Foodborne Illness

1. Published in Academicomic.wordpress.com
1

2. Published in Academicomic.wordpress.com
2

3. Published in Academicomic.wordpress.com
3
*See Comic Notes Section 1-4 (pg 7-9)

4. Published in Academicomic.wordpress.com
4

5. Published in Academicomic.wordpress.com
5
*See Comic Notes Section 5 for mechanism (pg 10)

6. Published in Academicomic.wordpress.com
6
*See Comic Notes Section 6 for mechanism (pg 10)

7. Published in Academicomic.wordpress.com
7
Comic Notes Section:
Foodborne Disease Pathogens and its mechanism
1. Bacterial that causes Food Infections
Bacteria Latency
Period
Main Symptoms Typical Food Mode of
Contamination
How to
prevent
Salmonella sp. 12-36 hr Diarrhea,
abdominal pain,
chills, vomit,
dehydrate
Raw,
undercooked
eggs, ram milk,
meat and
poultry
Food
contaminated
from raw
unclean animal
sources or
human feces
Cook eggs
and poultry
thoroughly,
drink
pasteurize
milk
Campylobacter
jejuni
2-5 days Diarrhea,
abdominal pain,
fever, dysentery
Animal-based
food (meat,
seafood, etc.)
Exposed to
contaminated
meat or raw
milk
Same as
Above
Escherichia Coli
(E.Coli)
Around
18 hr
Cramps, diarrhea,
fever, dysentery
Raw Foods Human fecal
contamination
(Direct or raw
Water)
General
Sanitation
practices
Yersinia
enterocolitica
(yersiniosis)
3-7 days Diarrhea,
mimicking
appenditis, fever,
vomits
Raw/undercoo
ked pork or
beef, tofu
processed in
spring water
Swine manure
(direct or
indirect
contamination)
Cooked
meat, and
chlorinate
water
Listeria
Monocytogenes
(Listeriosis)
3-70
days
Meningoencephalit
is, stillbirths;
septicemia or
meningitis in
newborn baby
Raw milk,
cheese and
vegetables
Soil or
infected
animals,
directly or
indirect.
Pasteurizati
on of milk
and
thorough
cooking
Vibrio
Parahaemolyticus
12-24 hr Diarrhea, cramps,
nausea, headache
Fish and
seafood
Marine coastal
environment
Cook fish
and seafood
thoroughly
Shigella Sp.
(shigellosis)
12-48 hr Diarrhea, fever,
nausea, vomit
Raw Foods Human Fecal
contamination
General
Sanitation.

8. Published in Academicomic.wordpress.com
8
2.Bacteria that causes Food Intoxication
Bacteria Latency
Period
Main Symptoms Typical Food Mode of
Contamination
How to
prevent
Staphylococcus
aureus
0.5-8 hr Nausea, Vomit,
diarrhea, cramps
Ham, meat,
poultry
products,
cream filled
pastries,
whipped
butter, cheese
Sick Food
Handlers
(Cold, sore
throats,
wounds)
Through
heating and
rapid
cooling of
foods
Escherichia coli 10-72 hr Watery Diarrhea,
occasional cramps,
vomiting
Raw Foods Human fecal
contamination
(direct or
indirect)
General
sanitation
Clostridium
perfringens
8-24 hr Diarrhea,
cramps,nausea and
vomit
Cooked meat
and Poultry
Contact with
raw uncooked
food or soil
Through
heating and
rapid
cooling of
foods
Clostridium
Botulinum
12-36 hr Fatigue, double
vision, slurred
speech,
respiratory
failure
Vegetables,
fruits, meats,
fish, poultry
Contaminate
from
soil/water
that have the
microbe
Through
heating and
rapid
cooling of
foods
Bacillus Cereus 6-15 hr Diarrhea, cramps,
vomit
Meat product,
soup, sauces
Contaminate
from
soil/water
that have the
microbe
Through
heating and
rapid
cooling of
foods

9. Published in Academicomic.wordpress.com
9
3.Bacteria that causes Intoxification
Bacteria Latency
Period
Main Symptoms Typical Food Mode of
Contamination
How to
prevent
Campylobacter
jejuni
2-5 days Diarrhea,
abdominal pain,
chills, fever
Infected
food-source
animal
Chicken, raw
milk
Cooking
thoroughly,
general
sanitation
Escherichia coli
(serotypes
O157:H7 etc.)
12-60 hr Watery bloody
diarrhea
Raw, or
undercooked
beef, raw milk
Infected
cattle
Cooking
thoroughly,
irradiate
beef
Vibrio Cholera
(Cholera)
2-3 days Profuse watery
stools; dehydrate,
vomit.
Raw, or
undercooked
Seafood
Human feces
in Marine
Environment
Cook
Seafood
thoroughly,
general
sanitation
4. Mechanism of Intoxification
Campylobacter jejuni attached to
mucosal cell receptor in our body cell
and produce toxin.
ATP cAMP
The toxin influence the conversion of ATP to
body energy, and change it to become Cyclic
AMP. (Influence by activating enzyme
responsible for the conversion)
cAMP then blocks the uptake of Na+ ion to
mucosal cells in intestinal lining. This will make
the ion accumulate and cause osmotic
inbalance. This will cause watery diarrhea.
Campylobacter
jejuni
Mucosal Cell
Na+
Na+
Na+
H2O
Mucosal Cell To Anus

10. Published in Academicomic.wordpress.com
10
5. Mechanism of Virus Transmission
6. Mechanism of Parasitic infections
All information from comic and the comic notes section were obtained from:
Understanding Food Science and Technology International Edition
by Peter S. Murano
Food
Contaminated
with Virus
Food
Consumed
Virus is not
digested and
incubate
inside body
Ilness occur
Unsporulated
cyst
Enviromental
condition
make cyst
sporulated
into food
chain
Sporulated
cyst in food
is consumed
Inside body:
Cyst become
excystation
(release
parasite)
Parasite
form
zygote
Zygote become
unsporulated
cyst and release
through
excretion in
stool.

