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Transcript
Foodborne Illness Caused by Bacteria By: Myla A. Argente 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. Foodborne Illness Caused by Sporeforming Bacteria •Bacillus cereus •Clostridium perfringens •Clostridium botulinum 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) Clostridium perfringens Causativ Type of e Agent Illness Sympto Commo ms Onset n Foods Preventi on Clostridium perfringens Intense Spices, abdominal gravy, pains and improperly severe cooled diarrhea (8 foods to 22 hours) (especially meats and gravy dishes) Properly cook, cool and reheat foods Toxinmediated infection 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 Foodborne Illness Caused by NonSporeforming Bacteria •Campylobacter jejuni •Escherichia coli •Listeria monocytogenes •Salmonella spp •Shigella spp •Staphylococcus aureus •Vibrio spp Campylobacter jejuni Causativ Type of e Agent Illness Campylob Infection acter jejuni Sympto ms Onset Watery, bloody diarrhea (2 to 5 days) Commo n Foods Raw chicken, raw milk, raw meat Preventi on Properly handled and cook foods; avoid cross contamina tion 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 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 Salmonella spp. Causativ Type of e Agent Illness Salmonell Infection a spp. Sympto ms Onset Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours) Commo n Foods Raw meats, raw poultry, eggs, milk, dairy products Preventi on Properly cook foods; avoid cross contamina tion 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 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. 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 References: www.slideshare.net
