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List of Star Trek: Deep Space Nine cast members
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The season five cast of Star Trek: Deep Space Nine, including Michael Dorn as Worf after he joined in season four and prior to the departure of Terry Farrell as Jadzia Dax at the end of season six.
Star Trek: Deep Space Nine is an American science fiction television series that debuted in broadcast syndication on January 3, 1993.[1] The series ran for seven seasons until 1999.[2] The show was spun off from Star Trek: The Next Generation which debuted in 1987,[3] with characters inhabiting a shared fictional universe. Deep Space Nine was developed by executive producers Rick Berman and Michael Piller, who together wrote the series bible.[4] The show was filmed primarily on the Paramount Studios lot in Los Angeles, California.[5]
Siddig El Fadil, later known as Alexander Siddig was an early front runner for the part of Captain Benjamin Sisko. Ultimately the producers thought he was too young for the role and instead offered him the part of Dr. Julian Amoros, who was subsequently renamed to Julian Bashir.[6][7] It was originally intended to have Ro Laren, a character from The Next Generation as a main character. However, after actress Michelle Forbes declined to sign on for a five- to six-year commitment for the series, the part was re-written to become Major Kira Nerys, with Nana Visitor cast in that role.[8] For similar reasons, Famke Janssen turned down the role of Jadzia Dax when offered, with Terry Farrell becoming the last main cast member to cast with filming already underway on "Emissary".[9][10] Two actors who considered for main roles went on to be cast as recurring characters: Andrew Robinson was beaten to the role of Odo by René Auberjonois, but was cast as the Cardassian tailor/spy Elim Garak;[11] similarly, Max Grodénchik lost the role of Quark to Armin Shimerman, but was subsequently cast as that character's brother, Rom.[12]
There were several actors who appeared in Deep Space Nine in roles they had previously played in other Star Trek series. The most prominent of these was Colm Meaney, who played Chief Miles O'Brien. Meaney had first appeared as an unnamed crewman in the pilot episode, "Encounter at Farpoint", and went on to appear in a total of 52 episodes of The Next Generation.[13] O'Brien's wife, Keiko O'Brien, was a recurring character, as played by Rosalind Chao. At one point before the start of The Next Generation, Chao had been considered by producers to be the favourite for the part of Tasha Yar.[14] Majel Barrett appeared as Lwaxana Troi, having also originally appeared in The Next Generation.[15] She was intended to be one of the six major recurring characters in the new show,[16] and also continued to voice the Starfleet computers as seen in the earlier series.[15] Before appearing as Troi, Barrett had appeared in The Original Series and two Star Trek films as Christine Chapel as well as Number One in the original pilot "The Cage".[15]
The series had several long-running antagonists. Marc Alaimo portrayed Gul Dukat,[17] the Cardassian former commander of Deep Space Nine who later led his people into joining the Dominion. Dukat had been included in the series bible as a recurring character described as someone who "represents the continuing threat to our people".[18] There were several Dominion characters who appeared from the third season onwards including Salome Jens as the Female Shapeshifter,[19] and Jeffrey Combs as Weyoun.[20] Combs was unique in Deep Space Nine for simultaneously playing two recurring characters, both Weyoun and the Ferengi Brunt in the same episode, "The Dogs of War".[21]
The fourth season saw a change in direction for the series with the producers asked to "shake up the show" by Paramount,[22] and the addition of a main cast member. Rick Berman suggested adding a Klingon contingent to the show, which including the return of Michael Dorn to play Lt Cmdr. Worf. Dorn previously portrayed Worf across seven seasons of The Next Generation and the feature films.[23] The changes also brought in J. G. Hertzler as General Martok, although this was initially not expected to be a recurring character.[24] Hertzler had previously appeared in the pilot of the series as a Vulcan Captain on board the USS Saratoga,[25] and Martok would end the series as the Klingon Chancellor.[26] One further change to the main cast occurred between the sixth and seventh seasons. Terry Farrell elected not to renew her contract, and so her character was killed off in the final episode of season six, "Tears of the Prophets".[27] She was replaced by Nicole de Boer, who was cast as Ezri Dax.[28]
Contents
1 Cast
1.1 Main cast
1.2 Recurring cast
2 Appearances
3 See also
4 Notes
5 Footnotes
6 References
Cast[edit]
Main cast[edit]
Avery Brooks as Benjamin Sisko, commanding officer of space station Deep Space Nine until his disappearance in 2375.
René Auberjonois as Odo, chief of security until 2375.
Nicole de Boer as Ezri Dax, station's counselor.
Michael Dorn as Worf, strategic operations officer and later Federation Ambassador to the Klingon Empire.
Terry Farrell as Jadzia Dax, chief science officer until her death in 2374.
Cirroc Lofton as Jake Sisko, son of Benjamin Sisko.
Colm Meaney as Miles O'Brien, chief operations officer and later Starfleet Academy professor.
Armin Shimerman as Quark, bar owner.
Alexander Siddig as Julian Bashir, chief medical officer.
Nana Visitor as Kira Nerys, first officer and later commanding officer of Deep Space Nine.
Recurring cast[edit]
Main article: List of recurring Star Trek: Deep Space Nine characters
Cecily Adams as Ishka, mother to Quark & Rom and a Ferengi entrepreneur.
Marc Alaimo as Dukat, Cardassian officer, leader of the Cardassian Union, a leader of the Dominion, and later a Bajoran religious leader.
Philip Anglim as Bareil Antos, Bajoran religious leader until his death in 2371.
Adrienne Barbeau as Kimara Cretak, Romulan liaison to Deep Space Nine.
Majel Barrett as Lwaxana Troi, Federation Ambassador.
Felecia M. Bell as Jennifer Sisko, Benjamin Sisko's deceased wife and mother of Jake Sisko.
Casey Biggs as Damar, Cardassian officer, a leader of the Dominion, and later the leader of the Cardassian resistance until his death in 2375.
Rosalind Chao as Keiko O'Brien, botanist, teacher, and wife of Miles O'Brien.
Jeffrey Combs as Weyoun, a Dominion leader, and Brunt, liquidator with the Ferengi Commerce Authority.
John Colicos as Kor, Klingon warrior and friend of Jadzia Dax.
James Darren as Vic Fontaine, a holographic entertainer.
Paul Dooley as Enabran Tain, former head of the Obsidian Order.
Aron Eisenberg as Nog, Quark's nephew, student, Starfleet cadet, and later operations officer.
