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Foodborne Pathogens and their Control Measures

Learn about common foodborne pathogens like Campylobacter, Salmonella, Yersinia, Shigella, and Vibrio, their symptoms, sources, and control methods. Understand growth conditions, infective doses, and key factors affecting their survival.

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Foodborne Pathogens and their Control Measures

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  1. Όρια ανάπτυξης παθογόνων Παναγιώτης Ν. Σκανδάμης Αναπληρωτής Καθηγητής ΓΠΑ Εργ. Ποιοτικού Ελέγχου & Υγιεινής Τροφίμων & Ποτών Τμ. Επιστήμης & Τεχνολογίας Τροφίμων Γεωπονικό Παν/μιο Αθηνών Ιερά Οδός 75, 118 55, 210-5294684 pskan@aua.gr

  2. Campylobacter jejuni/coli(Campylobacteriosis) • Illness:infection; gastroenteritis; most common in USA • Organism:non-spore-forming bacterium, gram- negative curved (cork-screw-like) rods, microaerophilic, thermotolerant-thermophilic, fragile • Incubation period:3-5 days • Duration of illness:2-10 days • Symptoms:diarrhea (watery/sticky/bloody), fever, abdominal/muscle pain, nausea, headache

  3. Campylobacter jejuni/coli(Campylobacteriosis) • Infective dose: 400-500 cells or higher • Fatality rate: low • Sources: poultry, other animals, sewage, feces • Foods involved: raw milk, undercooked poultry, cross-contamination • Control: sanitation, hygiene, proper heating and processing, avoid cross-contamination

  4. Campylobacter jejuni/coli(Campylobacteriosis) • Oxygen requirements: Microaerophilic • Growth temperatures: 30; 42-45; 45 oC • Acidity (pH): 4.9; 6.5-7.5; 8.0 • Minimum water activity (aw): 0.912 • Generation interval (min): At 35oC, 1 – 27 min

  5.  Factor Conditions Heat Resistance (D-value, min) Skim milk Chicken Ground beef Skim milk Chicken Ground beef Raw milk Ground beef 7.2 – 12.8 20.0 6.0 0.74 – 1.0 0.75 0.25 1.33 < 1 Factors affecting growth and survival of Campylobacter jejuni/coli Reported Values  D48°C D49°C D50°C D55°C D57°C D58°C D60°C D60°C

  6. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Illness:infection; gastroenteritis • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:6-72 hours • Duration of illness:1-3 days, or more • Symptoms:nausea, abdominal pain, chills, headache, diarrhea, fever, vomiting • Infective dose: low (5-20 cells) or high, depending on strains; foods; individual

  7. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Fatality rate: low • Sources: poultry, other animals, insects, wild birds, humans, feces • Foods involved: raw milk, undercooked poultry, eggs, meats, salads, chocolate, many foods • Control: sanitation, hygiene, proper heating, processing and cold storage

  8. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 5.1; 37; 45-47 oC • Acidity (pH): 4.0-5.4; 6.5-7.5; 9.0 • Minimum water activity (aw): 0.93-0.95 • Salt: 4-8%

  9. Yersinia enterocolitica(Yersiniosis) • Illness:infection; gastroenteritis; appendicitis- like symptoms • Organism:non-spore-forming bacterium, gram- negative rods, facultative, psychrotrophic • Incubation period:1-10 days • Duration of illness:2-3 weeks • Symptoms:diarrhea, fever, vomiting, sharp pain in lower right side of abdomen • Infective dose: Unknown; probably >106

  10. Yersinia enterocolitica(Yersiniosis) • Fatality rate: low • Sources: water, swine, rodents, pets, birds, etc • Foods involved: raw milk, ice cream, vegetables, raw pork, beef, tofu, chitterlings • Control: sanitation, hygiene, water chlorination, proper cooking

  11. Yersinia enterocolitica(Yersiniosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 0; 32-34; 44 oC • Acidity (pH): 4.6; 7.0-8.0; 9.0 • Minimum water activity (aw): 0.95 • Salt: 5-8% • Generation Interval:30°C, 34 min; 22°C, 60 min; 7°C, 300 min; 1°C, 2400 min

