Transcript Foodborne Illness Caused by Bacteria

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:
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