Discussion of Chapter 10 of "Alcamo's Fundamentals of Microbiology”

Discussion of Chapter 10 of "Alcamo's Fundamentals of Microbiology”

Introduction

There are various food and water borne diseases that are caused by bacteria. Such intoxications occur when bacteria is ingested along with food or water, for example, uncooked sausages. Infections occur when live bacterial pathogens are ingested or digested, which then grow in the body (Pommerville, et al, 2007). There is an incubation period for intoxications and infections, although it varies from type, the time between the ingestion of bacteria and the manifestation of its symptoms (Pommerville et al, 2007).

Types of Organisms Causing Food and Water Borne Illnesses

There are some organisms that are the main cause of food and water borne illnesses for example, Campylobacter jejuni, Clostridium perfringens, Clostridium botulinum, Escherichia coli, Staphylococcus aureus, Salmonella serotype Typhi S, Shigella etc (Riemann et al, 2006).

Clostridium Botulinum

Out of these food pathogens, Clostridium botulinum is considered to be one of the most lethal and is usually transmitted by inadequately canned food (Fratamico et al, 2011). It is a leading source of botulism, is anaerobic, forms protective spores, and is known to produce a exotoxin which effects the nervous system which can lead to flaccid paralysis (Pommerville et al, 2007). In some cases, death can also occur within a couple of days due to incubation, of the onset of symptoms due to respiratory paralysis. However, in extremely small doses it can used to treat facial wrinkles and movement disorders. To prevent or control resulting illnesses, thermal destruction or heating needs to be conducted in foods (Fratamico et al, 2011).

Staphylococcus Aureus

Staphylococcus aureus is usually transferred due to carriers and ingestion of food which already contains this toxin (Fratamico et al, 2011). It is an enterotoxin which can cause gastroenteritis for more than a few hours and does not form ...