Professional Documents
Culture Documents
Dr. Sabir
Fecal-Oral Route
Pathogen is shed in feces
Transmission occurs when another
person comes in contact with this
feces (food or person)
EX: Food handler use the restroom,
does not wash hands well makes
salad customer eats the salad, gets
sick
General Measures of Prevention
Clean & store food properly
Prepare food properly cooking
adequately
Restrict carriers from food preparation
Protect food from insects, rodents
Use pure water
Staphylococcal Food Poisoning
Staphylococcus aureus
Humans harbor these organisms, present
in boils, skin lesions
Food poisoning is caused when staph is
transferred from person to food
Could
come from an open boil, lesions,
sneeze, etc
Staphylococcal Food Poisoning
Intoxication caused by 3 toxins
“True” food poisoning
Exotoxins are heat stable proteins known
as enterotoxins
second inhibit water absorption from
the intestine & induce diarrhea & vomiting
Third one damages the intestinal lining
colitis
Symptoms
Nausea, vomiting, abdominal cramps,
diarrhea
Onset 1-6 hours after eating the
contaminated food
Key Feature absence of fever, this
distinguishes it from other food borne
diseases
Prevention
Gm(-) rod
Facultative anaerobe
Causes salmonellosis
Two strains S. enteritidis, S.
typhimurium
Salmonellosis
Infection caused by salmonella
transferred in food (fecal
contamination)
Bacteria enter & adhere to the
intestinal mucosa
Infection is limited to the
intestinal mucosa
Symptoms
Headache, chills, vomiting, nausea,
abdominal cramps & fever
Onset: sudden and violent after ingestion
of contaminated food
12-36 hrs incubation period
Lasts for 1 wk can cause severe
dehydration in infants
May eventually spread to the blood
stream
Reservoir