Chapter 2.1 Food Hazards

The following chapters 2 and 3 will explore the food hazards that cause illness. There are three types of food hazards: biological, chemical, and physical. This chapter will explore biological hazards,, often referred to as pathogens. These include living organisms and nonliving substances that cause many food-related illnesses. You might be more familiar with the term “germ.” In relation to a germ, a pathogen is a more specific term for disease-causing microorganisms.

The food service industry has adopted the name “Bad Bug” to refer to pathogens that cause food poisoning also sometimes referred to as foodborne illness.  The FDA reports that 1 in 6 Americans develop foodborne illnesses a year, resulting in approximately 3000 deaths and 128,000 hospitalizations.^[1] Living organisms include bacteria, fungi, and parasites, while nonliving include viruses, spores, and toxins. These are recognized as the main categories of biological hazards known as pathogens.

2.2 MOST COMMON BIOLOGICAL HAZARDS

The FDA and CDC recognize six pathogens causing most foodborne illnesses in the United States. Bacteria are half of the top six illness-causing pathogens. These are Salmonella spp., Salmonella Typhi, and Shigella spp. Viruses included are Hepatitis A and Norovirus, and the list contains one toxin, Shiga toxin, a type of Enterohemorrhagic Escherichia coli (EHEC) bacteria sometimes generically referred to as E. coli. Other bacteria you might be familiar with are Listeria (Listeria monocytogenes), often associated with ready-to-eat foods, and Botulism (Clostridium botulism), most commonly associated with dented or bulging cans.

Ostrenga, S. (n.d.). “The Big 6” foodborne pathogens: Introduction. MSU Extension. https://www.canr.msu.edu/news/the_big_6_foodborne_pathogens_introduction#:~:text=They%20list%20%E2%80%9CThe%20Big%206,in%20this%20series%20of%20articles

The FDA defines Bacteria as single-cell, independently replicating microorganisms that lack a membrane-bound nucleus and other organelles (FDA Food Safety A to Z reference guide, 2014). They are mostly harmless organisms found everywhere.. Your body has bacteria on and in it that help keep you healthy. While most of these bacteria are harmless, harmful pathogenic bacteria cause disease. They can cause disease by invading human tissue or producing toxic substances that can alter normal body functions.

Diseases Caused by Pathogenic Bacteria Include:

Foodborne illness

Tuberculosis

Cholera

Bacterial meningitis

Legionnaire’s disease

Rheumatic fever

Typhoid

Tetanus

Pneumonia

Strep throat

Stomach ulcers

Tooth decay

Skin infections

Make this section into H5P

Food becomes contaminated with pathogens, mainly from animals, soil, water, and infected humans. The following are the six most common:

Salmonella spp.

Salmonella Typhi

Shigella spp.

Norovirus

Hepatitis A

E. coli (Shiga toxin-producing)

(https://my.clevelandclinic.org/health/articles/24494-bacteria)

Salmonella spp. refers to multiple species of non-typhoid-causing Salmonella. While Salmonella Typhi refers to typhoid-causing salmonella. Nontyphoid-causing Salmonella is found in animals and can be transferred to humans via food and water. Salmonella Typhi is found in humans and is transferred via feces. Salmonella spp. symptoms are usually diarrhea, fever, cramps, and nausea, while Salmonella Typhi symptoms are those of typhoid fever, including a high fever, stomach ache, headache, loss of appetite, and/or a rash. Salmonella spp. can manifest anywhere from 12 hours to 72 hours and lasts up to a week. Drinking plenty of fluids and rest is usually enough to help you recover. Salmonella Typhi symptoms generally start 1-14 days after initial exposure and can lead to severe illness. Preventing Salmonella means working in clean areas, separating raw and cooked food, cooking food properly, practicing good personal hygiene, and using products from approved sources.

Shigella spp. outbreaks are primarily associated with contamination by an infected food employee. Symptoms include cramping, fever, bloody or mucusy diarrhea, and a feeling of having to empty your bowels, though there is nothing left to empty. Often manifesting in 1 – 2 days, Shigella can last up to a week. As with Salmonella spp., it is wise to rest, drink plenty of fluids, and consult a doctor if symptoms persist or worsen. Practicing good personal hygiene and staying home when sick will help stop the spread of this illness.

Viruses like bacteria are a type of pathogen. When you are sick, a doctor can give you antibiotics to fight bacteria, but antibiotics will not cure a virus (Cleveland Clinic). According to the CDC, Norovirus causes most of the foodborne illnesses in the United States. Noroviruses can only sit in food; unlike bacteria, they will not multiply. Norovirus can survive freezing temperatures but is killed by proper cooking. The symptoms are characterized by vomiting and diarrhea. It is highly contagious and is often called stomach flu because its symptoms may also include a headache, fever, and body aches. Symptoms usually start 12 – 48 hours after exposure and can last up to 3 days. Sick food employees often spread Norovirus. Often foods can be a natural carrier, including oysters, seafood, cole slaw, salads, baked goods, frosting, water & ice. The gastroenteritis caused by Norovirus can cause severe dehydration. As with other foodborne illnesses, drink plenty of liquid and rest, practice good personal hygiene, and do not work if you are sick.

