BIOL 203 Lecture Notes - Lecture 10: Campylobacter Jejuni, Botulinum Toxin, Clostridium
21 Jun 2015
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Document Summary
60-80% of foodborne illnesses are from food service. Foodborne illness transmitted from food or water that contains infectious agent/ poisonous substance. From microbes food infections (by living organism) or food intoxications (by toxins) Pathogens infect digestive tract causing acute gastroenteritis (inflamed tissues) or go in bloodstream (organ failure) Toxins don"t need pathogens just have been near it at one point. Capsule covers many bacteria too attach it to places. Biofilms tangled web of fibers that adhere to substrates. Pili arm that exchange genes (horizontal gene transfer) they get drug resistant. Spores resistant to heat, uv, gamma ray, chemical disinfestation, desiccation then spore become active bacteria. Fattom food, acidity, time, temperature, oxygen, moisture. Body"s defense antimicrobial enzyme, hcl, vomiting, inflammatory response. Kind of pathogens bacteria, virus, parasites, fungi: jejuni found in raw food and unpasteurized milk. Listeria found in soil/water can grow in refrigerator. Staphylococcus aureus like flu (toxins in food not bacteria) Clostridium botulinum produces spores that are heat resistant.
