NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

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Tel No: (046)416-6278 ● Telefax: (046)416-0166 ● Mobile No: +63918-888-6278
www.ncst.edu.ph

HOSPITALITY & TOURISM MANAGEMENT DEPARTMENT

INSTRUCTION: Conduct a brief and concise research on the types and names of
bacteria that causes foodborne- illness to consumers. List at least 10 names of
bacteria. Make sure to follow the criteria for the content of your research. DO NOT
USE WIKEPEDIA as your source.

1. NAME OF BACTERIA: Campylobacter

TYPE OF BACTERIA: anaerobic 

DESCRIPTION: Campylobacter is a bacterium that causes a diarrheal illness

called campylobacteriosis. Campylobacteriosis is one of the most common
bacterial foodborne diseases in the United States.

SOURCES: Sources include consuming raw and undercooked poultry and

other meats, unpasteurized dairy products and untreated water or
contaminated produce.

SYMPTOMS: fever, headache, and muscle pain followed by diarrhea

(sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after
eating; may last 7 to 10 days.

PREVENTION: Cook all foods thoroughly to their appropriate internal

temperatures, prevent cross-contamination by using separate cutting boards
when handling raw and cooked foods, don't drink unpasteurized milk or
untreated water and wash hands frequently. Wash raw fruits and vegetables
before peeling, cutting and eating.

FOOD SOURCES: bacteria produce a toxin that causes illness. Improperly

canned foods, garlic in oil, and vacuum-packaged and tightly wrapped food.

REFERENCES:
https://www.health.state.mn.us/diseases/campylobacteriosis/campy.html
2. NAME OF BACTERIA: Cryptosporidiosis

TYPE OF BACTERIA: aerobic/anaerobic

DESCRIPTION: Cryptosporidiosis is a common cause of waterborne illness

and is the most common cause of recreational water illness (RWI) outbreaks
in the United States. Approximately 350-450 cases of Crypto are diagnosed in
Minnesota each year.

SOURCES: Cryptosporidium can live in the intestines of humans and animals

and is passed in the stool of an infected person or animal. Millions of Crypto
organisms (oocysts) can be released in the bowel movement of an infected
human or animal. You can become infected after accidentally ingesting the
oocysts.

SYMPTOMS: Watery diarrhea, Stomach cramps, Loss of appetite

,Weight loss Slight fever Vomiting

PREVENTION: Wash hands after using the bathroom and changing diapers,
and before handling or eating any food.
 Alcohol-based hand sanitizers are not effective
against Cryptosporidium. Soap and water must be used.
 Do not swallow water while swimming.
 Cryptosporidium is chlorine resistant and can survive in even
properly treated swimming pools for days.
 Wash hands after contact with farm animals, pets, animal poop,
and animal environments.
Pre-weaned calves and goats are the most common animals
associated with Cryptosporidium infections.
 Preventing Illness Associated with Animal Contact
Learn how to stay healthy around household pets, petting zoos,
and fairs.
 Do not drink untreated water from lakes, rivers, springs, ponds,
and streams. If you are unable to avoid drinking water that might
be contaminated, learn how to treat your water properly.
 Preventing Illness while Camping, Hiking, and Traveling
Information about different methods that can be used to treat
drinking water.
  Do not drink raw (unpasteurized) milk or apple cider. 
Use caution when traveling in countries with minimal water
treatment and sanitation systems by avoiding tap water, fountain
drinks, ice, and raw foods.
FOOD SOURCES: Crypto may be found in soil, food, water, or surfaces that
have been contaminated with the feces of infected humans or animals.

REFERENCES:
https://www.health.state.mn.us/diseases/cryptosporidiosis/basics.html

3. NAME OF BACTERIA: Salmonellosis

TYPE OF BACTERIA: aerobic/anaerobic

DESCRIPTION: Salmonellosis is an infection with a bacteria

called Salmonella, Salmonella live in the intestinal tracts of animals, including
birds. Salmonella are usually transmitted to humans by eating foods
contaminated with animal feces.

SOURCES: You can contract salmonellosis by consuming raw and

undercooked eggs, undercooked poultry and meat, contaminated raw fruits
and vegetables (such as sprouts and melons), as well as raw milk and other
dairy products that are made with unpasteurized milk. It also can be
transmitted through contact with infected animals or infected food handlers
who have not washed their hands after using the bathroom.

