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Όρια ανάπτυξης παθογόνων

Όρια ανάπτυξης παθογόνων. Παναγιώτης Ν. Σκανδάμης Αναπληρωτής Καθηγητής ΓΠΑ Εργ. Ποιοτικού Ελέγχου & Υγιεινής Τροφίμων & Ποτών Τμ. Επιστήμης & Τεχνολογίας Τροφίμων Γεωπονικό Παν/μιο Αθηνών Ιερά Οδός 75, 118 55, 210-5294684 pskan@aua.gr. Campylobacter jejuni/coli (Campylobacteriosis).

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Όρια ανάπτυξης παθογόνων

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  1. Όρια ανάπτυξης παθογόνων Παναγιώτης Ν. Σκανδάμης Αναπληρωτής Καθηγητής ΓΠΑ Εργ. Ποιοτικού Ελέγχου & Υγιεινής Τροφίμων & Ποτών Τμ. Επιστήμης & Τεχνολογίας Τροφίμων Γεωπονικό Παν/μιο Αθηνών Ιερά Οδός 75, 118 55, 210-5294684 pskan@aua.gr

  2. Campylobacter jejuni/coli(Campylobacteriosis) • Illness:infection; gastroenteritis; most common in USA • Organism:non-spore-forming bacterium, gram- negative curved (cork-screw-like) rods, microaerophilic, thermotolerant-thermophilic, fragile • Incubation period:3-5 days • Duration of illness:2-10 days • Symptoms:diarrhea (watery/sticky/bloody), fever, abdominal/muscle pain, nausea, headache

  3. Campylobacter jejuni/coli(Campylobacteriosis) • Infective dose: 400-500 cells or higher • Fatality rate: low • Sources: poultry, other animals, sewage, feces • Foods involved: raw milk, undercooked poultry, cross-contamination • Control: sanitation, hygiene, proper heating and processing, avoid cross-contamination

  4. Campylobacter jejuni/coli(Campylobacteriosis) • Oxygen requirements: Microaerophilic • Growth temperatures: 30; 42-45; 45 oC • Acidity (pH): 4.9; 6.5-7.5; 8.0 • Minimum water activity (aw): 0.912 • Generation interval (min): At 35oC, 1 – 27 min

  5.  Factor Conditions Heat Resistance (D-value, min) Skim milk Chicken Ground beef Skim milk Chicken Ground beef Raw milk Ground beef 7.2 – 12.8 20.0 6.0 0.74 – 1.0 0.75 0.25 1.33 < 1 Factors affecting growth and survival of Campylobacter jejuni/coli Reported Values  D48°C D49°C D50°C D55°C D57°C D58°C D60°C D60°C

  6. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Illness:infection; gastroenteritis • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:6-72 hours • Duration of illness:1-3 days, or more • Symptoms:nausea, abdominal pain, chills, headache, diarrhea, fever, vomiting • Infective dose: low (5-20 cells) or high, depending on strains; foods; individual

  7. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Fatality rate: low • Sources: poultry, other animals, insects, wild birds, humans, feces • Foods involved: raw milk, undercooked poultry, eggs, meats, salads, chocolate, many foods • Control: sanitation, hygiene, proper heating, processing and cold storage

  8. Salmonella species serotypes (Non-Typhoid Salmonellosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 5.1; 37; 45-47 oC • Acidity (pH): 4.0-5.4; 6.5-7.5; 9.0 • Minimum water activity (aw): 0.93-0.95 • Salt: 4-8%

  9. Yersinia enterocolitica(Yersiniosis) • Illness:infection; gastroenteritis; appendicitis- like symptoms • Organism:non-spore-forming bacterium, gram- negative rods, facultative, psychrotrophic • Incubation period:1-10 days • Duration of illness:2-3 weeks • Symptoms:diarrhea, fever, vomiting, sharp pain in lower right side of abdomen • Infective dose: Unknown; probably >106

  10. Yersinia enterocolitica(Yersiniosis) • Fatality rate: low • Sources: water, swine, rodents, pets, birds, etc • Foods involved: raw milk, ice cream, vegetables, raw pork, beef, tofu, chitterlings • Control: sanitation, hygiene, water chlorination, proper cooking

  11. Yersinia enterocolitica(Yersiniosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 0; 32-34; 44 oC • Acidity (pH): 4.6; 7.0-8.0; 9.0 • Minimum water activity (aw): 0.95 • Salt: 5-8% • Generation Interval:30°C, 34 min; 22°C, 60 min; 7°C, 300 min; 1°C, 2400 min

