Wagner, Jr., Al B.

English

Texas A&M University

5-22 -8CJ
Rev. /O/ODO
L-1540
Texas Agricultural Extension Service
Bacterial Food Poisoning
AI B. Wagner, Jr.*
Food borne illness is an ever-present threat that can
be prevented with proper care and handling of food
products. It is estimated that between 24 and 81 million
cases of food borne diarrhea disease occur each year in
the United States, costing between $5 billion and $17
billion in medicpl care and lost productivity.
Chemicals, heavy metals, parasites, fungi, viruses and
bacteria can cause food borne illness. Bacteria related
food poisoning is the most common, but fewer than 20
of the many thousands of different bacteria actually are
the culprits. More than 90 percent of the cases of food
poisoning each are caused by Staphylococcus aureus,
Salmonella, Clostridium perfringens, Campylobacter,
Listeria monocytogenes, Vibrio parahaemolyticus,
Bacillus cereus, and Entero-pathogenic Escherichia coli.
These bacteria are commonly found on many raw foods.
Normally a large number of food-poisoning bacteria
must be present to cause illness. Therefore, illness can
be prevented by (1) controlling the initial number of
bacteria present, (2) preventing the small number from
growing, (3) destroying the bacteria by proper cooking
and (4) avoiding re-contamination.
Poor personal hygiene, improper cleaning of storage
and preparation areas and unclean utensils cause
contamination of raw and cooked foods. Mishandling of
raw and cooked foods allows bacteria to grow. The
temperature range in which most bacteria grow is
between 40 degrees F ( 5 degrees C) and 140 degrees F
(60 degrees C). Raw and cooked foods should not be
kept in this danger zone any longer than absolutely
necessary. U ndercooking or improper processing of
home-canned foods can cause very serious food poi-
sonmg.
Since food-poisoning bacteria are often present on
many foods, knowing the characteristics of such bacteria
is essential to an effective control program.
Staphylococcus aureus
Man's respiratory passages, skin and superficial
wounds are common sources of S. aureus. When S.
aureus is allowed to grow in foods, it can produce a
toxin that causes illness. Although cooking destroys the
bacteria, the toxin produced is heat stable and may not
be destroyed. Staphylococcal food poisoning occurs
most often in foods that require hand preparation, such
as potato salad, ham salad and sandwich spreads.
·Extension food technologist, The Texas A&M University System.
Sometimes these types of foods are left at room
temperature for long periods of time, allowing the
bacteria to grow and produce toxin. Good personal
hygiene while handling foods will help keep S. aureus
out of foods, and refrigeration of raw and cooked foods
will prevent the growth of these bacteria if any are
present.
Salmonella
The gastrointestinal tracts of animals and man are
common sources of Salmonella. High protein foods
such as meat, poultry, fish and eggs are most commonly
associated with Salmonella. However, any food that
becomes contaminated and is then held at improper
temperatures can cause salmonellosis. Salmonella are
destroyed at cooking temperatures above 150 degrees F.
The major causes of salmonellosis are contamination of
cooked foods and insufficient cooking. Contamination
of cooked foods occurs from contact with surfaces or
utensils that were not properly washed after use with
raw products. If Salmonella is present on raw or cooked
foods, its growth can be controlled by refrigeration
below 40 degrees F.
Clostridium perfringens
C. perfringens is found in soil, dust and the gastro-
intestinal tracts of animals and man. When food
containing large number of C. perfringens is consumed,
the bacteria produce a toxin in the intestinal tract that
causes illness. C. perfringens can exist as a heat-
resistant spore, so it may survive cooking and grow to
large numbers if the cooked food is held between 40
degrees F and 140 degrees F for an extensive time
period. Meat and poultry dishes, sauces and gravies are
the foods most frequently involved. Hot foods should
be served immediately or held above 140 degrees F.
When refrigerating large volumes of gravies, meat
dishes, etc., divide them into small portions so they will
cool rapidly. The food should be reheated to 165 0 F.
prior to serving.
