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14 Cards in this Set
- Front
- Back
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3 categories of foodborne illness
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Food intoxications, foodborne mechanisms, toxicoinfections
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Food Intoxication
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illness caused by pre-formed toxin in food.
C. botulinum, S. aureus, B. cereus |
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Foodborne Mechanisms
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pathogenic (disease-causing) bacteria
Salmonella, listeria |
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Gram-Positive
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Purple
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Gram-Negative
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Pink
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Toxicoinfections
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illnesses caused by ingestion of microorganism
B. cereus and C. perfringens enterotoxins, E. coli, cholera |
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Bacillus cereus
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gram-positive, forms endospore, aerobic can tolerate anaerobic
Found in soils, dust, water... Raw meats, milk, rice and cereal, raw and processed foods. Wide range of growth temps, optimum is 35-40 pH is 4.9-9.3 aw: 0.95-0.99 can produce extracellular toxins (emetic and entero) |
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Campylobacteriosis
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linked to consumption of contaminated food... most prevalent form of foodborne illness in US
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C. jejuni
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isolated from poultry
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_____ is essential for colonization
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motility
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C. perfringens
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gram-positive anaerobe.
Widely found in nature and digestive tracts. Short generation time. Likes neutral pH Needs lots of amino acids (meat) |
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Lyses
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breaking apart of a cell
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C. botulinum
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gram-potivie, strict anaerobe
sensitive to low pH and aw, sensitive to high salt and nitrites |
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Important feature of E. coli
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acid-tolerance
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