1. Chapter 2 The Microworld

2. Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
Hepatitis A
Norovirus gastroenteritis
Instructor Notes
Hepatitis A and Norovirus gastroenteritis are two major foodborne illnesses caused by viruses. For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Practicing personal hygiene is the most important prevention measure for these illnesses.
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3. Hepatitis A Illness: Hepatitis A Virus: Hepatitis A
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Fever (mild)
Shellfish from contaminated water
General weakness
Nausea
Abdominal pain
Jaundice (appears later)
Instructor Notes
The illness is pronounced: HEP-a-TI-tiss A.
The virus is pronounced: HEP-a-TI-tiss A.
Hepatitis A is mainly found in the feces of people infected with it. The virus can contaminate water and many types of food. It is commonly linked with ready-to-eat food. However, it has also been linked with shellfish contaminated by sewage.
The virus is often transferred to food when infected foodhandlers touch food or equipment with fingers that have feces on them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for weeks but can be very infectious. Cooking does not destroy hepatitis A.
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4. Preventing Hepatitis A
Most Important Prevention Measure
Practice personal hygiene
Other Prevention Measures
Keep employees with jaundice out of the operation
Keep employees diagnosed with hepatitis A out of the operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers
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5. Norovirus Gastroenteritis
Illness: Norovirus gastroenteritis
Bacteria: Norovirus
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Vomiting
Shellfish from contaminated water
Diarrhea
Nausea
Abdominal cramps
Instructor Notes
The illness is pronounced: NOR-o-VI-rus GAS-tro-EN-ter-I-tiss.
The virus is pronounced: NOR-o-VI-rus.
Like hepatitis A, Norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred to food when infected foodhandlers touch food or equipment with fingers that have feces on them.
Eating only a small amount of Norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating it. The virus is often in a person’s feces for days after symptoms have ended.
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6. Preventing Norovirus Gastroenteritis
Most Important Prevention Measure
Practice personal hygiene
Other Prevention Measures
Keep employees with diarrhea and vomiting out of the operation
Keep employees diagnosed with Norovirus out of the operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers
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7. Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Controlling Time and Temperature
Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism
Instructor Notes
For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Controlling time and temperature is the most important prevention measure for these illnesses.
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8. Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes
Commonly Linked Food
Most Common Symptoms
Raw meat
Pregnant women:
Miscarriage
Ready-to-eat food such as:
Deli-meat
Hot dogs
Soft cheese
Newborns:
Sepsis
Pneumonia
Meningitis
Unpasteurized dairy products
Instructor Notes
The illness is pronounced: liss-TEER-ee-O-sis.
The bacteria is pronounced: (liss-TEER-ee-uh MON-o-SI-TAHJ-uh-neez).
Listeria monocytogenes is found in soil, water, and plants. Unlike other bacteria, it grows in cool, moist environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable—particularly pregnant women.
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9. Preventing Listeriosis
Most Important Prevention Measure
Control time and temperature
Other Prevention Measures
Throw out any product that has passed its use-by or expiration date
Cook raw meat to minimum internal temperatures
Prevent cross-contamination between raw or undercooked food and ready-to-eat food
Avoid using unpasteurized dairy products
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10. Hemorrhagic Colitis Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli including: O157:H7, O26:H11, O111:H8, and O158:NM
Commonly Linked Food
Most Common Symptoms
Ground beef (raw and undercooked)
Diarrhea (becomes bloody)
Contaminated produce
Abdominal cramps
Kidney failure (in severe cases)
Instructor Notes
The illness is pronounced: hem-or-RA-jik ko-LI-tiss.
The bacteria is pronounced: ess-chur-EE-kee-UH KO-LI.
Shiga toxin-producing E. coli can be found in the intestines of cattle. It can contaminate meat during slaughtering. Eating only a small amount of shiga toxin-producing E. coli can make a person sick. Once eaten, it produces toxins in the intestines, which cause the illness. The bacteria are often in a person’s feces for weeks after symptoms have ended.
