TYPES OF CHARACTERISTICS FOOD ROUTE OF FOODBORNE ILLNESS PREVENTION
BACTERIA SOURCES CONTAMINATION
Staphylococcus -gram positive -Meat and -Inadequate 1)Staph infection -Avoid
aureus -facultative poultry refrigeration -have contact with individual temperature
anaerobe -Egg products -Prepared food comes with Staph danger zone
-asporogenous -Bakery that is served -cook until
coccis products after a long 2)Staph food poisoning reaching the
-looks like grape -Long period (Sushi) -infected when consumed food minimum
under microscope preparation -Poor personal with its toxin internal temp.
-could be found in and required hygiene -sudden start of nausea, vomiting -well cold or
nose or skin of slightly high -Inadequate and stomach cramps hot handling
normal healthy storage cooking and -diarrhea of food
individual temperature heating of food -30mins to 8 hrs after consumption
-some strains could food item -Reheating could -not last long
produce enterotoxin killed the
bacteria but not Diagnosis:
the toxin -Phage typing
produced -Epidemiology data (detect
suspected food)
Clostridium -gram positive -Home food -Improper Neurotoxin: suppresses the -Obey the
botulinum -Anaerobe processing handling and production of acetylcholine that home canning
-rod shaped and processed food essential in muscular nerve -> procedure
-neurotoxin preservation -No high heat paralysis of nervous fibers taught by the
-motile with -Not properly treating the toxin -Affected cranial nerve, therefore USDA
peritrichous flagella processed contaminated eyes are the first organ to be -The
-endospores food items food affected equipment
(inactive form in soil) -Home -blurred and double vision, dilated and utensils
-desirable in low canned food pupils, drooping eyelids used for
acid environment -Fermented -dysphagia, weakened breathing, canning
food paralysis, could cause death should be
,TYPES OF CHARACTERISTICS FOOD ROUTE OF FOODBORNE ILLNESS PREVENTION
BACTERIA SOURCES CONTAMINATION
-soil, lake, drainage -Food with low well-cleaned,
area and GI tract acid 1)Foodborne botulism washed and
-high resistant to -ingestion of contaminated food sterilized
environmental -long incubation period -Low acid
stressors -onset time: 12-36hrs food is treated
-cell lysis -> produces by using
toxin 2)Infant botulism pressure
-heat stable toxin -Constipation, weak cry and weak canners
but destroyed at sucking
80◦C for >30mins -Lead to sudden infant death
-killed at pH <6.0 syndrome
-Type A,B,E,F: human -Incubation period: 6-8hr to several
-Type C, D: Birds and days
mammals -Not fully developed GI tract that
-Type G:unknown could not avoid the germination,
therefore toxin is produced in the
intestines
3)Wound botulism
-long incubation period (4-12days)
-the bacteria contaminate and
germinate in the wound, producing
toxin, toxin is transported through
bloodstream
-people who inject drugs,
traumatic injury, dialysis
DIAGNOSIS:
, TYPES OF CHARACTERISTICS FOOD ROUTE OF FOODBORNE ILLNESS PREVENTION
BACTERIA SOURCES CONTAMINATION
-Nerve and muscle function tests
-Tensilon test (neuron muscle)
-Brain scan
-Spinal fluid examination
-Detect toxin in serum, stool or food
Bacillus cereus -Gram positive 1)Diarhea: 1)Diarrhea type -Correct
-facultative high protein -large MV protein (enterotoxin) storage temp
anaerobe content food, -longer incubation period (8-16hr) -Avoid temp
-large rod-shaped meat -duration of illness:12-24hr danger zone
-chain like products, -abdominal pain, watery diarrhea, -Avoid feedinf
-motile by soups, nausea infant formula
peritrichous flagella vegetables, that stay for a
-soil and growing puddings, 2)Vomiting type long period
pant sauces and -low MV weight but heat stable under room
-GI tract of insects dairy products peptide (emetic toxin) temp
and mammals -ingested pre-produces toxin in the -proper
-endospores -> 2)Vomiting: food personal
enterotoxins high starch -shorter incubation period: 0.5-6hr hygiene
content food, -duration of illness: 6-24hr -wash properly
fried and -nausea, vomiting and malaise
cooked rice,
pasta and DIAGNOSIS:
noodles -detect strain in suspected food,
stool or vomitus sample of patient
-identify the enterotoxigenicity by
performing serological test that
confirmed it as diarrheal toxin or
BACTERIA SOURCES CONTAMINATION
Staphylococcus -gram positive -Meat and -Inadequate 1)Staph infection -Avoid
aureus -facultative poultry refrigeration -have contact with individual temperature
anaerobe -Egg products -Prepared food comes with Staph danger zone
-asporogenous -Bakery that is served -cook until
coccis products after a long 2)Staph food poisoning reaching the
-looks like grape -Long period (Sushi) -infected when consumed food minimum
under microscope preparation -Poor personal with its toxin internal temp.