Louise Fletcher as Winn Adami, Bajoran religious leader and later Kai of Bajor.
Max Grodénchik as Rom, Quark's brother, bar employee, and later a maintenance engineer until he was appointed Grand Nagus in 2375.
Hana Hatae as Molly O'Brien, daughter of Miles O'Brien and Keiko O'Brien.
J. G. Hertzler as Martok, Klingon liaison to Deep Space Nine, and later leader of the Klingon Empire.
Barry Jenner as William Ross, Field Commander of Starfleet forces during the Dominion War.
Salome Jens as the Female Changeling, leader of the Dominion until her incarceration in 2375.
Penny Johnson Jerald as Kasidy Yates, freighter captain and wife of Benjamin Sisko.
Deborah Lacey as Sarah Sisko, mother of Benjamin Sisko.
Kenneth Marshall as Michael Eddington, security officer and later Maquis rebel until his death in 2373.
Chase Masterson as Leeta, a Dabo girl and Rom's wife.
Julianna McCarthy as Mila, housekeeper to Enabran Tain.
Natalia Nogulich as Alynna Nechayev, flag officer in charge of Cardassian affairs.
Robert O'Reilly as Gowron, leader of the Klingon Empire until his death in 2375.
Brock Peters as Joseph Sisko, restaurant owner and father of Benjamin Sisko.
Duncan Regehr as Shakaar Edon, resistance leader, farmer, and later First Minister of Bajor.
Andrew Robinson as Elim Garak, tailor and former member of the Obsidian Order.
William Sadler as Luther Sloan, an operative of Section 31.
Camille Saviola as Opaka Sulan, Kai of Bajor until her death, resurrection and marooning on a penal colony.
Wallace Shawn as Zek, Grand Nagus until his retirement in 2375.
Mark Allen Shepherd as Morn, freighter captain and bar patron.
James Sloyan as Mora Pol, a Bajoran scientist who studied Odo.
Melanie Smith as Tora Ziyal, daughter of Dukat, and an artist until her death in 2374.
Tiny Ron Taylor as Maihar'du, attendant to Grand Nagus Zek.
Marc Worden as Alexander Rozhenko, a Klingon officer and Worf's son.
Appearances[edit]
Actor
Character
Season
S1
S2
S3
S4
S5
S6
S7
Main Cast
Avery Brooks
Benjamin Sisko Main
René Auberjonois
Odo Main
Terry Farrell
Jadzia Dax Main
Cirroc Lofton
Jake Sisko Main
Colm Meaney
Miles O'Brien Main
Armin Shimerman
Quark Main
Alexander Siddig
Julian Bashir Main
Nana Visitor
Kira Nerys Main
Michael Dorn
Worf Main
Nicole de Boer
Ezri Dax Main
Recurring Cast
Marc Alaimo
Dukat Recurring
Rosalind Chao
Keiko O'Brien Recurring
Aron Eisenberg
Nog Recurring
Max Grodénchik
Rom Recurring
Hana Hatae
Molly O'Brien Recurring
Andrew Robinson
Elim Garak Recurring
Mark Allen Shepherd
Morn Recurring
Philip Anglim
Bareil Antos Guest Recurring Guest
Majel Barrett
Lwaxana Troi Guest Guest
Felecia M. Bell
Jennifer Sisko Guest Guest
Louise Fletcher
Winn Adami Guest Recurring Recurring
Camille Saviola
Opaka Sulan Recurring Guest Guest
Wallace Shawn
Zek Guest Guest Recurring
Tiny Ron Taylor
Maihar'du Guest Guest Recurring
John Colicos
Kor Guest Guest Guest
Paul Dooley
Enabran Tain Guest Recurring Guest
Julianna McCarthy
Mila Guest Recurring
Natalia Nogulich
Alynna Nechayev Guest
James Sloyan
Mora Pol Guest Guest
Salome Jens
Female Changeling Recurring Guest Recurring
Penny Johnson Jerald
Kasidy Yates Recurring
Chase Masterson
Leeta Recurring
Kenneth Marshall
Michael Eddington Recurring
Robert O'Reilly
Gowron Recurring Recurring
Duncan Regehr
Shakaar Edon Guest
Jeffrey Combs
Brunt Recurring
Weyoun Guest Recurring
Casey Biggs
Damar Guest Recurring
J. G. Hertzler
Martok Recurring
Brock Peters
Joseph Sisko Recurring Recurring
Melanie Smith
Tora Ziyal Recurring
Cecily Adams
Ishkaf Recurring
James Darren
Vic Fontaine Recurring
Barry Jenner
William Ross Recurring
William Sadler
Luther Sloan Recurring
Marc Worden
Alexander Rozhenko Recurring
Adrienne Barbeau
Kimara Cretak Recurring
Deborah Lacey
Sarah Sisko Recurring
See also[edit]
Star Trek portal
Fictional characters portal
List of Star Trek: The Original Series cast members
List of Star Trek: The Next Generation cast members
List of Star Trek: Voyager cast members
List of Star Trek: Enterprise cast members
List of Star Trek: Discovery cast members
Notes[edit]
F:^ This character was previously portrayed in a single season three appearance by Andrea Martin.[29]
Footnotes[edit]
Jump up ^ "Emissary, Part I". Star Trek.com. Archived from the original on February 8, 2013. Retrieved October 20, 2013.
Jump up ^ "What You Leave Behind, Part II". Star Trek.com. Archived from the original on April 22, 2012. Retrieved October 20, 2013.
Jump up ^ "Encounter at Farpoint". Star Trek.com. Archived from the original on April 8, 2013. Retrieved October 20, 2013.
Jump up ^ Berman & Piller (1992): p. 19
Jump up ^ "Stage 17". The Studios at Paramount. Archived from the original on June 6, 2013. Retrieved October 20, 2013.
Jump up ^ Berman & Piller (1992): p. 15
Jump up ^ Yesilbas, Amanda; Anders, Charlie Jane (August 24, 2012). "10 Things You Probably Didn't Know About Star Trek: Deep Space Nine". io9. Gawker Media. Archived from the original on March 5, 2013. Retrieved October 20, 2013.
Jump up ^ Reeves-Stevens (1994): p. 105
Jump up ^ Erdmann & Block (2000): p. 7
Jump up ^ Erdmann & Block (2000): p. 14
Jump up ^ "First Person: Andrew Robinson". Star Trek.com. Archived from the original on February 7, 2004. Retrieved October 20, 2013.
