Saran's Learn Microbiology

  FOOD-BORNE ILLNESS AND INTOXICATION KEY DIFFERENCES: INFECTION VS INTOXICATION VS TOXICOINFECTION Feature Infection Intoxication Toxicoinfection Live organism consumed? Yes No (toxin already in food) Yes Toxin formed in intestine? Sometimes No Yes Incubation Longer (hours–days) Very short (1–6 hrs in Staphylococcus aureus ) Moderate (8–24 hrs) Example Salmonella , Shigella Staphylococcus aureus , Clostridium botulinum Clostridium perfringens BACTERIAL FOOD-BORNE ILLNESSES A) Food-Borne Infection - Caused when viable (live) pathogenic bacteria are ingested and multiply in the intestine. Pathogen Source Symptoms Key Features Salmonella spp. Eggs, poultry, milk, meat Diarrhea, fever, cramps...

  MICROFLORA OF FOOD 1) Meat Natural/Typical Microflora Pseudomonas , Acinetobacter , Moraxella , Micrococcus , Flavobacterium Spoilage Organisms Pseudomonas , Shewanella , Lactic Acid Bacteria, Clostridium spp. Sources of Contamination Slaughterhouse environment, intestinal contents, knives, workers, tables, water, air Spoilage Characteristics Sliminess, sour smell, discoloration, putrid odor, rancidity Preservation Methods Refrigeration, freezing, vacuum packing, drying, curing, irradiation, canning 2) Fish and Seafood Natural/Typical Microflora Pseudomonas , Acinetobacter , Moraxella , Bacillus , Flavobacterium , Vibrio Spoilage Organisms Pseudomonas fluorescens , Proteus , Serratia , yeasts, molds Sources of Contamination Water, slime, gills, gut, fishing boats, nets, ...