BIOL2142 Lecture 11: Types of Food-borne Diseases
Document Summary
Bacteria already produced toxins in food and then these infect the consumer. Transmission faecal-oral route key breakdown in hygiene fomites also important. Infection ingestion of pathogen, followed by growth, tissue invasion, and/or release of toxins. Raw foods (e. g. , sprouts, raspberries, and seafood) are important sources 27. Salmonellosis gastroenteritis from ingestion of contaminated meats, poultry or eggs. Campylobacteriosis transmitted by uncooked or poorly cooked poultry products, or raw milk. Listeriosis pregnant women, the young and old and immunocompromised individuals most vulnerable at risk people should not eat soft cheeses, refrigerated smoked meats, deli meats and undercooked hot dogs. Ingestion of toxins in foods in which microbes have grown. Produce symptoms shortly after the food is consumed because growth of the disease- causing microorganism is not required. Causative agent - campylobacter jejuni - most common bacterial cause of gastroenteritis in humans. Campylobacter - are helically curved, motile rods, gram-negative, microaerophilic.
