Food Microbiology Bacterial Agents of foodborne diseases
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1 Paper No. : 03 Module : 29 Development Team Principal Investigator Prof. (Mrs.) Vijaya Khader, Ph.D Former Dean, Acharya N G Ranga Agricultural University Paper Coordinator Professor A. K. Puniya National Dairy Research Institute (NDRI), Karnal Content Reviewer Content Writer Prof. (Mrs.) Vijaya Khader, Ph.D Former Dean, Acharya N G R anga Agricultural University Dr. Saurabh Bansal Jaypee University of Information Technology, Waknaghat 1
2 Description of Module Subject Name Paper Name Module Name/Title Module Id Pre-requisites Objectives Keywords 03 Bacterial agents of food borne diseases FT/FM/29 Microbiology After reading this module, we will be able to Conceptualize the various food borne diseases and their types caused by bacterial pathogens. Enumerate commonly occurring bacterial food-borne diseases and their symptoms Bacteria, Infection, Intoxication, Food borne diseases, Prevention 2
3 Glossary Starting Term Defination Related Character Term A Anorexia A psychophysiolog ical disorder usually occurring in young women that is characterized by an abnormal fear of becoming obese, a distorted self-image, a persistent unwillingness to eat, and severe weight loss. B Botulism Food borne intoxication caused due to consumption of food containing toxin, produced by Clostridium botulinum. Bacteremia Presence of viable bacteria in the bloodstream. D Diarrhoea Three or more unusually frequent evacuations of loose stools within a 24-hour period. Diarrhea may be caused by microbial, parasitic, or viral infections, or other factors. Diplopia The simultaneous perception of two images of a Double single object. vision Dysphagia Difficulty in swallowing. G Gastroenteritis Inflammation of the intestine and stomach. I Infection An illness or carrier state arising from colonization of food borne microbial pathogens in the human gastrointestinal tract or other parts of the human body. M Malaise A feeling of general discomfort or uneasiness, often the first indication of an infection or other disease. Myalgia A muscle pain P Pathogen A disease-causing agent such as a certain bacterium, parasite, virus, or fungus. Pharyngitis A sore throat caused by inflammation of the back of the throat. Prevalence The total number of cases of a given disease at a particular point in time, includes new (i.e., incidence) as well as chronic cases. 3
4 R Resistance The natural ability of an organism to resist microorganisms or toxins produced in disease. S Sepsis Presence of disease-causing organisms or their toxins in the blood or tissues. Serotypes A group of related microorganisms distinguished by Serovar its composition of antigens. V Virulence The pathogenic or poisonous potential of bacteria, fungi, or other agents. 4
5 Did you know? Description Image Source Salmonella is the most common sickness associated with eggs. One in 10,000 eggs has the chance of being contaminated with Salmonella. There are three main ways to prevent the spread of food borne illness. Clean and separate your food. Be sure to cook and chill it properly. 5
6 WebLinks Web links
7 Interesting Facts Interesting Facts Food borne illness is caused by food that has spoiled. In many cases, contaminated food may give smell or funny taste. Food contaminated with bacteria like E. coli, Salmonella and Listeria have no a smell or taste. Many bacteria including Salmonella, Campylobacter, E. coli and Listeria in food cause food infection. Staphylococcus and Clostridium botulinum bacteria produce a toxin as a byproduct of growth and multiplication in food and cause food intoxication. Clostridium perfringens can multiply in foods to sufficient numbers to cause food poisoning. Food borne illness can be milder to fatal. By following simple steps (clean, separate, cook, and chill) you can prevent most food-related illness. And, when in doubt, throw it out! 7
8 Suggested Readings Books Frazier, William C and Westhoff, Dennis C.. New Delhi: Tata McGraw- Hill Publishing Co. Ltd, P Adams, M R and Moss, M O. Food microbiology. Cambridge: The Royal Society of Chemistry P Ramesh, K Vijaya.. Chennai: MJP Publishers, P
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