{"id":1301,"date":"2017-01-18T22:13:43","date_gmt":"2017-01-18T22:13:43","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/wm-biology2\/?post_type=chapter&#038;p=1301"},"modified":"2024-04-25T18:46:38","modified_gmt":"2024-04-25T18:46:38","slug":"biofilms-and-foodborne-diseases","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/wm-biology2\/chapter\/biofilms-and-foodborne-diseases\/","title":{"raw":"Biofilms and Foodborne Diseases","rendered":"Biofilms and Foodborne Diseases"},"content":{"raw":"<div class=\"textbox learning-objectives\">\r\n<h3>Learning Outcomes<\/h3>\r\n<ul>\r\n \t<li>Identify common foodborne illnesses<\/li>\r\n<\/ul>\r\n<\/div>\r\nProkaryotes are everywhere: they readily colonize the surface of any type of material, and food is not an exception. Most of the time, prokaryotes colonize food and food-processing equipment in the form of a biofilm.\r\n<h2>Biofilms<\/h2>\r\nRecall that biofilms are microbial communities that are very difficult to destroy. They are responsible for diseases such as infections in patients with cystic fibrosis, Legionnaires\u2019 disease, and otitis media. They produce dental plaque and colonize catheters, prostheses, transcutaneous and orthopedic devices, contact lenses, and internal devices such as pacemakers. They also form in open wounds and burned tissue. In healthcare environments, biofilms grow on hemodialysis machines, mechanical ventilators, shunts, and other medical equipment. In fact, 65 percent of all infections acquired in the hospital (nosocomial infections) are attributed to biofilms. Biofilms are also related to diseases contracted from food because they colonize the surfaces of vegetable leaves and meat, as well as food-processing equipment that isn\u2019t adequately cleaned.\r\n\r\nBiofilm infections develop gradually; sometimes, they do not cause symptoms immediately. They are rarely resolved by host defense mechanisms. Once an infection by a biofilm is established, it is very difficult to eradicate, because biofilms tend to be resistant to most of the methods used to control microbial growth, including antibiotics. Biofilms respond poorly or only temporarily to antibiotics; it has been said that they can resist up to 1,000 times the antibiotic concentrations used to kill the same bacteria when they are free-living or planktonic. An antibiotic dose that large would harm the patient; therefore, scientists are working on new ways to get rid of biofilms.\r\n<h2>Foodborne Diseases<\/h2>\r\n<p id=\"fs-idm72670768\">Outbreaks of bacterial infection related to food consumption are common. A foodborne disease (commonly called \u201cfood poisoning\u201d) is an illness resulting from the consumption the pathogenic bacteria, viruses, or other parasites that contaminate food. Although the United States has one of the safest food supplies in the world, the U.S. Centers for Disease Control and Prevention (CDC) has reported that \u201c76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.\u201d<\/p>\r\n<p id=\"fs-idp486642542\">The characteristics of foodborne illnesses have changed over time. In the past, it was relatively common to hear about sporadic cases of botulism, the potentially fatal disease produced by a toxin from the anaerobic bacterium\u00a0<em data-effect=\"italics\">Clostridium botulinum<\/em>. Some of the most common sources for this bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages. The can, jar, or package created a suitable anaerobic environment where\u00a0<em data-effect=\"italics\">Clostridium<\/em>\u00a0could grow. Proper sterilization and canning procedures have reduced the incidence of this disease.<\/p>\r\n<p id=\"fs-idp150212848\">While people may tend to think of foodborne illnesses as associated with animal-based foods, most cases are now linked to produce. There have been serious, produce-related outbreaks associated with raw spinach in the United States and with vegetable sprouts in Germany, and these types of outbreaks have become more common. The raw spinach outbreak in 2006 was produced by the bacterium\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0serotype O157:H7. A serotype is a strain of bacteria that carries a set of similar antigens on its cell surface, and there are often many different serotypes of a bacterial species. Most\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0are not particularly dangerous to humans, but serotype O157:H7 can cause bloody diarrhea and is potentially fatal.