Όρια ανάπτυξης παθογόνων Παναγιώτης Ν. Σκανδάμης Αναπληρωτής Καθηγητής ΓΠΑ Εργ. Ποιοτικού Ελέγχου & Υγιεινής Τροφίμων & Ποτών Τμ. Επιστήμης & Τεχνολογίας Τροφίμων Γεωπονικό Παν/μιο Αθηνών Ιερά Οδός 75, 118 55, 210-5294684 pskan@aua.gr

Campylobacter jejuni/coli (Campylobacteriosis) Illness: infection; gastroenteritis; most common in USA Organism: non-spore-forming bacterium, gram- negative curved (cork-screw-like) rods, microaerophilic, thermotolerant-thermophilic, fragile Incubation period: 3-5 days Duration of illness: 2-10 days Symptoms: diarrhea (watery/sticky/bloody), fever, abdominal/muscle pain, nausea, headache

Campylobacter jejuni/coli (Campylobacteriosis) Infective dose: 400-500 cells or higher Fatality rate: low Sources: poultry, other animals, sewage, feces Foods involved: raw milk, undercooked poultry, cross-contamination Control: sanitation, hygiene, proper heating and processing, avoid cross-contamination

Campylobacter jejuni/coli (Campylobacteriosis) Oxygen requirements: Microaerophilic Growth temperatures: 30; 42-45; 45 oC Acidity (pH): 4.9; 6.5-7.5; 8.0 Minimum water activity (aw): 0.912 Generation interval (min): At 35oC, 1 – 27 min

Factors affecting growth and survival of Campylobacter jejuni/coli Reported Values  7.2 – 12.8 20.0 6.0 0.74 – 1.0 0.75 0.25 1.33 < 1 Skim milk Chicken Ground beef Raw milk Heat Resistance (D-value, min) Conditions  Factor D48°C D49°C D50°C D55°C D57°C D58°C D60°C

Salmonella species serotypes (Non-Typhoid Salmonellosis) Illness: infection; gastroenteritis Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 6-72 hours Duration of illness: 1-3 days, or more Symptoms: nausea, abdominal pain, chills, headache, diarrhea, fever, vomiting Infective dose: low (5-20 cells) or high, depending on strains; foods; individual

Salmonella species serotypes (Non-Typhoid Salmonellosis) Fatality rate: low Sources: poultry, other animals, insects, wild birds, humans, feces Foods involved: raw milk, undercooked poultry, eggs, meats, salads, chocolate, many foods Control: sanitation, hygiene, proper heating, processing and cold storage

Salmonella species serotypes (Non-Typhoid Salmonellosis) Oxygen requirements: Facultative anaerobe Growth temperatures: 5.1; 37; 45-47 oC Acidity (pH): 4.0-5.4; 6.5-7.5; 9.0 Minimum water activity (aw): 0.93-0.95 Salt: 4-8%

Yersinia enterocolitica (Yersiniosis) Illness: infection; gastroenteritis; appendicitis- like symptoms Organism: non-spore-forming bacterium, gram- negative rods, facultative, psychrotrophic Incubation period: 1-10 days Duration of illness: 2-3 weeks Symptoms: diarrhea, fever, vomiting, sharp pain in lower right side of abdomen Infective dose: Unknown; probably >106

Yersinia enterocolitica (Yersiniosis) Fatality rate: low Sources: water, swine, rodents, pets, birds, etc Foods involved: raw milk, ice cream, vegetables, raw pork, beef, tofu, chitterlings Control: sanitation, hygiene, water chlorination, proper cooking

Yersinia enterocolitica (Yersiniosis) Oxygen requirements: Facultative anaerobe Growth temperatures: 0; 32-34; 44 oC Acidity (pH): 4.6; 7.0-8.0; 9.0 Minimum water activity (aw): 0.95 Salt: 5-8% Generation Interval: 30°C, 34 min; 22°C, 60 min; 7°C, 300 min; 1°C, 2400 min

