FSC 632 Foodborne Disease Agents

ABSENTEEISM

Excused Absence. The following are defined as excused absences: (1) Illness of student or serious illness of a member of the student's immediately family. Appropriate verification may be requested by the instructor; (2) Death of a member of the student's immediately family. Appropriate verification may be requested by the instructor; (3) Trips for members of student organizations sponsored by an academic unit, trips for University classes, and trips for participation in intercollegiate athletic events. When feasible, the student must notify the instructor prior to the occurrence of such absences, but in no case shall such notification occur more than one week after the absence. The instructor may request formal notification from appropriate university personnel to document the student's participation in such trips; (4) Major Religious Holidays. Students are responsible for notifying the instructor in writing of their absences due to their observance of such holidays no later than the last day for adding a class. Students missing work due to an excused absence bear the responsibility of informing the instructor about their excused absence within one week following the period of the excused absence, except where prior notification is required, and of making up the missed work. If feasible, the student will be given the opportunity to make up the work during the semester in which the absence occurred. Students will be given the opportunity to make up exams missed due to an excused absence during the semester in which the absence occurred. In general, students will have two (2) weeks after their return to class to make up any work missed during an excused absence. A grade of zero (0) will be given for any work not made up within two (2) weeks of your return to class. Therefore, the burden is on you to make arrangements with the instructor to make up all work missed within two (2) weeks of your return to class.

ASSIGNMENTS

PRESENTATIONS

Material to include in your presentation should include basic information about the organism you are discussing, the disease syndrome it causes, what foods it is associated with, how widespread it is, toxin(s) produced, mode of action, mechanism of pathogenicity, virulence factors, etc. Much of this information can be quickly summarized in a table. Your presentation will be limited to 16 to 20 minutes, so get through the basic information quickly or just provide it in written form for reference, and spent more time on what you consider the most interesting aspects of your topic.

Your written and oral presentations will be evaluated on the basis of scientific validity, organization, clarity and completeness. Points: 40 for oral presentation, 50 for written summary, 10 for quiz questions.

Possible Topics for Presentations

Incidence of Foodborne Illness

Cost of Foodborne Illness

Emerging Foodborne Pathogens

Produces and Foodborne Illness

Imported Foods and Foodborne Illness

Irradiation to Control Foodborne Pathogens

Fish Poisoning

Shellfish Poisoning

Cryptosporidium

Cyclospora

Protozoa and Foodborne Illnesses

Viruses Implicated in Foodborne Outbreaks

Clostridium perfringens<br>

Foodborne Illness Caused by Escherichia coli

Salmonella enteritidis

Salmonella typhimurium DT104

Shigella as a Foodborne Pathogen

Vibrio cholerae

Non-Vibrio cholerae Species Involved in Foodborne Illnesses

Aeromonas: Evidence for a Foodborne Pathogen and Mechanism of Pathogenicity

Mycotoxins of Concern in Foods and Methods for Control

Bacillus cereus Foodborne Illness

Diseases of Animal Origin That Can Be Transmitted to Humans

Toxic Plant

Host Defenses Against Foodborne Pathogens

DISCUSSION QUESTIONS

GRADING

Hour Examinations (4 @ 100 points each) = 400
Presentation (100 points) = 100
Discussion Questions = 100

TOTAL = 600

FINAL GRADE

Percentile Grade Will Be Converted to a Letter Grade

A = >540 points
B = > 480 to 540 points
C = > 420 to 480 points
D = > 360 to 420 points
E = < 360 points

EXAMINATION SCHEDULE

Examination 1 ------- Week of February 4, 1998
Examination 2 ------- Week of March 4, 1998
Examination 3 ------- Week of April 8, 1998
Examination 4 ------- Week of April 27, 1998

REFERENCE TEXTBOOKS

Virulence Mechanisms of Bacterial Pathogens. 2nd Edition. 1995. Edited by James A. Roth, Carole A. Bolin, Kim A. Brogden, F. Chris Minion and Michael J. Wannemuehler. ASM Press. ISBN 1-55581-085-3. QR175.V57 1995.

Mims' Pathogenesis of Infectious Disease. 4th Edition. 1995. Cedric A. Mims, Nigel J. Dimmock, Anthony Nash, and John Stephen. Academic Press. ISBN 0-12-498263-8

The Pathogenesis of Bacterial Infections. 1985. Edited by G.G. Jackson and H. Thomas. Springer-Verlag. ISBN 3-540-15304-7. QR 201 .B34 B39 1984

Foodborne Disease Handbook. Vol. 1. Diseases Caused by Bacteria. 1994. Edited by Y.H. Hui, J. Richard Gorham, K.D. Murrell, and Dean O. Cliver. Marcel Dekker. ISBN 0-8247-9063-4. QR201.F62F668 1994

Foodborne Disease Handbook. Vol. 2. Diseases Caused by Viruses, Parasites and Fungi. 1994. Edited by Y.H. Hui, J. Richard Gorham, K.D. Murrell, and Dean O. Cliver. Marcel Dekker. ISBN 0-8247-9165-7. QR201.F62F668 1994

Foodborne Disease Handbook. Vol. 3. Diseases Caused by Hazardous Substances. 1994. Edited by Y.H. Hui, J. Richard Gorham, K.D. Murrell, and Dean O. Cliver. Marcel Dekker. ISBN 0-8247-9166-5. QR201.F62F668 1994

Food-Borne Infections and Intoxications. 2nd Ed. Edited by H. Riemann and F.L. Bryan. 1979. Academic Press. ISBN 0-12-588360-9. RC 143 .R5 1979

Foodborne Microorganisms of Public Health Significance. 4 ed. 1992. Food Microbiology Group of Australian Institute of Food Science and Technology. The Liaison Group.

