Spore forming bacteria
|
|
- Rose Phillips
- 6 years ago
- Views:
Transcription
1 Spore forming bacteria
2 !Spore former!bacillus!clostridium!desulfotomaculans Spore forming bacteria!gram negative!converse sulfate to sulfide!sporolactobacillus!rod shape, microaerophilic bacteria!sporpsarcina!cocci, aerobic bacteria
3 Importance of spore former in food!response to temperatures!endospore formation!resistance!morphology!cortex --peptidoglycan!germ cell wall!nuclear mass!sporulation!germination
4 Spore cycle!control of spore forming bacteria! Prevent sporulation!condition that bacteria can grow: no sporulation! Prevent activation!dormant spore: no hazard! Prevent initiation!prevent germinate spore to grow -/$#.-6$7!"#"$%$&'"()"**+ +,-./*%$&-0 1".2&0%$"3(+,-."( 4-.2%0$(+,-."( &0&$&%$&-0 5)$&'%$"3(+,-." %)$&'%$&-0
5 Bacillus cereus Food poisoning
6 Bacillus cereus! Gram positive!motile!spore forming bacteria!facultative aerobic bacteria!grows within the temperature range of C! optimum temperature C! Endospores are formed freely, in almost every cells, under conditions favorable for growth!two forms of food poisoning! Diarrhea syndrome and emetic syndrome
7 !Unique characteristic! Temperature 10 to 48 C! Produce toxins Bacillus cereus!diarrhea toxin: Diarrhea syndrome (toxin formed in intestine)! Heat-labile enterotoxin! Large MW!Emetic toxin: Emetic (Food intoxication)! Heat stable toxin (121 C for 90 min)! Low MW! Not destroy by refrigeration and cooking! Infective dose: high infective dose (>10 5 CFU/g)
8 Bacillus cereus food poisoning! Foodborne intoxication!incubation period: 1-5 hrs (8-16 hrs:diarrhea syndrome)!duration of illness: 6-24 hrs!clinical signs! Diarrhea type!watery diarrhea!abdominal cramps!nausea but vomiting rarely occurs!symptoms persist for 24 hrs! Emetic type!sudden onset of vomiting!abdominal cramps!some patients may develop diarrhea! Usually self limiting and not severe
9 Bacillus cereus outbreaks! Most common: Rice or cereal product! High carbohydrate food! Starchy!Wide variety of foods including meats, milk, vegetables and fish have been associated with diarrheal type!all ages are susceptible to B. cereus food poisoning! Symptoms similar to Staphyloccus food poisoning (emetic type) and C. perfingens food poisoning (diarrheal type)
10 Bacillus cereus outbreak!emetic syndrome! Associated with Chinese restaurant! Fried rice! The practices flavor to food poisoning!the preparation of large amount of cooked rice (some B. cereus can survive)!holding the cooked rice at warm temperature for long periods (B. cereus spores can germinate and the vegetative cells multiply and form enterotoxin)!the toxin can survive the stir-fry temperature
11 Bacillus cereus case study! B. cereus food poisoning account for only 2% of outbreaks! B. cereus food poisoning associated with Fried rice! 2 daycare centers:!acute gastroenteritis!following lunch!lunch served to 82 children, 9 adults!nausea, vomit, abdominal cramps and diarrhea!median incubation period: 2 hrs!symptom resolved: 4 hrs after onset
12 Bacillus cereus case study!interview cases!chicken fried rice!prepare at a local restaurant!29% of persons who ate fried rice compare to 0% who did not eat!leftover chicken fried rice!b. cereus > 10 6 CFU/gm!Source of contamination?! Rice had been cooked at night! Cooled at room temperature before refrigeration! In the morning rice was pan-fried and delivery to the day care! Foods was served at noon
13 Bacillus cereus!bacillus cereus prevention and control!education!control cooking temperature, storage temperature!proper temperature!< 5 C or > 60 C!Reheating before serving!limit condition for B. cereus!ph < 5!Temperature < 5!Water activity < 0.95
14 Isolation of Bacillus cereus!suspected food, vomitus and feces of patients!selective media for B. cereus! Polymyxin B: Inhibit Gram negative bacteria! Egg yolk: Bacteria produce lecithinase! Manitol: B. cereus fermented manitol! ph indicator-bromthymol blue! Colony: Distinctive blue color surrounded by precipitation of egg yolk blue zone! Serology typing for B. cereus enterotoxin is developed!vomiting type toxin can be detected by animal models
15 Botulisum
16 Clostridium botulinum! Gram positive!rod shape!spore forming bacteria!anaerobic bacteria!the spores are heat resistant and can survive in foods!seven types (A, B, C, D, E, F and G) of botulisum are recognized! based on the antigenic specificity of the toxin! Types A, B, E and F: human botulism! Types C and D: botulism in animals (Horse, cattle, poultry)