Jump up ^ Erdmann & Block (2000): p. 19
Jump up ^ "Meaney, Colm". Star Trek.com. Archived from the original on April 8, 2013. Retrieved October 20, 2013.
Jump up ^ Keller, Joel (August 26, 2010). "'Star Trek: The Next Generation' Casting Memo: Reggie Jackson as Geordi La Forge and More Goofiness". AOL TV. Archived from the original on September 25, 2013. Retrieved October 20, 2013.
^ Jump up to: a b c "Barrett, Majel". Star Trek.com. Archived from the original on April 19, 2013. Retrieved October 20, 2013.
Jump up ^ Berman & Piller (1992): p. 17
Jump up ^ Erdmann & Block (2000): p. 9
Jump up ^ Berman & Piller (1992): p. 18
Jump up ^ Erdmann & Block (2000): p. 160
Jump up ^ Erdmann & Block (2000): p. 346
Jump up ^ Erdmann & Block (2000): p. 681
Jump up ^ Erdmann & Block (2000): p. 255
Jump up ^ Erdmann & Block (2000): p. 256
Jump up ^ Erdmann & Block (2000): p. 262
Jump up ^ Erdmann & Block (2000): p. 16
Jump up ^ Erdmann & Block (2000): p. 705
Jump up ^ "The Trill of It All – Terry Farrell Interview, Part 1". Star Trek.com. August 2, 2011. Archived from the original on March 18, 2013. Retrieved October 20, 2013.
Jump up ^ Green, Michelle Erica (August 12, 2002). "Nicole de Boer". TrekNation. Archived from the original on October 19, 2010. Retrieved October 20, 2013.
Jump up ^ "Family Business". Star Trek: Deep Space Nine. Season 3. Episode 23. Paramount Television. May 15, 1995. syndicated.
References[edit]
Berman, Rick; Piller, Michael (1992). Star Trek: Deep Space Nine Bible (PDF). Hollywood, CA: Paramount Domestic Television.
Erdmann, Terry J.; Block, Paula M. (2000). Star Trek: Deep Space Nine Companion. New York: Pocket Books. ISBN 9780671501068.
Reeves-Stevens, Judith; Reeves-Stevens, Garfield (1994). The Making of Star Trek: Deep Space Nine. New York: Pocket Books. ISBN 978-0671874308.
hide
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Star Trek: Deep Space Nine
Characters
Julian Bashir
Ezri Dax (Dax)
Jadzia Dax (Dax)
Gul Dukat
Vic Fontaine
Kira Nerys
Martok
Nog
Miles O'Brien
Keiko O'Brien
Odo
Quark
Rom
Benjamin Sisko
Jake Sisko
Weyoun
Worf
Episodes
Season 1
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5
6
7
Settings
Runabout (spacecraft)
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USS Defiant (spaceship)
Bajor (planet)
Holosuites
Other topics
Awards
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Recurring characters
"Relaunch" novels
Companion
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Crossroads of Time
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text:
Foodborne illness
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Food safety
Terms
Foodborne illness
Hazard analysis and critical control points (HACCP) • Hazard analysis and risk-based preventive controls (HARPC)
Critical control point
Critical factors
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Cronobacter spp
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
v
t
e
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning)[1] is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example.
Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.
Contents
[hide]
1 Causes
1.1 Bacteria
1.1.1 Enterotoxins
1.1.2 Emerging foodborne pathogens
1.1.3 Preventing bacterial food poisoning
1.2 Mycotoxins and alimentary mycotoxicoses
1.3 Viruses
1.4 Parasites
1.5 Natural toxins
1.6 Other pathogenic agents
1.7 "Ptomaine poisoning"
2 Mechanism
2.1 Incubation period
2.2 Infectious dose
3 Epidemiology
3.1 Infants
3.2 United States
3.3 France
3.4 Australia
3.5 Comparison between countries
3.6 Outbreaks
4 Society and culture
4.1 United Kingdom
4.2 United States
4.3 Organizations
4.4 International Food Safety Authorities Network (INFOSAN)
4.5 Regulatory steps
5 See also
6 References
7 Further reading
7.1 Periodicals
7.2 Books
8 External links
Causes[edit]
See also: Pathogen
Poorly stored food in a refrigerator
Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment.[3]
Furthermore, foodborne illness can be caused by pesticides or medicines in food and natural toxic substances such as poisonous mushrooms or reef fish.
Bacteria[edit]
Bacteria are a common cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%.[4] In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result, symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. However, in some cases, such as Staphylococcal food poisoning, the onset of illness can be as soon as 30 minutes after ingesting contaminated food.[5]
Most common bacterial foodborne pathogens are:
Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis[6]
Clostridium perfringens, the "cafeteria germ"[7]
Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens[8][9][10]
Salmonella
Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome
Other common bacterial foodborne pathogens are:
Bacillus cereus
Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
Listeria monocytogenes
Shigella spp.
Staphylococcus aureus
Staphylococcal enteritis
Streptococcus
Vibrio cholerae, including O1 and non-O1
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica and Yersinia pseudotuberculosis
Less common bacterial agents:
Brucella spp.
Corynebacterium ulcerans
Coxiella burnetii or Q fever
Plesiomonas shigelloides
Enterotoxins[edit]
See also: Botulism
In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by enterotoxins (exotoxins targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom appearance varies with the toxin but may be rapid in onset, as in the case of enterotoxins of Staphylococcus aureus in which symptoms appear in one to six hours.[11] This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly staphylococcal enterotoxin A but also including staphylococcal enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated.[12] It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus.[12] The CDC has estimated about 240,000 cases per year in the United States.[13]
Clostridium botulinum
Clostridium perfringens
Bacillus cereus
The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.
Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.
Emerging foodborne pathogens[edit]
Many foodborne illnesses remain poorly understood.
Aeromonas hydrophila, Aeromonas caviae, Aeromonas sobria
Preventing bacterial food poisoning[edit]
Proper storage and refrigeration of food help in the prevention of food poisoning
Prevention is mainly the role of the state, through the definition of strict rules of hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:
traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;
enforcement of hygiene procedures such as HACCP and the "cold chain";
power of control and of law enforcement of veterinarians.
