FOOD SPOILAGE MICROORGANISMS

Nota:

• EHEC O157:H7 - getting to the bottom of the burger bug. https://www.youtube.com/watch?v=EKLAZfCSf3g

1. contamination of meat during slaughter
2. normal inhabitant of intestines of mammals

1. horizontal gene transfer from Shigella
2. life-threatening hemolytic uremic syndrome

1. Foodborne infections
   1. ingestion of pathogen
   2. growth, tissue invasion, and/or release of toxins
   3. raw foods
   4. Listeriosis (Listeria monocytogenes)
2. Foodborne intoxications
   1. ingestion of toxins in foods in which microbes have grown
   2. produce symptoms shortly after the food is consumed
   3. examples : staphylococcal food poisoning, botulism, Clostridium perfringens food poisoning, and Bacillus cereus food poisoning

1. fomites
2. fecal-oral route key
3. breakdown in hygiene

1. Enterotoxin
2. diarrhea
3. Vomiting
4. superantigen

1. Salmonellosis
2. resistant to antibiotics
3. Undercook food products (eggs)

1. Yersiniosis
2. Bloody
3. Ability to multiply at T near to 0oC
4. Contaminated raw pork or beef ,drinking water, milk products, tofu

1. foodborne infection associated with seafood.
2. Vibrio cholerae O1 and O139 strain
3. Gastroenteritis and septicemia

1. botulism
2. Neurotoxins cause neuroparalytic disease

1. produce enterotoxin
2. diarrhea and abdominal pain
3. Refrigerated processed foods and canned food

1. Variety of foods, vegetables, dairy products, meat
2. Emetic toxin
3. Mild symptom

1. Raw or inadequately cooked
2. Unchlorinated water
3. processed foods of animal origin
4. Diarrhea, abdominal pain, fever

1. aflatoxins
2. fumonisins
3. algal toxins