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Презентация на тему Food

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Center for Food Security and Public Health Iowa State University 2004OverviewOrganismsHistoryEpidemiologyTransmissionFoodborne illnessPrevention and Control
Food Safety Center for Food Security and Public Health Iowa State University 2004OverviewOrganismsHistoryEpidemiologyTransmissionFoodborne illnessPrevention and Control Center for Food Security and Public Health Iowa State University 2004OrganismsEstimated Center for Food Security and Public Health Iowa State University 2004Foodborne History Center for Food Security and Public Health Iowa State University 2004HistoryEarly Center for Food Security and Public Health Iowa State University 2004HistoryAnimals Epidemiology Center for Food Security and Public Health Iowa State University 2004EpidemiologyFoodborne Center for Food Security and Public Health Iowa State University 2004EpidemiologyMany Center for Food Security and Public Health Iowa State University 2004Surveillance/RegulationSurveillanceCDC Center for Food Security and Public Health Iowa State University 2004SurveillanceFoodNet: Center for Food Security and Public Health Iowa State University 2004SurveillancePulseNet: Center for Food Security and Public Health Iowa State University 2004Estimated Center for Food Security and Public Health Iowa State University 2004 Transmission Center for Food Security and Public Health Iowa State University 2004TransmissionOral Center for Food Security and Public Health Iowa State University 2004TransmissionContamination Center for Food Security and Public Health Iowa State University 2004Produce Processing Important Organisms Center for Food Security and Public Health Iowa State University 2004Important Center for Food Security and Public Health Iowa State University 2004 Center for Food Security and Public Health Iowa State University 2004MMWR Center for Food Security and Public Health Iowa State University 2004MMWR Center for Food Security and Public Health Iowa State University 2004 Center for Food Security and Public Health Iowa State University 2004Norwalk-like Center for Food Security and Public Health Iowa State University 2004Norwalk-like Center for Food Security and Public Health Iowa State University 2004Campylobacter Center for Food Security and Public Health Iowa State University 2004CampylobacteriosisSources Center for Food Security and Public Health Iowa State University 2004SalmonellosisGram Center for Food Security and Public Health Iowa State University 2004SalmonellosisSourcesRaw Center for Food Security and Public Health Iowa State University 20041972 Center for Food Security and Public Health Iowa State University 2004E. Center for Food Security and Public Health Iowa State University 2004E. Center for Food Security and Public Health Iowa State University 2004MMWR Center for Food Security and Public Health Iowa State University 2004BotulismClostridium Center for Food Security and Public Health Iowa State University 2004Year Center for Food Security and Public Health Iowa State University 2004ShigellosisBacillary Center for Food Security and Public Health Iowa State University 2004Year Center for Food Security and Public Health Iowa State University 2004ToxoplasmosisToxoplasma Center for Food Security and Public Health Iowa State University 2004Emerging Center for Food Security and Public Health Iowa State University 2004 Prevention and Control Center for Food Security and Public Health Iowa State University 2004HACCPHazard Center for Food Security and Public Health Iowa State University 2004On Center for Food Security and Public Health Iowa State University 2004At Center for Food Security and Public Health Iowa State University 2004IrradiationUsed Center for Food Security and Public Health Iowa State University 2004IrradiationIdentified Center for Food Security and Public Health Iowa State University 2004USDA Recall Classification Center for Food Security and Public Health Iowa State University 2004In Center for Food Security and Public Health Iowa State University 2004In Center for Food Security and Public Health Iowa State University 2004In Center for Food Security and Public Health Iowa State University 2004Additional Center for Food Security and Public Health Iowa State University 2004AcknowledgmentsDevelopment Center for Food Security and Public Health Iowa State University 2004AcknowledgmentsAuthor:Co-authors:Reviewer:Glenda
Слайды презентации

Слайд 2 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004OverviewOrganismsHistoryEpidemiologyTransmissionFoodborne illnessPrevention and Control

Iowa State University 2004
Overview
Organisms
History
Epidemiology
Transmission
Foodborne illness
Prevention and Control