Clostridium botulinum
Botulism accounts for fewer than one of every 400
cases of food poisoning in the U.S., but two factors
make it very important. First, it has caused death in
approximately 30 percent of the cases; and secondly, it
occurs mostly in home-canned foods. In 1975, for
example, 18 or 19 confirmed cases of botulism were
caused by home-processed foods, and the other was
Texas Agricultural Extension Service. Zerle L. Carpenter, Director. The Texas A&M University System. College Station, Texas
caused by a commercial product that was mishandled in
the home. Cl. botulinum can exist as a heat-resistant
spore, and can grow and produce a neurotoxin in
underprocessed, home-canned foods. An affected food
may show signs of spoilage such as a bulging can or an
off-odor. This i" not true in all cases, so canned foods
should not be tasted before heating. The botulinum
toxin is destroyed by boiling the food for 10 minutes.
Vibrio parahaemolytlcus
V. parahaemolyticus is found on seafoods, and requires
the salt environment of sea water for growth. V.
parahaemolyticus is very sensitive to cold and heat.
Proper storage of perishable seafoods below 40 degrees
F, and subsequent cooking and holding above 140
degrees F, will destroy all the V. parahaemolyticus on
seafoods. Food poisoning caused by this bacterium is a
result of insufficient cooking and/or contamination of
the cooked product by a raw product, followed by
improper storage temperature. It is a major problem in
Japan where many seafoods are consumed raw. Vibrio
vulnificus is another member of the vibrio genus that is
found in the marine environment. V. vulnificus is truly
an emerging pathogen, but it can be controlled with
proper cooking and refrigeration.
Bacillus cereus
B. cereus is found in dust, soil and spices. It can
survive normal cooking as a heat-resistant spore, and
then produce a large number of cells if the storage
temperature is incorrect. Starchy foods such as rice,
macaroni and potato dishes are most often involved.
The spores may be present on raw foods, and their
ability to survive high cooking temperatures requires
that cooked foods be served hot or cooled rapidly to
prevent the growth of this bacteria.
Listeria
Before the 1980's most problems associated with
diseases caused by Listeria were related to cattle or
sheep. This changed with food related outbreaks in
Nova Scotia, Massachusetts, California and Texas. As a
result of its widespread distribution in the environment,
its ability to survive long periods of time under adverse
conditions, and its ability to grow at refrigeration
temperatures, Listeria is now recognized as an im-
portant foodborne pathogen.
Immunocompromised humans such as pregnant
women or the elderly are highly susceptible to virulent
Listeria. Listeria monocytogenes is the most consistently
pathogenic species causing listeriosis. In humans,
ingestion of the bacteria may be marked by a flu-like
illness or symptoms may be so mild that they go
unnoticed. A carrier state can develop. Death is rare in
healthy adults; however, the mortality rate may approxi-
mate 30 percent in the immunocompromised, new
bo'rn or very young.
As mentioned earlier Listeria monocytogenes is a
special problem since it can survive adverse conditions.
It can grow in a pH range of 5.0-9.5 in good growth
medium. The organism has survived the pH 5 environ-
ment of cottage cheese and ripening cheddar. It is salt
tolerant surviving concentrations as high as 30.5 percent
for 100 days at 39.2 degrees F, but only 5 days if held at
98.6 degrees F.
The key point is that refrigeration temperatures do
not stop growth of Listeria. It is capable of doubling in
numbers every 1.5 days at 39.2 degrees F. Since high
heat, greater than 170 degrees F, will inactivate the
Listeria organisms, post-process contamination from
environmental sources then becomes a critical control
point for many foods. Since Listeria will grow slowly at
refrigeration temperatures, product rotation becomes
even more important.
Yersinia enterocolitica
Even though Yersinia enterocolitica is not a frequent
cause of human infection in the U.S., it is often
involved in illness with very severe symptoms. Yer-
siniosis, infection caused by this microorganism, occurs
most commonly in the form of gastroenteritis. Children
are most severly affected. Symptoms of pseudoap-
pendicitis has resulted in many unnecessary appen-
dectomies. Death is rare and recovery is generally
complete in 1 - 2 days. Arthritis has been identified as
an infrequent but significant sequel of this infection.
Y. enterocolitica is commonly present in foods but
with the exception of pork, most isolates do not cause
disease. Like Listeria this organism is also one that can
grow at refrigeration temperatures. It is sensitive to
heat (5 %) and acidity (pH 4.6), and will normally be
inactivated by environmental conditions that will kill
salmonellae.
Campylobacter jejuni
C. jejuni was first isolated from human diarrhea
stools in 1971. Since then it has continually gained
recognition as a disease causing organism in humans.
C. jejuni enteritis is primarily transferred from animal
origin foods to humans in developed countries.
However, fecal contamination of food and water and
contact with sick people or animals, predominates in
developing countries.
Although milk has been most frequently identified
throughout the world to be a vehicle for Campylobacter,
one anticipates that future investigations will identify
poultry and its products and meats (beef, pork, and
lamb) as major reservoirs and vehicles.
Bacteria I I I Types of I I I TemperatureResponsible Description Habitat Foods Symptoms Cause Sensitivity
Staphylococcus Produces a heat- Nose and throat of Meat and seafood Nausea, vomit- Poor personal No growth below 40 de-
aureus stable toxin. 30 to 50 percent of salads, sandwich ing and diarrhea hygiene and grees F. Bacteria are de-
healthy population; spreads and high within 4 to 6 subsquent tem- stroyed by normal cook-
also skin and super- salt foods. hours. No fever. perarure abuse. ing but toxin is heat-
ficial wounds. stable.
Produces an in- Intestinal tracts of High protein Diarrhea nausea, Contamination No growth below 40 de-
Salmonella testinal infection. animals and man. foods-meat; chills, vomiting of ready-co-eat grees F. Bacteria are de-
poultry, fish and fever within foods, insuffi- stroyed by normal cook-
and eggs. 12 to 24 hours. cient cooking and ing.
recontamination
of cooked foods.
Clostridium Produces a spore Dust, soil and gas- Meat and poul- Cramps and Improper temp- No growth below 40 de-
perfringens and prefers low trointestinal tracts try dishes, sauces diarrhea within erature control grees F. Bacteria are
oxygen atmos- of animals and man. and gravies. 12 to 24 hours of hot foods, and killed by normal cooking
phere. Live cells No vomiting or recontamination. but a heat-stable spore
must be ingested. fever. spore can survive.
Clostridium Produces a spore Soils, plants, mar- Home-canned Blurred vision, Improper meth- Type E and Type B can
botulinum and requires a low ine sediments and foods. respiratory dis- ods of home- grow at 38 degrees F.
oxygen atmos- fish. stress and pos- processing foods. Bacteria destroyed by
phere. Produces a sible DEATH. cooking and the toxin is
heat-sensitive destroyed by boiling for
toxin. 5 to 10 minutes. Heat-
resistant spore can
survive.
Vibrio Requires salt for Fish and shellfish. Raw and Diarrhea, Recontamina- No growth below 40 de-
parahae- growth. cooked seafood. cramps, vomit- tion of cooked grees F. Bacteria killed
molyticus ing, headache foods or eating by normal cooking.
and fever within raw seafood.
12 co 24 hours.
Bacillus cereus Produces a spore Soil, dust and Starchy food. Mild case of Improper hold- No growth below 40
and grows in spices. diarrhea and ing and storage degrees F. Bacteria
normal oxygen some nausea temperatures killed by normal
atmosphere. within 12 to after cooking. cooking, but heat-
24 hours. resistaf1t spore can
survive.
Listeria Survives adverse Soil, vegetation and Milk, soft Mimics menin- Contaminated Grows at refrigeration
monocyto- conditions for water. Can survive cheeses, veget- gitis Immuno- raw products. (38-40 degrees F.) tem-
genes long time periods. for long periods in abIes fertilized compromised perarures. May survive
soil and plant ma- with manure. individuals minimum pasrurization
terials. most susceptable. temperatures (161 de-
grees F. for 15 seconds.)
