*FOOD BORNE PATHOGEN*

*FOOD BORNE PATHOGEN*

1. Keyterms

   • food borne illness : any condition resulting from the ingestion of spoiled or contaminated food/beverage.
   • food borne pathogen : organism residing in/on food/beverage that can produce/cause foodborne illness which include bacterium, fungus, virus, prion and other parasites.

2. Host invasion process

   • 1. Food enter the mouth ( bacteria survive acidic condition in the stomach )
     • 2. Penetrate intestinal mucosal layer, attach to intestinal wall and multiply
       • 3. Defend itself against gut-associated lymphoid tissue
         • 4. Compete with intestinal microbiota
           • 5. Once attached and multiplied, will produce toxin or cross th e epithelial wall
             • 6. omiting, fever, diarrhoea, abdominal pain, fatigue

3. Symptoms of foodborne illness

   • Vomiting
   • Fever
   • Diarrhoea
   • Abdominal pain
   • Fatigue

4. Factors in controlling foodborne pathogens

   • Intrinsic factors
     • 1. pH 2. Moisture content (aw) 3. Oxidation-reduction potential (Eh) 4. Nutrient content 5. Antimicrobial constituents 6.Biological structures
   • Extrinsic factors
     • 1.Temperature of storage 2. Relative humidity of environment 3. Presence and concentration of gases in the environment

5. Five key principles to safer foods

   • Use safe water and safe raw materials
   • Store food at appropriate temperature
   • Prevent pathogens spreading from people, pets, pests
   • Separate raw and cooked foods
   • Cook food at appropriate duration and temperature

6. Describe bacteria pathogens: Bacteria that causes illness such as, food poisoning.

   • Example for gram positive bacteria: 1. Bacillus cereus, 2.clostridium botulinum, 3.clostridium perfringens, 4.listeria monocytogenes, 5.staphylococcus.
   • gram negative bacteria. 1.Campylobacter jejuni 2. pathogenic e.coli 3. salmonella spp, 4.vibrio spp 5.shigella spp.