Foodborne Illness Bacteria

Campylobacter jejuni viability

At 40 Celsius 3 weeks in feces 4 weeks in water - remain in the VBNC state 5 weeks in urine Small number of Campylobacter can be recovered after being frozen to below 20 Celsius

Shigella symptoms

Bacillary dysentery, diarrhea, fever, abdominal cramps and dehydration

E. coli

Bacteria found in animal and human intestines. may be found in raw or under cooked foods, especially beef.

Zoonoses

Diseases commonly occurs in humans and in-domestic animals Y. Enterocolitica is a subgroups that is Zoonoses

Yesinia Classification

Divisible into a large number of subgroups Can grow below 4 Celsius Doubling time at temperature 28 - 30 Celsius in 34 minutes

Shigella Characteristics

Do not produce hydrogen sulfide gas Do not produce gas from glucose Inhibite K cyanide

Salmonella viability

Dry food - stored at 250 Celsius - decrease with increase storage temp and with increase moisture

Campylobacter Jejuni sensitivity

Drying, high oxygen conditions and low pH pH 2.3

E. coli Serotype

E.Coli O 157 H7 causes serious food poisoning in humans O - somatic H - falgellar K - capsule Harmless strains normal micro-flora in gut produce vitamin K

E.coli catagory

EPEC ETEC EIEC E.coli O 157 H7 EHEC

Vibrio onset

2 - 48 hours

E. coli onset

2 -72 hours, usually lasts from 1 - 3 days

Campylobacter onset

2-5 days, usually last 2-7 days

E.coli Temperature

37 Celsius but some strains grow at temps close to 490 Celsius

Salmonella onset

6 - 48 hours, usually lasts 2 - 3 days Relies on isolation from blood or urine samples Fecal samples after the onset

Serovars

A group of micros or viruses that are classified together based on their cell surface antigens

Campylobacter definition

A microaerophilic non-spore forming bacterium.

Antigen

A substance that prompts generation of antibodies and cause an immune response

E. coli Acid

Acid resistance pH for growth 4.0 - 4.5 depend on pH interaction with other factors

Yesinia enterocolitica reserviors

Is zoonoses Pork, beef, lamb, poultry and dairy products

Vibrio Vulnificus

Most serious pathogen in U.S Leading cause of death in Florida due to food borne illness Has the highest death rate in U.S.

Salmonella Symptons

Nausea, fever, vomiting, abdominal cramps, diarrhea

Shigella Characteristics

Non- motile Gram negative Oxidase negative Rod shape Cannot ferment lactos

E.coli symptons

Non-bloody diarrhea, Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases Severe abdominal cramps for 1 - 2 days

Vibrio estuarine

Normal estuarine micro-flora cannot be controlled with seafood sanitation programs Common in warm water - the gulf and east coast

Campylobacter Jejuni

Number one cause of food-borne infection in the united states Grows aerobically and anaerobically

Campylobacter common foods

Raw milk, Raw poultry, swine (more so than in cattle, sheep, and goats), sheep, beef and dairy cattle, cross contamination to shellfish fruits and vegetables,

Vibrio common foods

Raw or improperly cooked fish and shellfish

Vibrio

Remain viable and grow in bile at 37 Celsius

Microaerobic

Requires low Oxygen conditions 5% oxygen and 10% Carbondioxide

Salmonella Serovars

S. enterica S. bongori

Campylobacter Jejuni susceptible population

young children and young adults 20-40

Catalase test

test that determines if the catalase enzyme is present or not

E.coli common foods

Raw and under cooked beef and other red meats, raw fin-fish, improperly pasteurized milk, unpasteurized apple cider and lettuce

Salmonella common foods

Raw meats, raw poultry, eggs, milk, dairy products and pork

Vibrio Species Estuarine

Commonly isolated Vibro species V. parahaemolyticus V. alginoyticus

Salmonella Serovars

Pullorum and gallinarum

Shigella onset

1 - 7 days, duration depends on when treatment is administered

Salmonella type of Ilness

Bacterial infection

Vibrio type of illnes

Bacterial infection

Campylobacter Jejuni Type of Ilness

Bacterial infection Campylobacter toxin can injure or infect the cells of the digestive system

Shigella Illness

Bacterial infection Low infectious dose 10-100 organisms can cause infection Illness children 6 and under

E.coli type of Illness

Bacterial infection or toxin mediated infection at special risk are children up to 16 and elderly

Facultative anaerobe

Bactieria can grow in either the presence or absence of oxygen

Shigella Lab testing

Can easily be outgrown by other fecal microbes in broth media

Vibrio Cholera

Can enter the VBNC state Long term carrier in humans is extremely rare

Salmonella Characteristics

Chemo organotrophic - able to utilize a wide range of organic substances Metabolize nutrients - respiratory and fermentation pathway

Salmonella

Facultative anaerobic Grows with or without oxygen

Shigella

Facultative anaerobic bacteria accounts for 10% of foodborne illness in U.S.

