In the process of product microbial testing , the experimenters will be exposed to many different microbial species, and the small series will summarize the microorganisms often detected in the test.
Coliform
Coliform, which does not represent a certain or a genus of bacteria, refers to a group of bacteria associated with fecal contamination with certain characteristics.
Coliforms are feces that are directly or indirectly derived from humans and warm-blooded animals. In general, the coliform bacteria in the food exceeds the standard, indicating that the food is contaminated by the feces of warm-blooded animals. Typical E. coli is recently contaminated by feces, and other bacteria may be old-fashioned feces.
People who eat foods that exceed the standard coliform may cause: intestinal infectious diseases, food poisoning, etc.
Mold
Mold, a common name for filamentous fungi, means "mold fungi", which often form branched mycelium, but do not produce large fruiting bodies like mushrooms. In humid and warm places, many items have some fluffy, flocculent or arachnoid colonies that are visible to the naked eye. That is mold.
Mold is ubiquitous in our lives. It prefers a warm and humid environment. When there is a suitable environment, it will multiply. If measures must be taken to stop the propagation of mold or cut off the route of transmission, we can get rid of mold pollution. .
The main toxicity of mycotoxins in humans is neurological and endocrine disorders, immunosuppression, carcinogenic teratogenesis, liver and kidney damage, reproductive disorders and the like.
yeast
Yeast is a unicellular fungus that is not a unit of systematic evolutionary classification. It is a generic term for several single-cell fungi such as ascomycetes and basidiomycetes. It generally refers to various single-cell fungi that can ferment sugars, and some are pathogenic bacteria.
A certain amount of yeast is present in the air and in the human body. As long as it is in a suitable environment, it will rapidly multiply. Foods contaminated with yeast may cause food poisoning, and some people with low immunity may develop yeast infection.
Staphylococcus aureus
Staphylococcus aureus is an important pathogen of human beings. It belongs to the genus Staphylococcus and has the nickname of "felophilic bacteria". It is a representative of Gram-positive bacteria and can cause many serious infections.
Staphylococcus aureus is ubiquitous in nature, found in air, water, dust, and human and animal waste. Therefore, there are many opportunities for food to be contaminated. The US Centers for Disease Control reports that infections caused by Staphylococcus aureus are second only to E. coli.
Staphylococcus aureus is the most common pathogen in human purulent infection, which can cause localized purulent infection, and can also cause pneumonia, pseudomembranous colitis, pericarditis, and even systemic infections such as sepsis and sepsis.
salmonella
Salmonella is a common foodborne pathogen. Some of the Salmonella species are pathogenic to humans, some are pathogenic to animals, and both are caused by humans and animals. Salmonellosis refers to a general term for different forms of humans, domestic animals, and wild animals caused by various types of Salmonella.
The contamination of food by the person infected with Salmonella or the faeces of the carrier can cause food poisoning. According to statistics, among the various types of bacterial food poisoning in countries around the world, food poisoning caused by Salmonella is often ranked first.
Salmonella is mainly contaminated with meat, and fish, poultry, milk, and eggs can also be contaminated by this bacteria. Salmonella food poisoning can occur throughout the year. Eating uncooked disease, dead animal meat or livestock meat contaminated at other stages after slaughter is the leading cause of Salmonella food poisoning.
The symptoms of food poisoning caused by Salmonella mainly include nausea, vomiting, abdominal pain, headache, chills and diarrhea. It is also accompanied by fatigue, muscle aches, blurred vision, moderate fever, restlessness and lethargy. The duration is 2 to 3 days. The average fatality rate was 4.1%.
Shigella
Shigella is known as dysentery bacillus. Shigella dysenteriae is the causative agent of typical bacterial dysentery, and a small number of individuals in sensitive populations can cause disease.
Shigella food poisoning refers to bacterial food poisoning caused by Shigella. The Shigella causing food poisoning is mainly Shigella sonnei. It mainly occurs in summer and autumn, and the foods that cause poisoning are mainly hot meat products.
Shigella invades the intestinal mucosa and releases endotoxin to cause symptoms. The incubation period is generally 10-14h. Symptoms are severe abdominal pain, diarrhea (watery stools, blood and mucus), fever, and urgency. Severe cases of paralysis and shock.
Hemolytic streptococcus
Hemolytic streptococcus, also known as sapylin, is sensitive to both heat and chemical detoxification agents, often causing infections in the tonsils, pharyngeal and middle ear. It is also the pathogen of pyelonephritis, calving fever, and scarlet fever.
