shearing my project with you ghyz (hope you it will be helpful for u)

1. PROJECT REPORT
On
Enumeration of bacteria from food borne vegetables: Overview
Submitted by
Urbas Ashiq
(17040509011)
Submitted to
Mr. Swearnjeet
Department of biological and paramedical sciences,
Collage of Basic & Applied sciences,
RIMT University-147301

2. Abstract
Bacteria are the small microscopic microorganisms which causes most food borne poisoning,
due to the improper food handling. Food borne diseases are classified into two broad groups of
intoxication and infection. Ingestion of toxin produced by pathogens causes intoxication while infection
is caused by ingestion of food containing viable pathogens. Most commonly disease caused bacteria are
campylobacter, salmonella and E.coli including a group of viruses called Calicivirus. Food borne
diseases are a problem which causes by the consumption of contaminated food and drink. One of the
food borne diseases which is widely spread in the intestines of birds, reptiles and mammals is caused by
Salmonella. The most common bacterial cause of diarrheal illness in the world is Campylobacter.
Extremely Common cause of food borne illness is Calicivirus (Norwalk-like virus) causes an acute
gastrointestinal illness. To control food borne diseases preventions can be taken which include keeping
food clean, separation of raw and cooked food, keeping food at safe temperature and using safe
water. For the most of the food borne diseases the only treatment is replacing lost fluids and electrolytes
to prevent dehydration. For the life threatening complications such as paralysis hospitalization may be
required.
Keywords: - Bacteria; Diarrhea; Food borne diseases; Infection; Fluids and electrolytes.
Introduction
Microbiology is one of the wide fields of biological sciences which deals with the study of
microorganisms, those being unicellular (single cell), multicellular (cell colony), or a cellular (lacking
cells). In which, bacteria constitutes a large domain of prokaryotic microorganisms. Varying few
micrometers in length, bacteria possess different shapes ranging from spheres to rods and spirals. It is
present in most of the habitats such as soil, water, acidic hot springs, radioactive waste and the deep
portions of earth crust, make a symbiotic and parasitic relationship with plants and animals. The first
group under which the microorganisms/bacteria are classified is called a Domain which is based on the
identification of the similarities in ribosomal RNA of microorganisms (Carl woese, 1978). Second group
under which microorganism are classified is called a kingdom. Five major prokaryota, protoctista, fungi,

3. planate, and animalia, are the five major kingdoms (R.H whittakar 1969) It is further splited into phylum
or division, class, order, family, genus. Some bacteria are very dangerous for humans, respiratory
infections with tuberculosis is the most common fatal bacterial disease which kills about 2 million
people per year. It has been estimated that there are approximately 5×1030 bacteria on Earth (Whitman
WB et al.,., 1998).
Respiratory infections with tuberculosis are the most common bacterial disease which kills about 2
million people per year (WHO mortality data “Retrieved 20 January 2007”). Food can be prevented
from the infection of pathogens by storing at the lower temperatures such as refrigerators. By World
War II, home refrigerators and freezers were widely available (Gerald T. Keusch). In 1882, (“William
Soltau Davidson”) innovated a method to refrigerate an entire ship, allowing food to travel long
distances without spoilage (Ibid).
Food borne diseases are caused in numerous ways such as, purchased food item may contains lots of
bacteria which are sufficient to cause food borne diseases, improper handling of vegetables, unsterile
raw food, contaminated raw meat and poultries. One in 20,000 eggs risk contamination
with Salmonella inside the eggshell can occur during growing, harvesting, processing, storing, shipping,
or final preparation (Hauschild & Gauvreau, 1985).
Although most food borne infections are undiagnosed and unreported, the Centers for Disease Control
and Prevention estimates that every year about 76 million people in the United States become ill from
pathogens in food. Of these, about 5,000 die.
The causes of food borne illness falls in three categories:
Biological hazards comprises of bacteria, viruses, and parasites. Most food borne illness is caused by
Bacteria and viruses. Biggest threats to the food safety are biological hazards. May be due to miss
handling (temp. /time) or they be inherent in the product.
Chemical hazards natural toxins and chemical contaminants. Some natural toxins may associated with
the food itself, and some be made by pathogens.
Physical hazards can include metal shavings from cans and plastic pieces or broken glass.

