Kuliah toksikologi 2010 1st meeting
TOXICOLOGY ON FISHERIES
PROCESSING– 3 (2 – 1)
DISEASE CAUSED BY MICROORGANISMS (1st
meeting)
EKO SUSANTO
Study Program of Fisheries Processing Technology
Diponegoro University
Email : eko_thp@undip.ac.id
EKO SUSANTO – DIPONEGORO UNIVERSITY
REFERENCES:
Peck, M.W., 2010. Clostridium botulinum. Edited by: Juneja,
K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges
and intervention. ASM Press. Washinton DC.
Juneja, K.V., Novak, J.S., and Labbe, R.J, 2010. Clostridium
perfringens. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens
and Toxin in Food: challenges and intervention. ASM Press.
Washinton DC.
Beauchamp, C.S. and Sofos, J.N. 2010. Diarahegenic Eschericia
coli. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin
in Food: challenges and intervention. ASM Press. Washinton
DC.
Seo, K.S. Bohach, G.H., 2010. Staphylococal Food Poisoning.
Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in
Food: challenges and intervention. ASM Press. Washinton DC.
Wright, A.C. and Sceneider, K.R. 2010. Pathogenic vibrios in
seafood. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and
Toxin in Food: challenges and intervention. ASM Press.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Washinton DC.
REFERENCES: CONTINUE
Amastrong, G.D. 2008. Pathogenic Mechanisms of the
Enterohemorrhagic Escherichia coli—Some New Insights. Edited
by: Wilson, C.L. Microbial Food Contamination 2nd ed. CRC
Press. Boca Raton.
Nilsson, L. and Gram, L. . 2002. Improving the control of
pathogens in fish products. Edited by: Bremmer, A.H.
Safety and quality issues in fish processing. CRC Press.
Boca Raton.
WHO-FAO. 2005. Microbiological risk assessment series: Risk
assessment of Vibrio vulnificus in raw oysters interpretative
summary and technical report. WHO-FAO UN.
Garbutt, J. 1997. Essentials of food microbiology. Arnold.
London.
Pelczar, M.J. & Chan, E.C.S. 1976. Dasar-dasar mikrobiologi.
Diterjemhakan: Hadioetomo et al., 1988. UI press.
Huss, H.H. 1994. Assurance
seafood
quality.
FAO fisheries
EKOof
SUSANTO
– DIPONEGORO
UNIVERSITY
(eko_thp@undip.ac.id)
LECTURE RULES
The lecture will be taken place during 4 meetings
10 minutes after lecturer starting lecture. Students
are prohibited to get in class.
If the lecturer is late 10 minutes after the start of
lecture time without confirmation to students, the
students are permitted to leaving class.
Final score consist of 35 % tasks and 65 % of final
examination
The students have to attend lecture 75 % minimally.
The lecture consist of class lecture and self study.
The students are permit to get out class during
lecture if they don’t want to joining lecture.
EKO
SUSANTO
– DIPONEGORO
Eko
Susanto
– DiponegoroUNIVERSITY
University(eko_thp@undip.ac.id)
4
MATERIALS
1st meeting : bacteria toxins in food.
2nd meeting : Clostridium botulinum toxin
toxin, Staphylococcus aureus toxin,
Eschericia coli toxin.
3rd meeting : Vibrio toxin, Pseudomonas
cocovenenans toxin, Fungal toxin
(Penicillium).
4th meeting : Presentation
5
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
QUESTIONS
How do we know if food is being
contaminated by bacteria?
Please mention bacteria which cause
food borne?
What are the differences between
endotoxin and exotoxin?
Please answer those questions for 10
minutes.
6
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTRODUCTION
Food-borne diseases are of major concern to consumers, producers
and authorities alike.
Despite an increased awareness, the number of cases and outbreaks
does not appear to be decreasing.
Many foods are implicated in food-borne disease outbreaks.
Seafoods rank third on the list of products which have caused foodborne disease.
Seafoodborne disease may be caused by a variety of agents, including
aquatic toxins, biogenic amines, bacteria, virus and parasites.
Bacteria are mostly found in low numbers in live fish with the exclude
of marine vibrios.
Marine vibrios, such as V. parahaemolyticus and V. vulnificus, may be
found in high numbers in shellfish and in shellfish-eating fish from
tropical waters and during the summer months in temperate zones
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
DEFINITION
Disease any harmful change in the tissues
and/or metabolism of a plant, animal &
human that produces the symptoms of
illness.
Pathogens MO that cause disease.
Toxin chemical substances produced by MO
that are harmful to human tissues and
physiology.
Food poisoning an acute (arising suddenly
and of short duration) gastroenteritis caused
by the ingestion of food
THE NATURE OF FOOD SPOILAGE
Major reasons 4 food being rejected:
Organoleptic changes growth MO
Chemical changes in food
Physical damage
Freezer burn
‘staling’ changes Aw
Ripening
Presence of foreign materials
Contamination with chemical agent
FACTORS THAT CAUSE BACTERIA
GROWTH
Internal factor (Aw, pH, redox potential,
nutrition, natural antibacteria, biology structure)
Processing factors (hot treatment, irradiation,
pasteurization, grinding)
External factors (environment, temperature)
Implicit factor (compt become dominant)
Factors of food
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTERACTIONS INVOLVED IN THE SELECTION OF
SPOILAGE MICROFLORA
Extrinsic
Extrinsic factor
factor
Implicit
Implicit factors
factors
Contaminating
Contaminating
microflora
microflora
Interaction
Intrinsic
Intrinsic factors
factors
Growth
Growth of
of specific
specific
spoilage
spoilage microflora
microflora
Source: Garbutt, 1997
Spoilage
Spoilage symptoms
symptoms
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MO CHANGES ON STORED FOOD
100
80
60
40
20
0
0
1
2
3
4
Bakteri gram (-)
5
6
7
8
9
10
Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MO CHANGES ON STORED FOOD ON COLD TEMPERATURE
100
80
60
40
20
0
0
1
2
3
4
Bakteri gram (-)
5
6
7
8
Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
SOURCES OF CONTAMINATION OF
FOOD
Aerosol
Spoiled
Spoiled foods
foods
Air
Air
Water
Water
Soil
Soil
Processing
Processing
equipment
equipment
Dust
Raw
Raw material
material with
with
natural
micro
natural micro flora
flora
Sewage
Sewage
Diseased
Diseased plants
plants &
&
animals
animals
Packaging
Packaging
materials
materials
Pests
Pests
Humans
Humans
Source: Garbutt, 1997
Feces
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
IF WE TAKE FRESH FISH FILLETS STORED ON ICE. WHAT
ARE THE POTENTIAL SOURCES OF CONTAMINATION?
Natural surface & gut flora of fish
Water & possibly sediment from natural habitat
Fishing nets
Surfaces on board the fishing vessels
Fish boxes
Ice / refrigerated sea water
Human resources
Pests
Soil
air
COMPOSITION OF CONTAMINATING
MO
Gram-negative rods & coccobacilli.
Acinetobacter, aeromonas, Alcaligenes, Citrobacter,
Enterobacter, Escherichia, Flavobacterium,
Moraxella, Proteus, Pseudomonas, Salmonella,
Shewanella, & Yersinia
Gram positive rods
Bacillus, Brochothrix, Clostridium, Corynebacterium,
Lactobacillus, & Listeria
Gram negative cocci
Enterococcus, Lactococcus, Pediococcus, &
Staphylococcus.
PATHOGENESIS OF FOODBORNE &
RELATED ORGANISM
Skeletal muscle : Trichinella spiralis
Stomach
: Helicobacter pylori
Liver
: Clonorchis
Small intestine :
Astroviruses, Bacillus cereus,
Campylobacter jejuni, Clostridium
perfringens, E. coli, Salmonellae,
S.typhi, Vibrio cholerae,
V.parahaemolyticus
Large intestine/colon :
Campylobacter (small intestine), E.coli,
Entamoeba histoytica, Salmonella
eneritidis, Shigellae, especially S.
dysenteridae.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
CHANGES IN FOODS CAUSED BY SPOILAGE MO
General appearance moldy (F) & slimy (B)
Color F (red/black) & B (colored); chemical
changes --> greening of meat (H2S)
Texture
Odor / flavor
Pseudomonas fluorescens at fish -->
prod proteinase caused tissues to soften
MO prod chem. associated with
metab. act.
A mixture of the above
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
HOW DO MO CAUSE DISEASE?
1. The permanent Mo is essential in combating
invasion of the body by potential pathogens
by competing 4 space & nutrients, stms
producing antibiotics. Ex: E.coli prevent
salmonellae in the colon
2. Bacteria in the colon synthesize vit. K &
contribute significantly to our req. of protein
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Exotoxin:
toxin is secreted
by MO into the cell
environment
Sifat
MO
Source
Endotoxin:
toxin is produced
by MO & secreted
if the MO cell
being damaged.
