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 Bad Bug Book

Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf

Introduction

Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.

Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce.

Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing. When scientific evidence shows that a particular microorganism or its toxins can cause foodborne illness, the FDA may consider that microorganism to be capable of causing a food to be adulterated. Our knowledge may advance so rapidly that, in some cases, an organism found to be capable of adulterating food might not yet be listed in this handbook. In those situations, the FDA still can take regulatory action against the adulterated food.

The agents described in this book range from live pathogenic organisms, such as bacteria, protozoa, worms, and fungi, to non-living entities, such as viruses, prions, and natural toxins. Included in the chapters are descriptions of the agents’ characteristics, habitats and food sources, infective doses, and general disease symptoms and complications. Also included are examples of outbreaks, if applicable; the frequency with which the agent causes illness in the U.S.; and susceptible populations. In addition, the chapters contain brief overviews of the analytical methods used to detect, isolate, and/or identify the pathogens or toxins.

However, while some general survival and inactivation characteristics are included, it is beyond the scope of this book to provide data, such as D and z values, that are used to establish

processes for the elimination of pathogenic bacteria and fungi in foods. One reason is that inactivation parameters for a given organism may vary somewhat, depending on a number of factors at the time of measurement. For more information on this topic, readers may wish to consult other resources. One example is the International Commission on Microbiological Specifications for Foods, the source of a comprehensive book (Microorganisms in Foods 5. Characteristics of Microbial Pathogens) on the heat resistance (D and z values) of foodborne pathogens in various food matrices, as well as data on survival and growth in many foods, including data on water activity and pH.

The Bad Bug Book chapters about pathogenic bacteria are divided into two main groups, based on the structure of the microbes’ cell wall: Gram negative and Gram positive. A few new chapters have been added, reflecting increased interest in certain microorganisms as foodborne pathogens or as potential sources of toxins.

Another new feature is the brief section for consumers that appears in each chapter and is set apart from the main text. These sections provide highlights of information, about the microbe or toxin, that will be of interest to consumers, as well as information and links regarding safe food-handling practices. A glossary for consumers is included at the end of the book, separately from the technical glossary.

Various chapters link readers to Federal agencies with an interest in food safety, including the FDA, the Centers for Disease Control and Prevention (CDC), and the U.S. Department of Agriculture Food Safety Inspection Service. These are the primary agencies that collaborate to investigate outbreaks of foodborne illness, prevent foodborne illness, and advance the field of food safety, to protect the public’s health. In addition, some technical terms have been linked to the National Library of Medicine’s Entrez glossary.

Links to recent articles from the CDC’s Morbidity and Mortality Weekly Reports are provided in selected chapters, to provide readers with current information about outbreaks or incidents of foodborne disease. At the end of selected chapters about pathogenic microorganisms, hypertext links are included to relevant Entrez abstracts and GenBank genetic loci.Suggested citation: Food and Drug Administration. Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural Toxins. Second Edition. [chapter title, pp. ___ ]. 2012.

Introduction for Consumers: A Snapshot

Each chapter in this book is about a pathogen – a bacterium, virus, or parasite – or natural toxin that can contaminate food and cause illness. The book was prepared by the Food and Drug Administration (FDA) and contains scientific and technical information about the major pathogens that cause these kinds of illnesses. A separate “consumer box” in each chapter provides non‐technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.

Most foodborne illnesses, while unpleasant, go away by themselves and don’t have lasting effects. But you’ll read about some pathogens that can be more serious, have long‐lasting effects, or cause death. To put these pathogens in perspective, think about how many different foods and how many times you eat each day, all year, without getting sick from the food. The FDA and other Federal agencies work together and with the food industry to make the U.S. food supply one of the safest in the world.

You also play a part in the safety of what you eat. When you read the consumer boxes, you’ll see that different pathogens can be risky in different ways, and that a safety step that’s effective against one might not be as effective against another. So what should you do? The answer is to follow some simple steps that, together, lower the risk from most pathogens.

 Washing your hands before and after handling food, and in between handling different foods, is one of the most important steps you can take. Do the same with equipment, utensils, and countertops.

