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1.More. This may not be due to more actual illness but to the fact that the field is relatively new thus further discoveries of pathogens are leading to more diagnosis. - less as a whole, but more of the extreme diseases (better detection methods and public knowledge)2a.Cytotoxic- toxic to the cells, kills cells2b.Hemolytic- kills RBCs (red blood cells)- ruptures and release hemoglobin into blood plasma (surrounding fluid).3.They are both parasites but a helminth is multicellular(think worms and flukes) and forms cysts, whereas protozoa are

single celled (at certain stages of the life cycle) eukaryotes (like amoebas) and form oocysts.4a.Mycotoxins are toxic secondary metabolites produced by molds (most are produced by asperigillis, penicillium, and fusarium). They fall into several large categories: Aflatoxin :

1. Most commonly produced by Asperigillus flavus2. Caused the most recent human deaths (2004)3. 2 types of exposure, chronic and acute:

a. Chronic can result in cancer and cirrhosis.b. Acute can lead to liver/kidney failure and death.

4. Often found in wheat, barley, sorghum, nuts and coffee5. 18 different types (B1 is the worst) .6. LD50 between 0.5- 10mg/kg7. Incredibly carcinogenic8. Ergot is also an aflatoxin

ii. Ochratoxin1. Caused by Asper igil lus ochraceus2. 7 different types.3. Commonly found in cereals, coffee and wine.4. Affects kidneys and liver.5. Heat resistant.

iii. See table below for other mycotoxins.

5. patulin is a mycotoxin produced by penicilllia, found in fruit, moldy bread and sausage, big problem in apple industry. Has a LD50 of 15-25mg of toxin/kg of bodyweight. Very carcinogenic - dont use apples on the ground or with holes in them6. factors impacting susceptibility to human NoV infection:It affects everyone. Very low infectious dose. Can get it from coming in contact with vomit/feces particles in the air (fomites).7.Know about fecal shedding of viruses. Noroviruses and hepatitis viruses: fecal shedding starts before showing any symptoms of illness and continue after the symptoms away.------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------39.Methods of controlling these organisms in foods and any specific resistance or persistence an organism may have.Vx for HAV, harvest shellfish from uncontaminated waters, GAP, wash produce with disinfecting agents, wash hands, infected people dont prepare foods, sanitize equipment. *Disinfectants, sanitizers dont kill viruses so get

Vx, educate public and food handlers.Shellfish :- Pre:- Harvest in clean waters

- depuration and relaying- Post: - High pressure processing

- Proper Cooking (although properly cooked seafood is generally thought of as overcooked)Fresh Produce: - Pre:- GAPs (good agricultural practices)

-Post: - Washing (1 -2 log reduction)- Washing with disinfectants such as chlorine, chlorine dioxide, and organic acids- Consumer washing

RTE: -Decontamination of Hands (medical liquid soap and a lcohol hand gels)-Decontamination of surface (as with hand washing it is not provide entire efficacy)-Education and training (dont go to work sick) (use of 1000 ppm of hypochlorite solution to disinfect vomit spill)-Vaccination (only available for HAV, and is 94-100% effective) (generally only given to high risk groups, YOPI, or travelers)

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Charact. Habitat Foods GrowthConditions

Virulence Factors Onset Time Infect.Dose

Symptoms Conditions

Methods of Control

Aeromonas

gram negativefacultativeanaerobenon sporeformingrod

Ubiquitous butassociatedwith water

Meat,Fish,andPoultry,water

pH: 4.5-7.2Temp:0-45C

Enterotoxin(proteinaceous)

Shiga-ToxinCytotonic, invasins

24-48 hours 10^6 Diarrhea, abdominal pain, nausea, chills,fever

immunocompromised

Cooking and proper refrigeration

Plesiomonas

Gram -, facultativeanarobe, motile,non-sporeformingrod

Waterborne Water,oysters

Temp: 0-45C

pH: 5-8

may produce beta-hemolysin, heatstable and heatliable cytotoxicenterotoxin

incubation:24-50Hr Lasts 1-7days

watery diarrhea,abdominal pain, chills

Travelers diarrhea

Cooking and proper refrigeration

Brucella

Gm- coccoid torod, non-motile,aeroboic-fac.anaerobe

Cattle,Sheep,Goats

goatmilk,rawmilk and rawmilk

products

20-42C NaCL