1. What Are Some Important Foodborne Pathogens?
Lesson 3
What Are Some Important Foodborne Pathogens?

2. Cause of Foodborne Illness
Infection—Ingested pathogen cells grow in the gastro-intestinal tract
Toxin—Pathogen produces a toxin in food that is consumed

3. Common Symptoms of Foodborne Illness
Nausea
Vomiting
Diarrhea
Fever
Jaundice (in Hepatitis A)
Abdominal cramps

4. How Many Pathogenic Cells Does It Take?
As few as 10, or as many as a million depending on the specific pathogen and other factors

5. Fungi—primarily of concern regarding carcinogenic toxin production
There are More than 30 Important Foodborne Pathogens—20 are listed below
Bacteria
Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Escherichia coli
Listeria monocytogenes
Salmonella spp.
Shigella spp.
Staphylococcus aureus
Vibrio spp.
Yersinia enterocolitica
Viruses
Hepatitis A
Norovirus
Rotavirus
Parasites
Anisakis spp.
Cryptosporidium
Cyclospora
Giardia lamblia
Toxoplasma gondii
Trichinella spiralis
Fungi—primarily of concern regarding carcinogenic toxin production

6. Activity Fill-in the Pathogen
Use the “Common Foodborne Pathogens” table to find the answers

7. Pathogens for Study Norovirus Campylobacter jejuni Salmonella spp.
E. coli 0157:H7
Clostridium botulinum
Cause the most foodborne illnesses
Can have severe consequences

8. Activity Pathogens for Study
Use your group’s assigned “Activity Envelopes” to study one of these pathogens:
Norovirus
Campylobacter jejuni
Salmonella spp.
E. coli 0157:H7
Clostridium botulinum

9. Activity
Norovirus

10. Activity Norovirus Common food sources Control measures
Contaminated shellfish, prepared foods contaminated by infected food handlers
Control measures
Good personal hygiene
What happened to the Florida State football team?
They were infected with norovirus by the Duke University football team

11. Activity
Campylobacter jejuni

12. Activity Campylobacter jejuni Common food sources Control measures
Raw milk, poultry, beef, pork, shellfish
Control measures
Avoid cross-contamination, cook thoroughly
What food caused an outbreak of Campylobacter in the article?
Raw milk
Can raw milk be served in food service establishments? No

13. Activity Campylobacter jejuni
In food service, only pasteurized milk be served.
Pasteurization is heating of milk to destroy vegetative pathogenic bacteria.

14. Activity
Salmonella species

15. Activity Salmonella species Common food sources Control measures
Poultry, eggs, meat, raw milk, fresh produce
Control measures
Avoid cross-contamination, cook thoroughly
What long-term problems continue to plague Jennifer Thompson as a result of Salmonella infection from ice cream?
Arthritis and gastrointestinal tract problems

16. Escherichia coli (E. coli) O157:H7
Activity
Escherichia coli (E. coli) O157:H7

17. Activity E. coli O157:H7 Some food sources Control measures
Raw and undercooked ground beef, lettuce, unpasteurized apple juice
Control measures
Avoid cross-contamination, cook thoroughly (ground beef to 155°F for 15 seconds)
How did 16-year old Angela contract E. coli?
Caesar salad served at summer drill-team camp
How long was she in the hospital?
27 days

18. Clostridium botulinum
Activity
Clostridium botulinum

19. Clostridium botulinum
Activity
Clostridium botulinum
Food sources
Improperly home-canned, low-acid food
Improperly stored low-acid foods
Control measures
Proper canning; home-canned food may not be used in foodservice
Adequate cooling of low-acid foods
What was the source of botulism contracted by church supper attendees?
Frozen chili that had been held at warm temperatures during storage by a food salvage store

20. Pathogens that are Cause for Exclusion from Work
The Idaho Food Code requires food employees must be excluded from a food service establishment if they are infected with:
Salmonella typhi
Shigella
E. coli—shiga toxin type
Hepatitis A virus
Norovirus

21. Understanding Check!
For controlling the spread of norovirus infection, what behavior is most important?
Good personal hygiene

22. Understanding Check!
What are the most important control factors (2) for avoiding illness from Salmonella, Campylobacter, and E. coli 0157:H7?
Adequate cooking and avoiding cross-contamination

23. Understanding Check!
If a food worker is infected with one of these five pathogens, he/she must not work in a food establishment. Name them.
Salmonella typhi
Shigella
E. coli—shiga toxin
Hepatitis A
Norovirus

24. Song Activity A Case of Norwalk Oh when the weather got cool
I thought I'd treat myself to a cruise
But then the Norwalk Virus showed up and had me singing the blues
A case of Norwalk
Out on the sea
In the bathroom of my cabin
Is where I'll be
A CASE OF NORWALK On my vacation cruise
A CASE OF NORWALK Many lunches I'd lose
A CASE OF NORWALK People sick everywhere
A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS 24

25. Song Activity A Case of Norwalk
Don't know if it came from the passengers or from the food
But I'll tell you this, it can really affect your mood
A case of Norwalk
Out on the sea
In the bathroom of my cabin
Is where I'll be
A CASE OF NORWALK On my vacation cruise
A CASE OF NORWALK Now I'm singing the blues
A CASE OF NORWALK Lots of people like me
A CASE OF NORWALK Better call CDC ABOUT THE NORWALK VIRUS 25

26. Song Activity A Case of Norwalk A case of Norwalk Out on the sea
In the bathroom of my cabin
Is where I'll be
A CASE OF NORWALK On my vacation cruise
A CASE OF NORWALK Many lunches I'd lose
A CASE OF NORWALK People sick everywhere
A CASE OF NORWALK Cruisers better beware OF THE NORWALK VIRUS 26