In August 2006, the United States Food and Drug Administration approved Phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns, because without mandatory labelling consumers would not be aware that meat and poultry products have been treated with the spray.[14]
At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented by cooking it sufficiently, and either eating it quickly or refrigerating it effectively.[2] Many toxins, however, are not destroyed by heat treatment.
Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce,[15] preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C), called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria.[16]
Mycotoxins and alimentary mycotoxicoses[edit]
The term alimentary mycotoxicoses refers to the effect of poisoning by Mycotoxins (The term 'mycotoxin' is usually reserved for the toxic chemical products produced by fungi that readily colonize crops) through food consumption. Mycotoxins sometimes have important effects on human and animal health. For example, an outbreak which occurred in the UK in 1960 caused the death of 100,000 turkeys which had consumed aflatoxin-contaminated peanut meal. In the USSR in World War II, 5,000 people died due to Alimentary Toxic Aleukia (ALA).[17] The common foodborne Mycotoxins include:
Aflatoxins – originated from Aspergillus parasiticus and Aspergillus flavus. They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds. The pronounced forms of Aflatoxins are those of B1, B2, G1, and G2, amongst which Aflatoxin B1 predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma.[18][19] In the US, the acceptable level of total aflatoxins in foods is less than 20 μg/kg, except for Aflatoxin M1 in milk, which should be less than 0.5 μg/kg.[20] The official document can be found at FDA's website.[21][22]
Altertoxins – are those of Alternariol (AOH), Alternariol methyl ether (AME), Altenuene (ALT), Altertoxin-1 (ATX-1), Tenuazonic acid (TeA) and Radicinin (RAD), originated from Alternaria spp. Some of the toxins can be present in sorghum, ragi, wheat and tomatoes.[23][24][25] Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.[26]
Citrinin
Citreoviridin
Cyclopiazonic acid
Cytochalasins
Ergot alkaloids / Ergopeptine alkaloids – Ergotamine
Fumonisins – Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its Fumonisin B1 will cause Leukoencephalomalacia (LEM) in horses, Pulmonary edema syndrome (PES) in pigs, liver cancer in rats and Esophageal cancer in humans.[27][28] For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.[29][30]
Fusaric acid
Fusarochromanone
Kojic acid
Lolitrem alkaloids
Moniliformin
3-Nitropropionic acid
Nivalenol
Ochratoxins – In Australia, The Limit of Reporting (LOR) level for Ochratoxin A (OTA) analyses in 20th Australian Total Diet Survey was 1 µg/kg,[31] whereas the EC restricts the content of OTA to 5 µg/kg in cereal commodities, 3 µg/kg in processed products and 10 µg/kg in dried vine fruits.[32]
Oosporeine
Patulin – Currently, this toxin has been advisably regulated on fruit products. The EC and the FDA have limited it to under 50 µg/kg for fruit juice and fruit nectar, while limits of 25 µg/kg for solid-contained fruit products and 10 µg/kg for baby foods were specified by the EC.[32][33]
Phomopsins
Sporidesmin A
Sterigmatocystin
Tremorgenic mycotoxins – Five of them have been reported to be associated with molds found in fermented meats. These are Fumitremorgen B, Paxilline, Penitrem A, Verrucosidin, and Verruculogen.[34]
Trichothecenes – sourced from Cephalosporium, Fusarium, Myrothecium, Stachybotrys and Trichoderma. The toxins are usually found in molded maize, wheat, corn, peanuts and rice, or animal feed of hay and straw.[35][36] Four trichothecenes, T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS) and deoxynivalenol (DON) have been most commonly encountered by humans and animals. The consequences of oral intake of, or dermal exposure to, the toxins will result in Alimentary toxic aleukia, neutropenia, aplastic anemia, thrombocytopenia and/or skin irritation.[37][38][39] In 1993, the FDA issued a document for the content limits of DON in food and animal feed at an advisory level.[40] In 2003, US published a patent that is very promising for farmers to produce a trichothecene-resistant crop.[41]
Zearalenone
Zearalenols
Viruses[edit]
Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common foodborne illness, causing 57% of outbreaks in 2004. Foodborne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals; they are similar to the bacterial forms described above.
Enterovirus
Hepatitis A is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines into the liver. It often results in jaundice, or yellowing of the skin, but rarely leads to chronic liver dysfunction. The virus has been found to cause infection due to the consumption of fresh-cut produce which has fecal contamination.[42][43]
Hepatitis E
Norovirus
Rotavirus
Rotavirus
Parasites[edit]
Most foodborne parasites are zoonoses.
Platyhelminthes:
Diphyllobothrium sp.
Nanophyetus sp.
Taenia saginata
Taenia solium
Fasciola hepatica
See also: Tapeworm and Flatworm
Nematode:
Anisakis sp.
Ascaris lumbricoides
Eustrongylides sp.
Trichinella spiralis
Trichuris trichiura
Protozoa:
Acanthamoeba and other free-living amoebae
Cryptosporidium parvum
Cyclospora cayetanensis
Entamoeba histolytica
Giardia lamblia
Giardia lamblia
Sarcocystis hominis
Sarcocystis suihominis
Toxoplasma gondii
Natural toxins[edit]
Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.
Alkaloids
Ciguatera poisoning
Grayanotoxin (honey intoxication)
Mushroom toxins
Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)
Pyrrolizidine alkaloids
Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning
Scombrotoxin
Tetrodotoxin (fugu fish poisoning)
Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.
Foxglove contains cardiac glycosides.
Poisonous hemlock (conium) has medicinal uses.
Other pathogenic agents[edit]
Prions, resulting in Creutzfeldt–Jakob disease (CJD) and its variant (vCJD)
"Ptomaine poisoning" [edit]
In 1883, the Italian, Professor Salmi, of Bologna, introduced the generic name ptomaine (from Greek ptōma, "fall, fallen body, corpse") for alkaloids found in decaying animal and vegetable matter, especially (as reflected in their names) putrescine and cadaverine.[44] The 1892 Merck's Bulletin stated, "We name such products of bacterial origin ptomaines; and the special alkaloid produced by the comma bacillus is variously named Cadaverine, Putrescine, etc."[45] While The Lancet stated, "The chemical ferments produced in the system, the...ptomaines which may exercise so disastrous an influence."[46] It is now known that the "disastrous...influence" is due to the direct action of bacteria and only slightly to the alkaloids. Thus, the use of the phrase "ptomaine poisoning" is now obsolete.
