Food pathogens and natural toxins Nutrition Course vv目中比含品解究中心“盒上
Food pathogens and natural toxins Nutrition Course
Why? Understanding is key to control and prevention HACCP GMP SOP Preventive measure Food safety
Why? ◼ Understanding is key to control and prevention ◼ HACCP, GMP, SOP …. ◼ Preventive measure ◼ Food safety
What will we discuss? Organisms Bacteria Protozoa and worms Virus Prions ■ ToXins others
What will we discuss? ◼ Organisms ◼ Bacteria ◼ Protozoa and worms ◼ Virus ◼ Prions ◼ Toxins ◼ others
Who is prone? Usually everybody (except for immunity) Effects are more serious in vulnerable groups Elderly Children Patients Tourists Effects are sometimes secondary
Who is prone? ◼ Usually everybody (except for immunity) ◼ Effects are more serious in vulnerable groups ◼ Elderly ◼ Children ◼ Patients ◼ Tourists ◼ Effects are sometimes secondary
Food infection vs food intoxication Intoxication due to entero-or neurotoxin e.g. botulism, Staphylococcus aureus Infection from ingestion of living harmful micro organisms E.g. Sighella, protozoa, salmonella, hepatitis A Intoxi-infection e.g. Vibrio cholerae
Food infection vs. food intoxication ◼ Intoxication: due to entero- or neurotoxin ◼ e.g. botulism, Staphylococcus aureus ◼ Infection: from ingestion of living harmful micro organisms ◼ E.g. Sighella, protozoa, salmonella, hepatitis A ◼ Intoxi-infection e.g. Vibrio cholerae
O organisms Bacteria
Organisms: Bacteria
Salmonella Description ■ Rod shaped ■Mot|e Non-spore forming G Animals: poultry and pig, ■ Seafood
Salmonella Description ◼ Rod shaped ◼ Motile ◼ Non-spore forming ◼ G- ◼ Animals: poultry and pig, ◼ Seafood…
Salmonella D isease Typical spp produce fever like symptoms Diarrhea, cramps, fever, vomit Arthritic chronic symptoms after 3 weeks are possible Onset time 6-8 hours Infective dose: As few as 15-20 cells
Salmonella Disease ◼ Typical spp produce fever like symptoms ◼ Diarrhea, cramps, fever, vomit ◼ Arthritic chronic symptoms after 3 weeks are possible ◼ Onset time 6-8 hours ◼ Infective dose : As few as 15-20 cells
Salmonella Food items Raw meats, poultry, eggs, milk and dairy products fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing. cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate
Salmonella Food items ◼ Raw meats, poultry, eggs, milk and dairy products, ◼ fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate
Clostridium botulinum Description 上7 ■ Anaerobic G Sporeforming Toxin! ■ Spores are heat resistant ■ Wide spread Soils, water, digestive tract
Clostridium botilinum Description ◼ Anaerobic ◼ G+ ◼ Sporeforming ◼ Toxin! ◼ Spores are heat resistant ◼ Wide spread ◼ Soils, water, digestive tract