17 Clostridium botulinum!foodborne botulism (Foodborne intoxication)! Distinct from wound botulism and infant botulism! Severe type of food poisoning! Ingestion of foods containing the potent neurotoxin!neurotoxin! Heat labile and can be destroyed if heated at 80oC for 10 minutes or longer.!the incidence of the disease is low,! Considerable concern because of its high mortality rate
18 Clostridium botulinum!unique characteristic! Strict anaerobic bacteria! Heat labile toxin! Produce neurotoxin!infective dose: Low infective dose! A very small amount (a few nanograms) of toxin can cause illness
19 ! Foodborne intoxication Botulisum!Incubation period: hrs (Usually hrs)!duration of illness: 1-8 days (or slow recovery over 6-8 mts)!four types of botulism! Foodborne! Infant! Wound (not related to food)! A form of botulism whose classification is as yet undetermined!neurotoxin cause food intoxication! High mortality rate
20 Botulisum!Clinical signs of intoxication! Marked fatigue! weakness and dizziness! usually followed by double vision! Progressive difficulty in speaking and swallowing! Difficulty in breathing, weakness of other muscles, abdominal distention! Clinical symptoms of infant botulism! Constipation! Poor feeding, lethargy, weakness, pooled oral secretions, and altered cry! Loss of head control! Recommended treatment is primarily supportive care! Antimicrobial therapy is not recommended! Infant botulism is diagnosed by demonstrating botulinal toxins and the organism in the infants' stools.
21 Infant botulisum! Infant botulism, first recognized in 1976, affects infants under 12 months of age! Caused by the ingestion of C. botulinum spores which colonize and produce toxin in the intestinal tract of infants (intestinal toxemia botulism)! Various potential environmental sources such as soil, cistern water, dust and foods! Honey is the one dietary reservoir of C. botulinum spores thus far definitively linked to infant botulism by both laboratory and epidemiologic studies! The number of confirmed infant botulism cases has increased significantly! It is now internationally recognized, with cases being reported of infant botulisum related to consumption of honey in infant
22 Botulisum!Botulinum toxin causes flaccid paralysis! Blocking motor nerve terminals at the myoneural junction! The paralysis progresses symmetrically downward!the eyes and face, to the throat, chest and extremities!the diaphragm and chest muscles! Inhibit respiration and death from asphyxia results! Recommended treatment for foodborne botulism includes early administration of botulinal antitoxin! Intensive supportive care (including mechanical breathing assistance).!the incidence of the disease: low,!the mortality rate is high if not treated immediately and properly.!rare in the United States (< 50 cases per year) (34 cases in 1994)
23 Botulism outbreak! Clostridium botulinum has been associated with! Inadequately processed, home-canned foods,! Occasionally commercially produced foods have been involved in outbreaks! Sausages, meat products, canned vegetables and seafood products have been the most frequent vehicles for human botulism!any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism!almost any type of food that is not very acidic (ph above 4.6) can support growth and toxin production by C. botulinum
24 Botulisum outbreaks!in 1987, 8 cases of type E botulism occurred! 2 in New York City and 6 in Israel! All 8 patients had consumed an uneviscerated, dry-salted, air-dried, whole whitefish! The product was made in New York City and some of it was transported by individuals to Israel! All 8 patients with botulism developed symptoms within 36 hours of consuming the food! One died, 2 required breathing assistance, 3 were treated therapeutically with antitoxin, and 3 recovered spontaneously! The food involved in this outbreak contained high levels of type E botulinal toxin despite salt levels that exceeded those sufficient to inhibit C. botulinum type E outgrowth
25 Botulism case study!foodborne botulism due to the consumption of improperly stored beef stew!a 47-year-old patient! Subacute onset of progressive dizziness, blurred vision, slurred speech, difficulty swallowing, and nausea! Examination included facial paralysis, palatal weakness, and impaired reflex! The patient developed respiratory compromise and required mechanical ventilation! Clinical signs:!why differential and tentative diagnosis included foodborne illness?