SYMPTOMS: diarrhea abdominal pain and cramps fever

PREVENTION: Cook foods such as eggs, poultry and ground beef,

thoroughly, to their recommended internal temperatures. Wash raw fruit and
vegetables before peeling, cutting or eating. Avoid unpasteurized dairy
products and raw or undercooked meats, poultry and seafood. Wash hands
often, especially after handling raw meat or poultry. Clean kitchen surfaces
and avoid cross-contamination.

FOOD SOURCES: You can contract salmonellosis by consuming raw and

undercooked eggs, undercooked poultry and meat, contaminated raw fruits
and vegetables (such as sprouts and melons), as well as raw milk and other
dairy products that are made with unpasteurized milk. It also can be
 transmitted through contact with infected animals or infected food handlers
who have not washed their hands after using the bathroom.

REFERENCES:
https://www.health.state.mn.us/diseases/salmonellosis/index.html

4. NAME OF BACTERIA: Norovirus

TYPE OF BACTERIA: aerobic/anaerobic

DESCRIPTION: Norovirus is one of the leading causes of food poisoning and

often results in symptoms similar to stomach flu such as stomach cramping,
nausea, vomiting and diarrhea. Norovirus spreads easily by coming in contact
with someone who is infected, especially in crowded areas. Foods, drinks and
surfaces also can become contaminated with the norovirus. Anyone can get
sick with norovirus, but the illness can be especially serious for young children
and older adults. You can contract norovirus many times in your life.

SOURCES: Sources: Fresh produce, shellfish, ice, fruit and ready-to-eat

foods, especially salads, sandwiches and cookies that have been prepared by
someone who is infected are sources of norovirus.

SYMPTOMS: vomiting, stomach pain, abdominal cramps, watery or loose

diarrhea, feeling unwell and lethargic, fever and chills, which are usually mild,
body aches, headaches

PREVENTION: Prevention: Do not cook, prepare or serve foods or

beverages while you are sick. Frequently wash your hands with soap and
water for at least 20 seconds. Keep foods and utensils clean by washing all
fruits and vegetables, cutting boards, knives, kitchen surface areas, table
linens, cloth napkins and reusable grocery bags.

FOOD SOURCES: norovirus can easily contaminate food and water because
it only takes a very small amount of virus particles to make you sick. Food and
water can get contaminated with norovirus in many ways,

REFERENCES:https://www.eatright.org/homefoodsafety/safety-tips/food-
poisoning/most-common-foodborne-pathogens
5. NAME OF BACTERIA: Staphylococcus aureus

TYPE OF BACTERIA: aerobic

DESCRIPTION: Staphylococcus aureus (staph) is commonly found on the

skin, throats and nostrils of healthy people and animals. Therefore, it usually
doesn't cause illness unless it is transmitted to food products where it can
multiply and produce harmful toxins. Staphylococcal symptoms include
nausea, stomach cramps, vomiting or diarrhea. Staphylococcal bacteria can
be destroyed by cooking but their toxins are heat resistant and cannot.
Anyone can develop a staph infection but certain groups of people are at
greater risk, including people with chronic conditions such as diabetes,
cancer, vascular disease, eczema and lung disease.

SOURCES: The bacteria can be found in unpasteurized dairy products and

salty foods such as ham and other sliced meats. Foods that are made or
come in contact with hands and require no additional cooking are at highest
risk, including:

Salads, such as ham, egg, tuna, chicken, potato and macaroni

Bakery products, such as cream-filled pastries, cream pies and chocolate
éclairs, Sandwiches.

SYMPTOMS: severe nausea, abdominal cramps, vomiting, and diarrhea

occur 1 to 6 hours after eating; recovery within 2 to 3 days—longer if severe
dehydration occurs.

PREVENTION: Keep foods out of the temperature danger zone and keep
kitchen areas clean. Wash hands with soap and water, do not prepare or
serve food if you have a nose or eye infection or if you have wounds or skin
infections on your hands or wrists. 

FOOD SOURCES: people-to-food through improper handling. Multiply rapidly

at room temperature to produce a toxin that causes illness.