 Wash raw fruits and vegetables under running water. These nutritious foods usually are safe, as you

probably know from the many times you’ve eaten them, but wash them just in case they’ve

somehow become contaminated. For the most part, the less of a pathogen on a food – if any – the

less chance that it can make you sick.

 Cooking food to proper temperatures kills most bacteria, including Salmonella, Listeria, and the kinds of E. coli that cause illness, and parasites.

 Keep any pathogens that could be on raw, unwashed foods from spreading by keeping raw and

cooked foods separate. Keep them in different containers, and don’t use the same equipment on

them, unless the equipment is washed properly in between. Treat countertops the same way.

 Refrigerate food at 40°F as soon as possible after it’s cooked. Remember, the less of a pathogen

there is in a food, the less chance that it can make you sick. Proper refrigeration keeps most types

of bacteria from growing to numbers that can cause illness (although if a food already has high

numbers of bacteria when it’s put in the refrigerator, it could still cause illness).

Here are a few examples of why following all of these steps is important. Some types of bacteria form spores that aren’t killed by cooking. Spores are a survival mode in which those bacteria make an inactive form that can live without nutrition and that develops very tough protection against the outside world. After cooking, the spores may change and grow into bacteria, when the food cools down. Refrigerating food quickly after cooking can help keep the bacteria from multiplying. On the other hand, cooking does kill most harmful bacteria. Cooking is especially important when a pathogen is hard to wash off of a particular kind of food, or if a bacterium can grow at refrigerator temperatures, as is true of Listeria monocytogenes and Yersinia enterocolitica.

As you read about the differences among the pathogens, remember that there’s a common theme: following all the safety steps above can help protect you. The exceptions are toxins, such as the poisons in some mushrooms and a few kinds of fish and shellfish. Cooking, freezing, and washing won’t necessarily destroy toxins. Avoiding them is your best protection, as you’ll see when you read the chapters.

Authorship

The second edition of the Bad Bug Book would not have been possible without the contributions of the many FDA scientists who donated their time and expertise to update the chapters. The result of their efforts is a handbook that can serve as a valuable tool for food-safety professionals and others with an interest in food safety.

Editors

Keith A. Lampel, Ph.D., Editor Sufian Al-Khaldi, Ph.D., Co-editor Susan Mary Cahill, B.S., Co-editor

Authors Ann Abraham, Ph.D.	Shellfish toxins (PSP, DSP, NSP, ASP, AZP)
Sufian Al-Khaldi, Ph.D.	Clostridium perfringens, phytohaemagglutinin (kidney bean lectin),Yersinia species
Sue Anne Assimon, Ph.D.	Grayanotoxins
Clarke Beaudry, M.S.	Anisakis simplex and related worms, Ascaris species, Diphyllobothrium species, Eustrongylides species, Nanophyetus salmincola, selected amebas, Taenia species, Trichinella species, Trichuris trichiura
Ronald A. Benner, Jr., Ph.D.	Scombrotoxin
Reginald Bennett, M.S.	Bacillus species, Staphylococcus aureus
Rachel Binet, Ph.D.	Entamoeba histolytica
Susan Mary Cahill, B.S.	Consumer material
William Burkhardt III, Ph.D.	Hepatitis A virus, noroviruses
Yi Chen, Ph.D.	Cronobacter species, Listeria monocytogenes
James Day, Ph.D.	Francisella tularensis
Jonathan Deeds, Ph.D.	Shellfish toxins (PSP, DSP, NSP, ASP, AZP), tetrodotoxin, venomous fish
Stacey DeGrasse, Ph.D.	Shellfish toxins (PSP, DSP, NSP, ASP, AZP)
Andy DePaola, Ph.D.	Vibrio species
Peter Feng, Ph.D.	Escherichia coli (ETEC, EPEC, EHEC, EIEC)
Steven Foley, Ph.D.	Campylobacter jejuni
Fred S. Fry Jr., Ph.D.	Gempylotoxin
H. Ray Granade, B.S.	Ciguatoxin
Jennifer Hait, B.S.	Staphylococcus aureus
Thomas Hammack, M.S.	Salmonella species
Gary Hartman, M.S.	Rotavirus, other viral agents
Jessica L. Jones, Ph.D.	Vibrio species