This document discusses the differences between food infection and food intoxication. Food infection occurs when live bacteria are ingested and grow in the intestinal tract, while food intoxication happens when toxins formed by bacteria growth in food are ingested. Several pathogenic bacteria that can cause food infections or intoxications are described in detail, including their characteristics, where they are found, how transmission occurs, symptoms, and prevention methods.

1. FOOD INFECTION VS FOOD
INTOXICATION
SUBMITTED BY- Priyanshi Pande
ENROLLMENT NO- A0999320005
COURSE- Msc(MB), 2 semester

2. INTRODUCTION
• Food infection - Ingestion of food containing live bacteria
which grow and establish themselves in the human intestinal
tract.
• Foodborne intoxication - Ingesting food containing toxins
formed by bacteria which resulted from the bacterial growth in
the food item.
• Foodborne bacteria are Salmonella spp., Campylobacter jejuni.

3. Campylobacter jejuni
• Campylobacter spp. are members of the
family Campylobacteriaceae and Campylobacter
jejuni is one of the most common causes of
diarrheal illness.
CHARACTERISTIC FEATURES
• Small (0.2–0.9 µm wide and 0.2–5.0 µm long).
• Spiral shape
• Gram-negative bacteria

4. Campylobacter jejuni – Foodborne Infection
Found
• Intestinal tracts of animals, birds, raw milk, untreated water,
and sewage sludge.
Transmission
• Vomiting-type outbreaks have usually been associated with
rice products and other starchy foods such as potatoes,
pasta, and cheese products. Sauces, puddings, soups,
casseroles, pastries, and salads have also been implicated in
outbreaks.
Symptoms
• Food poisoning is characterized by nausea and vomiting 0.5
to six hours after the ingestion of a contaminated food
product. In more severe cases, abdominal cramps and
diarrhea might occur with symptoms lasting up to 24 hours.

5. PREVENTION
• Cook thoroughly
• Keep food at safe
temperature.
• Use safe water.

6. This group of Enterobactericiae have pathogenic characteristics and are
one of the most common causes of enteric infections (food poisoning)
worldwide.
CHARACTERISTICFEATURES
• Rod-shaped
• Gram-negative bacteria
• Non-spore-forming, predominantly motile enterobacteria with cell
diameters between about 0.7 and 1.5 μm, lengths from 2 to 5 μm, and
peritrichous flagella
Salmonella spp.

7. Salmonella– Foodborne Infection
Found
• Intestinal tract and feces of animals;
Salmonella enteritidis in raw eggs.
Transmission
• Raw or undercooked eggs, poultry, and
meat; raw milk and dairy products;
seafood and food handlers.
Symptoms
• Stomach pain, diarrhea, nausea, chills,
fever, and headache usually appear eight
to 72 hours after eating; may last one to
two days.

8. PREVENTION
• Wash hands properly after using
washrooms
• Make sure you’re eating healthy and
properly processed foods
• Wash hands before eating
• Make sure that your meat and eggs are
cooked at 160 degrees Fahrenheit
• Don’t eat foods that are contaminated
• Drink pure water, good healthy juices
• Avoid hot drinks, gas drinks, etc.,

9. Clostridium botulinum
• Clostridium spp. are members of the
family Bacillaceae .
CHARACTERISTIC FEATURES
• Spore-forming bacteria.
• Vegetative cells appear as straight or
curved rods, varying from short
coccoid rods to long filamentous
forms with rounded ends.
• Cl. botulinum are motile by means of
peritrichous flagella and produce
botulinum neurotoxins.

10. Clostridium botulinum – Foodborne Intoxication
Found
• Widely distributed in nature; soil and water on
plants and intestinal tracts of animals and fish.
Grows only in little or no oxygen.
Transmission
• Bacteria produce a toxin that causes illness.
Improperly canned foods, garlic in oil, vacuum-
packed and tightly wrapped food.
Symptoms
• Toxins affect the nervous system. Symptoms usually
appear in 18 to 36 hours,but can sometimes appear
as few as four hours or as many as eight days after
eating. Double vision, droopy eyelids, trouble
speaking and swallowing, and difficulty breathing
may occur. Can be fatal in three to 10 days if not
treated.

11. PREVENTION
• Keep susceptible foods out of temperature danger zone(4.4-
60֯C).
• Botulinum toxin is destroyed by heating at 80֯C for 30 min.
Thus re-heating of foods can be a controlling factor.
• Don’t feed honey to children under one year of age.

12. Staphylococcus aureus
• Nonmotile.
• Gram-positive cocci that
appear singly or in pairs,
tetrads, short chains, or
characteristic “grapelike”
clusters.
• Grow, depending on the
strain, at temperatures ranging
from 7 to 47.8 °C .

13. Staphylococcus aureus – Foodborne Intoxication
Found
• On the skin, infected cuts, pimples, noses, and
throats.
Transmission
• From people to food through improper food
handling. Multiply rapidly at room temperature to
produce a toxin that causes illness.
Symptoms
• Severe nausea, abdominal cramps, vomiting, and
diarrhea can occur one to six hours after eating;
recovery within two to three days—longer if severe
dehydration occurs.

14. PREVENTION
• Avoid unpasteurized milk
• Wash hands and fingernails thoroughly
before cooking, eating, or serving food
• Maintain clean and sanitary surfaces for
food preparation
• Store hot foods at temperatures over
140˚F (60˚C) and cold foods under 40˚F
(4˚C)
• Do not prepare food for others if you have
wounds or sores on your hands or wrists

16. REFERENCES
• Foodborne pathogens Author - Thomas Bintsis(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6604998/)
• https://dchealth.dc.gov/service/food-borne-infections-and-intoxications
• Staphylococcus aureus - Written by Lydia Krause (https://www.healthline.com/health/staph-aureus-food-
poisoning#prevention)
• Fundamental Food Microbiology, Fifth Edition.pdf