Salmonella organism Characteristics

Facultatively anaerobic Gram negative Rod shape Motile via peritrichous flagella

Campylobacter Toxonamy

Family - Campylobacteracea Genus - acrobacter Genus - campylobacter C jejuni one of many species and subspecies within campylobacter

E.coli Toxonamy

Family Genus Escherichia

Salmonella Toxonamy

Family enterabacteriacae

Shigella common foods

Foods prepared with human contact Ready-to-eat salads Raw vegetable, milk, dairy products, raw poultry, non-potable water and ready-to-eat meats.

Salmonella factors influencing survival

Freezing matrix Kinetics of freezing process Physiological state Serovars specific responses

Yesinia enterocolotica Toxonamy

Genus Yesinia 11 species four know pathogens species Y. pestis Y. pseudotuberculosis a rodent pathogen Y. ruckeri disease fish Y. enterocolotica food borne disease humans

Yesinia enterocolotica Characteristics

Gram Negative Oxidase negative Rod shape Facultative anaerobe Ferment Glucose

Campylobacter Jejuni Gram Negative

Gram Negative, Oxidase +, Comma Shape, It is the most common food borne pathogen and it is also microaerophilic.

E.coli Characteristics

Gram positive Rod shape Facultative anaerobic non-sporulating and flagella motile can swim

E. Coli defintion

Gram-negative, facultative anaerobic, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms

Salmonella temperature

Grow optimally at 35 - 37 Celsius Growth range 8-45 Celsius Catabolize d-glucose and other crabs produce acid and gas

Vibrio symptoms

Headache, fever, chills, diarrhea, vomiting, severe electrolyte loss and gastroenteritis Can make non-compromised immune individual sick Mortality rate 40 - 60%

Shigella Reservoirs

Humans natural reservoir of shigella Human to Human fecal ingestion

E coli O 157 H7

Inability to ferment sorbital within 24 hours Inability to produce beta-glucuronidase Posses an attaching AE gene eae

Salmonella salinity

Inhibited in the presence of 3-4 % sodium

Y. enterocolotica Reservoirs

Intestinal track of mammalia Fresh water system

Campylobacter shape

Organisms are curved, s -shape or spiral rods

Vibrio species

Over 20 vibrio species 12 capable of infecting humans 8 of the species are food related 40 - 60% fin-fish and shellfish

Salmonella Biochemical

Oxidase and catalase negative Use to differentiate bacteria

Salmonella media

Plating media for salmonella are brilliant green agar, XLD - Xylose lysine deoxycholate Hektoen enteric agar

Salmonella gases

Produce hydrogen sulfide gas

Shigella Difference

Produces bloody diarrhea or dysentery Low infectious dose required for illness

Yesinia enterocolotica symptoms

Severe abdominal pain Fever mimic appendicitis

E coli Reservoirs

Sheep, Goat, Deer, Dogs, Horses, Swine and cats Seagulls and rats

Campylobacter characteristics

Single polarized flagellum, microaerophilic 5% O2 oxygen and 10% CO2, carbon dioxide oxidase positive, jejuni grows at 42 Celsius but intestinalis does not

Shigella Introduciton

Spread through contaminated water used for irrigation Transmission is fecal and oral

Salmonella survival

Survive for extended periods in foods stored at freezing and room temperture

Oxidase

Test that determines whether or not a bacterium produces cytochrome c oxidases Utilize oxygen to produce energy at the end of the electron transport chain

Campylobacter Jejuni environment problems

Unlikely to survive outside host Do not grow below 30 Celsius Microearobic

Vibrio Characteristics

Vibrio seasonal in surface water and shellfish from April to October during the warm weather months

Salmonella water activity

Water activity grow above .94 Optimal .99

Campylobacter symptons

Watery bloody diarrhea Fever Abdominal cramps Patients can be asymptomatic to severely ill

Yesinia enterocolitica Classification Organisms

Yesinia enterocolitica can grow at refrigeration temperature in vacuum packed meat

Y. Pestis

bubonic plagu

Y. enterocolotica

food borne disease humans

Shigella spread method

four F Food, fingers feces and flies

Shigella Classification

four species S. dysenteriae S. flexeri S. boydii S. sonnei

Yesinia enterocolitica infection

lead to autoimmune disease Risk factors - age, immune status

Salmonella pH range

pH range 4 - 9 Optimal pH range 6.5 - 7.5