Shigella species (Shigellosis; Bacillary Dysentery) Illness: infection; gastroenteritis; shiga-like toxin (verotoxin) secretion Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 12-96 hours Duration of illness: 4-7 days Symptoms: diarrhea (may be bloody), intestinal mucosal ulceration, fever, nausea, cramps, sometimes vomiting

Shigella species (Shigellosis; Bacillary Dysentery) Infective dose: Low, a few (10) cells Fatality rate: as high as 10-15% for some strains Sources: human and animal fecal material, water, swine, rodents, pets Foods involved: raw vegetables, milk and milk products, poultry, salads, raw foods Control: sanitation, hygiene, water chlorination, proper cooking

Shigella species (Shigellosis; Bacillary Dysentery) Oxygen requirements: Facultative anaerobe Growth temperatures: 6; 37; 48 oC Acidity (pH): 4.8; 6.0-8.0; 9.3 Minimum water activity (aw): 0.95 Salt: 5-8%

Vibrio parahaemolyticus. (Vibrio parahaemolyticus-associated Vibrio parahaemolyticus (Vibrio parahaemolyticus-associated Gastroenteritis) Illness: infection; gastroenteritis Organism: non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic Incubation period: 4-96 hours Duration of illness: 2.5-7 days Symptoms: acute gastroenteritis, diarrhea, vomiting, cramps, headache, fever, chills Infective dose: 104 - >106

Vibrio parahaemolyticus. (Vibrio parahaemolyticus-associated Vibrio parahaemolyticus (Vibrio parahaemolyticus-associated Gastroenteritis) Fatality rate: low Sources: coastal marine environments, water, fish, seafood, animal intestines, Foods involved: undercooked, recontaminated or cross-contaminated seafood Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

Vibrio parahaemolyticus. (Vibrio parahaemolyticus-associated Vibrio parahaemolyticus (Vibrio parahaemolyticus-associated Gastroenteritis) Oxygen requirements: Facultative anaerobe Growth temperatures: 12.8; 37; 43 oC Acidity (pH): 4.5-5.0; 7.5-8.5; 11.0 Minimum water activity (aw): 0.94 Salt: 8%; Halophile (minimum 0.5%) Generation Interval: 8-18 min

Vibrio cholerae Serogroup O1 (Cholera) Illness: infection; gastroenteritis; cholera toxin produced in small intestine Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 6 hours to 5 days Duration of illness: hours to days Symptoms: mild-watery diarrhea to acute diarrhea with rice-like stools, cramps, nausea, vomiting, dehydration, shock, electrolyte loss, death

Vibrio cholerae Serogroup O1 (Cholera) Infective dose: >106 Fatality rate: low to high Sources: human feces, water, marine environments Foods involved: water and water- contaminated food, raw seafood Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

Vibrio cholerae Serogroup O1 (Cholera) Oxygen requirements: Facultative anaerobe Growth temperatures: 10; 30-37; 43 oC Acidity (pH): 5.0; 7.6; 9.6 Minimum water activity (aw): 0.97 Salt: 0.1 (minimum); 0.5 (optimum); 4.0 (maximum) Heat resistance (D-value, min): D60°C: 2.7; D72°C: 0.3

Vibrio vulnificus (Vibrio vulnificus-associated Illness) Illness: infection; gastroenteritis; primary septicemia; invasive and rapidly fatal Organism: non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic Incubation period: 7 hours to several days (16- 38 hours) Duration of illness: 2.5-7 days Symptoms: fever, chills, nausea, hypotension, sometimes vomiting, abdominal pain, diarrhea

Vibrio vulnificus (Vibrio vulnificus-associated Illness) Infective dose: unknown; predisposed (high serum iron; liver disease) individuals <100 cells Fatality rate: 50% Sources: saltwater, fish, seafood, molluscs Foods involved: raw oysters, wound infections, undercooked, recontaminated or cross- contaminated seafood Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination; do not eat raw oysters

