1. Foodborne Illness Caused by Bacteria
Myla A. Argente

2. Classification of Food Borne Illness
Infection – caused by eating food that contains living disease-causing microorganisms.
Intoxication – caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source.
Toxin-mediated infection - caused by eating a food that contains harmful microorganisms that will produce a toxin once inside a human body.

3. Foodborne Illness Caused by Spore-forming Bacteria
Bacillus cereus
Clostridium perfringens
Clostridium botulinum

4. Bacillus cereus Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Bacillus cereus
Bacterial intoxication or toxin-mediated infection
Diarrheal Type: abdominal cramps (8 to 16 hrs)
Vomiting Type: Vomiting, diarrhea, abdominal cramps (30 mins to 6 hrs)
Diarrheal Type: meats, milk, vegetables
Vomiting Type: rice, starchy foods, grains, cereals
Properly heat, cool and reheat foods

5. Clostridium perfringens
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium perfringens
Toxin-mediated infection
Intense abdominal pains and severe diarrhea (8 to 22 hours)
Spices, gravy, improperly cooled foods (especially meats and gravy dishes)
Properly cook, cool and reheat foods

6. Clostridium botulinum
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium botulinum
Intoxication
Dizziness, double vision, difficulty in breathing and swallowing, headache (12 to 36 hours)
Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass
Properly heat process anaerobically packed foods

7. Foodborne Illness Caused by Non-Sporeforming Bacteria

8. Campylobacter jejuni
Escherichia coli
Listeria monocytogenes
Salmonella spp
Shigella spp
Staphylococcus aureus
Vibrio spp

9. Campylobacter jejuni Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Campylobacter jejuni
Infection
Watery, bloody diarrhea (2 to 5 days)
Raw chicken, raw milk, raw meat
Properly handled and cook foods; avoid cross contamination

10. Escherichia coli Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Shiga toxin-producing E. coli
Infection or toxin-mediated infection
Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs)
Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce
Practice good food sanitation, handwashing; properly handled and cook foods

11. Listeria monocytogenes
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Listeria monocytogenes
Infection
Healthy adult: flu-like symptoms
At-risk population: meningitis, birth defects
Still birth (1 day to 3 weeks)
Raw milk, dairy items, raw meats, refrigertaed ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables and sea foods
Properly store and cook foods; avoid cross contamination;rotate processed refrigerated foods using FIFO to ensure timely use

12. Salmonella spp. Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Salmonella spp.
Infection
Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours)
Raw meats, raw poultry, eggs, milk, dairy products
Properly cook foods; avoid cross contamination

13. Shigella spp. Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Shigella spp.
Infection
Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days)
Foods that are prepared with human contact: non-potable water; ready to eat foods
Wash hands and pra tice good personal hygiene; properly cook foods

14. Staphylococcus aureus
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Staphylococcus aureus
Intoxication
Nausea, vomiting, abdominal cramps, head aches (2 to 6 hrs)
Foods that are prepared with human contact, cooked or processed foods
Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.

15. Vibrio spp. Causative Agent Type of Illness Symptoms Onset
Common Foods
Prevention
Vibrio spp.
Infection
Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteritis (2 to 48 hrs)
Raw or improperly cooked fish and shellfish
Practice good sanitation; properly cook foods; avoid serving raw sea foods

16. References: