Processed meats, cheeses, fresh produce. Raw Dairy Products,Water, Fresh Produce, Ground beef, Pork, Chicken, Sheep.
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1 Glossary Micro Organism Sources Illness Caused Listeria monocytogenes Processed meats, cheeses, fresh produce Gastroenteritis, septicemia, meningitis, enchephalitis, corneal ulcer, pneumonia. Escherichia coli Raw Dairy Products,Water, Fresh Produce, Ground beef, Pork, Chicken, Sheep. Gastroenteritis(Diarrhea, severe abdominal cramps,fever.) Escherichia coli O157 Raw Dairy Products,Water, Fresh Produce, Ground beef, Pork, Chicken, Sheep, Person-to-person contact. Gastroenteritis(Diarrhea, severe abdominal cramps,fever.) Coliforms Aquatic environment, soil and plants, faeces of warm-blooded animals, sewage. Meat and fresh produce coming into contact with infected animal faeces. Indicator bacteria, normally not as harmful as other pathogens, but it's presence could indicate the possible presence of other pathogens that could cause gastroenteritis. Pseudomonas Soil, water, skin, plants. Food poisoning, lung,urinary tract, burn, wound and blood infections.
2 Enterobacteriaceae Water, soil, animals and plants. Gastroenteritis(Diarrhea, severe abdominal cramps,fever.) Salmonella Fresh produce,nuts, ground beef, eggs, water. Human, animal and bird faeces and sea turtles. Gastroenteritis, Typhoid fever. Staphylococcus aureus Skin, mucous membranes, soil, contaminated food. Food poisoning, skin infections and toxin shock syndrome. Bacillus cereus Fish, meat,desserts, pastas, cheeses,dairy products, rice dishes(especially fried rice) Food poisoning. Vomiting from contaminated rice and diarrhea from other foods. Campylobacter Raw or undercooked poultry, unpasteurised dairy, water and fresh produce, animals. Food poisoning. Shigella Human contact, Food products contaminated with faeces. Salads and sanwiches(food that is prepared with a lot of hand contact.) Food poisoning.
3 Lactobacillus Processed dairy products and food supplements. Good bacteria, used in the treatment of stomach ailments or as a supplement during antibiotic therapy to prevent stomach complaints. Mould Fresh produce, nuts, bread and other baked goods. Spoilage of food, stomach upsets, nausea and vomiting. Yeast Fresh produce, juices, canned foods. Spoilage of food, spoilage fermentation, nausea and vomiting. Adeonovirus Person-to-person, Faeces,water. Gastro, Respiratory conditions, conjunctivitis. Reovirus Birds, chicken, fish,pets. Gastro, Respiratory conditions.
4 Prevention Ensure all surfaces, chopping boards and utensils are disinfected. Personal Hygiene. Store all products separately under the correct conditions. Cook meat products for the appropriate time(don't undercook) Refrigerate products that could spoil before use and wash all fresh produce well before use. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Don't drink unpasteurised milk or unchlorinated water. This organism is Heat, drying, freezing and acidic resistant, great care should be taken to prevent possible contamination with or spreading of this organism. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Don't drink unpasteurised milk or unchlorinated water. Wash Raw Produce well before use, do not drink untreated water and wash hands well after contact with possible contaminated water/sewage. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Don't drink untreated water.
5 Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Don't drink unpasteurised milk or unchlorinated water. Ensure all surfaces, chopping boards and utensils are disinfected. Personal Hygiene. Store all products separately under the correct conditions. Cook meat products for the appropriate time(don't undercook) Refrigerate products that could spoil before use and wash all fresh produce well before use. Do not drink untreated water or eat raw eggs. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Wash hands well after contact with infected skin. Ensure all surfaces, chopping boards and utensils are disinfected. Personal Hygiene. Store all products separately under the correct conditions. Cook meat products for the appropriate time(don't undercook) Refrigerate products that could spoil before use and wash all fresh produce well before use. Do not leave fried rice dishes at room temperature for long periods, as Bacillus cereus is heat stable and it will spoil. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Don't drink unpasteurised milk or unchlorinated water. Personal Hygiene, wash fruit and veg well before use, cook meat well. Avoid cross-contamination between different foods - separate them and keep all surfaces, utensils and chopping boards disinfected. Store food that can spoil in the fridge before use. Wash hands well before working with food and wear gloves if possible.
6 N/A Wash Raw Produce well before use, cook produce at the required temperature for the required time. Do not eat raw products or baked products that are suspected of being infected. Wash Raw Produce well before use, cook produce at the required temperature for the required time. Do not eat raw products that are suspected of being infected. Can foods into sterile containers at the correct temperature. Do not consume juices or canned foods that are blown up or gassy. Wash hands well after going to the toilet. Do not touch infected people and do not drink untreated water. Wash hands well after going to the toilet. Cook food at the required temperature for the required time before consumption.
7 Pictures of organisms
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10 Pictures of Possible Sources Pictures of Infections caused
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12 N/A
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Page 1/9 TUV SUD (Thailand) Limited. Food 1 li'u~~db~1'l ",co 'a1~n1'a'vi~6'1b'u d5'v1~6'1b'u Total Plate Count FDA BAM Online, 2001 (Chapter 3) Fruit Juice AOAC (2012) 966.23 Coliform Bacteria FDA BAM