Foodborne illnesses
13 important questions on Foodborne illnesses
Characteristics of foodborne illnesses?
- Differences in incubation time
- Differences in dose-response relation
- Differences in host susceptibility (YOPI's)
Preventive measures in supply chain?
- Prevention infection at farm = hygiene measures, genetic resistance chicken
- Limited spread of contamination = bacteriophages, channelling, logistic slaughter
Prevention measures in supply chain?
- Restrict outgrowth during storage
- Heat the product
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Staphylococcus aureus on food?
- Solid foods with manual processing steps
- Low level of initial contamination
- Additional growth needed for toxin production: temperature abuse, protein-rich foods with limited microbial competition
Transmission routes of pathogens?
- Via faeces into the environment
- Direct: host to host (human, farm/pet animals)
- Indirect: vector, fomites, water, food
Prevention of pathogen transmission?
- Keep micro-organisms out: separation
- Kill micro-organisms: inactivation
- Prevent transfer and growth: prevent amplification (cross-contamination, inadequate combinations of time and temperature)
Clostridium perfringens in foods?
- Meat, poultry, spices, soup, sauces
- Large quantities that are inadequately cooled down, multiply fast and are not well reheated
Clostridium botulinum in foods?
- Proteolytic strains (growth at >10 °C, heat resistant spores): botulinum cook (12D) for low-acid foods stored at ambient temperature (3 minutes at 121 °C)
- Non-proteolytic strains (growth at > 3 °C): spores inactivated at 90 °C (10 minutes at 90 °C)
Preventive measures against viruses?
- Use of uncontaminated water
- Hygiene
- Strict rules for food workers
- Heating if possible
Worms (helminths) in foods?
- Animal parasites
- Shape of adult worm = flatworm (trematodes, cestodes) or roundworm (nematodes)
- Complex transmission cycles
- No growth in foods
Preventive measures against worms?
- Examination of slaughter animals before and after slaughter
- Education of consumers: adequate heating and washing
Influences on mycotoxin formation?
- Agricultural factors
- Environmental conditions during growth
- Harvest practices
- Storage conditions
Methods for mycotoxin detection?
- HPLC-techniques and immunology tests (ELISA, etc.)
- Pitfalls of detection: not only analysis (also sampling and extraction), monitor the occurrence of fungi (no fungi ≠ mycotoxins)
The question on the page originate from the summary of the following study material:
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