26 ! Diagnosis and treatment Botulism case study!anaerobic culture of a stool sample! Detected type A toxin! Culture of stool yielded C. botulinum!differential diagnoses included wound and foodborne botulism! Botulism antitoxin! Electromyography demonstrated an incremental response to rapid repetitive stimulation consistent with botulism!the patient was hospitalized for 49 days, including 42 days on mechanical ventilation, before being discharged
27 !Source of contamination Botulism case study! During the 24 hours before onset of symptoms! Patient had eaten home-canned green beans and a stew containing roast beef and potatoes! Although analysis of the leftover green beans was negative for botulism toxin! type A toxin was detected in the stew! The stew had been cooked, covered with a heavy lid, and left on the stove for 3 days before being eaten without reheating! No other persons had eaten the stew
28 Clostridium botulinum! C. botulinum prevention and control!education!heat treatment!temperatures necessary to kill botulism spores (> 100C for 10 minutes)!boiling food for 10 minutes before eating destroys any toxin present!proper storage!refrigeration!cooked foods should not be held at room temperatures for hours! Preservation!Low acid food!chemical: Na nitrite: prevent germination!jams and jellies: high sugar content
29 Isolation of Clostridium botulinum!to confirm the clinical diagnosis of botulism! Demonstrate the presence of toxin in the serum or feces of the patient or in the food! Mouse neutralization test: 48 hours! Culturing of specimens: 5-7 days! Selective media! Strict anaerobic condition! Incubate at C for 7 days! Biochemical confirmation
30 Perfingens food poisoning
31 Clostridium perfingens!gram positive, rod shape!spore forming bacteria!strict anaerobic bacteria!widely distributed in the environment!frequently occurs in intestines of humans and domestic animals!spores of the organism persist in soil, sediment (fecal pollution)
32 Clostridium perfingens!unique characteristic! Strict anaerobic bacterium! Produce toxins!enterotoxin!toxin production in the digestive tract is associated with sporulation! Infective dose: high infective dose (>10 5 CFU/g) (average )
33 Perfingens food poisoning! Foodborne toxicoinfection!incubation period: 8-20 hrs!duration of illness: hrs!clinical signs! Intense abdominal cramps! Diarrhea! Death as a result of dehydration and other complication (rare)! Necrotic enteritis due to the consumption of large number of organisms! Deaths from necrotic enteritis (Infection and necrosis of the intestine and from the resulting septicemia)
34 Clostridium perfingens outbreak! Most common: Temperature abuse of prepared foods! Multiply of organisms during cool down and storage of prepared food!meat and meat products!young and elderly are susceptible!usually occurs where large quantities of food are prepared several hours before serving! CDC estimates that about 10,000 cases occur annually in the U.S. (Outbreaks may under reported because the implicated foods or patients feces are not tested routinely for C. perfingens or its toxin)
35 Clostridium perfingens case study! C. perfingens food poisoning associated with Beef!1993! Following long holiday! 15 persons who become ill after eating beef purchased from the state fair! After publicized, 156 persons contact state department of health! Symptoms included!abdominal cramps!diarrhea!vomiting! No persons were hospitalized
36 Clostridium perfingens case study! C. perfingens food poisoning associated with Beef! Questionnaire! Of 156 reporting illness!144 (92%) reporting having eaten beef from one vender! Investigation!Factors?!Large demand of food during the state fair!vendor purchased 1400 pounds of raw, salt-cure beef!2-3 day before the outbreak, portion of beef were boiled for 3 hours!allowed to cool down at room temperature and refrigerated
37 Clostridium perfingens case study! C. perfingens food poisoning associated with Beef! Portion of beef were removed from refrigerator! held in a warmer (48 C)! Sliced and served! Sandwiches (beef) held and room temperature until a.m. and served!culture of samples leftover! C. perfingens 10 5 CFU/gm! Recommendation! Beef should be divided into small pieces and reheat before serving (>74 C)
38 Clostridium perfingens!bacillus cereus prevention and control!education!control cooking temperature!rapid cooling!bacteria not grow!reheat before serving
Spore forming bacteria
Spore forming bacteria !Spore former!bacillus!clostridium!desulfotomaculans Spore forming bacteria!gram negative!converse sulfate to sulfide!sporolactobacillus!rod shape, microaerophilic bacteria!sporpsarcina!cocci,
More informationFOOD BORNE DISEASES Lectures
FOOD BORNE DISEASES Lectures Nur Hidayat Jur TIP FTP UB http://nurhidayat.lecture.ub.ac.id/mikrobiolologi-bioproses/ FOOD BORNE INTOXICATIONS These are diseases caused by consumption of food containing:
More informationSpore-Forming Gram-Positive Bacilli: Bacillus and Clostridium Species. By : Nader Alaridah MD, PhD
Spore-Forming Gram-Positive Bacilli: Bacillus and Clostridium Species By : Nader Alaridah MD, PhD Bacillus Species The genus Bacillus includes large aerobic or facultatively anaerobic, gram-positive, spore
More informationDubious Botulinum Neurotoxin: A Brief Introduction 刘英琪生物科学
Dubious Botulinum Neurotoxin: A Brief Introduction 刘英琪生物科学 0742011016 Botulinum OUTLINE 1. Origin of Batulinum Neurotoxins 2. Characteristics of Batulinum Neurotoxins 3. Brief Working Mechanism 4. Potential
More informationMedical Bacteriology Dr. Ibtisam
Clostridium (An aerobic Bacilli) Most Clostridium species decompose proteins or form toxins and some do both. Their natural habitat is the soil or intestinal tract as saprophytes. The important pathogenic
More informationCuring as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form)
Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted Date Approved Valid until A. General Information This
More informationMicrobial Hazard. Microorganisms. Microbial Hazard. Some microorganisms can be pathogenic (concerns food processors and public health officials).
