[size=-1][size=-1]Bacteria
Responsible[/size][/size] | [size=-1]Description[/size] | [size=-1]Habitat[/size] | [size=-1]Types of
Foods[/size] | [size=-1]Symptoms[/size] | [size=-1]Cause[/size] | [size=-1]Temperture
Sensitivity[/size] |
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[size=-1]Staphylococcus aureus[/size] | [size=-1]Produces a heat-stable toxin[/size] | [size=-1]Nose and throat of 30 to 50 percent of healthy population; also skin and superficial wounds.[/size] | [size=-1]Meat and seafood salads, sandwich spreads and high salt foods.[/size] | [size=-1]Nausea, vomiting and diarrhea within 4 to 6 hours. No fever.[/size] | [size=-1]Poor personal hygiene and subsequent temperature abuse.[/size] | [size=-1]No growth below 40[sup]o[/sup] F. Bacteria are destroyed by normal cooking but toxin is heat-stable.[/size] |
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[size=-1]Salmonella[/size] | [size=-1]Produces an intestinal infection[/size] | [size=-1]Intestinal tracts of animals and man[/size] | [size=-1]High protein foods - meat; poultry, fish and eggs.[/size] | [size=-1]Diarrhea nausea, chills, vomiting and fever within 12 to 24 hours.[/size] | [size=-1]contamination of ready-to-eat foods, insufficient cooking and recontamination of cooked foods.[/size] | [size=-1]No growth below 40[sup]o[/sup] F. Bacteria are destroyed by normal cooking.[/size] |
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[size=-1]Clostridium perfringens[/size] | [size=-1]Produces a spore and prefers low oxygen atmosphere. Live cells must be ingested.[/size] | [size=-1]dust, soil and gastrointestinal tracts of animals and man.[/size] | [size=-1]Meat and poultry dishes, sauces and gravies.[/size] | [size=-1]Cramps and diarrhea within 12 to 24 hours. No vomiting or fever.[/size] | [size=-1]Improper temperature control of hot foods, and recontamination.[/size] | [size=-1]No growth below 40[sup]o[/sup] degrees F. Bacteria are killed by normal cooking but a heat-stable spore can survive.[/size] |
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[size=-1]Clostridium botulinum[/size] | [size=-1]Produces a spore and requires a low oxygen atmosphere. Produces a heat-sensitive toxin.[/size] | [size=-1]Soils, plants, marine sediments and fish.[/size] | [size=-1]Home-canned foods.[/size] | [size=-1]Blurred vision, respiratory distress and possible DEATH.[/size] | [size=-1]Improper methods of home-processing foods.[/size] | [size=-1]Type E and Type B can grow at 38[sup]o[/sup] F. Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive.[/size] |
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[size=-1]Vibrio parahaemolyticus[/size] | [size=-1]Requires salt for growth.[/size] | [size=-1]Fish and shellfish[/size] | [size=-1]Raw and cooked seafood.[/size] | [size=-1]Diarrhea, cramps, vomiting, headache and fever within 12 to 24 hours.[/size] | [size=-1]Recontamination of cooked foods or eating raw seafood.[/size] | [size=-1]No growth below 40[sup]o[/sup] F. Bacteria killed by normal cooking.[/size] |
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[size=-1]Bacillus cereus[/size] | [size=-1]Produces a spore and grows in normal oxygen atmosphere.[/size] | [size=-1]soil, dust and spices.[/size] | [size=-1]Starchy food.[/size] | [size=-1]Mild case of diarrhea and some nausea within 12 to 24 hours.[/size] | [size=-1]Improper holding and stroage temperatures after cooking.[/size] | [size=-1]No growth below 40[sup]o[/sup] F. Bacteria killed by normal cooking, but heat-resistant spore can survive.[/size] |
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[size=-1]Listeria monocytogenes[/size] | [size=-1]Survives adverse conditions for long time periods.[/size] | [size=-1]Soil, vegetation and water. Can survive for long periods in soil and plant materials.[/size] | [size=-1]Milk, soft cheeses, vegetables fertilized with manure.[/size] | [size=-1]Mimics meningitis. Immuno- compromised individuals most susceptible.[/size] | [size=-1]Contaminated raw products.[/size] | [size=-1]Grows at refrigeration (38-40[sup]o[/sup] F.) temperatures. May survive minimum pasturization tempertures (161[sup]o[/sup] F. for 15 seconds.)[/size] |
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[size=-1]Campylobacter jejuni[/size] | [size=-1]Oxygen sensitive, does not grow below 86[sup]o[/sup] F.[/size] | [size=-1]Animal reservoirs and foods of animal origin.[/size] | [size=-1]Meat, poulty, milk, and mushrooms.[/size] | [size=-1]Diarrhea, abdomianl cramps and nausea.[/size] | [size=-1]Improper pasteuriztion or cooking. cross-contamination.[/size] | [size=-1]Sensitive to drying or freezing. Survives in milk and water at 39 [sup]o[/sup] F for several weeks.[/size] |
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[size=-1]Versinia enterocolitica[/size] | [size=-1]Not frequent cause of human infection.[/size] | [size=-1]Poultry, beef, swine. Isolated only in human pathogen.[/size] | [size=-1]Milk, tofu, and pork.[/size] | [size=-1]Diarrhea, abdominal pain, vomiting. Mimics appendicitis.[/size] | [size=-1]Improper cooking. Cross-contamination.[/size] | [size=-1]Grows at refrigeration temperatures (35-40[sup]o[/sup] F.) Sensitive to heat (122 [sup]o[/sup]F.)[/size] |
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[size=-1]Enteropathogenic E. coli[/size] | [size=-1]Can produce toxins that are heat stable and others that are heat-sensitive.[/size] | [size=-1]Feces of infected humans.[/size] | [size=-1]Meat and cheeses.[/size] | [size=-1]Diarrhea, abdominal cramps, no fever.[/size] | [size=-1]Inadequate cooking. Recontamination of cooked product.[/size] | [size=-1]Organisms can be controlled by heating. Can grow at refrigeration temperatures.[/size] |
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