GRADED ASSINGMENT 2

FOOD SAFETY AND QUALITY

SEMESTER 2ND

Q1. DISCUSS ANY FIVE BENEFICIAL ROLE OF

MICROORGANISMS IN FOOD INDUSTRY WITH SUITABLE
EXAMPLES.

Ans. Microorganisms play an important role in food industry. As already discussed

in the earlier article Contributions of Microbiology in Food Industry, they are
used in production of various food products, and are also responsible for food
spoilage thereby causing intoxication and diseases.

Microbial contamination of food products takes places usually on the way from the
field to the processing plant, or during processing, storage, transport and
distribution or before consumption. The microorganisms that cause food spoilage
and also find the maximum exploitation in production of food and food products
are mainly bacteria, molds and yeasts.

Bacteria

Bacteria are the largest group of unicellular microorganisms. The shapes of

medically important bacteria are classified into-cocci, or spherical cells; bacilli, or
cylindrical or rod shaped cells; and spiral or curved forms. The pathogenic or
disease causing bacteria are usually gram negative, however, three gram-positive
rods are known to cause food intoxications : Clostridium botulinum,C.
perfringens,and Bacillus cereus

Some of the other most common bacteria causing food spoilage, infections and
disease are Acinetobacter, Aeromonas, Escherichia, Proteus, Alcaligenes,
Flavobacterium, Pseudomonas, Arcobacter, Salmonella, Lactococcus, Serratia,
Campylobacter, Shigella, Citrobacter, Listeria, Staphylococcus, Micrococcus,
Corynebacterium, Vibrio Enterobacter, Paenibacillus, Weissella, Enterococcus,
Yersinia

Different strains of bacteria are also used in production of various food and dairy
products. Strains of Streptococcus, Lactobacillus Bifidobacterium, Erwiniaetc. are
used in the production of fermented food and dairy products. Streptococcus
thermophilus and Lactobacillusbulgaricus are used to produce yogurt.

Molds:

Molds are multicellular filamentous fungi whose growth on foods is usually readily
recognized by their fuzzy or cottony appearance. They are mainly responsible for
food spoilage at room temperature 25- 30oC and low pH, and have minimum
moisture requirement. Molds can rapidly grow on grains and corns when these
products are stored under moist conditions. Molds require free oxygen for growth
and hence grow on the surface of contaminated food.
Molds also find their use in manufacturing of different foods and food products.
They are used in ripening of various types of food products as cheese (e.g.
Roquefort,Camembert). Molds are also grown as feed and food and are employed
to produce ingredients such as enzymes like amylase used in making bread or citric
acid used in soft drinks. Molds are major contributors in the ripening of many
oriental foods. A species of Bothrytiscinerea, is used in rotting of grape for
production of wine. Lactic fermentations using molds results in a unique Finnish
fermented milk called viili.

Yeasts:

Yeasts have the ability to ferment sugars to ethanol and carbon-dioxide and hence
they are extensively in food industry. The most commonly used yeast, the bakers
yeast is grown industrially. Saccharomyces carlsbergensis is most commonly used
in fermentation of most beers. The other yeast strains of importance are

Brettanomyces, Schizosaccharomyce,, Candida, Cryptococcus, Debaryomyces,

Zygosaccharomyces, Hanseniaspora, Saccharomyces

Parasites[
Many parasites, such as the helminths, have a complex lifecycle involving more
than one host. The major route of transmission for these parasites to humans is by
the route of food. The consumption of undercooked pork or beef, or the
consumption of raw salads washed in contaminated water seems to be the trend.
Taenia solium and T. saginata: also called pig and beef tapeworms. Their cysts,,
present in the muscle of the animal are ingested and the adult worm develops in the
gut. The ova may develop into larvae that may invade other tissues, such as the
brain, forming cysticercosis and severe neurological disorders as a consequence.

Trichinella spiralis: is found in undercooked pork. The larvae can invade tissues
and cause a febrile illness.
Viruses
Viruses, unlike bacteria, cannot multiply in foods. The main mode of transmission
therefore by food handlers and the use of dirty utensils, which transfer the virus to
food whereupon it is ingested by humans.

Rotaviruses and Norwalk virus are the major causes of gastroenteritis

Viral hepatitis A outbreaks are mainly caused by asymptomatic carriers

which handle food.

Giardia lambila: This infection can be foodborne, waterborne or spread by

interpersonal contact. It causes acute or subacute diarrhea, with malabsorption,
fatty stools, and abdominal pain and bloating.
Q2.CLASSIFY THE DIFFERENT ADDITIVES USED IN THE
FOOD INDUSTRY WITH TWO EXAMPLES FOR EACH
CATEGORY.
Ans. Types of Food Additives
Food additives are natural and artificial substances added to food in order to
improve and preserve its flavor and appearance.
Some additives, such as salt used to cure meats, have been around for millennia. In
the 20th century, advances in chemical and food engineering brought endless
innovations in additives, resulting in the products currently lining supermarket
shelves all around the globe.

Below is a rough categorization of additive types. Some additives belong to more

than one category. For example, sugar is both a preservative and a sweetener. All
additives are safe for consumption, according to the FDA, otherwise they wouldn't
be allowed... Consumer groups don't always agree. They are concerned about the
effects of some artificial additives on human health.

1. Acids - added to make flavors "sharper", and also act as preservatives and
antioxidants. Common food acids include vinegar , citric acid, and ascorbic
acid (vitamin C).

2. Anticaking agents - keep powders such as milk powder from caking or sticking.
A very popular one is sodium bicarbonate (baking soda).

3. Bulking agents - additives that increase the bulk of a food without affecting its
nutritional value. As examples, you'll often find modified food starch or modified
corn starch and on labels.

4. Food coloring - added to food to replace colors lost during preparation, or to

make food look more attractive. May be natural or artificial, the latter are much
cheaper to use. Unfortunately, artificial food colorings, such as Yellow 5 have been
linked to behavioral problems in children. Some food colorings approved for use in
the US have been banned in Europe and Japan.

5. Emulsifiers - allow water and oils to remain mixed together in an emulsion, as

in mayonnaise, ice cream, and homogenized milk. On labels look for sodium
phosphates, lecithin, and diglycerides, to name a few.

6. Stabilizers / gelling agents - give foods a firmer texture, and help to stabilize
emulsions. Pectin and agar are examples used in making jellies and jams.

7. Thickeners - similar to emulsifiers/stabilizers - increase a mixture's viscosity

without modifying its other properties. May be derived from starches or from
proteins. Xantham gum is commonly used as a thickener.
8. Flavors - natural and artificial - while natural sounds healthier, this may not
always be the case (see poison mushrooms). Flavors are added to foods to enhance
their aroma and entice you to buy them and then eat them.

9. Humectants - prevent foods from drying up. Glycerine is an example.

10. Preservatives - prevent food from spoiling due to to mold, bacteria and other
microorganisms. Three natural preservatives are salt, sugar, and vinegar. But there
are many more artificial preservatives in use today, such
as nitrates and nitrites found in meats. Home baked bread goes stale after 36
hours, and starts to develop mold within 4 days, but a loaf from the supermarket
will keep for more than a week due to propionates which prevent mold.

11. Sweeteners - bet you figured this one out on your own. Sugar and high fructose
corn syrup (HFCS, yes some call it the mother of all evil) are considered natural,
whereas splenda and sucralose are artificial and contain close to zero calories,
making them a possible solution for weight watchers and diabetics.

Q3. MAKE A DETAIL STUDY OF LATEST TECHNIQUES AND

TRENDS IN PACKAGING INDUSTRY.
Ans.. Indian Packaging Industry Market:

The Indian packaging industry itself is growing at 14-15% annually. This growth
rate is expected to double in the next two years.
According to the Indian Packaging Institute, Indian Packaging industry is USD
14 billion and growing at more than 15% p.a. These figures indicate towards a
change in the industrial and consumer set up.

The growth in the packaging industry in India is mainly driven by the food and the
pharmaceutical packaging sectors. The large and growing Indian middle class,
along with the growth in organized retailing in the country are fueling growth in
the packaging industry. Another factor, which has provided substantial stimulus to
the packaging machinery industry is the rapid growth of exports, which requires
superior packaging standards for the international market. With this the need for
adopting better packaging methods, materials and machinery to ensure quality has
become very important for Indian businesses.

