FOOD HYGIENE & MICROBIOLOGY

SOURCES OF
HARMFUL BACTERIA
AND THEIR METHODS
OF TRANSMISSION
CP-2

By:
Harmanpreet kaur
Roll no: 237576

Submitted to:
Kuljinder kaur
 Index

Sr.no. Particulars Pg. no.

1. Salmonella FP 1-3

2. Staphylococcal FP 3-5

3. Clostridium per fringes FP 5-6

4. Clostridium botulinum FP 6-7

5. Summary 8
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Food poisoning occurs when contaminated food or water is ingested. Food poisoning, also called foodborne illness, is
an infection or irritation of digestive tract that spreads through food or drinks.
Contamination can occur anywhere along the process of obtaining and eating food – it can occur during growing,
harvesting, processing, storing, or preparation stages.
In most cases, bacteria, viruses, or parasites are transferred to food from other sources, making these
organisms the most common causes of food poisoning.
However, in some less common types of food poisoning, the poison or toxin is naturally part of the food (e.g.,
poisonous mushrooms or fish). Other less common causes include shellfish and insecticides.
Food poisoning can also occur when non-infectious poisons (such as poisonous mushrooms) or heavy metals (such
as lead or mercury) find their way into stomachs.
Many bacteria can cause food poisoning, either directly or by the toxins they produce.
Some of the most common include Salmonella, E. coli, Shigella, Staphylococcus, Campylobacter, and Clostridium
perfringens.
Many bacterial causes of food poisoning can be found in undercooked meats, poultry, eggs, dairy, processed
meats, fish, custards, cream pies, and contaminated water.

Salmonella food poisoning

Characteristics
Salmonella are a group of Gram-negative bacteria.
They are non-spore forming prokaryotes
Salmonella are rod-shaped bacteria generally 2–5 microns long by 0.5–1.5 microns wide rods.
They are motile through the use of multiple flagella.
GROWTH TEMP : 6–46°C with an optimum of 37°C .growth is substantially reduced at temperatures below 15°C.
PH: 4.1–9.0 with an optimum of 6.5–7.5.
Salmonella can also survive in harsh conditions, including persisting in frozen meat for a year or more.
Salmonella bacteria can cause food poisoning by surviving the stomach acid barrier and invading the small and
large intestine.
The bacteria then produce toxins that cause the epithelial cells to release proinflammatory cytokines, which
trigger an inflammatory reaction.
This reaction can lead to diarrhoea, ulceration, and mucosa destruction.
The bacteria can also spread from the intestines to cause systemic disease. ( a disease that affects the body
as a whole, or multiple organs and tissues)

Sources of infection in susceptible food

Salmonellae live in the gastrointestinal tracts of domestic and wild animals
Wild birds have been known to be a reservoir of these bacteria. The organism resides in the intestines of
infected birds. Migratory birds are a particular concern.
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Domestic animals are also Salmonella reservoirs. Dogs and cats are top on the list but exotic pets such
as reptiles, birds, etc. are also kept more frequently
Salmonellosis is chiefly a foodborne infection but 7% of human salmonellosis is related to reptiles These
reptiles carry the bacteria in their intestinal tract and shed them through their faeces.
Humans, especially infected food handlers, and contaminated environments are also major reservoirs of
Salmonella.
The most common sources of salmonella food poisoning are eating contaminated food, such as:
1. Raw or undercooked meat and poultry products
2. Raw or undercooked eggs and egg products
3. Raw or unpasteurized milk and other dairy products
4. Raw fruits and vegetables
5. Handling animals or pets
6. Eating unwashed fresh fruits and vegetables.
7. Faecal matter and intestinal contents from animals, including livestock, pests, and humans.
8. Dirt and soil.
9. Dirty packaging.
10. Workers' hands and clothing.

Symptoms
Symptoms develop 12 to 72 hours after infection .Possible signs and symptoms of salmonella infection
include:
Diarrhoea
Stomach (abdominal) cramps
Fever
Nausea
Vomiting
Chills
Headache
Blood in the stool
Signs and symptoms of salmonella infection generally last a few days to a week. Diarrhoea may last up to
10 days, but it may take several months before bowels return to usual stool habits.