Tainted potato salad sickening hundreds at a Communist political convention in Massillon, Ohio,[47] and aboard a Washington DC cruise boat in separate incidents during a single week in 1932 drew national attention to the dangers of so-called "ptomaine poisoning" in the pages of the American news weekly, Time.[48] Another newspaper article from 1944 told of more than 150 persons being hospitalized in Chicago with ptomaine poisoning apparently from rice pudding served by a chain of restaurants.[49]
Mechanism[edit]
Incubation period[edit]
The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of listeriosis or bovine spongiform encephalopathy), depending on the agent, and on how much was consumed. If symptoms occur within one to six hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.
The long incubation period of many foodborne illnesses tends to cause sufferers to attribute their symptoms to gastroenteritis.
During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.[50]
Infectious dose[edit]
The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. Pathogens vary in minimum infectious dose; for example, Shigella sonnei has a low estimated minimum dose of < 500 colony-forming units (CFU) while Staphylococcus aureus has a relatively high estimate.[51]
In the case of Salmonella a relatively large inoculum of 1 million to 1 billion organisms is necessary to produce symptoms in healthy human volunteers,[52] as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between 10 and 100.
Epidemiology[edit]
Asymptomatic subclinical infection may help spread these diseases, particularly Staphylococcus aureus, Campylobacter, Salmonella, Shigella, V. cholerae, and Yersini.[51] For example, as of 1984 it was estimated that in the United States, 200,000 people were asymptomatic carriers of Salmonella.[51]
Infants[edit]
Main article: Infant food safety
Globally, infants are a population that are especially vulnerable to foodborne disease. The World Health Organization has issued recommendations for the preparation, use and storage of prepared formulas. Breastfeeding remains the best preventative measure for protection of foodborne infections in infants.[53]
United States[edit]
In the United States, using FoodNet data from 2000–2007, the CDCP estimated there were 47.8 million foodborne illnesses per year (16,000 cases for 100,000 inhabitants)[54] with 9.4 million of these caused by 31 known identified pathogens.[55]
127,839 were hospitalized (43 per 100,000 inhabitants per year).[56][57][58]
3,037 people died (1.0 per 100,000 inhabitants per year).[57][58]
Causes of foodborne illness in U. S.[55]
Cause
Annual cases
Rate
(per 100,000 inhabitants)
1 Norovirus 5,461,731 cases X
2 Salmonella 1,027,561 cases X
3 Clostridium perfringens 965,958 cases X
4 Campylobacter 845,024 cases X
Causes of death by foodborne illness in U. S.[55]
Cause
Annual deaths
Rate
(per 100,000 inhabitants)
1 Salmonella 378 cases 0.126
2 Toxoplasma gondii 327 cases 0.109
3 Listeria 255 cases 0.085
4 Norovirus 149 cases 0.050
France[edit]
This data pertains to reported medical cases of 23 specific pathogens, as opposed to total population estimates of all food-borne illness for the United States.
In France, for 750,000 cases (1210 per 100,000 inhabitants):
70,000 people consulted in the emergency department of an hospital (113 per 100,000 inhabitants.);
113,000 people were hospitalized (182 per 100,000 inhabitants);
460 people died (0.75 per 100,000 inhabitants).
Causes of foodborne illness in France[59][60]
Cause
Annual hospitalizations
Rate
(per 100,000 inhabitants)
1 Salmonella ~8,000 cases 13
2 Campylobacter ~3,000 cases 4.8
3 Parasites
incl. Toxoplasma ~500 cases
~400 cases 0.8
0.65
4 Listeria ~300 cases 0.5
5 Hepatitis A ~60 cases 0.1
Causes of death by foodborne illness in France
Cause
Annual
Rate
(per 100,000 inhabitants)
1 Salmonella ~300 cases 0.5
2 Listeria ~80 cases 0.13
3 Parasites ~37 cases 0.06
(95% due to toxoplasma)
4 Campylobacter ~15 cases 0.02
5 Hepatitis A ~2 cases 0.003
Australia[edit]
A study by the Australian National University,[61] published in November 2014, found in 2010 that there were an estimated 4.1 million cases of foodborne gastroenteritis acquired in Australia on average each year, along with 5,140 cases of non-gastrointestinal illness. The study was funded by the Australian Department of Health, Food Standards Australia New Zealand and the NSW Food Authority.
The main causes were Norovirus, pathogenic Escherichia coli, Campylobacter spp. and non-typhoidal Salmonella spp., although the causes of approximately 80% of illnesses were unknown. Approximately 25% (90% CrI: 13%–42%) of the 15.9 million episodes of gastroenteritis that occur in Australia were estimated to be transmitted by contaminated food. This equates to an average of approximately one episode of foodborne gastroenteritis every five years per person. Data on the number of hospitalisations and deaths represent the occurrence of serious foodborne illness. Including gastroenteritis, non-gastroenteritis and sequelae, there were an estimated annual 31,920 (90% CrI: 29,500–35,500) hospitalisations due to foodborne illness and 86 (90% CrI: 70–105) deaths due to foodborne illness circa 2010. This study concludes that these rates are similar to recent estimates in the US and Canada.
A main aim of this study was to compare if foodborne illness incidence had increased over time. In this study, similar methods of assessment were applied to data from circa 2000, which showed that the rate of foodborne gastroenteritis had not changed significantly over time. Two key estimates were the total number of gastroenteritis episodes each year, and the proportion considered foodborne. In circa 2010, it was estimated that 25% of all episodes of gastroenteritis were foodborne. By applying this proportion of episodes due to food to the incidence of gastroenteritis circa 2000, there were an estimated 4.3 million (90% CrI: 2.2–7.3 million) episodes of foodborne gastroenteritis circa 2000, although credible intervals overlap with 2010. Taking into account changes in population size, applying these equivalent methods suggests a 17% decrease in the rate of foodborne gastroenteritis between 2000 and 2010, with considerable overlap of the 90% credible intervals.
This study replaces a previous estimate of 5.4 million cases of food-borne illness in Australia every year, causing:[62]
18,000 hospitalizations
120 deaths (0.5 deaths per 100,000 inhabitants)
2.1 million lost days off work
1.2 million doctor consultations
300,000 prescriptions for antibiotics.
