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[Food borne microbe] (BACTERIA (Clostridium perfringas (Morphology
Gram…
[Food borne microbe]
PARASITE
Protozoan parasite
Crytosporidium parvum
- Causes cryptosporidiosis, a parasitic disease of the mamalian intestine tract
- Diagnosis : serological test using kinyoun asid-fast staining
- Symptoms : acute, non-bloody diarrhea
Entamoeba histolytica
- They can survive weeks in water, solid and on foods under moist condition.
- Cause abdominal pain, fever, severe diarrhea and vomiting.
- An anaerobic, cause Amoebiasis
- Person ingests food that has been contaminated with infected feces.
Toxoplasma gondai
- Obligate, intracellular, parasititc protozoan that causes toxoplasmosis
Giardia lambia
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- Symptoms : diarrhea, abdominal cramp, nausea and gas.
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- Single celled, flagellated, live in the intestine of animals and people.
- Might lead to dehydration and severe weight loss.
Parasite Worms
Nematoda
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Ascaris lumbircoides
- Infected with ascariasis after accidentally ingesting the eggs
- The eggs can be found in soil contaminated by human feces or uncooked food contaminated by soil that contains roundworm eggs.
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Cestoda
Taenia spp.
- Tania saginata & tania sodium
- Found in intestine of human
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- When larvea reach the brain, causing neurocysticercosis.
- Symptoms : Abdominal pain, diarrhea and constipation
Causes the most hospitalizations and deaths in country is Toxoplasma gondii, which causes toxoplasmosis
BACTERIA
Clostridium perfringas
Morphology
- Gram positive, spore formation, anearobic, rod shape bac that produce an enterotoxin which released by intes6.
Symptoms
- Abdominal cramps, watery, diarrhea.
Diagnosis
- Stool specimen determine the num of bac in feces.
Growth requirements
- temperature 15-55 c, ph 5-9
Mode of transmission
- Consuming large num of CP vegetative cell present in the food.
Salmonella
Symptoms
- Fever, diarrhea, Blood in the stool. abdominal cramps, nausea.
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Morphology
- Gram negative, non - spore forming.
Growth requirements
- Temperature 4- 46 c , ph 4.1 - 9.0
Mode of transmission
- Person to person or animals to person.
Clostridium botulinum
Morphology
- Gram positive, rod shape, anerobic, spore formation, no time bacterium.
Symptoms
- Double vision, droopy eyelids, trouble speaking and swallowing, and difficult to breath.
Diagnosis
- Take blood, stool or gastric secretion sample.
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Mode of transmission
- Injection or inadequately cooked food or processed or refrigerated foods in which toxin particulary canned and alkaline foods.
Shigella
Symptoms
- Diarrhoea containing blood and mucus, fever, abdominal cramps.
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Morphology
- Gram negative, bacillli, Rod shape, fimbriae, 2-4mm
Made of transmission
- Person to person by fecal-oral route, fecal contamination of food and water.
Campylobacter Jejuni
Morphology
- Spiral - shape, non - spore forming, gram negative microaerophilic- commonly found in animal traces
Symptoms
- Abdominal pain, diarrhea ( something bloody ) , fever and nausea
Diagnosis
- Culture of stool specimen
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Mode of transmission
- Consumption of contaminated food or water directly contact with infected animal including pets.
Escherichia coli 0157:H7
Growth requirements
- Temperature 4 - 45 c pH 3-6
Symptoms
- Diarrhea that often is bloody, nausea, fever (37.7 - 38.3 c ), loss of appetite and vomiting
Mode of transmission
- Consuming contaminated water, raw milk, uncooked vegetables or fruits. Person to person
Morphology
- Gram negative, rod shape (bacilli) bacterium, toxic forming aerobic.
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Staphylococcus Aureus
Symptoms
- Nausea, abdominal cramps, diarrhea,
Diagnosis
- Gram stain & culture
- Screening
Morphology
- Gram positive, round shaped,non- motile , non- spore forming
Growth requirements
- Temperature range: 4-46 °C (39-115°F) for growth and toxin production.
- Optimum Temperature: 37°C (98.6°F)
pH range: 4.8-8.0.
Mode of transmission
- People to food through improper handling.Multiply rapidly at room temperature to produce a toxin that causes illness
Listeria monocytogenes
Growth requirements
- temperature 37 c, range -1.5 to 45 c, ph 7.0 range 4.4- 9.4 c
Mode of transmission
- Infected animals, even if they are not sick, may carry the bacteria, speread it, and conttaminated foods. Eating good contaminated with the bacteria
Diagnosis
- Culture body tissue, fluid, blood, spinal fluid or placenta.
Symptoms
- fever, diarrhea, infection spreads, headache, muscle aches.
Morphology
- Gram positive, rod shape, coccobacilli, commonly found with rouded ends occcuring singly or in short chains, long filament .
Streptococcus A
Symptoms
- Sore throat, painful swallowing, tonsillitis, high fever, nausea
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Morphology
- Gram positive, appear grape like cluster
Mode of transmission
- People to food from ppoor hygiene, raw milk, ice cream, eggs, lobster.
VIRUSES
Hepatitis A virus
- Incubation : 10-50 days
- symptoms : diarrhea, dark urine, jaundice
- contaminated by faces containing the hepatitis A virus
Rotavirus
Ingestion of contaminated of water, direct contact with contaminated surface
Incubation : 1-3days
symptoms: fever, stomach cramp, vomiting and diarrhea,
Norwalk virus
Recovery : 12-60 hours
- eating food or drinking liquids are contaminated with norovirus
- symptoms : nausea, diarrhea, anorezia
FUNGI
MOLD
Monilia
- Cause brown rot of fruits, red bread moulds.
- Produce white/grey mycelia that bear branched conidiophores.
- Conidia : pin or tan in mass.
Mucor
- May be found in large number of foods.
- Spore: smooth, regular and borne with sporangium.
Cepbalobecium
- Conidia : singly, apically, sometimes group of chains.
- Produce mycelium that bear long, slender and simple conidiophores.
- Cause pink of foods ( vegetables, fruits )
Penicilium
- Typical color of foods: blue to blue - green.
- Widespread in soil, air and dust.
- Important in : Cheese making, production of antibiotics ( penicillin).
Gibberella
- Conidia: canoe shape, borne singly/ in chains.
- Important in spoilage of vegetables & fruits : eg : neck rot of banana.
- Produce extensive mycelium that is cottony in cukture with tinges of pink, puple or yellow.
- Some produce T-2 toxin , vomitoxin, zearalenone.
Aspergillus
- Appear yellow to green to black on foods.
- Produce septate mycelia, some aflatoxins, ochratoxins.
- Conidia: one celled, globose and variously colored in mass.
- May be found in cakes, fruits and vegetables.
Sclerotinia
- Produce long, slender,pigmented conidiophores.
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- Canida : borne in apical cells, gray, one celled.
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- Important causes of market diseases of friuts and vegetables.
YEAST
Debaryomyces
- Produce a pseudomycelium.
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- Often found on the surface of spoiling food such as fresh and cured meats, pickle brine and wine.
Kloeckera
- Some cause off flavour and turbidity in wincs.
- Prossess both fermentative and oxidative abilities.
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False/ Wild yeast
- Difficult to distinguish and culturally but may be identified serologically.
- Do not display sexual reproduction.
Infectious diseases are a serious ongoing problem for the health care system and cause tremendous economic and social burdens
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