toxicology on fisheries processing– 3 (2 – 1)
DESCRIPTION
DISEASE CAUSED BY MICROORGANISMS (1 st meeting). EKO SUSANTO Study Program of Fisheries Processing Technology Diponegoro University Email : [email protected]. TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1). EKO SUSANTO – DIPONEGORO UNIVERSITY. - PowerPoint PPT PresentationTRANSCRIPT
TOXICOLOGY ON FISHERIES PROCESSING– 3 (2 – 1)
DISEASE CAUSED BY MICROORGANISMS (1st meeting)
EKO SUSANTO – DIPONEGORO UNIVERSITY
EKO SUSANTOStudy Program of Fisheries Processing Technology
Diponegoro University Email : [email protected]
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. Washinton DC.
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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 of seafood quality. FAO fisheries technical paper.
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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 University
4EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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
5EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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.
Kerjakan selama 10 menit6EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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 food-
borne 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 ([email protected])
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 (source: Garbutt, 1997
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 ([email protected])
INTERACTIONS INVOLVED IN THE SELECTION OF SPOILAGE MICROFLORA
Extrinsic factor Contaminating microflora
Implicit factors Intrinsic factors
Growth of specific spoilage microflora
Spoilage symptoms
Interaction
Source: Garbutt, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
MO CHANGES ON STORED FOOD
0 1 2 3 4 5 6 7 8 9 100
20
40
60
80
100
Bakteri gram (-) Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
MO CHANGES ON STORED FOOD ON COLD TEMPERATURE
0 1 2 3 4 5 6 7 80
20
40
60
80
100
Bakteri gram (-) Bakteri gram (+)
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
SOURCES OF CONTAMINATION OF FOOD
Raw material with natural micro flora
AirSpoiled foods
Processing equipment
Diseased plants & animals
Packaging materials
Pests Humans
Sewage
Soil
Water
Feces
Aerosol
Dust
Source: Garbutt, 1997
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
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 rodsBacillus, Brochothrix, Clostridium, Corynebacterium, Lactobacillus, & Listeria
Gram negative cocciEnterococcus, 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 ([email protected])
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 Pseudomonas fluorescens at fish -->
prod proteinase caused tissues to soften Odor / flavor MO prod chem. associated with
metab. act. A mixture of the above
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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 ([email protected])
DISEASE PRODUCTION BY MO
Exotoxin: toxin is secreted
by MO into the cell environment
Endotoxin: toxin is produced
by MO & secreted if the MO cell being damaged.
Sifat Exotoxin Endotoxin
MOgram (+) & gram (-) gram (-)
Source protein lipopolisakarida
ketahanan panas
Inactive at 60 - 80 oC, exclude sev exotoxin
stabile at sterilization temp
Lethal doserendah, sangat toksik
> tinggi eksotoksin
cara kerjaSpesifik untuk sel/tenunan sel < spesifik
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EXOTOXIN
Characteristic: 1. Generally proteins
synthesized by metabolic activity.
2. Produced by gram-positive & gram-negative organism.
3. No structural components of the cell
4. Secreted into the cell environment.
Exotoxin
Exotoxin – soluble protein released into environment
by active cell
Enterotoxin Neurotoxin
Affects the gut Affects the nervous system
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
Source: Garbut, 1997
ENDOTOXIN
Characteristic: 1. Lypopolysacharid
es.2. Toxic components
of the cell wall released when the cell dies & breaks down.
3. Produced by gram-negative MO
Exotoxin
Act as an enterotoxin in the gut
Fever Toxic shock
Rash Inflammation of organ
Endotoxin
Lipopolysaccharide in outer wall layer
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
Source: Garbut, 1997
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 ([email protected])
INTOXICATION & INFECTION
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
INTOXICATION
Intoxications involve food poisoning in which the organism grows in the food & releases a toxin from cells.Toxin is ingested along with the food, toxin gives rise to the food poisoning syndrome.Bacteria toxins that produce intoxication are exotoxins. S aureus & C botulinum
Active organism secretes exotoxin (enterotoxin ) into food
Food eaten
Enterotoxin affect gut giving gastroenteritis
Enterotoxin affect gut giving gastroenteritis
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
Source: Garbut, 1997
INFECTIONS
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
Organism appears in faeces in large number
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
PHYSIOLOGICAL MECHANISM ASSOCIATED WITH FOOD POISONING (GARBUTT, 1997)
NORMAL GUT PHYSIOLOGY ENTEROTOXIN INGESTED WITH FOOD
Vomit receptor
Connective tissue
H2O
Na+
Gut epitheliumBlood supply
Enterotoxin affects vomit receptors
H2O out
Na+ out
Vomiting centre in the brain stimulated
Vomiting
Diarrhoea
Fluid and electrolyte loss
Dehydration
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
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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
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MAJOR FOOD POISONING ORGANISMS ASSOCIATED WITH SEAFOOD ORGANISM CAUSING DISEASE (NILSSON & GRAM,
2002)Organism causing disease MID of toxin or live cells Primary habitat
Bacteria of aquatic originClostridium botulinum type E 0.1–1 μg toxin Ubiquitous in aquatic
environment, soil, ocean
sediment, intestinal tract of fish,
surface of fish Marine Vibrio sppV. cholera 108 cfu/g Estuarine and coastal warm
waters (>15ºC), intestines of
shellfish-eating fish and tract of
oysters
V. parahaemolyticus 105–106 cfu/gV. vulnificus Unknown
Histamine producing bacteria >100 mg histamine/100 g Members of Enterobacteriaceae from the aquatic environment
Dinoflagellates; maybe bacteria associated with the algae
Paralytic shellfish poisoning (PSP) toxin
Aquatic environment, accumulated in bivalves (e.g. mussels, oysters)
EKO SUSANTO – DIPONEGORO UNIVERSITY ([email protected])
CONTINUED:Bacteria from the general environment Listeria monocytogenes unknown–108 cfu/g Widespread in nature, soil,
foilage, faeces, seafood processing environments
C .botulinum (mesophilic) Widespread in soilBacteria from the human/animal reservoirShigella spp. 102–105 cfu/g Faecal polluted coastal regions or
ponds; cause faecal contamination of seafood
Salmonella spp. 10–106
Escherichia coli 10–108 cfu/gStaphylococcus aureus 0.14–0.19 μg toxin/kg
bodyweightPond water, human carrier (cause postharvest contamination)
VirusesHepatitis A Living virus can infect
humansFaecal polluted water,accumulation in shellfishNorwalk virus
AlgaeDinoflagellates E.g. ciguatoxins,
PSP, ASP, DSP, NSP toxinsOpen waters, marine tropicalwaters; accumulation in shellfish (e.g. mussels, oysters)
Parasites Some living parasites can infect humans
Fish and shellfish
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PATHOGEN BACTERIA ON SEAFOOD
Bacteria
Action model Toxin stability
Minimum dose to infect
infection Toxin forming
Indigenous bacteria
Clostridium botulinum + Low -Vibrio sp + HighV. cholerae + -
V. parahaemoliticus + (> 106/g)
Aeromonas hydrophila + NK
Plesiomonas shigelloides + NKListeria monocytogenes NK
Non-indigenous
bacteria
Salmonella sp + < 102
Shigella + 106
E. coli + 101 – 102
Staphylococcus aureus + High 101 – 103
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THANK YOU FOR ATTENTION