Toxicants in Food and

Foodborne Disease

LESSON 12-PART 2
What are the main causes of foodborne illnesses in the
order of importance?

From the general public perspective

◦…….

From the Regulatory Agency perspective

◦……..
What are the main causes of foodborne illnesses in the
order of importance?

From the general public perspective

◦Food Additives
From the Regulatory Agency perspective
◦Microorganisms
Microbial contaminant and toxicants

Campylobacter
E.coli

Shigella

Listeria
Salmonella
Soft Unripened Cheese in Tahini Extra Sesame Seed Paste
Vegetable Oil recalled recalled
Quebec, Nov 18, 2022 - Mounet Ontario, Oct 24, 2022 – Family's Choice
Group brand Labneh is recalling Distribution brand recalled from the market
product because they may permit place due to Salmonella
the growth of Clostridium
botulinum Smoothies recalled
Revive Orgnaics Inc. June 18, 2022- is recalling
Kimchi recalled smoothies from the marketplace due to
National, February 6, 2022, T- possible norovirus.
Brothers Food & Trading Ltd is
recalling the Hankook Original Sandwiches
Kimchi brand from the Quebec and possibly national,
marketplace due to possible E. coli Oct 14, 2022 – Certain Circle K / Couche
O157:H7 contamination Tard brand recalled from the market place
due to possible Listeria monocytogenes
Cheese recalled contamination.
National, December 2, 2021,
Fromage de Bellelay brand Tête de Cheese recalled
Moine (Firm Ripened Cheese) is Quebec, November 16, 2021 – La Daria brand
recalled due to S. aureus cheese is recalled due to E. coli.
 Facts on Foodborne illness
48 million US residents get 4 million Canadians suffer
sick, 128,000 hospitalize and every year from foodborne
3000 die from foodborne illnesses.
diseases
Leads to11,600 hospitalization
and 238 death

Centers for Disease Control (US) Health Canada

foodborne illnesses can result in chronic health problems in 2

to 3 per cent of cases

Health Canada
Some definitions…

Incident
Simple occurrence of foodborne illness

Outbreak
2 or more people after ingestion of the same food
Epidemiological evidence

Outbreak of unknown etiology

No Epidemiological evidence
Table 12.8 Foodborne disease incidents…

Known Etiology (causes)

Parasitic
❖Parasites such as Cryptosporidium (water); Anisakiasis (fish)
❖Acquired from consumption of infested water/foods

Plant
❖Amanita mushrooms, taro leaves, green potatoes, etc.

Animal
❖Poisonous animals (e.g. Shellfish containing paralytic toxins, puffer
fish, etc.)
Chemical
❖cleaning & sanitizing agents, etc

Microbiological = Food/Waterborne Diseases (FBD)

Number of foodborne cases in British
Columbia (BCCDC)
Microorganis Type Cases Cases Cases Cases
m 2015 2016 2017 2018

Salmonella Bacteria 1217 1194 1073 979

Shigella Bacteria 181 163 115 122
E. Coli Bacteria 109 132 168 193
(Shigatoxgenic)
Vibrio Bacteria 90 36 51 64
Cyclospora Parasite 39 53 57 41
Hepatitis A Virus 26 22 16 25
Listeria Bacteria 14 18 11 9
Why is Foodborne Diseases
“Emerging”?
 • Globalization of food supply
– Pathogens introduced to new areas
• Travel
• Change in lifestyle

A century ago most of our food Today

came from “local” sources.
Reasons why only some FBD outbreaks
are documented:
• Lack of reporting- only 1-4% are reported!

• Mistakenly diagnosis

◦ Mild cases of FBD wrongly attributed to “24 –hour flu”,

“virus”, “eating too much”

• Physicians fail to report the case to local health units

◦ Not enough evidence/research available

Who is most at risk?

The very old

The very young
Those with weakened immune systems
Expectant (pregnant) mothers
Note: Difference between Intoxication
and Infection
• Food intoxication – O’s toxins /toxicants responsible for
FBD
• produced in foods as by-products of MOs, plants or
animals - cause disease upon ingestion

• Food infection – multiplication of pathogenic MOs

responsible for FBD
viable MOs in the food at the time of consumption →
growth in the host- causing illness
 Examples of
Food intoxication:
Clostridium botulinum
Foods: low acid foods (pH > 4.6) & anaerobic conditions,
e.g. potatoes, carrots, mushrooms

actively growing cells → botulism neurotoxin

Symptoms: double vision, dry mouth, paralysis, respiratory
collapse, death
– LD for humans 1 ng/kg b.w.
Prevention:
• vegetative cells easily killed by heat
• Spores- heat resistant
– "botulinum cook" (Lesson 6: 12D to destroy 1012 spores)
• Keep pasteur. Carrot juice refrigerated (< 4C)
 Examples of
Selected causes of microbial food-poisoning
Food intoxication:
Escherichia coli 0157:H7 –
Foods: undercooked ground beef; unpasteur. milk & fruit juice,
alfalfa sprouts, spinach, drinking water
o acid-tolerant: often survive in acidic foods (e.g. apple
juice)

Symptoms: bloody diarrhea → kidney failure; hemolytic uremic

syndrome esp. in children

Prevention: easily inactivated by heat (pasteur.); irradiation

o cook food especially ground beef well;
o does not grow well at temperatures < 8-10oC
o Hygiene (sanitary food handling)
 Escherichia coli 0157:H7 –

Why are hamburgers a concern, but not the beef steak

that is consumed “blue or rare”?
 Activity: Meat Glue ( testable)
Watch the video ( 6 min) and go to the link below and discuss the following
questions

https://www.youtube.com/watch?v=hXXrB3rz-xU

https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-72.html#h-108

Scroll down to table V in division 16

http://files.constantcontact.com/0515061c001/d47de54f-e992-48fb-abab-7366aa8f02dc.pdf

What is meat glue?

