basillus aerues

• Classification of Foodborne Illnesses

  • Infection
  • Intoxication
  • Toxin-mediated infection
  • Allergy
• Classification of Foodborne Illnesses

  • Infection
  • Intoxication
  • Toxin-mediated infection
  • Allergy
• Infection


  Ingestion of a harmful microorganism in food; caused by eating food that contains living disease-causing microorganism; occurs when a living microorganism is ingested as part of food; after ingestion, the microorganism attach themselves to gastrointestinal tract and begins to grow
• Infection


  Ingestion of a harmful microorganism in food; caused by eating food that contains living disease-causing microorganism; occurs when a living microorganism is ingested as part of food; after ingestion, the microorganism attach themselves to gastrointestinal tract and begins to grow
• Infection can lead to common symptoms of food-borne illness like diarrhea
• Infection can lead to common symptoms of food-borne illness like diarrhea
• Bacteria, viruses, and parasites are examples of microorganisms that can cause infections
• Bacteria, viruses, and parasites are examples of microorganisms that can cause infections
• Salmonellosis


  A common type of foodborne infection caused by salmonella bacteria that are frequently found in poultry and eggs

  
• Intoxication (food poisoning)


  Ingestion of a harmful toxin produced in food; caused by eating food that contains a harmful chemical or toxin produced by bacteria or other sources; caused when a living organisms multiplies in or on food and produces a chemical waste or toxin; may also occur when an individual consumes food that contain man-made chemicals such as cleaning agents or pesticides
• Intoxication


  Also known as food poisoning; ingestion of a harmful toxin produced in food; caused by eating food that contains a harmful chemical or toxin produced by bacteria or other sources; caused when a living organisms multiplies in or on food and produces a chemical waste or toxin; may also occur when an individual consumes food that contain man-made chemicals such as cleaning agents or pesticides
• Examples of intoxication


  • Clostridium botulinum
  • Staphylococcus aureus
• Toxin-mediated infection


  A disease that results from eating food containing live germs; these kinds of germs would colonize the stomach or intestine, making toxin as they live and grow; the toxin produced inside the body causes the food borne illness symptoms
• Examples of intoxication


  • Clostridium botulinum
  • Staphylococcus aureus
• Toxin-mediated infection


  A disease that results from eating food containing live germs; these kinds of germs would colonize the stomach or intestine, making toxin as they live and grow; the toxin produced inside the body causes the food borne illness symptoms
• Example of toxin-mediated infection

  • Clostridium perfringens
• Example of toxin-mediated infection

  • Clostridium perfringens
• Allergy


  An abnormal response to a food triggered by your body's immune system; in adults, the foods that most often trigger allergic reactions include fish, shellfish, peanuts, and tree nuts, such as walnuts; in children, problem foods can include eggs, milk, peanuts, tree nuts, soy, and wheat; the allergic reaction may be mild, but in rare cases it can cause a severe reaction called anaphylaxis
• Allergy


  An abnormal response to a food triggered by your body's immune system; in adults, the foods that most often trigger allergic reactions include fish, shellfish, peanuts, and tree nuts, such as walnuts; in children, problem foods can include eggs, milk, peanuts, tree nuts, soy, and wheat; the allergic reaction may be mild, but in rare cases it can cause a severe reaction called anaphylaxis
• The Common Food-borne Pathogens

  • E. coli (Escherichia coli)
  • Salmonella
  • Staphylococcus aureus
  • Bacillus cereus
  • Campylobacter jejuni
  • Clostridium perfringens

  
• Anaphylaxis is a serious allergic reaction that can begin very quickly, and symptoms may be life-threatening

  
• E. coli (Escherichia coli)


  A facultative anaerobic bacterium that can be found in the intestines of warm-blooded animals; symptoms include severe abdominal pain, nausea, vomiting, bloody diarrhea, and death; sources include feces in human and other animals, and contaminated soil, water and food plants; can be easily killed by heat but food could be contaminated after eating and improper refrigeration; food sources include cheese, raw and processed shellfish, raw ground beef, inadequately cooked round beef and fresh produce
• The Common Food-borne Pathogens

  • E. coli (Escherichia coli)
  • Salmonella
  • Staphylococcus aureus
  • Bacillus cereus
  • Campylobacter jejuni
  • Clostridium perfringens

  
• Salmonella


  A facultative anaerobic bacterium that frequently causes a food borne infection; it is present in numerous cases of gastrointestinal disorder; symptoms include abdominal pain, headache, nausea, vomiting, fever, and diarrhea; the onset time is 6 to 48 hours, the disease lasts for 2 – 3 days; it is excreted in the feces and can contaminate food and water due to poor personal hygiene and improper food handling; food sources include poultry, poultry products, beef, pork, eggs, and egg containing food; prevention includes proper cooking and avoidance of cross-contamination with raw food

  
• E. coli (Escherichia coli)


  A facultative anaerobic bacterium that can be found in the intestines of warm-blooded animals; symptoms include severe abdominal pain, nausea, vomiting, bloody diarrhea, and death; sources include feces in human and other animals, and contaminated soil, water and food plants; it is easily killed by heat but food could be contaminated after eating and improper refrigeration; food sources include cheese, raw and processed shellfish, raw ground beef, inadequately cooked round beef and fresh produce

