Sunarjati Sudigdoadi

Usep Abdullah Husin

Dept. of Microbiology
 Food poisoning

• Any illness due to eating

food contaminated by
pathogenic (harmful)
microbes (bacteria, viruses,
protozoa), or their toxins or
chemicals or natural organic
substances

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 Food poisoning
• Acute
• Many people, in the
same time
• Short incubation
period
• The most common
symptoms of food
poisoning are
diarrhea and
vomiting

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 How Does Food Poisoning
Occur?
Usually, it takes large numbers of food
poisoning bacteria to be present in
food in order
.
to cause illness.
However, given the right conditions,
bacteria can multiply very rapidly.

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These conditions include:
Time : in ideal conditions, within
seven hours, one bacterium can
multiply to 2.097.152
Temperature
. : food poisoning
bacteria grow best in the
temperature range 50C - 600C.
Food should not be left in the
temperature danger zone

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 Nutrients : bacteria need their own
food source to grow and multiply
bacteria multiply rapidly in certain
kind of foods, known as high risk
foods

High risk foods which have been

contaminated with food poisoning
bacteria and then left in the
temperature danger zone can cause
food poisoning to anyone who
consumes them
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What Foods Are At Risk?
• Food borne illness
is usually
associated with
meats, poultry,
seafood and dairy
products, fruits
and vegetables

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Bacteria that caused Food
poisoning divided into :

INTOXICATION TYPE INFECTION TYPE

• Staphylococcus aureus • Salmonella spp.

• Clostridium botulinum • Shigella
• Clostridium • E. coli
perfringens • V. parahaemolyticus
• Bacillus cereus • Campylobacter jejuni
• Pseudomonas • Yersinia enterocolitica
cocovenenans • Listeria
monocytogenes

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 Staphylococcus aureus
This is a true food poisoning organism, the
bacteria produces a heat-stable toxin in
food which can withstand heating
S. aureus resistant to salt levels that kill
many other types of bacteria (e.g. in
pickles), can be carried by workers (in the
throat, and in infected cuts and other skin
disorders) and transmitted into processed
food when they handle it
Commonly found in :meat and poultry
dishes, egg products, mayonnaise-based
salads, cream or custard filled desserts
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• This bacterial growth may not cause
any of color, odor, or textural or
flavor change, but the toxin will be
secreted into the food

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The symptoms of staphylococcal food
poisoning are :
 nausea, vomiting, diarrhea and stomach cramps
 appear within 1-4 hours of eating contaminated
food and last for 10-12 hours, rarely fatal
• People should not therefore handle food if
they have coughs or skin complaints
• This type of poisoning is difficult to trace
because the bacteria can produce toxin
before the food is processed
• Heating can kill the bacteria but leave the
toxin in the food

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 Clostridium botulinum
The other type of true food poisoning is
botulism
Very rare, a serious type of food poisoning
that has many varied symptoms, often fatal
(in about a third of all cases with prompt
treatment, up to two thirds of cases if there
is no treatment available or if treatment is
delayed)
This is a rod-shaped Gram positive,
anaerobic bacteria that forms a heat
resistant spore
The bacteria is found in food, although the
toxin may also be produced in the gut after
eating contaminated food or it may enter a
wound directly
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There are 4 types of toxin, each of
which is a powerful neurotoxin (the
most potent toxin known)
They cause blurred or double vision,
weakness, difficulty in swallowing
and breathing and, if untreated,
paralysis, unconsciousness and death
The symptoms appear with 18-36
hours of eating the toxin and should
be treated promptly with a botulinum
anti-toxin

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The toxin is destroyed by heating food to
90°C for at least 15 minutes but the
bacterial spores survive this processing
and higher temperatures are required to
destroy them
The most common sources are sealed food
containers, which have little air inside
(canned meat, fish and vegetables),
preserved meats and fermented fish
products