The Indian packaging industry is dominated by plastic flexible packaging. The

traditional rigid packaging users have also been seen to shift to flexible packaging
in recent times. According to industry sources, the main reasons for this is that
flexible packages are found aesthetically attractive, cost-effective and sturdy.
Consumer preference for the use of convenient packaging and packaged products
in affordable quantities in laminates is also one of the main reasons that have
contributed to the growth of flexible packaging in India. The food-processing
sector is the largest user of flexible packaging, accounting for more than 50 percent
of the total demand. The flexible packaging segment is estimated to be growing at
over 35 percent annually. Major players in the flexible packaging sector are Paper
Products Ltd. and Flex Industries.

The packaging industry in India is a mix of both organized medium to large players
as well as very small players with a localized presence. The industry is comprised
of a large number of manufacturers of basic materials, converted packages,
machinery and ancillary materials. Domestic demand for packaging has been
anticipated to grow rapidly within the next five years. Recognizing this trend, the
industry is gearing itself to adopt scientific and functional packaging.

Three specific segments can be identified for opportunities in packaging equipment

in the Indian market. The unorganized sector represents the larger opportunity,
given the increasing quality-consciousness of end customers. The cost of
equipment and upgrades hold the key to success in this segment. Large companies,
primarily the multinational corporations (MNCs), which comprise another segment
would be guided for the choice of such equipment by the global policies and
standardization of their parent company. The organized segment, which caters to
the major food and pharma companies are conscious about quality and the ability
to produce various packaging products, thereby enabling them to address a larger
market.

Market Data:

The Indian market for packaging equipment is characterized by a few large

manufacturers with a nationwide presence along with a large number of small
players in the unorganized sector with a regional presence.

Laminated products including form-fill-seal pouches, laminated tubes and tetra

packs are growing at around 30% p.a.
There are about 600-700 packaging machinery manufacturers, 95% of which are
in the small and medium sector located all over India.
Germany and Italy are the latest suppliers of packaging machinery to India but
focus is now shifting on Taiwan, Korea and China.
Indian packaging machinery imports are USD 125 million.
Indian packaging machinery exports are rapidly growing.
India's per capita packaging consumption is less than USD 15 against world
wide average of nearly USD 100.
The large growing middle class, liberalization and organized retail sector are the
catalysts to growth in packaging.
Food and Pharma packaging are the key driving segments.

Although substrates like plastic have gained vast acceptability, attractiveness of

paper and paperboard consumption remains. Currently, India is ranked 15th in the
world for its paper and paperboard consumption and is expected to improve its
rank in the future. Paper is the fastest growing substrate segment with a growth rate
of 6-7%. The total demand for paper currently is estimated to be around 6 mn
tones, of which about 40% is consumed by the packaging industry. If the demand
for paper continues to grow at the same rate, total paper consumption is expected
to reach 9.5mn tones by 2010.
Increasing investments by both domestic and foreign companies in the Indian food
processing sector, especially in beverages, dairy products, processed food, edible
oil, and marine products have expanded the market for packaging machinery. The
food processing industry has contributed in a major way to the growth of the
packaging industry. According to the Indian Institute of Packaging (IIP), only two
percent of Indias total processed food is packaged compared with 70 percent in
western countries. This forecasts large growth in this sector.

Some important Packaging sub-sectors:

I. Corrugated Packaging & Situation in India:

A flourishing organised retail have raised the expectations that consumption of

corrugated packaging will begin to expand again as the number and volume of
goods packaged in corrugated increases. MNCs are demanding corrugated boxes
of international standards and the pattern of buying the packaging is changing.
Prices of corrugated sheet and converted boxes have remained low due to the
over-capacity, manual operations and low productivity. Besides, transport
constraints and high freight costs have meant that small to medium sized
corrugated box plants are located near the customers.
The over 4,000 corrugated board and sheet plants are highly labour-intensive,
employing over half a million people both directly and indirectly. The industry
is converting about 2 million tons of Kraft paper into corrugated boxes.
Factories are spreadout in all parts of India, even in the remote industrially
backward areas.
This present scenario is already being challenged by the sweeping changes that
are beginning to take shape. More and more in-line automatic plants are being
set up, as corrugated box makers gear up to meet the new demands for high
precision boxes with attractive graphics and large integrated production
capacities.
 Inline Automatic Board and Box making plants will ease out the present semi
automatic production processes.

Deployment of Folder Gluers, Rotary Diecutters will be on the increase.

Use of corrugated for display/promotional packs, POPs and dispensers.

Advances in multicolour, flexo printing will facilitate in-house flexo printing

and do away with screen printing, contract printing on offset presses.

II. Pharmaceutical Packaging & Situation in India

Pharmaceutical packaging occupies a considerable portion of the overall drugs and

pharmaceutical market in India and is growing steadily with the same pace of the
industry. Pharmaceutical packaging consists of various types of glass, pet bottles,
strip and blister packs, injectibles, ampoules, bulk packs, etc.

The Indian pharmaceutical packaging industry is witnessing a spurt in growth.

Today, the packaging industry in India is considered a sunrise industry and its
linkages are extensive and highly employment creating. On one side, it involves
manufacture (and sometimes import) of a wide range of packing material - paper,
paperboard, cardboard, a range of polymer products including rigid and flexible
packaging material, aluminium foil, tin and good old wood and steel. Other
backward linkages of packaging including printing, labeling and binding/adhesive
tapes etc. Of course, machinery for making/processing these products and for
packing/packaging is another segment closely linked to this industry.

Growth will follow upward trends in global medication consumption, which will
expand at a strong pace as aging demographic patterns lead to an increasing
number of diseases and disorders. Pharmaceuticals will assume an expanding role
in worldwide health care delivery based on new product introductions and
economical advantages over other forms of patient treatment.
Besides upward trends in medication consumption, the adoption of stricter
regulations and standards governing the production, storage, distribution and
labelling of pharmaceuticals will boost global growth opportunities for packaging
products and accessories. Historically, pharmaceutical packaging requirements
focused exclusively on preserving the quality of enclosed medication. These
requirements are now being extended to cover such criteria as the prevention of
product tampering and counterfeiting, the assurance of product dispensing
accuracy and the promotion of patient compliance with product dosage schedules.

IV. Factors Affecting Growth of Packaging Industry in India

1. Urbanization

Modern technology is now an integral part of nation's society today with high-end
package usage increasing rapidly. As consumerism is rising, rural India is also
slowly changing into more of an urban society. The liberalization of the Indian
economy, coupled with globalisation and the influx of the multi-nationals, has
improved the quality of all types of primary and secondary packaging. Also
industrialization and expected emergence of the organized retail industry is fuelling
the growth of packaging industry.

2. Increasing Health Consciousness

As people are becoming more health conscious, there is a growing trend towards
wellpacked, branded products rather than the loose and unpackaged formats. Today
even a common man is conscious about the food intake he consumes in day-to-day
life.
3. Low Purchasing Power resulting in Purchase of Small Packets

India being a growing country, purchasing power capacity of Indian consumers is

lower; the consumer goods come in small, affordable packages. Apart from the
normal products packed in flexible packaging, the use of flexible in India includes
some novel applications not usually seen in the developed world. Products like
toothpaste, toothpowder, and fairness creams in laminated pouches are highly
innovative and are not used elsewhere. Another typical example of such
applications is tobacco and betel nut-based intoxicants and mouth fresheners
catering to unique Indian taste.

4. Indian Economy Experiencing Good Growth Prospects

The Indian economy is growing at a promising rate, with growth of outputs in

agriculture, industry and tertiary sectors. Overall economic growth has proved to
be beneficial for the consumer goods market, with more and more products
becoming affordable to a larger section of the population.

5. Changing Food Habits amongst Indians

Changing lifestyles and lesser time to spend in kitchens are resulting in more
incidence of eating away from homes resulting in explosive growth of restaurants
and fast food outlets all over the country. Indians are trying out newer cuisines and
also purchasing similar food items for their homes. Therefore, the review period
has seen new products like pasta, soups, and noodles being launched in India,
fuelling the growth of packaging industry in India.

