Appendix 9.1
| Disease category | Disease | Causative agent(s) | Foods commonly involved |
|---|---|---|---|
| Bacterial | Typhoid fever | Salmonella typhi | Raw vegetables and fruits, salads, pastries, unpasteurised milk and milk products, meat |
| Paratyphoid fever | Salmonella paratyphi | ||
| Shigellosis | Shigella species | All foods handled by unhygienic workers, potato or egg salad, lettuce, raw vegetables | |
| Cholera | Vibrio cholera | Fruits and vegetables washed with contaminated water | |
| Non-typhoid salmonellosis | Salmonella species, e.g. Salmonella typhimurium | Eggs, poultry, undercooked meals, unpasteurised dairy products, sea foods, sausages | |
| Brucellosis | Brucella species, mostly Brucella melitensis | Milk and dairy products from infected animals | |
| Anthrax | Bacillus anthracis | Contaminated raw and undercooked meat from sick and dying oxen, cows, sheep, goats, camels, etc | |
| Bovine tuberculosis | Mycobacterium bovis | Unpasteurised milk, dairy products or meat from tuberculosis-infected cows | |
| E.coli infection | Escherichia coli | Beef, dairy products, fresh products, raw produce (potatoes, lettuce, sprouts, fallen apples), salads | |
| Listeriosis | Listeria monocytogenes | Milk, cheese, ice cream, poultry, red meat | |
| Viral | Viral gastroenteritis (VGE) | Rotavirus, caliciviruses including norovirus, astrovirus | Any food contaminated with the virus |
| Viral hepatitis | Hepatitis A and E viruses | Raw shellfish from polluted water, sandwiches, salad and desserts | |
| Poliomyelitis | Polio virus | Any food contaminated with the virus | |
| Rift valley fever | Rift valley fever virus | Any food contaminated with blood or aerosols from infected domestic animals or their aborted fetuses | |
| Parasitic | Taeniasis (tapeworm infection) | Taenia species | Raw beef, raw pork |
| Amoebiasis | Entamoeba histolytica | Any food soiled with faeces | |
| Trichinosis | Trichinella spiralis | Insufficiently cooked pork and pork products | |
| Ascariasis | Ascaris lumbricoides | Foods contaminated with soil, especially foods that are eaten raw, such as salads, vegetables | |
| Giardiasis | Giardia lamblia | Any contaminated food item | |
| Toxoplasmosis | Toxoplasma gondii | Raw or undercooked meat and any food contaminated with cat faeces | |
| Cryptosporidiosis | Cryptosporidium parvum | Any contaminated food item | |
| Parasitic | Hydatid disease | Echinococcus granulosus | Any food contaminated with dog faeces |
| Diphyllobothriasis | Diphyllobothrium latum | Raw or uncooked fish | |
| Trichuriasis | Trichuris trichuria | Any food contaminated with soil | |
| Fungal | Fungal infections | Aspergillus Penicillium Yeasts | Cereal, grains, flour, bread, cornmeal, popcorn, peanut butter, apples and apple products, mouldy supermarket foods, cheese, dried meats |
| Disease category | Diseases | Toxin type and causative agent | Foods commonly involved |
|---|---|---|---|
| Natural toxins in foods | Neurolathyrism | Beta-oxalyl amino-alanine | Lathyrus sativus (guaya) |
| Mushroom poisoning | Phalloidine and alkaloids found in some poisonous mushrooms | Poisonous mushrooms such as species of Amanita phalloides and Amanita muscaria | |
| Bacterial toxins | Staphylococcal food poisoning | Entero-toxins from Staphylococcus aureus | Milk and milk products, sliced meat, poultry, legumes |
| Perfringens food poisoning | Strain of Clostridium welchii/ C.perfringens | Inadequately heated or reheated meat poultry and legumes | |
| Botulism food poisoning | Toxin of Clostridium botulinum | Home-canned foods, low acid vegetables, corn and peas | |
| Escherichia coli food poisoning | Enterohaemorrhagic Escherichia coli O157:H7 | Ground beef, dairy products and raw beef | |
| Bacillus cereus food poisoning. | Enterotoxins of Bacillus cereus | Cereals, milk and dairy products vegetables, meats, cooked rice | |
| Fungal toxins | Ergotism | A toxin (ergot) produced by a group of fungi called Claviceps purpurea | Rye, wheat, sorghum, barley |
| Aflatoxin food poisoning | Aflatoxin produced by some groups of fungus (e.g. Aspergillus flavus, Aspergillus parasiticus) | Cereal grains, groundnuts, peanuts, cottonseed, sorghum | |
| Chemical toxins | Chemical poisoning | Heavy metals (e.g. lead, mercury, cadmium) | Fish, canned food Foods contaminated by utensils or coated with heavy metals |
| Pesticides and insecticides | Residues on crops, vegetables, fruits Accidental poisoning where some chemicals may be mistaken for food ingredients When contaminated containers are used to hold stored foods | ||
| Additives | Various food items where unauthorised additives may be added as colouring agents, sweeteners, preservatives, flavouring agents, etc. |
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Self-Assessment Questions (SAQs) for Study Session 9