Salmonella spp. | S. thyphimurium is usual cause of human salmonellosis Gram negative, motile rods, non-sporeforming common in the intestinal tract of fowl produce enteroendotoxins Salmonella spp. found in poultry, eggs, cantaloupe, tomatoes, cilantro, alfalfa sprouts, clover sprouts, mung-bean sprouts, orange juice
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S. thyphimurium | approx. 10,000 cells are sufficient to cause an infection salmonellosis arises after cells have grown in the intestine symptoms include sudden onset of headache, chills, vomiting, and diarrhea, and a subsequent fever
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Escherichia coli O157:H7 | VTEC strain; i.e., verocytotoxic E. coli also EHEC; i.e., enterohemorrhagic E. coli over half of the cases of infection in the U.S. result from tainted meat a dirty cow's coat contacts the meat during skinning, or fecal matter from the intestines contacts the meat during evisceration also raw fruit juice, unwashed lettuce incubation period of 1-3 days after ingestion cases usually present as diarrhea, possibly with severe abdominal cramps sometimes only mild diarrhea, or no symptoms more serious cases lead to low platelet count and renal failure (HUS ' hemolytic uremic syndrome) bacteria adhere to intestinal mucosa and secrete verocytotoxin toxin cleaves the 28S rRNA of the 60S ribosomal subunit (stops protein synthesis) damages cells of lower intestine reduces ability to absorb fluid (if blood vessels are damaged, this also results in bloody diarrhea)
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Staphlococcus aureus | most common type of food poisoning Gram positive produces six enterotoxins, which are heat stable can cause diarrhea, vomiting, and nausea, generally within six hours of ingestion S. aureus is often the food poisoning culprit in unrefrigerated mayo, meat, poultry, cream-filled baked goods, etc.
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Clostridium botulinum | Gram positive, anaerobic, spore-forming lives in soil or water spores may contaminate food (or livestock) before harvest (or slaughter) if correctly processed (to kill spores), no problem however, if spores germinate (initiate growth), even a tiny amount of the toxin can be highly poisonous botulism is very severe... often fatal neurotoxin paralyzes breathing heat labile 80°C for 10 min. destroys toxin poisoning usually occurs in foods that are not cooked after processing smoked meats, canned beans or vegetables, sushi
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Ergot | Produces many chemical compounds 12 are psychoactive (ergotamines) |