Foodborne Illness Caused by Bacteria Myla A. Argente

Classification of Food Borne Illness Infection – caused by eating food that contains living disease-causing microorganisms. Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body.

Foodborne Illness Caused by Spore-forming Bacteria Bacillus cereus Clostridium perfringens Clostridium botulinum

Bacillus cereus Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Bacillus cereus Bacterial intoxication or toxin-mediated infection Diarrheal Type: abdominal cramps (8 to 16 hrs) Vomiting Type: Vomiting, diarrhea, abdominal cramps (30 mins to 6 hrs) Diarrheal Type: meats, milk, vegetables Vomiting Type: rice, starchy foods, grains, cereals Properly heat, cool and reheat foods

Clostridium perfringens Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Clostridium perfringens Toxin-mediated infection Intense abdominal pains and severe diarrhea (8 to 22 hours) Spices, gravy, improperly cooled foods (especially meats and gravy dishes) Properly cook, cool and reheat foods

Clostridium botulinum Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Clostridium botulinum Intoxication Dizziness, double vision, difficulty in breathing and swallowing, headache (12 to 36 hours) Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass Properly heat process anaerobically packed foods

Foodborne Illness Caused by Non-Sporeforming Bacteria

Campylobacter jejuni Escherichia coli Listeria monocytogenes Salmonella spp Shigella spp Staphylococcus aureus Vibrio spp

Campylobacter jejuni Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Campylobacter jejuni Infection Watery, bloody diarrhea (2 to 5 days) Raw chicken, raw milk, raw meat Properly handled and cook foods; avoid cross contamination

Escherichia coli Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Shiga toxin-producing E. coli Infection or toxin-mediated infection Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs) Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce Practice good food sanitation, handwashing; properly handled and cook foods

Listeria monocytogenes Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Listeria monocytogenes Infection Healthy adult: flu-like symptoms At-risk population: meningitis, birth defects Still birth (1 day to 3 weeks) Raw milk, dairy items, raw meats, refrigertaed ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables and sea foods Properly store and cook foods; avoid cross contamination;rotate processed refrigerated foods using FIFO to ensure timely use

Salmonella spp. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Salmonella spp. Infection Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours) Raw meats, raw poultry, eggs, milk, dairy products Properly cook foods; avoid cross contamination

Shigella spp. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Shigella spp. Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days) Foods that are prepared with human contact: non-potable water; ready to eat foods Wash hands and pra tice good personal hygiene; properly cook foods

Staphylococcus aureus Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Staphylococcus aureus Intoxication Nausea, vomiting, abdominal cramps, head aches (2 to 6 hrs) Foods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.

Vibrio spp. Causative Agent Type of Illness Symptoms Onset Common Foods Prevention Vibrio spp. Infection Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteritis (2 to 48 hrs) Raw or improperly cooked fish and shellfish Practice good sanitation; properly cook foods; avoid serving raw sea foods

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