Campylobacter Oxygen sensitive, Animal reservoirs Meat, poultry, Diarrhea, Improper past- Sensitive to drying or
jejuni does not grow be- and foods of animal milk, and abdominal eurization or freezing. Survives inlow 86 degrees F. origin. mushrooms. cramps and cooking. Cross- milk and water at 39
nausea. contamination. degrees F for several
weeks.
Yersinia Not frequent Poultry, beef, swine. Milk, tofu, Diarrhea, ab- Improper cook- Grows at refrigeration
entero- cause of human Isolated only in and pork. dominal pain, ing. Cross- temperatures (35-40 de-
colitica infection. human pathogen. vomiting. Mim- contamination. grees F.) Sensitive coics appendicitis. heat (122 degrees F.)
Entero- Can produce tox- Feces of infected Meat and Diarrhea, Inadequate cook- Organisms can be con-
pathogenic ins that are heat humans. cheeses. abdominal ing. Recontam- trolled by heating. Can
E.coli stable and others cramps, no ination of grow at refrigerationthat are heat- fever. cooked product. temperatures.
sensitive.
C. jejuni dies off rapidly at ambient temperature and
atmosphere, and grows poorly in food.
The principles of animal science will play a sig-
nificant role in the control of this ubiquitous organism.
Hygienic slaughter and processing procedures will
preclude cross-contamination while adequate cooling
and aeration will cause a decrease in the microbial load.
In addition, thorough cooking of meat and poultry
products followed by proper storage should assist in
maintaining food integrity and less contamination.
Enteropathogenic Escherichia coli
Enteropathogenic E. coli is a significant cause of
diarrhea in developing countries and localities of poor
sanitation. In the U.S. it has been associated with
"travelers' diarrhea." However the latest outbreak in
North America occurred in a nursing home in Ontario.
This was a severe outbreak of E. coli 0157:H7 associated
hemorrhagic colitis.
There are at least four subgroups of enteropathogenic
E. coli: enterotoxigenic, enterinvasive, hemorrhagic,
and enteropathogenic. Each strain has different char-
acteristics.
The major source of the bacteria in the environment
is probably the feces of infected humans, but there may
also be animal reservoirs. Feces and untreated water are
the most likely sources for contamination of food.
Control of enteropathogenic E. coli and other food-
borne pathogens such as Salmonella and Staphylococcus
aureus can be achieved. Precautions should include
adequate cooking and avoidance of recontamination of
cooked meat by contaminated equipment, water or
infected food handlers. Food service establishments
should monitor adequacy of cooking, holding times, and
temperatures as well as the personal hygiene of food
handlers.
Prevention
The first step in preventing food poisoning is to
assume that all foods may cause food-borne illness.
Follow these steps to prevent food poisoning:
1. Wash hands, food preparation surfaces and
utensils thoroughly before and after handling
raw foods to prevent recontamination of cooked
foods.
2. Keep refrigerated foods below 40 degrees F.
3. Serve hot foods immediately or keep them
heated above 140 degrees F.
4. Divide large volumes of food into small portions
for rapid cooling in the refrigerator. Hot, bulky
foods in the refrigerator can raise the tem-
perature of foods already cooled.
5. Remember the danger zone is between 40
degrees F and 140 degrees F.
6. Follow approved home-canning procedures.
These can be obtained from the Extension
Service or from USDA bulletins.
7. Heat canned foods thoroughly before tasting.
8. When it doubt, throw it out.
Infants, older persons, women who are pregnant and
anyone with a compromised immune system are
especially susceptible to food-borne illness. These people
should never consume raw fish, raw seafood, or raw
meat type products.
You are the key to preventing food-borne illness. By
observing the simple rules of good handling, food
poisoning can be eliminated.
The author acknowledges the assistance of Dr. Ranzell Nickelson II, former Extension seafood technologist,
The Texas A&M University System, in preparing the original manuscript for this publication.
Educational programs conducted by the Texas Agricultural Extension Service serve people ofall ages regardless of socioeconomic
level, race, color, sex, religion, handicap or national origin.
Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics" Acts of Congress of May 8, 1914, as
amended, and June 3D, 1914, in cooperation with the United States Department of Agriculture. Zerle L. Carpenter, Director, Texas
Agricultural Extension Service, The Texas A&M University System.
