Bacterial Toxins, Algal Toxins and Mycotoxins.pptx

Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites or by their produced toxins

1. Title: Insight to Foodborne Infection and Intoxication: A Descriptive Study on Bacterial Toxins, Algal Toxins and Mycotoxins

2. Introduction Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites or by their produced toxins . Cause:   F ailure or inability to control microorganisms at one or more stages of the food chain from raw material to consumption of the final product ( Adley & Ryan, 2016).

3. Bacteria in Food Aflatoxin in Food

4. Features Food Infection Food Intoxication Definition Food borne infection is illness that is caused by the entrance of pathogenic microorganisms contaminating food into the body, and the reaction of the body tissues to their presence Foodborne intoxication, more commonly known as food poisoning, is an illness that is  caused by eating food that contains toxins that are released by pathogens ;  Causative Agents Bacteria, virus or parasite Toxins produced my microbes Symptoms Diarrhea, nausea, vomiting, abdominal cramps, fever Vomiting, nausea, diarrhea, weakness, respiratory failure, sensory/motor dysfuction. Factors Influencing Inadequate cooking, cross contamination, poor personal hygiene, bare hand contact Inadequate cooking, improper holding temperatures Differentiation between Infection and Intoxication

5. Mycotoxins are toxic compounds that are naturally produced by certain types of moulds (fungi) (Semple et al., 1991).

6. Bacteria Responsible Toxin Types of Foods Symptoms Cause Temperature Sensitivity and Prevention Staphylococcus aureus Exfoliative toxins Fish, Meat and seafood salads, sandwich spreads and high salt foods. Nausea, vomiting and diarrhea within 4 to 6 hours. No fever. Poor personal hygiene and subsequent temperature abuse. No growth below 40° F. Bacteria are destroyed by normal cooking but toxin is heat-stable. Salmonella Salmonella cytolethal distending toxin High protein foods – meat, poultry, fish and eggs. Diarrhea nausea, chills, vomiting and fever within 12 to 24 hours. Contamination of ready-to-eat foods, insufficient cooking and recontamination of cooked foods. No growth below 40° F. Bacteria are destroyed by normal cooking. Bacterial Toxins According to Wagner (1989), among many bacterial toxins mentioned bacterial toxins are mainly responsible for human food borne illness-

7. Vibrio parahaemolyticus Thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH) Fish and shellfish Diarrhea, cramps, vomiting, headache and fever within 12 to 24 hours. Recontamination of cooked foods or eating raw seafood. No growth below 40° F. Bacteria killed by normal cooking. Bacillus cereus Emetic toxin Soil, dust and spices. Mild case of diarrhea and some nausea within 12 to 24 hours. Improper holding and storage temperatures after cooking. No growth below 40° F. Bacteria killed by normal cooking, but heat-resistant spore can survive. Listeria monocytogenes Listeriolysin O (LLO) Soil, vegetation and water. Can survive for long periods in soil and plant materials. Mimics meningitis. Immuno-compromised individuals most susceptible. Contaminated raw products. Grows at refrigeration (38-40° F) temperatures. May survive minimum pasturization tempertures (161° F for 15 seconds.)

8. Yersinia enterocolitica Yersinia stable toxin Poultry, beef, swine. Isolated only in human pathogen. Diarrhea, abdominal pain, vomiting. Mimics appendicitis. Improper cooking. Cross-contamination. Grows at refrigeration temperatures (35-40° F) Sensitive to heat (122° F) Clostridium botulinum Botulin Soils, plants, marine sediments and fish. Blurred vision, respiratory distress and possible DEATH. Improper methods of home-processing foods. Type E and Type B can grow at 38° F. Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive. E. coli Shiga toxin Feces of infected humans. Diarrhea, abdominal cramps, no fever. Inadequate cooking. Recontamination of cooked product. Organisms can be controlled by heating. Can grow at refrigeration temperatures.

9. Campylobacter jejuni Distending cytolethal toxin (CDT) Animal reservoirs and foods of animal origin. Diarrhea, abdomianl cramps and nausea. Improper pasteuriztion or cooking. Cross-contamination. Sensitive to drying or freezing. Survives in milk and water at 39° F for several weeks. Clostridium perfringens Alpha (CPA), beta (CPB), epsilon (ETX) and iota (ITX). Meat and poultry dishes, sauces and gravies. Cramps and diarrhea within 12 to 24 hours. No vomiting or fever. Improper temperature control of hot foods, and recontamination. No growth below 40 degrees F. Bacteria are killed by normal cooking but a heat-stable spore can survive.

10. Prevention According to Schmitt et al., (1999) here are some preventive measures-

11. Genus/species Mycotoxins Toxin type Major food Toxic effects and diseases Aspergillus flavus A. parasiticus A. nomius Penicillium Aflatoxin Hepatocarcinogen Cereals, feeds, oilseeds and pulp, coconut Arcinogenicity , hepatotoxicity, teratogenicity, suppression of immune systems, alteration of DNA structure, hepatitis, hemorrhage, renal lesions Fusarium Verticillioides Fumonisin Carcinogenicity Cereals, corn Human encephalomalacia, pulmonary edema, carcinogenicity, neurotoxicity, liver damage, heart failure, and esophageal cancer Aspergillus Penicillium Ochratoxin OTA Hepatotoxicity Cereals, herbs, oilseeds, figs, beef jerky, fruits, and wine Kidney and liver damage, loss of appetite, nausea and vomiting, immune system suppression, carcinogenic Mycotoxins According to Semple et al., (1991), among many mycotoxins mentioned ones are mainly responsible for human food borne illness-