<\/p>\r\nAll types of food can potentially be contaminated with bacteria. Recent outbreaks of\u00a0<em data-effect=\"italics\">Salmonella<\/em>\u00a0reported by the CDC occurred in foods as diverse as peanut butter, alfalfa sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0contamination of vegetable sprouts (Figure 1). The strain that caused the outbreak was found to be a new serotype not previously involved in other outbreaks, which indicates that\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0is continuously evolving. Outbreaks of listeriosis, due to contamination of meats, raw cheeses, and frozen or fresh vegetables with\u00a0<em data-effect=\"italics\">Listeria monocytogenes<\/em>, are becoming more frequent.\r\n\r\n[caption id=\"attachment_1307\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-1307\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18220258\/Figure_22_04_06f-1024x278.jpg\" alt=\" Photo A shows round green seeds with stems sprouting from them. Sketch B shows normal, disk-shaped red blood cells on the left. On the right, many of the red blood cells are sickle-shaped.\" width=\"1024\" height=\"278\" \/> Figure 1. (a) Vegetable sprouts grown at an organic farm were the cause of an (b) <em>E. coli<\/em> outbreak that killed 32 people and sickened 3,800 in Germany in 2011. The strain responsible, <em>E. coli<\/em> O104:H4, produces Shiga toxin, a substance that inhibits protein synthesis in the host cell. The toxin (c) destroys red blood cells resulting in bloody diarrhea. Deformed red blood cells clog the capillaries of the kidney, which can lead to kidney failure, as happened to 845 patients in the 2011 outbreak. Kidney failure is usually reversible, but some patients experience kidney problems years later. (credit c: NIDDK, NIH)[\/caption]\r\n\r\n<div class=\"textbox key-takeaways\">\r\n<h3>Epidemiologist<\/h3>\r\nEpidemiology is the study of the occurrence, distribution, and determinants of health and disease in a population. It is, therefore, part of public health. An epidemiologist studies the frequency and distribution of diseases within human populations and environments.\r\n\r\n[caption id=\"attachment_1308\" align=\"alignright\" width=\"450\"]<img class=\" wp-image-1308\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18220359\/Figure_22_04_07.jpg\" alt=\"This photo shows syringes, adhesive bandages, and alcohol swabs.\" width=\"450\" height=\"300\" \/> Figure 2. Vaccinations can slow the spread of communicable diseases. (credit: modification of work by Daniel Paquet)[\/caption]\r\n\r\nEpidemiologists collect data about a particular disease and track its spread to identify the original mode of transmission. They sometimes work in close collaboration with historians to try to understand the way a disease evolved geographically and over time, tracking the natural history of pathogens. They gather information from clinical records, patient interviews, surveillance, and any other available means. That information is used to develop strategies, such as vaccinations (Figure 2), and design public health policies to reduce the incidence of a disease or to prevent its spread. Epidemiologists also conduct rapid investigations in case of an outbreak to recommend immediate measures to control it.\r\n\r\nAn epidemiologist has a bachelor\u2019s degree, plus a master\u2019s degree in public health (MPH). Many epidemiologists are also physicians (have an M.D.), or they have a Ph.D. in an associated field, such as biology or microbiology.\r\n\r\n<\/div>\r\n<div class=\"textbox tryit\">\r\n<h3>Try It<\/h3>\r\nhttps:\/\/assess.lumenlearning.com\/practice\/ded8678c-c1bc-474a-9d9f-75d8079e4635\r\n<\/div>","rendered":"<div class=\"textbox learning-objectives\">\n<h3>Learning Outcomes<\/h3>\n<ul>\n<li>Identify common foodborne illnesses<\/li>\n<\/ul>\n<\/div>\n<p>Prokaryotes are everywhere: they readily colonize the surface of any type of material, and food is not an exception. Most of the time, prokaryotes colonize food and food-processing equipment in the form of a biofilm.<\/p>\n<h2>Biofilms<\/h2>\n<p>Recall that biofilms are microbial communities that are very difficult to destroy. They are responsible for diseases such as infections in patients with cystic fibrosis, Legionnaires\u2019 disease, and otitis media. They produce dental plaque and colonize catheters, prostheses, transcutaneous and orthopedic devices, contact lenses, and internal devices such as pacemakers. They also form in open wounds and burned tissue. In healthcare environments, biofilms grow on hemodialysis machines, mechanical ventilators, shunts, and other medical equipment. In fact, 65 percent of all infections acquired in the hospital (nosocomial infections) are attributed to biofilms. Biofilms are also related to diseases contracted from food because they colonize the surfaces of vegetable leaves and meat, as well as food-processing equipment that isn\u2019t adequately cleaned.