10M-3-89, Revision HORT 1, HEA 4


Bacterial Food Poisoning.

Texas A&amp;M Repository

5-22 -8CJRev. /O/ODOL-1540Texas Agricultural Extension ServiceBacterial Food PoisoningAI B. Wagner, Jr.*Food borne illness is an ever-present threat that canbe prevented with proper care and handling of foodproducts. It is estimated that between 24 and 81 millioncases of food borne diarrhea disease occur each year inthe United States, costing between $5 billion and $17billion in medicpl care and lost productivity.Chemicals, heavy metals, parasites, fungi, viruses andbacteria can cause food borne illness. Bacteria relatedfood poisoning is the most common, but fewer than 20of the many thousands of different bacteria actually arethe culprits. More than 90 percent of the cases of foodpoisoning each are caused by Staphylococcus aureus,Salmonella, Clostridium perfringens, Campylobacter,Listeria monocytogenes, Vibrio parahaemolyticus,Bacillus cereus, and Entero-pathogenic Escherichia coli.These bacteria are commonly found on many raw foods.Normally a large number of food-poisoning bacteriamust be present to cause illness. Therefore, illness canbe prevented by (1) controlling the initial number ofbacteria present, (2) preventing the small number fromgrowing, (3) destroying the bacteria by proper cookingand (4) avoiding re-contamination.Poor personal hygiene, improper cleaning of storageand preparation areas and unclean utensils causecontamination of raw and cooked foods. Mishandling ofraw and cooked foods allows bacteria to grow. Thetemperature range in which most bacteria grow isbetween 40 degrees F ( 5 degrees C) and 140 degrees F(60 degrees C). Raw and cooked foods should not bekept in this danger zone any longer than absolutelynecessary. U ndercooking or improper processing ofhome-canned foods can cause very serious food poi-sonmg.Since food-poisoning bacteria are often present onmany foods, knowing the characteristics of such bacteriais essential to an effective control program.Staphylococcus aureusMan's respiratory passages, skin and superficialwounds are common sources of S. aureus. When S.aureus is allowed to grow in foods, it can produce atoxin that causes illness. Although cooking destroys thebacteria, the toxin produced is heat stable and may notbe destroyed. Staphylococcal food poisoning occursmost often in foods that require hand preparation, suchas potato salad, ham salad and sandwich spreads.·Extension food technologist, The Texas A&M University System.Sometimes these types of foods are left at roomtemperature for long periods of time, allowing thebacteria to grow and produce toxin. Good personalhygiene while handling foods will help keep S. aureusout of foods, and refrigeration of raw and cooked foodswill prevent the growth of these bacteria if any arepresent.SalmonellaThe gastrointestinal tracts of animals and man arecommon sources of Salmonella. High protein foodssuch as meat, poultry, fish and eggs are most commonlyassociated with Salmonella. However, any food thatbecomes contaminated and is then held at impropertemperatures can cause salmonellosis. Salmonella aredestroyed at cooking temperatures above 150 degrees F.The major causes of salmonellosis are contamination ofcooked foods and insufficient cooking. Contaminationof cooked foods occurs from contact with surfaces orutensils that were not properly washed after use withraw products. If Salmonella is present on raw or cookedfoods, its growth can be controlled by refrigerationbelow 40 degrees F.Clostridium perfringensC. perfringens is found in soil, dust and the gastro-intestinal tracts of animals and man. When foodcontaining large number of C. perfringens is consumed,the bacteria produce a toxin in the intestinal tract thatcauses illness. C. perfringens can exist as a heat-resistant spore, so it may survive cooking and grow tolarge numbers if the cooked food is held between 40degrees F and 140 degrees F for an extensive timeperiod. Meat and poultry dishes, sauces and gravies arethe foods most frequently involved. Hot foods shouldbe served immediately or held above 140 degrees F.When refrigerating large volumes of gravies, meatdishes, etc., divide them into small portions so they willcool rapidly. The food should be reheated to 165 0 F.prior to serving.Clostridium botulinumBotulism accounts for fewer than one of every 400cases