4. 1.1 Symptoms
Symptoms can vary depending on the source of the infection. The length of time it takes for
symptoms to appear also depends on the source of the infection, also depends on the type of bacteria
causing a particular disease. Usually the disease may become lifethreatning if left untreated; symptoms
can be used by the Doctor for the diagnosis of the disease.
Most common symptoms of food borne disease include:
1.1.1 Abdominal cramps
1.1.2 Nausea
1.1.3 Vomiting
1.1.4 Diarrhea
1.1.5 Fever
1.1.6 Dehydration
Contaminated water caused the transmission of cholera was discovered by Dr.john snow in 1848 (Ibid.)
1.2 Diagnosis
Doctors can detect the food borne illness by examining what one has eaten recently and lastly by the
final results of laboratory tests. Diagnostic of food borne diseases may include examination of the feces.
If possible, have a sample of the suspected food tested for bacteria and their toxins as well as for viruses
and parasites.

5. Acute abdominal
pain, fever and
vomiting
Together, these symptoms raise
suspicion for infectious diarrhea.
Dietary factors Recent changes in diet and
ingestion of foods included in
recent recalls or undercooked foods
should raise suspicion for food
borne illness.
Duration of
symptoms
Longer duration raises concern for
dehydration.
Employment
history
Persons who work at child care
centers or in close contact with
others are at risk of viral diarrhea.
Exposure to other
persons with
diarrhea
Cross-contamination and
transmission of pathogens are
possible; may help narrow
differential if cause is known in the
other person.
Hospitalization or
nursing home
Raises suspicion for Clostridium
difficult infection.
Immunocompromise Raises suspicion for atypical causes
of diarrhea.
(Guerrant
RL et al.,,
2001).

6. 1.3 Treatment
Most cases of food borne diseases are mild; one can treat them by increasing fluid intake, either
orally or intravenously, to replace lost fluids and electrolytes. In cases with gastrointestinal or
neurological symptoms, one have to consult the doctor in critical situations such as HUS, The patient
suffering with food borne diseases may be admitided in the hospital because to receive the medical care
appropatly on time to time, such as Maintaining body fluids, electrolyte balance and controlling blood
pressure are important.
Medical history Can help determine possible co
morbidities that suggest a cause.
Recent antibiotic
use
Raises suspicion
for difficult infection.
Etiology Incubation period Duration of illness Treatment
Bacillus
anthracis
2 days to weeks weeks Penicillin is first choice
for naturally acquired
gastrointestinal
anthrax.cliprofloxacin is

7. (US Centers for Disease, Control and Prevention).
second option
Bacillus
Cereus
{diarrheal toxin}
10-16 hrs 24-48 hrs Supportive care, self-
limiting
Bacillus
Cereus
(preformed enterotoxin)
1-6 hrs 24 hrs Supportive care
Brucella
Abortus,B.melitensis,and
B,suis
7-21 days weeks Acute: Rifampin and
doxycycline daily for
≥6nweeks.
Campylobacter
jejuni
2-5 days 2-10 days Supportive care. For
severe cases, antibiotics
such as erythromycin
and quinolones may be
indicatedbearly in the
diarrheal disease. guilla
in- Barre syndrome can
be a- sequala.

8. These diseases may also attack the functioning of kidney so patient needs to consult the doctor; Doctors
will try to minimize the impact of reduced kidney function. Early dialysis is crucial until the kidneys can
function normally again, and blood transfusions may be needed.
In severe cases Patient also needs to consult the doctor because doctor may prescribe antibiotics if one
has certain kinds of bacterial foodborne illness and their symptoms are severe. Foodborne illness caused
by listeria needs to be treated with intravenous antibiotics during hospitalization. The sooner treatment
begins the better. During pregnancy, prompt antibiotic treatment may help keep the infection from
affecting the baby. Antibiotics will not help food poisoning caused by viruses. Antibiotics may actually
worsen symptoms in certain kinds of viral or bacterial food poisoning. Adults with diarrhea that isn't
bloody and who have no fever may get relief from taking the medication loperamide (Imodium A-D) or
bismuth subsalicylate (Pepto-Bismol) ( Hardy, Anne (13 January 2016).
1.4 Prevention
Always wash food thoroughly before eating or cooking the food, proper handling of vegetables,
proper cooking of food which kills the bacteria present in the food.
The way food materials are produced and prepared sometimes becomes a cause of food borne illness,
some foods may harbor infectious agents that are killed during cooking so to prevent the foodborne
diseases it’s important to cook the food in a proper way, if such food are eaten in a in their raw form, not
cooked properly, and if hands are not washed before and after touching the food or after using the
bathroom food borne diseases can occur. There are number of aspects which cause food borne diseases
and need to be prevented some of them include:

