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Foodborne microbe (Fungi (Sclerotinia (produce long, slender, pigmented…
Foodborne microbe
Fungi
Sclerotinia
produce long, slender, pigmented conidiophores.
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conidia: borne in apical cells, gray, one celled
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Gibberella
produce extensive mycelium that is cottony in cukture with tinges of pink, purple or yellow.
Conidia: canoe shape, borne singly/ in chains.
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some produce T-2 toxin, vomitoxin, zearalenone.
Cephalothecium
produce mycelium that bear long, slender and simple conidiophores.
conidia: singly, apically, sometimes group of chains.
causes pink of foods (vegetables, fruits)
Monilia
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cause brown rot of fruits, 'red bread moulds'.
Mucor
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spore: smooth, regular and borne with sporangium.
Penicillium
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widespread in soil, air and dust.
important in: cheese making, production of antibiotics (penicillin)
Aspergillus
produce septate mycelia, some aflatoxins, ochratoxins.
may be found in cakes, fruits and vegetables.
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conidia: one celled, globose and variously colored in mass.
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Debaryomyces
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often found on the surface of spoiling foods such as fresh and cured meats, pickle brine and wine.
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Bacteria
Clostridium botulinum
morphology: rod shape, gram positive, spore-forming, anaerobic.
MOT: produce toxin that called illness called botulin. Improperly canned food, garlic in oil and vacuum-packaged and tightly wrapped food.
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symptoms: difficulty breathing, double vision, droopy eyelids, trouble speaking and swallowing.
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Escherichia coli O157:H7
Morphology: bacillus, gram negative
MOT: Produce shiga toxin, food contamination such as raw meat and contact with feces.
growth: 4 - 45 C, can survive refrigeration and freesing.
sypmtoms: severe diarrhea that is often bloody, abdominal pain and vomit.
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Salmonella
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sources: poultry, eggs, meats, sprouts, person-to-person and person-to-food transmission
sypmtoms: diarrhea, abdominal cramps, nausea, vomitting and fever.
Listeria monocytogenes
Morphology: gram positive, short rods, have long filament for motility, 0.4-0.5mm
MOT: eating contaminated food that contain unpasteurized milk, raw vegetables and caused by bacteria that do not produce toxin
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symptoms: fever, chills, headache, abdominal pain and diarrhea.
Diagnosis: isolate the bacteria in culture obtained on CSF, blood and other fluids.
Shigella
morphology: gram negative, bacilli, rod shape, 2-4mm, fimbriae.
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symptoms: diarrhea contains blood and mucus, fever, abdominal pain, shills and vomitting.
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Staphylococcus Aureus
Morphology: gram positive, cluster shape
MOT: multiply rapidly at room temperature, people-to-food through improper handling.
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symptoms: nausea, abdominal cramps, vomitting and diarrhea.
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Campylobacter jejuni
morphology: curved, helical shape, non-spore forming, gram negative.
MOT: contaminated food with incorrectly prepared meat and poultry normally source of the bacteria or cross contaminations of other foods.
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symptoms: diarrhea (from loose stools to bloody stools), abdominal pain, fever, malaise, headache, vomit.
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Viruses
Hepatitis A virus
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symptoms: diarrhea, dark urine, jaundice and flu-like symptoms.
Rotavirus
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ingestion of contaminated food or water, direct contact with contaminated surfaces.
symptoms: fever, stomach cramps, vomiting and diarrhea, dehydration.
Norwalk virus
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symptoms: nausea, vomiting, diarrhea, anorezia
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Parasite
Protozoan parasites
Toxoplasma gondii
obligate, intracellular, parasitic protozoan that causes toxoplasmosis.
Cryptosporidium parvum
causes cryptosporidiosis, a parasitic disease of the mammalian intestine tract.
symptoms: acute, watery, and non-bloody diarrhea
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Entamoeba histolytica
an anaerobic, cause Amoebiasis.
they can survive weeks in water, soils and on foods under moist condition.
cause abdominal pain, fever, severe diarrhea and vomiting.
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Giardia lamblia
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single celled, flagellated, live in the intestine of animals and people.
symptoms: diarrhea, abdominal cramps, gas and nausea.
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Parasitic worms
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Cestoda
Taenia spp.
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when larvae reach the brain, causing neurocysticercosis.
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symptoms: abdominal pain, diarrhea and constipation.