Bacterial Pathogens In Food

Food is essential for every human being needs for growth and maintain life. However, it can also
arise diseases caused by food.
Food poisoning or foodborne disease (foodborne illness), mainly caused by pathogenic bacteria
is still a serious problem in many countries including Indonesia.Seringkali reported the
occurrence of food poisoning from consuming feast, street food, food catering, food and even
fresh. There are several factors that commonly cause food poisoning caused by bacteria, namely:
Contamination
pathogenic bacteria found in food, in terms of growth of some pathogenic bacteria should have
the opportunity to multiply in food to produce toxins or infectious dose sufficient to cause
disease, in terms of survival (survival) if it is at a level that is harmful, pathogenic bacteria can
survive living in food during storage and processing.
The bacteria can cause food poisoning through two mechanisms, namely intoxication and
infection.
Intoxication
Food poisoning caused by toxic products of pathogenic bacteria (either the toxin or toxic
metabolites) called intoxication. Bacteria grow in food and produce toxins If food is swallowed,
then the toxins that will cause the symptoms, not the bacteria.
Some pathogenic bacteria that can lead to food poisoning through intoxication is:
Bacillus cereus
Bacillus cereus is a rod-shaped bacteria, classified as Gram-positive, aerobic, and can form
endospores. Poisoning would arise if someone swallows bacteria or spores form, then the
bacteria reproduce and produce toxins in the gut, or a person who has consumed food containing
the toxin.
There are two types of toxin produced by Bacillus cereus, which is a toxin that causes diarrhea
and toxin which causes vomiting (emesis).

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Symptoms of poisoning:
- When someone is having a poisoning caused by toxins that cause diarrhea, then the symptoms
associated with lower gastrointestinal tract such as nausea, abdominal pain like cramps, watery
diarrhea, which occurs 8-16 hours after consuming food.
- When someone is having a poisoning caused by a toxin that causes vomiting, the symptoms
will be more severe and acute and associated with upper gastrointestinal tract, such as nausea and
vomiting that begins 1-6 hours after eating contaminated food.
Clostridium botulinum
Clostridium botulinum is a Gram-positive bacteria that can form heat-resistant spores, are
anaerobic, and high acid resistance. Called botulinum toxin produced, are nerve poisons
(neurotoxic) which can lead to paralysis. Botulinum toxin is thermolabile. Heating food to a
temperature of 800oC for 30 minutes is enough to destroy the toxin. While spores are resistant to
normal heating temperatures and can survive drying and freezing.
Symptoms of poisoning:
Symptoms of botulism include nausea, vomiting, dizziness, headache, multiple views, throat and
nose feels dry, abdominal pain, fatigue, muscle weakness, paralysis, and in some cases can lead
to death. Symptoms may occur 12-36 hours after toxin ingested. Period pain can last for 2 hours
to 14 days.
Staphilococcus aureus
There are 23 species of Staphilococcus, but Staphilococcus aureus is a bacterium that causes
most food poisoning. Staphilococcus aureus is a bacterium cocci / round, belonging to the Grampositive, aerobic facultative, and do not form spores. Toxins produced by this bacteria are heat
resistant so it will not be damaged at normal cooking temperatures. Bacteria may die, but the
toxins will remain behind. Toxins can be broken gradually while boiling for at least 30 minutes.
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Food can be contaminated with these bacteria are food products rich in protein, such as meat,
fish, dairy, and poultry; cooked food products intended consumed in cold conditions, such as
salads, puddings, and sandwiches; food products are exposed to warm temperatures for several
hours; food stored in the refrigerator is too full or less low temperature; and food that is not
consumed and stored at room temperature.