Слайд 3 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004OrganismsEstimated

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 food
Bacteria most common cause
Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms

Слайд 4 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004Foodborne

Iowa State University 2004
Foodborne disease outbreaks, cases and deaths


1993-1997
Salmonella had the highest number

Слайд 5 History

History

Слайд 6 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004HistoryEarly

Iowa State University 2004
History
Early 1900’s
Contaminated food, milk and water

caused many foodborne illnesses
Sanitary 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

Center for Food Security and Public Health Iowa State University 2004HistoryAnimals

Iowa State University 2004
History
Animals identified as a source of

foodborne pathogens
Improved animal care and feeding
Improved carcass processing
Surveillance and research
Outbreak investigations
Laws and policies regarding food handling

Слайд 8 Epidemiology

Epidemiology

Слайд 9 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004EpidemiologyFoodborne

Iowa State University 2004
Epidemiology
Foodborne diseases each year in US
Affects

1 in 4 Americans
76 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

Center for Food Security and Public Health Iowa State University 2004EpidemiologyMany

Iowa State University 2004
Epidemiology
Many unrecognized or unreported
Mild disease undetected
Same

pathogens in water and person to person
Emerging pathogens unidentifiable
Greatest risk
Elderly
Children
Immunocompromised

Слайд 11 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004Surveillance/RegulationSurveillanceCDC

Iowa State University 2004
Surveillance/Regulation
Surveillance
CDC
FoodNet and PulseNet
Regulation
FDA
Domestic and imported

food
USDA FSIS
Meat, eggs, poultry
National Marine Fisheries Service

Слайд 12 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004SurveillanceFoodNet:

Iowa State University 2004
Surveillance
FoodNet: Active surveillance
Established 1996
CDC, USDA, FDA,

select state health departments
Nine 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

Center for Food Security and Public Health Iowa State University 2004SurveillancePulseNet:

Iowa State University 2004
Surveillance
PulseNet: Identify cause
Molecular fingerprinting
45 state public

health labs certified
Passive 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

Center for Food Security and Public Health Iowa State University 2004Estimated

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 15 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004

Iowa State University 2004

Слайд 16 Transmission

Transmission

Слайд 17 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004TransmissionOral

Iowa State University 2004
Transmission
Oral route
Contamination varies
Organism, reservoir, handling/processing, cross-contamination
Human

reservoir
Norwalk-like virus, Campylobacter, Shigella
Animal reservoir
Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and Toxoplasma

Слайд 18 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004TransmissionContamination

Iowa State University 2004
Transmission
Contamination can occur at several points

along the food chain
On the farm or in the field
At the slaughter plant
During processing
At the point of sale
In the home

Слайд 19 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004Produce Processing

Iowa State University 2004
Produce Processing

Слайд 20 Important Organisms

Important Organisms

Слайд 21 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004Important

Iowa State University 2004
Important Organisms
Norwalk-like viruses
Campylobacter
Salmonella
E. coli O157:H7
Clostridium botulinum
Shigella

spp
Toxoplasma
Emerging organisms

Слайд 22 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004

Iowa State University 2004

Слайд 23 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004MMWR

Iowa State University 2004
MMWR

Слайд 24 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004MMWR

Iowa State University 2004
MMWR

Слайд 25 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004

Iowa State University 2004

Слайд 26 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004Norwalk-like

Iowa State University 2004
Norwalk-like Viruses
Norovirus; Caliciviridae family
Most common foodborne

agent
23 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

Center for Food Security and Public Health Iowa State University 2004Norwalk-like

Iowa State University 2004
Norwalk-like Viruses
Small infectious dose
Signs
12-48 hours post-exposure
Nausea,

vomiting, diarrhea, abdominal cramps
Headache, 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

Center for Food Security and Public Health Iowa State University 2004Campylobacter

Iowa State University 2004
Campylobacter jejuni
Leading cause of bacterial diarrhea
2.4

million people each year
Children 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

Center for Food Security and Public Health Iowa State University 2004CampylobacteriosisSources

