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HFA 4M0 - Bacteria Presentation

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Chris Todd

on 19 February 2013

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Transcript of HFA 4M0 - Bacteria Presentation

Clostridium Botulinum
and
Clostridium Perfringens By: Chris, Melissa, and Liam What Does The Bacteria Need
To Survive and Thrive? Botulinum
Low oxygen conditions (anaerobic)
A pH higher than 4.6 (moderate acidity)
Perfringens
Low oxygen conditions (anaerobic)
Cold-tolerant, heat-resistant (grows best in warm temperatures) What are the food/sources associated
with it and possible contaminants? Botulinum
Soil and marine sediments
Found as spores
Home-canned foods
Unrefrigerated homemade foods (salsa, fish, etc.)
Baked potatoes wrapped in aluminum foil
Honey
Garlic in oil
Perfringens
Meats
Meat by-products (stews and gravies)
Mexican food
Some veggies and raw foods
Soil
Dust
Sewage
Water
Air
Human and animal intestines What is the implicated illness? Botulinum:
Botulism
Perfringens:
Perfringens What is the incubation period for the illness? Botulism:
12-36 hours
The earlier the symptoms appear the more serious the case of the disease
Perfringens:
Within 6-24 hours of eating the contaminated food(s)
Usually within 10-12 hours What are the symptoms associated with the illness? Botulinum:
Primary Symptoms
Nausea
Vomiting
Weakness
Vertigo
Diarrhea
Secondary Symptoms
Visual Impairment (blurred/double vision)
Loss of normal throat and mouth functions
General fatigue
Lack of muscle coordination
Difficulty breathing
Tertiary Symptoms
Abdominal pain
Constipation
Nervous System
Destroys/paralyzes nerves and nerve tissues
Paralysis of arms, legs, chest, and breathing muscles (diaphragm)
Death Caused By
Respiratory failure
Airway blockage Perfringens:
Abdominal bloating
Increased gas
Fatigue
Loss of appetite
Weight loss
Muscle ache
Nausea
Diarrhea
Severe abdominal pain/cramps What is the duration of the symptoms? Botulinum:
Recovery can take anywhere from a few weeks to years
Person may not ever fully recover
If not treated, can lead to death within 3-10 days (respiratory failure)
Perfringens:
Usually 24 hours
Can last up to two weeks What are the steps for prevention? Botulinum:
When canning foods with a higher pH (vegetables and meats) a pressure cooker must be used
Boil canned foods for 10 minutes before eating
Discard all swollen, gassy, or spoiled canned foods
Do not taste/eat foods from containers that are leaking, have bulges, are swollen, look damaged, cracked, or seem abnormal in appearance
Do not use products that spurt liquid or foam when the container is opened
Refrigerate all leftovers and cooked foods within 2 hours after cooking
Perfringens:
Refrigerate all leftovers and cooked foods within 2 hours after cooking
Store food in shallow containers as opposed to large/deep containers What is your bacterium’s implication
in the Farm-to-Table Continuum? Botulinum:
Retail -
(Dropped cans) Don't buy damaged, mishapen, or bulging canned foods
Home -
(Improper canning of food) Boil canned foods for 10 minutes before eating
Perfringens:
Farm –
(Soil, ground, waste, water, air) Cool food (ie. produce) quickly to prevent ripening and decay
Processing –
(Improper temperature in storage and transportation) Maintain proper storage/transportation temperatures (out of Danger Zone)
Retail –
(Poorly stored [improper temperature, not sealed, etc.]) Maintain proper storage temperatures (out of Danger Zone)
Home –
(Improperly cooked or cooled foods) Don’t let food sit and cook slowly, refrigerate all leftovers quickly, avoid overstocking fridge to allow air circulation Foodbourne illness outbreak with this bacteria
– provide details/news report. Botulinum: Perfringens:
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6132a1.htm
Breakout at psychiatric hospital
Louisiana, May 2010
54 affected (42 patients, 12 staff members)
Chicken (cause of illness) was cooked 24 hours prior to serving, not cooled properly
3 fatalities due to medications that had anti–intestinal motility side effects (laxative) Fin. References

Common menu bar links. (n.d.). Pathogen: Clostridium Perfringens. Retrieved February 7, 2013, from http://www.inspection.gc.ca/food/consumer-centre/food-safety-tips/food-poisoning/clostridium-perfringens/eng/1332280009004/1332280082990

Fact Sheet on Clostridium botulinum | USDA Food Safety and Inspection Service. (n.d.).

Fact Sheet on Clostridium Botulinum | USDA Food Safety and Inspection

Service. Retrieved February 7, 2013, from http://www.fsis.usda.gov/FACTSheets/Clostridium_botulinum/index.asp

Fatal Foodborne Clostridium perfringens Illness at a State Psychiatric Hospital — Louisiana, 2010. (2012, August 17). Centers for Disease Control and Prevention. Retrieved February 7, 2013, from http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6132a1.htm?s_cid=mm6132a1_w

FDA. (n.d.). Bad bug book - handbook of foodborne pathogenic microorganisms and natural toxins [PDF].

Food. (n.d.). BBB. Retrieved February 7, 2013, from http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm070483.htm

Food. (n.d.). List of Terms: C. Retrieved February 7, 2013, from http://www.fda.gov/Food/ResourcesForYou/StudentsTeachers/ScienceandTheFoodSupply/ucm215832.htm

Institutional links. (n.d.). Clostridium Perfringens. Retrieved February 7, 2013, from http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/clostridium-perfringens-eng.php

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