Microbial Food Poisoning. 1993. A.R. Eley. Chapman & Hill ISBN 0-412-37390-4

Immunoassays for Food Poisoning Bacteria and Bacterial Toxins. 1992. G.M. Wyatt. Chapman & Hall. ISBN 0-412-40810-4

Waterborne Diseases in the United States. 1986. Ed. by G. F. Craun. CRC Press. ISBN 0-8493-5937-6

Foodborne Disease in Canada - a 10 Year Summary. 1993. Ed. by E. Todd. Polyscience Publications. ISBN 0-921317-28X

Foodborne and Waterborne Disease in Canada. 1993. Ed. by E. Todd. Polyscience Publication. ISBN 0-921317-20-4

Food Safety 1993. Food Research Institute. 1993. Marcel Dekker, Inc. ISBN 0-8247-9156-8

Mycotoxins and Animal Foods. John E. Smith and Rachel S. Henderson. 1991. CRC Press

Microbial Toxins in Foods and Feeds: Cellular and Molecular Modes of Action. Edited by Albert E. Pohland, Vulus R. Dowell, Jr. and John L. Richard. 1990. Plenum Press. ISBN 0-306-43716-3

Clostridium botulinum, Ecology and Control in Foods. 1993. Ed. by A.H.W. Hauschild and K. L. Dodds. Marcel Dekker, Inc. ISBN 0-8247-8748-X. QR201.B7C56 1992

Escherichia coli O157:H7 and Verotoxigenic E. coli in Foods. 1993. Ed. by E.C.D. Todd and J.M. MacKenzie. Polyscience Publication. iSBN 0-921317-39-5

Salmonella. 1992. R.K. Guthrie. CRC Press. ISBN 0-8493-5419-6

Listeria, Listeriosis and Food Safety. Elliot T. Ryser and Elmer H. Marth. 1991. Marcel Dekker, Inc. QR201 L9, R9

Foodborne Listeriosis: Proceedings of a Symposium on Sept. 7, 1988 in Weisbaden, FRG by the following authors: Dr. H.H. Beckers, Dr. J. Bille, Dr. L.J. Cox, Dr. J. Gledel, Dr. Susan M. Hall, Prof. Dr. E.H. Kampelmacher, Jocelyne Rocourt, Prof. Dr. Terplan. 1990. Technomic Publishing Co., Inc. RC 155, .F662

Foodborne Listeriosis: Topics in Industrial Microbiology. 1990. Edited by A.L. Miller, J.L. Smith and G.A. Somkuti. 1990. Elsevier Applied Science B.V. RC 155, .F66

Campylobacter jejuni Current Status and Future Trends. Ed. I. Nachamkin. M.J. Blaser, and L.S. Tompkins. 1992. ASM Publishing. ISBN 1-55581-042-XJF

Vibrio cholerae and Cholera - Molecular to global Perspectives. 1994. Edited by I. Kaye Wachsmuth, Paul A. Blake and Orjan Olsvik. ASM Press. ISBN 1-55581-067-5. RC126.V53 1994

Algal Toxins in Seafood and Drinking Water. 1993. Edited by Ian R. Falconer. Academic Press. ISBN 0-12-247990-4

Ciguatera Seafood Toxins. 1990. Ed. by D.M. Miller and D.R. Tindall. CRC Press. ISBN 0-8493-6073-0

Proceedings of the Third International Conference Ciguatera Fish Poisoning, 1990. Ed. by T.R. Tosteson. Polyscience Publication. ISBN 0-921317-35-2

Q Fever The Biology of Coxiella burnetii. 1992. Ed. by J.C.D. Williams & H.A. Thompson. CRC Press. ISBN 0-8493-5983-X

Q Fever Volume I: The Disease. 1990. Ed. by T.J. Marrie. CRC Press. ISBN 0-8493-5984-8.

Cryptosporidiosis in Man and Animals. 1990. Ed. by J.P. Dubey, C.A. Speer & R. Fayer. CRC Press. ISBN 0-8493-6401-9

The Toxicity of Aflatoxins. 1994. Edited by David L. Eaton and John D. Groopman. Academic Press. ISBN 0-12-228255-8. RA1242.A344T68 1993

Food Toxicology. Part A: Principles and Concepts. 1988. J.M. Concon. Marcel Dekker, Inc. ISBN 0-8247-7736-0 RA 1258 .C66 1988 PT. A

Introduction to Food Toxicology. 1993. Takayuki Shibamoto and Leonard F. Bjeldanes. Academic Press. ISBN 0-12-640025-3. RA1258.S55 1993

Food Safety & Quality Assurance. William T. Hubbert and Harry V. Hagstad with contributions by Elizabeth Spangler. 1991. Iowa State University Press, Ames

Updated December 1997

Copyright 1996 by Bruce E. Langlois

URL http://www.uky.edu/Agriculture/FoodScience/FSC632/fsc632lt.html