-could be found in and required hygiene -sudden start of nausea, vomiting -well cold or
nose or skin of slightly high -Inadequate and stomach cramps hot handling
normal healthy storage cooking and -diarrhea of food
individual temperature heating of food -30mins to 8 hrs after consumption
-some strains could food item -Reheating could -not last long
produce enterotoxin killed the
bacteria but not Diagnosis:
the toxin -Phage typing
produced -Epidemiology data (detect
suspected food)
Clostridium -gram positive -Home food -Improper Neurotoxin: suppresses the -Obey the
botulinum -Anaerobe processing handling and production of acetylcholine that home canning
-rod shaped and processed food essential in muscular nerve -> procedure
-neurotoxin preservation -No high heat paralysis of nervous fibers taught by the
-motile with -Not properly treating the toxin -Affected cranial nerve, therefore USDA
peritrichous flagella processed contaminated eyes are the first organ to be -The
-endospores food items food affected equipment
(inactive form in soil) -Home -blurred and double vision, dilated and utensils
-desirable in low canned food pupils, drooping eyelids used for
acid environment -Fermented -dysphagia, weakened breathing, canning
food paralysis, could cause death should be
,TYPES OF CHARACTERISTICS FOOD ROUTE OF FOODBORNE ILLNESS PREVENTION
BACTERIA SOURCES CONTAMINATION
-soil, lake, drainage -Food with low well-cleaned,
area and GI tract acid 1)Foodborne botulism washed and
-high resistant to -ingestion of contaminated food sterilized
environmental -long incubation period -Low acid
stressors -onset time: 12-36hrs food is treated
-cell lysis -> produces by using
toxin 2)Infant botulism pressure
-heat stable toxin -Constipation, weak cry and weak canners
but destroyed at sucking
80◦C for >30mins -Lead to sudden infant death
-killed at pH <6.0 syndrome
-Type A,B,E,F: human -Incubation period: 6-8hr to several
-Type C, D: Birds and days
mammals -Not fully developed GI tract that
-Type G:unknown could not avoid the germination,
therefore toxin is produced in the
intestines
3)Wound botulism
-long incubation period (4-12days)
-the bacteria contaminate and
germinate in the wound, producing
toxin, toxin is transported through
bloodstream
-people who inject drugs,
traumatic injury, dialysis
DIAGNOSIS:
, TYPES OF CHARACTERISTICS FOOD ROUTE OF FOODBORNE ILLNESS PREVENTION
BACTERIA SOURCES CONTAMINATION
-Nerve and muscle function tests
-Tensilon test (neuron muscle)
-Brain scan
-Spinal fluid examination
-Detect toxin in serum, stool or food
Bacillus cereus -Gram positive 1)Diarhea: 1)Diarrhea type -Correct
-facultative high protein -large MV protein (enterotoxin) storage temp
anaerobe content food, -longer incubation period (8-16hr) -Avoid temp
-large rod-shaped meat -duration of illness:12-24hr danger zone
-chain like products, -abdominal pain, watery diarrhea, -Avoid feedinf
-motile by soups, nausea infant formula
peritrichous flagella vegetables, that stay for a
-soil and growing puddings, 2)Vomiting type long period
pant sauces and -low MV weight but heat stable under room
-GI tract of insects dairy products peptide (emetic toxin) temp
and mammals -ingested pre-produces toxin in the -proper
-endospores -> 2)Vomiting: food personal
enterotoxins high starch -shorter incubation period: 0.5-6hr hygiene
content food, -duration of illness: 6-24hr -wash properly
fried and -nausea, vomiting and malaise
cooked rice,
pasta and DIAGNOSIS:
noodles -detect strain in suspected food,
stool or vomitus sample of patient
-identify the enterotoxigenicity by
performing serological test that
confirmed it as diarrheal toxin or
