MBIOS 101 1nd Edition Lecture 38 Outline of Last Lecture - Lines of Defense1. Epidemiology 2. Terms 3. Agencies4. Examples5. Stages of disease Outline of Current Lecture – 1. Portals of entry2. Factors in foodborne and waterborne illness3. Agencies with food safety 4. Techniques to prevent contamination 5. Foodborne Illness Current Lecture – Viruses1. Portals of entry for Pathogens of Common Diseasesa. Mucous Membranesi. Respiratory Tract 1. Example: Streptococcus pneumoniaea. Disease- Pneumococcal pneumoniab. Incubation-variable2. Example: Influenza virus a. Disease- Influenzab. Incubation period- 18-36 days ii. Gastrointestinal tract1. Example: Shigella spp.a. Disease- Shigellosis (bacillary dysentery)b. Incubation- 1-2 daysThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.2. Example: Salmonella Enterica a. Disease- salmonellosis b. Incubation- 7-22 days iii. Genitourinary tract 1. Example: Neisseria gonorrheae a. Disease- Gonorrheab. Incubation- 3-8 days2. Examples: Herpes Simplex virus type II a. Disease- Herpes virus infectionsb. Incubation- 4-10 days iv. Skin or Parenteral Route 1. Example: Clostridium perfringens a. Disease- gas gangrene b. Incubation – 1-5 days2. Example: Rabiesvirus (Lyssavirus) a. Disease- Rabiesb. Incubation- 10-1 year 2. Factors in the prevention of foodborne and waterborne pathogensa. Microbial pathogeni. A few are from fungi and algaeii. Some are viruses and protozoa iii. Most are bacteria b. Reservoiri. Animal ii. Human c. Mode of transmission i. Feces ii. Etc.3. Agencies that deal with food safety responsibilities a. Federal Trade Commission (FTC)i. Regulates the advertising and marketing of food productsii. Has the authority to take legal action against unwarranted advertising claimsb. Department of Justice i. Seizes products when federal food safety laws are violatedii. Prosecutes suspected violators of food safety lawsc. Bureau of Alcohol, Tobacco, and Firearms (BATF) i. Enforces laws that involve the production, distribution, and labeling of most alcoholic beverages ii. Sometimes shares responsibilities with FDA when alcoholic beverages are adulterated or contain food or color additives, pesticides, or contaminantsd. National Marine Fisheries Service (NMFS)i. Responsible for seafood quality and identification, fisheries management and development, habitat conservation, and aquaculture productione. State and local governments i. Inspect restaurants, retail food outlet, dairies, grain mills, and other food establishments within their jurisdiction ii. Embargo illegal food products in many situations4. Techniques to prevent food contaminationa. Heat – Canning, pasteurization, and cookingb. Radiationc. Filtration d. Prevention of growthi. Maintenance of temperature – hot or coldii. Preservative additives – gas, salt, sugar, and nitrogen salts 5. Food Intoxication verses Food infection a. Food intoxication: The toxin is released by microbes growing in the food. After the toxin is ingested, it acts upon its target tissue and causes symptomsb. Food infection: The infectious agent comes from food or is introduced into it through poor food processing and storage. After cells are ingested, they invade the intestine and cause symptoms of gastroenteritis. 6. Foodborne Illness a. Foodborne infectionsi. Camplyobacteriosis – raw poultry, beef, lamb, unpasteurized milk 1. Onset and symptoms- 2-5 days, diarrhea, nausea, vomiting, abdominal cramps, fever, sometimes bloody stool2. Prevention: cook foods thoroughly ii. Listeriosis: raw meat, poultry, and seafood; raw milk; soft cheese; leafy vegetables 1. Onset and symptoms- 1-21 days, mimics the flu2. Use sanitary food-handling techniques b. Food Intoxication i. Botulism: canned foods1. Onset and symptoms- 4-36 hours, double vision, inability to swallow, progressive paralysis of respiratory system2. Prevention: use proper canning
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