Most foodborne disease outbreaks in Australia have been linked to raw or minimally cooked eggs or poultry.[63] The Australian Food Safety Information Council estimates that one third of cases of food poisoning occur in the home[64]
Comparison between countries[edit]
Country
Annual deaths per 100,000 inhabitants
Annual hospitalization per 100,000 inhabitants
USA 1.0 43
France 0.75 182
Australia 0.5 82
Outbreaks[edit]
Main article: Deadliest foodborne illness incidents
The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. The origin of most sporadic cases is undetermined. In the United States, where people eat outside the home frequently, 58% of cases originate from commercial food facilities (2004 FoodNet data). An outbreak is defined as occurring when two or more people experience similar illness after consuming food from a common source.
Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.
Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that 1–2% of outbreaks are detected.
Society and culture[edit]
United Kingdom[edit]
In postwar Aberdeen (1964) a large-scale (>400 cases) outbreak of typhoid occurred, caused by contaminated corned beef which had been imported from Argentina.[65] The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery led to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.
Serious outbreaks of foodborne illness since the 1970s prompted key changes in UK food safety law. These included the death of 19 patients in the Stanley Royd Hospital outbreak[66] and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the 1980s. The death of 21 people in the 1996 Wishaw outbreak of E. coli O157[67][68] was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830, "would be powerful, open and dedicated to the interests of consumers".[69]
In May 2015, for the second year running, England’s Food Standards Agency devoted its annual Food Safety Week to – “The Chicken Challenge”. The focus was on the handling of raw chicken in the home and in catering facilities in a drive to reduce the worryingly high levels of food poisoning from the campylobacter bacterium. Anne Hardy argues that widespread public education of food hygiene can be useful, particularly through media (T.V cookery programmes) and advertisement. She points to the examples set by Scandinavian societies.[70]
United States[edit]
In 2001, the Center for Science in the Public Interest petitioned the United States Department of Agriculture to require meat packers to remove spinal cords before processing cattle carcasses for human consumption, a measure designed to lessen the risk of infection by variant Creutzfeldt–Jakob disease. The petition was supported by the American Public Health Association, the Consumer Federation of America, the Government Accountability Project, the National Consumers League, and Safe Tables Our Priority.[71] This was opposed by the National Cattlemen's Beef Association, the National Renderers Association, the National Meat Association, the Pork Producers Council, sheep raisers, milk producers, the Turkey Federation, and eight other organizations from the animal-derived food industry.[72]
None of the US Department of Health and Human Services targets[73] regarding incidence of foodborne infections were reached in 2007.[74]
Organizations[edit]
The World Health Organization Department of Food Safety and Zoonoses (FOS) provides scientific advice for organizations and the public on issues concerning the safety of food. Its mission is to lower the burden of foodborne disease, thereby strengthening the health security and sustainable development of Member States. Foodborne and waterborne diarrhoeal diseases kill an estimated 2.2 million people annually, most of whom are children. WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain—from production to consumption—using new methods of risk analysis. These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development.
International Food Safety Authorities Network (INFOSAN)[edit]
The International Food Safety Authorities Network (INFOSAN) is a joint program of the WHO and FAO. INFOSAN has been connecting national authorities from around the globe since 2004, with the goal of preventing the international spread of contaminated food and foodborne disease and strengthening food safety systems globally. This is done by:
Promoting the rapid exchange of information during food safety events;
Sharing information on important food safety issues of global interest;
Promoting partnership and collaboration between countries; and
Helping countries strengthen their capacity to manage food safety risks.
Membership to INFOSAN is voluntary, but is restricted to representatives from national and regional government authorities and requires an official letter of designation. INFOSAN seeks to reflect the multidisciplinary nature of food safety and promote intersectoral collaboration by requesting the designation of Focal Points in each of the respective national authorities with a stake in food safety, and a single Emergency Contact Point in the national authority with the responsibility for coordinating national food safety emergencies; countries choosing to be members of INFOSAN are committed to sharing information between their respective food safety authorities and other INFOSAN members. The operational definition of a food safety authority includes those authorities involved in: food policy; risk assessment; food control and management; food inspection services; foodborne disease surveillance and response; laboratory services for monitoring and surveillance of foods and foodborne diseases; and food safety information, education and communication across the farm-to-table continuum.
Regulatory steps[edit]
Food may be contaminated during all stages of food production and retailing. In order to prevent viral contamination, regulatory authorities in Europe have enacted several measures:
European Commission Regulation (EC) No 2073/2005 of November 15, 2005
European Committee for Standardization (CEN): Standard method for the detection of norovirus and hepatitis A virus in food products (shellfish, fruits and vegetables, surfaces and bottled water)
CODEX Committee on Food Hygiene (CCFH): Guideline for the application of general principles of food hygiene for the control of viruses in food[75]
See also[edit]
1984 Rajneeshee bioterror attack
2006 North American E. coli outbreak
American Public Health Association v. Butz
Food allergy
Food hygiene
Food microbiology
Food quality
Food safety
Food spoilage
Food testing strips
Gastroenteritis
List of foodborne illness outbreaks by country
Mycotoxicology
Refrigerate after opening
STOP Foodborne Illness
United States Disease Control and Prevention
Zoonotic pathogens
References[edit]
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Jump up ^ Joffe AZ, Yagen B (1977). "Comparative study of the yield of T-2 toxic produced by Fusarium poae, F. sporotrichioides and F. sporotrichioides var. tricinctum strains from different sources". Mycopathologia. 60 (2): 93–7. PMID 846559. doi:10.1007/bf00490378.
Jump up ^ Hay, R. J. (2007). "Fusarium infections of the skin". Current Opinion in Infectious Diseases. 20 (2): 115. doi:10.1097/QCO.0b013e328014392d.
Jump up ^ "Guidance for Industry and FDA – Letter to State Agricultural Directors, State Feed Control Officials, and Food, Feed, and Grain Trade Organizations". Food and Drug Administration. Archived from the original on June 9, 2007. Retrieved August 13, 2007.
Jump up ^ Hohn, Thomas M. "Trichothecene-resistant transgenic plants". U.S. Patent 6,646,184. Priority date March 31, 1999.
Jump up ^ Dubois E, Hennechart C, Deboosère N, et al. (April 2006). "Intra-laboratory validation of a concentration method adapted for the enumeration of infectious F-specific RNA coliphage, enterovirus, and hepatitis A virus from inoculated leaves of salad vegetables". Int. J. Food Microbiol. 108 (2): 164–71. PMID 16387377. doi:10.1016/j.ijfoodmicro.2005.11.007.