11. Published in Academicomic.wordpress.com
11
Short Communication Essay
A Foodborne Disease story: present and future
As a quick review, the foodborne disease outbreak in America is abundance. 48
million illness were estimated to occurred in America ANNUALLY (Control et al.,
2011). A comparison of surveillance on foodborne disease outbreak in America
between 1998-2002 and 2008, shows a drastic difference in terms of what is
causing human sick. In 1998-2002, Salmonella serotype Enteritis accounted for the
largest number of outbreaks and outbreak-related cases; the runner-up, Norovirus,
is a viral transmission virus that cause infectious through contaminated food or
water and even surfaces (Lynch et al., 2006). However, in 2008, Norovirus become
the no. 1 in causing the most foodborne disease outbreaks (Control et al., 2011).
As you know from the comic, virus transmission occur most probably due to
incompetent food handling process. The society must learn that they have to
choose good food from good source. However, from the data, the people of
America do not follow the advice. This does not to say that Americans are ignorant,
but the Centre for Disease Control is the only one publishing the data free and
consistently in the world. So, the Americans become the model in this context. We
can learn from these data to extrapolate to our country, although not accurately
but suffice for estimation of each of the countries behavior (America is still a
huge country you know, they have population almost of any kind)
As a fellow person from Malaysia, I advised anyone to be cautious of the
food you buy from hawkers, or restaurants. In Malaysia, there were a lot food
hazard issues (Izham Nayan, 2012), from sacrilege religion (Islamic Halal) to
unhygienic conditions (Failed food quality control policies). However, these were
due to people’s greed. All of these can be changed (although it will be a daunting
challenge). But what about to happen next is beyond our grasp.
As we know, Global Warming is real, and it is becoming reality. Although
there are attempts of climate denials in media (Emily Atkin, 2014; Hoggan et al.,
2009; Owen et al., 2010), Courts ("Native Village of Kivalina v. ExxonMobil Corp,"

12. Published in Academicomic.wordpress.com
12
2009) in which Some succeed, some didn’t. There are even literature studies on
why the population does not believe global warming (Boykoff et al., 2004; Maibach
et al., 2014).
The effect of global warming to the foodborne disease is substantial.
According to a research report (Hall et al., 2002), unpredictable weather and its
subsequent disaster could lead to disarray of food logistics and hygiene. Change in
temperature could render the equipment for food preservation useless due to poor
temperature control in changing climate. Temperature rising could also increase
the growth of cyanobacteria (Blue-green algae) in water supplies and recreational
water bodies. This will lead to mass bacterial intoxication. Foodborne Disease will
be ubiquity.
However, there is still hope (and time). We, as a human, must be vigilant. It is our
nature to learn and learn we must. We must learn on how to prevent the foodborne
disease pathogens spread as well as practice it. Then, we must devise a plan or
strategy (even on individual basis) on acquiring good and hygienic basic food supply.
These include learning and practicing agriculture or simple food preservation
technique. Global warming will come (unless some miracle happen), but until then, we
must equipped ourselves with proper knowledge and the capability to overcome it.
Hadi Akbar Bin Dahlan
hadiakbar1591@rocketmail.com

13. Published in Academicomic.wordpress.com
13
References
Boykoff, Maxwell T, & Boykoff, Jules M. (2004). Balance as bias: global warming
and the US prestige press. Global environmental change, 14(2), 125-136.
Control, Centers for Disease, & Prevention. (2011). Surveillance for foodborne
disease outbreaks--United States, 2008. MMWR. Morbidity and mortality
weekly report, 60(35), 1197.
Emily Atkin. (2014). In Debate With Bill Nye, Congresswoman Says Climate Policy
Must Consider ‘Benefits Of Carbon’, Climate Progress. Retrieved from
http://thinkprogress.org/climate/2014/02/16/3297881/blackburn-nye-
debate/
Hall, Gillian V, D Souza, Rennie M, & Kirk, Martyn D. (2002). Foodborne disease in
the new millennium: out of the frying pan and into the fire? Medical Journal
of Australia, 177(11/12), 614-619.
Hoggan, James, Littlemore, Richard D, & Ball, Timothy. (2009). Climate cover-up:
The crusade to deny global warming: Greystone books Vancouver.
Izham Nayan. (2012). Kertas Kerja Kepentingan Ilmu Kepenggunaan. Paper
presented at the The International Agriculture, Horticulture and Agro
tourism Exhibition (MAHA 2012), Serdang.
Lynch, Michael, Painter, John, Woodruff, Rachel, & Braden, Christopher. (2006).
Surveillance for Foodborne: Disease Outbreaks: United States, 1998-2002:
US Department of Health and Human Services.
Maibach, Edward, Myers, Teresa, & Leiserowitz, Anthony. (2014). Climate
scientists need to set the record straight: There is a scientific consensus
that human-caused climate change is happening. Earth's Future, 2(5),
2013EF000226. doi: 10.1002/2013EF000226
Murano, Peter S. (2003). Understanding food science and technology. Belmont
Brooks/Cole Cengage Learning.

14. Published in Academicomic.wordpress.com
14
Native Village of Kivalina v. ExxonMobil Corp, No. Case No. C 08-1138 SBA, 663
863 (Dist. Court, ND California 2009).
Owen, Jonathan, & Bignell, Paul. (2010). Think-tanks take oil money and use it to
fund climate deniers. The Independent, 7.