FOOD BORNE PATHOGEN

FOOD BORNE PATHOGEN

1. Keyterms

   • food borne illness
   • food borne pathogen

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