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11. Preventing Hemorrhagic Colitis
Most Important Prevention Measure
Control time and temperature
Other Prevention Measures
Cook food, especially ground beef, to minimum internal temperatures
Purchase produce from approved, reputable suppliers
Prevent cross-contamination between raw meat and ready-to-eat food
Keep employees with diarrhea out of the operation
Keep employees diagnosed with hemorrhagic colitis out of the operation
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12. Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing Cross-Contamination
Salmonellosis
Instructor Notes
For this illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Preventing cross-contamination is the most important prevention measure for this illness.
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13. Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp.
Commonly Linked Food
Most Common Symptoms
Poultry and eggs
Diarrhea
Dairy products
Abdominal cramps
Produce
Vomiting
Fever
Instructor Notes
The illness is pronounced: SAL-men-uh-LO-sis.
The bacteria is pronounced: SAL-me-NEL-uh.
Many farm animals carry Salmonella spp. naturally. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended.
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14. Preventing Salmonellosis
Most Important Prevention Measure
Prevent cross-contamination
Other Prevention Measures
Cook poultry and eggs to minimum internal temperatures
Prevent cross-contamination between poultry and ready-to-eat food
Keep foodhandlers who have been diagnosed with salmonellosis out of the operation
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15. Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing Personal Hygiene
Shigellosis
Staphylococcal gastroenteritis
Instructor Notes
For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Practicing personal hygiene is the most important prevention measure for these illnesses.
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16. Shigellosis Illness: Shigellosis Bacteria: Shigella spp.
Commonly Linked Food
Most Common Symptoms
Food easily contaminated by hands, including:
Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
Bloody diarrhea
Food in contact with contaminated water, such as produce
Abdominal pain and cramps
Fever (occasionally)
Instructor Notes
The illness is pronounced: SHIG-uh-LO-sis.
The bacteria is pronounced: shi-GEL-uh.
Shigella spp. is found in the feces of humans with shigellosis. Most illnesses occur when people eat contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended.
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17. Preventing Shigellosis
Most Important Prevention Measure
Practice personal hygiene
Other Prevention Measures
Keep foodhandlers with diarrhea out of the operation
Keep foodhandlers diagnosed with shigellosis out of the operation
Wash hands
Control flies inside and outside the operation
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18. Staphylococcal Gastroenteritis
Illness: Staphylococcal gastroenteritis
Bacteria: Staphylococcus aureus
Commonly Linked Food
Most Common Symptoms
Food requiring handling during preparation, including:
Salads containing TCS food (i.e., egg, tuna, chicken, macaroni)
Nausea
Deli meat
Vomiting and retching
Abdominal cramps
Instructor Notes
The illness is pronounced: STAF-ul-lo-KOK-al GAS-tro-EN-ter-I-tiss.
The bacteria is pronounced: STAF-uh-lo-KOK-us OR-ee-us.
Staphylococcus aureus can be found in humans—particularly in the hair, nose, throat, and infected cuts. It is often transferred to food when people carrying it touch these areas on their bodies and then handle food without washing their hands. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten. Because cooking cannot destroy these toxins, preventing bacterial growth is critical.
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19. Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure
Practice personal hygiene
Other Prevention Measures
Wash hands, particularly after touching the hair, face, or body
Cover wounds on hands or arms
Hold, cool, and reheat food correctly
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20. Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Purchasing from Approved, Reputable Suppliers
Vibrio gastroenteritis
Vibrio vulnificus primary septicemia
Instructor Notes
For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Purchasing from approved, reputable suppliers is the most important prevention measure for these illnesses.
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21. Vibrio vulnificus primary septicemia/gastroenteritis
Illness: Vibrio vulnificus primary septicimia Vibrio gastroenteritis
Bacteria: Vibrio vulnificus; Vibrio parahaemolyticus
Commonly Linked Food
Most Common Symptoms
Oysters from contaminated water
Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
Instructor Notes
The illness is pronounced: VIB-ree-o GAS-tro-EN-ter-I-tiss or VIB-ree-o vul-NIF-ih-kus SEP-ti-SEE-mee-uh.
