1/30 NotesSalmonella1/30 NotesSalmonellaOverview:- Salmonella bacteria are the most commonly reported cause of foodborne illness- The bacteria cycle continuously through the environment via the intestinal tract in humans- The illness caused by Salmonella is called salmonellosisSources: - Salmonella bacteria are most commonly found in raw or undercooked foods such as eggs, unpasteurized, milk, or other dairy products and meats.- Fruits, vegetables, yeast, and chocolate also have been implicated withsalmonella outbreaks- Cross contamination causes salmonella to potentially be present in almost any foodSymptoms:- Headache, abdominal pain, diarrhea, and nausea- Symptoms generally begin 8 to 48 hours after eating contaminated food and can last anywhere between 1 to 8 days.Listeria monocytogenesOverview:- Listeria monocytogenes are foodborne bacteria that enter the intestines of warm blooded animals including some food animals and human following the ingestion of contaminated food- Once inside the body, the bacteria multiply and eventually produce numbers sufficient to cause illness- The illness caused by Listeria monocytogenes is called listeriosis Sources:- Commonly found in the intestines of humans and animals, in milk, soil,leafy vegetables, and in food processing environments- The bacteria also have been isolated in raw and cooked poultry (15-53%), meat (5-10%), seafood, salad, and sandwiches- Unpasteurized dairy products, meat pates, and processed meats are frequent food carries- These bacteria can grow in refrigerated temperaturesSymptoms:- Sudden onset of fever, chills, headache, backache, and occasional abdominal pain and diarrhea for adults and respiratory distress, refusalto drink, and vomiting in newborns- Symptoms may begin from one day to several weeks following infections- Newborns can contract listeriosis from an infected mother during birth- Listeriosis can cause spontaneous abortions and still births- Potentially fatal because it is capable of production complications including septicemia, meningitis/meningo-encephalitis, which affects tissues around the brain or spine. 2Campylobacter jejuniOverview:- Is recognized as one of the leading causes of diarrhea in the united states- The illness caused by Campylobacter jejuni is called campylobacteriosisSources:- Poultry, shellfish, livestock, and even pets carry the campylobacter jejuni organism- Cases of campylobacteriosis have been attributed to undercooked poultry and meats, raw unpasteurized milk, and untreated waterSymptoms/complications:- Muscle pains, headache, and fever followed by diarrhea, abdominal pain, and nausea that being 1 to 10 days following ingestion- Convulsions may occur in young children in association with high feversClostridium perfringens (cafeteria germs)Overview: - Found in the intestines of humans and animals, in soil, dust, insects, and sewage- The organism produces a toxin in the gastrointestinal tract, which causes the illness known as Clostridium perfringens enteritis. Sources:3- Known as the “cafeteria germ” outbreaks frequently occur when large quantities of food are served at room temperature or form a steam table.- Foods not cooled properly after serving also contribute to outbreaks.- Meat, poultry, cooked dried beans (refried beans), and gravies are the most common carries of clostridium perfringens, as well as unwashed vegetables.Symptoms/complications:- Mild diarrhea and gas pains which begins between 6 and 24 hours after ingestion and last about 24 hours.- The illness is most serious for the elderlyStaphylococcus aureus Overview:- Quickly multiply in food left at room temperatures, releasing an enterotoxin. As little as 2 hours may allow sufficient bacterial growth and toxin production to cause illness- Heat-sensitive but produce heat stable enterotoxin, which causes illness. Reheating food that already contain the toxin will not prevent the illness.- Ingestion of Staphylococcus aureus enterotoxin can result in staphylococcal food poisoning. Sources:- The most common source is from humans, as the organism is harboredin the nasal passages and on the skin- Food handlers commonly contaminate foods that do not undergo adequate heating/refrigeration to kill/prevent growth of the organism- Outbreaks most frequently involve foods high in protein, such as pork, beef, and poultry, as well as foods likely to be kept at room 4temperature for long periods of time, such as potatoes and egg salad, poultry dressing, and gravies.- Occasionally cows with infected udders transmit the bacteria. Symptoms/complications:- Abrupt onset of severe nausea, abdominal cramps, vomiting, diarrhea, and low-grade fever- Symptoms usually begin 1 to 6 hours after consumption of the contaminated food and usually last 1 to 2 days. Control measures:- Always wash hands thoroughly with warm, soapy water after going to the bathroom and before preparing food or eating food.- Wash food preparation utensils/surfaces with warm, soapy water after each use.- Wash produce thoroughly before preparing, using only clean, drinkable water.- Avoid cross-contamination of raw and cooked foods and food preparation utensils and surfaces.- Carefully follow “keep refrigerate”, “sell by”, and “use by” dates.- Thaw poultry and meat in a refrigerator or microwave and cook immediately after thawing.- Never consume unpasteurized, raw, or undercooked foods of animal origin, including milk and dairy products.- Cook ground meats to a uniform internal temperature of >160 degreesF (ground poultry to >165-degree F).- Cook non-ground meats (beef, pork, and lamb) to an internal temperature of >145-degree F (pork >145-degree F and poultry to 165-degree F).- The bacteria are on the outside muscle, so when you grind the meat, the outside and the inside are mixed together. That’s why ground meats need higher temperature requirements. 5- Large leftover portions should be divided up in shallow pans and cooled in a refrigerator.- Reheat leftovers and ready-to-eat foods such as hot dogs to 160-degrees F.-Keep hot foods hot (>14-degree F) and cold foods cold (<40 degrees F).-Because staphylococcus is common bacteria, food handlers should not have boils, sores, or abscesses that could infect food or food preparation utensils and surfaces.Slaughter-Dressing of Livestock- To discuss current methods of slaughter-dressing of livestock- To detail laws and regulations that impact on slaughter of livestock- To demonstrate the various methods of