ENH 733 Lecture Notes - Lecture 4: Pasteurization, Serotype, Shigella Sonnei
28 Mar 2017
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Document Summary
Problem in a wide range of food industries. Affected by many factors: bacteria strain, material surface properties, environmental parameters: ph, temperature, nutrient levels. Can develop on equipment surfaces, counters, cutting boards, and water distribution systems. Prevent by regular cleaning and disinfecting: disinfection in time, disinfection of biofilm, inhibition of microbes via surface solution. First reported in 1886; originally one of the vibrios. Reduced ability to grow in foods or outside of animal host: microaerophilic, thermophilic: grows 30 47oc; optimum: 41. 5oc, can usually not grow below 30oc, destroyed at 48oc. Susceptible to drying, heating, freezing, disinfectants and acidic conditions. Temperature climates, incidence peaks in late spring/early summer. Campylobacter enteritis, campylobacteriosis: caused by c. jejuni, one of the leading causes of fbi in canada, estimated as 450,000 cases/year in canada, 450 cases/ 100,000 individuals, primarily young children and teens/young adults, causes 5-14% of diarrhea worldwide.