6. Personal health consciousness amongst Indians:

With growing awareness towards contagious diseases like AIDS and other STDs,
awareness towards usage of contraceptives and disposables syringes have
increased the demand for packaging required for the same.
7. Rural Marketing Pushing Demand for Sachets

India comprises of a big rural market and there has been growing focus on rural
marketing, whereby manufacturers are introducing low-priced goods in smaller
pack sizes. Low priced sachets have proved to be extremely popular in smaller
towns and villages, where people do not prefer to buy larger packs due to financial
constraints.

8. Other Prospects

Packaging machines such as automatic form-filling and sealing machines, tetra

pack aseptic packaging machines for sterilized filling and packing of liquids, and
testing instruments offer considerable business opportunities. The Indian
packaging machinery manufacturers in the unorganized sector mostly fabricate
general-purpose equipment to serve the basic needs of the industry.

One area that has been identified as having good market potential is equipment for
manufacturing aluminum beverage cans. Machinery for cleaning and drying
containers; automatic high speed labeling machines and capping machines; sealing
machines for cans, boxes, and other containers; machinery for filling, and closing
bottles and cans; packing/wrapping machines; and moulding machines also offer
good prospects.

Q4. MAKE A STUDY ON VARIOUS FOOD LAWS AND REGULATIONS

FOR CONSUMMER AND FOOD SELLERS.

Ans. Consumer science 0 Ask EU citizens about their favourite food, its taste and
characteristics, why they eat it and what food means to them and you are likely to
get some 485 million unique answers. The variety of food available in Europe is
vast and its cultural significance profound. Traditional dishes and diet differ
considerably across the continent from west to east and north to south. People tend
also to look at traditional foods to experience ancient flavours and explore a
significant part of European culture. In parallel, modern food processing, retail
logistics and consumer choice are encouraging a trend towards a new European
diet in which sometimes the similarities outweigh the differences. Eat well to stay
healthy Our understanding of nutrition and health has advanced substantially in
recent years. Our bodies need about 40 different nutrients to stay healthy. Some are
required in relatively large quantities and are called macronutrients - such as
carbohydrates, fats and proteins. Others are known as micronutrients and are
needed in smaller quantities. Examples of micronutrients include vitamins,
minerals and trace elements. Different people have widely different energy needs.
Very active people need to use more energy and therefore need to obtain it from
food. Less active people, who have sedentary, non-manual jobs, need less energy
and therefore less food intake. Men usually need more energy than women and
adults need more than children. In addition, nutrient requirements differ with ages
and stages of development. In addition, general food safety standards have
improved enormously, thanks to a better scientific understanding of the causes of
spoilage and control of contamination. This, in turn, has translated into new food
technologies. However, new, safer methods and tighter regulation have not
prevented some major food scares in recent years. These have caused great concern
to consumers throughout Europe and dented their confidence in the food industry.
The end result is periodic dips in sales and changes in consumption patterns
whenever a new food safety scare hits the headlines. Despite our greater
understanding of our own nutritional requirements and the nutrition provided by
our food, the incidence of chronic diet-related disease in the population is rising.
These illnesses include diabetes, heart disease and certain forms of cancer. They
are becoming the main source of ill health for European citizens and account for a
significant part of public health expenditure. On the other hand we are living
longer. Since 2000 the average European Union citizens life expectancy has
gained over one year, with female life expectancy at birth now being over 80 in 18
EU Member States1. For past generations, the main reason for diet-related ill
health was insufficient quantity or quality of food. Today, mass starvation in
Europe is unknown, as are, to a large extent, severe widespread illnesses due to a
lack of specific nutritional components. Ironically, our diet-related health scene is
now dominated by a rise in the incidence Introduction 1 EUROSTAT Population
and social conditions, 16/2006 0 of obesity. Europeans are confronted with
growing health problems largely caused by over-consumption of food! How can
the scales be tipped back again? Finally, we should not forget the pleasure side
of eating. The study of food intake integrates fundamental cognitive and emotional
processes in the human brain, and can in particular provide evidence on the neural
correlations of the hedonistic experience central to guiding behaviour. A
consuming science Getting accurate and understandable messages across to
European citizens on diet (and exercise) appropriate to modern lifestyles is a key
element of public health initiatives to halt Europes burgeoning waistline.
However, it is up to individuals, groups and communities society in general to
act upon these messages. How consumers react to messages on food, food safety
and diet is a very complex matter that depends on a wide array of individual and
societal inputs, underlying beliefs and values. All of which may vary over time and
from region to region. Understanding how people think about food and its
production, how they obtain their food, their own attitudes to diet and their
understanding of the links between diet and health are all part of a
multidisciplinary area of research of increasing importance that crosses both social
and natural sciences: consumer science. Consumer science is an integrating
component of broadly-based food research using a variety of techniques to
measure and test consumer behaviour and preferences. It often combines
physiological research with consumer testing for acceptability of new food
development. Consumer science in the area of food has four principal goals that
add value to other aspects of food research. It seeks to accurately measure
consumer behaviour in relation to food ensuring that what people say they eat is
in fact what they eat. From these observations it seeks to develop comprehensive
models of consumer food choice processes. It seeks to promote effective
interaction with consumers and their representative groups to provide open and
trusted communication channels. This scientific approach can help develop
effective strategies to deliver healthy messages on diet that are more likely to bring
about change in peoples habits. In this respect, an old science such as cognitive
science, whose origin is in the mid-1950s, is today used to disclose the secrets of
our brain in relation to food behaviours. This publication outlines key health and
diet issues in Europe and gives a brief introduction to consumer science and its
contributions. It is not exhaustive, since this field of research field is a very
complex and, for the time being, fragmented area. The brochure outlines current
and future European research in this area and presents a number of European
Commission-funded projects that are throwing new light on consumer attitudes and
behaviour across the continent. Consumer science 0 The geographical, historical
and cultural diversity of Europe is reflected in its wide variety of food and drink
products. The many different European cultures each have their own distinct
dietary habits. These are largely based on the historical availability of local or
regional ingredients and the local climatic and geographical situation. In southern
Europe, the so-called Mediterranean diet uses a larger proportion of fresh fruit and
vegetables. Olive oil is also a preferred cooking medium. In northern Europe,
vegetables are traditionally boiled and animal-derived fats have been more
extensively used for cooking. In the north and east of Europe, pickling and
smoking has been a traditional form of preserving foods, whilst in the south, sun-
dried produce has been more available. Variety is the spice of life Thanks to the
rapid expansion in global agri-food trade, consumers across Europe can benefit
from an unprecedented variety of food products today. Social and technological
developments over the past two decades have significantly changed the variety of
food available in Europe, in terms of total range and supply throughout the year.
How food is purchased and prepared has also changed. All these issues are
reducing regional differences in diet and Europes citizens are increasingly
consuming the same kind of food in similar ways. In parallel, an increasing number
of consumers tend to purchase foods when on holiday, creating a type of food
tourism particularly for typical products that are not widely commercialised out of
their region of origin. European research has sought to correlate the sensory
properties of such typical foods and consumer behaviour in order to provide food
for thought for strategies to promote these valuable regional products. The research
showed that consumers are often most interested in the image of the region of
origin or the particular brand, and price effects always has an influence. Thanks to
improvements in food processing and storage techniques, modern transport
systems and wider distribution channels, Europeans no longer have to depend on
locally-grown produce. Modern canning, freezing, chilling and vacuum packaging
techniques have all helped bring about a revolution in food processing. Fast
transport systems have ensured the freshness and safety of produce carried over
very long distances and onto the supermarket shelf. One UK supermarket chain
estimated that the number of food items in a typical retail store increased from 550
in 1954 to more than 10 000 forty years later (1995). Today, the figure even in a
medium-sized European retail outlet may be 25 000 different food products. And
each year, more than 20 000 new food and drink products are put on the market.
The European food and drink industry has an annual turnover of around 800
billion and employs 4.1 million people. Food prices are also historically low as a
proportion of total family budget, with a much smaller percentage spent on food
than just 25 years ago. On average, about 13% of European households total
expenditure goes on food.

Q5.WHAT DO YOU KNOW ABOUT FOOD BORNE DISEASES ? DISCUSS

VARIOUS TYPES AND CAUSES OF INFECTION AND INTOXICATIONS.

