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Index >>Food Infections / Poisoning >> Food Borne Bacterial Infections

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Food Infections/Poisoning Bacterial Food Intoxications Bacterial Food Borne Diseases Serotypes of Clostridium Botulinum Bacterial Food Infections Food Borne Fungal Intoxications - Mycotoxins Food Borne Bacterial Infections

Food Borne Bacterial Infections

	Bacterial Food Borne Infections Infection - Salmonellosis Causative Agent - Salmonella enteritidis serotypes Incubation Period and Symptoms - 5-72 hours ( usually 12-36 hr) diarrhoea,Vomiting,Dehydration,Headache,Duration several days Foods Involved - Cooked Foods Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs
Infection - vibrio porahaemolyticus infection Causative Agent - V.parahaemolyticus Incubation Period and Symptoms - 2-48 hr ( generally 12 hr) abdominal pain,Diarrhoea,Nausea,Vomiting,Mild Fever,Chills,Headache Foods Involved - Fish Foods Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs
Infection - Enteropathogenic E.coli Causative Agent - Escherichia coli,strains both invasive and enterotoxigenic Incubation Period and Symptoms - 8-24 hr, invasive type and 8-44 hr enterotpxigenic type Foods Involved - Cheese, Milk,Foods etc.. Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs
Infection -Bacillus cereus gastroenteritis Causative Agent - Exo-entero of B-cereus Incubation Period and Symptoms - 8-16 hr nausea diarrhoea,vomitting short duration ( one day or less) Foods Involved - Cereal products fried rice etc.. Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs
	Infection - Shigellosis - Bacillary Dysentery Causative Agent - shigella sonnei and other species Incubation Period and Symptoms - 1-7 days ( usually less than days) mild to severe symptoms,fever,diarrhoea,Chiils,Headache,Dehydration Foods Involved - Moist mixed food,milk,meat,potato and etc.. Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs

Infection - Yersiniosis
Causative Agent - Yersinia enterocolotica and Y.pseudoculosis
Incubation Period and Symptoms - 24-36 hr or longer,abdominal pain,fever,headache,diarrhoea,vomiting,leukocytosis
Foods Involved - Pork and other meats,raw milk, left over foods
Control Measures -Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs

Infection - Arizona Infection
Causative Agent - Arizona hinshawii
Incubation Period and Symptoms - 2-46 hr(usually 34 hr) abdominal pain,diarrhoea,nausea,headache,fever,weakness
Foods Involved - Poultry, Ice Cream,Eggs etc..
Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs

Infection - β-haemolytic streptococcal Infection >
Causative Agent - Streptococcus Pyogenes
Incubation Period and Symptoms - 1-3 days, sore and red throat, pain in swallowing,tonsillitis, high fever,headache,nausea,vomiting,occassionally rash occurs
Foods Involved - Milk, Egg Products, Salad etc.
Control Measures - Cook foods well in hygenic conditions, use protected water,prevent food from recontamination, use low temperature for storage, reheat left overs

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Aflatoxin and Related Compounds Chemical and Physical Properties of Aflatoxins and Derivatives Viruses in Food Microbiology of Drinking Water Microbiological Quality

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