Botulism

All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous as a public health problem because many people can be poisoned from a single contaminated food source.

In the United States for example an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne, 72% are infant botulism, and 3%
are wound botulism. Outbreaks of foodborne botulism involving 2 or more people occur during most years and are commonly caused by eating from contaminated home-canned foods.

SYMPTOMS
ONSET
- Vomiting
- Constipation
- Diarrhea

LATER
- Fatigue
- Weakness
- Vertigo
- Blurred vision

SOURCES
- Animals
- Vegetables
- Soil
- Water

FOODS INVOLVED
- Under-processed foods
- Temperature-abused stored foods
- Canned low-acid foods
- Untreated garlic-and-oil products

PREVENTION
- Do not attempt to use home-canned products
- Use careful time temperature control for sous vide and bulky foods

Staphylococcal Food Poisoning

Staphylococcal toxins are a common cause of food poisoning as it can grow in improperly stored food. Although the cooking process kills them, the enterotoxins are heat resistant and can survive boiling for several minutes. Staphylococci can grow in foods with relatively low water activity (such as cheese and salami)

SYMPTOMS
- Nausia
- Retching
- Abdominal cramps
- Diarrhea

SOURCES
- Skin
- Hair
- Noset
- Throat
- Infected sores
- Animals

FOODS INVOLVED
- Reheated foods
- Ham & other meats
- Poultry
- Egg products
- Other proteins

PREVENTION
- Wash hands
- Practice good personal hygiene

Salmonellosis

Salmonellosis is an infection with the Salmonella bacteria. Most people infected with Salmonella develop diarrhea, fever, vomiting and abdominal cramps 6 to 72 hours after infection. In most cases, the illness lasts 3 to 7 days. The majority of affected people actually recover without treatment, although its very unpleasant.

The type of salmonella commonly associated with infections in humans is called Non-
Typhoidal Salmonella. It is usually contracted by ingesting raw or undercooked eggs, or from sources such as:
• Poultry and cattle,
If the meat is prepared incorrectly or becomes infected with the bacteria somehow.
• Infected eggs and milk
As well as egg products, when not prepared, handled, or refrigerated correctly.
• Reptiles
Such as turtles, lizards and snakes, as they can carry the bacteria on their skin.
• Pet Rodents

SYMPTOMS
- Abdominal cramps
- Headaches
- Nausia
- Fever
- Diarrhea

SOURCES
- Water
- Soil
- Insects
- Animals
- Human intestinal tract

FOOD INVOLVED
- Poultry
- Meat
- Fish & Shrimps
- Eggs & egg products
- Milk

PREVENTION
- Avoid cross-contamination
- Refrigerate foods
- Cook poultry to 167°F (75°C) for at least 15 seconds

Major foodborne Illnesses caused by bacteria

Here below is the definitive list of bacteria's that potentially could cause a major foodbrone illness on board a Cruise ship.

• Salmonellosis
• Shigellosis
• Bacillus cereus gastroenteritis
• Botulism
• Listeriosis
• Staphyloccocal food poisoning
• Campylobacteriosis
• E. Coli O157:H7
• Clostridium perfringens enteritis
• Yersiniosis
• Vibrio gastroenteritis

Foodborne infections and intoxications

1) Foodborne Infections
Result of eating food contaminated by live pathogens that will reproduce and grow in intestines (Shigella, Salmonella).

2) Foodborne Intoxications
Result of eating food containing poisonous toxins (Staphylococcus, Botulism, Bacillus cereus).

Sanitation definitions

POTENTIALLY HAZARDOUS FOOD
Foods that requires temperature control because it is a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms. These foods
are generally rich in proteins and carbohydrates.

FOODBORNE ILLNESS
A disease that is carried or transmitted to people by food.

OUTBREAK
An incident in which two or more people experience the same illness
after eating the same food.