Lecture 12: Food Borne Illness Case Study Notes

• What is Food Safety?


  scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.
• What is Food defense?

  the effort to protect food from acts of intentional adulteration
• How many people contract food borne illness in the U.S. each year?

  CDC estimate 48 million people
• How many hospitalizations?


  128,000
• How many deaths?


  3,000
• What is the cost of food borne illness annually in health care related expenses?

  152 billion
• World Health Organization (WHO)'s first ever global estimates of foodborne diseases find children under ___ account for almost ____ of deaths

  5 and 1/3
• First ever estimates of the global burden of foodborne diseases show almost __ in ___ people fall ill every year from eating contaminated food and how many die as a result?

  1 in 10 and 420,000
• State the goals of Food Borne Outbreak investigation: Primary goal

  STOP the outbreak
• Other goals include for outbreak investigation:


  -define the cause-find the source-stop the spread-implement control and prevention measures-short term long terms
• Describe the first 3 steps of CDC outbreak investigation:

  1. confirm the existence of an epidemic2. verify the diagnosis3. develop a case definition
• What are the 2 broad classifications of Food Borne Illness


  -Infections-Intoxications
• Define Infections


  are a consequence for the growth of a microorganism in the body
• Define Intoxications


  are caused by ingestion of food already contaminated by toxins
• What are the Illness results from 2 mechanisms?

  1. viruses, bacteria, or parasites invade the intestinal mucosa and or other tissues, multiple and directly damage surrounding tissues (Ex. salmonella)2. bacteria and certain viruses invade and multiple in the intestinal tract and then release toxins that damage surrounding tissues or interfere with normal organ tissue function.
• During infection there is a growth period with


  latent or lag phase before signs of illness, normally several hours to days.
• Symptoms of infection


  vomiting, diarrhea, may have fever and other symptoms of infections such as high WBC.
• Intoxication is a poisonous substance produced by

  a living organism
• The organism ____ ____ have to grow in the body to the toxin takes effect quickly. Minutes to few hours.

  Does not
• Symptoms of intoxication include


  vomiting, diarrhea, not necessarily fever, it is not an infection
• What are 4 toxins mentioned in lecture?


  -Bacillus cereus-Staphylococcus aureus-Clostridium perfringens-Clostridium botulinum
• What is the prime example of toxins in food?

  Staph aureus
• What is the most common and sometimes the only symptom for intoxication?

  Vomiting
• Identify food-borne agents by classification (think broad categories)


  bacteria, parasites, viruses, poisons (heavy metals, drugs, insecticides) Misc. radiation, foreign bodies- glass, metal