In general, hemolytic streptococcus often contaminates food by:
(1) Food processing or sales personnel cause contamination of food when there is suppurative inflammation in the mouth, nose, hands and face;
(2) When the food has been contaminated before processing, the cow is suffering from suppurative mastitis or the localized purulence of the livestock, the milk and the carcass are contaminated in certain parts;
(3) The food products are contaminated due to poor packaging.
Hemolytic streptococcus can often cause suppurative inflammation of the skin, subcutaneous tissue, respiratory infections, epidemic pharyngitis, neonatal sepsis, bacterial endocarditis, scarlet fever and rheumatic fever, glomerulonephritis and other allergic reactions .
Listeria
Listeria, a list of Listeria monocytogenes and Listeria, is a facultative anaerobic bacterium that is the causative agent of Listeria. Listeria is a Gram-positive bacterium, a thick-walled bacterium, named after Joseph Liszt. It is primarily a food vector and is one of the most deadly foodborne pathogens.
Listeria is ubiquitous in the environment and Listeria can be found in most foods. Meat, eggs, poultry, seafood, dairy products, vegetables, etc. have all been confirmed to be the source of infection with Listeria.
Healthy adult individuals may have mild flu-like symptoms after Listeria infection. Neonatal, pregnant, immunodeficient patients present with shortness of breath, vomiting, hemorrhagic rash, purulent conjunctivitis, fever, convulsions, coma, spontaneous abortion, meningitis Septicemia until death.
Escherichia coli
Escherichia coli is a normal habitat in the gut of humans and animals. One of the pathogenic substances of Escherichia coli is plasma coagulase. Depending on the pathogenicity, Escherichia coli is divided into enterotoxin-producing Escherichia coli, enteroinvasive Escherichia coli, intestinal pathogenic Escherichia coli, and intestinal aggregation adhesion. 5 kinds of Escherichia coli and enterohaemorrhagic Escherichia coli.
Common poisoned foods are all kinds of cooked meat products, cold clams, beef, raw milk, followed by eggs and egg products, cheese and vegetables, fruits, beverages and other foods. The main cause of poisoning is that the contaminated food has not been thoroughly heated before consumption. Most of the poisoning occurred in March and September.
Different diarrhea-causing Escherichia coli caused poisoning and different symptoms.
1 Enterotoxin-producing Escherichia coli can cause watery diarrhea, abdominal pain, nausea, and low fever.
2 intestinal invasive Escherichia coli can cause fever, severe abdominal pain, watery diarrhea, a small amount of mucus and blood in the feces.
3 intestinal pathogenic Escherichia coli can cause fever, discomfort, vomiting, diarrhea, a large amount of mucus in the feces but no blood, about 20% of patients with respiratory symptoms, the symptoms of infection are usually more serious.
4 Intestinal agglomerative adherent Escherichia coli can cause moderate diarrhea in adults 1-2 days, and persistent diarrhea in infants and young children for more than 2 weeks.
5 enterohemorrhagic Escherichia coli can cause sudden abdominal cramps and diarrhea; some patients change from watery stools to bloody diarrhea, sometimes diarrhea times up to 10 times, low fever or no fever; many patients have respiratory tract at the same time symptom. Can develop into multiple organ damage such as hemolytic uremic syndrome and thrombotic thrombocytopenic purpura. The mortality rate of elderly and pediatric patients is high.
Vibrio parahaemolyticus
Vibrio parahaemolyticus, a Gram-negative bacillus, has various shapes such as arc, rod, and filament, and has no spores.
Eating foods containing the bacteria can cause food poisoning, also known as halophilic food poisoning. Clinically, acute onset, abdominal pain, vomiting, diarrhea, and watery stools are the main symptoms. Vibrio parahaemolyticus is a marine bacterium mainly derived from seafood such as fish, shrimp, crab, shellfish and seaweed. The bacteria are sensitive to acid and can be killed in ordinary vinegar for 5 minutes; the resistance to heat is weak.
Botox
Botox is a bacteria that grows in an oxygen-deficient environment and is extremely viable in canned foods and sealed pickled foods. It is one of the most toxic bacteria. Botox is a deadly pathogen that secretes botulinum toxin during reproduction. This toxin is the most potent toxic known to inhibit the release of acetylcholine from cholinergic nerve endings, leading to muscle relaxation paralysis.
Botox is widely distributed in nature, often found in soil, and occasionally in animal feces.
