Principles of Sanitation, Safety, and Hygiene (GENSS - 4)

Unit Outcomes:
At the end of the session, the students are expected to be able to:

Familiarize themselves with the non-spore forming bacteria.

Understand how they can be harmful to humans

Understand and relate well the characteristics of pathogenic microorganisms;

Non-Spore Forming Foodborne Illnesses Caused by Bacteria

- These groups of bacteria do not undergo the spore stage. They

are the vegetative state all the time.
- Unlike bacterial spores the vegetative cells are easily destroyed

by cooking food properly.

1.) Campylobacter Jejuni

Characteristics.
It is a food borne pathogen that require very little amount of oxygen to grow. As a microaerophilic it can tolerate
only 3 to 6% oxygen for growth. The infective dose in food islow.
Type of Illness. Bacterial infection.
Symptoms and Time Duration.
Symptoms of infection are abdominal pain and slight or severe bloody diarrhea. Time duration of diarrhea is 2 to 5
days and disease last 2 to 7 days.
Mode of Transmission.
The pathogen is found in raw milk, raw chicken, and raw meat and to other food by cross contamination such as
knife, cutting board, or food handlers hands.

Prevention.
Handle and cook food properly, avoid cross contamination of food through sanitary contact surfaces and washing
hands thoroughly after handling raw food.
2.) Escherichia Coli
Characteristics.
E. Coli is shiga toxin-producing. They are facultative anaerobes that inhabit
the intestines of warm-bloodied animals like cow, goat, and sheep. Shiga
toxin disease produced by E. Coli can be an infection. It requires Only a
small number of bacteria to develop the disease. It Includes 4 strains of
foodborne pathogens.
Type of Illness. Bacterial or toxin-mediated infection.
Symptoms and Time Duration.
The shiga toxin disease is threatening to children and up to 16 years old and the elderly. Symptoms are severe
abdominal pain, nausea, vomiting, bloody diarrhea kidney failure and death. The infection usually starts with flu
like symptoms and fever followed by bloody diarrhea. Time duration is 12 to 72 hours and illness lasts 1 to 3 days.
Mode of Transmission.
Food like undercooked beef and other red meats, raw milk apple juice and lettuce are sources of infection. Other
source of infection is cross-contamination of foods if employees are carriers and do not observe proper hand
washing after going to the bathroom and by infected equipment and utensils.
Prevention.
Cook burger patties or ground meat until well done (atleast 68C) or until all its juices is of a clear color. Do not use
raw milk products. Make sure that employees practice good personal hygiene.
3.) Listeria Monocytogene
Characteristics.
A facultative anaerobic bacteria that grow with or without oxygen. This
bacterium survives varied conditions such as high salt food and chilled
temperatures (below 5C).
Type of Illness. Bacterial infection.
Symptoms and Time Duration.
Symptoms include nausea, vomiting, headache, fever, chills, and backache.
Complications from listeriosis can be life threatening for the pregnant
women, or the at-risk- population, such as the young, elderly and those with weakened immune systems. The onset
is one day to three weeks and can last indefinitely depending on the time of treatment.

Mode of Transmission.
The organisms can infect costumers through raw meats,raw poultry, dairy products, cooked cold cuts, raw
vegetables and sea foods that have not been cooked thoroughly. Another mode of transmission is crosscontamination.
Prevention.
Cook foods thoroughly. Practice good personal hygiene.
4.) Salmonella spp. (means species of)

Characteristics.
It is a facultative anaerobe that frequently causes a foodborne infection. Like E. Coli, Salmonella can be found in the
intestinal tracts of humans and warm-bloodied animals. Food contamination is usually through feces.
Type of Illness. Bacterial infection.
Symptoms and Time Duration.
Symptoms of infection with these bacteria are abdominal pain, headache, nausea, vomiting, fever, and diarrhea.
Time duration of disease is 6 to 48 hours and can last for 2 to 3 days.
Mode of Transmission.
The organism grows inherently in many foods like raw meat and poultry, eggs, milk, and dairy products, chocolate
and cream-filled desserts.
Contamination commonly through cross-contamination where fecal matter is transferred to food through infected
surfaces, contact with raw food and infected food handlers.
Prevention.
Cook foods thoroughly. Practice good personal hygiene, and clean and sanitize food contact surfaces after they
come in contact with raw foods.