Iowa State University 2004
Campylobacteriosis
Sources
Raw or undercooked poultry
Non-chlorinated water
Raw

milk
Infected 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

Center for Food Security and Public Health Iowa State University 2004SalmonellosisGram

Iowa State University 2004
Salmonellosis
Gram negative bacteria
Many serotypes can cause

disease
S. 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

Center for Food Security and Public Health Iowa State University 2004SalmonellosisSourcesRaw

Iowa State University 2004
Salmonellosis
Sources
Raw poultry and eggs
Raw milk
Raw beef
Unwashed

fruit, alfalfa sprouts
Reptile 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

Center for Food Security and Public Health Iowa State University 20041972

Iowa State University 2004
1972 1977

1982 1987 1992 1997 2002

Year

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

Center for Food Security and Public Health Iowa State University 2004E.

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

Center for Food Security and Public Health Iowa State University 2004E.

Iowa State University 2004
E. coli O157:H7
Signs
Watery or bloody diarrhea,

nausea, cramps
Onset: 2-5 days
Duration: 5-10 days
Sequela
Hemolytic Uremic Syndrome (HUS)
Acute kidney failure in children
Life threatening

Слайд 35 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004MMWR

Iowa State University 2004
MMWR

Слайд 36 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004BotulismClostridium

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

Center for Food Security and Public Health Iowa State University 2004Year

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

Center for Food Security and Public Health Iowa State University 2004ShigellosisBacillary

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

Center for Food Security and Public Health Iowa State University 2004Year

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

Center for Food Security and Public Health Iowa State University 2004ToxoplasmosisToxoplasma

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

Center for Food Security and Public Health Iowa State University 2004Emerging

Iowa State University 2004
Emerging Pathogens
Cyclospora (Protozoan)
1996, imported raspberries
Listeria monocytogenes
Sources
Ready-to-eat

meats, soft cheeses
Signs
Human abortions and stillbirths
Septicemia in young or low-immune

Слайд 42 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004

Iowa State University 2004

Слайд 43 Prevention and Control

Prevention and Control

Слайд 44 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004HACCPHazard

Iowa State University 2004
HACCP
Hazard Analysis Critical Control Point
To monitor

and control production processes
Identify 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

Center for Food Security and Public Health Iowa State University 2004On

Iowa State University 2004
On Farm Strategies
Testing and removal for

Salmonella
Serologic, 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

Center for Food Security and Public Health Iowa State University 2004At

Iowa State University 2004
At the Slaughter Plant
FSIS target organisms
Salmonella

and E. coli
Control 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

Center for Food Security and Public Health Iowa State University 2004IrradiationUsed

Iowa State University 2004
Irradiation
Used since 1986 for Trichina control

in pork
Gamma 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

Center for Food Security and Public Health Iowa State University 2004IrradiationIdentified

Iowa State University 2004
Irradiation
Identified with radura…..
Does not affect taste

quality
Nutrients remain the same
Handle foods appropriately afterwards
Does not sterilize
Contamination can still occur

Слайд 49 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004USDA Recall Classification

Iowa State University 2004
USDA Recall Classification

Слайд 50 Center for Food Security and Public Health

Center for Food Security and Public Health Iowa State University 2004In

Iowa State University 2004
In the Home
Drink pasteurized milk and

juices
Wash 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

Center for Food Security and Public Health Iowa State University 2004In

Iowa State University 2004
In the Home
Wash raw fruits and

vegetables before eating
After 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

Center for Food Security and Public Health Iowa State University 2004In

Iowa State University 2004
In the Home
Cook beef/beef products

thoroughly
Internal 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

Center for Food Security and Public Health Iowa State University 2004Additional

Iowa State University 2004
Additional Resources
Centers for Disease Control and

Prevention
http://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

Center for Food Security and Public Health Iowa State University 2004AcknowledgmentsDevelopment

Iowa State University 2004
Acknowledgments
Development of this presentation was funded

by a grant from the Centers for Disease Control and Prevention to the Center for Food Security and Public Health at Iowa State University.
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