investigation, smoking gun, etc . CDC: 1 complaint call = ~38 more hidden cases that won’t be reported
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This note was uploaded on 04/05/2010 for the course ENVH 451 taught by Professor Meschke during the Fall '09 term at University of Washington.

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Lec_10_Food Microbes - Microbes in Food Establishments...

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