Clostridium botulinum Bacteria: Anaerobic, spore-forming, motile GPR Source: Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish Illness: Intoxication (heat-labile neurotoxin) Symptoms: Weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, respiratory paralysis Foods: Semi-preserved seafood, improperly canned foods Transmission: Spores present in raw foods Control: Proper canning, aw <0.93, pH <4.7

Clostridium perfringens Bacteria: Anaerobic, spore-forming, nonmotile GPR Source: Soil, dust, intestinal tract of animals and humans Illness: Infection (toxin released on sporulation) Symptoms: Intense abdominal cramps and diarrhea Foods: Temperature abuse of prepared foods such as meats, meat products, and gravy Transmission: Spores present in raw foods Control: Proper time/temperature control; preventing cross-contamination of cooked foods

Bacillus cereus Bacteria: Facultatively aerobic, spore-forming, motile GPR Source: Soil, dust, raw foods Illness: 1) diarrheal type (infection, heat-labile toxin); 2) emetic type (intoxication, heat-stable toxin) Symptoms: 1) profuse watery diarrhea, abdominal pain; 2) vomiting, nausea Foods: 1) vegetables, salads, meats, casseroles; 2) rice and pasta Transmission: Spores present in raw foods Control: time/temperature; reheat cooked foods to >165o F

Brucella abortis, B. suis Bacteria: Aerobic, nonmotile, GNR Source: Domestic and wild animals Illness: Infection (undulant fever) Symptoms: Sweats, chills, weakness, aches, joint pains Foods: Raw milk, infected meat Transmission: Infected animals Control: Pasteurize milk, cook meats

Campylobacter jejuni Bacteria: Microaerophilic, motile GNR Source: Intestines of poultry, livestock, domestic animals; streams and ponds Illness: Infection (gastroenteritis) Symptoms: Diarrhea, abdominal pain, headache, weakness, fever Foods: undercooked chicken & hamburger, raw milk & clams Transmission: Contaminated foods & water; cross-contamination; person to person Control: Proper cooking, proper hand and equipment washing, sanitary food handling practices

Pathogenic Escherichia coli O157:H7 Bacteria: Facultative anaerobic, motile or nonmotile GNR Source: Intestines of animals and poultry Illness: Hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP) Symptoms: HC) diarrhea & vomiting, HUS) diarrhea & acute renal failure, TTP) diarrhea, GI hemorrhage, blood clots in brain Foods: Meat, poultry, potatoes, raw milk Transmission: Cross-contamination, sewage pollution of coastal waters Control: Proper cooking, temperature control, preventing cross-contamination, proper personal hygiene

Listeria monocytogenes Bacteria: Microaerophilic, motile, GPR Source: Widespread in the environment Illness: Infection Symptoms: Mild flu-like symptoms to meningitis, abortions, septicemia, and death Foods: Coleslaw, raw milk, Mexican style soft cheese, smoked mussels Transmission: Cross-contamination from raw to cooked food, contaminated raw foods Control: Proper cooking, preventing cross-contamination, pasteurizing milk

Salmonella spp. Bacteria: Facultative anaerobic, motile, GNR Source: Intestine of mammals, birds, amphibians and reptiles Illness: Infection (gastroenteritis) Symptoms: Nausea, vomiting, abdominal cramps, fever Foods: Poultry, poultry salads, meats, dairy products, egg products Transmission: Cross-contamination, human contamination, sewage pollution of coastal waters Control: Proper cooking, temperature control, preventing cross-contamination, personal hygiene

Shigella spp. Bacteria: Facultative anaerobic, nonmotile, GNR Source: Intestine of humans and primates Illness: Infection (gastroenteritis) Symptoms: Mild diarrhea, fever, abdominal cramps, severs fluid loss Foods: Water, milk, salads, lettuce, watermelon, beans, spaghetti Transmission: Contamination from workers, sewage pollution of coastal waters, contamination of seafood after harvest Control: Personal hygiene, preventing human waste contamination of water supplies, preventing ill people or carriers from working with food

Pathogenic Staphylococcus aureus Bacteria: Facultative aerobic, nonmotile, GPC Source: Humans and animals, air, dust, sewage Illness: Intoxication (gastroenteritis) Symptoms: Nausea, vomiting, abdominal cramps, watery or bloody diarrhea, fever Foods: Meats, poultry, eggs, dairy products, seafood Transmission: Contamination of food by workers or equipment Control: Time/temperature control, personal hygiene, sanitation

Vibrio cholerae Bacteria: Facultative aerobic, motile, curved GNR Source: Naturally occurring in estuaries, bays and brackish water Illness: Infection (cholera or gastroenteritis) Symptoms: 01: watery diarrhea, vomiting, abdominal cramps; non-01: Diarrhea, abdominal cramps, fever Foods: Molluscan shellfish Transmission: Contaminated water, cross-contamination from raw to cooked seafood, consumption of contaminated raw seafood Control: Proper cooking, preventing cross-contamination, Harvesting from approved waters

