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Author: WEESE
PubID: HE-0654 		Title: THE FOOD SPOILERS: BACTERIA AND VIRUSES Pages: 4     Balance: 1224
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HE-0654 The Food Spoilers: Bacteria and Viruses

The Food Spoilers: Bacteria and Viruses

oodborne illness (food poisoning) is costly, both in dollars and in lives. The economic cost in the United States alone has topped $8 billion a year. Of course, the cost in lives is far greater. Although most people who get food poisoning do not die, some do—over 9,000 annually in the United States. And foodborne illnesses are even more commonplace in underdeveloped countries.

A foodborne illness may be caused by a variety of things associated with foods. Bacteria, viruses, parasites, natural plant toxins, and commercial chemicals can all cause foodborne illnesses. This publication deals with foodborne illnesses caused by the microorganisms we think of as germs—bacteria and viruses.

If you contract a foodborne illness you may think you have the flu or a virus that is going around. This is natural because the symptoms of food poisoning are similar to those of other illnesses. These symptoms often include diarrhea, vomiting, abdominal cramps, fever, chills, and headache.

In contagious diseases, you contract the disease from another human. With foodborne illnesses, the germs are on food or in water. Humans or animals may transfer the germs to the food or water, but you actually contract the illness from what you eat or drink.

Bacteria and viruses are located almost everywhere—in the soil, water, and air. Therefore, it is very difficult to rid a food product of all germs. The necessary conditions for germs to grow include:

  • Nourishment—foods are an excellent source.
  • Correct temperature—between 40 and 140 degrees Fahrenheit. When foods are not in the refrigerator or being cooked, they will usually be in this range.
  • Time to grow.

As the following table shows, very little time is needed for germs to grow. It takes only about 20 minutes for them to double their number if the conditions are right. A single bacterium can reproduce to over 60 in 2 hours, to over 500 in 3 hours, to over 2 million in 7 hours. When you consider that many bacteria may be present in the beginning, you can see how important it is to take precautions, including good personal hygiene and proper food handling.

This publication can help you avoid foodborne illnesses by providing you with:

  • Descriptions of the major microorganisms as they relate to foodborne illnesses.
  • Habitat—where the germs are found.
  • Foods involved—water and foods that are a good place for the germs to live.

 
Bacterial Growth Rate
 
  Time   Bacteria  
  8:00   1  
  8:20   2  
  8:40   4  
  9:00   8  
  9:20   16  
  9:40   32  
  10:00   64  
  10:20   128  
  10:40   256  
  11:00   512  
  11:20   1,024  
  11:40   2,048  
  12:00   4,096  
  12:20   8,192  
  12:40   16,384  
  1:00   32,768  
  1:20   65,536  
  1:40   131,072  
  2:00   262,144  
  2:20   524,288  
  2:40   1,048,576  
  3:00   2,097,152  
 

  • Method of transmission&3151;how you can get the illness.
  • Symptoms—:signs of sickness.
  • Onset—how long it takes for you to get sick.
  • Duration—how long the illness may last.
  • Prevention—what you can do to keep from getting sick.

The number of germs required to cause illness varies between types of germs and between individuals. Those people most vulnerable to foodborne illnesses include the elderly, infants, and people who are already sick. The people in these groups have one thing in common: their immune systems are not as capable of fighting off germs.

For more detailed information about a certain foodborne illness, contact your county Extension agent or local health department.

Bacteria In Foods

BACTERIA Bacillus cereus Campylobacter jejuni Clostridium botulinum
DESCRIPTION Grows well in a normal atmosphere and survives normal cooking Widespread in nature; cause of meningitis and urinary infections Causes botulism; produces a deadly toxin under a vacuum; very rare
HABITAT Soil, dust, and spices Intestinal tracts of human and animals Soil, plants, fish
FOODS INVOLVED Grain products, rice, starchy foods, puddings Unpasteurized milk, undercooked poultry, raw meat, untreated water Home-canned foods
METHOD OF TRANSMISSION Eating contaminated foods not properly cooked Drinking contaminated water, eating contaminated food, infected handlers, rodents, insects Improper methods of home canning
SYMPTOMS Nausea, abdominal cramps, diarrhea, vomiting Nausea, cramps, headache, fever, diarrhea Blurred vision, respiratory distress, and possible death
ONSET 2-16 hours 12-36 hours 12-48 hours
DURATION 1 day 2-7 days Varies widely
PREVENTION Keep cooked food hot (above 140°F) or consume quickly. Cook properly and reheat to 165°F. Toxin is destroyed by boiling for 10 minutes.
 
