Food Microbiology

1

Campylobacter

• Food Microbiology

2
Campylobacter

• 14 Species
• Spiral, Curved Rod
• Oxidase Positive
• Catalase Positive
• Microaerophilic

3
Distribution

• Single most common cause of bacterial Food-borne
  Illness
• Not Environmental
• Warm blooded animals
• Food Distribution

4
Illness

• Enterotoxin
• Invasive Properties
• Syndrome
• Abdominal pain, cramps, diarrhea, cramps,
  headache, fever, 1-4 days,48-72 h incubation,
• Can mimic appendicitis
• Guillain-barre Syndrome

5
Vibrio
6
Vibrio

• Seafood
• Natural Habitat
• 28 Species, 3 Important
• V. parahaemolyticus
• Warm Water
• Shellfish

7
Growth

• NaCl
• Temperatures
• Generation Time

8
Virulence Properties

• Kanagawa Reaction
• Disease
• Incubation 3-76 hours
• Duration 1-8 Days
• Symptoms
• Diarrhea, cramps, weakness, nausea, chills,
  headache, vomiting
• Dose
• 1 x 105 Cells

9
Virulence Properties

• Kanagawa Reaction
• Disease
• Incubation 3-76 hours
• Duration 1-8 Days
• Symptoms
• Diarrhea, cramps, weakness, nausea, chills,
  headache, vomiting
• Dose
• 1 x 105 Cells

10
Outbreaks

• Raw Oysters V. parahaemolyticus
• 1998 New York
• 1997 BC, WA, OR, CA
• 1996 Los Angeles
• 1981-1994 Florida Study

11
Vibrio cholera

• Human cholera
• Raw Seafood
• Palm Fruit
• Frozen fresh coconut milk

12
Vibrio vulnificus

• Seawater and Seafood
• 61 Mortality
• Chronic Liver Disease
• Warm Water

13
Yersinia enterocolitica
14
Yersinia

• Enterobacteriaceae
• Gram negative rod
• Motility
• Oxidase negative
• Ferments glucose with little or no gas
• Urease positive
• Psychrotrophic

15
Distribution

• Terrestrial
• Water
• Animals
• Swine

16
Illness

• Heat stable enterotoxin
• Gastroenteritis
• Fever, diarrhea, severe abdominal pain, vomiting,
  headache
• Extraintestinal Illnesses
• Mimic Appendicitis