Risk Management

• Illnesses caused by bacteria

  • Botulism
  • Campylobacteriosis
  • E-Coli (E coli 0157:H7)
  • Listeriosis
  • Perfringens Foodborne Illness
  • Salmonellosis
  • Shigellosis
  • Staphylococcal Illness
• Botulism


  • Caused by Clostridium Botulinum (anaerobic bacteria)
  • Organism produce a neurotoxin, deadly biological toxin to man
  • Type of illness: Bacterial intoxication
  • Symptoms: dizziness, double vision, difficulty in breathing and swallowing
  • Onset time: 12-36 hours
  • Food sources: Improperly canned foods, vacuum packed, refrigerated foods
• Campylobacteriosis


  • Caused by Campylobacter Jejuni
  • Requires very strict amount of air growth (microaerophilic)
  • Type of illness: bacterial infection
  • Symptoms: water, bloody diarrhea, fever, nausea, vomiting, abdominal pain, headache, muscle pain
  • Onset time: 7-10 days
  • Food sources: Unpasteurized milk, raw poultry, beef, fecal contaminated water
• 1. Coli (E coli 0157:H7)


  • Caused by Escherichia coli
  • Produce shiga toxin, a poisonous substance
  • Facultative anaerobic bacteria
  • Type of illness: Bacterial infection
  • Onset time: 3-8 days
  • Symptoms: Bloody diarrhea followed by kidney failure
  • Food sources: undercooked ground beef, unpasteurized apple juice, undercooked fruits and vegetables, raw milk, diary products
• Listeriosis


  • Caused by Listeria Monocytogenes
  • Facultative anaerobic bacteria, ability to survive in high salt foods, and can grow at refrigerated temp.
  • Type of illness: Bacterial Infection
  • Onset time: 3-70 days
  • Symptoms: headache, stiff neck, confusion, loss of balance, convulsions, dangerous for pregnant women
  • Food sources: raw milk, meat, refrigerated ready to eat foods, processed food, and soft cheeses
• Perfringens Foodborne Illness


  • Caused by Clostridium Perfringens
  • Microaerophilic bacteria
  • Type of illness: Bacterial Toxin mediated infection
  • Onset time: 8-22 hours
  • Symptoms: severe abdominal cramps, severe diarrhea
  • Food sources: cafeteria germ, spices, gravy, improperly cooled foods, not cooked to the right temperature
• Salmonellosis


  • Caused by Salmonella bacteria
  • Facultative anaerobic bacteria
  • Fecal contamination
  • Type of illness: Bacterial infection
  • Symptoms: stomach cramps diarrhea, headache, nausea, fever, vomiting
  • Food sources: contaminated by soil, insects, intestinal waste of animals, raw meat, fish, eggs, raw salad dressing, cake mixes, sliced fruits and veg., dried gelatin, peanut butter
• Shigellosis


  • Caused by shigella bacteria
  • Facultative anaerobic bacteria
  • Comes from human intestines, polluted water, spread by flies, and food handlers
  • Type of illness: bacterial infection
  • Symptoms: diarrhea, fever, abdominal cramps, dehydration
  • Food sources: foods that are prepared by human contacts, salads, ready to eat meats, pasta salads, lettuce, moist foods
• Staphylococcal Illness


  • Caused by staphylococcus aureus
  • Facultative anaerobic bacteria. Can grow in cooked or safe foods that are contaminated
  • Commonly found in human skin, hands, hair, nose, and throat. Carrier are healthy and unhealthy people
  • Can grown in high salt or high sugar and lower water activity
  • Type of illness: Bacterial infection
  • Symptoms: nausea, vomiting, abdominal cramps, headaches
  • Food sources: foods that are prepared by human contacts, left over meats, eggs, egg products, potato salad, salad dressing
• Illnesses caused by viruses

  • Hepatitis A
  • Norwalk Virus
  • Rota Virus
• Hepatitis A


  • Caused by Hepto Virus or Hepatitis A virus
  • Found in human intestinal and urinary tract and contaminated water
  • Symptoms: fever, fatigue, headache, nausea, loss of appetite, stomach pain, vomiting
  • Incubation time: 2-10 months after food and water is consumed
  • Food sources: raw and lightly cooked clams harvested from polluted water, raw vegetables washed in polluted water, PHF handled by a person with hepatitis A
• Norwalk Virus


  • Symptoms: nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever
  • Food sources: contaminated water, shellfish from contaminated water, cont. fruits and vegetables
• Rota Virus


  • Cause disease like rota virus gastroenteritis
  • It is the leading cause of diarrhea among infants and children
  • Symptoms: vomiting, low grade fever, watery diarrhea
  • Transmission: person to person spread to contaminated hands
• Illnesses caused by parasites

  • Anisakis
  • Cyclosporiasis
  • Giardiasis
  • Trichinosis
• Anisakis


  • Anisakis spp. Are nematodes (round worm)
  • Associated by food borne infection from fish
  • Anisakis is about 1-1/2 inches long and diameter of human hair
  • They are beige, ivory, white, gray, brown or pink
• Cyclosporiasis


  • Caused by Cyclospora cayetanensis
  • Prevention: cook seafood at proper temp.
  • Symptoms: infections that infect the small intestines, watery diarrhea, loss of appetite, bloating, stomach cramps, nausea, vomiting, low grade fever
  • Food sources: berries, lettuce, fresh herbs
• Giardiasis


  • Caused by giardia doudenalis
  • A single cell microorganism called protozoa
  • Symptoms: diarrhea, stomach, cramps, nausea
  • Food sources: undercooked pork
• Trichinosis


  • Caused by Trichinella spiralis
  • This parasite looks like a small, hairy, round worm
  • Symptoms: nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues around the eyes, muscle stiffness, death
• Illnesses caused by fungi

  • Molds
  • Yeast
• Molds


  Individual mold cells are microscopic, they grew quickly and they are visible
• Yeast


  Like molds yeast can cause food spoilage
• Foodborne illness caused by naturally occurring chemicals


  • Food Allergens
  • Ciguatoxins
  • Scombrotoxin
  • Shellfish Toxin
  • Mycotoxin
• Food Allergens


  • Cause the immune to overreact
  • Common food allergens: Milk Soy, Egg fish, Wheat proteins shell fish peanuts chicken
• Ciguatoxins


  • Intoxications caused by eating contaminated tropical reef fish
  • Symptoms: nausea, vomiting, diarrhea, shortness of breath
  • Common foods: Barracuda, mackerel, snapper, triggerfish
• Scombrotoxin


  • Also called histamine or scombroid poisoning occurs when people eat fish that have been carelessly handled and permitted to build up biogenic amines such as histamine, cadaverine, and putrescine as consequence of bacterial spoilage
  • Common foods: tuna, anchovies, blue fish, mackerel, amberjack, Dark meat fishes
• Shellfish Toxin


  Toxins produced by certain algae called DINOFLAGELLATES when eaten by certain shellfish such as mussels, clams, oysters, scallop accumulate in their internal organs and become toxic to humans
• Mycotoxin


  • Fungi are molds, yeast and mushrooms, some of which are causing food borne illnesses
  • Molds and yeast can withstand more extreme condition than bacteria
  • Many mycotoxin have been shown to cause cancer
  • Aflatoxin is produced by certain mold
  • Common foods: More drier and acidic food such as corn, peanuts, pecans, and walnuts and milk
  • Toxin is not destroyed by cooking