Is it allowed in Canada?
What are your thoughts on its use?
Activity: Mechanical tenderization
(Testable)
Watch the video and read the report

http://www.kcra.com/news/Mechanically-tenderized-meat-may-pose-health-hazard/20028568#!bxvI4K

http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm

http://www.inspection.gc.ca/food/general-food-requirements-and-guidance/labelling-standards-of-identity-and-grades/for-
industry/meat-and-poultry-products/eng/1393979114983/1393979162475?chap=17

Discuss when and why mechanical tenderization

might pose a hazard
 Examples of
Food intoxication:

Staphylococcus aureus

Foods: contaminated and undercooked food exposed to open

wounds and nasal fluid. Produce heat-resistant enterotoxin.

Symptoms: rapid onset of nausea, vomiting, abdominal pain,

cramps, and diarrhea.
20 ng toxin can cause the illness

Prevention: easily inactivated by heat (pasteur.)

◦ cook food well;
◦ does not grow well at temperatures < 4oC
◦ Hygiene (sanitary food handling)
 Examples of
Food infection

Salmonella
Foods: raw or undercooked poultry, eggs, hogs, ground beef,
milk & dairy products

Symptoms: cramps, chills, vomiting, diarrhea, fever

symptoms usually start within 6 to 72 hours after exposure.
Most symptoms end within 4 to 7 days.

Prevention:
killed by heat (cooking, pasteur.) & irradiation;
hygiene (sanitary food handling)
 Examples of
Food infection
Listeria
Foods: refrigerated smoked fish, raw or unpasteurized milk, soft
and unpasteurized cheeses, ready-to-eat meats

Symptoms: Fever, nausea, cramps, diarrhea, vomiting,….

Symptoms of severe listeriosis may appear up to 70 days after
you have been exposed to Listeria.
It is reported to cause miscarriage and stillbirth

Prevention:
killed by heat (cooking, pasteur.) & irradiation;
hygiene (sanitary food handling)
 Selected causes of microbial food-poisoning
- Viruses
Do not multiply in the food
• Usually oral-fecal route of contamination; infect upon
ingestion
e.g. shellfish from contaminated water

Examples:
• Hepatitis A
• Norovirus formerly known as Norwalk-like viruses

Prevention:
Inactivated by thermal processing
hygiene (sanitary food handling)
 Example of Viruses
Norovirus
Foods: Raw shellfish, any food prepared or touched by an infected person.
Easily spread from the infected person up to at least 3 day after they
recover

Symptoms:
Diarrhea, vomiting (children usually experience more vomiting than adults),
nausea, stomach cramps
Other symptoms :low-grade fever, headache, chills, muscle aches, fatigue (a
general sense of tiredness)
symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start
as early as 12 hours after exposure. The illness often begins suddenly

Prevention:
killed by heat (cooking, Pasteur.)
hygiene (sanitary food handling)
Factors in Foodborne Disease

1. Inadequate cooling of foods

2. Preparation of food several hours in advance
3. Poor personal hygiene and Cross-contamination
4. Insufficient cooking or reheating of food
5. Improper hot storage

Most pathogenic MOs do not alter the colour, aroma,

flavour or texture of food!!
Top 4 places where food can be mishandled and lead
to foodborne disease incidents

1. Food Service Establishments

2. Food Processing Establishments

3. Retail Food Establishments

4. Homes
 Public health inspections of food
establishments

Public health inspec. -regular inspections of restaurants,

food service establishments, food stores, etc.

e.g. of the type of info. that inspectors look for

List of closures of food establishments, including dates &

reasons for these closures.

http://www.inspections.vcha.ca/
 Safe food handling practices –
Preparing, Serving, cooking, Storage

CLEAN -hands, utensils, cooking surfaces- soap and hot water

Sanitize with a mild bleach solution ( or approved sanitizer)

SEPARATE - Avoid cross-contamination:

- separate raw & cooked food

COOK - Prepare foods quickly and cook them thoroughly & serve
immediately

CHILL- Refrigerate or freeze leftovers within two hours

- Refrigerator is set at < 4°C , freezer set at -18°C

Avoid “temperature danger zone” (TDZ) =between 4°and 60°C

HACCP
The Hazard Analysis and Critical Control
Points (HACCP) system is designed to
anticipate and control problems before they
happen.

Processing flow diagram -> Identifying Critical

Control Points
HACCP-Steps
http://www.youtube.com/watch?v=53PiVRadZAY&feature=youtu.be

1. Identify hazard
◦ FATTOM
2. Determine CCP
3. Institute Control Measures
4. Monitor CCP
5. Take Corrective Action
6. Keep records
7. Verify Procedures
Food Safety… is in Your Hands….