foodborne illness caused by bacteria
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By:Myla A. Argente
Foodborne Illness Caused by Bacteria
Classification of Food Borne IllnessInfection – 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.
•Bacillus cereus•Clostridium perfringens•Clostridium botulinum
Foodborne Illness Caused by Spore-forming Bacteria
Bacillus cereus
Bacillus cereusCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Bacillus cereus
Bacterial intoxication or toxin-mediated infection
1) Diarrheal Type: abdominal cramps (8 to 16 hrs)
2) Vomiting Type: Vomiting, diarrhea, abdominal cramps (30 mins to 6 hrs)
1) Diarrheal Type: meats, milk, vegetables
2) Vomiting Type: rice, starchy foods, grains, cereals
Properly heat, cool and reheat foods
Clostridium perfringens
Clostridium perfringensCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium
perfringens
Toxin-mediate
d infection
Intense abdominal pains
and severe
diarrhea (8 to 22 hours)
Spices, gravy,
improperly
cooled foods
(especially meats
and gravy
dishes)
Properly cook,
cool and reheat foods
Clostridium botulinum
Clostridium botulinumCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium botulinum
Intoxication
Dizziness, double vision, difficulty in breathing and swallowing, headache (12 to 36 hours)
Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass
Properly heat process anaerobically packed foods
Foodborne Illness Caused by Non-Sporeforming Bacteria
•Campylobacter jejuni•Escherichia coli•Listeria monocytogenes•Salmonella spp•Shigella spp•Staphylococcus aureus•Vibrio spp
Campylobacter jejuni
Campylobacter jejuniCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Campylobacter jejuni
Infection
Watery, bloody diarrhea (2 to 5 days)
Raw chicken, raw milk, raw meat
Properly handled and cook foods; avoid cross contamination
Escherichia coli
Escherichia coliCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Shiga toxin-producing E. coli
Infection or toxin-mediated infection
Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs)
Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce
Practice good food sanitation, handwashing; properly handled and cook foods
Listeria monocytogenes
Listeria monocytogenesCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Listeria monocytogenes
Infection 1) Healthy adult: flu-like 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
Salmonella spp.Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Salmonella spp.
Infection
Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours)
Raw meats, raw poultry, eggs, milk, dairy products
Properly cook foods; avoid cross contamination
Shigella spp
Shigella spp.Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Shigella spp.
Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days)
Foods that are prepared with human contact: non-potable water; ready to eat foods
Wash hands and pra tice good personal hygiene; properly cook foods
Staphylococcus aureus
Staphylococcus aureusCausative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Staphylococcus aureus
Intoxication
Nausea, vomiting, abdominal cramps, head aches (2 to 6 hrs)
Foods that are prepared with human contact, cooked or processed foods
Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.
Vibrio spp
Vibrio spp.Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Vibrio spp.
Infection Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteritis (2 to 48 hrs)
Raw or improperly cooked fish and shellfish
Practice good sanitation; properly cook foods; avoid serving raw sea foods