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Caused by the fungus Rhizoctonia solani, bottom rot is identified by sunken, reddish-brown spots on the bottom of plants, most notably, lettuces. If the fungus only affects the outer leaves they can be trimmed, but if it has invaded whole heads, they cannot be used. The spots most typically occur when leaves touch soil that contains the fungus and when temperatures are high and air is humid.
A pathogen that invades the lining of the small intestine. C. jejuni is the most commonly-isolated species.
Typical Symptoms
- Fever
- Severe abdominal cramps
- Bloody diarrhea
Most at risk
- Young children
- The elderly
- The immunocompromised
How is it spread?
- Contaminated food typically undercooked poultry or water
- Occasionally through person-to-person contact
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Examples:
- If infected person does not wash his/her hands properly after using the toilet, can be passed along by physical contact or by handling food
- If contaminated water (through human or animal feces) touches food at any stage (irrigation, washing, rinsing, etc.), contamination can also occur
What is it?
Clostridium perfringens or C. perfringens is the third most common cause of foodborne illness in North America, causing an estimated one million cases per year. These spore-forming bacteria can be found as a normal component of decaying plant life, marine sediment, soil, and in the intestinal tract of many animals, including humans.
How is it spread?
They prefer environments with little to no oxygen and typically cause illnesses when large quantities are ingested through inadequately cooked meat and poultry or in prepared food that has been left at the wrong temperature for too long. These bacteria thrive between 40-140˚F (aka the danger zone); they cannot grow at proper refrigerator or freezer temperatures.
Typical Symptoms
Symptoms include abdominal cramping, diarrhea, vomiting, and fever. It cannot be passed from one person to another. Most occurrences resolve themselves within 24 hours, but extreme cases of Type C can result in death.
Most at risk
Young children, pregnant women, the elderly, and immunocompromised persons are most at risk, but given the right conditions, anyone can suffer this illness.
For more information, see:
http://www.cdc.gov/foodsafety/clostridium-perfingens.html
http://en.wikipedia.org/wiki/Clostridium_perfringens
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/index.html
Cold chain management is the control and maintenance of storage temperatures to prevent product deterioration and bacteria growth, as well as to prolong shelf-life; it is the management of the real-time series of events that occur from seed to fork.
The cold chain combines all of the links between transport and storage
- From harvest point to transportation (refrigerated trucks)
- Transportation to production or shipping facilities
- Production/shipping facilities to distribution warehouses
- Distribution warehouses to foodservice operators' coolers
- Storage inside foodservice operators' coolers until time of plating
In 1914, the Public Health Service first used coliform as a general name to indicate members of the Enterobacteriaceae family, a broad class of indicator microorganisms. Coliforms can be used to show the presence of more dangerous disease-causing bacteria or viruses. They can also be found in the intestinal tracts of humans and animals, feces, water, soil, and vegetation.
Coliforms are normally present on raw plants; positive testing for them does not necessarily indicate the produce has come in contact with feces.
Are All Coliforms Dangerous?
- There are many types of coliforms, not all make people sick, but some do
- Since there are so many types, exposure has effects varying from nothing to serious illnesses
How are they spread?
- Frequently spread in hospital environments
- Fruits or vegetables may become contaminated from soil or manure fertilizers during growing or harvesting periods
- Contaminated water can pass bacteria if it touches food at any stage (irrigation, washing, rinsing, processing, etc.)
What is it?
Cryptosporidium parvum, also known as crypto, is a microscopic protozoa that can cause a parasitic disease in the intestines of mammals, including humans. It is considered the most significant waterborne pathogen in developed countries. In fact, it sickened 403,000 people in Milwaukee, Wisconsin in 1993. The protozoa itself is protected by a thick outer shell that keeps it alive outside the body for long periods; it is also chlorine resistant.
How is it spread?
Cryptosporidium is typically spread by drinking contaminated water, eating infected food, or being contaminated by feces. It only takes two to ten cryptosporidium parasites to cause infection.
Typical Symptoms
Symptoms include acute, non-bloody diarrhea, nausea, vomiting, abdominal pain, fatigue, and loss of appetite.
Most at risk
Young children, pregnant women, the elderly, and immunocompromised persons are most at risk, but given the right conditions, anyone can suffer this illness.
