SALMOMELLA
ENTERITIS
 A gram-negative, rod-shaped bacteria
 Lives in intestines & peri-reproductive tissue (ovaries, milk glands,
etc.)
 Disease caused by infection with Salmonella
 Symptoms include diarrhea, fever, abdominal cramps
 Starts 12-2 hours after infection & last 4-7 days
 Severe cases can result in hospitalization & can infect the blood and
lead to death
 Eggs identified as primary vehicle for SE infection
 Exterior of eggs contaminated by contact with feces
 Interior of eggs contaminated via tranovarian transmission
 In 1990’s it was estimated that 7% of egg farms had SE and 1 in
20,000 eggs were positive for SE
STRAPHYLOCOCCAL
AUREUS
o A type of bacteria that is gram positive and is non-moving small
round shaped or non-motile cocci.
o Cocci or Coccus refers to the spherical shape
o Commonly found on the skin, hair, nose, & throat
o Thrives with warm temperatures on protein
o Contamination from equipment, food prep surfaces, food handler
not washing
o Killed by cooking or pasteurization
o Don’t prepare food in you have a nose or eye infection or wounds
or skin infections on your hands or wrists
o Symptoms are nausea, vomiting, diarrhea, cramps, fever
ESCHERICHIA
COLI ENTERITIS
(E. coli)
 Enteritis is inflammation or swelling of the intestines
 Most common cause of traveler’s diarrhea, a condition that is
marked by loose stools, abdominal cramping, nausea, vomiting,
and bloating
 Bacteria normally found in intestines of healthy people & amimals
 From contaminated water or food, especially raw vegetables &
undercooked ground beef; unpasteurized milk, cheese or apple
cidar
 Infection starts when you swallow a tiny amount of human or
animal feces
 Caused by food preparer not washing hands after using the toilet
CLOSTRIDIUM
BOTULINUM
(BOTULISM)
 Nerve toxin produced by the bacterium spores, a rod-shaped organisms grown
best in low oxygen conditions
 Foodborne form often comes from improperly home-canned foods with low acid
content, such as asparagus, green beans, beets and corn
 Found in improper handling during commercial manufacture of food
 Also found in fermented fish & other aquatic game foods
 Even potatoes wrapped in aluminum foil that are not properly kept hot or cold
can develop this baterium
 Honey can contain this bacteria, therefore Honey should not be given with infant
under 12 months old
 Bacteria can be found on floors, carpet, and countertops
 Toxin circulates in the blood & causes paralysis of the respiratory system and can
cause respiratory failure; antitoxin is available
 Toxin is destroyed by high temperatures; boil food for 10 minutes
 Prevention: proper food processing; clean surfaces & equipment
CAMPYLOBACTER
JEJUNI
 Gram-negative slender, curved, and motile rod
bacterium
 Causes illness called Campylobacteriosis aka
gastroenteritis
 Symptoms: abdominal pain, nausea, headaches, muscle
pain, diarrhea with blood & lasts 7-10 days
 Most common cause of diarrheal illness in US
 Found in raw chicken, raw milk, cows, flies, nonchlorinated water, feces
 Prevention: Cook poultry thoroughly, wash hands, clean
equipment to prevent cross-contamination
HEPATITIS A
 A virus (HAV) that causes liver disease
 Spread through food or water contaminated by
feces
 Can be prevented by vaccination
 Source is also from raw or undercooked shellfish,
or other foods that were prepared by an infected
food handler
 Symptoms are diarrhea, jaundice, fever,
abdominal pain, nausea, and loss of appetite
 Good personal hygiene and proper sanitation can
help prevent the spread
LISTERIA
MONOCYTOGENES
 Bacteria found in soil and water and some animals (poultry,
cows)
 Sources-deli meats, hot dogs, raw milk, raw sprouts, cheese,
seafood
 Grows even in cold temperatures
 Cooking and pasteurization will kill it
 Symptom: fever, stiff neck, confusion, weakness, vomiting,
diarrhea
 Especially dangerous for pregnant women and infants
 Keep uncooked meats separate from fruits & vegetables
 Wash hand, keep surfaces clean
 Cook raw meats & fish thoroughly
 Can be treated with antibiotics
CRYPTOSPORIDIUM
o Waterborne microscopic parasite commonly known as
“Crypto”
o Very tolerant to chlorine disinfectants
o Common in drinking water and recreational water
o Can live in the intestine of humans and animal
o Spread by contact with feces exposure, soil, water, or surfaces
o Symptoms: stomach cramps, dehydration, nausea, vomiting,
fever, weight loss
o Treatment: Nitazoxanide given to treat diarrhea
o It is very contagious! Don’t swim and children should be
removed from day care until the diarrhea has stopped.
o Wash your hands after using the toilet.
NOROVIRUS
 Virus that is also called Norwalk Virus-the winter vomiting virus
 You can have this illness many times in your life and is the
most common cause of acute gastroenteritis in the US
 Causes diarrhea, nausea, vomiting, stomach pain
 Spread direct contact with infected person, contaminated
food and drinks, and on surfaces
 Source: produce, shellfish, ready-to-eat foods, or any food
contaminated with vomit or feces from an infected person
 Wash hands after using the toilet; avoid food preparation with
bare hands; clean & disinfect surfaces
 No specific treatment; resolves within a few days
 Can be serious for young children or the elderly
PREVENTION:
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WASH YOUR HANDS thoroughly after using the bathroom or changing
diapers and before preparing or eating food. WASH YOUR HANDS after
contact with animals or their environments (at farms, petting zoos, fairs,
even your own backyard).
COOK meats thoroughly. Ground beef and meat that has been needletenderized should be cooked to a temperature of at least 160°F/70˚C. It’s
best to use a thermometer, as color is not a very reliable indicator of
“doneness.”
AVOID raw milk, unpasteurized dairy products, and unpasteurized juices
(like fresh apple cider).
AVOID swallowing water when swimming or playing in lakes, ponds,
streams, swimming pools, and backyard “kiddie” pools.
PREVENT cross contamination in food preparation areas by thoroughly
washing hands, counters, cutting boards, and utensils after they touch
raw meat.
If food is prepared more than two hours before serving, keep hot foods hot (over
140° F) and cold foods cold (40° F or under).
Store cooked food in a wide, shallow container and refrigerate as soon as possible.
Keep HOT food HOT and COLD for COLD