Vibrio vulnificus (Vibrio vulnificus-associated Illness) Oxygen requirements: Facultative anaerobe Growth temperatures: 5; 37; 40 oC Acidity (pH): 5.0; 5.0-7.0; 10.0 Minimum water activity (aw): 0.96 Salt: 5%; (minimum 0.5%; optimal 1-2%)

Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) Illness: infection; hemorrhagic colitis; hemoltic uremic syndrome, thrombotic thrombocytopenic purpura; shiga-like toxin (verotoxin) secretion Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic; shiga toxin-producing E. coli serotypes O157:H7, etc Incubation period: 12-60 hours Duration of illness: 2-9 days Symptoms: watery and bloody diarrhea; HUS; TTP

Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) Infective dose: Low Fatality rate: 0-15% develop HUS with 5-10% fatal; TTP in elderly 50% fatal Sources: cattle, deer, other animals, manure, water Foods involved: raw or undercooked beef, milk, other foods, water, person-to-person Control: sanitation, hygiene, proper heating, processing and cold storage

Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) Oxygen requirements: Facultative anaerobe Growth temperatures: 10; 37; 45 oC Acidity (pH): 4.0; 6.0-7.0; 9.8-10; acid tolerant Minimum water activity (aw): 0.95 Salt: 6-8%

Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) Illness: infection; cholera-like illness; toxin production in intestine; induce fluid secterion Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 24-48 hours Duration of illness: short Symptoms: watery diarrhea, abdominal cramps, low grade fever, nausea, malaise

Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) Infective dose: 108 - 109 cells Fatality rate: low Sources: water contaminated with human sewage, infected food handlers Foods involved: dairy products, semi-soft cheeses, milk, water Control: sanitation, hygiene, proper heating, processing and cold storage

Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) Illness: infection; potential shiga-like toxin (verotoxin) secretion Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 24-48 hours Duration of illness: short Symptoms: watery or bloody diarrhea, abdominal cramps, low grade fever, nausea, malaise

Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) Infective dose: >106 cells Fatality rate: low; as high as 50% in infants in some countries Sources: water contaminated with human sewage, infected food handlers Foods involved: raw beef, chicken, any food exposed to fecal contamination Control: sanitation, hygiene, proper heating, processing and cold storage

Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) Illness: infection; closely related to Shigella potential shiga-like toxin (verotoxin) secretion Organism: non-spore-forming bacterium, gram- negative rods, facultative, mesophilic Incubation period: 12-72 hours Duration of illness: short Symptoms: abdominal cramps, diarrhea, vomiting, fever, chills, malaise, invade epithelial cells of intestine and cause mild form of dysentery (blood and mucus in feces)

Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) Infective dose: as few as 10 cells Fatality rate: low; usually self-limiting Sources: water contaminated with human sewage, infected food handlers Foods involved: hamburger, unpasteurized milk, cheese, any food contaminated with feces has the potential Control: sanitation, hygiene, proper heating, processing and cold storage

Minimum Maximum Optimum Factors affecting growth and survival of diarrheagenic Escherichia coli 0.950 0.995 Minimum Optimum 4.4 9.0 6.0 - 7.0 Minimum Maximum Optimum Acidity (pH) 7 – 8 44 – 46 35 – 40 Temperature (oC) Reported Values  Conditions  Factor Water activity (aw)

Factors affecting growth and survival of diarrheagenic Escherichia coli 270 45 24 9.6 D57.2°C D60°C D62.8°C D64.3°C Heat resistance (D-value, sec) Reported Values  Conditions  Factor

Staphylococcus aureus (Staphylococcal Food Poisoning) Illness: intoxication/poisoning; heat-stable enterotoxins Organism: non-spore-forming bacterium, gram-positive grape-like, facultative, mesophilic Incubation period: 0.5-8 hours Duration of illness: 6-48 hours Symptoms: nausea, vomiting, diarrhea, cramps Infective dose: 1 mg toxin