Exotoxin
gram (+) & gram
(-)
gram (-)
protein
lipopolisakarida
Inactive at 60 - 80
oC, exclude sev
ketahanan panas exotoxin
Endotoxin
stabile at
sterilization
temp
Lethal dose
rendah, sangat
toksik
> tinggi
eksotoksin
cara kerja
Spesifik untuk
sel/tenunan sel
< spesifik
DISEASE PRODUCTION BY MO
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Characteristic:
1. Generally proteins
synthesized by
metabolic activity.
2. Produced by grampositive & gramnegative organism.
3. No structural
components of the
cell
4. Secreted into the
cell environment.
EXOTOXIN
Exotoxin
Exotoxin – soluble protein
released into environment
by active cell
Enterotoxin
Neurotoxin
Affects the gut
Affects the nervous
system
Source: Garbut, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Characteristic:
1. Lypopolysacharid
es.
2. Toxic components
of the cell wall
released when
the cell dies &
breaks down.
3. Produced by
gram-negative
MO
ENDOTOXIN
Exotoxin
Endotoxin
Lipopolysaccharide
in outer wall layer
Act as an
enterotoxin
in the gut
Fever
Toxic
shock
Rash
Inflammatio
n of organ
Source: Garbut, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
FOOD POISONING
Food poisoning an acute (arising suddenly and of
short duration) gastroenteritis caused by the
ingestion of food (Garbutt, 2007).
Gastroenteritis is characterized by:
Abdominal pain;
Diarrhoea
With / without vomiting
With / without fever
Bacteria caused food poisoning: S. aureus, C.
perfringens, C.botulinum, & Bacillus cereus.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTOXICATION &
INFECTION
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Intoxications
involve
food poisoning in
which the organism
grows in the food &
Active organism secretes exotoxin (enterotoxin ) into
food
releases a toxin from
cells.
Toxin is ingested
along with the food,
Food eaten
toxin gives rise to the
food poisoning
syndrome.
Bacteria toxins that
Enterotoxin affect gut giving
produce intoxication
gastroenteritis
are exotoxins. S
aureus & C
Source: Garbut, 1997
botulinum
INTOXICATION
Enterotoxin affect gut giving
gastroenteritis
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Infection
involve
food poisoning
caused by ingestion
of live organism when
the organisms grow
in the gastrointestinal
tract to produce the
disease.
Most food poisoning
caused by infection.
Ex. Salmonella spp &
C. perfringens
Organism ingested along with food
Dose sufficient to overcome host
defenses
Organism grows in the host gut
Organism affects gut giving
gastroenteritis
INFECTIONS
Organism appears in faeces in large
number
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
NORMAL GUT PHYSIOLOGY
Blood supply
ENTEROTOXIN INGESTED WITH
FOOD
Gut epithelium
Na+ out
Na+
H2O out
H2O
Diarrhoea
Enterotoxin affects vomit
receptors
Connective
tissue
Vomit
receptor
Vomiting centre in the
brain stimulated
Vomiting
Fluid and
electrolyte loss
Dehydration
PHYSIOLOGICAL MECHANISM ASSOCIATED WITH FOOD
POISONING (GARBUTT, 1997)
Ingestion can lead to people on the
situation:
Acute illness with med treatment (MT)
Acute illness without MT
Mild illness without MT, symptoms can be
ignored
Infection without symptom
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
FACTORS CAUSE PERSON BECOME ILL
Age
Diet
Nutrition’
Genetic make-up of the person
The presence of other disease
Suppressed immunity
Previous contact with the disease
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MAJOR FOOD POISONING ORGANISMS ASSOCIATED WITH
SEAFOOD ORGANISM CAUSING DISEASE (NILSSON & GRAM,
2002)
Organism causing disease
Bacteria of aquatic origin
Clostridium botulinum type E
MID of toxin or live cells
Primary habitat
0.1–1 μg toxin
Ubiquitous in aquatic
environment, soil, ocean
sediment, intestinal tract of fish,
surface of fish
Marine Vibrio spp
V. cholera
V. parahaemolyticus
V. vulnificus
108 cfu/g
105–106 cfu/g
Unknown
Histamine producing bacteria
>100 mg histamine/100 g
Dinoflagellates; maybe bacteria
associated with the algae
Paralytic shellfish poisoning
(PSP) toxin
Estuarine and coastal warm
waters (>15ºC), intestines of
shellfish-eating fish and tract of
oysters
Members of Enterobacteriaceae
from the aquatic environment
Aquatic environment,
accumulated in bivalves (e.g.
mussels, oysters)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
CONTINUED:
Bacteria from the general environment
Listeria monocytogenes
unknown–108 cfu/g
C .botulinum (mesophilic)
Bacteria from the human/animal reservoir
Shigella spp.
