1. Copyright © 2003 Delmar Learning, a Thomson Learning company Section 2 Maintenance of Health Through Good Nutrition

2. Copyright © 2003 Delmar Learning, a Thomson Learning company Chapter 10 Food-Related Illnesses and Allergies

3. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company3 Objectives  Identify diseases caused by contaminated food, their signs, and the means by which they are spread  List signs of food contamination  State precautions for protecting food from contamination  Describe allergies and elimination diets and their uses

4. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company4 Food-related Illnesses Pathogens are disease-causing agents. Pathogens or certain chemicals can contaminate food. Bacteria, viruses, molds, worms, and protozoa are pathogens that can contaminate food.

5. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company5 Food-related Illnesses Chemicals may be a natural component of specific foods, intentionally added during production or processing, or accidentally added through carelessness or pollution. Food poisoning is a general term for foodborne illness.

6. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company6 Food-related Illnesses When food poisoning develops as a result of a pathogen’s infecting someone, it is a foodborne infection. When it is caused by toxins produced by the pathogen, it is called food intoxication.

7. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company7 Food-related Illnesses Symptoms of food poisoning include vomiting, diarrhea, headache, and abdominal cramps. Many never know they are suffering from food poisoning and assume they have the flu. Young children, elderly or immunocompromised may become very ill and even die.

8. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company8 Bacteria that Cause Foodborne Illness Campylobacter jejuni Clostridium botulinum Clostridium perfringens Cyclospora cayentanensis Escherichia coli (E. coli 0157:H7) Listeria monocytogenes Salmonella Shigella Staphylococcus aureas

9. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company9 Campylobacter Jejuni One of the most prevalent causes of diarrhea. Found in intestinal tracts of pigs, sheep, chickens, turkeys, dogs, and cats. Onset is 2 to 5 days.

10. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company10 Campylobacter Jejuni Symptoms include diarrhea, fever, headache, muscle and abdominal pain, and nausea. Transmitted via unpasteurized milk, contaminated water, and raw or undercooked meat, poultry and shellfish.

11. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company11 Clostridium Botulinum Botulism Found in soil and water, on plants, and in the intestinal tracts of animals and fish. Can be produced in sealed containers such as cans, jars, and vacuum-packaged foods. The rarest but most deadly of all food poisonings.

12. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company12 Clostridium Botulinum Onset is 4 to 36 hours after eating. Symptoms include double vision, speech difficulties, inability to swallow, and respiratory paralysis. Fatality rate in the US is about 65%. Great care must be taken to prevent botulism when canning foods at home.

13. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company13 Clostridium Perfringens The “cafeteria” or “buffet” germ Transmitted by eating heavily contaminated food. Symptoms include nausea, diarrhea, and inflammation of the stomach and intestine. Onset is 6 to 24 hours.

14. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company14 Cyclospora Cayentanensis A parasite that causes gastroenteritis. Transmitted by poor hygiene and contaminated water. Symptoms include watery diarrhea, abdominal cramps, decreased appetite, and low-grade fever. Onset is one week.

15. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company15 Escherichia Coli Escherichia coli, commonly called “E. coli,” is a group of bacteria that can cause illness in humans. E. coli 0157:H7 is a very infectious strain of this group. Found in intestines of some mammals, raw milk, and contaminated water.

16. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company16 Escherichia Coli Transmitted through contaminated water, unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits or vegetables, and directly from person to person. Onset is 3 to 9 days.

17. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company17 Escherichia Coli Symptoms include severe abdominal cramps, diarrhea that may be watery or bloody, and nausea. Complications: hemorrhagic colitis, hemolytic uremic syndrome in children Control by careful choice and cooking of food.

18. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company18 Listeria Monocytogenes Bacteria often found in human and animal intestines, and in milk, leafy vegetables, and soil. Transmitted by unpasteurized dairy foods; leafy, raw vegetables; and processed meats. Onset is 12 hours to 8 weeks after ingestion.

19. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company19 Listeria Monocytogenes Symptoms include fatigue, fever, chills, headache, backache, abdominal pain, and diarrhea. To prevent infection, meats and poultry should be thoroughly cooked and salad greens carefully washed. Make sure dairy products are pasteurized.

20. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company20 Salmonellosis Salmonella Found in raw meats, poultry, fish, milk, and eggs. Transmitted by eating contaminated food or by contact with a carrier. Symptoms include headache, vomiting, diarrhea, abdominal cramps, and fever. Onset is 6 to 48 hours.

21. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company21 Shigella Typically transmitted by an infected food handler with poor hand washing. Cold foods are common carriers. Onset is 1 to 7 days. Symptoms include diarrhea, fever, chills, headache, nausea, and abdominal cramps.

22. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company22 Staphylococcus Aureus Found on human skin. Transmitted by carriers and by eating foods that contain the toxin these bacteria create. Onset is 30 minutes to 8 hours. Symptoms include vomiting, diarrhea, and abdominal cramps.

23. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company23 You are teaching a class about preventing food poisoning. What food preparation safety guidelines will you discuss?

24. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company24 All meats and poultry should be cooked thoroughly. Ground beef, veal, and lamb should be cooked to 160 degrees fahrenheit, and ground poultry to at least 165 degrees fahrenheit.

25. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company25 Fruits and vegetables should be carefully washed, and unpasteurized milk, other dairy products, vegetable and fruit juices should be avoided. People with compromised immune systems should be especially vigilant.

26. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company26 Thaw poultry and meats in the refrigerator or microwave and cook immediately. Avoid cross-contamination of raw and cooked foods by carefully cleaning utensils and counter surfaces that were in contact with raw food.

27. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company27 Do not eat raw or undercooked eggs or foods that contain them. Keep hot foods hot and cold foods cold.

28. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company28 Other Substances that Cause Food Poisoning Mold Trichinella spiralis Protozoa

29. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company29 Mold A type of fungus. May cause respiratory problems. Can cause cancer. Symptoms include abdominal pain, vomiting, and diarrhea. Onset is 1 day to several months after ingestion.

30. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company30 Trichinella spiralis A parasitic worm that causes trichinosis. Transmitted by eating inadequately cooked pork from infected pigs. Onset is 24 hours. Symptoms include abdominal pain, vomiting, fever, chills, and muscle pain. Cook all pork to an internal temperature of at least 170 degrees Fahrenheit.

31. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company31 Protozoa (Dysentery) Introduced to food by carriers or contaminated water. Symptoms include severe diarrhea that can occur intermittently.

32. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company32 Prevention of Foodborne Illnesses Cleanliness of kitchen and equipment. Proper hand washing. Wear gloves if cooking with any hand wound. Cover and store foods to prevent microbes or animals from reaching it. Cook foods to appropriate temperatures.

33. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company33 Prevention of Foodborne Illnesses Limit standing time at temperatures between 40 and 140 degrees Fahrenheit. Prevent known carriers from preparing foods. Select only packages and jars that were sealed by the manufacturer. Avoid bulging cans, foods that look or smell odd, and foods showing signs of mold.

34. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company34 Miscellaneous Food Poisoning Ingestion of plants or animals that contain poison (mushrooms, rhubarb leaves, fish from polluted water) Cleaning agents Insecticides Drugs

35. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company35 Food Allergies A food allergy occurs when the immune system reacts to a food substance, usually a protein.

36. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company36 Types of Allergic Reactions Hay fever Urticaria Edema Headache Dermatitis Nausea Dizziness Asthma

37. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company37 Treatment of Allergies Removal of allergen Food diary Laboratory tests Elimination diet Patient education

38. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company38 Elimination Diet A limited diet in which only certain foods are allowed in an attempt to pinpoint the food allergen causing the reaction. Additional foods are introduced slowly until an allergic reaction occurs.

39. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company39 Common Food Allergens MilkStrawberriesChocolate WheatTomatoesSoybeans CornLegumesPork EggsTree NutsFish Citrus fruitPeanutsShellfish

40. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company40 Teaching Considerations Avoid microbial contamination of food supplies at home. Read food labels. Ask about ingredients of foods in a restaurant and at another person’s home.

41. Chapter 10Copyright © 2003 Delmar Learning, a Thomson Learning company41 Conclusion Human ignorance or carelessness is usually the cause of food infection or poisoning. There are many safety factors related to food handling that can prevent contamination of food. Most common food allergens are milk, chocolate, eggs, tomatoes, fish, citrus fruit, legumes, strawberries, and wheat.