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Презентация на тему Food
Содержание
- 2. Center for Food Security and Public Health Iowa State University 2004OverviewOrganismsHistoryEpidemiologyTransmissionFoodborne illnessPrevention and Control
- 3. Center for Food Security and Public Health
- 4. Center for Food Security and Public Health
- 5. History
- 6. Center for Food Security and Public Health
- 7. Center for Food Security and Public Health
- 8. Epidemiology
- 9. Center for Food Security and Public Health
- 10. Center for Food Security and Public Health
- 11. Center for Food Security and Public Health
- 12. Center for Food Security and Public Health
- 13. Center for Food Security and Public Health
- 14. Center for Food Security and Public Health
- 15. Center for Food Security and Public Health Iowa State University 2004
- 16. Transmission
- 17. Center for Food Security and Public Health
- 18. Center for Food Security and Public Health
- 19. Center for Food Security and Public Health Iowa State University 2004Produce Processing
- 20. Important Organisms
- 21. Center for Food Security and Public Health
- 22. Center for Food Security and Public Health Iowa State University 2004
- 23. Center for Food Security and Public Health Iowa State University 2004MMWR
- 24. Center for Food Security and Public Health Iowa State University 2004MMWR
- 25. Center for Food Security and Public Health Iowa State University 2004
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- 35. Center for Food Security and Public Health Iowa State University 2004MMWR
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- 37. Center for Food Security and Public Health
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- 42. Center for Food Security and Public Health Iowa State University 2004
- 43. Prevention and Control
- 44. Center for Food Security and Public Health
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- 49. Center for Food Security and Public Health Iowa State University 2004USDA Recall Classification
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- 54. Center for Food Security and Public Health
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Center for Food Security and Public Health Iowa State University 2004OverviewOrganismsHistoryEpidemiologyTransmissionFoodborne illnessPrevention and Control
Слайд 3 Center for Food Security and Public Health
Iowa State University 2004
Organisms
Estimated 250 foodborne pathogens
Foodborne illness
2 or
more cases of a similar illness resulting from ingestion of a common foodBacteria most common cause
Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms
Слайд 4 Center for Food Security and Public Health
Iowa State University 2004
Foodborne disease outbreaks, cases and deaths
1993-1997
Salmonella had the highest number
Слайд 6 Center for Food Security and Public Health
Iowa State University 2004
History
Early 1900’s
Contaminated food, milk and water
caused many foodborne illnessesSanitary revolution
Sewage and water treatment
Hand-washing, sanitation
Pasteurization of milk- 1908
Refrigeration in homes- 1913
Слайд 7 Center for Food Security and Public Health
Iowa State University 2004
History
Animals identified as a source of
foodborne pathogensImproved animal care and feeding
Improved carcass processing
Surveillance and research
Outbreak investigations
Laws and policies regarding food handling
Слайд 9 Center for Food Security and Public Health
Iowa State University 2004
Epidemiology
Foodborne diseases each year in US
Affects
1 in 4 Americans76 million illnesses
325,000 hospitalizations
5,000 deaths
1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma
Слайд 10 Center for Food Security and Public Health
Iowa State University 2004
Epidemiology
Many unrecognized or unreported
Mild disease undetected
Same
pathogens in water and person to personEmerging pathogens unidentifiable
Greatest risk
Elderly
Children
Immunocompromised
Слайд 11 Center for Food Security and Public Health
Iowa State University 2004
Surveillance/Regulation
Surveillance
CDC
FoodNet and PulseNet
Regulation
FDA
Domestic and imported
foodUSDA FSIS
Meat, eggs, poultry
National Marine Fisheries Service
Слайд 12 Center for Food Security and Public Health
Iowa State University 2004
Surveillance
FoodNet: Active surveillance
Established 1996