102–105 cfu/g
Salmonella spp.
10–106
Escherichia coli
10–108 cfu/g
Staphylococcus aureus
0.14–0.19 μg toxin/kg
bodyweight
Viruses
Hepatitis A
Living virus can infect
Norwalk virus
humans
Algae
Dinoflagellates
E.g. ciguatoxins,
PSP, ASP, DSP, NSP toxins
Parasites
Some living parasites can infect
humans
Widespread in nature, soil,
foilage, faeces, seafood
processing environments
Widespread in soil
Faecal polluted coastal regions or
ponds; cause faecal
contamination of seafood
Pond water, human carrier (cause
postharvest contamination)
Faecal polluted water,
accumulation in shellfish
Open waters, marine tropical
waters; accumulation in shellfish
(e.g. mussels, oysters)
Fish and shellfish
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
PATHOGEN BACTERIA ON SEAFOOD
Action model
Toxin Minimum dose
stability
to infect
infection
Toxin
forming
Clostridium botulinum
Vibrio sp
+
+
Low
High
V. cholerae
+
-
+
(> 106/g)
Aeromonas hydrophila
+
NK
Plesiomonas shigelloides
Listeria monocytogenes
+
NK
NK
+
+
+
+
High
< 102
106
101 – 102
101 – 103
Bacteria
Indigenous
bacteria V. parahaemoliticus
Salmonella sp
Nonindigenous Shigella
bacteria E. coli
Staphylococcus aureus
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
THANK YOU FOR
ATTENTION
PROCESSING– 3 (2 – 1)
DISEASE CAUSED BY MICROORGANISMS (1st
meeting)
EKO SUSANTO
Study Program of Fisheries Processing Technology
Diponegoro University
Email : eko_thp@undip.ac.id
EKO SUSANTO – DIPONEGORO UNIVERSITY
REFERENCES:
Peck, M.W., 2010. Clostridium botulinum. Edited by: Juneja,
K.V., and Sofos, K.N. Pathogens and Toxin in Food: challenges
and intervention. ASM Press. Washinton DC.
Juneja, K.V., Novak, J.S., and Labbe, R.J, 2010. Clostridium
perfringens. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens
and Toxin in Food: challenges and intervention. ASM Press.
Washinton DC.
Beauchamp, C.S. and Sofos, J.N. 2010. Diarahegenic Eschericia
coli. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin
in Food: challenges and intervention. ASM Press. Washinton
DC.
Seo, K.S. Bohach, G.H., 2010. Staphylococal Food Poisoning.
Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and Toxin in
Food: challenges and intervention. ASM Press. Washinton DC.
Wright, A.C. and Sceneider, K.R. 2010. Pathogenic vibrios in
seafood. Edited by: Juneja, K.V., and Sofos, K.N. Pathogens and
Toxin in Food: challenges and intervention. ASM Press.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Washinton DC.
REFERENCES: CONTINUE
Amastrong, G.D. 2008. Pathogenic Mechanisms of the
Enterohemorrhagic Escherichia coli—Some New Insights. Edited
by: Wilson, C.L. Microbial Food Contamination 2nd ed. CRC
Press. Boca Raton.
Nilsson, L. and Gram, L. . 2002. Improving the control of
pathogens in fish products. Edited by: Bremmer, A.H.
Safety and quality issues in fish processing. CRC Press.
Boca Raton.
WHO-FAO. 2005. Microbiological risk assessment series: Risk
assessment of Vibrio vulnificus in raw oysters interpretative
summary and technical report. WHO-FAO UN.
Garbutt, J. 1997. Essentials of food microbiology. Arnold.
London.
Pelczar, M.J. & Chan, E.C.S. 1976. Dasar-dasar mikrobiologi.
Diterjemhakan: Hadioetomo et al., 1988. UI press.