REFERENCES:https://www.msdmanuals.com/home/infections/bacterial-
infections-gram-positive-bacteria/staphylococcus-aureus-infections
6. NAME OF BACTERIA: E. coli O157:H7

TYPE OF BACTERIA: aerobic

DESCRIPTION: Escherichia coli, better known as E. coli, are a large group of
bacteria. Although most strains of E. coli are harmless, some can make you
very sick. One strain, E. Coli O157:H7 (STEC) is commonly associated with
food poisoning outbreaks because its effects can be extremely severe.

SOURCES: These include eating raw or undercooked ground beef or drinking

unpasteurized beverages or dairy products.

SYMPTOMS:  diarrhea or bloody diarrhea, abdominal cramps, nausea, and

malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days.
Some, especially the very young, have developed Hemolytic Uremic
Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic
thrombocytopenic purpura (TTP), may occur in older adults.

PREVENTION: Wash your hands, cook meat (especially ground meat) and
poultry thoroughly to their appropriate internal temperatures; avoid
unpasteurized dairy products, juices or ciders; keep cooking surfaces clean;
and prevent cross-contamination. Also, don't swallow water when playing or
swimming in lakes, ponds, streams or pools.

FOOD SOURCES: contaminated water, raw milk, raw or rare ground beef,
unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-
person.

REFERENCES: https://www.eatright.org/homefoodsafety/safety-tips/food-
poisoning/most-common-foodborne-pathogens

7. NAME OF BACTERIA: Listeria monocytogenes

TYPE OF BACTERIA: anaerobic 

DESCRIPTION: Eating food contaminated with Listeria

monocytogenes bacteria causes listeriosis — a serious infection that primarily
affects individuals who are at a high risk for food poisoning: older adults,
pregnant women, young children and people with weakened immune
systems. Listeria can grow at refrigerator temperatures where most other
bacteria cannot grow.
 SOURCES: Listeria is found in refrigerated, ready-to-eat foods such as hot
dogs, deli meats, unpasteurized milk, raw sprouts, dairy products and raw and
undercooked meat, poultry and seafood.

SYMPTOMS:  fever, chills, headache, backache, sometimes abdominal pain

and diarrhea; 12 hours to 3 weeks after ingestion; may later develop more
serious illness (meningitis or spontaneous abortion in pregnant women);
sometimes just fatigue.

PREVENTION: Cook all foods to proper internal temperatures and reheat

precooked foods to 165°F; wash raw fruits and vegetables before peeling,
cutting or eating; separate uncooked meats and poultry from foods that are
already cooked or ready-to-eat; wash hands thoroughly; store foods safely by
making sure the temperature in your refrigerator is at or below 40F; maintain
a clean refrigerator and kitchen area; and wash reusable grocery totes
regularly.

FOOD SOURCES: : soft cheese, raw milk, improperly processed ice cream,
raw leafy vegetables, meat, and poultry. Illness caused by bacteria that do not
produce toxin.

REFERENCES:https://www.infoplease.com/math-
science/health/diseases/which-bacteria-are-responsible-for-food-borne-illness

8. NAME OF BACTERIA: Toxoplasma gondii

TYPE OF BACTERIA: aerobic/anaerobic

DESCRIPTION: Toxoplasma is a parasite that causes toxoplasmosis — a

disease that can result in serious health problems in individuals who are at
high risk for food poisoning: pregnant women, infants, older adults and people
with weakened immune systems. Symptoms can be similar to flu and include
swollen lymph glands or muscle aches and pains that last for months. Other
symptoms affect the eyes, causing vision to be reduced or blurred or cause
pain, redness or tearing.

SOURCES: Sources include eating undercooked, contaminated meat or

using utensils or cutting boards that have had contact with raw meat; coming
into contact with feces from an infected cat when cleaning the litter box; or
drinking contaminated water. Toxoplasma also can be spread to infants if a
mother has become infected before or while pregnant.
 SYMPTOMS: Most healthy people who are infected with toxoplasmosis have
no signs or symptoms and aren't aware that they're infected. Some people,
however, develop signs and symptoms similar to those of the flu, including:
Body aches, Swollen lymph nodes, Headache, Fever, Fatigue

PREVENTION: Cook food to safe temperatures — a food thermometer

should be used to ensure food has reached a safe internal temperature. Also,
freeze meat properly; wash fruits and vegetables before peeling, cutting and
eating; avoid unpasteurized dairy products; maintain clean cutting boards; and
always wash your hands with soap and water. In addition, wear gloves when
cleaning a cat's litter box or touching soil in case it is contaminated with cat
feces, especially if pregnant or are at a higher risk of getting sick.

