Bacteria are a type of biological cell. They constitute a large domain of prokaryotic microorganisms.

Typically, a few micro meters in length, bacteria have a number of shapes, ranging from spheres to rods
and spirals. Bacteria were among the first life forms to appear on Earth, and are present in most of its
habitats. A bacteriophage is a type of virus that infects bacteria. In fact, the word "bacteriophage" literally
means "bacteria eater," because bacteriophages destroy their host cells. All bacteriophages are composed
of a nucleic acid molecule that is surrounded by a protein structure. A bacteriophage attaches itself to a
susceptible bacterium and infects the host cell. Following infection, the bacteriophage hijacks the
bacterium's cellular machinery to prevent it from producing bacterial components and instead forces the cell
to produce viral components.

Eventually, new bacteriophages assemble and burst out of the bacterium in a process called lysis.
Bacteriophages occasionally remove a portion of their host cells' bacterial DNA during the infection process
and then transfer this DNA into the genome of new host cells. This process is known as transduction.

Types of Bacteria
Bacteria Description Symptoms Commonly Prevention
Implicated
BACILLUS CEREUS • Foodborne Diarrhea type • Meats • Prevented by
pathogen observed after 8- • Milk properly
commonly 16 hours after • Vegetables cooking
found in soil ingestion. • Starchy foods • Rapid cooling
and food. Minimum hour • Fast storage
• It thrives with or Vomiting type with
without oxygen an earlier onset
• Anthrax toxin as soon as 30
• Antibodies minutes after.
 antigens of
Bacillus
anthracis
protective

CAMPYLOBACTER • Occurs in the • Fever, • Raw milk,

JEJUNI gastro intestinal Diarrhea, • Unchlorinated
tract of poultry, Abdominal water (no
dogs & flies. cramps chlorine)
• Killed at
temperature
higher than 180
◦F.
• The most
common cause
of food
poisoning.
CLOSTRIDIUM • “anaerobic Drooping eyelids • Canned goods • Avoid home-
BOTULINUM condition”- Double vision that are under canned foods
Infection Slurred speech processes • Buy canned
• Other term • Food of low goods that are
used acidity from reliable
“BOTULISM” packers who
• Affects the use proper
nerves of the anaerobic
ayes, cooking and
swallowing and packing
breathing. process.
• Boil for at least • One way
20 minutes. parents can
• majority of help prevent
botulism cases botulism in a
found in adult baby is to:
• The bacteria Have the child
that causes vaccinated
botulism are Not give honey to a
usually found in child under a year
the soil old
• At least several Stay away from
months to take swimming pools
remove from
foodborne
botulism
• To prevent
foodborne
botulism, you
 should closely
follow-canning
guidelines
• The botulism
toxin does have
a “good” side. It
is used as a
treatment for
which medical
condition like
facial wrinkles

CLOSTRIDIUM • “food service Severe abdominal • Cook foods at

PERFRINGENS germs” pain 145 F above
• Occurs in the Diarrhea • Rapidly cool at
intestines of below 70 F
man and other within 2 hours
animals then refrigerate
• It is not life or freeze if not
threatening immediately
because consumed.
through
cooking
destroys its
spores.
• Occurs
between 8-21
hours
(symptoms)
• Meats and
gravies/sauces

ESCHERICHIA COLI • Group of Bloody diarrhea • Contaminated • General

bacteria that Nausea (feeling of and sanitary food
normally live in sickness) undercooked practices
the intestines Vomiting hamburgers • Personal
of children and Severe abdominal • Raw hygiene by
adults pain unpasteurized food handler
• First observe milk • Thorough
in undercook • Apple juice cooking of beef
hamburgers contaminated and other meat
and it called with waste that • Cooking fish
“HAMBURGE carried the properly
R INFECTION” bacteria • Using
• Symptoms • Food handlers pasteurized
occur within who may carry milk and juices
 12-72 hours. the bacteria and
• It can be do not wash
transmitted by their hands
eating raw or properly after
undercooked using the toilet.
ground beef. • Cross-
• E. coli and contamination
other species from soiled
of bacteria utensils,
found in your equipment and
intestines help using
your body to contaminated
make vitamin water in
K and B- washing
complex vegetables
vitamins eaten raw
• Symbiotic -E. transmit this
coli and other illness.
intestinal
bacteria have
what kind of
relationship
with you
• E. coli is a
helpful
bacterium,
• The bacterium
enters the
bloodstream
by accident
and You pick
up a different
strain of E. coli
happens to
make you sick
• E. coli found
everywhere
• It harms the
intestines and
in some cases
the kidneys
• Most
vulnerable to
E. coli
infections are
Young children
 and Elderly
adults

LISTERIA • Found in soil • Raw milk • Cooking foods

MONOCYTOGENES and water • Unpasteurized properly
• Live in dairy products • Storing quickly
intestinal tract • Avoid cross
of most animals contamination
• The illness • General
called sanitary food
“LISTERIOSIS” practices by
• The bacteria food handlers
continue to
grow rapidly
even under
refrigeration.