Jump up ^ Schmidt, Heather Martin. "Improving the microbilological quality and safety of fresh-cut tomatoes by low dose dlectron beam irradiation – Master thesis" (PDF). Retrieved August 11, 2007.
Jump up ^ Oxford English Dictionary (First ed.). London: Oxford University Press. 1933. p. 1557.
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^ Jump up to: a b c Greig, Judy D. "Infective Doses and Pathogen Carriage". Public Health Agency of Canada.
Jump up ^ Owens, Michael D (January 2014) Salmonella Infection in Emergency Medicine. emedicine.com
Jump up ^ FAO/WHO (2006). World Health Organization, ed. "Enterobacter sakazakii and Salmonella in powdered infant formula" (Meeting report). Microbiological risk assessment series 10.
Jump up ^ Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM (2011). "Foodborne illness acquired in the United States—unspecified agents". Emerging Infectious Diseases. 17 (1): 16–22. PMC 3204615  . PMID 21192849. doi:10.3201/eid1701.P21101.
^ Jump up to: a b c Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, et al. (2011). "Foodborne illness acquired in the United States—major pathogens". Emerging Infectious Diseases. 17 (1): 7–15. PMC 3375761  . PMID 21192848. doi:10.3201/eid1701.P11101.
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^ Jump up to: a b Stephanie Strom (January 4, 2013). "F.D.A. Offers Sweeping Rules to Fight Food Contamination". New York Times. Retrieved January 5, 2013. One in six Americans becomes ill from eating contaminated food each year, the government estimates; of those, roughly 130,000 are hospitalized and 3,000 die.
Jump up ^ "Report of the French sanitary agencies" (PDF) (in French). INVS/Afssa.
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Jump up ^ Kirk, Martyn; et al. "Foodborne illness in Australia: Annual incidence circa 2010 pp7-9". Australia Department of Health. Australian National University. Retrieved 13 September 2015.
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Further reading[edit]
Periodicals[edit]
International Journal of Food Microbiology, ISSN 0168-1605, Elsevier
Foodborne Pathogens and Disease, ISSN 1535-3141, Mary Ann Liebert, Inc.
Mycopathologia, ISSN 1573-0832 (electronic), ISSN 0301-486X (paper), Springer
Books[edit]
Hocking, Ailsa D.; Pitt, John I.; Samson, Robert A.; Thrane, Ulf (2005). Advances in Food Mycology. Springer. ISBN 978-0-387-28385-2. ISBN 978-0-387-28391-3 (electronic).
Hobbs, Betty C. (1993). Food Poisoning and Food Hygiene. Edward Arnold. ISBN 978-0-340-53740-4.
Riemann, Hans P.; Cliver, Dean O. (2006). FoodBorne Infections and Intoxications. Academic Press. ISBN 978-0-12-588365-8.
Smith, James L. (2005). Fratamico, Pina M.; Bhunia, Arun K.; Smith, James L., eds. Foodborne Pathogens: Microbiology And Molecular Biology. Horizon Scientific Press. ISBN 978-1-904455-00-4.
External links[edit]
Foodborne diseases, emerging, WHO, Fact sheet N°124, revised January 2002
Foodborne illness information pages, NSW Food Authority
Food safety and foodborne illness, WHO, Fact sheet N°237, revised January 2002
UK Health protection Agency
US PulseNet
Food poisoning from NHS Direct Online
Food Safety Network hosted at the University of Guelph, Canada.
Food Standard Agency website
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GND: 4274039-3
NDL: 00572209
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Food Network Star (season 10)
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Food Network Star (season 10)
Country of origin
United States
Release
Original network
Food Network
Original release
June 1 (2014-06-01) – August 10, 2014 (2014-08-10)
Additional information
No. of contestants
12
Winner
Lenny McNab
Season chronology
← Previous
Season 9
Next →
Season 11
The tenth season of the American reality television series Food Network Star premiered June 1, 2014 on Food Network.[1]
Season 10 continued the season 8 concept of having Bobby Flay, Giada De Laurentiis and Alton Brown mentor the contestants, as well as returning the Star Salvation web series from season 9. Star Salvation was hosted by season 9 winner Damaris Phillips and Iron Chef Geoffrey Zakarian. In addition to eliminated contestants from this season, Chad Rosenthal (from season 9) and Martie Duncan (from season 8) competed in Star Salvation.
Contents
[hide]
1 Contestants
1.1 Winner
1.2 Runners-up
1.3 Eliminated
2 Contestant progress
3 Star Salvation
3.1 Episode 1
3.2 Episode 2
3.3 Episode 3
3.4 Episode 4
3.5 Episode 5
3.6 Episode 6
4 Episodes
4.1 Episode 1
4.2 Episode 2
4.3 Episode 3
4.4 Episode 4
4.5 Episode 5
4.6 Episode 6
4.7 Episode 7
4.8 Episode 8
4.9 Episode 9
4.10 Episode 10
4.11 Episode 11
5 References
6 External links
Contestants[edit]
Winner[edit]
Lenny McNab - De Beque, Colorado
Runners-up[edit]
Luca Della Casa - San Antonio, Texas
Nicole Gaffney - Atlantic City, New Jersey
Eliminated[edit]
(In order of elimination)
Donna Sonkin Shaw - New York City, New York
Luca Della Casa - San Antonio, Texas (Returned to the competition after winning "Star Salvation")
Kenny Lao - New York, New York
Aryen Moore-Alston - Memphis, Tennessee
Christopher Lynch - New Orleans, Louisiana
Reuben Ruiz - Miami, Florida
Chris Kyler- Stafford, Virginia
Emma Frisch - Ithaca, New York
Loreal Gavin - Indianapolis, Indiana
Sarah Penrod - League City, Texas
Contestant progress[edit]
Contestant
1
2
3
4
5
6
7
8
9
10
11
Lenny
HIGH HIGH LOW LOW HIGH IN HIGH LOW HIGH IN WINNER
Luca
IN OUT IN WIN HIGH IN RUNNER-UP
Nicole
HIGH IN IN WIN IN LOW IN WIN LOW1 IN RUNNER-UP2
Sarah
LOW IN IN IN IN IN LOW WIN LOW OUT
Loreal
HIGH IN LOW IN HIGH HIGH IN LOW OUT
Emma
LOW IN WIN WIN IN LOW LOW OUT
Chris
IN LOW LOW IN IN HIGH OUT
Reuben
IN IN IN WIN LOW OUT
Christopher
IN IN WIN LOW OUT
Aryen
IN IN IN OUT
Kenny
IN LOW OUT
Donna
OUT
^Note 1 : Nicole won the mini-challenge but was in the bottom three for the main challenge.