Ans. Foodborne illness

Foodborne illness (also foodborne disease and colloquially referred to as food

poisoning)[1] is any illness resulting from the food spoilage of contaminated
food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well as
chemical or natural toxins such as poisonous mushrooms and various species
of beans that have not been boiled for at least 10 minutes.

Symptoms vary depending on the cause, and are described below in this article. A
few broad generalizations can be made, e.g.: The incubation period ranges from
hours to days, depending on the cause and on how much was consumed. The
incubation period tends to cause sufferers to not associate the symptoms with the
item consumed, and so to cause sufferers to attribute the symptoms
to gastroenteritis for example. Symptoms often include vomiting, fever, and aches,
and may include diarrhea. Bouts of vomiting can be repeated with an extended
delay in between, because even if infected food was eliminated from the stomach
in the first bout, microbes (if applicable) can pass through the stomach into
the intestine via cells lining the intestinal walls and begin to multiply. Some types
of microbes stay in the intestine, some produce a toxin that is absorbed into
the bloodstream, and some can directly invade deeper body tissues.
Food-Borne Infections and Intoxications

Bacillus Cereus Foodborne Intoxication

Found

Widely distributed in nature; can be isolated from meats, milk, vegetables, and
fish.

Transmission

Bacteria produce a toxin that causes illness. Vomiting-type outbreaks have usually
been associated with rice products and other starchy foods such as potatoes, pasta,
and cheese products. Sauces, puddings, soups, casseroles, pastries, and salads have
also been implicated in outbreaks.

Symptoms

Food poisoning is characterized by nausea and vomiting 0.5 to six hours after the
ingestion of a contaminated food product. In more severe cases, abdominal cramps
and diarrhea might occur with symptoms lasting up to 24 hours.

Campylobacter jejuni Foodborne Infection

Found

Widely distributed in nature; can be isolated from meats, milk, vegetables, and
fish.

Transmission

Bacteria produce a toxin that causes illness. Vomiting-type outbreaks have usually
been associated with rice products and other starchy foods such as potatoes, pasta,
and cheese products. Sauces, puddings, soups, casseroles, pastries, and salads have
also been implicated in outbreaks.

Symptoms

Food poisoning is characterized by nausea and vomiting 0.5 to six hours after the
ingestion of a contaminated food product. In more severe cases, abdominal cramps
and diarrhea might occur with symptoms lasting up to 24 hours.
Campylobacter jejuni Foodborne Infection

Found

Intestinal tracts of animals, birds, raw milk, untreated water, and sewage sludge.

Transmission

Contaminated water, raw milk, and raw or undercooked meat, poultry, or shellfish.

Symptoms

Fever, headache, and muscle pain followed by diarrhea (sometimes bloody),

abdominal pain, and nausea that appear two to five days after eating; may last
seven to 10 days.

Clostridium botulinum Foodborne Intoxication

Found

Widely distributed in nature; soil and water on plants and intestinal tracts of
animals and fish. Grows only in little or no oxygen.

Transmission

Bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil,
vacuum-packed and tightly wrapped food.

Symptoms

Toxins affect the nervous system. Symptoms usually appear in 18 to 36 hours, but
can sometimes appear as few as four hours or as many as eight days after eating.
Double vision, droopy eyelids, trouble speaking and swallowing, and difficulty
breathing may occur. Can be fatal in three to 10 days if not treated.

Clostridium perfringens

Found

Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little
or no oxygen.
Transmission

Called "the cafeteria germ" because many outbreaks result from food left for long
periods in steam tables or at room temperature. Bacteria destroyed by cooking, but
some toxin-producing spores may survive.

Symptoms

Diarrhea and gas pains may appear eight to 24 hours after eating; usually last about
1 day, but less severe symptoms may persist for one to two weeks.

Escherichia coli 0157:H7 Foodborne Infection

Found

Intestinal tracts of some mammals, raw milk, unchlorinated water; one of several
strains of E. coli that can cause human illness.

Transmission

Contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice
or cider, uncooked fruits and vegetables, person-to-person.

Symptoms

Diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin
two to five days after food is eaten, lasting about eight days. Some, especially the
very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute
kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may
occur in older adults.

Hepatitis A virus Foodborne Infection

Found

Hepatitis A is widely distributed throughout the world, occurring in both epidemic

and sporadic cases. Hepatitis A is primarily transmitted person to person by the
fecal-oral route, but common source transmission does occur.

