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Presented by
D. Mona Othman Albureikan
Food Microbiology
Food Hazard & Non-bacterial
Agents of Foodborne Illness
Food Hazard
- Food are complex mixtures of chemicals which
contain compounds that potentially harmful as well as
those that are beneficial.
- A simple insufficiency will lead to so many diseases
such as goiter (iodine deficiency), pellagra (nicotinic
acid), beriberi (thiamine) and scurvy (ascorbic acid).
- Several vitamins are toxic if consumed in excessive
amounts.
-Green potatoes and potato sprouts contain the toxic
alkaloid solanine which should be avoided.
- Legumes or pulses contain a number of anti-
nutritional factors such as phytate, trypsin inhibitors
and lectins (haemagglutinins).
- Many of these are destroyed by normal preparation
producers such as soaking and cooking.
Food Hazard
Possible causes of foodborne illness
- Chemical-Intrinsic ( natural
toxins).
- Red kidney bean poisoning,
(toxic mushrooms)
-Extrinsic contamination.
- Algae (paralytic shellfish
poisoning).
-Bacteria (infection and
intoxication).
- Fungi (mycotoxins).
- Parasite, Protozoa,Viruses.
World Health Organization (WHO)
-Foodborne disease has been defined by the World
Health Organization (WHO) as: any disease of an
infectious or toxic nature caused by
food or water.
-The WHO expert pointed out that
foodborne disease ( microbial origin )
are the most widespread problem in the contemporary
world and the cause of reduced economic productivity.
Risk Factors Associated With
Foodborne illness
Factors contributing to outbreaks of food poisoning:
1. Storage at ambient temperature. 2. Inappropriate cooling.
3. Contaminated processed food 4. Undercooking
5. Contaminated canned food 6. Inappropriate thawing
7. Cross contamination 8. Infected food handlers
The Site of Foodborne Illness.
- The digestive tract: the
pathogenic (disease
producing) effect occur by
giving rise to symptoms such
as diarrhoea and vomiting.
- In the mouth, food is mixed
with saliva and broken down
mechanically to increase the
surface area available for
attack by digestive enzyme.
-Saliva is an alkaline fluid containing starch-degrading
(amylase) enzyme and the antimicrobial factors
immunoglobulin (IgA),
lyzozyme, lactoferrin and
lactoperoxidase.
-It provide assist chewing
and swallowing and performs a cleansing function, rising
the teeth and mouth to remove debris.
The Site of Foodborne Illness
* In the stomach, food is blended with gastric juice, an
acidic fluid containing hydrochloric acid that kill most of
the micro-organisms but their spores survive.
* In the small intestine most of the digestion and absorption
of food occur.
* In the healthy individual, the micro flora of the small
intestine is mainly comprised of lactobacilli and
streptococci, although , other bacteria have the ability to
colonize the epithelium and cause illness as a consequence.
The Site of Foodborne Illness
Non-bacterial Agents of
Foodborne Illness
- Helminths, nematodes, protozoa, viruses and
toxic metabolites of fungi and algae.
Helminths & nematodes
-There are number of animal parasites which can
be transmitted to human via food and water.
- These complex animals do not multiply in foods
and they can not be detected and enumerated by
cultural methods in the way that many bacteria
can.
- There presence is detected by direct
microscopic examination often following some
form of concentration and staining procedure.
Platyhelminths: liver flukes and
tapeworms
-The two most important classes of the Platyhelminths
(flatworms) are the Trematoda, which includes the liver
fluke Fasciola hepatica , and the cestoda which includes
tapeworm s of the genus Taenia.
- These organisms have complex life cycles which may
includes quit unrelated hosts at different stages .
ROUND WORMS
Perhaps the most notorious of the nematodes in
the context of foodborne illness and the only one
is trichinell spiralis , the agent of trichinellosis .
This parasite has no free-living stage but is
passed from host to host which can include a wide
range of mammals including humans and pigs .
Thus trichinellosis in the human population is
usually acquired from the consumption of infected
raw or poorly cooked pork products.
The control
The presence of these
parasite in animals
usually gives rise to
macroscopic changes in
tissues and organs which
can be recognized by
meat inspection after
slaughter.
Protozoa
-Amongst the protozoa only a few genera are of special
concern to the food microbiologist ; the flagellate Giardia,
the amoeboid Entamoeba (histolytica) and
three sporozoid genera Toxoplasma,
Sarcocystis and cryptosporidium.
found on salad vegetables and fruit and
could occur on any foods which are
washed with contaminated water or
handled by persons not observing good
hygienic practice.
