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Foodborne Illnesses

Foodborne illnesses affect many people. Each year about five to six thousand people die due to the foodborne illnesses. Here are the common pathogens, sources and foods involved in the foodborne illnesses.


Bacteria

Campylobacter jejuni (Campylobacteriosis)- Poultry

Salmonella spp. (Salmonellosis)- Poultry and eggs

Shigella spp. (Shigellosis)- Personal hygiene

Listeria monocytogenes (Listeriosis)- Cold cuts, unpasteurized milk

Bacillus Cereus (Bacillus cereus Gastroenteritis)- Rice and starchy foods

Staphylococcus aureus (Staphylococcal Gastroenteritis)- Personal hygiene, including people’s hands, nose, throat

Clostridium botulinum (Botulism)- Canned products, baked potato, garlic-and-oil mixture

Clostridium perfringens (Clostridium perfringens Gastroenteritis)- Meats such as stews

Shiga toxin-prodicing Escherichia coli (E-Coli) (Hemmorrhagic Colitis)- Undercooked ground beef, lettuce and other poorly washed produce

Virus

Hepatitis A – Poor personal hygiene (to prevent wash hands). Foods – shellfish such as oysters.

Parasite

Anisakis simplex (Anisakiasis) – Fish

Giardia duodenalis (Giardiasis)- Water

Trichinella spiralis – Pork

Fungi
Mold – Bread, cheese
Yeast – Jelly, jams

Fish Toxin Illnesses

Scombroid poisoning – Time and temp abuse. Histamine

Cigutera fish poisoning – Diet of fish, algae




 
 
 

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