Lecture Material - Food Safety Inneke Hantoro Microbial Hazard Microbial Hazard Microbial foodborne illness, also commonly called food poisoning, is illness caused by eating food contaminated with specific
More informationMedical Bacteriology - Lecture 7. Spore- forming Gram Positive Rods. Bacillus
Medical Bacteriology - Lecture 7 Spore- forming Gram Positive Rods Bacillus 1 Bacillus Characteristics - Gram positive - Large rod. - Arranged in long chain - Spore forming - Aerobic or facultative anaerobic
More informationFood Borne Illness. Sources, Symptoms, and Prevention
Food Borne Illness Sources, Symptoms, and Prevention Standard and Objective: Student Goal: Students will review and apply the skills of kitchen management, safety and sanitation. Objective: Students will
More informationSUMMARY OF FOODBORNE AND WATERBORNE DISEASE CHARACTERISTICS
SUMMARY OF FOODBNE AND WATERBNE DISEASE CHARACTERISTICS BACTERIAL Bacillus cereus Vomiting toxin Diarrheal toxin Brucella species Campylobacter species Clostridium botulinum Clostridium perfringens 1-6
More informationBasic Epi: Differential Diagnosis of Foodborne Illnesses. One Foodborne Investigation Strategy. Second Strategy: Differential Diagnosis
Basic Epi: Differential Diagnosis of Foodborne Illnesses John Kobayashi MD, MPH August 12, 2009 One Foodborne Investigation Strategy Pathogen known look for the source using the known incubation period.
More informationPreventing foodborne illnesses. aka FOOD POISONING
TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!
More informationTop 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam.
Top 8 Pathogens The top 8 pathogens outlined in this document often cause foodborne illness in Canada. Take particular note of the bolded/underlined sections, as they are especially important. Print this
More informationHomebased Microprocessor Recipe Form
Homebased Microprocessor Recipe Form Please fill in the form to draft a recipe for approval. Product Name Date Farm Name Name of person responsible for product Address City/State/Zip Telephone Email Ingredient
More informationBacteria. Major Food Poisoning Caused by Bacteria. Most Important Prevention Measure. Controlling time. Preventing cross-contamination
Bacteria Major Food Poisoning Caused by Bacteria Most Important Prevention Measure Controlling time and temperature Preventing crosscontamination Practising personal hygiene Bacillus cereus gastroenteritis
More informationEpidemiology of Food Poisoning. Dr Varun malhotra Dept of Community Medicine
Epidemiology of Food Poisoning Dr Varun malhotra Dept of Community Medicine Definition Public Health Importance Epidemiology of Food poisoning Investigation of an Outbreak Prevention & Control Measures
More informationFood Borne Diseases Complete List: Symptoms & Preventions
Food Borne Diseases Complete List: Symptoms & Preventions Food borne diseases are acute illnesses caused by harmful bacteria or toxins that usually develop within hours of consuming contaminated or poisonous
More informationSpore-Forming Gram-Positive Bacilli: Bacillus & Clostridium Species: Introduction
Spore-Forming Gram-Positive Bacilli: Bacillus & Clostridium Species: Introduction The gram-positive spore-forming bacilli are the bacillus and clostridium species. These bacilli are ubiquitous, and because
More informationnamib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY
namib la U n IVERS ITY OF SCIEnCE AnD TECHnOLOGY Faculty of Health and Applied Sciences Department of Health Sciences QUALIFICATION: BACHELOR OF ENVIRONMENTAL HEALTH SCIENCES QUALIFICATION CODE: 08 BEHS
More informationPublic Health Update
Public Health Update Sacramento Environmental Commission Meeting October 16, 2017 Kate McAuley Communicable Disease Program Coordinator BOTULISM OUTBREAK Sacramento County investigation of botulism outbreak
More informationFOODBORNE DISEASES. Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more?
