HOW MICROORGANISMS ARE NAMED CAROLUS LINNAEUS in 1735 He was the one who established the current system

of naming a microorganisms NOTE: The words used are LATIN, because during those times Latin was the scientific language used by scholars. The first word refers to the GENUS with the first letter always capitalized Names of microorganisms are always underlined or italized. The genus may be abbreviated, but not the species (ex: E.coli is acceptable) GENUS is sometimes named after the discoverer; or it gives a clue about the shape and color or microorganism ND 2 TERM or SPECIES name may describe the location where the microorganism is usually found. It is written in lower case (not capitalized) FOR EXAMPLE: Escherichia Coli Dr. Escherich was the scientist involved with its study and coli refers to the colon or large intestine where the bacteria abound. GENERAL CLASSIFICATION OF PATHOGENIC MICROORGANISMS FOUR MAIN GROUPS of FOODBORNE PATHOGENS presented: Bacteria Molds Viruses Parasitic Protozoans BACTERIA are microscopic, one-celled organisms unlike plant or animal cells, they do not have a separate nucleus and distinct cell membrane some bacteria may occur as spores or as flagellates BACTERIA are classified according to: a. b. c. SHAPE COCCUS (round) BACILLI (rectangular or rod-shaped) SPIROCHETES (spiral)

What are bacteria?

Single celled organisms Very small Need a microscope to see Can be found on most materials and surfaces Billions on and in your body right now

What do they look like? Three basic shapes Rod shaped called bacilli (buh-sill-eye) Round shaped called cocci (cox-eye) Spiral shaped

. Some exist as single cells, other clusters together Bacteria are ALIVE! What does it mean to be alive? They reproduce (make more of themselves) They need to eat

HOW DO BACTERIA REPRODUCE? Grow in number not in size Humans grow in size from child to adult Make copies of themselves by dividing in half Human parents create a child

OXYGEN needs for GROWTH a. AEROBIC bacteria that need oxygen to grow b. ANAEROBIC BACTERIA Bacteria that do not need oxygen to grow

STATE when it produces ILLNESS a. INFECTIVE/VEGETATIVE b. TOXIN PRODUCING FORM PATHOGENICITY of the BACTERIA a. FOODBORNE INFECTION is the ingestion of the live microorganisms b. FOODBORNE INTOXICATION is the ingestion of their toxin even if the bacteria that had produced the toxin already died

Canned Goods that are under processed especially food of low acidity Avoid home-canned foods Buy canned goods that are from reliable packers who use proper anaerobic cooking and packing process When reheating canned foods, boil for at least 20 min.

PREVENTION:

Bacillus cereus
a sporeforming rod-shaped bacterium that produces a heat-resistant spore it thrives with or without oxygen SYMPTOMS: the DIARRHEAL type observed after 8 to 16 hrs after ingestion the VOMITING type with an earlier onset as soon as 30 min after COMMON FOODS: Meats, Milk, and Vegetables Starchy foods like: Rice, Cereals, Pasta, Potatoes, and Grains are involved PREVENTIONS: Properly cooking, rapid cooling and fast storage

Clostridium perfringens occurs frequently in the intestines of man and other animals It is not life-threatening as C.botulinum because thorough cooking destroys its spores FOOD SERVICE GERM those that survive the high heat that multiplies rapidly when food is allowed to cool slowly at room temperature and not properly stored commonly reported illness in eating facilities that cook food in quantity especially meats and gravies /sauces and left standing at warm temperatures (80 to 14o degrees) ONSET TIME: Occur between 8-20 hrs Infection causes severe abdominal pain and diarrhea PREVENTIVE MEASURES Cook foods at 145 degrees F or above Rapidly cool to below 70 degrees F within 2 hrs then refrigerate or freeze if not immediately consumed. Be sure to wrap or cover properly and label When reheating, cook until food reaches 165 F or 74 C. Reheat foods only once. Discard any left-overs after that Escherichia coli this is a large family of bacteria to which a recent serious outbreak was a result of a particular strain This strain is virulent. It takes only 10 bacteria to be ingested in the human intestines to produce a potent toxin SYMPTOMS: Occurs within 12 to 72 hours The toxin causes nausea, vomiting, severe abdominal pain, and bloody diarrhea If the illness persists for weeks, red blood cells are destroyed and the kidneys fail due to a hemolytic uremic syndrome, abbreviated as HUS Some E.coli have been isolated from raw unpasteurized milk. PREVENTIONS: General sanitary food practices Personal hygiene by food handlers Thorough cooking of beef and other meats Cooking fish properly Using pasteurized milk and juices Listeria monocytogenes found in soil and water it lives in the intestinal tract of most animals COMMON FOODS: Fresh Vegetables grown with manure as fertilizer Raw Milk