Treatment & Prevention

Treatment involves:
Anti-diarrhoeals, such as loperamide (Imodium A-D)
Antibiotics to kill the bacteria
Rehydration
Rehydration by IV fluids in severe diarrhoea

DIETARY TREATMENT

After a bout of food poisoning, eat bland foods that are easy to digest
foods that restore hydration, such as bananas, rice, oatmeal, chicken broth, crackers, and rehydrating
solutions like Gatorade and Pedialyte.
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PREVENTION

Don’t eat raw or barely cooked eggs or meat.

Don’t eat or drink anything with unpasteurized milk or juice.
Don’t wash raw poultry, meat, or eggs before cooking.
Wash raw fruits and vegetables well, and peel them if possible.
Don’t prepare food for other people if you’re vomiting or have diarrhea.
Refrigerate food properly, both before cooking it and after serving it.
Wash your hands well with soap and warm water before and after handling food.
Keep kitchen surfaces clean before preparing food on them.
Don’t mix cooked food with raw food or use the same utensils to prepare them.
Cook meat to its correct minimum temperature. Use a food thermometer to be sure.
Wash your hands with soap and water after touching animals, their toys, and their bedding.

Staphylococcus food poisoning

Staphylococcal or GOLDEN STAPH. food poisoning (SFP) occurs
enterotoxins produced by the bacteria Staphylococcus aureus (S.
Staph is commonly found on humans and animals, and about 25%
and in their nose.
Staph usually does not cause illness in healthy people, but it can
when someone eats food contaminated with
aureus).
of people and animals have it on their skin
produce toxins that cause SFP.

Characteristics
It is a gram positive bacteria.
Heat resistant.
It is non- motile , non-spore forming.
Facultatively anaerobic.
S. aureus colonies are yellow, round, large (1-3 mm), convex..
S. aureus has a remarkable ability to withstand antibiotics and evade the human immune system.
GROWTH TEMP : 7 °C to 48.5° C; optimum 30 to 37°C
GROWTH pH : 4.2 to 9.3 ; optimum 7 to 7.5.
It withstand sodium chloride concentration up to 15% NaCl.
It can also tolerate low water activity values.

Mechanism of infection

Staphylococcus aureus (S. aureus) lives in skin and mucosa.

inoculated into an open wound. / through oral ingestion of infected food

The skin and mucous membranes can be breached by trauma or viral infection.
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S. aureus bind to vessel walls and secrete toxins that damage the endothelium, causing endothelial
dysfunction, aberrant coagulation, and vascular leakage.

local infectious foci at the vessel wall, S. aureus metastasize into the surrounding organs or
disseminate through bloodstream to other body site

Sources of infection in susceptible food

Staphylococcus aureus is most often spread by contaminated hands.
Staph germs can spread through skin-to-skin contact, touching something with the staph germ on it, or
droplets in coughs and sneezes.
Food products most commonly associated with SFP are milk and cheeses.
Poultry and cooked meat products like ham or corned beef
Canned food
Bakery products, especially cream-filled pastries and cakes
Sandwich fillings
Egg products
Vegetables
Seafood

Symptoms
Symptoms usually develop within 30 minutes to 8 hours after eating or drinking an item containing Staph toxin,
and last no longer than 1 day
Symptoms of staphylococcus aureus (Staph) food poisoning include:
Vomiting
Nausea
Diarrhoea, usually watery but sometimes with blood
Stomach cramps
mild fever,
weakness,
dizziness and
chills

Treatment & Prevention

TREATMENT
Most people recover without treatment.
The administration of fluids is recommended if the diarrhoea or vomiting is severe.

PREVENTION
Cook foods to safe temperatures: Reach a safe internal temperature of 60°C or higher for hot foods and
4°C or lower for cold foods.
Maintain food temperatures: Keep food at or above 60°C (140°F) or below 4°C (4°C).
Cool cooked foods quickly: Cool cooked foods that won't be eaten immediately to below 4°C within 6 hours.
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Store food safely: Store cooked food in wide, shallow containers in the fridge within 2 hours (or 1 hour if
it's hotter than 32 degrees C outside).
Wash your hands: Wash your hands and fingernails thoroughly before cooking, eating, or serving food.
Maintain clean food preparation surfaces
Shop safely: Bag raw meat, poultry, or fish separately from other food items.
Don't prepare food If you have skin infections, wounds, or sores on your hands or wrists.

Clostridium perfringes food poisoning

Clostridium perfringens food poisoning is acute gastroenteritis caused by ingestion of contaminated food.
Once inside the gastrointestinal tract, C. perfringens produces an enterotoxin that acts on the small bowel.