SALMONELLA • This is a whole • Raw meats, • Observing

family of germs eggs, milk and general food
• Disease called dairy products. sanitation
“SALMONELL • Fish, chocolate practices
OSIS” and cream filled • Proper hand
• Symptoms desserts washing by
occurs 6-48 food handlers
hours (2 days) • Cooking foods
thoroughly
• Avoiding cross-
contamination

SHIGELLA • This bacteria • Water • Contaminated • General food

can thrive with diarrhea drinking water sanitary
or without • Abdominal • Raw and ready practices
oxygen cramps to eat meats • Hand washing
• This foodborne • Fever and • Mixed salad by food
infection is chills • Milk and dairy handlers
called • Bloody products • Using potable
“SHIGELLOSIS diarrhea • Fresh water supply
’ • dehydration vegetables • Avoiding cross-
• Also known as serve raw contamination
“BACILLARY in food
DYSENTERY” Transmission of preparation and
infection occurs storage
via: • Proper cooking
• Food handlers
who are carriers
of the bacteria
 and did not
wash their
hands properly
• From
contaminated
water that was
used in washing
food and
utensils.

STAPHYLOCOCCUS • Can grow even • Severe Transmitters: • Personal

AUREUS in salty food or headache • Ham and other hygiene and
on food with • Intense salty meals general
high sugar nausea and • Eggs and sanitary
content. vomiting poultry practice in food
• Ordinarily • Abnormal • Milk and dairy handling
cause skin cramps and products
infection such diarrhea • Mixed potato
as pimples or • and vegetable
boils. salad and
• It is transmitted custards
to cooked foods
that have been
re-
contaminated
by careless
food handlers
who carry the
pathogen in
their skin,
fingers, hair,
throat, lips and
nose.
• Therefore,
anyone who is
sick, have cuts,
infected burns
or wounds,
infected
pimples or acne
and boils
should not
handle food.
VIBRIO • Also known as • Gastroenteriti • Raw or • Personal
“VIBRIO s improperly hygiene and
CHOLERA” • Vomiting cooked fish and proper hand
 • Symptoms • Diarrhea seafood and washing by
appear 2-48 • Fever and shellfish food handlers.
hours after chills
ingesting the
contaminated
food.

Types of Virus

HEPATITIS A (HAV)
• Is excreted from the feces (stool) and in transmitted via the feces oral route.
• It can be cancer of the liver (liver disease)
• Sudden development of severe liver damage, leading to liver failure and death.
Symptoms:
• Loss of appetite
• General weakness
• Abdominal cramps
• Digestive disturbances
• Muscle pains
• Liver inflammation
Foods commonly implicated:
• Ready to eat foods
• Mixed salad
• Sandwiches
• Uncooked food

2. HEPATITIS E (HEV)
• Usually transmitted from contaminated drinking water.
• Water borne disease
• Symptoms and food commonly implicated is same as HAV
Prevention:
• Proper hand washing
• Use of potable water for food preparation and cooking.

MOLDS
• Mushroom Toxins - “AMAG”
• “GENUS AMARITE” wild mushrooms
• Mushroom with toxins
PARASITIC WORMS
• An organism that needs a living host to survive and multiply.

TRICHINELLA SPIRALLIS
• Also known as “TRICHINOSIS”
 • Symptoms appear after 2 days and late as 4 weeks.
Symptoms:
• Sweating
• Nausea
• Vomiting
• Diarrhea
• Intense muscle pain
Food implicated:
• Undercook Meats
Preventive measures:
• Thorough cooking

2. ENTAMOEBA HISTOLYTICA
• Known as “AMEBIASIS”
• People can get this parasite by eating or drinking something that’s contaminated.
Symptoms:
• bloody diarrhea
• Intestinal blockage
• Liver, lung and brain damage
Preventive measure:
• Practice personal hygiene

Observe sanitary
measures in handling
food