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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH. Charlene Wolf-Hall and William Nganje. Chapter 7: Gram-Negative Bacteria . Key Questions. What Gram-negative bacteria are of most concern for microbial food safety? What are the mechanisms by which these Gram-negative bacteria cause illness?

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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

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  1. MICROBIAL FOOD SAFETYA FOOD SYSTEMS APPROACH Charlene Wolf-Hall and William Nganje

  2. Chapter 7: Gram-Negative Bacteria

  3. Key Questions What Gram-negative bacteria are of most concern for microbial food safety? What are the mechanisms by which these Gram-negative bacteria cause illness? What are the hazards that these Gram-negative bacteria present to consumers? What controls to prevent foodborne illness due to these Gram-negative bacteria?

  4. Gram Negative Bacteria of Concern in Food Safety Of most concern in foods • Campylobacter • Escherichia coli • Salmonella • Shigella • Vibrio • Yersinia

  5. Campylobacter Campylobacter jejuniand Campylobacter coli Gram-negative spirally curved rods Common in digestive tracts of animals, most common in poultry

  6. Escherichia coli Gram-negative very short rods Common in digestive tracts of animals

  7. Salmonella Gram-negative rods Common in digestive tracts of animals

  8. Shigella S. dysenteriae, S. flexneri, S. boydii, and S. sonnei Gram-negative rods Found in digestive tracts of primates, including humans Food contamination from human fecal material

  9. Vibrio Eight species of concern in foods Gram-negative rods, straight or curved Inhabit aquatic environments, found in seafood

  10. Yersinia Y. enterocolitica, Y. pseudotuberculosis, Y. pestis Gram-negative short rods Common in environment and digestive tracts of animals, common in swine

  11. THANK YOU Name: Charlene Wolf-Hall & William Nganje Email: charlene.hall@ndsu.edu & William.Nganje@ndsu.edu

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