Bacterial Food Pathogen
Bacteria are one-celled microorganisms with a cell wall but no nucleus. They exist in a variety of shapes, types and properties. Some pathogenic bacteria are capable of spore formation and thus highly heat-resistant (eg: Clostridium botulinum, C. perfringens, Bacillus subtilus, B. cereus). Others are capable of producing heat resistant toxins (e.g., Staphylococcus aureus). Most pathogens are mesophilic with optimal growth temperature range from 20 to 45⁰C (68 to 113 °F). However, certain foodborne pathogens (termed psychrotrophs) are capable of growth under refrigerated conditions or temperatures less than 10⁰C (50⁰F).The most well documented psychotropic foodborne pathogens are Listeria monocytogenes, and Yersinia enterocolitica.
Bacillus cereus
Bacillus cereus Click for Details B. cereus is an emerging human pathogen and the third most important cause of food poisoning. B. Cereus is a Gram positive endospore forming bacrteria present in wide rang of Habitate plant, sedimnents, soil and water.
 
Brucella melitensis
Brucella melitensis Click for Details Brucella melitensis are coccobacillus gram negative, facultative, interacellular bacteria which is non-motile, non-encapsulated and non-spore-forming bacteria mainly affect goat and sheep.
 
Campylobacter jejuni
Campylobacter jejuni Click for Details Campylobacter jejuni is gram-negative -Proteobacterium are considered to thermophillic. Campylobacter jejuni accounts for more than 92% of human infection and the major cause of food-borne illness worldwide.
 
Clostridium botulinum
Clostridium botulinum Click for Details C. botulism is a anaerobic gram positive endospore and Botulism toxin forming bacrteria that cause Botulism, is a rare but potentially life-threatening illness.
 
Escherichia coli
Escherichia coli Click for Details E. coli is the head of the large bacterial family, Enterohemorrhagic are facultatively anaerobic Gram-negative foodborn illness causing bacteria, characterized by the production of verotoxin or Shiga toxins (Stx)l eads to cause variety of syndrome
 
Listeria monocytogenes
Listeria monocytogenes Click for Details Listeria monocytogenes is Gram-positive, motile facultative bacterium, have flagella and is the leading causes of death from foodborne illness.
 
Salmonella enteritidis
Salmonella enteritidis Click for Details Salmonella belongs to same proteobacterial family as Escherichia coli, the family Enterobacteriaceae also known as "enteric" bacteria commonly associated with food poisoning in countries all over the world.The most common cause of food poisoning is associated with the serovar S. Enteritidis.
 
Staphylococcus aureus
Staphylococcus aureus Click for Details S. aureus is a Gram-positive coccus occurring singly or in irregular clusters.Nonmotile and Nonsporing chemoorganotroph having respiratory and fermentative Metabolism.
 
Streptococcus pyogenes
Streptococcus pyogenes Click for Details S. pyogenes is a catalase-negative aerobic Gram-positive coccus have chain like arrangement.S.pyogenes, is one of the most virulent species causing human infections. S. pyogenes is a prototype bacterium that causes exotoxin-mediated infections
 
Vibrio parahaemolyticus
Vibrio parahaemolyticus Click for Details Vibrio parahaemolyticus, a gram-negative marine bacterium, is a worldwide cause of food-borne illness.Vibrio parahaemolyticus inhabits the estuarine, marine and brackish water ecosystems.Is responsible to cause gastroenteritis
 
Vibrio vulnificus
Vibrio vulnificus Click for Details Vibrio vulnificus is the halophilic Gram-negative bacterium,a ubiquitous inhabitant of estuarine waters, and is one of the parior cause of seafood-related deaths.
 
Vibrio fluvialis
Vibrio fluvialis Click for Details Vibrio fluvialis is a halophilic Gram-negative bacterium has a motile polar flagella.Vibrio fluvialis is considered to be an emerging foodborne pathogen.
 
Yersinia enterocolitica
Yersinia enterocolitica Click for Details Yersinia enterocolitica (YE) is a zoonotic bacterial species and ubiquitous, being isolated frequently from soil, water, animals, and a variety of foods that causes food-transmitted infections.
 
Yersinia pseudotuberculosis
Yersinia pseudotuberculosis Click for Details Vibrio parahaemolyticus, a gram-negative marine and ubiquitous, bacterium, is a worldwide cause of food-borne gastroenteritis.