BACTERIA Clostridium perfringens Escherichia coli Escherichia coli 0157:H7
DESCRIPTION Very common; called the “buffet germ;” grows rapidly in large portions of food, such as beef roast Occurs worldwide; known as “tourist diarrhea” or “traveler’s dysentery”  
HABITAT Dust, soil, intestinal tracts of humans and animals. Intestinal tracts of humans and animals Intestinal tracts of humans and some mammals
FOODS INVOLVED Meat and poultry dishes, sauces and gravies Primarily animal products and water Water, raw milk, raw or rare ground beef, unpasteurized fruit juices, unwashed fruits and vegetables
METHOD OF TRANSMISSION Improper temperature control, handler contamination Foods and water contaminated by handlers and flies Foods contaminated by animal feces
SYMPTOMS Diarrhea, cramps, nausea (no vomiting) Diarrhea, chills, headache,cramps, fever Diarrhea or bloody diarrhea, abdominal cramps, nausea, malaise
ONSET 8-15 hours 1-3 days 2 days - 2 weeks
DURATION 12-24 hours 2-9 days Usually 8 days but can last months
PREVENTION Heat foods quickly, then cool rapidly. Avoid contaminated foods. Cook foods thoroughly. Use proper personal hygiene. Cook meat to proper internal temperature. Wash and peel fresh fruits and vegetables. Purchase pasteurized fruit and vegetable juices.
 
BACTERIA Listeria monocytogenes Salmonella (species) Yersinia enterocoliticus
DESCRIPTION Cause of Listeriosis; widespread in air, soil, water; attacks those with weak immune systems. Cause of salmonellosis; over 2,000 species; very common Also known as Pasteurella or Yersiniosis
HABITAT Intestinal tracts of humans and animals Intestinal tracts of humans and animals Untreated water: streams, ponds
FOODS INVOLVED Soft cheeses, contaminated milk, raw milk, undercooked meats, vegetables Poultry, eggs, red meats, dairy products Pork, meats, raw milk, leftovers
METHOD OF TRANSMISSION Contaminated foods Contaminated foods, contact with infected person or rodent Contaminated water or foods
SYMPTOMS Headache, nausea, fever, vomiting Headache, vomiting, diarrhea, cramps, and fever Cramps, fever, headache, diarrhea, vomiting
ONSET 1-12 days 12-36 hours 24-36 hours
DURATION 2-7 days 2-7 days 3 days
PREVENTION Cook foods thoroughly. Use pasteurized milk. Chill foods rapidly. Cook foods thoroughly and reheat to at least 165°F. Properly cook and handle foods
 
BACTERIA Shigella dysenteriae Staphylococcus aureus Streptococcus pyrogenes
DESCRIPTION Cause of shigellosis or bacillary dysentery; occurs mainly in fall and winter Cause of “staph;” increased occurrence during the summer Cause of streptococcal infections (scarlet fever and “strep throat”)
HABITAT Intestinal tracts of humans Nose, throat, and open wounds Respiratory tract and nasal passageway
FOODS INVOLVED Most foods and water Meat and seafood salads, sandwich spreads Milk, ice cream, eggs, potato salad, puddings
METHOD OF TRANSMISSION Spread of fecal contamination to food handlers and foods Spread by infected food handlers Spread to food by coughing or sneezing
SYMPTOMS Fever, loss of appetite, vomiting, cramps, massive diarrhea Nausea, vomiting, diarrhea Sore throat, tonsillitis, fever, headache, nausea, vomiting, occasional rash
ONSET 1-7 days 30 minutes to 8 hours 1-3 days
DURATION About one week 1-2 days Several weeks
PREVENTION Good personal hygiene. Cook foods thoroughly. Chill rapidly. Chill foods rapidly. Avoid holding foods between 40° and 140°F. Good personal hygiene. Cook foods rapidly. Chill rapidly.
 