Staphylococcus aureus (Staphylococcal Food Poisoning) Fatality rate: Rare Sources: Skin, hands, throat, nose, hair, wounds, animal hides, food slicers Foods involved: ham and other meat and poultry products, eggs, fish, cream-filled pastries, meat and egg salads, dairy products, deli foods Control: sanitation, hygiene, proper heating, processing and cold storage

Staphylococcus aureus (Staphylococcal Food Poisoning) Oxygen requirements: Facultative anaerobe Growth temperatures: 7-11; 37; 48 oC Acidity (pH): 4.0; 6.0-7.0; 9.8-10 Minimum water activity (aw): 0.86 Salt: 10-18% Heat resistance (D-value, sec): Organism, D65.5°C: 15-132; Enterotoxin: D80.0°C: 180

Listeria monocytogenes (Listeriosis) Illness: infection with many severe syndromes in sensitive individuals Organism: non-spore-forming bacterium, gram- positive rods, facultative, psychrotrophic Incubation period: >12 hours; 3 days to 3 months Duration of illness: short-long Symptoms: mild, flu-like gastroenteritis; meningitis; abortions; stillbirths; septicemia; etc

Listeria monocytogenes (Listeriosis) Infective dose: unknown; 100 cells/g food? low for immunocompromized? <1000 cells Fatality rate: 20-30% Sources: soil, vegetation, humans, animals, water, silage, etc Foods involved: raw milk, cheeses, coleslaw, ice cream, vegetables, raw meat, luncheon meats; seafood Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

Listeria monocytogenes (Listeriosis) Oxygen requirements: Facultative anaerobe Growth temperatures: 0; 30; 45 oC Acidity (pH): 4.4; 7.0-7.5; 9.0 Minimum water activity (aw): 0.92 Salt: 10% Heat resistance (D-values, sec): D71.7°C: 0.9-5.0

Factors affecting growth and survival of Listeria monocytogenes 0.65 h 0.67 h 0.69 h 5.0 h 5.3 h 5.9 h 7.2 h 1.34 – 1.52 days 1.16 - 1.66 days 1.26 – 1.50 days 1.27 – 1.56 days Chocolate milk Cream Whole/Skim milk Chocolate milk Cream Whole milk Skim milk Chocolate milk Cream Whole milk Skim milk Generation interval Reported Values  Conditions  Factor 35°C 13°C     4°C

Clostridium botulinum (Botulism) Illness: intoxication/poisoning; heat-sensitive neurotoxins Organism: spore-forming bacterium (types A-G), gram-positive rods, anaerobic, mesophilic (proteolytic), psychrotrophic (nonproteolytic) Incubation period: 12-36 hours (2-6 days) Duration of illness: as long as several months Symptoms: dizziness, fatigue, weakness, double vision, slurred speech, shortness of breath, paralysis, respiratory failure, death

Clostridium botulinum (Botulism) Infective dose: very low Fatality rate: 5-10% Sources: soil, water, sediments, vegetation, animals Foods involved: vegetables, meat, fish, fruits, condiments, any low acid (pH>4.6) moist food; improperly processed or abused Control: sanitation, hygiene, proper heating, processing and storage

Clostridium botulinum (Botulism) Infant botulism: toxicoinfection; constipation, weakness, respiratory failure, death; soil, honey Oxygen requirements: Anaerobic Growth temperatures: 3.3 or 10; 30-37; 48 oC Acidity (pH): 4.6 or 5.0; 6.5-7.0; 9.0 Minimum water activity (aw): 0.94 or 0.97 Salt: 5 or 10%