9. Some food are served raw or undercooked (sushi and other fish products)
Rusha, Jason (2016).Hot dogs those are not heated or cooked.
Unpasteurized milk, cheese, and juice.
Raw, unwashed fruits and vegetables.
These are some of the reasons which need to be prevented. Thoroughly cook meat and eggs. Also make
sure to always wash fruits and vegetables before serving (WHO, 2010).
1.5 Food borne diseases
1.5.1 Salmonella
It causes the infection which is namely known as salmonellosis. This bacteria is the most common cause
of food borne: - diseases, and deaths and mostly commonly causes diarrhea It is most problematic in
pregnant women, older adults, younger children and those are more prone to these diseases which have
weak immune system. Salmonella bacteria can live in the intestinal tract of humans and other animals,
until one should not use proper hygiene and proper methods of cooking these bacteria can spread more
easily.
Prevention
Cook vegetables appropatly before eating them to recommended temperatures. Wash raw fruit and
vegetables before peeling, cutting or eating. Avoid unpasteurized dairy products and raw or uncooked
meats, poultry and seafood. Wash hands often, especially after handling raw meat or poultry. Clean
kitchen surfaces and avoid cross-contamination (M. Satin.)
Clostridium perfringens also known as C. perfringens very common in our environment. It multiplies
very quickly under ideal conditions. Infants, young children and older adults are most at risk.

10. Sources:
By eating more foods containing large number of bacteria, these bacteria produce toxins in the body
which causes illness and produce specific symptoms {in the form of abdominal cramping and diarrhea}
means the host body is infected with the disease. 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 the food is not cooked by the good methods, or
kept at room temperature after cooking then the bacteria may grow in such food which will be consumed
then and causes diseases.
Prevention:-
Cook food thoroughly; keep it out of danger zone above a temperature of 140°F or below 40°F.Cook the
food originally at the recommended temperatures and keep after cooking in refegrator or in freezer, so
that bacteria will not grow in such food as they grow at the room temperature.
1.5.2 Campylobacter:-
Diarrhea is the main cause of the campylobacter. Campylobacteriosis, mostly either this infection is
caused by the eating raw or undercooked poultry and meat or from cross-contamination of other foods
by these items.
Freezing reduces the number of Campylobacter bacteria on raw meat but will not kill them completely,
so proper heating of foods is important. Campylobacteriosis occurs more frequently in the summer and
is most common in infants and young children.
Preventions:-
Cook all foods thoroughly. Don’t drink unpasteurized milk or untreated water and wash hands
frequently. Wash raw fruits and vegetables before peeling, cutting and eating.

11. Review of literature
Bacteria are the common cause of the food borne illness bacteria involved in the food borne
illness include campylobacter jejuni 77.3%, salmonella 20.9%, E. coli 0157:H7:1.4%,all others less
than 0.56% (“Reducing the risk from E.coli 0157-controlling cross-contamination” .Food standards
Agency, united kingdom .February 2011). In some cases, such as Staphylococcal food poisoning, the
onset of illness can be as soon as 30 minutes after ingesting contaminated food. Most bacteria have not
been characterized, and only about half of the bacterial phyla have species that can be growth in the
laboratory (Rappe et al.,, 2003). Food borne illness also food borne disease referred to as food poisoning
(“food poisoning “at Dorland’s Medical Dictionary). Human waste disposal is more needed, to avoid
fecal pollution of the city’s main water sources (Gerald, 2010). It was found by Ignaz Semmelweiss that
mortality rates of women in childbirth were related to a lack of physician and hygiene in 1847 (Cynthia
A. Robers,1985).The connection between disease and microorganisms and spoilage was provided by
Louis Pasteur in 1870 (Ibid). Household cats and dogs may also serve as reservoirs for species of
campylobacter and, thus are potential sources of infection (Moreno et al.,, 1993). There will always be
new pathogens so there is need to develop methods in order to control the existing pathogens, and have
to remain alert for new ones (Bibek, 2005).
The food borne diseases are the most common public problems in the world, the review includes:-
2.1 Bacteria.
2.2 Classification of bacteria
2.3 How Bacterial attacks to foods
2.4 How food borne diseases attacks on man