For more information, see:
http://en.wikipedia.org/wiki/Cryptosporidium_parvum
http://www.cdc.gov/parasites/crypto/
http://www.foodborneillness.com/cryptosporidium_food_poisoning/
What is Cyclospora?
A one-celled parasite spread by water or food contaminated with infected feces.
Typical Symptoms
- Severe abdominal cramps and diarrhea
- Loss of appetite and substantial weight loss
- Bloating, gas, nausea
- Vomiting, fever, and fatigue
Most at risk
- All ages are at risk for infection
How is it Spread?
- Contaminated food or water
What is E. Coli?
- An abbreviation for the bacterium Enterobacteriaceae family called Escherichia coli
- "Escherich" was the scientist who isolated the bacteria in 1885
- Many types exist—some healthy, some dangerous; the most common harmful strain is E. coli 0157:H7
- Organisms are harbored in animal and human feces
- The most common sources are ground beef and raw milk; less commonly found in produce
Typical Symptoms
- Severe abdominal cramps
- Bloody diarrhea
- Possible organ damage and/or death
Most at risk
- Young children
- Elderly and/or immunocompromised persons
How is it Spread?
- Contaminated food or water
- Person-to-person contact
- Examples:
- If an infected person does not wash his/her hands properly after using the toilet, bacteria can be passed by physical contact or by handling food
- If water contaminated with E. coli (through animal or human feces) touches food at any stage (irrigation, washing, rinsing, etc.), the food may also become contaminated
Enterococcus are naturally occurring intestinal bacteria that can be found in humans, animals, plants, soil, and water. It is one of the most commonly occurring hospital-acquired illnesses, but can also be a foodborne illness. Enterococcus faecalis is the most commonly-isolated species.
Typical Symptoms
- Fever
- Urinary tract infection
- Diarrhea
- Diverticulitis
- Meningitis (rare)
Most at risk
- Young children
- The elderly
- The immunocompromised
How is it spread?
- Most frequently spread in hospitals
- Can be spread through contaminated plants, soil, and water
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Occasionally through person-to-person contact
- Examples:
- If an infected person does not wash his/her hands properly after using the toilet, it can be passed along by physical contact or by handling food
- If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), contamination can also occur
What is it?
E. Coli is broadly classified by O and H antigens. For instance, the most well-known E. Coli strain is O157:H7. Outbreaks involving non-O157 Shiga toxin-producing E. Coli (STEC) are rarer (or perhaps under-reported), but have been increasing since the 1990s.
How is it spread?
The bacterium can be spread person to person or by contaminated foods. The major source for humans is cattle feces.
Typical Symptoms
Symptoms are similar to those involved in E. Coli O157 (abdominal cramping, bloody diarrhea, and possible organ damage), but can also include hemolytic uremic syndrome (HUS), a life-threatening complication that can cause kidney failure. Incubation can take as long as ten days or as few as one.
Most at risk
Young children, pregnant women, the elderly, and immunocompromised persons are most at risk, but given the right conditions, anyone can suffer this illness.
For more information, see:
http://www.about-ecoli.com/non_o157_STEC/#.VFKUPfnF_d0
Food security refers to the monitoring and inspection of our food supply to reduce its vulnerability to targeted attacks. Areas covered include domestic production, imports, and distribution. Additional regulation of these activities is currently under consideration.
What is Bioterrorism?
- Bioterrorism is the act of any individual, group, or government to spread disease pathogens with the intent to harm others.
- Many now believe that terrorists could attack the US food supply.
The Department of Homeland Security
- The Department of Homeland Security includes the Coast Guard, Customs Service, Immigration and Naturalization Service, Border Patrol, Secret Service, Federal Emergency Management Agency, and the Transportation Administration.
- The CIA and FBI (reporting to the Department of Justice) are separate organizations.
For more information about bioterrorism, see:
Centers for Disease Control and Prevention
www.foodsafety.gov
Institute for Biosecurity
What are GAPs?
Good Agricultural Practices, or GAPs, are the FDA guidelines for minimum sanitary and safety requirements to be used while growing and harvesting crops. These requirements include the areas of:
- Site selection
- Manure handling
- Irrigation methods
- Equipment, field, and storage sanitation
- Worker hygiene and training
- Proper storage temperature maintenance
For example, before a farmer begins planting crops, he/she will create a blueprint of the specific practices needed to maintain the safety of all those connected with the operation, especially the end-user.
What are GMPs?
