7216987
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Mind Map by alia shahira, updated more than 1 year ago
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Created by alia shahira
over 7 years ago
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Copied by alia shahira
over 7 years ago
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*FOOD BORNE PATHOGEN*
- 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.
- food borne illness : any condition
resulting from the ingestion of
spoiled or contaminated
food/beverage.
- 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
- 6. omiting, fever,
diarrhoea, abdominal
pain, fatigue
- 5. Once attached and multiplied,
will produce toxin or cross th e
epithelial wall
- 4. Compete with
intestinal
microbiota
- 3. Defend itself against
gut-associated lymphoid
tissue
- 2. Penetrate intestinal
mucosal layer, attach
to intestinal wall and
multiply
- 1. Food enter the mouth
( bacteria survive acidic
condition in the
stomach )
- Symptoms of foodborne
illness
- Vomiting
- Fever
- Diarrhoea
- Abdominal pain
- Fatigue
- Vomiting
- 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
- 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
- 1.Temperature of storage 2. Relative humidity of environment
3. Presence and concentration of gases in the environment
- Intrinsic factors
- 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
- Use safe water and safe raw
materials
- 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.
- Example for gram positive bacteria:
1. Bacillus cereus, 2.clostridium
botulinum, 3.clostridium
perfringens, 4.listeria
monocytogenes, 5.staphylococcus.
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