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Burkholderia gladioli is a species of aerobic gram-negative rod-shaped bacteria [1] that causes disease in both humans and plants. It can also live in symbiosis with plants and fungi [2] and is found in soil, water, the rhizosphere, and in the microbiome of many animals. It was formerly known as Pseudomonas marginata.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Spoilage bacteria do not normally cause "food poisoning"; typically, the microorganisms that cause foodborne illnesses are odorless and flavourless, and otherwise undetectable outside the lab. [9] [10] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes.
Penicillium expansum can be identified by its morphological characteristics and secondary metabolites in fruit or in axenic culture. [8] The presence of the secondary metabolite patulin can suggest P. expansum infection, but this method is not species-specific as a number of different Penicillium species and their allies produce patulin.
This is a list of foodborne illness outbreaks by death toll, caused by infectious disease, heavy metals, chemical contamination, or from natural toxins, such as those found in poisonous mushrooms. Before modern microbiology, foodbourne illness was not understood, and, from the mid 1800s to early-mid 1900s, was perceived as ptomaine poisoning ...
Many virulence factors are proteins made by bacteria that poison host cells and cause tissue damage. For example, there are many food poisoning toxins produced by bacteria that can contaminate human foods. Some of these can remain in "spoiled" food even after cooking and cause illness when the contaminated food is consumed.
Clostridium perfringens is a common cause of food poisoning in the United States. C. perfringens produces spores, and when these spores are consumed, they produce a toxin that causes diarrhea. Foods cooked in large batches and held at unsafe temperatures (between 40°F and 140°F) are the source of C. perfringens food poisoning