Foodborne Pathogens: Salmonella and Staphylococcus Aureus

Salmonella

• Found in human and animal intestines, present throughout the food chain
• Incubation period: 12-36 hours
• Control measures: proper cooking, temperature control, hygiene practices, avoiding cross-contamination, pest control, staff training, and using quality-assured eggs

Staphylococcus Aureus

• Carried by humans (nose, hair, mouth, etc.) and infects raw milk or processed foods handled by many people
• Incubation period: 1-6 hours
• Control measures: temperature control, good personal hygiene, excluding infected individuals from food handling, using pasteurized milk, and staff training

Clostridium Perfringens

• Originates from human intestines, spread by insects and flies to raw meat and cooked dishes like stews
• Incubation period: 8-24 hours
• Control measures: cooking in small batches, washing vegetables thoroughly, maintaining strict hygiene and temperature control, staff training, and designated food zones

Clostridium Botulinum

• Found in soil and intestines of animals/humans, can grow in canned foods under improper conditions
• Incubation period: 12 hours to several days
• Control measures: proper heat treatment of canned foods, strict controls on fish smoking and handling, discarding defective cans, maintaining acidic environments, and staff training

Bacillus Cereus

• Originates from soil and dust, contaminates cereals, spices, dairy products, and starchy foods
• Incubation period: 0-24 hours
• Control measures: thorough cooking, proper temperature control, reheating only once, and staff training

E.Coli

• Found in human and animal intestines, present in raw meat (especially minced), untreated water, and unpasteurized milk
• Incubation period: 12-72 hours
• Control measures: personal hygiene, milk pasteurization, proper cooking of meat, and staff training

Campylobacter Jejuni

• Originates from animal intestines, transmitted through raw milk, untreated water, cross-contamination with poultry, and can cause relapses
• Incubation period: 2-7 days
• Control measures: milk pasteurization, thorough cooking, washing vegetables, proper reheating, strict temperature control, staff training, and designated food zones

Listeria

• Found in contaminated utensils, soil, dust, raw milk products, vegetables, and some cheeses
• Incubation period: 1-72 days (long incubation period)
• Control measures: milk pasteurization, thorough cooking, meticulous vegetable washing, proper reheating, strict temperature control, staff training, and designated food zones

Learn about Salmonella and Staphylococcus Aureus, two common foodborne pathogens, including their sources, incubation periods, and control measures to prevent food contamination.