Food Borne Microbial
Pathogens
Microbiological Spoilage of Food
and Beverages
1. Botulism- Cl. botulinum
Sources: Found in improperly Symptoms usually start 4-36
canned foods; Also in deli hours after eating and include
meats, ham, sausage, and double vision, difficulty
some seafood swallowing, progressive
paralysis of respiratory
system.
Prevention:
Insure that all foods are properly canned and time temperature
guidelines are followed. Do not buy dented or damaged cans.
This contaminate requires medical help immediately – Botulism
can be fatal.
2. Campylobacteriosis
Sources: Raw poultry, meat, Symptoms usually start 2-5
and unpasteurized milk. days after eating. Symptoms
This bacteria is found on include diarrhea, abdominal
poultry, cattle and sheep and cramping, fever, and
can contaminate the meat sometimes bloody stools.
and milk of these animals Can last up to 10 days.
Prevention:
Cook meats to appropriate internal temperatures:
Ground Meats (Beef, Pork, Lamb) - 155° F
Whole cuts of Beef, Pork, Lamb, & Veal - 145° F
All Poultry (whole or ground) - 165 F
Reheating leftovers - 165° F
3. Listeriosis- L. monocytogenes
Sources: Found in soft Symptoms are reported 48-
cheese, unpasteurized milk, 72 hours after eating
and shell fish. contaminated foods and
Resistant to heat – they include fever, headache,
survive and grow at low nausea and vomiting.
temperatures. Can cause fetal and infant
death.
Prevention
Wash your hands after using the restroom.
Do not drink unpasteurized milk.
Wash vegetables or fruits thoroughly.
Wash your hands after handling raw meat, seafood, or poultry.
Make sure all meat, poultry and fish products are well cooked.
Re-heat leftover foods thoroughly.
4. Salmonelliosis - Salmonella
Sources: Raw meats, poultry, Symptoms start 8-12 hours
milk and other dairy products. after eating and include
Raw eggs abdominal pain, diarrhea, and
sometimes nausea and
vomiting; usually lasting 12-
24 hours in mild cases.
Prevention
Cook poultry products to internal temperature of 165° F
Don’t eat raw eggs
Don’t drink unpasteurized milk
Salmonella
Over 2,300 subtypes, serovars enterititis,
agbeni, and typhimurium.
live in the gut of i humans and animals.
Some animal and human strains can
make humans sick.
Major cause of infections in the U.S. 1M
every year, with 19,000 hospitalizations
and 380 deaths.
Others Beef
Veges
Eggs
Pork
Poultry
S. enterica infection from contaminated water/food.
Prevention
Regular handwashing,
Ensuring all food is well cooked and
carefully stored,
Do not keeping pet reptiles in the home.
5. Staphyolcoccus Aureus
Sources: Occurs when Symptom usually occur 30
contaminated foods are left at minutes to 8 hours after
room temperature too long. eating including diarrhea,
Meats, poultry, eggs, vomiting, nausea, abdominal
macaroni salads, cream filled pain, and cramps usually
pastries. lasting 24 to 48 hours.
Prevention:
Prepare foods safely. Wash your hands before and after handling food. Also wash them after
using the bathroom or changing diapers.
Wash fruits and vegetables well before eating or cooking.
Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat
foods within 2 hours. Make sure your refrigerator is set at 40° F (4° C) or colder.
When in doubt, throw it out.
able to survive extreme heat, cold, and other harsh environments. As it
stands, only 10% of staph infections can be cured with penicillin or drugs.
6. Escherichia coli infection
Sources: raw/undercooked Symptoms include nausea,
beef, especially hamburger vomiting, severe bleeding
and unpasteurized milk. diarrhea and abdominal
cramps; usually lasting 5-10
days.
Can cause death in children
and the elderly.
Prevention
Thoroughly cook ground beef
Avoid unpasteurized milk
Wash hands carefully
Wash fruits and vegetables thoroughly, especially those that
will not be cooked.
E. coli “Super Bug”-Sepsis
Hemolytic Uremic Syndrome
Severe
Complications of E.
coli that’s leads to
kidney failure
7. Hepatitis A- Virus
Sources: Oral fecal contact – Symptoms begin with
when hands are not washed appetite loss, nausea,
thoroughly after using the vomiting and fever. After 3-
restroom, Shell fish in sewer 10 days patients can develop
polluted waters. jaundice and can lead to liver
damage.
Prevention:
Practice good hygiene
Thoroughly wash your hands often to help protect yourself from infection.
Wash after using the toilet, before preparing food or eating, and after
changing a child's diaper. Also, don't share towels, eating utensils or
toothbrushes.
The hepatitis A vaccine can prevent infection with the virus.
What is Cross Contamination?
Cross contamination is the physical movement or transfer
of harmful bacteria from one person, object or place to
another. It is a key factor in food poisoning, and it has four
common sources:
food,
people,
equipment and
work surfaces.
What is the best way to thaw frozen
foods?
Depending on time – use one of the following
methods:
Refrigerator – 1-3 days depending on the size of
the product defrosting being thawed.
Microwave
Cold water, changing the water every 30 minutes.
**If you use the microwave or cold water, use the
meat immediately.**
Where should foods be stored in the
refrigerator?
The Danger Zone -
40° F to 140° F
Thank you!
