Common Food Plant Pathogens

Proper name

Description:

Typical source of contamination:

Products of concern:

A wide variety of foods including meats, milk, vegetables, and fish have been associated with the diarrheal type food poisoning. The vomiting-type outbreaks have generally been associated with rice products; however, other starchy foods such as potato, pasta and cheese products have also been implicated. Food mixtures such as sauces, puddings, soups, casseroles, pastries, and salads have frequently been incriminated in food poisoning outbreaks.

Proper name

Description:

A gram negative bacteria requiring low oxygen levels. This bacteria is the leading cause of bacterial diarrheal illness.

Typical source of contamination:

Cattle, birds including chickens, flies and environmentally in non chlorinated water sources.

Products of concern:

Diarrhea

Haemolytic uremic syndrome, internal organ infections

Proper name

Clostridia botulinum

Description:

A gram positive anaerobic spore former that produces a neurotoxin. There are 4 strains that cause botulism in humans.

Typical source of contamination:

Soil, intestinal tracts of fish and animals, shellfish

Products of concern:

Lack of energy, weakness, dizziness, double vision, difficulty speaking, swallowing and breathing.

Paralysis, death.

Proper name

Clostridium perfringens

Description:

A gram positive anaerobic spore former

Typical source of contamination:

Widely distributed in the environment and may be present in the intestines of humans and animals.

Products of concern:

Abdominal cramps and diarrhea.

Death due to dehydration. Rarely necrotic enteritis.

Proper name

Escherichia coli (E coli)

Description:

There are 4 classes of E coli that cause diarrhea in humans. The strain most often of concern in food processing is O157:H7

Typical source of contamination:

Feces of animals or humans.

Products of concern:

Ground meats, dry cured meats and sausages, cheese curds, vegetables, unpasteurized juices.

Severe cramping and diarrhea. Occasionally vomiting.

Hemolytic uremic syndrome.

Proper name

Listeria monocytogenes

Description:

Gram positive bacteria widely distributed in the environment which can be present in the intestines of humans and animals. Very hardy and can survive freezing and drying. Can multiply at refrigeration temperatures.

Typical source of contamination:

Environmental

Products of concern:

Ready to eat foods, raw and cooked meats, soft cheeses, raw vegetables.

For most healthy people there are no symptoms and the bacteria causes no ill effects. For the susceptible populations listeriosis can cause nausea, septicaemia, meningitis, uterine or cervical infections in pregnant women, vomiting, diarrhea.

Still birth, death. Mortality rates as high as 70% have been quoted.

Proper name

Salmonella

Description:

Widespread gram negative bacteria

Typical source of contamination:

All animals but particularly pigs and poultry, water, soil, insects, animal feces, raw foods

Products of concern:

Raw meats, eggs, diary products, seafood, sauces & salad dressings, powdered products, peanut butter, chocolate

Nausea, vomiting, diarrhea, fever and headache. Chronic consequences are arthritic symptoms.

Typhoid and typhoid like fevers, arthritis, death.

Proper name

Shigella

Description:

A gram negative bacteria

Typical source of
contamination:

Human feces

Products of concern:

Salads, raw vegetables, milk and diary products, poultry.

Abdominal cramping and pain, diarrhea, fever, vomiting.

Hemolytic uremic syndrome, arthritis, death.

Proper name

Staphylococcus aureus

Description:

A gram positive bacteria

Typical source of
contamination:

Staphylococci exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals. Humans and animals are the primary reservoirs

Products of concern:

meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.

Nausea, vomiting and cramping. In severe cases headache and muscle cramping  may occur.

Rarely, death of the elderly or infants.