Symptoms of poisoning:
Symptoms of poisoning may occur within a period of 4-6 hours, include nausea, vomiting (more
than 24 hours), diarrhea, loss of appetite, severe stomach cramps, abdominal distension, mild
fever. In some severe cases can arise headaches, muscle cramps, and changes in blood pressure.
Infection
Pathogenic bacteria can infect the victim through the food consumed. In this case, the cause of
sickness is a result of the entry of pathogens into the body through food consumption that has
been contaminated with bacteria. To cause disease, the number of ingested bacteria should be
sufficient. It's called infectious dose.
Some pathogenic bacteria that can infect the body through food, causing pain are:
1. Salmonella
Salmonella is a Gram-negative, facultative anaerobic, motile, and does not produce spores.
Salmonella can be found in raw foods, such as eggs and raw chicken meat and will reproduce
when pamasakan process is not perfect. Pain caused by bacterial infection Salmonelladinamakan
salmonellosis.Cara main thing is to engulf bacteria in food derived from infected animal food.
Food can also be contaminated by infected that handlers, pets and pests, or through crosscontamination due to poor hygiene. Transmission from one person to another can also occur
during infection.
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Symptoms of poisoning:
In most people infected with Salmonella, the symptoms that occur are diarrhea, abdominal
cramps, and fever that arise 8-72 hours after consuming contaminated food. Other symptoms are
chills, headache, nausea, and vomiting. Symptoms can last for more than 7 days. Many people
recover without treatment, but this Salmonella infection can also be life-threatening, especially in
children, the elderly, and people with impaired immune systems.
2. Clostridium perfringens
Clostridium perfringens is a Gram-positive bekteri can form endospores and are anaerobic. These
bacteria are found in soil, human and animal intestines, raw meat, poultry, and dry food
ingredients. Clostridium perfringens enterotoxin which can produce not produced in the food
before consumption, but is produced by bacteria in the gut.

Symptoms of poisoning:
Symptoms of poisoning may occur around 8-24 hours after consuming contaminated food
vegetative forms of bacteria in large numbers. In the gut, vegetative bacterial cells will produce
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heat resistant enterotoxin and can cause pain. Symptoms such as abdominal pain, diarrhea,
nausea, and often accompanied by vomiting. Symptoms may continue for 12-48 hours, but in
more severe cases can last for 1-2 weeks (especially in children and the elderly).
3. Escherichia coli
Escherichia coli is a normal microflora in the gut most warm-blooded animals. These bacteria are
classified as Gram-negative, rod-shaped, spore-forming, most motile (able to move) using
flagella, which have no capsule, can produce gas from glucose, and can ferment lactose. Most
strains are not harmful, but some are pathogenic to humans, such as Enterohaemorragic
Escherichia coli (EHEC) .Escherichia coli is a type of the most important and dangerous EHEC
associated with public health. E. coli can get into the human body mainly through consumption
of contaminated foods, such as raw meat, undercooked meat, raw milk, and fecal contamination
in water and food.

Symptoms of poisoning:
Symptoms of diseases caused by EHEC are abdominal cramps, diarrhea (in some cases can arise
bloody diarrhea), fever, nausea, and vomiting. The incubation period ranges from 3-8 days,
whereas in the case of medium ranged between 3-4 days.
Symptoms of food poisoning are often found in general:
Symptoms of poisoning depends on the type of pollutant and the amount ingested. Symptoms of
poisoning
food contaminated with pathogenic bacteria usually begins 2-6 hours after eating contaminated
food. However, the time can be longer (after a few days) or shorter, depending on the
contamination of food. Symptoms that may arise include nausea and vomiting; stomach cramps;
diarrhea (may be bloody); fever and chills; weakness and fatigue; and headache.
Things that can be done to prevent food poisoning caused by bacteria
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pathogens are:
Wash hands before and after handling or processing of food.
Wash hands after using the toilet.
Washing and cleaning cookware and eating utensils before and after use.
Keeping the kitchen area / areas of food processing insects and other animals.
Do not put cooked food on the same container with raw food to prevent cross-contamination.
Do not consume food that has expired or food in tin cans that have been damaged or bulging.
Do not consume food that has smelled and tasted bad.
Do not give honey to children under the age of one year to prevent poisoning toxins from the
bacterium Clostridium botulinum
Consuming water that has been boiled.
Cooking food until cooked perfectly so that most of the bacteria can be killed. Heating process
must be carried out until the temperature at the center of the food reaches a safe temperature (>
700 C) for at least 20 minutes.
Storing immediately all perishable food in the refrigerator (preferably below 50 C storage
temperature).
Do not leave cooked food at room temperature for more than 2 hours, because the microbes can
multiply rapidly at room temperature.
Maintain the temperature of cooked food more than 600oC before serving. By keeping the
temperature below 50 C or above 600oC, microbial growth will be slower or stopped.
Storing food products that must be kept cold, such as pasteurized milk, cheese, sausage, and
juice in the refrigerator.
Storing frozen processed food products, such as nuggets, ice cream, frozen fried chicken flour,
and others in the freezer.
Store food that is not eaten in a refrigerator.
Do not let thaw frozen food at room temperature.
Clean and wash fruits and vegetables before use, especially those consumed raw.
Bacterial Pathogens On Drugs
Pathogenic bacteria contained in the drugs are as follows:

