By:Myla A. Argente

Foodborne Illness Caused by Bacteria

Classification of Food Borne IllnessInfection – caused by eating food that

contains living disease-causing microorganisms.

Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source.

Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body.

•Bacillus cereus•Clostridium perfringens•Clostridium botulinum

Foodborne Illness Caused by Spore-forming Bacteria

Bacillus cereus

Bacillus cereusCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Bacillus cereus

Bacterial intoxication or toxin-mediated infection

1) Diarrheal Type: abdominal cramps (8 to 16 hrs)

2) Vomiting Type: Vomiting, diarrhea, abdominal cramps (30 mins to 6 hrs)

1) Diarrheal Type: meats, milk, vegetables

2) Vomiting Type: rice, starchy foods, grains, cereals

Properly heat, cool and reheat foods

Clostridium perfringens

Clostridium perfringensCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Clostridium

perfringens

Toxin-mediate

d infection

Intense abdominal pains

and severe

diarrhea (8 to 22 hours)

Spices, gravy,

improperly

cooled foods

(especially meats

and gravy

dishes)

Properly cook,

cool and reheat foods

Clostridium botulinum

Clostridium botulinumCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Clostridium botulinum

Intoxication

Dizziness, double vision, difficulty in breathing and swallowing, headache (12 to 36 hours)

Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass

Properly heat process anaerobically packed foods

Foodborne Illness Caused by Non-Sporeforming Bacteria

•Campylobacter jejuni•Escherichia coli•Listeria monocytogenes•Salmonella spp•Shigella spp•Staphylococcus aureus•Vibrio spp

Campylobacter jejuni

Campylobacter jejuniCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Campylobacter jejuni

Infection

Watery, bloody diarrhea (2 to 5 days)

Raw chicken, raw milk, raw meat

Properly handled and cook foods; avoid cross contamination

Escherichia coli

Escherichia coliCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Shiga toxin-producing E. coli

Infection or toxin-mediated infection

Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs)

Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce

Practice good food sanitation, handwashing; properly handled and cook foods

Listeria monocytogenes

Listeria monocytogenesCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Listeria monocytogenes

Infection 1) Healthy adult: flu-like symptoms

2) At-risk population: meningitis, birth defects

3) Still birth (1 day to 3 weeks)

Raw milk, dairy items, raw meats, refrigertaed ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables and sea foods

Properly store and cook foods; avoid cross contamination;rotate processed refrigerated foods using FIFO to ensure timely use

Salmonella spp

Salmonella spp.Causative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Salmonella spp.

Infection

Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours)

Raw meats, raw poultry, eggs, milk, dairy products

Properly cook foods; avoid cross contamination

Shigella spp

Shigella spp.Causative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Shigella spp.

Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days)

Foods that are prepared with human contact: non-potable water; ready to eat foods

Wash hands and pra tice good personal hygiene; properly cook foods

Staphylococcus aureus

Staphylococcus aureusCausative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Staphylococcus aureus

Intoxication

Nausea, vomiting, abdominal cramps, head aches (2 to 6 hrs)

Foods that are prepared with human contact, cooked or processed foods

Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.

Vibrio spp

Vibrio spp.Causative Agent

Type of Illness

Symptoms Onset

Common Foods

Prevention

Vibrio spp.

Infection Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteritis (2 to 48 hrs)

Raw or improperly cooked fish and shellfish

Practice good sanitation; properly cook foods; avoid serving raw sea foods