of food poisoning in the U.S., but two factorsmake it very important. First, it has caused death inapproximately 30 percent of the cases; and secondly, itoccurs mostly in home-canned foods. In 1975, forexample, 18 or 19 confirmed cases of botulism werecaused by home-processed foods, and the other wasTexas Agricultural Extension Service. Zerle L. Carpenter, Director. The Texas A&M University System. College Station, Texascaused by a commercial product that was mishandled inthe home. Cl. botulinum can exist as a heat-resistantspore, and can grow and produce a neurotoxin inunderprocessed, home-canned foods. An affected foodmay show signs of spoilage such as a bulging can or anoff-odor. This i" not true in all cases, so canned foodsshould not be tasted before heating. The botulinumtoxin is destroyed by boiling the food for 10 minutes.Vibrio parahaemolytlcusV. parahaemolyticus is found on seafoods, and requiresthe salt environment of sea water for growth. V.parahaemolyticus is very sensitive to cold and heat.Proper storage of perishable seafoods below 40 degreesF, and subsequent cooking and holding above 140degrees F, will destroy all the V. parahaemolyticus onseafoods. Food poisoning caused by this bacterium is aresult of insufficient cooking and/or contamination ofthe cooked product by a raw product, followed byimproper storage temperature. It is a major problem inJapan where many seafoods are consumed raw. Vibriovulnificus is another member of the vibrio genus that isfound in the marine environment. V. vulnificus is trulyan emerging pathogen, but it can be controlled withproper cooking and refrigeration.Bacillus cereusB. cereus is found in dust, soil and spices. It cansurvive normal cooking as a heat-resistant spore, andthen produce a large number of cells if the storagetemperature is incorrect. Starchy foods such as rice,macaroni and potato dishes are most often involved.The spores may be present on raw foods, and theirability to survive high cooking temperatures requiresthat cooked foods be served hot or cooled rapidly toprevent the growth of this bacteria.ListeriaBefore the 1980's most problems associated withdiseases caused by Listeria were related to cattle orsheep. This changed with food related outbreaks inNova Scotia, Massachusetts, California and Texas. As aresult of its widespread distribution in the environment,its ability to survive long periods of time under adverseconditions, and its ability to grow at refrigerationtemperatures, Listeria is now recognized as an im-portant foodborne pathogen.Immunocompromised humans such as pregnantwomen or the elderly are highly susceptible to virulentListeria. Listeria monocytogenes is the most consistentlypathogenic species causing listeriosis. In humans,ingestion of the bacteria may be marked by a flu-likeillness or symptoms may be so mild that they gounnoticed. A carrier state can develop. Death is rare inhealthy adults; however, the mortality rate may approxi-mate 30 percent in the immunocompromised, newbo'rn or very young.As mentioned earlier Listeria monocytogenes is aspecial problem since it can survive adverse conditions.It can grow in a pH range of 5.0-9.5 in good growthmedium. The organism has survived the pH 5 environ-ment of cottage cheese and ripening cheddar. It is salttolerant surviving concentrations as high as 30.5 percentfor 100 days at 39.2 degrees F, but only 5 days if held at98.6 degrees F.The key point is that refrigeration temperatures donot stop growth of Listeria. It is capable of doubling innumbers every 1.5 days at 39.2 degrees F. Since highheat, greater than 170 degrees F, will inactivate theListeria organisms, post-process contamination fromenvironmental sources then becomes a critical controlpoint for many foods. Since Listeria will grow slowly atrefrigeration temperatures, product rotation becomeseven more important.Yersinia enterocoliticaEven though Yersinia enterocolitica is not a frequentcause of human infection in the U.S., it is ofteninvolved in illness with very severe symptoms. Yer-siniosis, infection caused by this microorganism, occursmost commonly in the form of gastroenteritis. Childrenare most severly affected. Symptoms of pseudoap-pendicitis has resulted in many unnecessary appen-dectomies. Death is rare and recovery is generallycomplete in 1 - 2 days. Arthritis has been identified