Food-Borne Diseases

Food Borne Illness Who?  Young children, elderly, those who are pregnant or with a decreased immune system. What?  Consists of either a bacteria, virus or a parasite. Where?  Contaminated food or a person who is contagious.

Canada  Approximately 1 in 8 Canadians will become ill due to a food borne-illness. 4 million people 30 known pathogens

Known Pathogens  Botulism  Campylobacter  Clostridium perfringens  E. coli  Listeria  Norovirus  Salmonella  Shigellosis  Toxoplasmosis

Botulism  Toxin that effects the nervous system.  The bacteria Clostridium botulinum is naturally occurring and produces this toxin.  There are different types, including foodborne botulism.

Campylobacter  Bacteria generally found in the intestines of animals including: Poultry Cattle Rodents Household animals

Clostridium perfringens  Bacteria found in animal and human intestines.  Can be found in the environment.

Escherichia coli  Group of bacteria located in the intestines of animals and humans.  Some strains are harmless, while others can cause illness.

Listeria  Bacteria that can be found throughout the environment: soil, animals, and humans, also in feces.

Norovirus  Virus that effects the gastrointestinal system.  Common in North America and highly infectious.

Salmonella  Found in the intestines of animals, birds and reptiles.  Illnesses due to salmonella occur frequently in the summer than winter.

Shingellosis  Bacteria found naturally in the intestines of humans.

Toxoplasmosis  Parasite that infects domestic and wild animals.