||Produces a heat-stable toxin
||Nose and throat of 30 to 50 percent of healthy population; also skin and superficial wounds.
||Meat and seafood salads, sandwich spreads and high salt foods.
||Nausea, vomiting and diarrhea within 4 to 6 hours. No fever.
||Poor personal hygiene and subsequent temperature abuse.
||No growth below 40° F. Bacteria are destroyed by normal cooking but toxin is heat-stable.
||Produces an intestinal infection
||Intestinal tracts of animals and man
||High protein foods – meat, poultry, fish and eggs.
||Diarrhea nausea, chills, vomiting and fever within 12 to 24 hours.
||Contamination of ready-to-eat foods, insufficient cooking and recontamination of cooked foods.
||No growth below 40° F. Bacteria are destroyed by normal cooking.
||Produces a spore and prefers low oxygen atmosphere. Live cells must be ingested.
||Dust, soil and gastrointestinal tracts of animals and man.
||Meat and poultry dishes, sauces and gravies.
||Cramps and diarrhea within 12 to 24 hours. No vomiting or fever.
||Improper temperature control of hot foods, and recontamination.
||No growth below 40 degrees F. Bacteria are killed by normal cooking but a heat-stable spore can survive.
||Produces a spore and requires a low oxygen atmosphere. Produces a heat-sensitive toxin.
||Soils, plants, marine sediments and fish.
||Blurred vision, respiratory distress and possible DEATH.
||Improper methods of home-processing foods.
||Type E and Type B can grow at 38° F. Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive.
||Requires salt for growth.
||Fish and shellfish
||Raw and cooked seafood.
||Diarrhea, cramps, vomiting, headache and fever within 12 to 24 hours.
||Recontamination of cooked foods or eating raw seafood.
||No growth below 40° F. Bacteria killed by normal cooking.
||Produces a spore and grows in normal oxygen atmosphere.
||Soil, dust and spices.
||Mild case of diarrhea and some nausea within 12 to 24 hours.
||Improper holding and storage temperatures after cooking.
||No growth below 40° F. Bacteria killed by normal cooking, but heat-resistant spore can survive.
||Survives adverse conditions for long time periods.
||Soil, vegetation and water. Can survive for long periods in soil and plant materials.
||Milk, soft cheeses, vegetables fertilized with manure.
||Mimics meningitis. Immuno-compromised individuals most susceptible.
||Contaminated raw products.
||Grows at refrigeration (38-40° F) temperatures. May survive minimum pasturization tempertures (161° F for 15 seconds.)
||Oxygen sensitive, does not grow below 86° F.
||Animal reservoirs and foods of animal origin.
||Meat, poulty, milk, and mushrooms.
||Diarrhea, abdomianl cramps and nausea.
||Improper pasteuriztion or cooking. Cross-contamination.
||Sensitive to drying or freezing. Survives in milk and water at 39° F for several weeks.
||Not frequent cause of human infection.
||Poultry, beef, swine. Isolated only in human pathogen.
||Milk, tofu, and pork.
||Diarrhea, abdominal pain, vomiting. Mimics appendicitis.
||Improper cooking. Cross-contamination.
||Grows at refrigeration temperatures (35-40° F) Sensitive to heat (122° F)
|Enteropathogenic E. coli
||Can produce toxins that are heat stable and others that are heat-sensitive.
||Feces of infected humans.
||Meat and cheeses.
||Diarrhea, abdominal cramps, no fever.
||Inadequate cooking. Recontamination of cooked product.
||Organisms can be controlled by heating. Can grow at refrigeration temperatures.