<\/p>\n<p>Biofilm infections develop gradually; sometimes, they do not cause symptoms immediately. They are rarely resolved by host defense mechanisms. Once an infection by a biofilm is established, it is very difficult to eradicate, because biofilms tend to be resistant to most of the methods used to control microbial growth, including antibiotics. Biofilms respond poorly or only temporarily to antibiotics; it has been said that they can resist up to 1,000 times the antibiotic concentrations used to kill the same bacteria when they are free-living or planktonic. An antibiotic dose that large would harm the patient; therefore, scientists are working on new ways to get rid of biofilms.<\/p>\n<h2>Foodborne Diseases<\/h2>\n<p id=\"fs-idm72670768\">Outbreaks of bacterial infection related to food consumption are common. A foodborne disease (commonly called \u201cfood poisoning\u201d) is an illness resulting from the consumption the pathogenic bacteria, viruses, or other parasites that contaminate food. Although the United States has one of the safest food supplies in the world, the U.S. Centers for Disease Control and Prevention (CDC) has reported that \u201c76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.\u201d<\/p>\n<p id=\"fs-idp486642542\">The characteristics of foodborne illnesses have changed over time. In the past, it was relatively common to hear about sporadic cases of botulism, the potentially fatal disease produced by a toxin from the anaerobic bacterium\u00a0<em data-effect=\"italics\">Clostridium botulinum<\/em>. Some of the most common sources for this bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages. The can, jar, or package created a suitable anaerobic environment where\u00a0<em data-effect=\"italics\">Clostridium<\/em>\u00a0could grow. Proper sterilization and canning procedures have reduced the incidence of this disease.<\/p>\n<p id=\"fs-idp150212848\">While people may tend to think of foodborne illnesses as associated with animal-based foods, most cases are now linked to produce. There have been serious, produce-related outbreaks associated with raw spinach in the United States and with vegetable sprouts in Germany, and these types of outbreaks have become more common. The raw spinach outbreak in 2006 was produced by the bacterium\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0serotype O157:H7. A serotype is a strain of bacteria that carries a set of similar antigens on its cell surface, and there are often many different serotypes of a bacterial species. Most\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0are not particularly dangerous to humans, but serotype O157:H7 can cause bloody diarrhea and is potentially fatal.<\/p>\n<p>All types of food can potentially be contaminated with bacteria. Recent outbreaks of\u00a0<em data-effect=\"italics\">Salmonella<\/em>\u00a0reported by the CDC occurred in foods as diverse as peanut butter, alfalfa sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0contamination of vegetable sprouts (Figure 1). The strain that caused the outbreak was found to be a new serotype not previously involved in other outbreaks, which indicates that\u00a0<em data-effect=\"italics\">E. coli<\/em>\u00a0is continuously evolving. Outbreaks of listeriosis, due to contamination of meats, raw cheeses, and frozen or fresh vegetables with\u00a0<em data-effect=\"italics\">Listeria monocytogenes<\/em>, are becoming more frequent.<\/p>\n<div id=\"attachment_1307\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1307\" class=\"size-large wp-image-1307\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18220258\/Figure_22_04_06f-1024x278.jpg\" alt=\"Photo A shows round green seeds with stems sprouting from them. Sketch B shows normal, disk-shaped red blood cells on the left. On the right, many of the red blood cells are sickle-shaped.\" width=\"1024\" height=\"278\" \/><\/p>\n<p id=\"caption-attachment-1307\" class=\"wp-caption-text\">Figure 1. (a) Vegetable sprouts grown at an organic farm were the cause of an (b) <em>E. coli<\/em> outbreak that killed 32 people and sickened 3,800 in Germany in 2011. The strain responsible, <em>E. coli<\/em> O104:H4, produces Shiga toxin, a substance that inhibits protein synthesis in the host cell. The toxin (c) destroys red blood cells resulting in bloody diarrhea. Deformed red blood cells clog the capillaries of the kidney, which can lead to kidney failure, as happened to 845 patients in the 2011 outbreak. Kidney failure is usually reversible, but some patients experience kidney problems years later. (credit c: NIDDK, NIH)<\/p>\n<\/div>\n<div class=\"textbox key-takeaways\">\n<h3>Epidemiologist<\/h3>\n<p>Epidemiology is the study of the occurrence, distribution, and determinants of health and disease in a population. It is, therefore, part of public health. An epidemiologist studies the frequency and distribution of diseases within human populations and environments.