^Note 2 : Nicole was eliminated from the final three midway through the finale.
(WINNER) The contestant won the competition and became the next "Food Network Star".
(RUNNER-UP) The contestant made it to the finale, but did not win.
(WIN) The contestant won the challenge for that week.
(RETURNED) The contestant won Star Salvation and returned to the main competition.
(HIGH) The contestant was one of the Selection Committee's favorites for that week.
(IN) The contestant was not one of the Selection Committee's favorites nor their least favorites. They were not up for elimination.
(LOW) The contestant was one of the Selection Committee's three or four least favorites for that week, but was not eliminated.
(LOW) The contestant was one of the Selection Committee's two least favorites for that week, but was not eliminated.
(OUT) The contestant was the Selection Committee's least favorite for that week, and was eliminated.
Star Salvation[edit]
Following the success of Season 9, Star Salvation returned for a second season. Hosted this time by Geoffrey Zakarian and season 9 champion Damaris Phillips, each episode will feature the most recently eliminated contestant competing against the remaining previously eliminated contestants for a second chance at winning. In addition, this season included Season 8 Fan Favorite Martie Duncan and Season 9 Fan Favorite Chad Rosenthal competing alongside the eliminated chefs.
Contestant
1
2
3
4
5
6
Luca
IN IN IN IN WIN
Reuben
OUT
Chad
IN IN IN IN IN OUT
Christopher
OUT
Aryen
OUT
Kenny
OUT
Martie
IN OUT
Donna
OUT
(WIN) The chef won Star Salvation and returned to the main competition.
(IN) The chef continued in the competition.
(OUT) The chef lost in that week's Star Salvation and was eliminated from the competition.
Episode 1[edit]
Advanced: Chad and Martie
Eliminated: Donna
Episode 2[edit]
Advanced: Chad and Luca
Eliminated: Martie
Episode 3[edit]
Advanced: Chad and Luca
Eliminated: Kenny
Episode 4[edit]
Advanced: Chad and Luca
Eliminated: Aryen
Episode 5[edit]
Advanced: Chad and Luca
Eliminated: Christopher
Episode 6[edit]
Advanced: Luca
Eliminated, Round 2: Reuben
Eliminated, Round 1: Chad
Episodes[edit]
Episode 1[edit]
High: Lenny, Loreal and Nicole
Low: Emma, Sarah and Donna
Out: Donna
Episode 2[edit]
High: Lenny
Low: Kenny, Chris and Luca
Out: Luca
Episode 3[edit]
Winner of Heat 1: Christopher
Winner of Heat 2: Emma
Low: Lenny, Chris, Loreal and Kenny
Out: Kenny
Episode 4[edit]
Winners: Emma, Nicole and Reuben
Low: Lenny, Christopher and Aryen
Out: Aryen
Episode 5[edit]
High: Lenny and Loreal
Low: Reuben and Christopher
Out: Christopher
Episode 6[edit]
High: Loreal and Chris
Low: Emma, Nicole and Reuben
Out: Reuben
Episode 7[edit]
The remaining contestants were sent to Las Vegas, Nevada.
Returned: Luca
High: Lenny
Low: Emma, Sarah and Chris
Out: Chris
Episode 8[edit]
Winners: Sarah, Luca and Nicole
Low: Lenny, Loreal and Emma
Out: Emma
Episode 9[edit]
The remaining contestants were sent to New York, New York
High: Luca and Lenny
Low: Nicole, Sarah and Loreal
Out: Loreal
Episode 10[edit]
Advanced: Luca, Nicole, and Lenny
Out: Sarah
Episode 11[edit]
Runners-up: Nicole Gaffney and Luca Della Casa
The Next Food Network Star: Lenny McNab
Show on Food Network: Cowboy Up
References[edit]
Jump up ^ ""Food Network Star" Returns for Tenth Season with New Cast of Contenders and More Intense Culinary Challenges". TheFutonCritic.com. 24 April 2014. Retrieved 10 May 2014.
External links[edit]
Official website
Food Network Star on IMDb
Food Network Star at TV.com
[show]
v
t
e
Food Network Star season 10
Finalists
Lenny McNab
Luca Della Casa
Nicole Gaffney
Other contestants
Sarah Penrod
Loreal Gavin
Emma Frisch
Chris Kyler
Reuben Ruiz
Christopher Lynch
Aryen Moore-Alston
Kenny Lao
Donna Sonkin Shaw
[show]
v
t
e
Food Network Star
Seasons
1
2
3
4
5
6
7
8
9
10
11
12
13
Winners (series)
Dan Smith & Steve McDonagh
Party Line with the Hearty Boys
Guy Fieri
Guy's Big Bite
Diners, Drive-Ins, and Dives
Guy Off the Hook
Minute to Win It
Rachael vs. Guy: Celebrity Cook-Off
Guy's Grocery Games
Amy Finley
The Gourmet Next Door
Aaron McCargo, Jr.
Big Daddy's House
Melissa d'Arabian
Ten Dollar Dinners
Aarti Sequeira
Aarti Party
Jeff Mauro
$24 in 24
The Kitchen
Kitchen Sink
Sandwich King
Justin Warner
Rebel Eats
Damaris Phillips
Kids BBQ Championship
Southern at Heart
Lenny McNab
Eddie Jackson
BBQ Blitz
Clash of the Grandmas
Kids BBQ Championship
Tregaye Fraser
Kitchen Sink
Jason Smith
Best Baker in America
Other contestants (series)
Damiano Carrara
Halloween Baking Championship
Nikki Dinki
Junk Food Flip
Adam Gertler
Will Work for Food
Kid in a Candy Store
Kelsey Nixon
Kelsey's Essentials
Kelsey's Homemade
Jeffrey Saad
United Tastes of America
Selection committee
Current
Bobby Flay
Giada De Laurentiis
Former
Alton Brown
Gordon Elliott
Marc Summers
Spin-offs
Food Network Star Kids
Production
Food Network
CBS EYEtoo Productions
Retrieved from "https://en.wikipedia.org/w/index.php?title=Food_Network_Star_(season_10)&oldid=795433954"
Categories:
Food Network Star
2014 American television seasons
Hidden categories:
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