12. Aspergillus Penicillium Patulin Brain & lung hemmorrhage and carcinogenicity Silage, wheat, feeds, apples, grapes, peaches, pears, apricots, olives, cereals Brain haemorrhage , neural disorders, skin lesions, skin cancer, lung, mutagenicity, antibacterial impact Fusarium Cephalosporium Trichoderma Trichothecene (T2, DON, DAS, HT2) Cytotoxicity Cereals, corn, silage, timothy grass, fodder Immune suppression, cytotoxicity, skin necrosis, hemorrhage, anemia, granulocytopenia, oral epithelial lesions, GIS lesions, hematopoietic, alimentary toxic aleukia (ATA), hypotension, coagulopathy Fusarium Zearalenone Carcinogenicity Cereals, corn, silage, timothy grass, fodder Carcinogenic, hormonal imbalance estrogenic effect, reproductive problems, teratogenic

13. 2. Secondary prevention Stop growth of infested fungi by re-drying the products; Removal of contaminated seeds; Inactivation or detoxification of mycotoxins contaminated; Protect stored products from any conditions which favour continuing fungal growth. 3. Tertiary prevention Complete destruction of the contaminated products; Detoxification or destruction of mycotoxins to the minimal level.  1. Primary prevention D evelopment of fungal resistant varieties of growing plants; C ontrol field infection by fungi of planting crops; M aking schedule for suitable pre-harvest, harvest and post-harvest; L owering moisture content of plant seeds, after post harvesting and during storage; Store commodities at low temperature whenever possible; Using fungicides and preservatives against fungal growth;

14. Ciguatera Fish Poisoning Neurotoxic Shellfish Poisoning Toxins Ciguatoxins, Maitotoxin , Scaritoxin Brevetoxins Toxin-producing organism Dinoflagellates:  Gambierdiscus toxicus , possibly others Dinoflagellates:  Karenia brevis  and other   Karenia  species Organisms likely to be contaminated Reef fish such as barracuda, grouper, red snapper, and amberjack Shellfish, primarily mussels, oysters, scallops Symptoms Nausea, vomiting, diarrhea, stomach pain, Abnormal hot and cold sensations, pain, weakness, low blood pressure Nausea; vomiting; diarrhea; stomach pain; numbness of lips, tongue, and throat; dizziness Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive care) Algal Toxins

15. Paralytic Shellfish Poisoning Domoic Acid Poisoning and Amnesiac Shellfish Poisoning Toxins Saxitoxins Domoic acid Toxin-producing organism Dinoflagellates:  Gymonodinium catenatum ,  Pyrodinium bahamense ,  Alexandrium  species Diatoms:  Pseudo- nitzchia  species Organisms likely to be contaminated Shellfish, primarily scallops, mussels, clams, oysters, and cockles; some fish and crabs Shellfish, primarily scallops, mussels, clams, and oysters; possibly some fish species Symptoms Nausea, vomiting, diarrhea, shortness of breath, irregular heartbeat, numbness of mouth and lips, weakness Nausea, vomiting, diarrhea, stomach pain, shortness of breath, irregular heartbeat, abnormal hot and cold sensations, memory loss, disorientation, seizures, possibly coma Treatment Treatment of symptoms (supportive care), possibly respiratory support Treatment of symptoms (supportive care), especially for older people and those with kidney diseas

16. Diarrheic Shellfish Poisoning Azaspiracid Shellfish Poisoning Toxins Okadaic acid Azaspiracid Toxin-producing organism Dinoflagellates:  Dinophysis  species,  Prorocentrum lima Dinoflagellates:  Proroperidiunium species Organisms likely to be contaminated Shellfish, primarily scallops, mussels, clams, and oysters Shellfish Symptoms Nausea, vomiting, diarrhea, stomach pain, possibly chills, headache, fever Nausea, vomiting, diarrhea, stomach pain Treatment Treatment of symptoms (supportive care) Treatment of symptoms (supportive care)

17. Prevention Avoiding contact with water where a harmful algal bloom may be occurring. Using caution when consuming fish caught from waters where a bloom is occurring. Using caution when taking algal supplements. Cooking food properly

18. Epilogue Foodborne disease will continue to be a matter of major concern around the world in the foreseeable future , despite some important national successes at reducing the levels of certain pathogens in foods resulting from better farm practices, food processing regulations, etc. Public education is seen as a key factor in improving food safety practices in the home. The benefits of food hygiene education would include not only a reduction in the occurrence of foodborne illness at home, but also a population better prepared to meet the needs of the food industry and food service sectors of local and national economies.

19. Adley , C. C., & Ryan, M. P. (2016). The nature and extent of foodborne disease. In Antimicrobial food packaging (pp. 1-10). Academic Press. Carmichael, W. W. (1986). Algal toxins. In  Advances in botanical research  (Vol. 12, pp. 47-101). Academic Press. Janik , E., Ceremuga , M., Saluk-Bijak , J., & Bijak , M. (2019). Biological toxins as the potential tools for bioterrorism.  International journal of molecular sciences ,  20 (5), 1181. Schmitt, C. K., Meysick , K. C., & O'Brien, A. D. (1999). Bacterial toxins: friends or foes?.  Emerging infectious diseases ,  5 (2), 224. Semple, R. L., Frio, A. S., Hicks, P. A., & Lozare , J. V. (1991). Mycotoxin prevention and control in foodgrains . Wagner Jr, A. B. (1989). Bacterial Food Poisoning.  Leaflet/Texas Agricultural Extension Service; no. 1540. Van Dolah , F. M. (2000). Marine algal toxins: origins, health effects, and their increased occurrence.  Environmental health perspectives ,  108 (suppl 1), 133-141. References