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by: Luisa D'Amore
Luisa D'Amore
GPA 3.91

B. Ge

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About this Document

B. Ge
Class Notes
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Popular in Food Science & Technology

This 14 page Class Notes was uploaded by Luisa D'Amore on Tuesday October 13, 2015. The Class Notes belongs to FDSC 3000 at Louisiana State University taught by B. Ge in Fall. Since its upload, it has received 33 views. For similar materials see /class/222917/fdsc-3000-louisiana-state-university in Food Science & Technology at Louisiana State University.


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Date Created: 10/13/15
Microorganism family genus species gram shape motile usually motile enterlca amp Salmonella enterobacterlaceae salmonella b rods perltlclous on on g flagella slinder motlle spnal C r r monotrICIous curved a a e rods g strai nt fla ella h Pathogenic E coli Enterobacteriaceae g g l rods groups E coli 0157H7 Lysterla Ilsterlaceae monocytogenes small rods 1 5 flagella monocytogenes Staphylococcus coccus staphyloccaceae non motlle aureus clusters norovirus small sapovirus round Norovirus calici viridae single protein prions 250 aminio acids parahaemolyticu curved Vibrio vibrionaceae s 57 shaped vulnificus 13 rod monotrichous flagella GBS acute inflamatory polyneuropathy rare auto immune disease with rapid onsent of numbness unique characteristics reservior symptoms and recovery abdominal pain diarrhea fever nausea fOOCl HHimalS ChiCken vomiting headaches systemic infections faCUltathe anaerObe Opt COW tUFCkeY Pigs PBt arthritis meningitis bacteremia selflimiting growth temp 37c animals reptiles recovery after 47 days no antibiotics systemic poultry 39 39 quot39 39 life saving 39 quot 39 39 ceftriaxone watery diarrhea fever abdominal pain 2 5 day onset 7 10 day onset self limiting with 25 relapse and 19 morality Complicatiosn arthritis HUS septicemia meningitis guullain barre syndrome GBS Generally no antibiotics growing resistance Thermophilic min growth temp 30c microaerophilic poultry cow pig birds slow growth fragile rodents sheep hourses sensitive to heat air salt pets drying freezing acid faculatatively anaerobic nonspore forming usually acid tolerance resistance to environmental stress affects all age groups shiga toxin ruminants of cattle sheep deer and others nonbloody diarrhea asymptomatic infection Hemorrhagic Colitis HC bloody diarrhea Hemolytic Uremic Syndrome HUS kidney Thrombotic Thromocytopenic Purpura TTP neuro symptons death non sporeforming zero tolerance in ready to eat foodspsycotrophic growth temp 30c 45c resistance to envrionmental factors grow in refridge temp environment infected animals nausea diarrhea fever muscle ache preggers flue like symptoms premature birth newborns immunocompromised meningitis phneumonia septicemic Treatment antibiotics growth temp15 45c mesophilic 10 15 salt tolerance non spore forming toxin is heat stable humans and animals nasal passafe and throats hair and skin air dust sewage equipment surfaces foods the require considerable handling and at elevated temperatures onset less than 6 hours nausea vomiting abdominal cramping duration 2 days single RNA molecure surrounded by protein capsid shellfish and fresh produce frosted backery products after cooking viral gastroenteritis stomach flu anuseea vomiting diarrhea abdominal pain headache fever onset 24 48 hours self limiting ifethreatening for young old and immunocompromised contageous alpha helixCNS and brain abnormal variants beta sheets convert normal to abnormal sponge holes in brain neurodegenerative of brain nonsporeforming halophilic rapid growth warm costal waters filter feeding shellfish Gastroenteritis diarrhea abdominal pain nausea vomiting fever chills onset wI 24 hours last lt3 days Wound infection Septicemia septic shock feverchils decresed blood paper V p Thermostable direct hemolysisnTDH TDH related hemolysin TRH V v lipopolysaccharide lps capsular polysaccharide cps more pain progressve weakness outbreaks annual incidences transmitted 1985 pasturized milk contaminated by raw milk S enterica Typhimurium 20000 persons 7 deaths 1994 ice cream mix in tanks used to ship liquid eggs S enterica Enteritidis 200000 persons 21 states 2011 ground turkey frogs chicks duckling 2010 shelled eggs 2007amp2009 peanut butter 2006 2011 produce items 1 million cases 19000 hospitalizations 378 deaths leading cause ofillness and death animal feces meat and meat products eggs and products milk and dairy produce mostly sproadic non clustered cases does not mmulitply in foods 845000 cases 8460 hosp 76 deaths leading cause of hosp and deaths emerging pathogen raw milk untreated H20 beef pork pet contact 1992 jack in the box 195 hospitalizations and 4 deaths 1996 apple juice 14 people w HUS and 1 child death raw radish dprouts in japan 8000 children 2006 pre bagged spinach 31 w HUS and 3 deaths pathogen 63 000 cases 2000 hospitalizations deaths Emerging undercooked ground meat fresh produce amp sprouts unpasturized milk mmanure aminal 20 contact contaminated water 1981 coleslaw 1983 pasturized milk 1985 cheese 1998 1999 hot dogs turkey chicken deli meats cause of deaths 1590 cases 1455 hosp 255 deaths Leading ready to eat foods recontaminated before packagingunpasterurze d milk nd juice infected animals hosp 6 deaths 241000 cases 1000 23 million cases 50000 hosp 310 deaths leading causes ofillness and deaths fecal oral person to person rawundercooked food transmittable spongiform encephalopatheis from one animal to another blood transmission Mad Cow 1986 UK 2003 washington state later declared from china more common for v parahaemolyticus infectious dose Notes controlled illness name sterotypes reduce fecal contamination from environment pasterurize competitive exclusion tke feces Salmonellosis enteritious22 new generally millions of cells some art 147 p l o sterotypes as few chlorinated H20 pasturized milk cook chicken to 165F prevent cross contamination from salmonella free birds and o expose chlcks to It mlcroflora typhImurIum13A as 1520 cells establlshed wI hours and perSIsts through life low lt500 CFU camplobacteriosis C jejuni C coli around 700 180 0 see chart comparison of groups Iipopollysaccharide 100 K groups capsul 60 H groups flagella distinct characteristics among different enterovirulent E coli groups improve hygene at farm level pasteurize milk and juice meat irradiation cook to at least 160F low 40 cells good personal hygene clean and avoid cross contamination good hygene at processing level pasturize cook to approprate temp listeriosis flu like symptoms long incubation time varies healty lbillion at risk groups 20 300 unbiqutious environment soil decaying veggies etc intracellular survival chill below 72c and cook above 60c use gloves avoid touching hair and skin personal hygene less than 1 microgram see hand out group activity wash hands and sanitize cean Genotypes GI GII contain outbreaks GIII GIV cose growing area recall harvested oysters post harvesting processing heat cooIIing pasteurizatuion 127f24m and 40f15m high hydrostatuc pressure IQF os does gamma irradiation factor not heat stable adhesins ST stable enterotoxin EIEC vs EPEC vs EHEC simalities differences does not shiga EHEC produces attaching and effacing shiga toxin concern in diarrhea in and travles inflammation no ST toxin inflamation or persestant inflamation or persestant threatening diaeehea in


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