Characteristics
Clostridium perfringens is a gram-positive bacteria.
Anaerobic, spore-forming bacteria.
Found in the intestines of humans and animals.
It is non-motile, and its vegetative cells are rod-shaped
C. perfringens spores sometimes survive cooking; they can germinate and multiply
GROWTH TEMP: 15–50 °C, with an optimum temperature of 37 °C.
GROWTH PH: between 5.0 and 9.0, with an optimum pH of 6.0–7.0. Some growth may be expected at pH
values of 5.0 and 8.3.

Sources of infection in susceptible food

Under certain conditions, such as when food is kept at an unsafe temperature (between 4 degree C to 60
degree C), C. perfringens spores can transform into active bacteria, which multiply in the food. After
someone eats food containing C. perfringens, it can produce a toxin (poison) that causes diarrhoea.
Found in :soil, marine sediment, intestines of humans and animals, decaying vegetation, and insects.
It spreads quickly through
1. undercooked beef and poultry
2. pork, lamb, fish, shrimp, crab,
3. potato salad, and cheese.

Symptoms
Symptoms usually begin 6 to 24 hours after consuming the bacteria and typically last less than 24 hours.
Watery diarrhoea
Nausea
Vomiting
Abdominal pain
Fever
Stomach bloating
Increased gas
Weight loss, Loss of appetite
Muscle aches
Fatigue
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Treatment & Prevention
TREATMENT
supportive care, which includes .
1. intravenous fluids
2. medicine to control fever and pain.
If you're very sick, your provider will treat you with antibiotics, but this usually isn't necessary.

PREVENTION
Cook food to a safe internal temperature
Keep cooked food at 140°F (60°C) or hotter or 40°F (10°C) or colder
Refrigerate leftovers at 40°F (10°C) or colder within 2 hours after cooking
Cool cooked foods that are not consumed immediately to at or below 4°C (10°C) within 6 hours
When reheating cooled or chilled foods, all parts of the foods should reach a minimum temperature of at
least 165°F (74°C) (FDA 2013)
Wash your hands before and after preparing food or eating
Wash food prep and eating surfaces and utensils before and after use
Divide large pots of food, such as soups and stews, and large cuts of meats, such as roasts, into small
quantities for refrigeration
Refrigerate or freeze meat, poultry and seafood as soon as possible
Don't leave prepared food out for longer than two hours

Clostridium botulinum food poisoning

Foodborne botulism occurs when C. botulinum grows and produces toxins in food prior to consumption.
C. botulinum produces spores and they exist widely in the environment including soil, river and sea water.

Characteristics
Clostridium botulinum is a gram-positive bacteria.
It is rod-shaped.
anaerobic and spore-forming,
it is motile bacterium with the ability to produce the neurotoxin botulinum.
Temperature: Ambient temperatures above 38°F (3.3°C), but below 250°F (121°C)
Acidity: pH greater than 4.6, but near 7 or neutral
Moisture: greater than 0.85, but low Water activity
Salt content: Low

Mechanism of action
Botulinum toxins are ingested through improperly processed food in which the bacteria or the spores survive,
then grow and produce the toxins.
Botulinum toxin, produces paralysis by blocking presynaptic release of the neurotransmitter (acetylcholine) at
the neuromuscular junction, thereby inducing partial paralysis and atrophy.
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Sources
they exist widely in the environment including soil, river and sea water.
Foodborne botulism commonly occurs when homemade canned foods are improperly preserved or stored.
Though rare, improperly canned store-bought foods can also cause botulism.
Other sources of foodborne botulism include:
1. Oils infused with herbs.
2. Potatoes baked in aluminum foil.
3. Canned cheese sauces.
4. Bottled garlic.
5. Canned tomatoes.
6. Carrot juice.
7. Foods kept warm or left unrefrigerated for too long.

Symptoms
Fatigue
Weakness
Vertigo
Blurred vision
Dry mouth
Difficulty swallowing and speaking
Vomiting
Diarrhea, Constipation, and Abdominal swelling.