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1. H. pylori

Helicobacter pylori infection in the upper gastrointestinal tract has a wide clinical variation,
beginning rather than the asymptomatic group to peptic ulcer, even connecting with malignancy
in intestinal-type gastric adenocarcinoma like or mucosal associated lymphoid tissue, or (MALT)
lymphoma (1-3).
Epidemiological data from various parts of the world show their geographic differences and also
correlation between the prevalence of infection is not in accordance with the prevalence of the
clinical spectrum such as peptic ulcer or Helicobacter pylori based studies seroepidemiologi
quite high, but on the contrary the prevalence of various clinical disorders such as peptic ulcer or
gastric cancer is very low. In this case to consider the role of host factors including genetic
factors and environmental factors in addition to affecting the bacteria Helicobacter pylori seems
also likely to affect the physiology and immunology pejamu1-5.
2. Pathogenesis of Helicobacter Pylori
Gastric mucosa very well protected from bacterial infection, but H. pylori has excellent
adaptability to the ecological environment of the stomach, with a series of unique step into the
mucus, swimming and spatial orientation in the mucus, attached to gastric epithelial cells,
avoiding the immune response, and as a result there colonization and persistent transmission.
Upon entering the gastrointestinal tract, the bacteria H. pylori, gastric mucosa should avoid very
well protected from bacterial infection, but H. pylori has excellent adaptability to the ecological
environment of the stomach, with a series of unique step into the mucus, swimming and spatial
orientation in the mucus , attached to the gastric epithelial cells, avoiding the immune response,
and as a result there colonization and transmission persisten1,2,5-6,8,33. Upon entering the
gastrointestinal tract, the bacteria H. pylori, should avoid the mucus layer. Urease production and
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motility very important role in the initial steps of this infection. Urease hydrolyzes urea into
carbon dioxide and ammonia, so that H. pylori can survive in an acidic environment. Motility of
bacteria is very important in the colonization, and H. pylori flagella very well adapted to the
stomach.
For drinking water there should be no coliform bacilli per 100ml
For water injection
<0.25 endotoxin units (EU) per Ml
Limit microbial <10 cfu per 100 Ml
No Pseudomonas
For non-sterile water preparation
The range of <10 to <100 cfu per 100 Ml
No Pseudomonas
3. Sterile Pharmaceutical Products
For parenteral products, eye preparations, including kontakl lens solution, and the products are
supplied on an open wound or body cavity irrigation process.
sterility testing needs to be done
Terms sterile: sterility assurance level with equal probability or
4. The non-sterile pharmaceutical products
There is no single rule set, depending on each country pharmacopoeia.
Does not contain microbes that can cause infection due to the use of these drugs (medicationborne infection)
TVC (Total viable Count) in a certain amount and the absence of enteric pathogens in raw
materials.

Food Preservative

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Each food manufacturers add preservatives to food during processing. The goal is to avoid
spoilage in general during the time of transport.
Food is essential for survival, so the food preservation is one of the oldest technologies used by
manusiauntuk avoid its decomposition. Different ways and means have discovered and fixed for
the purpose. Boiling, freezing and refrigeration, pasteurization, dehydration, pickling is a little
traditional sugars, mineral salts and salts are also often used as food preservative. Nuclear
radiation is also used now as a food preservative. Modified packaging techniques such as
vacuum packaging and packing hypobaric also worked as a food preservative.
Preservation of food is basically done for three reasons
To preserve the natural characteristics of food
To preserve the appearance of food
To increase the value of shelves for storage of food.
Natural Food Preservatives
In the category of natural food preservative came salt, sugar, alcohol, vinegar, etc. This is the
traditional food preservatives jugadigunakan at home while making pickles, jams and juices etc.
Jugapembekuan, boiling, smoking, salting which is regarded as a natural way to preserve food.
Coffee and soup powder is dehydrated and freeze-dried for preservation. In this section
preservatives makananasam citrus such as oranges and ascorbic acid work on enzymes and
disrupt their metabolism leads to preservation.
Sugar and salt are natural food preservative most highly efficient awalyang drops bacterial
growth in food. To preserve meat and fish, salt is used as a natural food preserve