Huss, H.H. 1994. Assurance
seafood
quality.
FAO fisheries
EKOof
SUSANTO
– DIPONEGORO
UNIVERSITY
(eko_thp@undip.ac.id)
LECTURE RULES
The lecture will be taken place during 4 meetings
10 minutes after lecturer starting lecture. Students
are prohibited to get in class.
If the lecturer is late 10 minutes after the start of
lecture time without confirmation to students, the
students are permitted to leaving class.
Final score consist of 35 % tasks and 65 % of final
examination
The students have to attend lecture 75 % minimally.
The lecture consist of class lecture and self study.
The students are permit to get out class during
lecture if they don’t want to joining lecture.
EKO
SUSANTO
– DIPONEGORO
Eko
Susanto
– DiponegoroUNIVERSITY
University(eko_thp@undip.ac.id)
4
MATERIALS
1st meeting : bacteria toxins in food.
2nd meeting : Clostridium botulinum toxin
toxin, Staphylococcus aureus toxin,
Eschericia coli toxin.
3rd meeting : Vibrio toxin, Pseudomonas
cocovenenans toxin, Fungal toxin
(Penicillium).
4th meeting : Presentation
5
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
QUESTIONS
How do we know if food is being
contaminated by bacteria?
Please mention bacteria which cause
food borne?
What are the differences between
endotoxin and exotoxin?
Please answer those questions for 10
minutes.
6
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTRODUCTION
Food-borne diseases are of major concern to consumers, producers
and authorities alike.
Despite an increased awareness, the number of cases and outbreaks
does not appear to be decreasing.
Many foods are implicated in food-borne disease outbreaks.
Seafoods rank third on the list of products which have caused foodborne disease.
Seafoodborne disease may be caused by a variety of agents, including
aquatic toxins, biogenic amines, bacteria, virus and parasites.
Bacteria are mostly found in low numbers in live fish with the exclude
of marine vibrios.
Marine vibrios, such as V. parahaemolyticus and V. vulnificus, may be
found in high numbers in shellfish and in shellfish-eating fish from
tropical waters and during the summer months in temperate zones
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
DEFINITION
Disease any harmful change in the tissues
and/or metabolism of a plant, animal &
human that produces the symptoms of
illness.
Pathogens MO that cause disease.
Toxin chemical substances produced by MO
that are harmful to human tissues and
physiology.
Food poisoning an acute (arising suddenly
and of short duration) gastroenteritis caused
by the ingestion of food
THE NATURE OF FOOD SPOILAGE
Major reasons 4 food being rejected:
Organoleptic changes growth MO
Chemical changes in food
Physical damage
Freezer burn
‘staling’ changes Aw
Ripening
Presence of foreign materials
Contamination with chemical agent
FACTORS THAT CAUSE BACTERIA
GROWTH
Internal factor (Aw, pH, redox potential,
nutrition, natural antibacteria, biology structure)
Processing factors (hot treatment, irradiation,
pasteurization, grinding)
External factors (environment, temperature)
Implicit factor (compt become dominant)
Factors of food
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTERACTIONS INVOLVED IN THE SELECTION OF
SPOILAGE MICROFLORA
Extrinsic
Extrinsic factor
factor
Implicit
Implicit factors
factors
Contaminating
Contaminating
microflora
microflora
Interaction
Intrinsic
Intrinsic factors
factors
Growth
Growth of
of specific
specific
spoilage
spoilage microflora
microflora
Source: Garbutt, 1997
Spoilage
Spoilage symptoms
symptoms
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MO CHANGES ON STORED FOOD
100
80
60
40
20
0
0
1
2
3
4
Bakteri gram (-)
5
6
7
8
9
10
Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MO CHANGES ON STORED FOOD ON COLD TEMPERATURE
100
80
60
40
20
0
0
1
2
3
4
Bakteri gram (-)
5
6
7
8
Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
SOURCES OF CONTAMINATION OF
FOOD
Aerosol
Spoiled
Spoiled foods
foods
Air
Air
Water
Water
Soil
Soil
Processing
Processing
equipment
equipment
Dust
Raw
Raw material
material with
with
natural
micro
natural micro flora
flora
Sewage
Sewage
Diseased
Diseased plants
plants &
&
animals
animals
Packaging
Packaging
materials
materials
Pests
Pests
Humans
Humans
Source: Garbutt, 1997
Feces
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
IF WE TAKE FRESH FISH FILLETS STORED ON ICE. WHAT
ARE THE POTENTIAL SOURCES OF CONTAMINATION?
Natural surface & gut flora of fish
Water & possibly sediment from natural habitat
Fishing nets
Surfaces on board the fishing vessels
Fish boxes
Ice / refrigerated sea water
Human resources
Pests
Soil
air
COMPOSITION OF CONTAMINATING
MO
Gram-negative rods & coccobacilli.
Acinetobacter, aeromonas, Alcaligenes, Citrobacter,
Enterobacter, Escherichia, Flavobacterium,
Moraxella, Proteus, Pseudomonas, Salmonella,
Shewanella, & Yersinia
Gram positive rods
Bacillus, Brochothrix, Clostridium, Corynebacterium,
Lactobacillus, & Listeria
Gram negative cocci
Enterococcus, Lactococcus, Pediococcus, &
Staphylococcus.
PATHOGENESIS OF FOODBORNE &
RELATED ORGANISM
Skeletal muscle : Trichinella spiralis
Stomach
: Helicobacter pylori
Liver
: Clonorchis
Small intestine :
Astroviruses, Bacillus cereus,
Campylobacter jejuni, Clostridium
perfringens, E. coli, Salmonellae,
S.typhi, Vibrio cholerae,
V.parahaemolyticus
Large intestine/colon :
Campylobacter (small intestine), E.coli,
Entamoeba histoytica, Salmonella
eneritidis, Shigellae, especially S.
dysenteridae.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
CHANGES IN FOODS CAUSED BY SPOILAGE MO
General appearance moldy (F) & slimy (B)
Color F (red/black) & B (colored); chemical
changes --> greening of meat (H2S)
Texture
Odor / flavor
Pseudomonas fluorescens at fish -->
prod proteinase caused tissues to soften
MO prod chem. associated with
metab. act.
A mixture of the above
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
HOW DO MO CAUSE DISEASE?
1. The permanent Mo is essential in combating
invasion of the body by potential pathogens
by competing 4 space & nutrients, stms
producing antibiotics. Ex: E.coli prevent
salmonellae in the colon
2. Bacteria in the colon synthesize vit. K &
contribute significantly to our req. of protein
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Exotoxin:
toxin is secreted
by MO into the cell
environment
Sifat
MO
Source
Endotoxin:
toxin is produced
by MO & secreted
if the MO cell
being damaged.
Exotoxin
gram (+) & gram
(-)
gram (-)
protein
lipopolisakarida
Inactive at 60 - 80
oC, exclude sev
ketahanan panas exotoxin
Endotoxin
stabile at
sterilization
temp
Lethal dose
rendah, sangat
toksik
> tinggi
eksotoksin
cara kerja
Spesifik untuk
sel/tenunan sel
< spesifik
DISEASE PRODUCTION BY MO
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Characteristic:
1. Generally proteins
synthesized by
metabolic activity.
2. Produced by grampositive & gramnegative organism.
3. No structural
components of the
cell
4. Secreted into the
cell environment.
EXOTOXIN
Exotoxin
Exotoxin – soluble protein
released into environment
by active cell
Enterotoxin
Neurotoxin
Affects the gut
Affects the nervous
system
Source: Garbut, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Characteristic:
1. Lypopolysacharid
es.
2. Toxic components
of the cell wall
released when
the cell dies &
breaks down.
3. Produced by
gram-negative
MO
ENDOTOXIN
Exotoxin
Endotoxin
Lipopolysaccharide
in outer wall layer
Act as an
enterotoxin
in the gut
Fever
Toxic
shock
Rash
Inflammatio
n of organ
Source: Garbut, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
FOOD POISONING
Food poisoning an acute (arising suddenly and of
short duration) gastroenteritis caused by the
ingestion of food (Garbutt, 2007).
Gastroenteritis is characterized by:
Abdominal pain;
Diarrhoea
With / without vomiting
With / without fever
Bacteria caused food poisoning: S. aureus, C.
perfringens, C.botulinum, & Bacillus cereus.
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
INTOXICATION &
INFECTION
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Intoxications
involve
food poisoning in
which the organism
grows in the food &
Active organism secretes exotoxin (enterotoxin ) into
food
releases a toxin from
cells.
Toxin is ingested
along with the food,
Food eaten
toxin gives rise to the
food poisoning
syndrome.
Bacteria toxins that
Enterotoxin affect gut giving
produce intoxication
gastroenteritis
are exotoxins. S
aureus & C
Source: Garbut, 1997
botulinum
INTOXICATION
Enterotoxin affect gut giving
gastroenteritis
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
Infection
involve
food poisoning
caused by ingestion
of live organism when
the organisms grow
in the gastrointestinal
tract to produce the
disease.
Most food poisoning
caused by infection.
Ex. Salmonella spp &
C. perfringens
Organism ingested along with food
Dose sufficient to overcome host
defenses
Organism grows in the host gut
Organism affects gut giving
gastroenteritis
INFECTIONS
Organism appears in faeces in large
number
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
NORMAL GUT PHYSIOLOGY
Blood supply
ENTEROTOXIN INGESTED WITH
FOOD
Gut epithelium
Na+ out
Na+
H2O out
H2O
Diarrhoea
Enterotoxin affects vomit
receptors
Connective
tissue
Vomit
receptor
Vomiting centre in the
brain stimulated
Vomiting
Fluid and
electrolyte loss
Dehydration
PHYSIOLOGICAL MECHANISM ASSOCIATED WITH FOOD
POISONING (GARBUTT, 1997)
Ingestion can lead to people on the
situation:
Acute illness with med treatment (MT)
Acute illness without MT
Mild illness without MT, symptoms can be
ignored
Infection without symptom
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
FACTORS CAUSE PERSON BECOME ILL
Age
Diet
Nutrition’
Genetic make-up of the person
The presence of other disease
Suppressed immunity
Previous contact with the disease
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
MAJOR FOOD POISONING ORGANISMS ASSOCIATED WITH
SEAFOOD ORGANISM CAUSING DISEASE (NILSSON & GRAM,
2002)
Organism causing disease
Bacteria of aquatic origin
Clostridium botulinum type E
MID of toxin or live cells
Primary habitat
0.1–1 μg toxin
Ubiquitous in aquatic
environment, soil, ocean
sediment, intestinal tract of fish,
surface of fish
Marine Vibrio spp
V. cholera
V. parahaemolyticus
V. vulnificus
108 cfu/g
105–106 cfu/g
Unknown
Histamine producing bacteria
>100 mg histamine/100 g
Dinoflagellates; maybe bacteria
associated with the algae
Paralytic shellfish poisoning
(PSP) toxin
Estuarine and coastal warm
waters (>15ºC), intestines of
shellfish-eating fish and tract of
oysters
Members of Enterobacteriaceae
from the aquatic environment
Aquatic environment,
accumulated in bivalves (e.g.
mussels, oysters)
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
CONTINUED:
Bacteria from the general environment
Listeria monocytogenes
unknown–108 cfu/g
C .botulinum (mesophilic)
Bacteria from the human/animal reservoir
Shigella spp.
102–105 cfu/g
Salmonella spp.
10–106
Escherichia coli
10–108 cfu/g
Staphylococcus aureus
0.14–0.19 μg toxin/kg
bodyweight
Viruses
Hepatitis A
Living virus can infect
Norwalk virus
humans
Algae
Dinoflagellates
E.g. ciguatoxins,
PSP, ASP, DSP, NSP toxins
Parasites
Some living parasites can infect
humans
Widespread in nature, soil,
foilage, faeces, seafood
processing environments
Widespread in soil
Faecal polluted coastal regions or
ponds; cause faecal
contamination of seafood
Pond water, human carrier (cause
postharvest contamination)
Faecal polluted water,
accumulation in shellfish
Open waters, marine tropical
waters; accumulation in shellfish
(e.g. mussels, oysters)
Fish and shellfish
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
PATHOGEN BACTERIA ON SEAFOOD
Action model
Toxin Minimum dose
stability
to infect
infection
Toxin
forming
Clostridium botulinum
Vibrio sp
+
+
Low
High
V. cholerae
+
-
+
(> 106/g)
Aeromonas hydrophila
+
NK
Plesiomonas shigelloides
Listeria monocytogenes
+
NK
NK
+
+
+
+
High
< 102
106
101 – 102
101 – 103
Bacteria
Indigenous
bacteria V. parahaemoliticus
Salmonella sp
Nonindigenous Shigella
bacteria E. coli
Staphylococcus aureus
EKO SUSANTO – DIPONEGORO UNIVERSITY (eko_thp@undip.ac.id)
THANK YOU FOR
ATTENTION