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7 2.2: Most Common Biological Hazards

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.

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The Big 6 foodborne illnesses* is based on information from U.S. Food and Drug Administration and licensed in the Public Domain.

 

 

The FDA defines Bacteria as single-cell, independently replicating microorganisms that lack a membrane-bound nucleus and other organelles. [1] 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. 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

ORGANISM COMMON NAME OF ILLNESS ONSET TIME AFTER INGESTING SIGN & SYMPTOMS DURATION FOOD SOURCES
Bacillus cereus B. cereus food
poisoning
10-16 hrs Abdominal cramps, watery diarrhea,
nausea
24-48 hours Meats, stews, gravies, vanilla
sauce
Campylobacter
jejuni
Campylobacteriosis 2-5 days Diarrhea, cramps, fever, and
vomiting; diarrhea may be bloody
2-10 days Raw and undercooked poultry,
unpasteurized milk,
contaminated water
Clostridium
botulinum
Botulism 12-72 hours Vomiting, diarrhea, blurred vision,
double vision, difficulty in swallowing,
muscle weakness. Can result in
respiratory failure and death
Variable Improperly canned foods,
especially home-canned
vegetables, fermented fish,
baked potatoes in aluminum foil
Clostridium
perfringens
Perfringens food
poisoning
8–16 hours Intense abdominal cramps, watery diarrhea Usually 24
hours
Meats, poultry, gravy, dried or
precooked foods, time and/or
temperature-abused foods
Cryptosporidium Intestinal
cryptosporidiosis
2-10 days Diarrhea (usually watery), stomach
cramps, upset stomach, slight fever
May be
remitting and
relapsing
over weeks to
months
Uncooked food or food
contaminated by an ill food
handler after cooking,
contaminated drinking water
Cyclospora
cayetanensis
Cyclosporiasis 1-14 days,
usually at
least 1 week
Diarrhea (usually watery), loss of
appetite, substantial loss of weight,
stomach cramps, nausea, vomiting,
fatigue
May be
remitting and
relapsing
over weeks to
months
Various types of fresh produce
(imported berries, lettuce, basil)
E. coli (Escherichia
coli) producing
toxin
E. coli infection
(common cause of
“travelers’ diarrhea”)
1-3 days Watery diarrhea, abdominal cramps,
some vomiting
3-7 or more
days
Water or food contaminated with
human feces
E. coli O157:H7 Hemorrhagic colitis
or E. coli O157:H7
infection
1-8 days Severe (often bloody) diarrhea,
abdominal pain and vomiting.
Usually, little or no fever is present.
More common in children 4 years or
younger. Can lead to kidney failure
5-10 days Undercooked beef (especially
hamburger), unpasteurized
milk and juice, raw fruits and
vegetables (e.g. sprouts), and
contaminated water
Hepatitis A Hepatitis 28 days
average
(15-50 days)
Diarrhea, dark urine, jaundice,
and flu-like symptoms, i.e., fever,
headache, nausea, and abdominal
pain
Variable,
2 weeks-3
months
Raw produce, contaminated
drinking water, uncooked foods
and cooked foods that are not
reheated after contact with an
infected food handler; shellfish
from contaminated waters
Listeria
monocytogenes
Listeriosis 9-48 hrs for
gastrointestinal
symptoms,
2-6 weeks
for invasive
disease
Fever, muscle aches, and nausea
or diarrhea. Pregnant women
may have mild flu-like illness, and
infection can lead to premature
delivery or stillbirth. The elderly or
immunocompromised patients may
develop bacteremia or meningitis
Variable Unpasteurized milk, soft cheeses
made with unpasteurized milk,
ready-to-eat deli meats
Noroviruses Variously called viral
gastroenteritis, winter
diarrhea, acute nonbacterial gastroenteritis,
food poisoning, and food
infection
12-48 hrs Nausea, vomiting, abdominal
cramping, diarrhea, fever, headache.
Diarrhea is more prevalent in adults,
vomiting more common in children
12-60 hrs Raw produce, contaminated
drinking water, uncooked foods
and cooked foods that are not
reheated after contact with an
infected food handler; shellfish
from contaminated waters
Salmonella Salmonellosis 6-48 hours Diarrhea, fever, abdominal cramps,
vomiting
4-7 days Eggs, poultry, meat,
unpasteurized milk or juice,
cheese, contaminated raw fruits
and vegetables
Shigella Shigellosis or
Bacillary dysentery
24-48 hrs Abdominal cramps, fever, and
diarrhea. Stools may contain blood
and mucus
4-7 days Raw produce, contaminated
drinking water, uncooked foods
and cooked foods that are not
reheated after contact with an
infected food handler
Staphylococcus
aureus
Staphylococcal food
poisoning
1-6 hours Sudden onset of severe nausea
and vomiting. Abdominal cramps.
Diarrhea and fever may be present
24-48 hours Unrefrigerated or improperly
refrigerated meats, potato and
egg salads, cream pastries
Vibrio
parahaemolyticus
V. parahaemolyticus
infection
4-96 hours Watery (occasionally bloody)
diarrhea, abdominal cramps, nausea,
vomiting, fever
2-5 days Undercooked or raw seafood,
such as shellfish
Vibrio vulnificus V. vulnificus infection 1-7 days Vomiting, diarrhea, abdominal
pain, bloodborne infection. Fever,
bleeding within the skin, ulcers
requiring surgical removal. Can be
fatal to persons with liver disease or
weakened immune systems
2-8 days Undercooked or raw seafood,
such as shellfish (especially
oysters)

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.

 

https://youtube.com/watch?v=jDg8DQl7ZeQ%3Fsi%3DQHg9M2Imj5X8LkNr

“Food Expiration Dates Don’t Mean What You Think” by Carolyn Beans. Youtube Video. https://youtu.be/jDg8DQl7ZeQ?si=F77eIIAdXXNg2m7F.

 

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Food Handling Reason
Luncheon meats, bacon, or hot dogs Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard salami and dry-cured country hams Use. Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.
Cooked leftover meat and poultry Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked casseroles Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Cooked grain and pasta Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Hard cheese
(not cheese where mold is part of the processing)
Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.
Cheese made with mold
(such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert)
Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.
Soft cheese
(such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) Crumbled, shredded, and sliced cheeses (all types)
Discard Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.
Yogurt and sour cream Discard Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
Jams and jellies Discard The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.
Fruits and vegetables, SOFT
(such as cucumbers, peaches, tomatoes, etc.)
Discard SOFT fruits and vegetables with high moisture content can be contaminated below the surface.
Bread and baked goods Discard Porous foods can be contaminated below the surface.
Peanut butter, legumes and nuts Discard Foods processed without preservatives are at high risk for mold.
Fruits and vegetables, FIRM
(such as cabbage, bell peppers, carrots, etc.)
Use. Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It's difficult for mold to penetrate dense foods.

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.


  1. Food Safety A to Z reference guide by the Food and Drug Administration is licensed under the Public Domain.
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