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Chemical food preservatives

Chemical food preservatives are also used for some time now. They seem to be the best and most
effective for a longer shelf life and generally fool proof for preservation purposes. Examples of
chemical food preservatives:
Benzoate (such as sodium benzoate, benzoic acid)
Nitrites (such as sodium nitrite)
Sulfite (such as sulfur dioxide)
Sorbates (such as sodium sorbate, potassium sorbate

Antioxidants are also chemical food preservatives that act as free radical scavengers. In the
category of preservatives in food comes vitamin C, BHA (butylated hydroxyanisole), bacterial
growth inhibitors such as sodium nitrite, sulfur dioxide and benzoic acid.
Then there's that ethanol is one of the chemical preservatives in food, wine and food stored in
brandy. Unlike some natural food preservative chemical food preservatives berbahaya.Sulfur
dioxide and nitrite are examples. Sulfur dioxide causes irritation in the bronchial tubes and
nitrites are carcinogenic.
Artificial Food Preservatives
Artificial preservatives are chemicals that stop of delay bacterial growth, decay and change its
color. This artificial preservatives can be added to food or sprayed on food.
Type of Artificial Food Preservatives
Antimicrobial Agents
Antioxidants
Chelating agents

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In antimicrobial come benzoate, sodium benzoate, sorbates and Nitrit.Antioksidan including

sulphites, vitamin E, vitamin C and Butylated hydroxytoluene (BHT) Chelating agents have
disodium ethylenediaminetetraacetic acid (EDTA), and citric acid polyphosphate
Dangerous Food Preservatives
Although food additives preservatives used to keep food fresh and to stop the growth of bacteria.
But still there are certain preservatives in foods that are harmful when consumed in excess of the
limit specified.
Some hazardous food preservatives
Benzoate group food preservative chemicals have been banned in Russia because of its role in
triggering allergies, asthma and skin rashes. It is also considered to cause brain damage. This is a
food preservative used in fruit juice, tea, coffee etc.
This Butylates chemical food preservatives are expected to lead to high blood pressure and
cholesterol levels. This can affect renal function and life. It is found in vegetable oils butter, and
margarine.
BHA (butylated hydroxyanisole) BHA is expected to cause disease and cancer life. This is a food
preservative used to preserve fresh pork and pork sausage, potato chips, instant tea, cake mixes
and much more.
Caramel Caramel is a dye that causes a deficiency of vitamin B6, genetic effects and cancer. It is
found in candy, bread, brown food and frozen pizza.
Apart from these there are many other dangerous food preservative. It adalahBromates, Caffeine,
Carrageenan, chlorine, Coal Tar azo Dies, Gallates, glutamate, Mono-and Di-glycerides, Nitrate /
Nitrite, Saccharin, Sodium Erythrobate, Sulphites and Tannin

Preservatives Food Additives

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All of these chemicals act as an antimicrobial or antioxidant either or both. They also inhibit the
activity or kill bacteria, fungi, insects and other microorganisms. Antimicrobial, preventing the
growth of mold, yeast and bacteria and antioxidants keep food from becoming rancid or develop
spots hitam.Mereka suppress the reaction when the food comes in contact with oxygen, heat, and
some metals. They also prevent the loss of some essential amino acids vitamins.

Fermented Foods
What Are Fermented Foods?
Fermented foods are foods that have been through a process of lactofermentation in which
natural bacteria feed on the sugar and starch in the food creating lactic acid. This process
preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various
strains of probiotics.
Natural fermentation of foods has also been shown to preserve nutrients in food and break the
food down to a more digestible form. This, along with the bevy of probiotics created during the
fermentation process, could explain the link between consumption of fermented foods and
improved digestion.
Cultures around the world have been eating fermented foods for years, from Sauerkraut in
Germany to Kimichi in Korea and everywhere in between. Sadly, with the advances in
technology and food preparation, these time-honored traditional foods have been largely lost in
our society.
Where Have All the Fermented Foods Gone?
The amount of probiotics and enzymes available in the average diet has declined sharply over the
last few decades as pasteurized milk has replaced raw, pasteurized yogurt has replaced
homemade, vinegar based pickels and sauerkraut have replaced traditional lacto-fermented
versionsthe list goes on.
Even the much dreaded grains were safer to eat in earlier times since their preparation included
soaking, sprouting and fermenting, which largely reduces the anti-nutrient content and makes
them less harmful (I still didnt say good!).

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Instead of the nutrient rich foods full of enzymes and probiotics that our grandparents probably
ate, the average diet today consists mainly of sugar laden, lab created dead foods.
Why Eat Fermented Foods?
Besides the fact that they taste great and really grow on you, there are several great reasons to
start making and eating fermented foods:
1.

