Lecture 2: Pathogenic bacteria, Coliforms and Clostridium botulinum - PowerPoint PPT Presentation

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Lecture 2: Pathogenic bacteria, Coliforms and Clostridium botulinum

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This lesson put emphasis on food safety requirements, pathogenic microorganisms and foods, basic rules for food preparation, staff obligations, food contamination and staff, food safety hazards, advantages of H.C.C.C.P. – PowerPoint PPT presentation

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Title: Lecture 2: Pathogenic bacteria, Coliforms and Clostridium botulinum


1
A.Food Safety and H.A.C.C.P.2.Pathogenic
microorganisms and foods
2. Pathogenic bacteria Coliforms and
Clostridium botulinum
2
Pathogenic bacteria
  • Coliforms
  • Clostridium botulinum
  • Clostridium perfrigens
  • Staphylococcus aureus
  • Listeria monocytogenes
  • Salmonella
  • Shigella
  • Bacillus cereus
  • Campylobacter jejuni
  • Yersinia enterocolitica

3
Coliforms
  • Esherichia coli, Citrobacter, Enterobacter,
    Klebsiella
  • they are facultative anaerobic rod-shaped
    bacteria
  • they are mesophilic microorganisms
  • they grow between 20 and 45 C
  • they are indicators of fecal contamination
  • they cause powerful diarrhea
  • they are found in contaminated water, raw or
    undercooked meat, unpasteurized milk

4
Coliform colony
5
Habitat of Coliform bacteria
6
Clostridium botulinum
  • spore-forming, anaerobic, thermophilic bacterium
  • it produces powerful neurotoxin and causes strong
    poisoning
  • it can survive at temperatures above 100 C
  • it is found in canned foods (especially meat),
    raw fish and meat as well as vegetables
  • it provokes botulism poisoning

7
Clostridium botulinum through a microscope
8
Botulism poisoning
9
Botulism and foods
10
Summary of 2nd Lecture
  • Pathogenic bacteria
  • Coliforms
  • Clostridium Botulinum
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