This is a gram-positive anaerobic spore bearing bacilli that is present abundantly in the environment, vegetation, sewage and animal faeces. Perfringens food poisoning is most commonly caused by organisms producing type A enterotoxin. The other types of enterotoxin (B to G) do ...

Escherichia coli belongs to the Enterobacteriaceae family. They are gram negative rods up to 3um in length, ferment glucose and wide range of sugars. Produce pink colonies on McConkey agar. Hemolytic activity on blood agar is a character of certain strains ...

Shigella is a species of enteric bacteria that causes disease in humans and other primates. Shigella is gram-negative rods that are non-motile and non-spore forming. The bacteria are primarily a human disease but has been found in some primates. Shigella are facultative anaerobes, similar to enterics ...

Campylobacteriosis is an infection caused by bacteria of the genus Campylobacter. There are approximately sixteen species associated with Campylobacter, but the most commonly isolated are C. jejuni, C. coli, and C. upsaliensis. The most prevalent species associated with human illness is C. jejuni. Campylobacter is also responsible ...

Listeria monocytogenes is the bacterium that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence of oxygen. It can grow and reproduce inside the host’s cells and is one of the most virulent food-borne pathogens, ...

Vibrio cholerae 01 and 0139 are the bacterial agents for the disease. V. cholarae 01 includes two biotypes- classical and E1 Tor- each of which includes organisms of Ogawa, Inaba and rarely Hikojima serotypes. Epidemiology​ They are Gram-negative, facultative anaerobic, motile, non-spore forming rods that ...

Staphylococcus aureus is gram positive cocci that occur in singles, short chains and irregular grape like cluster. Only the strains that produce enterotoxin can cause food poisoning. Epidemiology​ The most important sources to foods are nasal carriers and individuals whose hands and arms ...

The salmonella is small, gram negative, non-spore forming rod. They are widely distributed in nature with humans and animals being their primary reservoirs. Salmonella food poisonings result from indigestion of food containing appropriate strains of this genus in significant numbers. The genus Salmonella are considered ...

Aetiological agent of brucellosis is bacteria: Brucella abortus, Brucella melitensis and Brucella suis Epidemiology They are Gram-negative, aerobic, non-spore forming, short, oval, non-motile rods that grow optimally at 37°C and pH 6.6-7.4. They are heat labile. Symptoms Incubation period varies and can take several weeks or months. ...

Aetiological agent is Bacillus cereus bacteria toxin. B. cereus can cause two different types of foodborne illnesses: the diarrhoeal type and the emetic type. Diarrhoeal toxin causing toxico-infection due to production of heat-labile toxins either in the gut or in food. The enterotoxins are produced ...