  12. Shigella species(Shigellosis; Bacillary Dysentery) • Illness:infection; gastroenteritis; shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:12-96 hours • Duration of illness:4-7 days • Symptoms:diarrhea (may be bloody), intestinal mucosal ulceration, fever, nausea, cramps, sometimes vomiting

  13. Shigella species(Shigellosis; Bacillary Dysentery) • Infective dose: Low, a few (10) cells • Fatality rate: as high as 10-15% for some strains • Sources: human and animal fecal material, water, swine, rodents, pets • Foods involved: raw vegetables, milk and milk products, poultry, salads, raw foods • Control: sanitation, hygiene, water chlorination, proper cooking

  14. Shigella species(Shigellosis; Bacillary Dysentery) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 6; 37; 48 oC • Acidity (pH): 4.8; 6.0-8.0; 9.3 • Minimum water activity (aw): 0.95 • Salt: 5-8%

  15. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Illness:infection; gastroenteritis • Organism:non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic • Incubation period:4-96 hours • Duration of illness:2.5-7 days • Symptoms:acute gastroenteritis, diarrhea, vomiting, cramps, headache, fever, chills • Infective dose: 104 - >106

  16. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Fatality rate: low • Sources: coastal marine environments, water, fish, seafood, animal intestines, • Foods involved: undercooked, recontaminated or cross-contaminated seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  17. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 12.8; 37; 43 oC • Acidity (pH): 4.5-5.0; 7.5-8.5; 11.0 • Minimum water activity (aw): 0.94 • Salt: 8%; Halophile (minimum 0.5%) • Generation Interval: 8-18 min

  18. Vibrio cholerae Serogroup O1 (Cholera) • Illness:infection; gastroenteritis; cholera toxin produced in small intestine • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:6 hours to 5 days • Duration of illness:hours to days • Symptoms:mild-watery diarrhea to acute diarrhea with rice-like stools, cramps, nausea, vomiting, dehydration, shock, electrolyte loss, death

  19. Vibrio cholerae Serogroup O1 (Cholera) • Infective dose: >106 • Fatality rate: low to high • Sources: human feces, water, marine environments • Foods involved: water and water- contaminated food, raw seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  20. Vibrio cholerae Serogroup O1 (Cholera) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 10; 30-37; 43 oC • Acidity (pH): 5.0; 7.6; 9.6 • Minimum water activity (aw): 0.97 • Salt: 0.1 (minimum); 0.5 (optimum); 4.0 (maximum) • Heat resistance (D-value, min): D60°C: 2.7; D72°C: 0.3

  21. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Illness:infection; gastroenteritis; primary septicemia; invasive and rapidly fatal • Organism:non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic • Incubation period:7 hours to several days (16- 38 hours) • Duration of illness:2.5-7 days • Symptoms:fever, chills, nausea, hypotension, sometimes vomiting, abdominal pain, diarrhea

  22. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Infective dose: unknown;predisposed (high serum iron; liver disease) individuals <100 cells • Fatality rate: 50% • Sources: saltwater, fish, seafood, molluscs • Foods involved: raw oysters, wound infections, undercooked, recontaminated or cross- contaminated seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination; do not eat raw oysters

  23. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 5; 37; 40 oC • Acidity (pH): 5.0; 5.0-7.0; 10.0 • Minimum water activity (aw): 0.96 • Salt: 5%; (minimum 0.5%; optimal 1-2%)

  24. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Illness:infection; hemorrhagic colitis; hemoltic uremic syndrome, thrombotic thrombocytopenic purpura; shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic; shiga toxin-producing E. coli serotypes O157:H7, etc • Incubation period:12-60 hours • Duration of illness:2-9 days • Symptoms:watery and bloody diarrhea; HUS; TTP

  25. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Infective dose: Low • Fatality rate: 0-15% develop HUS with 5-10% fatal; TTP in elderly 50% fatal • Sources: cattle, deer, other animals, manure, water • Foods involved: raw or undercooked beef, milk, other foods, water, person-to-person • Control: sanitation, hygiene, proper heating, processing and cold storage