Minimum Maximum Optimum Factors affecting growth and survival of Clostridium botulinum, Group I 10 Maximum NaCl (%) 25 D100°C (Spores) Heat resistance (D-value, sec) 0.94 Minimum 4.6 Acidity (pH) 10 48 37 Minimum Maximum Optimum Temperature (oC) Reported Values  Conditions  Factor Water activity (aw)

Minimum Maximum Optimum Factors affecting growth and survival of Clostridium botulinum, Group II 5 Maximum NaCl (%) < 0.1 D100°C (Spores) Heat resistance (D-value, sec) 0.97 Minimum 5.0 Acidity (pH) 3.3 30 Minimum Maximum Optimum Temperature (oC) Reported Values  Conditions  Factor Water activity (aw)

Clostridium perfringens (Perfringens Food Poisoning) Illness: intoxication/poisoning; enterotoxins released during sporulation in intestine Organism: spore-forming bacterium, gram- positive rods, anaerobic to aerotolerant, mesophilic Incubation period: 8-24 hours Duration of illness: 12-24 hours Infective dose: 5-9 logs of cells

Clostridium perfringens (Perfringens Food Poisoning) Symptoms: diarrhea, cramps, rarely, vomiting and nausea, flatulence Fatality rate: Rare Sources: soil, sediments, dust, feces, animals, raw foods Foods involved: improperly cooked and slowly cooled meat and poultry, gravies, soups, sauces Control: sanitation, hygiene, proper heating, rapid cooling

Clostridium perfringens (Perfringens Food Poisoning) Oxygen requirements: Anaerobic to aerotolerant Growth temperatures: 12; 43-45; 50 oC Acidity (pH): 5.0; 6.0-7.5; 8.3 Minimum water activity (aw): 0.95 Salt: 6%

Bacillus cereus (Bacillus cereus Food Poisoning) Illness: intoxication/poisoning; diarrheal type and emetic (vomiting) type; different toxins Organism: spore-forming bacterium, gram- positive rods, aerobic, mesophilic with some psychrotrophic Incubation period: diarrheal: 6-16 hours; emetic: 0.5-6 hours Duration of illness: diarrheal: 12-24 hours; emetic: 6-24 hours Infective dose: 3-6 logs of cells

Bacillus cereus (Bacillus cereus Food Poisoning) Symptoms: diarrheal: diarrhea, cramps, s ometimes vomiting; emetic: nausea, vomiting, sometimes diarrhea and cramps Fatality rate: Rare Sources: soil, dust, water, sediments, vegetation, spices, dried foods, cereals (rice) Foods involved: diarrheal: meats, soups, sauces, vegetables, nuts; emetic: cooked rice, pasta Control: proper heating and rapid cooling

Bacillus cereus (Bacillus cereus Food Poisoning) Oxygen requirements: Aerobic to facultative Growth temperatures: 4 or 10; 30; 49 oC Acidity (pH): 4.35; 6.0-7.5; 9.3 Minimum water activity (aw): 0.912 Salt: 10% Generation interval (min): Cells, 18-27; Spores, 1-59

Control of Significant Food Safety in Microorganisms Clostridium botulinum Staphylococcus aureus Salmonella spp. Listeria monocytogenes Clostridium perfringes Escherichia coli O2 Require- ment Anaerobe Facultative Growth Range 10-50 6.5-50 5-47 3-45 10-45 Opt. Growth Range 30-40 35-37 30-37 43-45 37 pH (mini- mum) 4.7 4.2 4.05 5 3.6-4.7 Salt (max, %) 10-12 18-20 3.2-5.3 8-12 8 7.5-80 Water Activity (aw) .94-.95 .86/.90* .945 .97 .95 .9 *Growth at 0.86, Toxin Production at 0.90 SOURCE: Meat & Poultry magazine (October 2000)

ADDITIONAL INFORMATION ON FOODBORNE HAZARDS U.S. Food & Drug Administration Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook The "Bad Bug Book" http://www.cfsan.fda.gov/~mow/intro.html