Staphylococcal Clostridial

Botulism
Food Poisoning Food Poisoning
Caused by : Staphylococcus aureus Clostridium perfringens Clostridium botulinum
Anaerobic gram-positive spore-forming rod
Small gram-positive cocci normally found on the bacteria normally found in soil and sewage. The
skin and in the human respiratory tract. In food, spores are not killed by canning or heat-ing. Anaerobic gram-positive spore-forming rod
Properties of
the bacteria grows rapidly at the room tempera- The spores have the ability to germinate under bacteria that inhabit soil or water, and may
microorganism
ture, and produces enterotoxins. Growth can be suitable anaerobic conditions (such as in sealed contaminate raw foods.
reduced at low temperatures. containers), and produce enterotoxins.
Types of food Nonacid, home-canned vegetable (which are
Meat and meat products, eggs, poultry, and meat
involved with often used without cooking). Well-cooked food
salads. Such food could be safe, if kept Meat, poultry, and fish.
poisoning or can be safe, even if contaminated
refrigerated after preparation.
infection with the toxin.
Heat-stable protein enterotoxins that remain Neurotoxin (exotoxin) that causes flacid
active, even after heating the toxin-containing paralysis (usually affecting the autonomic nerves
Type of toxin that control respiration and heart beat). Thus it
food. Staphylococcus aureus produces 7 different Enterotoxin
produced may cause death. This toxin can be destroyed by
types of toxins. Enterotoxin A is the
most common. high heat at 80 oC for 10 min.
Body response The superantigen stimulates the T-cells to release
to the ingested the cytokines, which activate a general inflam-
Toxin matory response in the intestine.
Occurs due to the ingestion of a large dose of C.
Botulism (fatal) disease occurs due to the
Gastroenteritis – occurs due to the ingestion of perfringens in contaminated cooked and
consumption of non-cooked food containing the
Disease food containing the toxins produced by the uncooked food. In the human intestine, the
exotoxin produced the bacterial spores. Infant
pathogenic microbe. ingested living C. perfringens sporulate, tigge-
bolulism* may also occur in infants.
ring the enterotoxin production.
Nausea, vomiting, and diarrhea occurs within 1-6 Diarrhea and intestinal cramps within 7-15
Symptoms hours. In addition to massive loss of fluids hours (resulting from alteration of the intestinal Localized paralysis.
from the intestine. epithelia), usually with no fever or vomiting.

Diagnosed by using the ELISA technique to
detect the enterotoxin. Bacterial plate counts
Diagnosis (containing high-salts mediums) may be
required for quantitative data.
Diagnosed by detecting the toxin in the patient
Diagnosed through the isolation of C.
serum. This is usually coupled with clinical
perfringens from the gut OR by using direct
obseravtions including signs of
ELISA to detect the enterotoxin in feces.
localized paralysis.
 The disease is usually resolved within 48 hours
The disease is resolved within 24 hours (self-
after onset (self-limiting). Severe cases may
limiting). Thus treatment is not required, Administration of antitoxins and mechanical
Treatment require treatment for dehydration. Treatment with
although antitoxins may be given ventilation is required.
antibiotics is useless, because the disease is
In the severe cases.
caused by a toxin, not a living bacterium.
Careful sanitation and hygiene measures during
Application of all measures to prevent raw Heating susceptible foods to destroy the spores
Precautions food preparation, and storing the food at low
and cooked food contamination. or boiling for 20 minutes to destroy the toxins.
temperatures to inhibit bacterial growth.
* Infant botulism is a disease that occurs in infants (between the first week of life and 2 months of age) due to the ingestion of raw honey contaminated with the
spores of Clostridium botulinum. If the infant’s normal flora is not well-developed, the spores may germinate and release the toxin. Infant botulism is usually self-
limiting and most infants recover with only supportive therapy. Death may occur due to reepiratory failure caused by the neurotoxin.

Salmonellosis (Salmonella food infection) Pathogenic Escherichia coli

Caused by : Salmonella typhi Enterohemorrhagic Escherichia coli (EHEC) O157:H7
Gram-negative facultative aerobic bacteria that normally inhabit the gut of Gram-negative enteric bacteria, which are potential foodborne and
Properties of
animals, and thus found in sewage. All Salmonella are pathogenic for humans waterborne pathogens that act first on the intestine and may produce
microorganism
and grow faster at warm conditions. So infection is more common in summer. enterotoxins (such as verotoxin produced by EHEC).
Types of food
Eggs, meat, and dairy products. Cooked food (heated to 70 0C) Uncooked or underground meat (such as
involved with
for at least 10 minutes can be safe, even if contaminated. ground meat and beef).
infection
Diarrheal diseases in infants caused by enteropathogenic E. coli, and
Septicemia (a blood infection), enteric fever, or typhoid fever (characterized
Disease invasion colon diseases caused by enteroinvasion E. coli (that pro-
by a systemic infection), and enterocolitis.
duce watery to bloody diarrhea), and kidney failure in children.
Appear after 8-48 hours and include headache, chills, vomiting, and
Symptoms Hemorrhagic (bloody) diarrhea caused by the verotoxins.
diarrhea, followed by a fever that last a few days.
Diagnosed by observing clinical symptoms, and by culturing Diagnosed by culturing the organism from the patient feces and the
Diagnosis
the organism from the patient feces. identification of the O and H antigens and toxins by serology.
No treatment is required in case of enetrocolitis (the disease resolves in 2 to 3 Treatment involves supportive therapy, and in severe cases,
Treatment
days). But antibiotics are required in case of septicemia and typhoid fever. antimicrobial drugs are required to shorten and eliminate infection.
Banning infected individuals from working as food handlers until their feces Penetrating irradiation of the ground meat as well as proper food
Precautions
are negative for Salmonella in 3 successive cultures. handling, and water purification.