  26. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 10; 37; 45 oC • Acidity (pH): 4.0; 6.0-7.0; 9.8-10; acid tolerant • Minimum water activity (aw): 0.95 • Salt: 6-8%

  27. Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) • Illness:infection; cholera-like illness; toxin production in intestine; induce fluid secterion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:24-48 hours • Duration of illness:short • Symptoms:watery diarrhea, abdominal cramps, low grade fever, nausea, malaise

  28. Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) • Infective dose: 108 - 109 cells • Fatality rate: low • Sources: water contaminated with human sewage, infected food handlers • Foods involved: dairy products, semi-soft cheeses, milk, water • Control: sanitation, hygiene, proper heating, processing and cold storage

  29. Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) • Illness:infection; potential shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:24-48 hours • Duration of illness:short • Symptoms:watery or bloody diarrhea, abdominal cramps, low grade fever, nausea, malaise

  30. Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) • Infective dose: >106 cells • Fatality rate: low; as high as 50% in infants in some countries • Sources: water contaminated with human sewage, infected food handlers • Foods involved: raw beef, chicken, any food exposed to fecal contamination • Control: sanitation, hygiene, proper heating, processing and cold storage

  31. Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) • Illness:infection; closely related to Shigella potential shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:12-72 hours • Duration of illness:short • Symptoms:abdominal cramps, diarrhea, vomiting, fever, chills, malaise, invade epithelial cells of intestine and cause mild form of dysentery (blood and mucus in feces)

  32. Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) • Infective dose: as few as 10 cells • Fatality rate: low; usually self-limiting • Sources: water contaminated with human sewage, infected food handlers • Foods involved:hamburger, unpasteurized milk, cheese, any food contaminated with feces has the potential • Control: sanitation, hygiene, proper heating, processing and cold storage

  33.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 7 – 844 – 4635 – 40 Acidity (pH) MinimumMaximumOptimum 4.49.06.0 - 7.0 MinimumOptimum 0.9500.995 Factors affecting growth and survival of diarrheagenic Escherichia coli Water activity (aw)

  34. Factor Conditions Reported Values Heat resistance (D-value, sec) D57.2°C D60°C D62.8°C D64.3°C 27045249.6 Factors affecting growth and survival of diarrheagenic Escherichia coli

  35. Staphylococcus aureus(Staphylococcal Food Poisoning) • Illness:intoxication/poisoning; heat-stable enterotoxins • Organism:non-spore-forming bacterium, gram-positive grape-like, facultative, mesophilic • Incubation period:0.5-8 hours • Duration of illness:6-48 hours • Symptoms:nausea, vomiting, diarrhea, cramps • Infective dose: 1 mg toxin

  36. Staphylococcus aureus(Staphylococcal Food Poisoning) • Fatality rate: Rare • Sources: Skin, hands, throat, nose, hair, wounds, animal hides, food slicers • Foods involved: ham and other meat and poultry products, eggs, fish, cream-filled pastries, meat and egg salads, dairy products, deli foods • Control: sanitation, hygiene, proper heating, processing and cold storage

  37. Staphylococcus aureus(Staphylococcal Food Poisoning) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 7-11; 37; 48 oC • Acidity (pH): 4.0; 6.0-7.0; 9.8-10 • Minimum water activity (aw): 0.86 • Salt: 10-18% • Heat resistance (D-value, sec): • Organism, D65.5°C: 15-132; • Enterotoxin: D80.0°C: 180

  38. Listeria monocytogenes (Listeriosis) • Illness:infection with many severe syndromes in sensitive individuals • Organism:non-spore-forming bacterium, gram- positive rods, facultative, psychrotrophic • Incubation period:>12 hours; 3 days to 3 months • Duration of illness: short-long • Symptoms:mild, flu-like gastroenteritis; meningitis; abortions; stillbirths; septicemia; etc

  39. Listeria monocytogenes (Listeriosis) • Infective dose: unknown;100 cells/g food?low for immunocompromized? <1000 cells • Fatality rate: 20-30% • Sources: soil, vegetation, humans, animals, water, silage, etc • Foods involved: raw milk, cheeses, coleslaw, ice cream, vegetables, raw meat, luncheon meats; seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  40. Listeria monocytogenes (Listeriosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 0; 30; 45 oC • Acidity (pH): 4.4; 7.0-7.5; 9.0 • Minimum water activity (aw): 0.92 • Salt: 10% • Heat resistance (D-values, sec): D71.7°C: 0.9-5.0