asan infrequent but significant sequel of this infection.Y. enterocolitica is commonly present in foods butwith the exception of pork, most isolates do not causedisease. Like Listeria this organism is also one that cangrow at refrigeration temperatures. It is sensitive toheat (5 %) and acidity (pH 4.6), and will normally beinactivated by environmental conditions that will killsalmonellae.Campylobacter jejuniC. jejuni was first isolated from human diarrheastools in 1971. Since then it has continually gainedrecognition as a disease causing organism in humans.C. jejuni enteritis is primarily transferred from animalorigin foods to humans in developed countries.However, fecal contamination of food and water andcontact with sick people or animals, predominates indeveloping countries.Although milk has been most frequently identifiedthroughout the world to be a vehicle for Campylobacter,one anticipates that future investigations will identifypoultry and its products and meats (beef, pork, andlamb) as major reservoirs and vehicles.Bacteria I I I Types of I I I TemperatureResponsible Description Habitat Foods Symptoms Cause SensitivityStaphylococcus Produces a heat- Nose and throat of Meat and seafood Nausea, vomit- Poor personal No growth below 40 de-aureus stable toxin. 30 to 50 percent of salads, sandwich ing and diarrhea hygiene and grees F. Bacteria are de-healthy population; spreads and high within 4 to 6 subsquent tem- stroyed by normal cook-also skin and super- salt foods. hours. No fever. perarure abuse. ing but toxin is heat-ficial wounds. stable.Produces an in- Intestinal tracts of High protein Diarrhea nausea, Contamination No growth below 40 de-Salmonella testinal infection. animals and man. foods-meat; chills, vomiting of ready-co-eat grees F. Bacteria are de-poultry, fish and fever within foods, insuffi- stroyed by normal cook-and eggs. 12 to 24 hours. cient cooking and ing.recontaminationof cooked foods.Clostridium Produces a spore Dust, soil and gas- Meat and poul- Cramps and Improper temp- No growth below 40 de-perfringens and prefers low trointestinal tracts try dishes, sauces diarrhea within erature control grees F. Bacteria areoxygen atmos- of animals and man. and gravies. 12 to 24 hours of hot foods, and killed by normal cookingphere. Live cells No vomiting or recontamination. but a heat-stable sporemust be ingested. fever. spore can survive.Clostridium Produces a spore Soils, plants, mar- Home-canned Blurred vision, Improper meth- Type E and Type B canbotulinum and requires a low ine sediments and foods. respiratory dis- ods of home- grow at 38 degrees F.oxygen atmos- fish. stress and pos- processing foods. Bacteria destroyed byphere. Produces a sible DEATH. cooking and the toxin isheat-sensitive destroyed by boiling fortoxin. 5 to 10 minutes. Heat-resistant spore cansurvive.Vibrio Requires salt for Fish and shellfish. Raw and Diarrhea, Recontamina- No growth below 40 de-parahae- growth. cooked seafood. cramps, vomit- tion of cooked grees F. Bacteria killedmolyticus ing, headache foods or eating by normal cooking.and fever within raw seafood.12 co 24 hours.Bacillus cereus Produces a spore Soil, dust and Starchy food. Mild case of Improper hold- No growth below 40and grows in spices. diarrhea and ing and storage degrees F. Bacterianormal oxygen some nausea temperatures killed by normalatmosphere. within 12 to after cooking. cooking, but heat-24 hours. resistaf1t spore cansurvive.Listeria Survives adverse Soil, vegetation and Milk, soft Mimics menin- Contaminated Grows at refrigerationmonocyto- conditions for water. Can survive cheeses, veget- gitis Immuno- raw products. (38-40 degrees F.) tem-genes long time periods. for long periods in abIes fertilized compromised perarures. May survivesoil and plant ma- with manure. individuals minimum pasrurizationterials. most susceptable. temperatures (161 de-grees F. for 15 seconds.)Campylobacter Oxygen sensitive, Animal reservoirs Meat, poultry, Diarrhea, Improper past- Sensitive to drying orjejuni does not grow be- and foods of animal milk, and abdominal eurization or freezing. Survives inlow 86 degrees F. origin. mushrooms. cramps and cooking. Cross- milk and water at 39nausea. contamination. degrees F for severalweeks.Yersinia Not frequent Poultry, beef, swine. Milk, tofu, Diarrhea, ab- Improper cook- Grows at