Food Micro exam 3

Yersinia

gram negative

rod shaped

non spore forming

motile below 37 C

facultative anaerobes

psychotopic

grow at refrigeration temp

survives freezing

destroyed by pasturization

yersinia tazonomy

yersinia pestis (bubonic plague)

yersinia Pseudotuberculosis

Yersinia enterocolitica

Yersinia Entercolitica transmission

foodborne and waterborne

Yersinia Entercolitica natural habitat

intestines of food producing animals and birds, wild animals and pets

present in food processing plants

natural reservoirs

Yersinia Entercolitica foods of concern

raw meats (undercooked pork)

raw milk

produce

yersiniosis

self limiting

onset- 4-6 days, up to 14 days

duration of illness- several weeks

yersiniosis symptoms

• severe pain in lower right abdomen

• diarrhea

• vomiting

• fever

yersiniosis target population

everyone but risker for immunocomprosed and young children

transmission of yersiniosis

the bacterium is often transmitted through contaminated food, water, and unpasturized milk. it can spread thru contact with infected animals

yersinia anaerobic fermentation

utilizes glucose and other simple sugars not usually lactose, produces acid and gas which it utilizes for energy

yersinia sideerophore production

a small, high affinity ion-chelating compound, utilized to scavenge iron from host

yersinia metabolic flexibility is a

defining characteristic

vibro species

gram negative

curved rod shaped

spore-forming

motile

facultative anaerobes

mesophilic

salt tolerant

sensitive to freezing

vibrio taxonomy

vibrio parahymolyticus

vibro vulnifcus

vibro cholerae

vibrio taxonomy is associated with where

marine envionrments/ high numbers in may-october bc water temp warmer

vibrio natural habitat

found in waters including sallt water and brackish water

vibrio can contaminate

seafood

• varieties of fish

• clams, scallops, oysters

• shrimp, lobster, crawfish

disease caused by vibrio parahymolyticus

main vibrio of concern in US

10-14hr

duration-2-3days

sympotoms- vomiting, abdominal cramps, diarrhea, fever, headache, chills

gastroenteritis

infection typically results in milld to moderate gastrointestinal symptoms such as diarrhea. abdominal pain, vomiting

severe wound infections

in immunocompromised individuals, liver disease, or weakened immune systems, leading to necrotizing fasciitis and sepsis

disease caused by Vibrio cholera

cholera (food and waterborne)

onset- 1-5 days

duration- weeks

symptoms- profuse watery diarrhea, cramping, vomiting, no fever, increased thirst

untreated mortality can be as high as 50%

vibrio parahaemolyticus

enzymes produced by certain bacteria that can lye red blood cells and release hemoglobin

infection typically occurs through consumption of contaminated seafood, leading to gastrointestinal illness characterized by dirrhea, abdominal pain, vomiting

can multiply quickly in seafood

Vibrio Vulnificus

Lyse red blood cells, facilitating nutrient acquisition and contributing to tissue damage.

The bacterium has a protective capsule that helps it evade the host immune response.

Lipopolysaccharides (LPS) in the outer membrane can trigger strong immune responses, leading to inflammation and septic shock in severe cases.

Vibrio cholerae (Cholera)

Cholera toxin (CT), an enterotoxin that disrupts normal ion transport in intestinal cells, leading to severe diarrhea and dehydration.

Surface adhesins that enable it to adhere to the intestinal epithelium, which is crucial for colonization.

It can form biofilms in aquatic environments, which aids in survival and transmission.

commonly found in brackish water and is often associated with crustaceans, contributing to its spread during outbreaks.

vibrio anaerobic fermentation

Utilizes carbohydrates, such as glucose, for energy.

Fermentation produces acid and gas.

Some species can metabolize more complex carbohydrates, particularly those found in marine environments.

vibrio respiration

When oxygen is present, rely on aerobic respiration, utilizing electron transport chains to generate ATP efficiently.

in low-oxygen conditions, switch to anaerobic respiration, using alternative electron acceptors like nitrate.

vibrio metabolism

Also produce siderophores and are adaptive to diverse ecological niches.

salmonella

gram negative

rod shapped

motile

faculative anarobe

nonsporulating

mesophilic

number 1 cause of bacterial foodborne disease, hopsitilization, and death

salmonella

salmonella has two species

salmonella bongori/ salmonella enterica

salmonella enterica has 6 sub species

enterica, salamae, arizonae, diarizonae, hautenae, indica

foods of concern for salmonella

poultry, beef, vegtables, lamb, milk/ dairy, eggs, spices, flour

salmonellosis

fever, diarreha , nausea

onset- 12-72 hrs

duration- 4-7 days

infectious dose- highly variable

target population- everyone, young, elderly,, pregnant women, immuno compromised

salmonellosis secondary symptoms

chills, aches, septicemia

salmonella pathogenicity

results from the coordinated action of chromosoomally encoded pathogwnicity islands (SPI), enabling invasion, intracellular suvival, immune evasion and systemic dissemination

salmonella specific pathogenicity traits

invasion of epithelical cells, type III secretion systems, endo and exotoxins, lipololysacchride coat, flagella and fimbrae, macrophage invasion