  41.  Factor Conditions Reported Values  Generation interval Chocolate milk Cream Whole/Skim milk Chocolate milk Cream Whole milk Skim milk Chocolate milk Cream Whole milk Skim milk 0.65 h0.67 h0.69 h5.0 h5.3 h5.9 h7.2 h1.34 – 1.52 days1.16 - 1.66 days1.26 – 1.50 days1.27 – 1.56 days Factors affecting growth and survival of Listeria monocytogenes 35°C 13°C 4°C

  42. Clostridium botulinum (Botulism) • Illness:intoxication/poisoning; heat-sensitive neurotoxins • Organism:spore-forming bacterium (types A-G), gram-positive rods, anaerobic, mesophilic (proteolytic), psychrotrophic (nonproteolytic) • Incubation period:12-36 hours (2-6 days) • Duration of illness:as long as several months • Symptoms:dizziness, fatigue, weakness, double vision, slurred speech, shortness of breath, paralysis, respiratory failure, death

  43. Clostridium botulinum (Botulism) • Infective dose: very low • Fatality rate: 5-10% • Sources: soil, water, sediments, vegetation, animals • Foods involved: vegetables, meat, fish, fruits, condiments, any low acid (pH>4.6) moist food; improperly processed or abused • Control: sanitation, hygiene, proper heating, processing and storage

  44. Clostridium botulinum (Botulism) • Infant botulism: toxicoinfection; constipation, weakness, respiratory failure, death; soil, honey • Oxygen requirements: Anaerobic • Growth temperatures: 3.3 or 10; 30-37; 48 oC • Acidity (pH): 4.6 or 5.0; 6.5-7.0; 9.0 • Minimum water activity (aw): 0.94 or 0.97 • Salt: 5 or 10%

  45.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 104837 Acidity (pH) Minimum 4.6 Minimum 0.94 NaCl (%) Maximum 10 Heat resistance (D-value, sec) D100°C (Spores) 25 Factors affecting growth and survival of Clostridium botulinum, Group I Water activity (aw)

  46.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 3.330 Acidity (pH) Minimum 5.0 Minimum 0.97 NaCl (%) Maximum 5 Heat resistance (D-value, sec) D100°C (Spores) < 0.1 Factors affecting growth and survival of Clostridium botulinum, Group II Water activity (aw)

  47. Clostridium perfringens (Perfringens Food Poisoning) • Illness:intoxication/poisoning; enterotoxins released during sporulation in intestine • Organism: spore-forming bacterium, gram- positive rods, anaerobic to aerotolerant, mesophilic • Incubation period: 8-24 hours • Duration of illness: 12-24 hours • Infective dose: 5-9 logs of cells

  48. Clostridium perfringens (Perfringens Food Poisoning) • Symptoms:diarrhea, cramps, rarely, vomiting and nausea, flatulence • Fatality rate:Rare • Sources:soil, sediments, dust, feces, animals, raw foods • Foods involved:improperly cooked and slowly cooled meat and poultry, gravies, soups, sauces • Control:sanitation, hygiene, proper heating, rapid cooling

  49. Clostridium perfringens (Perfringens Food Poisoning) • Oxygen requirements: Anaerobic to aerotolerant • Growth temperatures: 12; 43-45; 50 oC • Acidity (pH): 5.0; 6.0-7.5; 8.3 • Minimum water activity (aw): 0.95 • Salt: 6%

  50. Bacillus cereus (Bacillus cereusFood Poisoning) • Illness:intoxication/poisoning; diarrheal type and emetic (vomiting) type; different toxins • Organism:spore-forming bacterium, gram- positive rods, aerobic, mesophilic with some psychrotrophic • Incubation period:diarrheal: 6-16 hours; emetic: 0.5-6 hours • Duration of illness:diarrheal: 12-24 hours; emetic: 6-24 hours • Infective dose: 3-6 logs of cells

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