Campylobacter jejuni this bacillus occurs in the gastrointestinal tract of cattle, poultry, dogs and even flies. The infection called campylobacteriosis is evident after 2 or 4 days characterized by nausea, fever, diarrhea, and abdominal cramps. It is killed at temperatures higher than 180 degrees F, but if it survives, the toxin it produces in the intestines could cause complications later on that include arthritis and Guillain-Barre syndrome Clostridium botulinum Widespread in nature occurs in soil, streams, lakes and coastal waters and grows only when there is little or no oxygen (called anaerobic conditions) BOTULISM a disease caused by this bacteria a type of toxin that gets absorbed through the intestines and then circulated by the blood and could affect the nerves of the eyes, swallowing and breathing . Without immediate treatment, the victim could suffocate COMMON FOODS:

Unpasteurized Dairy Products like cheeses, ice-cream, and raw fresh vegetables contaminated with Listeria ILLNESS: LISTERIOSIS has flu-like symptoms Healthy adults do not exhibit serious illness, but in the high-risk individuals, chronic complications could occur and life could be threatened PREVENTIONS: Cooking Foods properly and storing quickly Avoid cross contamination General sanitary food practices by food handlers Salmonella spp. This is a whole family of germs that cause annually about 3 million foodborne infections in the USA The disease called SALMONELLOSIS have serious symptoms, but fatality is less than one percent of cases COMMON FOODS: Raw Meats (especially poultry) Eggs, Milk, and dairy products Fish, Chocolate and cream-filled desserts The bacteria found in food usually come from fecal contamination. It takes only 15 to 20 bacteria to cause illness, depending on the strain of the bacteria, the age, and health of the victim. They produce a toxin in the small intestines that causes diarrhea, abdominal cramps, fever, headache, and vomiting SYMPTOMS: Occur 6 to 48 hrs after ingestion and could clear up after 2-5 weeks PREVENTIONS: Observing general food sanitation practices Proper Hand washing by food handlers Cooking foods thoroughly Avoiding cross-contamination (using the same cutting board without sanitizing to slice cooked meats, after using it for raw poultry) Shigella spp Bacteria can thrive with or without oxygen They are found in the intestines and feces of warm-blooded animals and in humans. SHIGELLOSIS A foodborne infection caused when the intestinal wall is ulcerated, produces a bloody diarrhea Known as BACILLARY DYSENTERY It should be treated immediately before the fever chills and dehydration worsen COMMON FOODS: Contaminated drinking water Raw and Ready-to-eat meats Milk and Dairy Products Fresh vegetables served raw Mixed salads (chicken macaroni, potato) PREVENTIONS: General food sanitary practices especially handwashing by food handlers; using potable water supply, avoiding crosscontamination in food preparation and storage and proper cooking

Staphylococcus aureus Bacterium produces a potent toxin that is heat stable It can grow even in salty foods, or on foods with high sugar content. It is transmitted to cooked foods that have been recontaminated by careless food handlers who carry the pathogen in their skin, fingers, hair, throat, lips, and nose. Cook foods should not re-use tasting, spoons and should avoid spreading that bacterium from saliva, coughing, sneezing or even from talking SYMPTOMS: 2-6 hours after ingesting the contaminated food It has severe headache, intense nausea and vomiting, abdominal cramps, and diarrhea Cooking does not inactivate the toxin PREVENTIONS: Personal Hygiene and General Sanitary practices in food handling.

Vibrio spp
3 TYPES: Vibrio cholera (common type) SYMPTOMS: Appear 2 to 48 hrs after ingesting the contaminated food ILLNESS: Gastroenteritis, Vomiting, Diarrhea, fever and chills COMMON FOODS: Raw or improperly cooked fish and seafood.