Definition of Terms Food is any substance consumed to provide nutritional support for the body. Pathogen: An agent of disease.

For example, Bacillus anthracis is the pathogen that causes anthrax. A pathogen or infectious agent is a biological agent that causes disease or illness to its host. Food poisoning occurs when you eat food contaminated with bacteria or other toxins. Food intoxication, This type of illness is caused by toxins. Underfavorable conditions certain bacteria produce chemicalcompounds called toxins, which, if ingested, cause foodintoxication. Staphylococcus is the most commonlyreported food intoxication. Microorganisms are very tiny one-called organisms, viruses, fungi, and bacteria, and found everywhere in the world. Bacteria, Single-celled microorganisms that can exist either as independent (free-living) organisms or as parasites (dependent on another organism for life). The plural of bacterium. Examples of bacteria include Acidophilus, a normal inhabitant of yogurt; Gonococcus which causes gonorrhea; Clostridium welchii, the most common cause of gangrene; E. coli, which lives in the colon and can cause disease elsewhere; and Streptococcus, the bacterium that causes the common throat infection called strep throat. Prokaryotes, no nucleus. CLASSIFICATION OF BACTERIA Based on shape of bacteria Bacteria vary in their shape. Depending on the shape they are classified as: Cocci- spherical or oval cells Bacilli- rod shaped cells Vibrios- comma shaped curved rods Spirilla- rigid spiral form Spirochetes- flexible spiral forms Actinomycetes- branching filamentous forms Mycoplasma- cell wall deficient forms coccobacilli - elongated coccal form filamentous - bacilli that occur in long threads vibrios- short, slightly curved rods fusiform -bacilli with tapered ends

Colony morphology is a way scientists can identify bacteria. There are a few basic characteristics of colony morphology that are typically evaluated. 1. Form - What is the basic shape of the colony? For example, circular, filamentous, etc. 2. Elevation - What is the cross-sectional shape of the colony? To see this, turn the Petri dish on end. 3. Margin - What is the magnified shape of the edge of the colony? 4. Surface - How does the surface of the colony appear? For example, smooth, glistening, rough, dull (opposite of glistening), rugose (wrinkled), etc. 5. Opacity - Is the colony transparent (clear), opaque, translucent (almost clear, but distorted vision, like looking through frosted glass), iridescent (changing colors in reflected light), etc. 6. Chromogenesis (pigmentation) - For example, white, buff, red, purple, etc.

Bacteria can be classified into aerobes and anaerobes. The main difference between aerobic and anaerobic bacteria is the fact that aerobic bacteria require oxygen to remain alive, while anaerobic bacteria do not rely on oxygen for metabolic processes and survival. While aerobes are able to thrive in habitats that have abundant oxygen, anaerobic bacteria may die in the presence of oxygen. Anaerobic bacteria have a growth advantage in areas of the body unexposed to oxygen, and may become virulent pathogens. The difference in the capacity to utilize oxygen among aerobes and anaerobes is important in the treatment of bodily infections. The classification of bacteria may be based on how they utilize oxygen. Obligate aerobes are microorganisms that need oxygen to survive and die in the absence of oxygen. An example is the bacterium Bacillus anthracis. Obligate anaerobes are organisms that die when exposed to oxygen. Examples include Clostridium tetani and Clostridium botulinum, which cause tetanus and botulism, respectively. Facultative anaerobes can live in the presence or absence of oxygen, but prefer to use oxygen. Examples include Escherichia coli (E. coli) and Staphylococcus, or simply staph. Subtypes of E. coli, such as the O157:H7, cause hemorrhagic diarrhea, while staph is known for causing skin infections such as boils, folliculitis, and impetigo. When a deep skin laceration becomes infected with staph, a more severe form of infection called cellulitis can occur.

Food Poisoning Causes More than 250 known diseases can be transmitted through food. The CDC estimates unknown or undiscovered agents cause 68% of all food-borne illnesses and related hospitalizations. Many cases of food poisoning are not

reported because people suffer mild symptoms and recover quickly. Also, doctors do not test for a cause in every suspected case because it does not change the treatment or the outcome. The known causes of food poisoning can be divided into two categories: infectious agentsand toxic agents. Infectious agents include viruses, bacteria, and parasites. Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda - ciguatera toxin), or pesticides on fruits and vegetables. Food usually becomes contaminated from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination TYPES OF BACTERIA Coccus Coccus refers to spherical shaped bacteria that may live as individual cells, or pair up to form chains or bunches. Staphylococcus and Streptococcus are the most common bacteria in this group and usually are Gram-positive. These bacteria perform useful functions in the body and environment but they can be harmful. Staphylococcus aureus can cause impetigo (skin infection), scalded skin syndrome and food poisoning, while Streptococcus pyogenes may cause tonsillitis and strep throat.

Bacillus Bacillus refers to rod shaped bacteria that are usually Gram-positive or negative. E. coli and Salmonella are the most commonly encountered species responsible for food poisoning and typhoid fever, respectively. According to the University at Albany, bacillus also includes two of the most dangerous bacteria known, that is Bacillus anthracis, which causes the lung disease anthrax, and Clostridium, which causes botulism, gangrene and tetanus. Rickettsia Rickettsia is a very unique type of bacteria because it behaves like a virus and cannot survive outside living cells. The organism is Gram-negative, coccus or sphere-shaped, and is spread through the bite of infected fleas, ticks and lice, which are known as vectors, or carriers. Rickettsia is responsible for typhus, Rocky Mountain Spotted fever and Rickettsialpox, a body rash. Mycoplasma Mycoplasma does not have a cell wall and may be rod or sphere-shaped. This gives the organism a unique advantage because it is unaffected by antibiotics, which work by damaging the cell wall. Mycoplasma pneumoniae is responsible for respiratory disease, while Mycoplasma genitalium causes pelvic disease. Spirillum Spirillum refers to corkscrew or spiral-shaped bacteria that are Gram-negative. Treponema commonly is responsible for the sexually-transmitted disease syphilis. Borrelia has been known to cause Lyme disease, which is transmitted by a tick bite.

Bacteria Found in Canned Goods Clostridium Botulinum (Botulism):

One of the most toxic substances known, Clostridium botulinum is the bacteria that causes botulism, a lifethreatening paralytic illness. Clostridium botulinum bacteria produce a toxin that leads to to respiratory failure through paralysis of the muscles used for breathing. How Clostridium Botulinum is Transmitted: Botulism is transmitted through improperly canned foods, garlic stored in oil, vacuum-packed and other tightly wrapped food. The common thread here is that these are all storage methods where there is no oxygen. If you see a can of food that is bulging, that is a sign of botulism contamination. Uncured or nitrate-free meats are also a potential source of Clostridium botulinum since sodium nitrate kills the bacteria. Another possible source of botulism poisoning can be foods prepared sous vide, which involves sealing the food in plastic and then poaching it. The plastic bag creates an oxygen-free environment in which the botulism bacteria can grow.