Microbiologyprocedure.com Community Toolbar Download Image

Submit Your College, Institute, Company, Products for FREE

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

	Back to Home
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

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

Home | Site map | Submit Article | Directory | Search

Language >> English | Français | Español | Deutsch | Italiano | Portugues | Japanese | Korean | Sim-Chinese