TOXIGENIC ALGAE
A number of planktonic algae can produce very toxic
compounds which may be transported to filter-feeding
shellfish such as mussels or small herbivorous fish which
are food for larger carnivorous fish. These toxins pass to
human by consumption which are most toxic.
• PSP (paralytic shellfish poisoning) NSP (neurotoxic
shellfish poisoning) .
•* The toxins implicated in the various forms of shellfish
poisoning are not only undetectable organoleptically but
are also generally unaffected by cooking.
Dinoflagellate Toxins
-The genus Alexandrium are the best known of a number
of dinoflagellates responsible for paralytic shellfish
poisoning.
-The toxic metabolites of these
algae, which includes saxitoxin
and gonyautoxin block the nerve
transmission causing symptoms
such as tingling and numbness of the fingertips and lips,
and respiratory paralysis.
Cyanobacterial toxins
Several genera of
freshwater cyanobacteria
,especially species of
microcystis, anabaena
reservoirs and may cause
deaths of animals
drinking the contaminated
water.
Toxigenic fungi
It is the ability of some moulds to produce toxic
metabolites, known as mycotoxins, in foods and their
association with a range of human diseases, from
gastroenteric conditions to cancer.
Mycotoxins of Aspergillus ( Aflatoxin is not only acutely
toxic but, for the rat, it is amongst the most
carcinogenicity compounds known).
Maycotoxins of Penicillum ( Beriberi )
Mycotoxins of Fusarium ( Some species of fusarium cause
economically disease of crop plants).
Three of the most
important mycotoxins:
-Aflatoxin.
- Ochratoxin.
- T-2 toxin.
are
immunosuppressive
but react differently
against the immuno
system.
Toxigenic fungi
Food borne viruses
- As obligate intracellular parasites, viruses cannot
Multiply other than in a susceptible host cell
In recent years viruses have been recognized as an
important cause of food borne illness.
Polio
The only virus known to be
food borne. Polio can be
incubation period of 3-5 days
and characterized by headache,
fever and sore throat
contaminated milk had been the
principal source of foodborne
polio but this route of infection
had controlled by
improvements in hygiene
Hepatitis A and E
-Hepatitis A, the cause of infectious hepatitis.
-The incubation period varies between two and six
weeks.
-During this period the virus
multiplies in the cells of the
gut epithelium before it is
carried by the blood to the liver.
-Hepatitis E virus, it has unusual (RNA) structure.
- It is transmitted by the oral and produces illness after
an incubation period of 40 days.
Gastroenteritis viruses
-A number of different viruses have been implicated in
gastroenteritis by their presence in large number in
diarrhoeal stools.
- Food borne viral gastroenteritis is characterized by an
incubation period of 15-50h followed by diarrhoea and
vomiting which persists for 24-48 h.
- Enteric viruses may be introduced into foods either as
primary contamination, at source where the food is
produced, or as secondary contamination during handling,
preparation and serving.
Control
-An interesting approach is to use coli phage, a
bacteriophage which infects the enteric bacterium e. coli,
as a viral indicator.
- Coliphages do not require expensive
tissue culture techniques for their
enumeration since they can be detected
through their ability to from plaques in
culture of a suitable strain of e. coli.
- The problem of extraction of the coli
phage from food remain .
Spongiform Encephalopathies
-Spongiform encephalopathies are degenerative
disorders of the brain that occur in a number of species.
- They are recognized by the
clinical appearance of the
affected animal and the
histological changes they
produce in the brain.
-Microscopic examination
shows vacuoles in the neurons giving the grey matter
the appearance of a section through a sponge
Scrapie
-Scrapie,The disease of sheep and goats.
-Its name is derived from one of the symptoms an itching
which causes the infected animal to scrape itself against
objects.
• The agent of scrapie has
been
described as slow viruses
Due to their long
incubation periods.
• It is now known as a prion.
Prion
• It is contain no nucleic acid.
• It is neither a bacterium nor a
virus.
• It is invisible in the electron
microscope.
• Cannot be cultured in media or
cell cultures. and does not
stimulate the formation of
specific antibodies in infected
animals.
References
1- James M. Jay. (2013). Modern Food
Microbiology . Springer; Softcover reprint of
the original 1st ed. 1996 edition (April 26,
2013)
2- Martin R. Adams and Maurice O. Moss.
(2007). Food Microbiology. Royal Society of
Chemistry, Thomas Graham House, Science
Park, Milton Road, Cambridge CB4 0WF, UK.
September 11, 2007.
3- Some pictures from different sits.

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Food hazard & non bacterial agents of foodborne illness

  • 1. Presented by D. Mona Othman Albureikan Food Microbiology Food Hazard & Non-bacterial Agents of Foodborne Illness
  • 2. Food Hazard - Food are complex mixtures of chemicals which contain compounds that potentially harmful as well as those that are beneficial. - A simple insufficiency will lead to so many diseases such as goiter (iodine deficiency), pellagra (nicotinic acid), beriberi (thiamine) and scurvy (ascorbic acid).
  • 3. - Several vitamins are toxic if consumed in excessive amounts. -Green potatoes and potato sprouts contain the toxic alkaloid solanine which should be avoided. - Legumes or pulses contain a number of anti- nutritional factors such as phytate, trypsin inhibitors and lectins (haemagglutinins). - Many of these are destroyed by normal preparation producers such as soaking and cooking. Food Hazard
  • 4. Possible causes of foodborne illness - Chemical-Intrinsic ( natural toxins). - Red kidney bean poisoning, (toxic mushrooms) -Extrinsic contamination. - Algae (paralytic shellfish poisoning). -Bacteria (infection and intoxication). - Fungi (mycotoxins). - Parasite, Protozoa,Viruses.
  • 5. World Health Organization (WHO) -Foodborne disease has been defined by the World Health Organization (WHO) as: any disease of an infectious or toxic nature caused by food or water. -The WHO expert pointed out that foodborne disease ( microbial origin ) are the most widespread problem in the contemporary world and the cause of reduced economic productivity.
  • 6. Risk Factors Associated With Foodborne illness Factors contributing to outbreaks of food poisoning: 1. Storage at ambient temperature. 2. Inappropriate cooling. 3. Contaminated processed food 4. Undercooking 5. Contaminated canned food 6. Inappropriate thawing 7. Cross contamination 8. Infected food handlers
  • 7. The Site of Foodborne Illness. - The digestive tract: the pathogenic (disease producing) effect occur by giving rise to symptoms such as diarrhoea and vomiting. - In the mouth, food is mixed with saliva and broken down mechanically to increase the surface area available for attack by digestive enzyme.
  • 8. -Saliva is an alkaline fluid containing starch-degrading (amylase) enzyme and the antimicrobial factors immunoglobulin (IgA), lyzozyme, lactoferrin and lactoperoxidase. -It provide assist chewing and swallowing and performs a cleansing function, rising the teeth and mouth to remove debris. The Site of Foodborne Illness
  • 9. * In the stomach, food is blended with gastric juice, an acidic fluid containing hydrochloric acid that kill most of the micro-organisms but their spores survive. * In the small intestine most of the digestion and absorption of food occur. * In the healthy individual, the micro flora of the small intestine is mainly comprised of lactobacilli and streptococci, although , other bacteria have the ability to colonize the epithelium and cause illness as a consequence. The Site of Foodborne Illness
  • 10. Non-bacterial Agents of Foodborne Illness - Helminths, nematodes, protozoa, viruses and toxic metabolites of fungi and algae.
  • 11. Helminths & nematodes -There are number of animal parasites which can be transmitted to human via food and water. - These complex animals do not multiply in foods and they can not be detected and enumerated by cultural methods in the way that many bacteria can. - There presence is detected by direct microscopic examination often following some form of concentration and staining procedure.
  • 12. Platyhelminths: liver flukes and tapeworms -The two most important classes of the Platyhelminths (flatworms) are the Trematoda, which includes the liver fluke Fasciola hepatica , and the cestoda which includes tapeworm s of the genus Taenia. - These organisms have complex life cycles which may includes quit unrelated hosts at different stages .
  • 13. ROUND WORMS Perhaps the most notorious of the nematodes in the context of foodborne illness and the only one is trichinell spiralis , the agent of trichinellosis . This parasite has no free-living stage but is passed from host to host which can include a wide range of mammals including humans and pigs . Thus trichinellosis in the human population is usually acquired from the consumption of infected raw or poorly cooked pork products.
  • 14. The control The presence of these parasite in animals usually gives rise to macroscopic changes in tissues and organs which can be recognized by meat inspection after slaughter.