  12. Shigella species(Shigellosis; Bacillary Dysentery) • Illness:infection; gastroenteritis; shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:12-96 hours • Duration of illness:4-7 days • Symptoms:diarrhea (may be bloody), intestinal mucosal ulceration, fever, nausea, cramps, sometimes vomiting

  13. Shigella species(Shigellosis; Bacillary Dysentery) • Infective dose: Low, a few (10) cells • Fatality rate: as high as 10-15% for some strains • Sources: human and animal fecal material, water, swine, rodents, pets • Foods involved: raw vegetables, milk and milk products, poultry, salads, raw foods • Control: sanitation, hygiene, water chlorination, proper cooking

  14. Shigella species(Shigellosis; Bacillary Dysentery) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 6; 37; 48 oC • Acidity (pH): 4.8; 6.0-8.0; 9.3 • Minimum water activity (aw): 0.95 • Salt: 5-8%

  15. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Illness:infection; gastroenteritis • Organism:non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic • Incubation period:4-96 hours • Duration of illness:2.5-7 days • Symptoms:acute gastroenteritis, diarrhea, vomiting, cramps, headache, fever, chills • Infective dose: 104 - >106

  16. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Fatality rate: low • Sources: coastal marine environments, water, fish, seafood, animal intestines, • Foods involved: undercooked, recontaminated or cross-contaminated seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  17. Vibrio parahaemolyticus(Vibrio parahaemolyticus-associated Gastroenteritis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 12.8; 37; 43 oC • Acidity (pH): 4.5-5.0; 7.5-8.5; 11.0 • Minimum water activity (aw): 0.94 • Salt: 8%; Halophile (minimum 0.5%) • Generation Interval: 8-18 min

  18. Vibrio cholerae Serogroup O1 (Cholera) • Illness:infection; gastroenteritis; cholera toxin produced in small intestine • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:6 hours to 5 days • Duration of illness:hours to days • Symptoms:mild-watery diarrhea to acute diarrhea with rice-like stools, cramps, nausea, vomiting, dehydration, shock, electrolyte loss, death

  19. Vibrio cholerae Serogroup O1 (Cholera) • Infective dose: >106 • Fatality rate: low to high • Sources: human feces, water, marine environments • Foods involved: water and water- contaminated food, raw seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  20. Vibrio cholerae Serogroup O1 (Cholera) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 10; 30-37; 43 oC • Acidity (pH): 5.0; 7.6; 9.6 • Minimum water activity (aw): 0.97 • Salt: 0.1 (minimum); 0.5 (optimum); 4.0 (maximum) • Heat resistance (D-value, min): D60°C: 2.7; D72°C: 0.3

  21. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Illness:infection; gastroenteritis; primary septicemia; invasive and rapidly fatal • Organism:non-spore-forming bacterium, gram- negative curved or straight rods, facultative, mesophilic • Incubation period:7 hours to several days (16- 38 hours) • Duration of illness:2.5-7 days • Symptoms:fever, chills, nausea, hypotension, sometimes vomiting, abdominal pain, diarrhea

  22. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Infective dose: unknown;predisposed (high serum iron; liver disease) individuals <100 cells • Fatality rate: 50% • Sources: saltwater, fish, seafood, molluscs • Foods involved: raw oysters, wound infections, undercooked, recontaminated or cross- contaminated seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination; do not eat raw oysters

  23. Vibrio vulnificus(Vibrio vulnificus-associated Illness) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 5; 37; 40 oC • Acidity (pH): 5.0; 5.0-7.0; 10.0 • Minimum water activity (aw): 0.96 • Salt: 5%; (minimum 0.5%; optimal 1-2%)

  24. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Illness:infection; hemorrhagic colitis; hemoltic uremic syndrome, thrombotic thrombocytopenic purpura; shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic; shiga toxin-producing E. coli serotypes O157:H7, etc • Incubation period:12-60 hours • Duration of illness:2-9 days • Symptoms:watery and bloody diarrhea; HUS; TTP

  25. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Infective dose: Low • Fatality rate: 0-15% develop HUS with 5-10% fatal; TTP in elderly 50% fatal • Sources: cattle, deer, other animals, manure, water • Foods involved: raw or undercooked beef, milk, other foods, water, person-to-person • Control: sanitation, hygiene, proper heating, processing and cold storage

