Bài giảng An toàn thực phẩm - GS.TS.BS. Lê Hoàng Ninh

Bài giảng An toàn thực phẩm do GS.TS.BS. Lê Hoàng Ninh biên soạn trình bày về vi sinh vật; lịch sử; dịch tễ học; giám sát/luật lệ; sự lây truyền ngộ độc thực phẩm và một số nội dung khác. Mời các bạn tham khảo bài giảng để hiểu rõ hơn về những nội dung này.

GS TS BS LÊ HOÀNG NINH

Biên soạn theo tài liệu của CDC, FDA Hoa

kỳ,center for food security and public health…

 Prevention and Control

Center for Food Security and Public Health Iowa State University 2004

Vi sinh vật

 Estimated 250 foodborne pathogens

 Foodborne illness

from ingestion of a common food

manufactured chemicals, and toxins from organisms

Center for Food Security and Public Health Iowa State University 2004

 Early 1900’s

many foodborne illnesses

 Animals identified as a source of

foodborne pathogens

 Surveillance and research

 Outbreak investigations

 Laws and policies regarding food handling

Center for Food Security and Public Health Iowa State University 2004

 Many unrecognized or unreported

 Meat, eggs, poultry

Center for Food Security and Public Health Iowa State University 2004

Center for Food Security and Public Health Iowa State University 2004

 PulseNet: Identify cause

 Passive surveillance: Survey methods

 FoodBorne Disease Outbreak Surveillance System

Center for Food Security and Public Health Iowa State University 2004

Chi phí

 Economic Research Service - USDA

 Medical cost

 Productivity losses (missed work)

 Value estimate of premature death

Center for Food Security and Public Health Iowa State University 2004

 Campylobacter, Salmonella, E coli 0157:H7,

Listeria, and Toxoplasma

Center for Food Security and Public Health Iowa State University 2004

 Contamination can occur at several points along the food chain

Produce Processing

Center for Food Security and Public Health Iowa State University 2004

Center for Food Security and Public Health Iowa State University 2004

MMWR

Center for Food Security and Public Health Iowa State University 2004

MMWR

Center for Food Security and Public Health Iowa State University 2004

Norwalk-like Viruses

 Norovirus; Caliciviridae family

 Sources

 Shed in human feces, vomitus

 Outbreaks in daycares, nursing homes, cruise ships

Center for Food Security and Public Health Iowa State University 2004

Norwalk-like Viruses

 Small infectious dose

 Signs

Campylobacter jejuni

 Children under 5 years old

 Young adults (ages 15-29)

 Leading cause of acute paralysis

 Develops 2-4 weeks after Campylobacter infection

(after diarrheal signs disappear)

Center for Food Security and Public Health Iowa State University 2004

 Poultry, cattle, puppies, kittens, pet birds

 Gram negative bacteria

 Many serotypes can cause disease

 41% of all human cases

 Most common species in U.S

 1.4 million cases annually

Center for Food Security and Public Health Iowa State University 2004

 Undercooked or raw hamburger; salami

 Alfalfa sprouts; lettuce

 Unpasteurized milk, apple juice or cider

 Well water

 Animals: Cattle, other mammals

Center for Food Security and Public Health Iowa State University 2004

 Acute kidney failure in children

 Life threatening

Center for Food Security and Public Health Iowa State University 2004

MMWR

 Sources: Home-canned

foods, honey

 Signs

speaking and swallowing

Center for Food Security and Public Health Iowa State University 2004

Center for Food Security and Public Health Iowa State University 2004

 Most cases Shigella sonnei

 90,000 cases every year in U.S.

Center for Food Security and Public Health Iowa State University 2004

 Human abortions and stillbirths

 Septicemia in young or low-immune

Center for Food Security and Public Health Iowa State University 2004

 Hazard Analysis Critical Control Point

 To monitor and control production

 Applied to meat, poultry, and eggs

Center for Food Security and Public Health Iowa State University 2004

On Farm Strategies

 Testing and removal for Salmonella

 Vaccinating

 Minimize rodents, wild birds

 Isolation of new animals

Center for Food Security and Public Health Iowa State University 2004

At the Slaughter Plant

 FSIS target organisms

 Salmonella and E coli

 Control points

Center for Food Security and Public Health Iowa State University 2004

 Kills living cells of organisms

Center for Food Security and Public Health Iowa State University 2004

afterwards

 Does not sterilize

 Contamination can still occur

Center for Food Security and Public Health Iowa State University 2004

USDA Recall Classification

Center for Food Security and Public Health Iowa State University 2004

In the Home

 Drink pasteurized milk and juices

 Wash hands carefully and frequently

 Wash hands before preparing food

Center for Food Security and Public Health Iowa State University 2004

 Defrost meats in the refrigerator

Center for Food Security and Public Health Iowa State University 2004

Center for Food Security and Public Health Iowa State University 2004