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 Clostridium perfringens
The most frequent cause of this type of poisoning
is slow and inadequate cooking of meats
The bacteria produce spores which rapidly
germinate after eating and produce a toxinin the
gut
It can be prevented by good sanitation, by
heating food adequately and keeping cooked food
cool (below 10°C) or hot (above 60°C)
The symptoms are stomach cramps without
vomiting and diarrhea
Symptoms appear within 8-24 hours of eating
contaminated food and last for 24 hours. The
illness is not fatal

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 Bacillus cereus
Commonly found in: cereals, rice, meat
products, packet soups
This type of bacteria produce 2 types of
poisoning :
 The first is relatively mild diarrhea and
stomach pains which occur 8-12 hours after
eating contaminated food and last for about
12 hours
 The second is more serious and causes
vomiting and diarrhea 1-5 hours after eating
food
Both are caused by a toxin produced by
the bacteria and are not fatal

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The first type may occur in a wide
variety of foods including
rehydrated dried vegetables, soya
bean sprouts and potato products
The second type is mostly
associated with cooked rice
Poisoning can be prevented by
good hygiene, not holding cooked
foods for long periods at room
temperature

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• B. cereus produces spores which are
not killed during cooking. When
cooked food containing these spores,
has been left in the temperature
danger zone, the spores produce
toxins in the food which can cause
food poisoning

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 Pseudomonas cocovenenans
= Burkholderia cocovenenans

• Gram-negative rod bacteria,

depending on culture medium, grows
in different cell and colony forms and
colony color
• This bacterium is found in “tempe
bongkrek” (fermented coconut)

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• Produces a heat stable, unsaturated, fatty
acid (bongkrekic acid) that interferes with
carbohydrate metabolism
• Food poisoning : toxin production
toxoflavin and bongkrekic acid
• Both toxins produced by P. cocovenenans
that contaminate tempe bongkrek
• P. cocovenenans cleave coconut oil into
glycerol and further become yellow toxin
compound (toxoflavin) and bongkrekic
acid with characteristics : colorless,
tasteless, and odorless
• .
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 Symptoms of food poisoning

• Hypoglycemia, severe spasms,

unconsciousness and death.
• High case fatality rate

SOURCE, RESERVOIR AND EPIDEMIOLOGY

• P. cocovenenans overgrow the mold that
is responsible for fermentation only when
the mold grows very poorly. The well-
fermented product has never been shown
to be toxic. Reported only in Central
Indonesia

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 Salmonella
S. typhimurium & S. choleraesuis
• Gram negative motile rod, do not
ferment lactose
• produce exotoxin (enterotoxin)

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 Salmonella

This type of bacteria causes food poisoning when

enough are eaten in a food
It is the most common cause of food poisoning in
many countries
The main source is foods that are not heated
sufficiently or are contaminated after heating
Particular care is therefore needed to keep raw
foods away from cooked foods, carefully clean
utensils and equipment, and stop anyone with a
stomach complaint from handling processed food
Personal hygiene of the food handlers must be very
high

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The symptoms of poisoning are diarrhea,
vomiting and fever
They occur 10-24 hours after eating the
food and last for 48-96 hours
They may be fatal to very old, infirm or
very young people. Particular care is
therefore needed when making infant
foods or weaning foods
The main sources are poultry and
eggs/egg products but dairy products are
also a potential risk

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 Shigella
 This is a bacterium associated with sewage
 Poisoning is caused by direct contact of food with
sewage or by indirect contact (eg by operators'
hands, equipment or by contaminated water)
 Personal hygiene and correct water treatment are
therefore essential to prevent poisoning
 Shigella is found where poor hygiene exists
 The symptoms are diarrhea, fever and nausea
which appear from 7 hours to 7 days after eating
contaminated food
 They may last for a week but are rarely fatal. Any
food that requires manual preparation is a
potential source

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 Escherichia coli
This bacterium is also associated with sewage
contamination of foods, water or poor
personal hygiene
The bacteria themselves can cause food
poisoning or they can produce toxin in the
gut
The most common food source is red meat
which is contaminated at slaughter. Meat
products (sausages) & dairy products,
especially cheese are also potential sources of
food poisoning. Other sources (pasteurized
milk, ice cream, cooked meats) indicate
contamination after processing and hence
poor hygiene by the food handlers

