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!Spore former
!Bacillus
!Clostridium
!Desulfotomaculans
!Gram negative
!Converse sulfate to sulfide
!Sporolactobacillus
!Rod shape, microaerophilic bacteria
!Sporpsarcina
!Cocci, aerobic bacteria
Importance of spore former
in food
!Response to temperatures
!Endospore formation
!Resistance
!Morphology
!cortex --peptidoglycan
!germ cell wall
!nuclear mass
!Sporulation
!Germination
Spore cycle
Vegetative cells
outgrowth sporulation
! Gram positive
! Motile
! Spore forming bacteria
! Facultative aerobic bacteria
! Grows within the temperature range of 10-48 °C
! optimum temperature 28-35 ° C
! Unique characteristic
! Temperature 10 to 48 °C
! Produce toxins
!Diarrhea toxin: Diarrhea syndrome (toxin formed in intestine)
!Heat-labile enterotoxin
!Large MW
!Low MW
! Foodborne intoxication
! Incubation period: 1-5 hrs (8-16 hrs:Diarrhea syndrome)
! Duration of illness: 6-24 hrs
! Clinical signs
! Diarrhea type
!Watery diarrhea
!Abdominal cramps
!Nausea but vomiting rarely occurs
!Symptoms persist for 24 hrs
! Emetic type
!Sudden onset of vomiting
!Abdominal cramps
!Some patients may develop diarrhea
! Usually self limiting and not severe
Bacillus cereus outbreaks
! Emetic syndrome
! Associated with Chinese restaurant
! Fried rice
! The practices flavor to food poisoning
!The preparation of large amount of cooked rice (some B.
cereus can survive)
!Following lunch
! Interview cases
!Chicken fried rice
!Prepare at a local restaurant
!29% of persons who ate fried rice compare to 0% who
did not eat
!Leftover chicken fried rice
!B. cereus > 106 CFU/ gm
! Source of contamination?
! Rice had been cooked at night
! Cooled at room temperature before refrigeration
! In the morning rice was pan-fried and delivery to the day
care
! Foods was served at noon
Bacillus cereus
! Gram positive
! Rod shape
! Spore forming bacteria
! Anaerobic bacteria
! The spores are heat resistant and can survive in
foods
! Seven types (A, B, C, D, E, F and G) of botulisum are
recognized
! based on the antigenic specificity of the toxin
! Types A, B, E and F: human botulism
! Types C and D: botulism in animals (Horse, cattle, poultry)
Clostridium botulinum
! Neurotoxin
! Heat labile and can be destroyed if heated at 80 °C for 10
minutes or longer.
! Unique characteristic
! Produce neurotoxin
illness
Botulisum
! Foodborne intoxication
! Incubation period: 12-19 hrs (Usually 18-36 hrs)
! Duration of illness: 1-8 days (or slow recovery over 6-8 mts)
! Four types of botulism
! Foodborne
! Infant
! Wound (not related to food)
! A form of botulism whose classification is as yet undetermined
! Source of contamination
! During the 24 hours before onset of symptoms
! Patient had eaten home-canned green beans and a stew
containing roast beef and potatoes
! Although analysis of the leftover green beans was negative
for botulism toxin
! type A toxin was detected in the stew
! The stew had been cooked, covered with a heavy lid, and
left on the stove for 3 days before being eaten without
reheating
! No other persons had eaten the stew
Clostridium botulinum
! C. botulinum prevention and control
!Education
!Heat treatment
!Temperatures necessary to kill botulism spores (> 100 °C for
10 minutes)
!Boiling food for 10 minutes before eating destroys any toxin
present
!Proper storage
!Refrigeration
!Cooked foods should not be held at room temperatures for
hours
! Preservation
!Low acid food
!Chemical: Na nitrite: prevent germination
!Jams and jellies: high sugar content
Isolation of Clostridium botulinum
! Selective media
! Strict anaerobic condition
! Incubate at 30-35 C for 7 days
! Biochemical confirmation