FOOD SOURCES: Accidentally ingesting undercooked, contaminated meat

or shellfish after handling it and not washing hands thoroughly
(Toxoplasma cannot be absorbed through intact skin); and

Eating food that was contaminated by knives, utensils, cutting boards or other
foods that had contact with raw, contaminated meat or shellfish.

REFERENCES: https://www.cdc.gov/parasites/toxoplasmosis/epi.html

9. NAME OF BACTERIA: Clostridium perfringens

TYPE OF BACTERIA: aerobic/anaerobic

DESCRIPTION: Clostridium perfringens, also known as C. perfringens, is

very common in our environment. It can multiply very quickly under ideal
conditions. Infants, young children and older adults are most at risk.

SOURCES:  Illness usually occurs by eating foods contaminated with large

numbers of this bacteria that produce enough toxin to cause sickness in the
form of abdominal cramping and diarrhea. C. perfringens is sometimes
referred to as the "buffet germ" because it grows fastest in large portions of
food, such as casseroles, stews and gravies that have been sitting at room
temperature in the danger zone. If food isn't originally cooked, reheated or
kept at the appropriate temperature, live bacteria may be consumed and
cause illness.
 SYMPTOMS: diarrhea and gas pains may appear 8 to 24 hours after eating;
usually last about 1 day, but less severe symptoms may persist for 1 to 2
weeks.

PREVENTION:  Cook food thoroughly and keep it out of the danger zone,
above a temperature of 140°F or below 40°F. Practice leftover safety by
dividing roasts and stews into smaller quantities for faster cooling and
refrigerate right away. Leftovers should be reheated to an internal
temperature of 165°F or higher before serving. However, any foods left out at
room temperature for more than two hours should be thrown out and after
only one hour if it’s 90 degrees or warmer.

FOOD SOURCES: called “the cafeteria germ” because many outbreaks result
from food left for long periods in steam tables or at room temperature.
Bacteria destroyed by cooking, but some toxin-producing spores may survive.

REFERENCES:https://www.infoplease.com/math-
science/health/diseases/which-bacteria-are-responsible-for-food-borne-illness

10. NAME OF BACTERIA: HEPATITIS A

TYPE OF BACTERIA: anaerobic

DESCRIPTION: is an infectious disease of the liver caused by the hepatitis A

virus (HAV). • It is usually spread by eating food or drinking water
contaminated with infected feces.

SOURCES: You eat or drink food or water that has been contaminated by

stools (feces) containing the hepatitis A virus. Unpeeled and uncooked fruits
and vegetables, shellfish, ice, and water are common sources of the disease.
You come in contact with the stool or blood of a person who currently has the
disease.

SYMPTOMS: Illness usually occurs within 15 to 50 days after eating or

drinking contaminated food or water. Symptoms of hepatitis A infection
include fatigue, nausea, vomiting, abdominal pain, jaundice, dark urine, and
pale stool. In some instances, particularly in children under the age of six,
hepatitis A infection may be asymptomatic.

People with hepatitis A infections usually completely recover within one to two
weeks; however, in rare cases hepatitis A may become chronic, causing
 relapsing infection. Chronic hepatitis A infection can lead to more severe
health problems, including liver failure, and death.

Due to the range in severity of illness, people should consult their health care
provider if they suspect that they have developed symptoms that resemble
a(n) hepatitis A infection.

PREVENTION: because hepatitis A virus infections can have serious health

consequences, the Centers for Disease Control and Prevention (CDC)
recommends providing post-exposure prophylaxis (PEP) for unvaccinated
people who have consumed any contaminated food or water within two weeks
of exposure.

PEP consists of:

Hepatitis A vaccine for people between the ages of 1 and 40 years

Hepatitis A virus-specific immunoglobulin (IG) for people outside of this age

range, but the hepatitis A vaccine can be substituted if IG is not available.

FOOD SOURCES: Raw or undercooked shellfish from contaminated waters,

raw produce, contaminated drinking water, uncooked foods and cooked foods
that are not reheated after contact with an infected food handler

REFERENCES:https://www.mayoclinic.org/diseases-conditions/hepatitis-
a/symptoms-causes/syc-20367007

Prepared by:
ARON PAUL PRADO-BSHM-12M1