  • 15. Protozoa -Amongst the protozoa only a few genera are of special concern to the food microbiologist ; the flagellate Giardia, the amoeboid Entamoeba (histolytica) and three sporozoid genera Toxoplasma, Sarcocystis and cryptosporidium. found on salad vegetables and fruit and could occur on any foods which are washed with contaminated water or handled by persons not observing good hygienic practice.
  • 16. TOXIGENIC ALGAE A number of planktonic algae can produce very toxic compounds which may be transported to filter-feeding shellfish such as mussels or small herbivorous fish which are food for larger carnivorous fish. These toxins pass to human by consumption which are most toxic. • PSP (paralytic shellfish poisoning) NSP (neurotoxic shellfish poisoning) . •* The toxins implicated in the various forms of shellfish poisoning are not only undetectable organoleptically but are also generally unaffected by cooking.
  • 17. Dinoflagellate Toxins -The genus Alexandrium are the best known of a number of dinoflagellates responsible for paralytic shellfish poisoning. -The toxic metabolites of these algae, which includes saxitoxin and gonyautoxin block the nerve transmission causing symptoms such as tingling and numbness of the fingertips and lips, and respiratory paralysis.
  • 18. Cyanobacterial toxins Several genera of freshwater cyanobacteria ,especially species of microcystis, anabaena reservoirs and may cause deaths of animals drinking the contaminated water.
  • 19. Toxigenic fungi It is the ability of some moulds to produce toxic metabolites, known as mycotoxins, in foods and their association with a range of human diseases, from gastroenteric conditions to cancer. Mycotoxins of Aspergillus ( Aflatoxin is not only acutely toxic but, for the rat, it is amongst the most carcinogenicity compounds known). Maycotoxins of Penicillum ( Beriberi ) Mycotoxins of Fusarium ( Some species of fusarium cause economically disease of crop plants).
  • 20. Three of the most important mycotoxins: -Aflatoxin. - Ochratoxin. - T-2 toxin. are immunosuppressive but react differently against the immuno system. Toxigenic fungi
  • 21. Food borne viruses - As obligate intracellular parasites, viruses cannot Multiply other than in a susceptible host cell In recent years viruses have been recognized as an important cause of food borne illness.
  • 22. Polio The only virus known to be food borne. Polio can be incubation period of 3-5 days and characterized by headache, fever and sore throat contaminated milk had been the principal source of foodborne polio but this route of infection had controlled by improvements in hygiene
  • 23. Hepatitis A and E -Hepatitis A, the cause of infectious hepatitis. -The incubation period varies between two and six weeks. -During this period the virus multiplies in the cells of the gut epithelium before it is carried by the blood to the liver. -Hepatitis E virus, it has unusual (RNA) structure. - It is transmitted by the oral and produces illness after an incubation period of 40 days.
  • 24. Gastroenteritis viruses -A number of different viruses have been implicated in gastroenteritis by their presence in large number in diarrhoeal stools. - Food borne viral gastroenteritis is characterized by an incubation period of 15-50h followed by diarrhoea and vomiting which persists for 24-48 h. - Enteric viruses may be introduced into foods either as primary contamination, at source where the food is produced, or as secondary contamination during handling, preparation and serving.
  • 25. Control -An interesting approach is to use coli phage, a bacteriophage which infects the enteric bacterium e. coli, as a viral indicator. - Coliphages do not require expensive tissue culture techniques for their enumeration since they can be detected through their ability to from plaques in culture of a suitable strain of e. coli. - The problem of extraction of the coli phage from food remain .
  • 26. Spongiform Encephalopathies -Spongiform encephalopathies are degenerative disorders of the brain that occur in a number of species. - They are recognized by the clinical appearance of the affected animal and the histological changes they produce in the brain. -Microscopic examination shows vacuoles in the neurons giving the grey matter the appearance of a section through a sponge
  • 27. Scrapie -Scrapie,The disease of sheep and goats. -Its name is derived from one of the symptoms an itching which causes the infected animal to scrape itself against objects. • The agent of scrapie has been described as slow viruses Due to their long incubation periods. • It is now known as a prion.
  • 28. Prion • It is contain no nucleic acid. • It is neither a bacterium nor a virus. • It is invisible in the electron microscope. • Cannot be cultured in media or cell cultures. and does not stimulate the formation of specific antibodies in infected animals.
  • 29. References 1- James M. Jay. (2013). Modern Food Microbiology . Springer; Softcover reprint of the original 1st ed. 1996 edition (April 26, 2013) 2- Martin R. Adams and Maurice O. Moss. (2007). Food Microbiology. Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK. September 11, 2007. 3- Some pictures from different sits.