The bacteria is pronounced: VIB-ree-o vul-NIF-ih-kus.
These bacteria are found in the waters where shellfish are harvested. They can grow very rapidly at temperatures in the middle of the temperature danger zone. People with chronic illnesses (such as diabetes or cirrhosis) who become sick from these bacteria may get primary septicemia, a severe illness that can lead to death.
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22. Preventing Illnesses from Vibrio vunificus/parahaemolyticus
Most Important Prevention Measure
Purchase from approved, reputable suppliers
Other Prevention Measures
Cook oysters to minimum internal temperatures
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23. Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites
Anisakiasis
Cryptosporidiosis
Giardiasis
Instructor Notes
For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Purchasing from approved, reputable suppliers is the most important prevention measure for these illnesses.
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24. Anisakiasis Illness: Anisakiasis Parasite: Anisakis simplex
Commonly Linked Food
Most Common Symptoms
Raw and undercooked fish, including:
Tingling in throat
Herring
Cod
Halibut
Mackerel
Pacific salmon
Coughing up worms
Instructor Notes
The illness is pronounced: ANN-ih-SAH-KYE-ah-sis.
The parasite is pronounced: ANN-ih-SAHK-iss SIM-plex.
People can get sick when they eat raw or undercooked fish containing this parasite.
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25. Preventing Anisakiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
Other Prevention Measures
Cook fish to minimum internal temperatures
If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements
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26. Cryptosporidiosis Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
Commonly Linked Food
Most Common Symptoms
Contaminated water
Watery diarrhea
Produce
Abdominal cramps
Nausea
Weight loss
Instructor Notes
The illness is pronounced: KRIP-TOH-spor-id-ee-O-sis.
The parasite is pronounced: KRIP-TOH-spor-ID-ee-um PAR-vum.
Cryptosporidium parvum can be found in the feces of people infected with it. Foodhandlers can transfer it to food when they touch food with fingers that have feces on them. Day-care and medical communities have been frequent locations of person-to-person spread of this parasite. Symptoms will be more severe in people with weakened immune systems.
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27. Preventing Cryptosporidiosis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
Other Prevention Measures
Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands
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28. Giardiasis Illness: Giardiasis
Parasite: Giardia duodenalis (G.lamblia or G Intestinalsis)
Commonly Linked Food
Most Common Symptoms
Improperly treated water
Initially
Produce
Fever
Later
Diarrhea
Abdominal cramps
Nausea
Instructor Notes
The illness is pronounced: JEE-are-DYE-uh-sis.
The parasite is pronounced: jee-ARE-dee-uh do-WAH-den-AL-is.
Giardia duodenalis can be found in the feces of infected people. Foodhandlers can transfer the parasite to food when they touch food with fingers that have feces on them.
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29. Preventing Giardiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
Other Prevention Measures
Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands
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30. Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
Scombroid poisoning
Ciguatera fish poisoning
Instructor Notes
Some fish toxins are a natural part of the fish. Others are made by pathogens on it. Some fish become contaminated when they eat smaller fish that have eaten a toxin. These toxins can’t be smelled or tasted. They also can’t be destroyed by freezing or cooking once they form in food.
Scombroid poisoning and ciguatera fish poisoning are two major foodborne illnesses caused by fish toxins. For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and most important prevention measures.
Purchasing from approved, reputable suppliers is the most important prevention measure for these illnesses.
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31. Scombroid Poisoning Illness: Scombroid poisoning Toxin: Histamine
Commonly Linked Food
Most Common Symptoms
Tuna
Initially
Bonito
Burning/tingling in mouth or throat
Mackerel
Reddening of the face and neck
Mahi mahi
Sweating
Headache
Possibly later
Diarrhea
Vomiting
Instructor Notes
The illness is pronounced: SKOM-broyd.
