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2533661
FOOD SPOILAGE MICROORGANISMS
Description
FOOD SPOILAGE MICROORGANISMS
No tags specified
group one
food spoilage microorganisms
foodborne pathogen
foodborne disease
Mind Map by
Fareeza Nabiela
, updated more than 1 year ago
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Created by
Fareeza Nabiela
about 9 years ago
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Resource summary
FOOD SPOILAGE MICROORGANISMS
FOODBORNE DISEASES
enterohemorrhagic E. coli (O157:H7)
Annotations:
EHEC O157:H7 - getting to the bottom of the burger bug. https://www.youtube.com/watch?v=EKLAZfCSf3g
contamination of meat during slaughter
normal inhabitant of intestines of mammals
shiga toxin
horizontal gene transfer from Shigella
life-threatening hemolytic uremic syndrome
Pathogens
Primary types
Foodborne infections
ingestion of pathogen
growth, tissue invasion, and/or release of toxins
raw foods
Listeriosis (Listeria monocytogenes)
Foodborne intoxications
ingestion of toxins in foods in which microbes have grown
produce symptoms shortly after the food is consumed
examples : staphylococcal food poisoning, botulism, Clostridium perfringens food poisoning, and Bacillus cereus food poisoning
Transmission
fomites
fecal-oral route key
breakdown in hygiene
FOODBORNE PATHOGENS
Staphylococcus aureus
Enterotoxin
diarrhea
Vomiting
superantigen
Salmonella
Salmonellosis
resistant to antibiotics
Undercook food products (eggs)
Yersinia enterocolitica
Yersiniosis
Bloody
Ability to multiply at T near to 0oC
Contaminated raw pork or beef ,drinking water, milk products, tofu
Vibrio
foodborne infection associated with seafood.
Vibrio cholerae O1 and O139 strain
Gastroenteritis and septicemia
Clostridium botulinum
botulism
Neurotoxins cause neuroparalytic disease
C. perfringens
produce enterotoxin
diarrhea and abdominal pain
Refrigerated processed foods and canned food
Bacillus sp.
Variety of foods, vegetables, dairy products, meat
Emetic toxin
Mild symptom
Campylobacter jejuni
Raw or inadequately cooked
Unchlorinated water
processed foods of animal origin
Diarrhea, abdominal pain, fever
fungus-derived toxins
aflatoxins
fumonisins
algal toxins
Detection of Food-Borne Pathogens
culture techniques
immunological techniques
molecular techniques
PulseNet
PFGE, PCR and RFLP
Media attachments
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