refrigerationentero- cause of human Isolated only in and pork. dominal pain, ing. Cross- temperatures (35-40 de-colitica infection. human pathogen. vomiting. Mim- contamination. grees F.) Sensitive coics appendicitis. heat (122 degrees F.)Entero- Can produce tox- Feces of infected Meat and Diarrhea, Inadequate cook- Organisms can be con-pathogenic ins that are heat humans. cheeses. abdominal ing. Recontam- trolled by heating. CanE.coli stable and others cramps, no ination of grow at refrigerationthat are heat- fever. cooked product. temperatures.sensitive.C. jejuni dies off rapidly at ambient temperature andatmosphere, and grows poorly in food.The principles of animal science will play a sig-nificant role in the control of this ubiquitous organism.Hygienic slaughter and processing procedures willpreclude cross-contamination while adequate coolingand aeration will cause a decrease in the microbial load.In addition, thorough cooking of meat and poultryproducts followed by proper storage should assist inmaintaining food integrity and less contamination.Enteropathogenic Escherichia coliEnteropathogenic E. coli is a significant cause ofdiarrhea in developing countries and localities of poorsanitation. In the U.S. it has been associated with"travelers' diarrhea." However the latest outbreak inNorth America occurred in a nursing home in Ontario.This was a severe outbreak of E. coli 0157:H7 associatedhemorrhagic colitis.There are at least four subgroups of enteropathogenicE. coli: enterotoxigenic, enterinvasive, hemorrhagic,and enteropathogenic. Each strain has different char-acteristics.The major source of the bacteria in the environmentis probably the feces of infected humans, but there mayalso be animal reservoirs. Feces and untreated water arethe most likely sources for contamination of food.Control of enteropathogenic E. coli and other food-borne pathogens such as Salmonella and Staphylococcusaureus can be achieved. Precautions should includeadequate cooking and avoidance of recontamination ofcooked meat by contaminated equipment, water orinfected food handlers. Food service establishmentsshould monitor adequacy of cooking, holding times, andtemperatures as well as the personal hygiene of foodhandlers.PreventionThe first step in preventing food poisoning is toassume that all foods may cause food-borne illness.Follow these steps to prevent food poisoning:1. Wash hands, food preparation surfaces andutensils thoroughly before and after handlingraw foods to prevent recontamination of cookedfoods.2. Keep refrigerated foods below 40 degrees F.3. Serve hot foods immediately or keep themheated above 140 degrees F.4. Divide large volumes of food into small portionsfor rapid cooling in the refrigerator. Hot, bulkyfoods in the refrigerator can raise the tem-perature of foods already cooled.5. Remember the danger zone is between 40degrees F and 140 degrees F.6. Follow approved home-canning procedures.These can be obtained from the ExtensionService or from USDA bulletins.7. Heat canned foods thoroughly before tasting.8. When it doubt, throw it out.Infants, older persons, women who are pregnant andanyone with a compromised immune system areespecially susceptible to food-borne illness. These peopleshould never consume raw fish, raw seafood, or rawmeat type products.You are the key to preventing food-borne illness. Byobserving the simple rules of good handling, foodpoisoning can be eliminated.The author acknowledges the assistance of Dr. Ranzell Nickelson II, former Extension seafood technologist,The Texas A&M University System, in preparing the original manuscript for this publication.Educational programs conducted by the Texas Agricultural Extension Service serve people ofall ages regardless of socioeconomiclevel, race, color, sex, religion, handicap or national origin.Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics" Acts of Congress of May 8, 1914, asamended, and June 3D, 1914, in cooperation with the United States Department of Agriculture. Zerle L. Carpenter, Director, TexasAgricultural Extension Service, The Texas A&M University System.10M-3-89, Revision HORT 1, HEA 4

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Bacterial Food Poisoning.

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Bacterial Food Poisoning.

Abstract

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