FOODBORNE DISEASES FOODBORNE DISEASES Why learning foodborne diseases is very important? What do you know about foodborne diseases? What do you want to know more? COURSES 1) Causes of foodborne diseases
More informationInfant Botulism. Environmental Health Food Protection Services. BC Centre for Disease Control
Infant Botulism Environmental Health Food Protection Services BC Centre for Disease Control Topics History of Botulism Mode of Action Infant Botulism (Intestinal Botulism) Symptoms & Diagnosis Treatment
More informationCLOSTRIDIUM BOTULINUM
CLOSTRIDIUM BOTULINUM THE ORGANISM/TOXIN Clostridium botulinum will only grow at low Eh values which are normally correlated with the absence of oxygen. There are a number of neurotoxin types which differ
More informationBacteria Affect Seafood Quality and Safety (part 3)
Bacteria Affect Seafood Quality and Safety (part 3) Brian Himelbloom, PhD University of Alaska Fairbanks School of Fisheries and Ocean Sciences Kodiak Seafood and Marine Science Center Kodiak, AK 99615
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationAn Introduction to Food Safety
An Introduction to Food Safety Foodborne illness Defined as a disease or illness transmitted to people by food When 2 or more people become sick with the same illness after eating the same food, it is
More information8/20/16. Causes and Sources. Food borne Illnesses. Conditions for growth. Food-Borne Illnesses. YOPI s. Types of food borne illnesses
Causes and Sources Food borne Illnesses Caused by eating contaminated food. Sources include bacteria, viruses and parasites which have produced poisonous toxins (microbes-too small to be seen by the naked
More informationEnteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites TYPICAL
APPENDIX 9.1 Enteric infections and common food borne diseases caused by bacteria, viruses, protozoa and parasites COMMON FOODBORNE S CAUSED BY BACTERIA Bacillus cereus food poisoning diarrheal Bacillus
More informationAdvisory on Gastroenteritis
10 December 2018 Advisory on Gastroenteritis Background Singapore has seen a spate of four food poisoning outbreaks since November 2018, affecting more than 400 people. The most serious involved a fatality,
More informationGI Bacterial Infections (part-1)
GI Bacterial Infections (part-1) Mohammed Abdulla Mehdi FIBMS (internal medicine), FIBMS (Gastroenterology & Hepatology) Acute diarrhea and vomiting Acute diarrhea, sometimes with vomiting, is the predominant
More informationCampylobacter jejuni
U.S. Food & Drug Administration Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Campylobacter jejuni 1. Name of the Organism: Campylobacter jejuni
More informationFood Borne Illnesses. Foods & Nutrition Sci
Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
More informationAn Outbreak of Enteritis During a Pilgrimage to Mecca
Centers for Disease Control and Prevention Case Studies in Applied Epidemiology No. 801 611 An Outbreak of Enteritis During a Pilgrimage to Mecca Student's Guide Learning Objectives After completing this
More informationAn infected insect bite? Dr Estée Török Honorary Consultant in Infectious Diseases & Microbiology Addenbrooke s Hospital, Cambridge
An infected insect bite? Dr Estée Török Honorary Consultant in Infectious Diseases & Microbiology Addenbrooke s Hospital, Cambridge Case history 48 year old man Presented to A&E with 48 hour history double
More informationFood Microbiology. The good, the bad and the ugly 10/13/13. Good-bacteria are important in food production. Bad-some bacteria cause food poisoning
Food Microbiology The good, the bad and the ugly Good-bacteria are important in food production Bad-some bacteria cause food poisoning Ugly-some bacteria cause food spoilage Some factors that influence
More informationBotulism rev Jan 2016
Botulism rev Jan 2016 ***Initial calls or reports regarding suspect botulism should be referred to EAIDB for immediate evaluation and for approval of testing and/or release of antitoxin, if appropriate.
More informationFood Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013
Food Safety 101 Devin Brennan Environmental Health Specialist Updated: 6/16/2016 Rachel Buckman, Health Educator August 1, 2013 A Little Background... What do we do at the Health Department? 1. Public
More informationNational FFA Organization 2016 Meats Evaluation & Technology CDE Written Test
National FFA Organization 2016 Meats Evaluation & Technology CDE Written Test FFA Meats CDE Exam Page 1 Instructions: Carefully read each item and possible answers. Mark the correct answer on the correct
More information33. I will recommend this primer to my colleagues. A. Strongly Agree D. Disagree B. Agree E. Strongly Disagree C. Neither agree nor disagree
27. The primer increased my ability to recognize foodborne illnesses and increased the likelihood that I will consider such illnesses in my patients. 28. The primer increased my knowledge and skills in
More informationK-STATE RESEARCH AND EXTENSION. Focus on Bacteria. Clostridium botulinum
K-STATE RESEARCH AND EXTENSION VOLUME 11 ISSUE 3 F ON OCUS PROCESSED AGRICULTURAL PRODUCTS DECEMBER 2000 INSIDE THIS ISSUE: Kansas Value-Added Foods Lab 2 Client Corner 3 Acidified Food Regulations 3 Happy
More informationHome Canning. Naghmeh Parto Robert Blenkinsop
Home Canning Naghmeh Parto Robert Blenkinsop Please note: The OMAFRA data has not been published and is not available for posting at this time. If you have any questions about this portion of the presentation,
More informationFood Science and Technology Notes
Food Science and Technology Notes Extension Division Deportment of Food Science and Technology Virginia Polytechnic Institute Blacksburg, Virginia STAPHYLOCOCCI IN FOOD George J. Flick Seafood Technologist
More informationCOURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationVibrio Cholerae (non-o1, non-o139)
August 2011 Vibrio Cholerae (non-o1, non-o139) Revision Dates Case Definition Reporting Requirements Remainder of the Guideline (i.e., Etiology to References sections inclusive) August 2011 August 2011
More informationMicrobial Hazards. Slide 22
Slide 22 Microbial Hazards The content presented in this section is based on a variety of sources. In order to apply appropriate safe food handling practices, a foodservice manager needs to understand
More informationFood Safety & Hygiene
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,
More informationThe 12 Most Unwanted Bacteria
The 12 Most Unwanted Bacteria Campylobacter jejuni Most common bacterial cause of diarrhea in the U.S. especially in young children. Raw milk, untreated water, raw and undercooked meat, poultry or shellfish.