5. Shigella spp.
Characteristics.
It is a facultative anaerobic bacterium that causes about 10 % of foodborne illnesses
in the US. It is commonly found in the intestines and feces of humans and warmbloodied animals.
Shigellosis is the name of the food borne infection.
Type of Illness. Bacterial infection.
Symptoms and Time Duration.
Symptoms manifested by the disease shigellosis are diarrhea, fever, abdominal cramps, chills, fatigue, and
dehydration. Time duration is one to seven days and overall duration depends on the time treatment is given to
patient.
Mode of Transmission.
The microorganism is common in ready- to-eat salads such as potato, chicken), dairy products, raw veggies, and
poultry contaminated by feces. Contaminated food and water and food-handlers are sources of transmission.
Prevention.
Practice good personal hygiene and wash food with potable water supply (suitable for drinking); cook food at proper
temperature.
6. Staphylococcus Aureus
Characteristics.
It is a facultative bacteria that produces a toxin as it grows on food. It is
normally present on human skin, hands, and in has all passages. It may also be
found in cuts, burns, wounds, boils, and pimples. It can survive in high salt and
sugar conditions and lower water activity.
Type of Illness. Bacterial Intoxication.

Symptoms and Time Duration.

Symptoms manifested are nausea, severe diarrhea, acute abdominal pain, vomiting and diarrhea. Time duration of
illness is 2 to 4 hours and can last for 1 to 2 days
Mode of Transmission.
It is common in cooked ready-to-eat food like luncheon meats, veggies, egg salads, meat, poultry, high salt foods or
high sugar and milk and dairy products. Contamination of food is through food handlers who do not practice hand
washing, through saliva of food handlers when talking and coughing or tasting reuse of spoons and ladles.

Prevention.
Practice good personal hygiene. Keep food away from Temperature Danger Zone. Workers with wounds or burns
should not be allowed to come in contact with food unless the wound has been properly bandaged and gloves or a
similar barrier are used to cover the bandaged area. Do not reuse spoons and ladles in food tasting.
7. Vibrio spp.
Characteristics.
There are three species within the vibrio group of bacteria. These are vibrio
cholera, vibrio parahaemolyticus and vibrio vulnificus. These are resistant to
salt and are common in seafood.

Mode of Transmission.
It is common in raw, under processed, improperly handled and contaminated fish and shellfish through feces and
polluted waters. Transmission is caused by eating raw or undercooked seafood, especially oysters.
Prevention.
Seafood must be cooked at proper temperature and avoid eating raw or half-cooked seafood. Food handlers must
observe proper personal hygiene and practice correct hand washing procedure.
Type of Illness. Bacterial infection.
Symptoms and Time Duration.
Symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills. Time duration is two
to 48 hours and lasts 2 to 3 days and can be longer.

QUIZ
1. E.coli and Salmonella can be transferred through feces or poop. T
2. _____________ bacteria can be found in shellfish like oysters.- vibrio
3. _____________ is a common source of staphylococcus aureus in human. acne
4-5 Give two ways to prevent food contamination. proper hygiene, cook food properly, clean and wash
utensils, keep away from TDZ
6.

Give one characteristic of non-spore forming bacteria vegetative cell always, does not convert to
spore, can be destroyed by cooking

7-8 Name two facultative anaerobic bacteria. salmonella, shigella, staphylococcus, e. coli, listeria
9. The campylobacter bacteria is facultative bacteria false
10. nausea, vomiting, diarrhea are common symptoms of bacterial infection. - T