  26. Enterohemorrhagic Escherichia coli (EHEC; Hemorrhagic Colitis, HUS, TTP) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 10; 37; 45 oC • Acidity (pH): 4.0; 6.0-7.0; 9.8-10; acid tolerant • Minimum water activity (aw): 0.95 • Salt: 6-8%

  27. Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) • Illness:infection; cholera-like illness; toxin production in intestine; induce fluid secterion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:24-48 hours • Duration of illness:short • Symptoms:watery diarrhea, abdominal cramps, low grade fever, nausea, malaise

  28. Enterotoxigenic Escherichia coli (ETEC; Travelers’ Diarrhea) • Infective dose: 108 - 109 cells • Fatality rate: low • Sources: water contaminated with human sewage, infected food handlers • Foods involved: dairy products, semi-soft cheeses, milk, water • Control: sanitation, hygiene, proper heating, processing and cold storage

  29. Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) • Illness:infection; potential shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:24-48 hours • Duration of illness:short • Symptoms:watery or bloody diarrhea, abdominal cramps, low grade fever, nausea, malaise

  30. Enteropathogenic Escherichia coli (EPEC; Infantile Diarrhea) • Infective dose: >106 cells • Fatality rate: low; as high as 50% in infants in some countries • Sources: water contaminated with human sewage, infected food handlers • Foods involved: raw beef, chicken, any food exposed to fecal contamination • Control: sanitation, hygiene, proper heating, processing and cold storage

  31. Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) • Illness:infection; closely related to Shigella potential shiga-like toxin (verotoxin) secretion • Organism:non-spore-forming bacterium, gram- negative rods, facultative, mesophilic • Incubation period:12-72 hours • Duration of illness:short • Symptoms:abdominal cramps, diarrhea, vomiting, fever, chills, malaise, invade epithelial cells of intestine and cause mild form of dysentery (blood and mucus in feces)

  32. Enteroinvasive Escherichia coli (EIEC; Form of Bacillary Dysentery) • Infective dose: as few as 10 cells • Fatality rate: low; usually self-limiting • Sources: water contaminated with human sewage, infected food handlers • Foods involved:hamburger, unpasteurized milk, cheese, any food contaminated with feces has the potential • Control: sanitation, hygiene, proper heating, processing and cold storage

  33.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 7 – 844 – 4635 – 40 Acidity (pH) MinimumMaximumOptimum 4.49.06.0 - 7.0 MinimumOptimum 0.9500.995 Factors affecting growth and survival of diarrheagenic Escherichia coli Water activity (aw)

  34. Factor Conditions Reported Values Heat resistance (D-value, sec) D57.2°C D60°C D62.8°C D64.3°C 27045249.6 Factors affecting growth and survival of diarrheagenic Escherichia coli

  35. Staphylococcus aureus(Staphylococcal Food Poisoning) • Illness:intoxication/poisoning; heat-stable enterotoxins • Organism:non-spore-forming bacterium, gram-positive grape-like, facultative, mesophilic • Incubation period:0.5-8 hours • Duration of illness:6-48 hours • Symptoms:nausea, vomiting, diarrhea, cramps • Infective dose: 1 mg toxin

  36. Staphylococcus aureus(Staphylococcal Food Poisoning) • Fatality rate: Rare • Sources: Skin, hands, throat, nose, hair, wounds, animal hides, food slicers • Foods involved: ham and other meat and poultry products, eggs, fish, cream-filled pastries, meat and egg salads, dairy products, deli foods • Control: sanitation, hygiene, proper heating, processing and cold storage

  37. Staphylococcus aureus(Staphylococcal Food Poisoning) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 7-11; 37; 48 oC • Acidity (pH): 4.0; 6.0-7.0; 9.8-10 • Minimum water activity (aw): 0.86 • Salt: 10-18% • Heat resistance (D-value, sec): • Organism, D65.5°C: 15-132; • Enterotoxin: D80.0°C: 180

  38. Listeria monocytogenes (Listeriosis) • Illness:infection with many severe syndromes in sensitive individuals • Organism:non-spore-forming bacterium, gram- positive rods, facultative, psychrotrophic • Incubation period:>12 hours; 3 days to 3 months • Duration of illness: short-long • Symptoms:mild, flu-like gastroenteritis; meningitis; abortions; stillbirths; septicemia; etc

  39. Listeria monocytogenes (Listeriosis) • Infective dose: unknown;100 cells/g food?low for immunocompromized? <1000 cells • Fatality rate: 20-30% • Sources: soil, vegetation, humans, animals, water, silage, etc • Foods involved: raw milk, cheeses, coleslaw, ice cream, vegetables, raw meat, luncheon meats; seafood • Control: sanitation, hygiene, proper cooking, prevent cross- or re-contamination