Vibrio parahaemolyticus Bacteria: Facultative aerobic, motile, curved GNR Source: Naturally occurring in estuaries and other coastal areas throughout the world Illness: Infection (gastroenteritis) Symptoms: Diarrhea, abdominal cramps, nausea, vomiting, headache Foods: Raw, improperly cooked, or cooked and contaminated fish and shellfish Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood Control: Proper cooking, preventing cross-contamination of cooked seafood

Vibrio vulnificus Bacteria: Facultative aerobic, motile, curved GNR Source: Naturally occurring marine bacterium Illness: Infection (wounds, gastroenteritis, septicemia) Symptoms: Skin lesions, septic shock, fever, chills, nausea Foods: Raw oysters, clams and crabs Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood Control: Proper cooking, preventing cross-contamination of cooked seafood

Yersinia enterocolitica Bacteria: Facultative aerobic, motile, GNR Source: Soil, water, domesticated and wild animals Illness: Infection (gastroenteritis) Symptoms: Diarrhea, vomiting, abdominal pain, fever Foods: Meats, oysters, fish, raw milk Transmission: Cross-contamination from raw to cooked food, poor sanitation, time/temperature abuse Control: Preventing cross-contamination, proper sanitation and food handling practices

Viruses Hepatitis A and E Norwalk virus group

Hepatitis A Source: Human intestine Illness: Infection Symptoms: Fever, malaise, nausea, abdominal discomfort, jaundice Foods: Cold cuts, sandwiches, fruits, fruit juices, milk and milk products, vegetables, salads, shellfish, iced drinks Transmission: Fecal contamination of food or water Control: Proper cooking, preventing cross-contamination, good sanitation, employee hygiene

Norwalk Virus Group Source: Human intestines Illness: Infection Symptoms: Self-limiting and mild; nausea, vomiting, diarrhea, abdominal cramps, fever Foods: Salad ingredients, raw or insufficiently cooked clams and oysters Transmission: Fecal contamination of food or water Control: Proper cooking, good sanitation, employee hygiene, preventing cross-contamination

Anisakis simplex Parasite: Nematode (herring worm) Source: Raw or undercooked fish (salmon, tuna, herring, mackerel, squid, anchovies) Illness: Infection Symptoms: Tickling sensation in throat to acute abdominal pain and nausea Transmission: Consumption of raw or undercooked fish Control: Proper cooking of fish, commercial freezing of fish to be consumed raw

Ascaris lumbricoides Parasite: Nematode Source: Human intestines, insufficiently treated sewage-fertilizer Illness: Infection Symptoms: Vague digestive tract discomfort, migration of nematode into throat/mouth/nose Transmission: Infected food handlers, sewage fertilized fruits and vegetables Control: Good sanitation, employee hygiene, proper treatment of sewage used for fertilizer

Pseudoterranova dicepiens Parasite: Nematode (codworm) Source: Raw or undercooked fish (cod, pollock, haddock) Illness: Infection Symptoms: Tickling sensation in throat to acute abdominal pain and nausea Transmission: Consumption of raw or undercooked fish Control: Proper cooking of fish, commercial freezing of fish to be consumed raw

Trichinella spiralis Parasite: Nematode Source: Pork and bear meat Illness: Infection (Trichinosis) Symptoms: Fever, muscle soreness, pain and swelling around the eyes. Chest pain may be experienced since the parasite may become imbedded in the diaphragm. Transmission: Raw or improperly cooked infected pork or bear meat Control: Thoroughly cook pork and other potentially infected meats, cook garbage fed to hogs, avoid cross-contamination of beef with pork

Diphyllobothrium latum Parasite: Tapeworm Source: Raw freshwater or anadromous fish Illness: Infection Symptoms: Abdominal distention, flatulence, intermittent abdominal cramping and diarrhea. Transmission: Consumption of raw or undercooked fish Control: Proper cooking of fish

Taenia solium, T. saginata Parasite: Tapeworm (T. solium, pork tapeworm; T. Saginata, beef tapeworm) Source: Swine or beef Illness: Infection; worms attach to lining of small intestine and can grow large enough to block the intestinal tract Symptoms: Nausea, epigastric fullness, and vomiting. Central nervous system disorders may arise in intermediate hosts of T. solium Transmission: Raw or improperly cooked infected pork or beef Control: Proper cooking of pork and beef

Cryptosporidium parvum Parasite: Protozoa Source: Cows, goats, sheep, deer, elk Illness: Infection (intestinal, tracheal, or pulmonary cryptosporidiosis) Symptoms: Intestinal - severe watery diarrhea or asymptomatic; pulmonary and tracheal - coughing and low-grade fever Transmission: Contaminated food handler, person-to-person, contaminated water supplies, salad vegetables fertilized with manure Control: Personal hygiene, prohibit fertilizing salad vegetables with manure, boil or filter contaminated water

Entamoeba histolytica Parasite: Protozoa Source: Intestinal tract of humans and primates Illness: Infection Symptoms: 1) none, 2) vague gastrointestinal distress, or 3) dysentery Transmission: Fecal contamination of drinking water and foods, person-to-person, infected food handlers Control: Good sanitation, employee hygiene