The toxin is pronounced: HISS-ta-meen.
Scombroid poisoning is also known as histamine poisoning. It is an illness caused by eating high levels of histamine in scombroid and other species of fish. When the fish are time-temperature abused, bacteria on the fish make the toxin. It cannot be destroyed by freezing, cooking, smoking, or curing.
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32. Preventing Scombroid Poisoning
Most Important Prevention Measure
Purchase from approved, reputable suppliers
Other Prevention Measures
Prevent time-temperature abuse during storage and preparation
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33. Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin
Commonly Linked Food
Most Common Symptoms
Predatory tropical reef fish from
Pacific Ocean, Western Indian Ocean, and Caribbean Sea:
Reversal of hot and cold sensations
Barracuda
Grouper
Tingling in fingers, lips, or toes
Jacks
Snapper
Joint and muscle pain
Nausea
Vomiting
Instructor Notes
The illness is pronounced: SIG-wa-TAIR-uh.
The toxin is pronounced: SIG-wa-TOX-in.
Ciguatoxin is found in certain marine algae. The toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Ciguatoxin cannot be detected by smell or taste. Cooking or freezing the fish will not eliminate it. Symptoms may last months or years depending on how severe the illness is.
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34. Preventing Ciguatera Fish Poisoning
Most Important Prevention Measure
Purchase predatory tropical reef fish from approved, reputable suppliers
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35. Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses
Paralytic shellfish poisoning (PSP)
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)
Instructor Notes
Shellfish can be contaminated when they eat marine algae that have a toxin.
These toxins can’t be smelled or tasted. They also can’t be destroyed by freezing or cooking once they form in food.
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36. Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked Food
Most Common Symptoms
Shellfish found in colder waters
such as those of the Pacific and New England coasts:
Numbness
Clams
Mussels
Tingling in mouth, face, arms, and legs
Oysters
Scallops
Dizziness
Nausea
Vomiting
Diarrhea
Instructor Notes
The illness is pronounced: PAIR-ah-LIT-ik.
The toxin is pronounced: SAX-ih-TOX-in.
Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with paralytic shellfish poisoning (PSP) when they eat these shellfish. Saxitoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing. Death from paralysis may result if high levels of the toxin are eaten.
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37. Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure
Purchase shellfish from approved, reputable suppliers
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38. Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin: Brevetoxin
Commonly Linked Food
Most Common Symptoms
Shellfish in warmer waters of
west coast of Florida, Gulf of
Mexico, and Caribbean Sea:
Tingling and numbness of the lips, tongue, and throat
Clams
Dizziness
Mussels
Reversal of hot and cold sensations
Oysters
Vomiting
Diarrhea
Instructor Notes
The illness is pronounced: NUR-o-TOX-ik.
The toxin is pronounced: BREV-ih-TOX-in.
Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with neurotoxic shellfish poisoning (NSP) when they eat these shellfish. Brevetoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing.
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39. Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure
Purchase shellfish from approved, reputable suppliers
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40. Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
Commonly Linked Food
Most Common Symptoms
Shellfish found in coastal
waters of Pacific Northwest
and east coast of Canada:
Initially
Vomiting
Diarrhea
Abdominal pain
Clams
Mussels
Oysters
Scallops
Possibly later
Confusion
Memory loss
Disorientation
Seizure
Coma
Instructor Notes
The illness is pronounced: am-NEE-zik.
The toxin is pronounced: duh-MO-ik.
Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with amnesic shellfish poisoning (ASP) when they eat these shellfish. The severity of symptoms depends on the amount of toxin eaten and the health of the person. Domoic acid cannot be smelled or tasted. It is not destroyed by cooking or freezing.
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41. Preventing Amnesic Shellfish Poisoning (ASP)
Most Important Prevention Measure
Purchase shellfish from approved, reputable suppliers
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