Fareeza Nabiela
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FOOD SPOILAGE MICROORGANISMS

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Fareeza Nabiela
Created by Fareeza Nabiela about 10 years ago
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FOOD SPOILAGE MICROORGANISMS

FOOD SPOILAGE MICROORGANISMSFOODBORNE DISEASESenterohemorrhagic E. coli (O157:H7)shiga toxinFOODBORNE PATHOGENSStaphylococcus aureusSalmonellaYersinia enterocoliticaVibrioClostridium botulinumC. perfringensBacillus sp.Campylobacter jejuniYersiniosisBloodyAbility to multiply at T near to 0oCSalmonellosisContaminated raw pork or beef ,drinking water, milk products, tofuresistant to antibioticsUndercook food products (eggs)produce enterotoxindiarrhea and abdominal painRefrigerated processed foods and canned foodEnterotoxindiarrheaVomitingsuperantigenbotulismNeurotoxins cause neuroparalytic diseasefungus-derived toxinsaflatoxinsfumonisinsalgal toxinsVariety of foods, vegetables, dairy products, meatEmetic toxinMild symptomRaw or inadequately cookedUnchlorinated waterprocessed foods of animal originDiarrhea, abdominal pain, feverfoodborne infection associated with seafood.Vibrio cholerae O1 and O139 strainGastroenteritis and septicemiaPathogensPrimary typesFoodborne infectionsFoodborne intoxicationsTransmissionfomitesfecal-oral route keybreakdown in hygieneingestion of pathogengrowth, tissue invasion, and/or release of toxinsraw foodsListeriosis (Listeria monocytogenes)ingestion of toxins in foods in which microbes have grownproduce symptoms shortly after the food is consumedexamples : staphylococcal food poisoning, botulism, Clostridium perfringens food poisoning, and Bacilluscereus food poisoningcontamination of meat during slaughternormal inhabitant of intestines of mammalshorizontal gene transfer from Shigellalife-threatening hemolytic uremic syndromeDetection of Food-Borne Pathogensculture techniquesimmunological techniquesmolecular techniquesPulseNetPFGE, PCR and RFLPDouble click this nodeto edit the textClick and drag this buttonto create a new node