Giardia lamblia Parasite: Protozoa Source: Domestic and wild animals Illness: Infection Symptoms: Diarrhea (the most common cause of non-bacterial diarrhea in North America) Transmission: Contaminated water, infected food handlers, contaminated vegetables eaten raw Control: Water treatment, good sanitation, employee hygiene, good food handling practices

Types of Naturally Occurring Chemical Hazards Mycotoxins (e.g., aflatoxin) Scombrotoxin Ciguatoxin Shellfish toxins Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP)/Domoic Acid Other marine toxins Gempylotoxin Tetrodotoxin

Scombrotoxin (Histamine) Source: Improperly handled (time/temperature abuse) mahi mahi, tuna, bluefish, sardines, amberjack, mackerel Range: Worldwide Symptoms: Metallic or peppery taste, nausea, vomiting, abdominal cramps, diarrhea, swelling and flushing of face, headache, dizziness, heart palpitations, hives, rapid and weak pulse, thirst, difficulty swallowing Control: Proper chilling and temperature control after capture FDA Guideline: 50 ppm histamine in raw, frozen tuna and mahi mahi; canned tuna; and related species

Ciguatera Fish Poisoning Toxin: Ciguatoxins (4 toxins) Source: Certain species of tropical and subtropical fish feeding on algae (Gambierdiscus spp.) Range: Tropical and subtropical waters worldwide Symptoms: Diarrhea, abdominal pain, nausea, vomiting, abnormal or impaired skin sensations, vertigo, lack of muscle coordination, cold/hot sensation reversal, muscular pain and itching Control: No tests available; obtain fish from safe harvest areas FDA Guideline: None established

Paralytic Shellfish Poisoning Toxin: Saxitoxins (18 toxins) Source: Contaminated molluscan shellfish feeding on algae (Alexandrium, Pyrodinium, Gymnodinium spp.) Range: Tropical to temperate waters worldwide Symptoms: Numbness and burning or tingling sensation of lips and tongue spreading to face and fingertips, general lack of muscle coordination in arms, legs, neck Control: Obtain molluscan shellfish from waters that have been approved for harvest FDA Guideline: 0.8 ppm saxitoxin equivalent (80ug/100g) in all fish

Diarrhetic Shellfish Poisoning Toxin: Okadaic acid and its derivatives Source: Molluscan shellfish feeding on algae (Dinophysis and Prorocentrum spp.) Range: Japan, southeast Asia, Scandinavia, western Europe, Chile, New Zealand, eastern Canada Symptoms: Diarrhea, nausea, vomiting, abdominal pain, cramps Control: Obtain molluscan shellfish from waters that have been approved for harvest FDA Guideline: 0.2 ppm okadaic acid plus 35-methyl okadaic acid (DXT 1) in all fish

Neurotoxic Shellfish Poisoning Toxin: Brevetoxins (3 toxins) Source: Molluscan shellfish feeding on algae (Gymnodinium breve) Range: Gulf of Mexico and southern Atlantic coast in U.S. New Zealand Symptoms: Tingling of the face and spreading to other parts of the body, cold/hot sensation reversal dilation of pupils, feeling of inebriation Control: Obtain molluscan shellfish from waters that have been approved for harvest FDA Guideline: 0.8 ppm brevetoxin-2 equivalent (20 mouse units/100g) in clams, mussels and oysters

Amnesic Shellfish Poisoning Toxin: Domoic acid Source: Molluscan shellfish (mussels) feeding on algae (Pseudonitzschia spp.), viscera of Dungeness crab and anchovies Range: Northeast and northwest coasts of North America Symptoms: Intestinal distress, facial grimace or chewing motion, short-term memory loss, difficulty breathing Control: Obtain molluscan shellfish from waters that have been approved for harvest FDA Guideline: 20 ppm domoic acid in all fish; 30 ppm domoic acid in viscera of Dungeness crab

Gempylotoxin Toxin: Oil contained in the flesh and bones of specific species Source: Gemplids, escolars or pelagic mackerels (escolar; oilfish, castor oil fish or purgative fish; snek) Range: Almost worldwide Symptoms: Diarrhea, generally without pain or cramping Control: Avoid specific fish species FDA Guideline: Escolar should not be imported

Tetrodotoxin Toxin: Tetrodotoxin Source: About 80 species of puffer fish, blowfish or fugu Range: Pacific, Atlantic and Indian Oceans Symptoms: Numbness and tingling of the mouth, weakness, paralysis, decreased blood pressure, quickened and weakened pulse. Death can occur within 30 minutes. Control: Do not eat puffer fish or avoid improperly prepared pufferfish FDA Guideline: Puffer fish may not be imported except under strict certification requirements and specific authorization from FDA

Tetramine Toxin: Tetramine Source: Salivary gland of whelk (Neptunia spp.) Range: Primarily the Sea of Japan Symptoms: Intense headache, dizziness, nausea and vomiting Control: Remove salivary glands before consumption FDA Guideline: Remove the salivary glands of Neptunia spp.