More informationRunning head: SALMONELLA BACTERIA 1
Running head: SALMONELLA BACTERIA 1 Salmonella Infectious Disease Student s Name: Institutional Affiliation: SALMONELLA BACTERIA 2 Salmonella Infectious Disease Salmonella refers to bacteria that causes
More informationWrite the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye.
Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3.
More information54 MMWR March 17, Appendix B. Guidelines for Confirmation of Foodborne-Disease Outbreaks
54 MMWR March 17, 2000 Appendix B Guidelines for Confirmation of Foodborne-Disease Outbreaks A foodborne-disease outbreak (FBDO) is defined as an incident in which two or more persons experience a similar
More informationTarget Audience: Hospital Food Service Employees
LESSON PLAN Title: Cross Contamination Food Safety Target Audience: Hospital Food Service Employees Name: Melanie Dueck Method: Illustration Terminal Objective Food service employees will practice proper
More informationBotulism in the Republic of Georgia
Centers for Disease Control and Prevention Case Studies in Applied Epidemiology No. 071-908 Botulism in the Republic of Georgia Participant's Guide Learning Objectives After completing this case study,
More informationFight BAC Food Safety Trivia Game
Fight BAC Food Safety Trivia Game Julie Garden-Robinson, PhD, R.D., L.R.D. The Fight BAC Trivia Game is much like the game of Horse where you are given a letter for every basketball that passes through
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More informationSection One: Background Material
Section One: Background Material What is the problem? Every day people all over the world get sick from the food they eat. This sickness is called foodborne disease and is caused by dangerous microorganisms
More informationPaper No.: 03. Paper Title: FOOD MICROBIOLOGY. Module 30: Fungal agents for food borne diseases
Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module 30: Fungal agents for food borne diseases INTRODUCTION Food, a vital necessity for all organisms present on this earth, is huge repertoire of microorganisms.
More informationShigella spp. ! Gram negative, rod-shape! Non-motile! Non spore forming bacteria
Shigellosis ! Gram negative, rod-shape! Non-motile! Non spore forming bacteria Shigella spp.! Facultative anaerobic bacteria!rarely occurs in animals! Principle disease of humans excepts other primates
More informationFood Safety Song Microbes Medley.
Food Safety Song Microbes Medley http://www.youtube.com/watch?v=1ekehfkhwf4&feature=related FOOD HYGIENE Unit 1: Food Inspection Topic: Food Hazards Lecture 4 Objectives At the end of the session, students
More informationU.S. Food & Drug Administration Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook
U.S. Food & Drug Administration Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Salmonella spp. 1. Name of the Organism: Salmonella spp. Salmonella
More informationBotulism Poisoning Patient Scenario
Diagnosis and Management of Foodborne Illnesses A Primer for Physicians and Other Health Care Professionals Botulism Poisoning Patient Scenario Botulism Poisoning Patient Scenario American Medical Association
More informationGlencoe Health. Lesson 4 Nutrition Labels and Food Safety
Glencoe Health Lesson 4 Nutrition Labels and Food Safety Health espotlight Video BIG IDEA By reading food labels and handling foods safety, you can avoid many foodrelated health problems. New Vocabulary
More informationWound Botulism. Ai-Ling Lin, DO Internal Medicine PGY4 November 1st, 2016 CDC
Wound Botulism Ai-Ling Lin, DO Internal Medicine PGY4 November 1st, 2016 CDC Objectives Overview of Botulism Types of Botulism Heroin in Alaskan media Heroin and wound botulism History First noted with
More informationBy reading food labels and handling foods safely, you can avoid many foodrelated health problems.