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Vibrio parahaemolyticus
• Gram negative rod, motile with
flagella polar, aerobic/ anaerobic
facultative
• holophilic or salt loving
• marine organism
• is a major cause of gastro enteritis
associated with seafood
• grows best at alkaline conditions
between pH 7.6 - 9.0
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 Vibrio parahaemolyticus
• Is found on seafoods, and requires the salt
environment of sea water for growth.
• V. parahaemolyticus is very sensitive to cold and
heat
• Food poisoning caused by this bacterium is a
result of insufficient cooking and/or
contamination of the cooked product by a raw
product, followed by improper storage
temperature
• Vibrio vulnificus is another member of the vibrio
genus that is found in the marine environment. V.
vulnificus is truly an emerging pathogen, but it
can be controlled with proper cooking and
refrigeration
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 Campylobacter jejuni
• Gram negative, oxidase positive,
catalase positive, curved rod with
polar flagella
• microaerophilic
• produce enterotoxin and cytotoxin

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 Campylobacter jejuni

This type of bacteria cause food poisoning when

eaten
The most common sources are contaminated
water and unpasteurized milk. Poultry and other
meats are also important sources
Proper chlorination of water and heating of foods
will destroy these bacteria
Illness occurs 2-5 days after eating contaminated
food and consists of diarrhea, muscle pain and
headaches with vomiting
It is usually brief and not fatal

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 Yersinia enterocolitica
• This bacteria is not a frequent cause of human
infection but it is often involved in illness with
very severe symptoms
• Yersiniosis, infection caused by this
microorganism, occurs most commonly in the
form of gastroenteritis. Children are most
severely affected
• Symptoms of Y. enterocolitica food poisoning :
fever, diarrhea and intense abdominal pain on
the lower, right-hand side that mimics
appendicitis,
• Symptoms occur : 2 – 3 days after eating or
drinking contaminated food or water
• Death is rare and recovery is generally complete
in 1-2 days
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• Y. enterocolitica has occasionally infected
livestock (beef, lamb and pork) and is
passed along to humans through
improperly cooked meat
• It thrives at room temperature, even in
the refrigerator but, fortunately, is
destroyed by heat and sensitive to acidity
(pH 4.6),
• Bacterial source: Raw meat, water,
improperly handled nonfat dry milk
reconstituted, tofu packed in
contaminated water, chocolate syrup, raw
vegetables, unpasteurized milk and milk
products

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 Listeria monocytogenes
• This form of food poisoning seems to
target pregnant women and their fetuses,
infants, the elderly and cancer and AIDS
patients, as well as others with weakened
immune systems. But anyone can get
listeriosis
• The bacteria are quite sensitive to heat,
easily destroyed by cooking.
• They can however, multiply and grow at
refrigeration temperatures (4°C) and can
survive freezing easily

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• Bacterial source: unpasteurized milk and milk
products; fresh, soft cheeses; seafood, frozen
cooked shrimp; even such deli items as coleslaw
and cold cuts
• Sloppy food handling, which can cause cross-
contamination of food
• Symptoms of listeriosis: nausea, vomiting, fever,
headache and, occasionally, miscarriage,
meningitis, septicemia, infant or fetal death
• Symptoms occur usually within 2- 3 days of
eating the contaminated food although the illness
may take a month to develop

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 Mycotoxins
• A large number of toxins produced by moulds, but
relatively few are involved in food poisoning
• Aflatoxin poisoning : a significant problem associated with
cereals and oilseeds, particularly groundnuts, cotton seed,
wheat, sorghum, maize and rice
• A toxin produced by Aspergillus flavus and Aspergillus
parasiticus when the cereals and nuts are not dried
sufficiently quickly or to a low enough moisture level
• This is a particular problem with unshelled groundnuts
where the mould can grow on the nut, under the shell and
contaminate the nut with the toxin
• These nuts became discolored and should be thrown away
• Poisoning can be prevented by not allowing the mould to
grow, ie by drying the food quickly to a sufficiently low
moisture content

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 Bon Appetite!!

Eet smaaklek

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