  
• Staphylococcus aureus


  It is a common cause of food intoxication that produces severe nausea, acute abdominal pain, vomiting, and diarrhea; the onset time is 1-6 hours and it lasts up to 1 – 2 days; it is found in the human skin (especially the nose); food sources include high protein food such as meat, egg and milk; prevention includes regular hand washing, avoiding touching face during food preparation, and refrigerating food

  
• Salmonella


  A facultative anaerobic bacterium that frequently causes a food borne infection; it is present in numerous cases of gastrointestinal disorder; symptoms include abdominal pain, headache, nausea, vomiting, fever, and diarrhea; the onset time is 6 to 48 hours, the disease lasts for 2 – 3 days; it is excreted in the feces and can contaminate food and water due to poor personal hygiene and improper food handling; food sources include poultry, poultry products, beef, pork, eggs, and egg containing food; prevention includes proper cooking and avoidance of cross-contamination with raw food

  
• Bacillus cereus


  It is commonly known as an animal pathogen; symptoms include abdominal pain, slight to severe watery, bloody diarrhea (2-5 days); food sources include contaminated raw milk, contaminated water, undercooked chicken, beef, pork and raw clams; it is readily killed by heat and highly sensitive to chlorine-containing sanitizers
• Staphylococcus aureus


  It is common cause of food intoxication that produces severe nausea, acute abdominal pain, vomiting, and diarrhea; the onset time is 1-6 hours and it lasts up to 1 – 2 days; it is found in the human skin (especially the nose); food sources include high protein food such as meat, egg and milk; prevention includes regular hand washing, avoiding touching face during food preparation, and refrigerating food

  
• Campylobacter jejuni


  Campylobacter infections are among the most common bacterial infections in humans, producing both diarrheal and systemic illnesses; symptoms include diarrhea (often bloody), fever, and stomach cramps, as well as nausea and vomiting; the onset time is 2 to 5 days; food sources include raw or undercooked poultry, untreated water; prevention includes washing hands carefully, keeping food preparation areas clean, avoiding unpasteurized milk, and cooking food at appropriate temperatures
• Bacillus cereus


  It is commonly known as an animal pathogen; symptoms include abdominal pain, slight to severe watery, bloody diarrhea (2-5 days); food sources include contaminated raw milk, contaminated water, undercooked chicken, beef, pork and raw clams; it is readily killed by heat and highly sensitive to chlorine-containing sanitizers

  
• Clostridium perfringens


  It is an anaerobic and commonly reported cause of food borne illnesses, especially for food that have been temperature abused; symptoms include intense abdominal pain and severe diarrhea (8-22 hours/lasts for a day or less); food sources include meat and some spices probably contaminated with this organism, as well as perishable foods that are temperature abused; other sources include soil, water, dust, sewage, manure and the intestinal tract of humans and animals, and food service workers; prevention includes properly cooking, cooling and reheating foods
• Campylobacter jejuni


  Campylobacter infections are among the most common bacterial infections in humans, producing both diarrheal and systemic illnesses; symptoms include diarrhea (often bloody), fever, and stomach cramps, as well as nausea and vomiting; the onset time is 2 to 5 days; food sources include raw or undercooked poultry, untreated water; prevention includes washing hands carefully, keeping food preparation areas clean, avoiding unpasteurized milk, and cooking food at appropriate temperatures
• Fermentation

  The metabolic process by which organic molecules are converted into acids, gases, or alcohol in the absence of oxygen or any electron transport chain; fermentation happens in anaerobic conditions (without oxygen); fermentation begins with glycolysis which breaks down glucose into two pyruvate molecules and produces two ATP (net) and two NADH; fermentation allows glucose to be continuously broken down to make ATP due to the recycling of NADH to NAD+; lactic acid (lactate) fermentation occurs in some strains of bacteria and in skeletal muscle and produces lactic acid (lactate); alcoholic fermentation occurs in yeast and produces ethanol and carbon dioxide; fermentation only produces two ATP per glucose molecule through glycolysis, which is much less ATP than cellular respiration
• Clostridium perfringens


  It is an anaerobic and commonly reported cause of food borne illnesses, especially for food that have been temperature abused; symptoms include intense abdominal pain and severe diarrhea (8-22 hours/lasts for a day or less); food sources include meat and some spices probably contaminated with this organism, as well as perishable foods that are temperature abused; other sources include soil, water, dust, sewage, manure and the intestinal tract of humans and animals, as well as food service workers; prevention includes properly cooking, cooling and reheating foods
• Beneficial Microorganisms and Fermentation


  • Useful Microorganisms in Fermentation
• Beneficial Microorganisms and Fermentation


  • Useful Microorganisms in Fermentation
• Fermentation


  The metabolic process by which organic molecules are converted into acids, gases, or alcohol in the absence of oxygen or any electron transport chain; fermentation happens in anaerobic conditions (without oxygen); fermentation begins with glycolysis which breaks down glucose into two pyruvate molecules and produces two ATP (net) and two NADH; fermentation allows glucose to be continuously broken down to make ATP due to the recycling of NADH to NAD+; lactic acid (lactate) fermentation occurs in some strains of bacteria and in skeletal muscle and produces lactic acid (lactate); alcoholic fermentation occurs in yeast and produces ethanol and carbon dioxide; fermentation only produces two ATP per glucose molecule through glycolysis, which is much less ATP than cellular respiration
• Enterotoxins are heat-stable proteins that cause diarrhea within 1 to 6 hours after ingestion.
• Bacillus cereus can cause food poisoning through ingestion of contaminated foods such as rice dishes, meat dishes, vegetables, sauces, soups, and dairy products.