Good Manufacturing Practices, or GMPs, are the minimum sanitary and processing requirements issued by the FDA (under section 520 of the Food, Drug and Cosmetic Act) that a company must uphold.
Within the foodservice industry these typically consist of maintaining:
- A clean kitchen
- A safe water supply
- Good personal hygiene of all employees
- A consistent and thorough employee training system
- An up-to-date pest control program
Most foodservice industry companies use GMPs to write more specific Standard Operating Procedures (SOPs) and to implement a comprehensive food safety program.
What is HACCP?
Hazard Analysis Critical Control Point, or HACCP, is a systematic approach to food safety within a facility; it focuses on the prevention of biological, physical, and chemical risks by establishing checkpoints at risk-related areas throughout a facility. For example, one might test a fruit processing plantÕs rinsing water at regular intervals to ensure that bacteria is kept below minimum allowance level.
Product inspections in the field and post-harvest are fundamental to maintaining the integrity of the Markon First Crop, Ready-Set-Serve, and Markon Essentials brands. Markon believes in the adage "trust, but verify," so to supplement our written specifications, inspectors are at work six days a week to approve or reject potential fields for Markon First Crop lettuce, leaf, strawberry, potato and celery items, plus many other vegetable crops. Broccoli, cauliflower, apples, and onions are also inspected. In-house inspectors visit cold rooms three times per week to monitor post-harvest storage temperatures and weights for leaf, lettuce and many vegetable items.
For more information, please watch the "Day In the Life of a Markon Inspector" video.
What is it?
One of the most virulent foodborne pathogens, Listeria monocytogenes is indicated in more than 1,600 illnesses each year in the United States. It is a non-spore forming rod-shaped bacterium that destroys red blood cells and can cause septicemia and meningitis. It’s found in soil, water, and the intestinal tracts of chicken and cows. Because it can live and grow in cold temperatures, it especially dangerous. Listeriosis can be fatal and has even higher death rates than Salmonella.
How is it spread?
Listeriosis is usually spread by eating food contaminated by the bacterium. Foods that are often implicated include deli meats, hot dogs, meat spreads, unpasteurized dairy products, smoked seafood, and raw sprouts.
Typical Symptoms
Fever, fatigue, confusion, muscle aches, and gastrointestinal problems including diarrhea.
Most at risk
Young children, pregnant women, the elderly, and immunocompromised persons are most at risk, but given the right conditions, anyone can suffer this illness.
For more information, see:
http://www.cdc.gov/listeria/definition.html
http://en.wikipedia.org/wiki/Listeria_monocytogenes
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/index.html
What is it?
Norovirus is the most common cause of non-bacterial foodborne illness and gastroenteritis each year, with more than 267 million worldwide cases typically reported each year. Although it usually isn’t dangerous and most people recover within days, as many as 200,000 deaths are reported annually.
How is it spread?
It is easily spread from infected people, contaminated foods, water, or by touching contaminated surfaces.
Typical Symptoms
Fever, headache, body aches, loss of taste, dizziness, decrease in urination, stomach pain, nausea, diarrhea, and vomiting.
Most at risk
Anyone can be infected with norovirus, but young children, pregnant women, the elderly, and immunocompromised persons are most at risk. People remain contagious two weeks after recovery.
For more information, see:
What is Salmonellosis?
- The most common foodborne illness
- A one-celled organism (usually Typhimurium and Enteritidis) known as salmonella
- Common to the intestinal tracts of many warm-blooded animals, including cows and chickens; sometimes found in the feces of animals and infected humans
- Salmonella Newport was discovered by the National Antibiotic Resistance Monitoring System (NARMS), an interactive agency cooperative consisting of the CDC, FDA, and USDA
Typical Symptoms
- Fever
- Abdominal cramps
- Diarrhea
- Rarely, death
Most at risk
- Young children
- Elderly
- Immunocompromised
How is it Spread?
- Through food contaminated with animal feces
- Through direct or indirect contact with infected individuals
- Examples
- Presence of the bacterium in the water supply
- If an infected person does not wash his/her hands properly after using the toilet, bacteria may be passed by physical contact or by handling food
- Cross-contamination: utensils used on uncooked foods such as meats or eggs could spread the bacteria if then used on produce to be eaten raw
What is Shigellosis?