CDC, USDA, FDA,
select state health departmentsNine sites in U.S. monitor 13% of U.S. population
California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New York, Oregon, Tennessee
Слайд 13 Center for Food Security and Public Health
Iowa State University 2004
Surveillance
PulseNet: Identify cause
Molecular fingerprinting
45 state public
health labs certifiedPassive surveillance: Survey methods
Hospital discharges
Outpatient treatment facilities
FoodBorne Disease Outbreak Surveillance System
All states submit outbreak data
Слайд 14 Center for Food Security and Public Health
Iowa State University 2004
Estimated Cost
Economic Research Service - USDA
Cost
of top 5 foodborne pathogens$6.9 billion annually
Medical cost
Productivity losses (missed work)
Value estimate of premature death
Слайд 17 Center for Food Security and Public Health
Iowa State University 2004
Transmission
Oral route
Contamination varies
Organism, reservoir, handling/processing, cross-contamination
Human
reservoirNorwalk-like virus, Campylobacter, Shigella
Animal reservoir
Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and Toxoplasma
Слайд 18 Center for Food Security and Public Health
Iowa State University 2004
Transmission
Contamination can occur at several points
along the food chainOn the farm or in the field
At the slaughter plant
During processing
At the point of sale
In the home
Слайд 21 Center for Food Security and Public Health
Iowa State University 2004
Important Organisms
Norwalk-like viruses
Campylobacter
Salmonella
E. coli O157:H7
Clostridium botulinum
Shigella
sppToxoplasma
Emerging organisms
Слайд 26 Center for Food Security and Public Health
Iowa State University 2004
Norwalk-like Viruses
Norovirus; Caliciviridae family
Most common foodborne
agent23 million cases annually
Sources
Person-to-person
Shed in human feces, vomitus
Outbreaks in daycares, nursing homes, cruise ships
Contaminated shellfish
Слайд 27 Center for Food Security and Public Health
Iowa State University 2004
Norwalk-like Viruses
Small infectious dose
Signs
12-48 hours post-exposure
Nausea,
vomiting, diarrhea, abdominal crampsHeadache, low-grade fever
Duration: 2 days
Food handlers should not return to work for 3 days after symptoms subside
Слайд 28 Center for Food Security and Public Health
Iowa State University 2004
Campylobacter jejuni
Leading cause of bacterial diarrhea
2.4
million people each yearChildren under 5 years old
Young adults (ages 15-29)
Very few deaths
Can lead to Guillain-Barré Syndrome
Leading cause of acute paralysis
Develops 2-4 weeks after Campylobacter infection (after diarrheal signs disappear)
Слайд 29 Center for Food Security and Public Health
Iowa State University 2004
Campylobacteriosis
Sources
Raw or undercooked poultry
Non-chlorinated water
Raw
milkInfected animal or human feces
Poultry, cattle, puppies, kittens, pet birds
Clinical signs
Diarrhea, abdominal cramps, fever, nausea
Duration: 2-5 days
Слайд 30 Center for Food Security and Public Health
Iowa State University 2004
Salmonellosis
Gram negative bacteria
Many serotypes can cause
diseaseS. enteritidis and typhimurium
41% of all human cases
Most common species in U.S.
1.4 million cases annually
580 deaths
Слайд 31 Center for Food Security and Public Health
Iowa State University 2004
Salmonellosis
Sources
Raw poultry and eggs
Raw milk
Raw beef
Unwashed
fruit, alfalfa sproutsReptile pets: Snakes, turtles, lizards
Signs
Onset: 12-72 hours
Diarrhea, fever, cramps
Duration: 4-7 days
Слайд 32 Center for Food Security and Public Health
Iowa State University 2004
1972 1977
1982 1987 1992 1997 2002Year
30
25
20
15
10
5
0
Salmonellosis. Reported cases per 100,000 population, by year – U.S., 1972-2002
MMWR
Most common serotypes:
S. typhimurium,
S. enteriditis,
S. Newport
Rate
Слайд 33 Center for Food Security and Public Health
Iowa State University 2004
E. coli O157:H7
Enterohemorrhagic
Escherichia coli (EHEC)Surface proteins; toxin
Sources
Undercooked or raw hamburger; salami
Alfalfa sprouts; lettuce
Unpasteurized milk, apple juice or cider
Well water
Animals: Cattle, other mammals
Слайд 34 Center for Food Security and Public Health
Iowa State University 2004
E. coli O157:H7
Signs
Watery or bloody diarrhea,
nausea, crampsOnset: 2-5 days
Duration: 5-10 days
Sequela
Hemolytic Uremic Syndrome (HUS)
Acute kidney failure in children
Life threatening
Слайд 36 Center for Food Security and Public Health
Iowa State University 2004
Botulism
Clostridium botulinum
Neurotoxin leads to flaccid paralysis
Infants at greatest risk
Annually: 10-30 outbreaks; ~110 cases
Sources: Home-canned foods, honey
Signs
Double vision, drooping eyelids, difficulty speaking and swallowing
Onset: 18-36 hours
Слайд 37 Center for Food Security and Public Health
Iowa State University 2004
Year
1982
1987 1992 1997 2002 Reported Cases
110
100
90
80
70
60
50
40
30
20
10
0
MMWR
Слайд 38 Center for Food Security and Public Health
Iowa State University 2004
Shigellosis
Bacillary dysentery
Most cases Shigella sonnei
90,000 cases
every year in U.S.Sources:
Human fecal contamination of food, beverages, vegetables, water
Signs:
Watery or bloody diarrhea, nausea, vomiting, cramps, fever
Onset: 2 days
Duration: 5-7 days
Слайд 39 Center for Food Security and Public Health
Iowa State University 2004
Year
1972
1977 1982 1987 1992 1997 2002 Rate
15
10
5
0
MMWR
Слайд 40 Center for Food Security and Public Health
Iowa State University 2004
Toxoplasmosis
Toxoplasma gondii- intracellular protozoan
112,500 cases annually
Pregnant
women/immunocompromised at greatest risk Sources
Infected cats, soil, undercooked meat
Signs
Fever, headache, swollen lymph nodes
Слайд 41 Center for Food Security and Public Health
Iowa State University 2004
Emerging Pathogens
Cyclospora (Protozoan)
1996, imported raspberries
Listeria monocytogenes
Sources
Ready-to-eat
meats, soft cheesesSigns
Human abortions and stillbirths
Septicemia in young or low-immune
Слайд 44 Center for Food Security and Public Health
Iowa State University 2004
HACCP
Hazard Analysis Critical Control Point
To monitor
and control production processesIdentify food safety hazards and critical control points
Production, processing and marketing
Establish limits
Monitor
Applied to meat, poultry, and eggs
Слайд 45 Center for Food Security and Public Health
Iowa State University 2004
On Farm Strategies
Testing and removal for
SalmonellaSerologic, fecal culture, hide culture
Vaccinating
Many serotypes
Varying effectiveness
Minimize rodents, wild birds
Isolation of new animals
Слайд 46 Center for Food Security and Public Health
Iowa State University 2004
At the Slaughter Plant
FSIS target organisms
Salmonella
and E. coliControl points
Removal of internal organs
Minimize contact between carcasses
Proper movement through facilities
Chilling
Cooking processes (time, temperature)
Слайд 47 Center for Food Security and Public Health
Iowa State University 2004
Irradiation
Used since 1986 for Trichina control
in porkGamma rays
Poultry in 1990/1992
Meat in 1997/1999
Reduction of bacterial pathogens
Kills living cells of organisms
Damaged and cannot survive
Слайд 48 Center for Food Security and Public Health
Iowa State University 2004
Irradiation
Identified with radura…..
Does not affect taste
qualityNutrients remain the same
Handle foods appropriately afterwards
Does not sterilize
Contamination can still occur
Слайд 49 Center for Food Security and Public Health
Iowa State University 2004
USDA Recall Classification
Слайд 50 Center for Food Security and Public Health
Iowa State University 2004
In the Home
Drink pasteurized milk and
juicesWash hands carefully and frequently
After using the bathroom
Changing infant’s diapers
Cleaning up animal feces
Wash hands before preparing food
Слайд 51 Center for Food Security and Public Health
Iowa State University 2004
In the Home
Wash raw fruits and
vegetables before eatingAfter contact with raw meat or poultry
Wash hands, utensils and kitchen surfaces
Hot soapy water
Defrost meats in the refrigerator
Слайд 52 Center for Food Security and Public Health
Iowa State University 2004
In the Home
Cook beef/beef products
thoroughlyInternal temperature of 160oF
Cook poultry and eggs thoroughly
Internal temperature of 170-180oF
Eat cooked food promptly
Refrigerate leftovers within 2 hours after cooking
Store in shallow containers
Слайд 53 Center for Food Security and Public Health
Iowa State University 2004
Additional Resources
Centers for Disease Control and
Preventionhttp://www.cdc.gov/foodsafety/
U.S. Department of Agriculture
http://www.foodsafety.gov
http://www.nal.usda.gov/fnic/foodborne/statemen.html
Слайд 54 Center for Food Security and Public Health