Treatment & Prevention

TREATMENT
antitoxin, which prevents the toxin from causing more harm. Antitoxin doesn't heal damage that's already been
done.
Assisted breathing using a ventilator for breathing difficulties.
Intravenous fluids if the person can't swallow.
Decontamination
PREVENTION
refrigerating leftovers promptly
using foods that are stored in oil within 10 days of opening
keeping foods stored in oil, like vegetables and herbs, in the fridge
making sure products marked ‘keep refrigerated’ are kept in the fridge
learning about home canning safety if you prepare your own canned goods
keeping baked potatoes wrapped in aluminum foil hot until served, or refrigerated
Never eat food from cans that are dented, bulging or leaking. This could mean the contents are
contaminated and may not be safe to eat.
 Summary
Salmonella S.aureus C.perfringes C. botulinum
gram-positive gram-positive
Gram-negative Gram +ve bacteria rod-shaped.
Anaerobic,
non-spore anaerobic
non-spore forming spore-forming
forming.
Features rod-shaped non- motile
Found in intestines Spore-forming,
of humans& animals motile
motile Facultatively ability to produce
non-motile
anaerobic. the neurotoxin
vegetative cells are
yellow,round,large botulinum.
rod-shaped
Enterotoxin Enterotoxin produces toxins in food
Mode of infection foodborne infection
producedby bacteria producedby bacteria prior to consumption.
infected food handlers, contaminated when food is kept at ingested through
hands, skin-to-skin, an unsafe temperature improperly processed
and contaminated perfringens spores food.
droplets in coughs homemade canned
environments. and sneezes. transform into active
bacteria& multiply. C. foods ,Oils infused
Mode & sources of Raw or undercooked milk and cheeses, with herbs. Potatoes
perfringens produce a baked in aluminium
meat and poultry Poultry and cooked toxin (poison) after
transmission meat ,Canned food, food is ingested.
foil, Canned cheese
products eggs and egg sauces, Bottled garlic,
products, milk and Bakery products, undercooked beef and Canned tomatoes,
Sandwich fillings, poultry, pork, lamb, Carrot juice, Foods
other dairy products Egg products, Veg, fish, shrimp, crab, kept warm or left
fruits and vegetables potato salad, and unrefrigerated for too
Seafood cheese. long.
6–46°C 7 °C to 48.5° C 15–50 °C, below 4°C
Growth temperature
optimum of 37°C optimum 30 to 37°C optimum 37 °C. Above 121°C
4.1–9.0 4.2 to 9.3 between 5.0 and 9.0, greater than 4.6, but
Growth pH
optimum of 6.5–7.5. optimum 7 to 7.5. optimum 6.0–7.0 near 7 or neutral
survives in harsh antibiotics, NaCl extreme Heat and cold
Tolerance upto 15%), Very low survive cooking
conditions resistant
water act.
develop 12 to 72 hours after develop within 30 begin 6 to 24 hours after 12–36 hours after
minutes to 8 hours consuming the bacteria eating but as early as
infection 6 hours or as late as
Symptoms Vomiting Watery diarrhoea 10 days.
Diarrhoea Nausea Nausea Fatigue
Stomach Diarrhoea, usually Vomiting Weakness
(abdominal) cramps watery but Abdominal pain Vertigo
Fever sometimes with Fever Blurred vision
Stomach bloating Dry mouth
Nausea blood Difficulty
Stomach cramps Increased gas swallowing and
Vomiting Weight loss, Loss of
mild fever, speaking
Chills appetite Vomiting
weakness, Diarrhea,
Headache dizziness andchills
Muscle aches
Fatigue Constipation, and
Blood in the stool Abdominal swelling.
Anti-diarrhoeal recover without intravenous fluids antitoxin
Treatment medicine to
Antibiotics treatment. Assisted breathing
control fever and
Rehydration The administration
pain. Intravenous fluids
of fluids if the antibiotics, but
Rehydration by IV diarrhoea or Decontamination
this usually isn't
fluids vomiting is severe. necessary.
Cook foods to safe Cook foods to safe refrigerating leftovers
Prevention Don’t eat raw foods
Wash raw fruits and temperatures temperatures promptly
vegetables well Maintain food Maintain food using foods that are stored
Don’t prepare food temperatures: temperatures: in oil within 10 days of
if infected. Don’t prepare food Don’t prepare food opening
Refrigerate food if infected. if infected.
can safety
properly Refrigerate food Refrigerate food
keeping baked potatoes
Wash your hands properly properly
wrapped in aluminium
Keep kitchen Wash your hands Wash your hands
Keep kitchen foil hot until served, or
surfaces clean Keep kitchen
Don’t mix cooked surfaces clean refrigerated
surfaces clean
food with raw Store food safely Store food safely