12. 2.5 Enumeration of food borne bacteria
2.6 Most common symptoms
2.7 Preventions
2.8 Treatment
2.1 Bacteria
Are the microorganism constitutes a large domain of prokaryotic microorganisms. Varying few
micrometers in length, bacteria possess different shapes ranging from spheres to rods and spirals. These
are present in most of the habitats inhibit soil, water, acidic hot springs, radioactive waste and the deep
portions of earth crust. Bacteria also make a symbiotic and parasitic relationship with plants and
animals. The bacteria may be gram positive or gram negative depending on weather they shoe positive
or negative result to the gram staining test. Food borne disease can also be caused by a large variety of
toxins that affect the environment. In some cases food born disease can be caused after 30 mins.after
eating bacteria in case such as Staphylococcal (Staphylococcal Food poisoning”. U.S centers for Disease
control and preventions).
2.2 Classification
Most wide and first group the organisms are classified under is Domain (physicist Carl woes in
1978 with the advancement of technology the classification system of the Bacteria changes constantly.
The).which is based on identification of similarities in ribosomal RNA of microorganisms.
Kingdom is the second largest group five major kingdoms have been described which comprises of
protoctista, fungi, planate, and animalia. Which is further split into phylum or division, class, order,
family, Genus? Taxonomy is the Science of classifying organisms.
2.3 How Bacterial reaches to food:-
bacteria attacks the food items which are of our daily use it may happen by various ways and cause food
borne illness in humans, bacteria attacks the vegetables due the improper handling of food items,

13. bacteria also attacks the food by the cross contamination bacteria and other pathogens transmits from
one food item to the other when we cannot keep proper hygienic conditions in our kitchens, it also
happens by touching the food by without washing the hands and after using the bathroom , to feel safe
from food borne illness it is recommended to wash hands before and after touching the food, (CDC
“Centers for Disease Control and Prevention” (2009).when the food after cooking is placed at the room
temperature for two or more than two hours bacteria contaminates such food So it is important to keep
food the proper temperatures to keep it away from the bacteria and other pathogens.
When the bacteria attacks the food it produces the products in the food which are harmful for the human
health which causes intoxication in the man and causes the food borne illness, the natural immunity
mechanism of body fight the bacteria if bacteria are at the lower concentrations then the body may get
rid of the food borne wise illness otherwise body gets infected with food borne illness and start to
produce the symptoms, at the severe cases the patient needs to be hospitalized to take the proper medical
care these symptoms are also used to detect the infection.
Bacteria the main causitative agent.
Bacteria are the main cause of the food borne illness most common bacterial food borne pathogens are:-
Campylobacter jejuni which lead to secondary Guillain-Barre syndrome and periodontitis
Clostridium perfringens the “cafeteria germ”.
Salmonella spp its s.typhimurium infection is caused by consumption of eggs that are not adequately
cooked or by other interactive human-animal pathogens.
Escherichia coli 0157:h7 enterohemorrhagic (ehec) which can hemolytic-uremic
Other common bacterial food borne pathogens are:-
Bacillus cereus
Escherichia coli

14. Symptoms, preventions, treatment
When one gets infected with Food borne diseases they show number of different kinds of symptoms
which may resemble intestinal flu and may last a few hours or even several days. Symptoms can range
from mild to serious and include:
abdominal cramps
Nausea
Vomiting
Diarrhea
Fever
Dehydration
Always wash food thoroughly before eating or cooking the food, proper handling of vegetables, proper
cooking of food which kills the bacteria present in the food. If you left the food at room temperature for
more than 2 hours after cooking it leads to the growth of Bacteria in the food, which may not be safe to
eat such food, Refrigerate foods promptly (Clegg, S. & Gerlach, G. F. (1987). Enter bacterial fimbriae. J
Bacteriol 169, 934–938).
Cook food at the appropriate temperatures to ensure the killing of bacteria, Use a thermometer to be
sure! Food is properly cooked when heated for a long time…
Avoid cross contamination bacteria can spread from one food item to other and may become attached to
knives, cutting boards, and other things. Keep raw meat, poultry, seafood, and their juices away from
other foods that are ready to eat.
Handle food properly, wash hands before touching the food and after using the bathroom, keep the
kitchen clean and Clean surfaces well before preparing food on them. Keep cold food cold and hot food
hot. Maintain hot cooked food at 140°F or higher.