By reading food labels and handling foods safely, you can avoid many foodrelated health problems. food additives foodborne illness pasteurization cross-contamination food allergy food intolerance Nutrition
More informationCampylobacter jejuni. !Gram negative, curved rod shape!motile!non spore forming bacteria!obligate microaerophilic bacteria
Campylobacteriosis Campylobacter jejuni!gram negative, curved rod shape!motile!non spore forming bacteria!obligate microaerophilic bacteria! optimum growth condition 3-5% oxygen, 2-10 % carbon dioxide!optimum
More informationMicroorganisms- small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness. Pathogens= Harmful
Microorganisms- small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness. Pathogens= Harmful microorganisms Some pathogens make you sick when you
More informationA Reference Guide for Foodborne Pathogens 1
FSHN05-16 1 Ronald H. Schmidt 2 The following is a general summary of the characteristics of certain pathogens commonly involved in foodborne illness, and is provided as a quick reference guide. It is
More informationLevel 2 Award in Food Safety. Course notes
Level 2 Award in Food Safety Every chefs for Supper must ensure that the food they produce is safe to eat. There will be food safety hazards but they can be controlled in your kitchen if you understand
More informationFOOD WATCH. Microbiological Guidelines for Ready-to-Eat Foods. Food handling tests
FOOD WATCH Microbiological Guidelines The Australia New Zealand Food Authority Food Standards Code (the Code) details microbiological standards for some foods at the point of manufacture, including smallgoods,
More informationGENUS: BACILLUS. Genus Features. Gram-positive rods Spore forming Aerobic. Species of Medical Importance. Bacillus anthracis Bacillus cereus
GENUS: BACILLUS Genus Features Gram-positive rods Spore forming Aerobic Species of Medical Importance Bacillus anthracis Bacillus cereus Bacillus anthracis 1. Distinguishing Features Large, boxcar-like,
More informationFACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS
FACTORS AFFECTING THE GROWTH OF MICRO-ORGANISMS IN FOODS FACTORS AFFECTING THE GROWH OF MICRO-ORGANISMS IN FOODS Several factors related to the environment and the conditions in which food is stored influence
More informationFOOD MICROBIOLOGY. Prof. Jackson N. Ombui. Department of Public Health, Pharmacology and Toxicology, University of Nairobi.
FOOD MICROBIOLOGY Prof. Jackson N. Ombui Department of Public Health, Pharmacology and Toxicology, University of Nairobi. Introduction Food production occurs at specific areas and at certain periods of
More informationClostridium Botulinum the priority organism. 11 April By Eben van Tonder. Introduction
1 Clostridium Botulinum the priority organism 11 April 2015 By Eben van Tonder Introduction Removing nitrite from bacon production is to remove an important hurdle against clostridium botulinum. We examine
More informationPractice Test. Practice Tests and Answer Keys
Name Date 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians 2 Parasites are commonly associated with A seafood. B eggs. C potatoes.
More informationTABLE OF CONTENTS 2.0 GOAL... 2
(Adapted from: BCCDC Communicable Disease Control Botulism Guideline June 2010) TABLE OF CONTENTS 1.0 AUTHORITY... 2 2.0 GOAL... 2 3.0 BOTULISM FLOW CHART... 3 4.0 CASE IDENTIFICATION... 4 4.1 Confirm
More informationKEEP LONG. Application of ph Adjuster. Technical Seminar. December 2, 2011 UENO FINE CHEMICALS INDUSTRY (THAILAND), LTD Y. Furukawa (R&D Manager)
Technical Seminar L/O/G/O Application of ph Adjuster KEEP LONG December 2, 2011 UENO FINE CHEMICALS INDUSTRY (THAILAND), LTD Y. Furukawa (R&D Manager) 1 Contents Introduction About KEEP LONG KEEP LONG
More information1 Chapter 6 Good Food Hygiene and Storage
Good Food Hygiene and Storage Activity 1 Chapter 6 Good Food Hygiene and Storage In May, an outbreak of diarrhoeal illness occurred among company employees in a large industrial estate outside Cork city.
More informationQuestion: 1 Which bacteria could be contaminating food that was purchased in a damaged can?
Volume: 231 Questions Question: 1 Which bacteria could be contaminating food that was purchased in a damaged can? A. Shigella B. Salmonella C. Clostridium botulinum D. Staphylococcus Explanation: The bacteria
More informationFood Safety Summary for Food for Learning. Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health
Food Safety Summary for Food for Learning Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health Introduction Food safety is about preventing food borne illness. Some people are more vulnerable
More informationVibrio cholera. Dr. Hala Al Daghistani
Vibrio cholera Dr. Hala Al Daghistani Vibrios are among the most common bacteria in surface waters worldwide. V. cholerae is a comma-shaped, curved rod that are all widely distributed in nature. It produce
More informationFactors Influencing Growth of Microorganisms in Food
Food Microbiology Factors Influencing Growth of Microorganisms in Food Understanding factors that influence microbial growth essential to maintaining food quality In production and preservation Conditions
More informationInspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan
Inspection Report Item 29: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria, and HACCP Plan FDA Food Code References: 3-502.11, 3-502.12, 8-201.13, 8-201.14 Special Processes
More informationFoodborne Illness. How can it affect your business?