Any of the four main species of the pathogen Shigella. Most cases occur in regions with sub-standard hygiene and unsafe water supplies. A few cases of Shigellosis are reported in the US each year.
Typical Symptoms
- Fever
- Severe abdominal cramps
- Diarrhea
- In the most serious cases, seizures and death
Most at risk
- Young children
- Elderly
- Immunocompromised
How is it Spread?
- By contaminated food or water
- Person-to-person contact
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Harbored in human feces only
- Examples
- If an infected person does not wash his/her hands properly after using the toilet, they may pass along the bacteria by physical contact or by handling food
- If contaminated water touches food at any stage (irrigation, washing, rinsing, etc.), food may also become contaminated
Specifications are detailed descriptions of requirements, such as dimensions, materials, defect allowances, etc. In the produce industry, specifications define minimum acceptable levels of quality and, as such, play a key role in product consistency.
Every item packed under the Markon First Crop, Ready-Set-Serve, and Markon Essentials brands must meet or surpass standards written by Markon. Our supplier partners know that if their crops cannot meet the written standards, for whatever reason, they can not pack the brand.
What is it?
A parasitic protozoa that causes the disease toxoplasmosis, this bacterium can infect all warm-blooded animals, but cats are the primary hosts. Some estimates say that up to 30% of the world’s human population has been infected.
How is it spread?
The most common modes of transmissions include consuming raw or undercooked meat containing T. Gondii, ingesting water, soil, or foods contaminated with the feces of infected animals or humans, and in rarer cases through blood transfusions, organ transplants, and transplacental transmission from mother to unborn child.
Typical Symptoms
Infected persons are often asymptomatic as the immune system prevents the disease from causing illness, but some people experience sore lymph nodes and muscle aches. Pregnant women can transmit it to their babies, causing miscarriage, eye and brain damage, vision problems, and seizures. Those with weakened immune symptoms may report confusion, fever, headaches, nausea, poor coordination, and seizures.
Most at risk
Pregnant women and immunocompromised peoples are most at risk.
For more information, see:
What is Trace Back?
Trace back refers to any means of tracing raw materials or ingredients in a product back to their places of origin. In the produce industry, for example, if a box of shredded lettuce were produced and packed under a trace back program, your distributor could trace back the head lettuce to a specific grower-shipper, packing house—even the field of origin. In the event the shredded lettuce was suspected in a case of foodborne illness, all other products sourced from the same origin could thus be readily identified and withdrawn from the market.
What is it?
Vibrio (all non-cholera species incl. vibrio parahaemolyticus and vibrio vulnificus) is a curved-rod shaped bacteria in the same family with cholera that is usually found in saltwater and linked to improperly cooked seafood. Non-cholera vibrio infections have increased in recent years, perhaps because of warming ocean water temperatures and increased salinity. The CDC estimates 45,000 cases per year in the United States, but under-reporting is suspected. Although many other types of foodborne illnesses have decreased in recent years, vibrio cases increased as much as 115% between 1998 and 2010. Coastal regions, especially the Gulf Coast have the most reported cases.
How is it spread?
The majority of vibrio sufferers report eating seafood such as clams, oysters, crabs, and other shellfish. It can also be contracted by ingesting sea water, most likely in the hot summer or early fall months. Natural disasters like Hurricane Katrina contribute to spreading because of contaminated flood water.
Typical Symptoms
Fever, abdominal cramps, headache, vomiting, diarrhea, bloody stool, and myalgia.
Most at risk
Young children, pregnant women, the elderly, and immunocompromised persons are most at risk (especially those with liver disease), but given the right conditions, anyone can suffer this illness.
For more information, see:
What is it?
Yersinia enterocolitica is an infectious bacterium that is most frequently found in pigs, but can also be harbored in rodents, dogs, horses, cattle, cats, and humans. It causes foodborne illness that is typically resolved on its own without antibiotic treatment.
How is it spread?
A person typically contracts it by ingesting raw or insufficiently cooked pork and other meats, contaminated water, and unpasteurized milk or contact with infected animals and people.
Typical Symptoms
Abdominal pain, bloody diarrhea, swollen lymph nodes, fever, joint pain, skin rash (sometimes), and cramping resembling appendicitis (it is sometimes called pseudo appendicitis).
Most at risk
Young children get this the most, followed by pregnant women, the elderly, and immunocompromised persons, but given the right conditions, anyone can suffer this illness.
For more information, see: