Escherichia coli O157:H7

Listeria monocytogenes is a Gram-positive rod-shaped bacterium. It is the agent of listeriosis, a serious infection caused by eating food contaminated with the bacteria (Todar, 2008). The disease primarily affects older adults, pregnant women, new born, and adults with weakened immune systems. Babies can be born with listeriosis if their mothers eat contaminated food during pregnancy. However, healthy people may consume contaminated foods without becoming ill. Listeria monocytogenes is commonly…

sanitary practices recommended for the storage, preparation, display, and service of food. Table 3. Potential Hazards in pies Ingredients Potential Pathogens Process Control Fruits and vegetables Salmonella spp., Shigella spp., enterohemorrhagic Escherichia coli, Listeria monocytogenes, Bacillus cereus, Clostridium botulinum,…

gives a variety of different results that are easy to interpret. A metallic green color indicates either Escherichia coli or Citrobacter freundii, purple can indicate Enterobacter aerogenes, and a pink color occurs when Serratia marcescens is plated on an Eosin Methylene Blue plate. Upon entering the lab, I discovered metallic green colonies on the plate. I then knew I had either Escherichia coli or Citrobacter freundii. To find out which I chose to inoculate a tryptophan broth with my…

Staphylococcus aureus is a species of bacteria known as a major human pathogen causing a wide range of infections. Enterotoxigenic bacteria can be defined as bacteria that producing or pertaining in production of enterotoxin, thus enterotoxigenic Staphylococcus aureus is one of the bacteria that produce enterotoxin (Schelin et al., 2011). Most of previous research, an occurrence of enterotoxigenic S. aureus in food caused one the most frequent microbial diseases which known as Gastroenteritis…

Salmonella Infested Fruits Salmonella is a bacteriabacterium that is the most common cause of food poisoning. It is dangerous, and sometimes deadly when people who are at risk catch it. S. typhimurium and S. enteritidis are two strains of the bacteria bacterium that are responsible for most of the food poisoning cases in America, although there are several, and some known to be very resistant to antibiotics. Since symptoms can take anywhere from 12 hours to 3 days to show up in humans, it can…

In my opinion, the diagnosis for this patient would be Brucellosis. Brucellosis is one of the most common zoonotic infections in the world; the bacteria is found most commonly in Bison, Elk, Caribou, Moose, and Wild Hog. A person who comes in contact with the infected animal or animal by products is at risk of contracting the bacteria. It can be spread through undercooked/unpasteurized meat or dairy products, unprotected cuts that are present on the skin, and also by inhalation. Since the…

Clostridium botulinum (Botulism) Principles of Microbiology - Section 006 Maritzabel Barajas Audra Melton Introduction Botulism is an often times fatal disease which attacks the nervous system causing paralysis. (Sterba) The bacteria Clostridium Botulinum makes the neurotoxin that causes the partly deadly disease. Although the occurrence is rare, this disease is of great concern because when it happens it can have a high fatality rate. (Gale) The bacteria name comes from the Latin word…

shelf life of foods by modifying the physiochemical and biological properties of the food (Martin et al. 2009). Polyphenol (or catechins) extracted from green tea extract have shown an excellent antimicrobial effect against Bacillus Subtilis, Escherichia Coli, Proteus Vulgaris, Pseudomonas Fluorescents, Salmonella sp. and Staphylococcus Aureus (Bancirova 2010). Among all the catechins, epigallocatechin-3-gallate (EGCG) and…

Throughout the world, millions of crops are being affected by Escherichia Coli Bacteria, even though some strains of E. coli are harmless and cause mild illnesses other strains can be extremely dangerous to humans. The Centers for Disease Control (CDC) states there about two major outbreaks every year which can infect an estimate of 265,000 people. This bacteria, which can outbreak anywhere around the world due to the various sources of the infection, can stay dormant in humans for months…

2.0 INTRODUCTION Consumption of foods and beverages that do not have added preservative but able to have a longer shelf life has become very popular among the consumer. In order to improve the shelf life of a food product, adding natural food extracts that act as the antimicrobial are able to inhibit or supress the microbial growth (Martin et al 2009). Microbial growth, pH and the storage temperature are the important measure of the shelf life and quality of a food product (Fellers 1988;…