Lecture 3: Pathogenic bacteria, Clostridium perfrigens and Staphylococcus aureus

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A.Food Safety and H.A.C.C.P.2.Pathogenic
microorganisms and foods
3. Pathogenic bacteria Clostridium perfrigens
and Staphylococcus aureus
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Clostridium perfrigens

• it is a spore-forming, rod-shaped anaerobic,
  thermophilic bacterium
• it can be found in undercooked poultry and meat,
  fresh meat, soups as well as feces, dust and
  insects
• the spores produce toxin

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Clostridium perfrigens through a microscope
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Infection with Clostridium perfrigens
The food remains in the  danger zone (5-60 C)
for several hours
The food is cooled slowly and reheated several
times
Food Poisoning from the toxin of Clostridium
perfrigens may result
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Staphylococcus aureus (part I)

• it is an aerobic and facultative anaerobic
  bacterium which appears as grape-like clusters
• it is a mesophilic microorganism
• it grows in temperature between 6.5 and 46 C

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Staphylococcus aureus (part II)

• it is frequently found in the nose, mouth,
  wounds, sores and on the skin. It can also be
  found in raw milk, poultry, dairy products and
  eggs
• it produces enterotoxin

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Staphylococcus aureusthrough a microscope
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Food handlers and Staphylococcus aureus
Food handlers are the main source of
Staphylococcus aureus When they dont apply
personal hygiene practices, they may contaminate
FOOD WITH THEIR OWN HANDS
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Staphylococcus aureus and food poisoning
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Summary of 3th Lecture

• Clostridium perfrigens
• Staphylococcus aureus