15. Chemicals which affect the environment can also be sometimes the causitative agents of food borne
diseases (food borne illness caused by chemicals, see food contaminants.)
Most cases of food borne diseases are mild; one can treat them by increasing fluid intake, either orally or
intravenously, to replace lost fluids and electrolytes. In cases with gastrointestinal or neurological
symptoms, one have to consult the doctor in critical situations such as HUS, The patient suffering with
food borne diseases may be admitided in the hospital because to receive the medical care appropatly on
time to time, such as Maintaining body fluids, electrolyte balance and controlling blood pressure are
important.
Doctors will try to minimize the impact of reduced kidney function. Early dialysis is crucial until the
kidneys can function normally again, and blood transfusions may be needed
Discussion
Million of cases of food borne diseases occur annually in the United States. Which are due to the
injection of bacteria present in food and access of toxics produced by such Bacteria.
Food borne diseases can range from mild aggravations to life-threatening situations. If food borne
diseases are not treated they may lead to fatal situations. Clinical microbiology laboratories play an
important part in the detection of these diseases by identifying and reporting the infections to public
health officials, who use the data to detect food-borne outbreaks. As per the Centers for Disease Control
and Prevention, approximately 48 million Americans get sick, 128,000 are hospitalized and 3,000 die
each year from food poisoning.
Food-borne/vegetables diseases (sometimes called food poisoning) are caused by consuming foods
contaminated with pathogens (disease-causing agents) such as viruses, parasites, bacteria, or fungi. Raw,
unwashed, or undercooked foods are at greatest risk of being contaminated (Al-Khaldi et al.,, 2004).
When Bacteria present in food reaches to our stomach the immune system of human tries to stop the
infection, causes acidity of stomach just to kill the injected bacteria, which may also lead to increase in
the body temperature because at the normal body temperature bacteria will survive, body temperature
increases to kill the pathogens present in our body(Bennett et al.,, 2005) he also advised to take

16. preventions from doctor and take available medical care, because if food borne disease are not cured at
the initial stage they ,may lead to extreme severity.
Biological science is very important to tackle such problems because it spreads information publically
about the preventions, cause, diagnosis, symptoms, treatment and medical information about such health
problems. More dangerous problem of some types of food-borne diseases is hemolytic uremic
syndrome, which is the combination of anemia (low red blood cell count), profuse bleeding, and kidney
failure.
To be safe from food borne diseases is important to take preventions which aims to keep disease causing
bacteria away from humans. Handle food safely, wash hands with soap before and after touching the
food
Keep kitchen neat and clean which avoids transmission of bacteria from one place to other in the
kitchen. Wash raw vegetables and fruits with running water before eating. Always clean surfaces like
cutting boards that touch raw foods between each use Cook meat, poultry, and eggs thoroughly to an
internal temperature of 160°F Refrigerate (40° F or below) or freeze (0° F or below) leftovers promptly
Neither eat undercooked foods (meat, poultry, fish, eggs, dairy foods) nor if they have been out of
refrigeration for more than 2 hours The human body infected with food borne bacteria show many
symptoms, which sometimes are used to detect the particular type of disease body shows these
symptoms because of the abnormal functioning of the body.
CONCLUSION
Food is essentials for the survival for all living things as it provides energy for the body, which
Carrie out the all the metabolic reactions/processes. The bacteria and other pathogens attack the food
which we used to eat, contaminate it with the toxins, which causes diseases when reach to the human
body. The immune system of the body fights the bacteria and kills them completely if they are I n lower
concentrations but if the toxins are in large quantity, and then it causes the diseases. Bacteria attacks the

17. food/vegetables by number of ways it may be due to the improper handling of food items, the vegetable
sellers are sit at the road side and at the contaminated areas where these items are more prone to the
bacterial and pathogenic attacks, in the kitchen sometimes cross contamination, where bacteria transfers
from one food item to other food items, these bacteria produce toxins in the vegetables which affects the
normal health, unclean kitchens contain also bacteria which attacks to the food. Most forborne diseases
and infections are caused by a variety of bacteria, viruses, and parasites. These diseases are poisonings
caused by harmful toxins or chemicals that have contaminated food. Food borne pathogens may also be
acquired through contaminated drinking water, from contact with animals or their environment, or
through person-to-person spread. These bacteria causes many diseases which if treated at the initial
stage is batter for the patient otherwise they may become fatal at the later stage. It is batter to prevent the
food items from these bacteria which may be done by:-
Washing the hands before and after touching the food.
Washing the food items properly before cooking.
Keeping the kitchen neat and clean.
Avoiding cross contaminations.
Avoid cross contamination bacteria can spread from one food item to other and may become attached to
knives, cutting boards, and other things. Keep raw meat, poultry, seafood, and their juices away from
other foods that are ready to eat. Handle food properly, wash hands before touching the food and after
using the bathroom, keep the kitchen clean and Clean surfaces well before preparing food on them. Keep
cold food cold and hot food hot. Maintain hot cooked food at 140°F or higher (Gerald T. Keusch)
Now if one gets infected with food borne diseases, it gets notified with the symptoms, The symptoms
produced depend on the type of microbe (“Food –Related Diseases”. Us centers for Disease control and
prevention). Forborne diseases are caused by consuming contaminated foods or beverages. Many
different disease-causing microbes or pathogens can contaminate foods, so there are many different
types of food borne diseases. When food is reheated, it must reach an internal temperature of 165 °F
(74 °C) or until hot or steaming to kill bacteria (How Temperatures Affect Food. U.D. Department of
Agriculture).

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