BACTERIA Vibrio parahemolyticus Vibrio cholera Vibrio vulnificus
DESCRIPTION Needs salt to grow. Found in seawater. Found in seawater. Occurs naturally rather than as a result of pollution.
HABITAT Aquatic waters and shellfish Fish and shellfish, crustaceans Warm coastal waters
FOODS INVOLVED Raw fish and shellfish Raw seafood: oysters, shrimp, crabs, and clams Raw shellfish
METHOD OF TRANSMISSION Improperly cooked and recontaminated foods Improper cooking Improper cooking, eating raw seafood
SYMPTOMS Diarrhea, cramps, vomiting, headache, fever Diarrhea, weakness, chills, nausea Headache, cramps, diarrhea
ONSET 12-48 hours 3-76 hours 12-24 hours
DURATION 2-5 days 1-8 days 3-6 days
PREVENTION Properly cook and handle seafood. Properly cook and handle seafood. Properly cook and handle shellfish.
 
VIRUSES Hepatitis A Norwalk Poliomyelitis
DESCRIPTION Causes about 500,000 illnesses a year; seasonal Difficult to avoid in undercooked foods and contaminated water Very rare; cause of foodborne polio
HABITAT Only in humans Contaminated water, sewage Contaminated water
FOODS INVOLVED Milk, raw shellfish, potato salad Seafood, ice, water Milk and other beverages
METHOD OF TRANSMISSION Foods contaminated by infected workers, contaminated water Contaminated water Contaminated water
SYMPTOMS Fever, nausea, abdominal cramps Diarrhea, nausea, vomiting, cramps Fever, vomiting, headache, paralysis
ONSET 10-50 days 1-2 days 5-35 days
DURATION Several months 2-3 days Weeks to months
PREVENTION Properly cook foods. Use good personal hygiene. Properly cook foods, boil water. Use good personal hygiene. Properly cook foods. Use good personal hygiene.

How to Fight the Food Spoilers

  • When shopping for food, pick up perishable foods, meat, poultry, and dairy items last; get them home and into the refrigerator or freezer quickly.

  • Never buy food in damaged containers such as leaking, bulging, or severely dented cans, cracked jars, or jars with loose or bulging lids.

  • Maintain a refrigerator temperature of 40 degrees F (2 to 4 degrees C) or below, and a freezer temperature of 32 degrees F (0 degrees C) or lower. Check each frequently.

  • Thaw meat and poultry in the refrigerator or, for faster results, in a watertight package under cold running water.

  • Wash hands thoroughly with soap and warm water before handling foods.

  • After handling raw foods such as meat, poultry, vegetables, or fruits, wash your hands before touching other foods or food surfaces.

  • Wash utensils, containers, and work surfaces before and after they come into contact with raw foods, especially meat or poultry.

  • Always keep hot foods hot (above 140 degrees F) and cold foods cold (below 40 degrees F).

  • Refrigerate leftovers promptly in properly covered containers.
If You Think Someone Has a Foodborne Illness:

  1. Preserve the evidence. Wrap remaining food securely, mark “DANGER,” and freeze it. Save all the packaging material. Write down all available information about the food and symptoms. Save any identical unopened products.

  2. Seek treatment as necessary. If the victim is in an at-risk group or if symptoms persist or are severe (bloody diarrhea, excessive nausea and vomiting, high temperature), call your doctor.

  3. Call the local health department if the suspect food was served at a large gathering, from a restaurant, or if it is a commercial product.

  4. Call the USDA Meat and Poultry Hotline (1-800-535-4555) if the suspect food is a USDA-inspected product and you have all the packaging.

HE-0654 Revised March 2004. Jean Weese, Extension Food Scientist, Associate Professor, Nutrition and Food Science; William R. Jones, former Extension Animal Scientist, Professor, Animal Sciences, Auburn University. Originally prepared by Benjy Mikel, former Extension Food Scientist.

For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information.

Published by the Alabama Cooperative Extension System (Alabama A&M University and Auburn University), an equal opportunity educator and employer.

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