Transmission
Hepatitis A virus is excreted in feces of infected people and can produce clinical
disease when a susceptible individual consumes contaminated water or foods. Cold
cuts and sandwiches, fruits, fruit juices, milk and milk products, vegetables, salads,
shellfish, and iced drinks all can be considered vehicles for the transmission of
Hepatitis A.

Symptoms

Hepatitis A is usually a mild illness characterized by sudden onset of fever,

malaise, nausea, anorexia, and abdominal discomfort, followed by several days of
jaundice.

Listeria monocytogenes Foodborne Infection

Found

Some studies suggest that 1% to 10% of humans may be intestinal carriers of

Listeria Monocytogenes. It has been found in at least 37 mammalian species, both
domestic and feral, as well as at least 17 species of birds and possibly some species
of fish and shellfish. It can be isolated from soil, silage, and other environmental
sources

Transmission

Raw milks, pasteurized fluid milk, cheeses, ice cream, raw vegetables, fermented
raw-meat sausages, raw and cooked poultry, raw meats, and raw and smoked fish.

Symptoms

Some studies suggest that 1% to 10% of humans may be intestinal carriers of

Listeria monocytogenes. It has been found in at least 37 mammalian species, both
domestic and feral, as well as at least 17 species of birds, and possibly some
species of fish and shellfish. It can be isolated from soil, silage, and other
environmental sources.

Listeria monocytogenes

Found

Intestinal tracts of humans and animals, milk, soil, leaf vegetables, and processed
foods; can grow slowly at refrigerator temperatures.
Transmission

Soft cheese, raw milk, improperly processed ice cream, raw leafy vegetables, meat,
and poultry. Illness caused by bacteria that do not produce toxin.

Symptoms

Fever, chills, headache, backache, sometimes abdominal pain and diarrhea; 12

hours to three weeks; may later develop more serious illness in at-risk patients
(meningitis or spontaneous abortion in pregnant women); sometimes just fatigue.

Norwalk virus group Foodborne Infection

Found

The virus has been identified in clams and oysters by radio immunoassay. It is
typically shed in the feces of humans.

Transmission

Norwalk gastroenteritis is transmitted by the fecal-oral route via contaminated

water and foods. Shellfish and salad ingredients are the foods most often
implicated in Norwalk outbreaks. Ingestion of raw or insufficiently steamed clams
and oysters poses a high risk for infection with Norwalk virus.

Salmonella (over 2,300 types)

Found

Intestinal tract and feces of animals; Salmonella enteritidis in raw eggs.

Transmission

Raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood
and food handlers.

Symptoms

Stomach pain, diarrhea, nausea, chills, fever, and headache usually appear eight to
72 hours after eating; may last one to two days.
Shigella (over 30 types)

Found

Human intestinal tract; rarely found in other animals.

Transmission

Person-to-person by fecal-oral route; fecal contamination of food and water. Most

outbreaks result from food, especially salads, prepared and handled by workers
using poor personal hygiene techniques.

Symptoms

Disease referred to as "shigellosis" or bacillary dysentery. Diarrhea containing

blood and mucus, fever, abdominal cramps, chills, and vomiting; 12 to 50 hours
from ingestion of bacteria; can last a few days to two weeks.

Staphylococcus aureus Foodborne Intoxication

Found

On the skin, infected cuts, pimples, noses, and throats.

Transmission

From people to food through improper food handling. Multiply rapidly at room
temperature to produce a toxin that causes illness.

Symptoms

Severe nausea, abdominal cramps, vomiting, and diarrhea can occur one to six
hours after eating; recovery within two to three dayslonger if severe dehydration
occurs.

Vibrio parahaemolyticus and other marine Vibrio spp.-Food-Borne Infection

Found
Both pathogenic and non-pathogenic forms of the organism can be isolated from
marine and estuarine environments and from fish and shellfish dwelling in these
environments.

Transmission

Infections with this organism have been associated with the consumption of raw,
improperly cooked, or cooked, recontaminated fish and shellfish.

Symptoms

Diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills may be
associated with infections caused by this organism.

Submitted by:kuenzang Tenzin