<\/p>\n<div id=\"attachment_1308\" style=\"width: 460px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1308\" class=\"wp-image-1308\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18220359\/Figure_22_04_07.jpg\" alt=\"This photo shows syringes, adhesive bandages, and alcohol swabs.\" width=\"450\" height=\"300\" \/><\/p>\n<p id=\"caption-attachment-1308\" class=\"wp-caption-text\">Figure 2. Vaccinations can slow the spread of communicable diseases. (credit: modification of work by Daniel Paquet)<\/p>\n<\/div>\n<p>Epidemiologists collect data about a particular disease and track its spread to identify the original mode of transmission. They sometimes work in close collaboration with historians to try to understand the way a disease evolved geographically and over time, tracking the natural history of pathogens. They gather information from clinical records, patient interviews, surveillance, and any other available means. That information is used to develop strategies, such as vaccinations (Figure 2), and design public health policies to reduce the incidence of a disease or to prevent its spread. Epidemiologists also conduct rapid investigations in case of an outbreak to recommend immediate measures to control it.<\/p>\n<p>An epidemiologist has a bachelor\u2019s degree, plus a master\u2019s degree in public health (MPH). Many epidemiologists are also physicians (have an M.D.), or they have a Ph.D. in an associated field, such as biology or microbiology.<\/p>\n<\/div>\n<div class=\"textbox tryit\">\n<h3>Try It<\/h3>\n<p>\t<iframe id=\"assessment_practice_ded8678c-c1bc-474a-9d9f-75d8079e4635\" class=\"resizable\" src=\"https:\/\/assess.lumenlearning.com\/practice\/ded8678c-c1bc-474a-9d9f-75d8079e4635?iframe_resize_id=assessment_practice_id_ded8678c-c1bc-474a-9d9f-75d8079e4635\" frameborder=\"0\" style=\"border:none;width:100%;height:100%;min-height:300px;\"><br \/>\n\t<\/iframe>\n<\/div>\n\n\t\t\t <section class=\"citations-section\" role=\"contentinfo\">\n\t\t\t <h3>Candela Citations<\/h3>\n\t\t\t\t\t <div>\n\t\t\t\t\t\t <div id=\"citation-list-1301\">\n\t\t\t\t\t\t\t <div class=\"licensing\"><div class=\"license-attribution-dropdown-subheading\">CC licensed content, Shared previously<\/div><ul class=\"citation-list\"><li>Biology 2e. <strong>Provided by<\/strong>: OpenStax. <strong>Located at<\/strong>: <a target=\"_blank\" href=\"http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8\">http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8<\/a>. <strong>License<\/strong>: <em><a target=\"_blank\" rel=\"license\" href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\">CC BY: Attribution<\/a><\/em>. <strong>License Terms<\/strong>: Access for free at https:\/\/openstax.org\/books\/biology-2e\/pages\/1-introduction<\/li><\/ul><\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t\t <\/div>\n\t\t\t <\/section>","protected":false},"author":17,"menu_order":16,"template":"","meta":{"_candela_citation":"[{\"type\":\"cc\",\"description\":\"Biology 2e\",\"author\":\"\",\"organization\":\"OpenStax\",\"url\":\"http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8\",\"project\":\"\",\"license\":\"cc-by\",\"license_terms\":\"Access for free at https:\/\/openstax.org\/books\/biology-2e\/pages\/1-introduction\"}]","CANDELA_OUTCOMES_GUID":"2d14ed00-cc29-4642-ae2d-3c9f69c83488, 1e1cb48d-7f28-4f8b-bc7d-64ca3251d6b5","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-1301","chapter","type-chapter","status-publish","hentry"],"part":1195,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/users\/17"}],"version-history":[{"count":11,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1301\/revisions"}],"predecessor-version":[{"id":8306,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1301\/revisions\/8306"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/parts\/1195"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1301\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/media?parent=1301"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapter-type?post=1301"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/contributor?post=1301"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/license?post=1301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}