The gastrointestinal tract of the human body is a good oxygen-deficient environment and is suitable for botulinum to live. Botox is an anaerobic bacterium that is strictly anaerobic. It can decompose glucose, maltose and fructose in the gastrointestinal tract, produce acid and produce gas, and digest and break down the meat residue to make it black and stinky. In an anaerobic environment, this bacterium can secrete strong botulinum toxin, which can cause special symptoms of neurotoxicity, and the morbidity rate and mortality rate are extremely high.
Foods that ingest botulinum can cause food poisoning, such as low-acid canned foods (iron cans, glass jars) with pH > 4.6 or sausages and ham. People infected with botulinum will have symptoms such as blurred vision, difficulty breathing, and muscle weakness. If the condition is serious, it may lead to death.
Vibrio cholerae
Vibrio cholerae is the causative agent of human cholera, and cholera is one of the ancient and widespread epidemic diseases. Has caused many pandemics in the world, mainly characterized by severe vomiting, diarrhea, loss of water, and high mortality. It belongs to international quarantine infectious diseases.
Humans are the only susceptible to Vibrio cholerae in nature, and the route of transmission is mainly through contaminated water sources or uncooked foods such as seafood and vegetables. Overcrowding and poor sanitation, especially public water sources, are important factors in the outbreak.
The control in production is mainly to strictly review the source of raw materials and the sterilization process in the production process.
Proteus
Proteus is a parasite and pathogen of humans and animals. Widely distributed in nature, such as soil, water, garbage, spoilage organisms and the intestines of humans or animals.
Can cause a variety of infections. The poisoned foods are mainly animal foods, followed by bean products and cold salads. The disease season is mostly in summer and autumn. The cause of poisoning is that the contaminated foods are not thoroughly heated before consumption. Proteus food poisoning is a common food poisoning in China. one. Two to 30 hours after eating, there was upper abdominal pain and acute diarrhea, accompanied by nausea, vomiting, headache, and fever. The course of the disease is short, usually 1 to 3 days can be recovered, and few deaths.
Campylobacter jejuni
Campylobacter jejuni cells are slightly curved like comma, and they look like flies under a dark field of view. There is a capsule and no spores are formed. The optimum temperature is 37 to 42 °C. It cannot grow in normal atmosphere or in an oxygen-free environment.
Campylobacter jejuni is a normal colony of many animals such as cattle, sheep, dogs and birds. There are a large number of bacteria in their reproductive tract or intestines, so food and water can be contaminated by childbirth or excrement. The population is generally susceptible, with the highest incidence among children under 5 years old, more common in summer and autumn. Flies also play an important media role. Can also be infected by contact. Infected women can be transmitted to the fetus at the time of delivery.
Campylobacter jejuni has endotoxin that can attack the small intestine and large intestine mucosa and cause acute enteritis. It can also cause outbreaks of diarrhea or collective food poisoning. The bacteria can sometimes enter the bloodstream through the intestinal mucosa to cause sepsis and other organ infections, such as meningitis, arthritis, pyelonephritis and the like. Pregnant women infected with this bacteria can cause miscarriage, premature birth, and can cause neonatal infection.
Bacillus cereus
One of the genus Bacillus. The cells are rod-shaped, terminal, short or long-chain, and Gram-positive.
Bacillus cereus is associated with a small number of food poisonings (about 2–5%), including some severe nausea, vomiting, and abdominal pain.
Probably, bacillary food poisoning is caused by erroneous cooking methods that cause bacterial spores to remain on the food, and even worse, the food is improperly frozen to allow the spores to germinate. The result of bacterial reproduction is the production of enterotoxin, which can cause vomiting, diarrhea and other adverse symptoms after eating foods containing toxins.
Yersinia
Yersinia belongs to the family Enterobacteriaceae, including more than ten strains such as Yersinia pestis, Yersinia enterocolitica and Y. tuberculosis. This is a type of Gram-negative bacillus.
The pathogenicity of Yersinia pestis, Y. enterocolitica and Y. tuberculosis to humans has been clarified. Among them, Y. jejuni has important virulence factors such as F1, V/W, Pgm and Pst1. The force is very strong, and a small amount of bacteria can cause illness. Bacteria of this genus usually cause infections in animals such as rodents, livestock and birds, and humans are infected by contact with infected animals, ingestion of contaminated food or bites of arthropods.
Enterobacter sakazakii
Enterobacter sakazakii is a newly discovered pathogen in dairy products in recent years. Enterobacter sakazakii can cause severe neonatal meningitis, enterocolitis and bacteremia, with a mortality rate of more than 50%. At present, microbiologists are still not aware of the source of contamination of Enterobacter sakazakii, but many cases report that infant formula is the main infection channel currently found.
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