  40. Listeria monocytogenes (Listeriosis) • Oxygen requirements: Facultative anaerobe • Growth temperatures: 0; 30; 45 oC • Acidity (pH): 4.4; 7.0-7.5; 9.0 • Minimum water activity (aw): 0.92 • Salt: 10% • Heat resistance (D-values, sec): D71.7°C: 0.9-5.0

  41.  Factor Conditions Reported Values  Generation interval Chocolate milk Cream Whole/Skim milk Chocolate milk Cream Whole milk Skim milk Chocolate milk Cream Whole milk Skim milk 0.65 h0.67 h0.69 h5.0 h5.3 h5.9 h7.2 h1.34 – 1.52 days1.16 - 1.66 days1.26 – 1.50 days1.27 – 1.56 days Factors affecting growth and survival of Listeria monocytogenes 35°C 13°C 4°C

  42. Clostridium botulinum (Botulism) • Illness:intoxication/poisoning; heat-sensitive neurotoxins • Organism:spore-forming bacterium (types A-G), gram-positive rods, anaerobic, mesophilic (proteolytic), psychrotrophic (nonproteolytic) • Incubation period:12-36 hours (2-6 days) • Duration of illness:as long as several months • Symptoms:dizziness, fatigue, weakness, double vision, slurred speech, shortness of breath, paralysis, respiratory failure, death

  43. Clostridium botulinum (Botulism) • Infective dose: very low • Fatality rate: 5-10% • Sources: soil, water, sediments, vegetation, animals • Foods involved: vegetables, meat, fish, fruits, condiments, any low acid (pH>4.6) moist food; improperly processed or abused • Control: sanitation, hygiene, proper heating, processing and storage

  44. Clostridium botulinum (Botulism) • Infant botulism: toxicoinfection; constipation, weakness, respiratory failure, death; soil, honey • Oxygen requirements: Anaerobic • Growth temperatures: 3.3 or 10; 30-37; 48 oC • Acidity (pH): 4.6 or 5.0; 6.5-7.0; 9.0 • Minimum water activity (aw): 0.94 or 0.97 • Salt: 5 or 10%

  45.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 104837 Acidity (pH) Minimum 4.6 Minimum 0.94 NaCl (%) Maximum 10 Heat resistance (D-value, sec) D100°C (Spores) 25 Factors affecting growth and survival of Clostridium botulinum, Group I Water activity (aw)

  46.  Factor Conditions Reported Values  Temperature (oC) MinimumMaximumOptimum 3.330 Acidity (pH) Minimum 5.0 Minimum 0.97 NaCl (%) Maximum 5 Heat resistance (D-value, sec) D100°C (Spores) < 0.1 Factors affecting growth and survival of Clostridium botulinum, Group II Water activity (aw)

  47. Clostridium perfringens (Perfringens Food Poisoning) • Illness:intoxication/poisoning; enterotoxins released during sporulation in intestine • Organism: spore-forming bacterium, gram- positive rods, anaerobic to aerotolerant, mesophilic • Incubation period: 8-24 hours • Duration of illness: 12-24 hours • Infective dose: 5-9 logs of cells

  48. Clostridium perfringens (Perfringens Food Poisoning) • Symptoms:diarrhea, cramps, rarely, vomiting and nausea, flatulence • Fatality rate:Rare • Sources:soil, sediments, dust, feces, animals, raw foods • Foods involved:improperly cooked and slowly cooled meat and poultry, gravies, soups, sauces • Control:sanitation, hygiene, proper heating, rapid cooling

  49. Clostridium perfringens (Perfringens Food Poisoning) • Oxygen requirements: Anaerobic to aerotolerant • Growth temperatures: 12; 43-45; 50 oC • Acidity (pH): 5.0; 6.0-7.5; 8.3 • Minimum water activity (aw): 0.95 • Salt: 6%

  50. Bacillus cereus (Bacillus cereusFood Poisoning) • Illness:intoxication/poisoning; diarrheal type and emetic (vomiting) type; different toxins • Organism:spore-forming bacterium, gram- positive rods, aerobic, mesophilic with some psychrotrophic • Incubation period:diarrheal: 6-16 hours; emetic: 0.5-6 hours • Duration of illness:diarrheal: 12-24 hours; emetic: 6-24 hours • Infective dose: 3-6 logs of cells

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