Foodborne illness caused by Bacteria

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Foodborne illness caused by Bacteria

  1. 1. Foodborne Illness Caused by Bacteria By: Myla A. Argente
  2. 2. Classification of Food Borne Illness Infection – caused by eating food that contains living disease-causing microorganisms. Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body.
  3. 3. Foodborne Illness Caused by Sporeforming Bacteria •Bacillus cereus •Clostridium perfringens •Clostridium botulinum
  4. 4. Bacillus cereus
  5. 5. Bacillus cereus Causative Agent Type of Illness Symptoms Common Onset Foods Preventio n Bacillus cereus Bacterial 1) Diarrheal 1) Diarrheal Properly heat, intoxication or Type: Type: cool and toxinabdominal meats, reheat foods mediated cramps (8 milk, infection to 16 hrs) vegetables 2) Vomiting 2) Vomiting Type: Type: rice, Vomiting, starchy diarrhea, foods, abdominal grains, cramps (30 cereals mins to 6 hrs)
  6. 6. Clostridium perfringens
  7. 7. Clostridium perfringens Causativ Type of e Agent Illness Sympto Common Preventi ms Onset Foods on Clostridium perfringens Intense Spices, abdominal gravy, pains and improperly severe cooled diarrhea (8 foods to 22 hours) (especially meats and gravy dishes) Toxinmediated infection Properly cook, cool and reheat foods
  8. 8. Clostridium botulinum
  9. 9. Clostridium botulinum Causative Agent Type of Illness Symptoms Common Onset Foods Clostridium Intoxication Dizziness, botulinum double vision, difficulty in breathing and swallowing, headache (12 to 36 hours) Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass Preventio n Properly heat process anaerobicall y packed foods
  10. 10. Foodborne Illness Caused by NonSporeforming Bacteria
  11. 11. •Campylobacter jejuni •Escherichia coli •Listeria monocytogenes •Salmonella spp •Shigella spp •Staphylococcus aureus •Vibrio spp
  12. 12. Campylobacter jejuni
  13. 13. Campylobacter jejuni Causativ Type of e Agent Illness Sympto Common Preventi ms Onset Foods on Campylob Infection acter jejuni Watery, bloody diarrhea (2 to 5 days) Raw chicken, raw milk, raw meat Properly handled and cook foods; avoid cross contamina tion
  14. 14. Escherichia coli
  15. 15. Escherichia coli Causative Agent Type of Illness Shiga toxin- Infection or producing E. toxincoli mediated infection Symptoms Onset Common Foods Prevention Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs) Undercooke d hamburger, raw milk, unpasteurize d apple cider, lettuce Practice good food sanitation, handwashing; properly handled and cook foods
  16. 16. Listeria monocytogenes
  17. 17. Listeria monocytogenes Causative Agent Type of Illness Listeria Infection monocytogene s Symptoms Onset Common Foods Prevention 1) Healthy adult: flulike symptoms 2) At-risk population : meningitis, birth defects 3) Still birth (1 day to 3 weeks) Raw milk, dairy items, raw meats, refrigertaed ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables and sea foods Properly store and cook foods; avoid cross contamination ;rotate processed refrigerated foods using FIFO to ensure timely use
  18. 18. Salmonella spp
  19. 19. Salmonella spp. Causativ Type of e Agent Illness Sympto Common Preventi ms Onset Foods on Salmonell Infection a spp. Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours) Raw meats, raw poultry, eggs, milk, dairy products Properly cook foods; avoid cross contamina tion
  20. 20. Shigella spp
  21. 21. Shigella spp. Causative Agent Type of Illness Shigella spp. Infection Symptoms Common Onset Foods Preventio n Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days) Wash hands and pra tice good personal hygiene; properly cook foods Foods that are prepared with human contact: non-potable water; ready to eat foods
  22. 22. Staphylococcus aureus
  23. 23. Staphylococcus aureus Causative Agent Type of Illness Symptoms Common Onset Foods Staphylococ Intoxication Nausea, cus aureus vomiting, abdominal cramps, head aches (2 to 6 hrs) Foods that are prepared with human contact, cooked or processed foods Preventio n Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.
  24. 24. Vibrio spp
  25. 25. Vibrio spp. Causative Agent Type of Illness Symptoms Common Onset Foods Preventio n Vibrio spp. Infection Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteri tis (2 to 48 hrs) Practice good sanitation; properly cook foods; avoid serving raw sea foods Raw or improperly cooked fish and shellfish

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