Module II - Lesson 6: Bacteria

Types of bacteria, organisms are heat *resistant* and can survive cooking temperatures, as well as *pasteurization.*

Thermoduric.

Types of bacteria, organism thrive at relatively high temperatures.

Thermophilic bacteria.

When the pathogen does *not* produce a toxin in the body or is intoxication by a bacterial toxin, which is already in the food, what is the associated bacteria?

All other bacteria.

Definition: What kind of toxin is produced from a variety of *gram-negative* bacteria?

Endotoxins.

What harmful substance is produced by certain bacteria (Staphulococcus aureus, Bacillus cereus, E. Coli) that is specifically dangerous to parts of the *gastrintestinal tract*? The substance *enters* the stomach and intestines when one eats tainted food or water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.

Enterotoxin.

What bacteria is on of the predominant enteric species in the *human gut* and, as part of the normal intestinal flora, some of these species provide many health benefits to the host?

Escherichia coli.

Definition: What is produced during the growth phase of certain bacteria and are liberated into the medium or tissue? These toxins are *protein* in nature and their reactions are specific. For example: Clostridium botulinum produces this toxin (neurotoxin) of unusual potency that affects only neurological tissue.

Exotoxin.

Most bacterial multiplication prefer what pH?

4.6pH and 7pH. Present in mildly acidic foods.

Bacteria that can cause foodborne illness will only grow on foods that have a pH of ______________ or above a *Water Activity*(Aw) above ___________.

4.6pH. .85.

List the *cause, onset time, indication of fever (yes/no), and associated bacteria* for a *bacterial infection.*

A *live* pathogen. 12+ Hours onset. Yes (fever). All other bacteria.

Ciguatoxin is caused by what?

Algae

What bacteria is *hardy*; it is salt-tolerant and not only can it survive in temperatures below 1 degree Celsius, but it can also grow in these conditions, unlike many other pathogens? Although the number of people infected by foodborne Listeria is comparatively small, this bacterium is one of the leading causes of death from foodborne illness.

Listeria monocytogenes.

List the *cause, onset time, indication of fever (yes/no), and associated bacteria* for a *Toxin-Mediated Infection.*

Live pathogen that produces a toxin while *inside the body*. 12+ hours onset time. Yes (fever). Associated bacteria: Clostridium perfingens, Bacillus cereus, E. Coli.

Types of bacteria, organism grow best in moderate temperatures, typically between 68- 113 degrees F. Yogurt, beer, and wine making.

Mesaphilic.

Can you cook out intoxication?

No.

What is bacterial *acronym* for the intoxication bacterial?

CBS. Also toxic to watch. Clostridium botulinum, Bacillus cereus, and S. aureus.

What bacteria is estimated to be the *third* leading cause of foodborne illness in the U.S. Raw poultry, unpasteurized ("raw") milk and cheese made from it, and contaminated water are major sources, but it also occurs in other kinds of meats and has been found in seafood and vegetables?

Campylobacter jejuni

List the *cause, onset time, indication of fever (yes/no), and associated bacteria* for a *Intoxication infection.*

Cause: Bacterial toxin, which is *already* in the food. Onset time: A few hours. No Fever. Associated bacteria: Clostridium botulinum, Bacillus cereus, S. aureus

What Bacteria is an anaerobe, *gram-positive*, spore-forming rod that produces a potent *neurotoxin*? The spores are also heat-resistant and can survive in foods that are incorrectly or minimally processed. Often, there is no visible sign that a food is contaminated, but sometimes it will cause the can the food is packed in to become swollen.

Clostridium botulinum *(Botulism)*.

What are the three *Intoxication* bacteria you need to know?

Clostridium botulinum, Bacillus cereus, and S. aureus.

What are the three *Toxin-Mediated Infection*, TMI, bacteria you need to know?

Clostridium perfingens, Bacillus cereus, E. Coli.

What bacteria is anaerobic (but aerotolerant) gram-positive, spore-forming rods that produces *enterotoxin*? The bacterium is relatively cold-tolerant, and its spores are heat-resistant. Typically this bacteria is associated with spices, improperly cooled meat or gravy dishes, meat and meat products.

Clostridium perfringes.

What acronym in commonly used to remember the ideal conditions for bacterial reproduction?

FAT TOM *F*ood - Proteins or Carbohydrates *A*cidity - 4.6 or above *T*ime - 4 hours *T*emperature - 41- 135 degrees F *O*xygen - Aerobic, anaerobic, facultative or microaerophilic *M*oisture - Aw of 0.85 of higher

What negatively affects the ability of bacteria to grow on it?

Food items that are acidic or are high in sugar and salt don't usually support bacterial multiplication.

How do you control *Vibrio* when cooking?

Inside temp reaches 145 degrees Fahrenheit for at least 15 seconds.

Cryptosproidium parvum is a form of?

Parasitic infection.

Types of bacteria, organisms are capable of growth and reproduction in cold temperatures, ranging from 5- 50 degrees F. They are present in alpine and arctic soils, high-latitude and deep ocean waters, polar ice, glaciers, and snowfields.

Psychophilic.

Types of bacteria, organisms tend to grow well at refrigeration temp, usually between 30- 50 degrees F.

Psychotrophic.

What bacteria causes two kinds of illness: 1. Gastrointestinal illness, 2. Typhoidal illness. Up to 10% of people who don't get treatment may die. The spread of this bacteria causing foodborne illness can be prevented by avoiding cross-contamination and by properly cooking food.

Salmonella spp.

What is a bacterium that spreads from contaminated feces, often spreads through unclean water, whether it's drinking water or swimming pool water that an infected person has been in, even though the water might look clean? Think of the Oregon trail.

Shigella spp. Or Shigellosis. AKA: Bacillary dysentery

Although cooking destroys the vegetative cells (those capable of actively growing) of foodborne bacteria to acceptable levels, what kind of bacteria and genus can survive cooking and may germinate and grow in food that is not property *cooled* or *held after cooking*?

Spores of spore-forming bacteria such as *Bacillus cereus, Clostridium botulinum, and Clostridium perfingens.

What bacteria species is *gram-positive*, non-motile, catalase-positive, small, spherical bacteria (cocci), which on microscopic examination, appear in pairs, short chains, or bunched in grape-like clusters? They also have the ability to produce highly heat-stable *enterotoxins* that cause gastroenteritis in humans.

Staphylococcus aureus

What bacteria is not a *major* cause of Foodborne illness? It is found on the skin, mucous membranes of the mouth, respiratory, alimentary, and genitourinary tract of human and animals. They are opportunistic pathogens. Optimum incubation temperature is usually 98.6 degrees Fahrenheit. It is associated with many different foods, but is often transmitted by a sick employee or through food that has sustained temperature abuse.

Streptococcus pyogenes.

Some bacteria form spores to help them do what?

Survive adverse environmental conditions.

List all of the implications in outbreaks of *Listeria monocytogenes*.

Unpasteurized milk, cheese, ice cream, RTE (Ready-to-eat), refrigerated meat salads, and raw vegetable.

This bacteria have different species that can live in both saltwater and freshwater. Water contaminated with this bacteria cause illness if people drink the water or eat seafood that have been living in it, or if the water comes in contact with food in other ways. In the U.S., occasional cases of this illness from seafood continue, but the problem is much larger in countries with poor sanitation.

Vibrio cholerae (Cholera).

What genus of bacteria is commonly found to cause foodborne illness when contaminated seafood is eaten? You can find it in oysters.

Vibrio.