FOOD

BORNE
PATHOGENS
Cruz Hao Leano Romero
OBJECTIVES
At the end of the class, the students are
expected to;

To know the possible microorganisms
present on food and drinks
To determine the sources and causes of
these microorganisms
To be aware of the possible foodborne
diseases they may acquire from eating
contaminated food and drinks
To inform and educate people about simple
and practical methods of keeping food safe
to protect themselves against foodborne
diseases

WHATS YOUR FAVORITE
STREET FOOD?


VIDEO PRESENTATION
INTRODUCTION
The Food and Agriculture Organization (FAO) defines
street foods as ready-to-eat foods and beverages prepared
and/or sold in streets and other similar public places.
Street foods have become popular not only as source of
convenient and affordable food but also as main source of
livelihood for many marginalized families. However,
streetfood vendors overlook the importance of the safety
and nutritional quality of the foods they serve, which can
cause food-related diseases and even poisoning or death to
customers, particularly the school children (Bureau of Food
and Drugs, Department of Health, 2006).
INTRODUCTION
Studies revealed that street foods pose significant health
risks because these are prepared below food safety
standards. Unhygienic handling and cooking results in high
count of microbial load such as Escherichia coli or E. coli,
Staphylococcus aureus and Salmonella. Microbial analysis
of street foods showed disturbing results, which should
alarm health authorities regarding the safety of street foods.

Escherichia coli
or E. coli
Normal flora of the intestines of
human and animals.
Source: food and drinks
contaminated with fecal material
Incubation period: 1-3 days
Symptoms:Severe diarrhea that is
often bloody, severe abdominal
pain, and vomiting. Usually, little
or no fever is present
Duration of illness: 3-7 days
Staphylococcus
aureus
It is a common bacterium found
in the nose and on the skin of
about 25 percent of healthy
people and animals.
Sources: Foods that are made
with hand contact and require no
additional cooking, such as:
Salads, such as ham, egg, tuna,
chicken, potato, and macaroni
Incubation period: 6-48 hours
Symptoms: Nausea, vomiting,
diarrhea, loss of appetite, severe
abdominal cramps, mild fever
Duration of illness: 24-48 hours
Salmonella
Cause diseases like typhoid fever,
paratyphoid fever or other food-
borne borne illnesses.
Sources: Contaminated eggs,
poultry, meat, unpasteurized milk
or juice, cheese, contaminated
raw fruits and vegetables
Incubation period: 6-48 hours
Symptoms: Diarrhea, fever,
abdominal cramps, vomiting
Duration of illness: 4-7 days
CONTROL AND PREVENTION
Avoid eating high-risk foods,
including raw or lightly cooked
eggs, undercooked ground beef
or poultry, and unpasteurized
milk
Clean hands with soap and warm
water before handling food.
Clean surfaces before preparing
food on them.
Keep food properly refrigerated
before cooking.

SUMMARY
ORGANISM COMMON
NAME OF
ILLNESS
INCBATION
PERIOD
SIGNS AND
SYMPTOMS
DURATI
ON
FOOD SOURCES
E. coli
(Escherichia
coli)
E.coli infection 1-3 days Watery diarrhea,
abdominal cramps,
some vomiting
3-7 or
more
days
Water or food
contaminated with
human feces
Salmonella Salmonellosis 6-48 hours Diarrhea, fever,
abdominal cramps,
vomiting
4-7 days Eggs, poultry, meat,
unpateurized milk or
juice, cheese,
contaminated raw
fruits and vegetables
Staphylococcus
aureus
Staphylococcal
food poisoning
1-6 hours Sudden onset of
severe nausea and
vomiting.
Abdominal
cramps. Diarrhea
and fever may be
present.
24-48
hours
Unrefrigerated or
improperly
refrigerated meats,
potato and egg salads,
cream pastries
THANK
YOU!
Cruz Hao Leano Romero
10 ITEMS QUIZ
1. It is the normal flora of the gastro intestinal tract.
2. It is the bacteria which is commonly present in eggs and chickens.
3. The specific disease caused by the bacteria in number 2.
4. The most common symptoms of food borne diseases.
5. The causative agent of a food borne disease that can be caused by a
foodservice worker coughing or sneezing on food.
6. True or false. Food borne disease can be prevented by boiling of
water.
7. True or false. Food borne disease is at its highest during summer.
8. True or false. Salmonella infection usually results from undercooked
pork.
9.True or false. A food handler should not prepare food if he is suffering
from vomiting or diarrhea.
10. True or false. Cutting of finger nails is a way of preventing
transmission of E.coli infection.


THANK
YOU!
Cruz Hao Leano Romero