Venian Camelle R.

Duque HRMI-0I

Major Food borne illnesses caused by bacteria
Salmonellosis- is an infection with Salmonella bacteria. Most people infected with Salmonella develop diarrhea, fever, vomiting, and abdominal cramps 12 to 72 hours after infection. In most cases, the illness lasts four to seven days, and most people recover without treatment. Shigellosis- also known as bacillary dysentery or Marlow Syndrome, in its most severe manifestation, is a foodborne illness caused by infection by bacteria of the genus Shigella. Shigellosis rarely occurs in animals other than humans and other primates like monkeys and chimpanzees. Listeriosis- is a bacterial infection caused by a Gram-positive, motile bacterium, Listeria monocytogenes. Listeriosis occurs primarily in newborn infants, elderly patients, and patients who are immune compromised. Listeriosis kills at least 1 in 5 persons it infects. Its wide range of temperature tolerance necessitates extra care in food processing and storage. Staphylococcal Food Poisoning- is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus. It is one of the most common foodborne illnesses in the United States. Clostridium Per ringers Enteritis- A bacterial infection of the small intestine caused by C. perfringens resulting in a secretory diarrhea. Bacillus Cereus Gastroenteritis- is an endemic, soil-dwelling, Gram-positive, rod-shaped, beta hemolytic bacterium. Some strains are harmful to humans and cause foodborne illness, while other strains can be beneficial as probiotics for animals. Botulism- is a rare but serious paralytic illness caused by botulinum toxin which is a protein produced under anaerobic conditions by the bacterium Clostridium botulinum, and affecting a wide range of mammals, birds and fish. Campylobacteriosis- It is a diarrheal illness caused by infection with the bacterium Campylobacter jejuni. It is the most common cause of bacterial diarrhea in New York State. Most cases are seen in the summer months and occur as single cases. E. coli 0157:H7 EHEC- is an enterohemorrhagic strain of the bacterium Escherichia coli and a cause of foodborne illness. Infection often leads to hemorrhagic diarrhea, and occasionally to kidney failure, especially in young children and elderly persons. Vibrio Gastroenteritis- an infectious disease caused by Vibrio parahaemolyticus acquired from contaminated seafood. It is characterized by nausea, vomiting, abdominal pain, and diarrhea. Headache, mild fever, and bloody stools also may be present. Spontaneous recovery usually occurs in 2 to 5 days. Yersiniosis- is a bacterial infection caused by the bacterium Yersinia enterocolitica, also known as Y. enterocolitica. Most cases of yersiniosis originate from consuming contaminated food, especially pork that has been prepared incorrectly or eaten raw.

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