food spoilage bacteria

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BACILLUS CEREUSCausative

AgentType 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

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CLOSTRIDIUM PERFRINGENS

Causative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Clostridium perfringens

Toxin-mediated 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

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CLOSTRIDIUM BOTULINUM

Causative 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

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CAMPYLOBACTER JEJUNI

Causative 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

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ESCHERICHIA COLI

Causative 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, hand washing; properly handled and cook foods

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LISTERIA MONOCYTOGENES

Causative

Agent

Type of

Illness

Symptoms Onset

Common Foods

Prevention

Listeria mono cytogenes

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, refrigerated 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

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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

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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 practice good personal hygiene; properly cook foods

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STAPHYLOCOCCUS AUREUS

Causative 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.

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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

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THANK YOU