every tiny

Bacteria — Gram stain of Staphilococcus aureus

+

Bacteria — Gram stain of Listeria monocytogenes

+

Bacteria — Gram stain of Bacillus cereus

+

Bacteria — Gram stain of Clostridium perfringens

+

Bacteria — Gram stain of Clostridium botulinium

+

Bacteria — Morphology of Staphilococcus aureus

coccus

Bacteria — Morphology of Listeria monocytogenes

rod

Bacteria — Morphology of Bacillus cereus

rod, spore

Bacteria — Morphology of Clostridium perfringens

rod, spore

Bacteria — Morphology of Clostridium botulinium

rod, spore

Bacteria — Infection/Intoxication of Staphilococcus aureus

intoxication**

Bacteria — Infection/Intoxication of Listeria monocytogenes

infection

Bacteria — Infection/Intoxication of Bacillus cereus

intoxication**

Bacteria — Infection/Intoxication of Clostridium perfringens

infection (enterotoxin)

Bacteria — Infection/Intoxication of Clostridium botulinium

intoxication

Bacteria — Infectious dose (log CFU) of Staphilococcus aureus

5

Bacteria — Infectious dose (log CFU) of Listeria monocytogenes

5

Bacteria — Infectious dose (log CFU) of Bacillus cereus

5

Bacteria — Infectious dose (log CFU) of Clostridium perfringens

5

Bacteria — Infectious dose (log CFU) of Clostridium botulinium

-

Bacteria — Incubation/Duration of Staphilococcus aureus

0.5-6h/1-2 days

Bacteria — Incubation/Duration of Listeria monocytogenes

12-48h (sometimes up to 3 months)/1-3 days

Bacteria — Incubation/Duration of Bacillus cereus

0.5-5h/1 day (cereulide)//8-16h/12-24h (enterotoxin)

Bacteria — Incubation/Duration of Clostridium perfringens

8-24h/1-2days

Bacteria — Incubation/Duration of Clostridium botulinium

12-48h/1-8days

Bacteria — Symptoms of Staphilococcus aureus

vomiting

Bacteria — Symptoms of Listeria monocytogenes

gastro-enteritis and flu// septicemia and still birth in YOPI. Death

Bacteria — Symptoms of Bacillus cereus

vomiting (emetic)//diarrhoea (enterotoxin)

Bacteria — Symptoms of Clostridium perfringens

A- diarrhea, nausea, gas// C Enteritis,severe diaorrhea

Bacteria — Symptoms of Clostridium botulinium

vomiting, nausea, muscular pain, double vision, death

Bacteria — Growth temperature range of Staphilococcus aureus

5C-45C

Bacteria — Growth temperature range of Listeria monocytogenes

0C-45C

Bacteria — Growth temperature range of Bacillus cereus

5C-45C

Bacteria — Growth temperature range of Clostridium perfringens

5C-45C

Bacteria — Growth temperature range of Clostridium botulinium

5C-45C

Bacteria — pH of Staphilococcus aureus

5-8

Bacteria — pH of Listeria monocytogenes

5-8

Bacteria — pH of Bacillus cereus

5-8

Bacteria — pH of Clostridium perfringens

5-8

Bacteria — pH of Clostridium botulinium

5-8

Bacteria — Oxygen requirement of Staphilococcus aureus

facultative anaerobe

Bacteria — Oxygen requirement of Listeria monocytogenes

facultative anaerobe

Bacteria — Oxygen requirement of Bacillus cereus

facultative aerobe

Bacteria — Oxygen requirement of Clostridium perfringens

anaerobic

Bacteria — Oxygen requirement of Clostridium botulinium

anaerobic

Bacteria — Dry survival of Staphilococcus aureus

yes

Bacteria — Dry survival of Listeria monocytogenes

yes

Bacteria — Dry survival of Bacillus cereus

yes

Bacteria — Dry survival of Clostridium perfringens

yes

Bacteria — Dry survival of Clostridium botulinium

yes

Bacteria — Source of Staphilococcus aureus

Animals, protein rich food

Bacteria — Source of Listeria monocytogenes

Env., wet, soft, cheese, smoked fish, cooked meat

Bacteria — Source of Bacillus cereus

Cereals (rice), environment

Bacteria — Source of Clostridium perfringens

Spices, herbs, faeces

Bacteria — Source of Clostridium botulinium

Soil, vegetables, 12D cook

Bacteria — Product of Staphilococcus aureus

PVF. MGP. FSF. MDP, RTE

Bacteria — Product of Listeria monocytogenes

MGP. FSF. MDP

Bacteria — Product of Bacillus cereus

PVF. MDP. CN

Bacteria — Product of Clostridium perfringens

PVF, MGP

Bacteria — Product of Clostridium botulinium

PVF. FSF

Bacteria — Gram stain of Salmonella

-

Bacteria — Gram stain of Campylobacter

-

Bacteria — Gram stain of Escheria coli O157

-

Bacteria — Morphology of Salmonella

rod

Bacteria — Morphology of Campylobacter

spiral

Bacteria — Morphology of Escheria coli O157

rod

Bacteria — Morphology of Vibrio parahaemolyctus

comma

Bacteria — Infection/Intoxication of Salmonella

infection

Bacteria — Infection/Intoxication of Campylobacter

infection

Bacteria — Infection/Intoxication of Escheria coli O157

infection

Bacteria — Infection/Intoxication of Vibrio parahaemolyctus

infection

Bacteria — Infectious dose (log CFU) of Salmonella

5

Bacteria — Infectious dose (log CFU) of Campylobacter

2

Bacteria — Infectious dose (log CFU) of Escheria coli O157

1

Bacteria — Infectious dose (log CFU) of Vibrio parahaemolyctus

5

Bacteria — Incubation/Duration of Salmonella

1-2days/3-7days

Bacteria — Incubation/Duration of Campylobacter

1-7days/up to 7 days

Bacteria — Incubation/Duration of Escheria coli O157

2-3days/5-10 days

Bacteria — Incubation/Duration of Vibrio parahaemolyctus

4-30h/3-7days

Bacteria — Symptoms of Salmonella

gastroenteritis, abdominal pain, arthritis

Bacteria — Symptoms of Campylobacter

bloody diarrhoea

Bacteria — Symptoms of Escheria coli O157

bloody diarrhea. In YOPI haemolytic uremic disease, renal failure

Bacteria — Growth temperature range of Salmonella

5C-45C

Bacteria — Growth temperature range of Campylobacter

30C-45C

Bacteria — Growth temperature range of Escheria coli O157

5C-45C

Bacteria — Growth temperature range of Vibrio parahaemolyctus

5C-45C

Bacteria — pH of Salmonella

5-8

Bacteria — pH of Campylobacter

5-8

Bacteria — pH of Escheria coli O157

3-8

Bacteria — pH of Vibrio parahaemolyctus

5-8

Bacteria — Oxygen requirement of Salmonella

facultative anaerobe

Bacteria — Oxygen requirement of Campylobacter

microaerobe

Bacteria — Oxygen requirement of Escheria coli O157

facultative anaerobe

Bacteria — Oxygen requirement of Vibrio parahaemolyctus

facultative anaerobe

Bacteria — Dry survival of Salmonella

yes

Bacteria — Dry survival of Campylobacter

no

Bacteria — Dry survival of Escheria coli O157

yes

Bacteria — Dry survival of Vibrio parahaemolyctus

no

Bacteria — Source of Salmonella

Poultry, pigs, env.

Bacteria — Source of Campylobacter

Poultry, raw milk, water