Hepatitis A is a virus often results in inflammation of the liver. Epidemics of Hepatitis A are associated with contaminated food and water. It is usually a short-term illness, but more severe cases can last up to 6 months. Unlike other foodborne illnesses, there is a vaccine for Hepatitis A. Symptoms include dark urine and /or clay-colored stool, diarrhea, exhaustion, fever, joint pain, loss of appetite, vomiting, and jaundice and usually appear 2 – 7 weeks from exposure, though not all carriers of Hepatitis A will manifest symptoms. It is contracted by person-to-person contact and by eating or drinking contaminated food or drinks. Hepatitis A virus is transmitted primarily by the fecal-oral transmission; that is when an uninfected person ingests food or water that has been contaminated with the feces of an infected person. This may happen through dirty hands when an infected person prepares food. This is why washing hands is important when working with food both at home and at work. While the vaccine is not required to work in the food service industry it is a recommended precaution.

E. coli (EHEC) are a large group of bacteria that produce toxins, some deadly. While not all are harmful, the Shiga toxin-producing E. coli is identified as one of the top 6 foodborne illnesses causing pathogens. People can get infected by eating contaminated food or drinks, having contact with the animals, their feces, their environment, or contact with human feces. Symptoms include bloody diarrhea, cramps, and vomiting. The Shiga toxin bacteria can also cause Hemolytic uremic syndrome (HUS), which can lead to kidney failure. Most people will show symptoms in 3 – 4 days, but it can be as many as 10, and the illness can last up to 10 days. If HUS develops, it usually occurs within the first week. Rest and drinking plenty of water are recommended. Prevention is practicing good personal hygiene when preparing and serving food, ensuring foods are cooked properly, and avoiding unpasteurized dairy, juice, and sprouts can prevent illness.

Foodborne Illness-Causing Organisms in the U.S. - What You Need To Know

While the American food supply is among the safest in the worl, the Federal government estimates that there are about 48 million cases of foodborne illness annually-the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.
The chart below includes foodborne disease-causing organisms that frequently cause illness in the United States. As the chart shows, the threats are numerous and varied, with symptoms ranging from relatively mild discomfort to very serious, life-threatening illness. While the very young, the elderly, and persons with weakened immune systems are at greatest risk of serious consequences from most foodborne illness, some of the organisms shown pose grave threats to all persons.
For more information, contact the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition’s Food and
Cosmetic Information Center at 1-888-SAFEFOOD (toll free), Monday through Friday 10 AM to 4 PM ET (except Thursdays from
12:30 PM to 1:30 PM ET and Federal holidays). Or, visit the FDA website at http://www.fda.gov/educationresourcelibrary

Fungi are any of about 50,000 species of organisms. Not all fungi are harmful, some do very important things like make breads, beers, wines, cheeses and medicines. These include:

Yeast — single-cell fungi; can cause skin infections

Mushrooms — multi-cell fungi

Molds and Mildew — multi-cell fungi; mold and mildew spores are allergens

Smuts — Disease-causing fungi of corn, wheat, and onion; and

Rusts — Disease-causing fungi of wheat, oats, beans, asparagus, snapdragon, and hollyhock

Types of fungi can sometimes produce toxic compounds called mycotoxins, posing serious health risks to humans and animals. Mold is widespread and can grow in nearly any environment. It reproduces by releasing spores into the air, which then travel until they land in a location with suitable conditions to grow and start the cycle again. Mycotoxins are poisonous substances produced by specific types of mold. They are most commonly associated with contaminated grain and nut crops but can also be found on celery, apples, grape juice, and other fruits and vegetables. These toxins can lead to a wide range of health issues, including nausea, stomach cramps, jaundice, cancer, weakened immune function, respiratory problems, neurological disorders, and even death. Mycotoxins can contaminate food’s surface, but they may also penetrate deep into it, making them harder to detect or remove. However, their growth is significantly reduced when food is kept clean, dry, and stored properly.

Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food keep the following in mind:

Don’t sniff the moldy item. This can cause respiratory trouble.

If the food has mold on it, throw it away.

Clean the walk-in or storage area where the moldy food was stored.

Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.

Insert video Food expiration dates don’t mean what you think – Carolyn Beans

Parasites are organisms with a symbiotic relationship to a host. The host provides nourishment and protection. They can be as small as single-celled organisms or as big as a worm and visible to the naked eye. Parasites can be transmitted back and forth from humans to animals. These organisms can live within the host in tissues and organs and are often excreted in feces. Often transmitted via contaminated food and water, parasites can cause diarrhea, cramps, fever, fatigue, muscle aches, gas, and nausea, while some cause no symptoms at all. Chronic cases can lead to dehydration and severe weight loss. The majority of symptoms will appear in 1 – 2 weeks and can last up to 6 weeks or years in the case of chronic infection. Examples of parasites that may contaminate food are: Trichinella spiralis (trichinosis), which can be found in pork, and Anisakis roundworm, which can be found in fish.