Lecture 2: Pathogenic bacteria, Coliforms and Clostridium botulinum

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A.Food Safety and H.A.C.C.P.2.Pathogenic
microorganisms and foods
2. Pathogenic bacteria Coliforms and
Clostridium botulinum
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Pathogenic bacteria

• Coliforms
• Clostridium botulinum
• Clostridium perfrigens
• Staphylococcus aureus
• Listeria monocytogenes
• Salmonella
• Shigella
• Bacillus cereus
• Campylobacter jejuni
• Yersinia enterocolitica

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Coliforms

• Esherichia coli, Citrobacter, Enterobacter,
  Klebsiella
• they are facultative anaerobic rod-shaped
  bacteria
• they are mesophilic microorganisms
• they grow between 20 and 45 C
• they are indicators of fecal contamination
• they cause powerful diarrhea
• they are found in contaminated water, raw or
  undercooked meat, unpasteurized milk

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Coliform colony
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Habitat of Coliform bacteria
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Clostridium botulinum

• spore-forming, anaerobic, thermophilic bacterium
• it produces powerful neurotoxin and causes strong
  poisoning
• it can survive at temperatures above 100 C
• it is found in canned foods (especially meat),
  raw fish and meat as well as vegetables
• it provokes botulism poisoning

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Clostridium botulinum through a microscope
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Botulism poisoning
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Botulism and foods
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Summary of 2nd Lecture

• Pathogenic bacteria
• Coliforms
• Clostridium Botulinum