Probiotics- Eating fermented foods and drinking fermented drinks like Kefir and
Kombucha will introduce beneficial bacteria into your digestive system and help the
balance of bacteria in your digestive system. Probiotics have also been shown to help slow
or reverse some diseases, improve bowel health, aid digestion, and improve immunity!

2.

Absorb Food Better- Having the proper balance of gut bacteria and enough digestive
enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your
healthy real food diet, and you will absorb many more nutrients from the foods you eat.
You wont need as many supplements and vitamins, and youll be absorbing more of the
live nutrients in your foods.

3.

Budget Friendly- Incorporating healthy foods into your diet can get expensive, but not
so with fermented foods. You can make your own whey at home for a couple of dollars,
and using that and sea salt, ferment many foods very inexpensively. Drinks like Water
Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding
these things to your diet can also cut down on the number of supplements you need,
helping the budget further.

4.

Preserves Food Easily- Homemade salsa only lasts a few days in the fridge- Fermented
homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other
garden foods. Lacto-fermentation allows you to store these foods for longer periods of
time without losing the nutrients like you would with traditional canning.

Adding these traditional fermented foods to your meals will aid digestion
Naturally fermented, "live" foods teeming with beneficial bacteria have been around since the
beginning of humankind. But even though our ancestors documented and reaped the benefits of
lactic acidfermented foods for centuries, most people today include little to no traditional
fermented foods in their daily dietsand they're paying the price with poor digestive health.
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Here are some examples of traditional fermented foods you should consider making a regular
part of your diet to help boost the levels of beneficial bacteria in your bowels. And remember:
When adding traditional fermented foods to your meals, the key is to eat a small portion of them
on a very regular basis. Once or twice daily with meals is best.

Yogurt

Yogurt has been used for centuries to cure bowel troubles and diarrhea. In addition, regular
yogurt (not the low-fat kind) contains the hormone-like substance called prostaglandin E2, which
can prevent ulcers. But the type of yogurt you eat makes a difference. To make sure you choose
the right one:

Be sure the label says the product has "active cultures." Some companies pasteurize the
product after it's been made, and this kills off the remaining beneficial bacteria, making
it useless.

Look for products made from L.acidophilus bacteria cultures. They will have the
greatest benefits. Most yogurts are now made using L.bulgricus or streptoccus
thermophilus.

Avoid yogurts containing sugar (usually the yogurts with fruit are loaded with sugar).

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Add your own fruit. Bananas give yogurt a sweet taste and counteract the sourness. For
a more consistent sweetness, try blending the banana into the yogurt in the blender.

You can also make your own yogurt.

Cottage Cheese

The traditional fermented food cottage cheese is an excellent source of protein, calcium, and to a
lesser degree, beneficial bacteria. Again, look for low salt products.

Whey

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Whey is the liquid remaining after the curds and cream have been removed from clabbered milk.
You can use it in soups, add it to steamed vegetables, or mix it into fruit juice or blender drinks
for extra zip.

Kefir

Kefir is an excellent milk-based beverage that you can make by adding kefir grains to milk. (The
grains are actually colonies of yeast and bacteria that look like cooked rice clumps. Sounds
appetizing doesnt it?) In 12 hours, about four ounces of grains added to one quart of milk will
produce the beverage.
Non-Dairy Fermented Foods

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If you have a bacteria imbalance in the bowels but can't handle soured milk products, try some of
these other traditional fermented foods:

Sauerkraut

Pickled cucumbers

Pickled garlic

Pickled beets

Pickled radish

Pickled corn relish

Korean kimchi

Natto

Miso

Tempeh

Soy sauce

Fermented tofu

Naturally fermented and unpasteurized beers

Lactic Acid Yeast Wafers

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Lactic acid yeast wafers work the same way lactic acidfermented foods do, in that they help reestablish the bacterial flora of the lower bowel. If you begin to include traditional fermented
foods in your diet, you probably wont need the wafersbut the wafers can sure come in handy
when youre traveling.
During travel, especially internationally or to third-world countries, you tend to encounter a wide
range of organisms your body may not be used to dealing with. If the bacteria in your lower
bowel cant deal with the new organisms, your body proceeds to flush them out as a safety
mechanism, bringing on diarrhea. For adults with diarrhea, two lactic acid yeast wafers with each
meal will stop diarrhea, often within the same day.

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