Salmonella typhimurium in poultry, Clostridiumperfringens in precooked meat, and

Question

Salmonella typhimurium in poultry, Clostridiumperfringens in precooked meat, and Vibrioparahemolyticus in seafood shellfish are serious food safetyconcerns. For each of these microorganisms, explain the type offoodborne illness might be caused by people eating these meatitems, how the microorganism might have gotten into the meat, andhow consumers could have eliminated the threat of the microorganismbefore consuming the meat. List two other pathogenic microorganismsthat cause foodborne disease in humans and what conditions wouldprevent or inactivate the pathogens from causing disease.

Explanation / Answer

Salmonella typhimurium: The symptoms seen by people who eat food/meat contaminatedwith this bacterium are- stomach pain,nausea,diarrhoea,chills,fever and headache appear 8-72 hours after eating. These bacteria are found in the intestinal tract ofanimals. The simple means of eliminating these organisms from the meatis by boiling or cooking them well.Only undercooked or rawcontaminated meat can cause illness in a person.If the meat is wellcooked there is no problem. Clostridium perfringens: The symptoms seen by people who eat meat contaminated withthis bacterium are-Diarrhoea and gas pains appear 8-24 hours aftereating. They are found in sewage, and the intestinal tracts of humansand animals. When contaminated foods are frozen,this lowtemperature does not kill the bacteria.It remains viable overlong periods of cold storage. Infected people excrete these bacterium for many months.So ifhygiene is not practised by these people they infect otherpeople. The symptoms seen by people who eat meat contaminated withthis bacterium are-Diarrhoea and gas pains appear 8-24 hours aftereating. They are found in sewage, and the intestinal tracts of humansand animals. When contaminated foods are frozen,this lowtemperature does not kill the bacteria.It remains viable overlong periods of cold storage. Infected people excrete these bacterium for many months.So ifhygiene is not practised by these people they infect otherpeople. These bacteria can be eliminated by cooking the meat well andby maintaining personal hygiene if infected. Vibrio parahemolyticus: The symptoms are acute gastroenteritis,symptoms ofnausea,vomiting,abdominal cramps,low grade fever,chills anddiarrhoea. When seawater is contaminated with sewage the risk of marinelife getting contaminated is high. To prevent any illness,the seafood can be stored at 0-5degrees where it is usually not viable.Drying also kills thebacterium.High temperatures help the bacteria to divide quickly soit not advisable.Eating raw meat is also prohibited as it causesinfection. The other 2 bacteria which cause food-borne illnessesare: 1.Shigella: The mode of transmission is faecal-oral route.Faecalcontamination of food and water leads to shigellosis.food preparedby people who lack personal hygiene also spread the disease. so if we prevent this transmission and contamination we canprevent such illnesses. 2.Listeria monocytogenes: Unpasteurized milk,food like hot dogs are most likely tocontain these bacteria. So if we are careful in what we eat,we can prevent theseillnesses Unpasteurized milk,food like hot dogs are most likely tocontain these bacteria. So if we are careful in what we eat,we can prevent theseillnesses hope it helps you

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