Όρια ανάπτυξης παθογόνων

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, ,

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

Infective dose: 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

Oxygen requirements: Microaerophilic Growth temperatures: 30; 42-45; 45 oC Acidity (pH): 4.9; ; 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

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

Oxygen requirements: Facultative anaerobe Growth temperatures: 5.1; 37; oC Acidity (pH): ; ; 9.0 Minimum water activity (aw): 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

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

Oxygen requirements: Facultative anaerobe Growth temperatures: 0; 32-34; 44 oC Acidity (pH): 4.6; ; 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: hours Duration of illness: 4-7 days Symptoms: diarrhea (may be bloody), intestinal mucosal ulceration, fever, nausea, cramps, sometimes vomiting

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

Oxygen requirements: Facultative anaerobe Growth temperatures: 6; 37; 48 oC Acidity (pH): 4.8; ; 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: days Symptoms: acute gastroenteritis, diarrhea, vomiting, cramps, headache, fever, chills Infective dose: >106

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 Gastroenteritis) Oxygen requirements: Facultative anaerobe Growth temperatures: 12.8; 37; 43 oC Acidity (pH): ; ; 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

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

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 ( hours) Duration of illness: days Symptoms: fever, chills, nausea, hypotension, sometimes vomiting, abdominal pain, diarrhea

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

Oxygen requirements: Facultative anaerobe Growth temperatures: 5; 37; 40 oC Acidity (pH): 5.0; ; 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: hours Duration of illness: 2-9 days Symptoms: watery and bloody diarrhea; 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

Oxygen requirements: Facultative anaerobe Growth temperatures: 10; 37; 45 oC Acidity (pH): 4.0; ; ; 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: hours Duration of illness: short Symptoms: watery diarrhea, abdominal cramps, low grade fever, nausea, malaise

Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea)
Infective dose: 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: 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: 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 Minimum Optimum Minimum Maximum Optimum Acidity (pH) 7 – 8 44 – – 40 Temperature (oC) Reported Values Conditions Factor Water activity (aw)

Factors affecting growth and survival of diarrheagenic Escherichia coli
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: hours Duration of illness: 6-48 hours Symptoms: nausea, vomiting, diarrhea, cramps Infective dose: 1 mg toxin

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

Oxygen requirements: Facultative anaerobe Growth temperatures: 7-11; 37; 48 oC Acidity (pH): 4.0; ; Minimum water activity (aw): 0.86 Salt: 10-18% Heat resistance (D-value, sec): Organism, D65.5°C: ; 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

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

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

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 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: 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

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

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; ; 9.0 Minimum water activity (aw): 0.94 or 0.97 Salt: 5 or 10%

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) Minimum Maximum Optimum Temperature (oC) Reported Values Conditions Factor Water activity (aw)

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) 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: hours Infective dose: 5-9 logs of cells

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

Oxygen requirements: Anaerobic to aerotolerant Growth temperatures: 12; 43-45; 50 oC Acidity (pH): 5.0; ; 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: hours Duration of illness: diarrheal: hours; emetic: 6-24 hours Infective dose: 3-6 logs of cells

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

Oxygen requirements: Aerobic to facultative Growth temperatures: 4 or 10; 30; 49 oC Acidity (pH): 4.35; ; 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 (minimum) 4.7 4.2 4.05 5 Salt (max, %) 10-12 18-20 8-12 8 7.5-80 Water Activity (aw) .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"

Όρια ανάπτυξης παθογόνων

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