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PPT : Clostridium botulinum

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* Bacteria: Anaerobic, spore-forming, motile GPR * Source: Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish * Illness: Intoxication (heat-labile neurotoxin) * Symptoms: Weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, respiratory paralysis * Foods: Semi-preserved seafood, improperly canned foods * Transmission: Spores present in raw foods * Control: Proper canning, aw <0.93, pH <4.7
Clostridium perfringens * Bacteria: Anaerobic, spore-forming, nonmotile GPR * Source: Soil, dust, intestinal tract of animals and humans * Illness: Infection (toxin released on sporulation) * Symptoms: Intense abdominal cramps and diarrhea * Foods: Temperature abuse of prepared foods such as meats, meat products, and gravy * Transmission: Spores present in raw foods * Control: Proper time/temperature control; preventing cross-contamination of cooked foods
Bacillus cereus * Bacteria: Facultatively aerobic, spore-forming, motile GPR * Source: Soil, dust, raw foods * Illness: 1) diarrheal type (infection, heat-labile toxin); 2) emetic type (intoxication, heat-stable toxin) * Symptoms: 1) profuse watery diarrhea, abdominal pain; 2) vomiting, nausea * Foods: 1) vegetables, salads, meats, casseroles; 2) rice and pasta * Transmission: Spores present in raw foods * Control: time/temperature; reheat cooked foods to >165o F Brucella abortis, B. suis
* Bacteria: Aerobic, nonmotile, GNR * Source: Domestic and wild animals * Illness: Infection (undulant fever) * Symptoms: Sweats, chills, weakness, aches, joint pains * Foods: Raw milk, infected meat * Transmission: Infected animals * Control: Pasteurize milk, cook meats
Campylobacter jejuni
* Bacteria: Microaerophilic, motile GNR * Source: Intestines of poultry, livestock, domestic animals; streams and ponds * Illness: Infection (gastroenteritis) * Symptoms: Diarrhea, abdominal pain, headache, weakness, fever * Foods: undercooked chicken & hamburger, raw milk & clams * Transmission: Contaminated foods & water; cross-contamination; person to person * Control: Proper cooking, proper hand and equipment washing, sanitary food handling practices

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