Foodborne Illness How can it affect your business? November 3, 2013 Why this topic? Foodborne illnesses affect millions of Americans each year The Centers for Disease Control and Prevention estimate that
More informationGERMANY Population 1999: Population 2000: Area: km 2
WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Country Reports: Germany BfR GERMANY Population 1999: 82 163 5 Population 2: 82 259 5 Area: 357 21 km 2 1. General
More informationPersonal Injury TYPES OF HOLIDAY ILLNESSES.
TYPES OF HOLIDAY ILLNESSES Whilst on holiday many different contractable illnesses exist, the list below contains the most common. This list is by no means exhaustive and if you have suffered from an illness
More informationTrue Pathogens of the Enterobacteriaceae: Salmonella, Shigella & Yersinia Salmonella
Lec. 6 Oral Microbiology Dr. Chatin True Pathogens of the Enterobacteriaceae: Salmonella, Shigella & Yersinia Salmonella General Characteristics of Salmonella جامعة تكريت كلية طب االسنان Coliform bacilli
More informationFood Safety in Older Adults: Disease Prevention Strategies and Educational Resources. Adam Ghering Public Affairs Specialist USDA - FSIS
Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources Adam Ghering Public Affairs Specialist USDA - FSIS Outline Foodborne illness in the United States Why older adults at
More informationEscherichia coli Verotoxigenic Infections
Revision Dates Case Definition Reporting Requirements Epidemiology/Public Health Management March 2011 May 2018 March 2011 Includes O157:H7 Case Definition Confirmed Case Laboratory confirmation of infection
More informationWhat is ph? Storage Conditions Extrinsic - temperature, atmosphere, relative humidity
Outline Good Growing Practices Good Harvesting Practices Food Preservation and Food Microbiology Food Safety: Growing, Harvesting, and Using Olives Curing Olives Basic Principles Water, brine Dry Salt
More informationHow will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting
A H E A L T H Y H O U S E You Can Prevent Food Poisoning! The food you eat can make you sick. Many people go to the hospital each year because they get food poisoning. Learn what you can do to prevent
More informationChapter 2 The Microworld
Chapter 2 The Microworld Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus gastroenteritis 2-2 Hepatitis A Illness: Hepatitis A Virus: Hepatitis A Commonly Linked
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationMany of you asked about this topic
Many of you asked about this topic Water borne disease: The largest water quality problem in developing countries. CEE 3510 Environmental Quality Engineering According to: Chemical and Engineering News
More informationAn Outbreak of E. coli O 157 Germantown, Ohio July 2012
An Outbreak of E. coli O 157 Germantown, Ohio July 2012 Public Health Dayton & Montgomery County Bill Wharton M.A. Monday July 9, 2012 Five patients presented to Sycamore Hospital E.R. with diarrhea and
More informationThe Epidemiology of Foodborne Diseases McHenry County Department of Health Communicable Disease (815)
The Epidemiology of Foodborne Diseases McHenry County Department of Health Communicable Disease (815) 334-4500 PATHOGEN Bacillus anthracis (anthraxgastrointestinal) INCUBATION PERIOD/ COMMUNICABLILITY
More informationListeria monocytogenes Risk Assessment: Executive Summary
Listeria monocytogenes Assessment: Executive Summary FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service September 2003 Background The U.S. Department of Health and
More informationOn shelf life of foods
On shelf life of foods What does best before date and use by date mean? Jens Kirk Andersen REG-no. DK 30 06 09 46 Technical University of Denmark Mørkhøj Bygade 19 Tel 45 35 88 70 00 jkia@food.dtu.dk National
More informationFOOD BORNE INFECTIONS
Food Poisoning Food poisoning Advisory commitee on Microbiological safety of food (ACMSF, UK) has defined food poisoning as : An acute illness with gastrointestinal or neurological manifestation affecting
More informationAlberta Health and Wellness Public Health Notifiable Disease Management Guidelines August 2011
August 2011 Campylobacteriosis Revision Dates Case Definition Reporting Requirements Remainder of the Guideline (i.e., Etiology to References sections inclusive) August 2011 August 2011 October 2005 Case
More informationWhat is cryptosporidiosis? How is cryptosporidiosis spread?
What is cryptosporidiosis? Cryptosporidiosis is a diarrheal disease caused by microscopic parasites of the genus Cryptosporidium. Once an animal or person is infected, the parasite lives in the intestine
More information