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Source : Canadian Food Inspection Agency
E. coli (Escherichia coli)
| Description |
Bacteria commonly found in intestines of animals and humans. The strain O157:H7 is found in manufacturing plant and food processing.
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Target products
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Meat and derived, cheese, raw vegetables, unpasteurized drinks. |
| Source of contamination |
With animal dejections, which can contaminate meat, food and water. Can spread from person to person by a lack of hands hygien and by food handling. |
| Symptoms |
Severe stomach aches, nausea, vomiting, diarrhea |
Possible Complications
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10% of infected people will develop kidney complications, especially elderly and babies. |
Target Population
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Everyone
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Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 71 ° C for a few minutes or more 160 ° C for a few seconds. Studies show that 99.9% of bacteria are eliminated after an exposure of 30 second to dry steam at 160 ° C. |
Listeriosis (Listeria monocytogenes)
| Description |
Infectious disease caused by Listeria monocytogenes, which are found in intestines of infected humans and animals. Bacteria are released into the feces
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Target Products
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Ready-to-eat food, meat and derived, dairy products, raw vegetables, unpasteurized beverages and food |
| Source of contamination |
We can find these bacteria in soil, food, water or surfaces contaminated by infected feces. The disease occurs after ingestion of infected food or after putting in the mouth a contaminated object. For example, water may be contaminated with sewage or animal feces. The meat may be contaminated with feces during the slaughtering process. Food and surfaces can be contaminated by contact with infected feces from improperly cleaned hands. |
| Symptoms |
Fever, muscle aches, nausea, diarrhea. |
| Possible Complications |
Death (death rates up to 70% of cases). Pregnants women (newborn babies) have a higher risk of severe complications, including spontaneous abortings, birth of dead babies or infections of the newborn. In young children, elderly and immunocompromised people, the risk of developing severe disease is higher. |
Target Population
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Everyone
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Lethal Temperature
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The bacterium dies when it is exposed to at least 71°C for a few minutes or more 160°C for a few seconds. Some studies show that 99.9% of bacteria are eliminated after an exposure of 30 secondes to dry steam at 160°C. |
Salmonellosis (Salmonella)
| Description |
Found in animals, humans and environment.
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| Target Products |
Meat and derived, cheese, raw vegetables, unpasteurized drinks |
| Source of contamination |
All animals, particularly pigs and poultry. Found in water, soil, insects, animal feces, raw foods. |
| Symptoms |
Nausea, vomiting, diarrhea, fever, haedache. Potential arthritis
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| Possible Complications |
Typhoid fever, paratyphoid fever, foodborn illness, arthitis and death. |
Target Population
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Everyone, but especially pregnant women, elderly, children and immunocompromised people. |
Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 71°C for a few minutes or more 160°C for a few seconds. Studies show that 99.9% of bacteria are eliminated after an exposure of 30 second to dry steam at 160°C. |
Bacille Cereus (Bacillus cereus)
| Description |
Bacillus cereus is found ubiquitously in soil and is frequently responsible for food poisoning .
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| Target Products |
non-refrigerated cooked food |
| Source of contamination |
Often associated with the ingestion of unrefrigerated food after cooking and after an initial consumption (cooked rice or pasta for example). May also be present in meat, dairy products, vegetables, seafood, pastries, salads and sauces. |
| Symptoms |
Nausea, vomiting, cramps, headache, muscle cramps. |
| Possible Complications |
Systemic infections, gangrene, meningitis, lung abscesses, infant mortality. |
Target Population
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Everyone. |
Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 70°C for a few minutes or more 160°C for a few seconds. |
Shigellosis (Shigella)
| Description |
Pathogen Strictly met in humans. Shigella dysenteriae is responsible for bacillary dysentery. Shigella are very close to Escherichia coli (E. coli).
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| Target Products |
Salads (eggs, tuna, chicken, potatoes, macaroni), raw vegetables, dairy, poultry. |
| Source of contamination |
Human digestive tract. Dispersed by infected feces. They are responsible for shigellosis (specifically human intestinal infections), bacillary dysentery, which are transmitted by drinking water and food contaminated by the feces of patients or chronic carriers. Often due to poor hands hygiene . |
| Symptoms |
Abdominal cramps, pain, diarrhea, fever, vomiting, dehydration. |
| Possible Complications |
Arthritis, death. |
Target Population
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Everyone, but especially pregnant women, elderly, children and immunocompromised people. |
Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 71°C for a few minutes or more 160°C for a few seconds. Studies show that 99.9% of bacteria are eliminated after an exposure of 30 second to dry steam at 160°C. |
Staphylococcus (Staphylococcus aureus)
| Description |
The most pathogenic species of the genus Staphylococcus. Responsible dor food poisoning, localized suppurative infections, and in extreme cases, septicemia in persons which have transplants or cardiac prostheses.
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| Target Products |
Meat and derived, poultry and eggs, salads (eggs, tuna, chicken, potatoes, pasta), dairy products, pastries and derivedt. Most foods that require much handling during production and are stored at sufficiently high temperatures |
| Source of contamination |
In the air, dust, sewage, water, milk and food (especially equipment). Humans and animals are the main carriers. |
| Symptoms |
Nausea, vomiting, cramps, headache, muscle cramps. |
| Possible Complications |
Death (rare, but possible in children and elderly). |
Target Population
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Everyone |
Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 71 ° C for a few minutes or more 160 ° C for a few seconds. Studies show that 99.9% of bacteria are eliminated after an exposure of 30 second to dry steam at 160 ° C. |
Campylobacteriosis (Campylobacter jejuni)
| Description |
Campylobacter is a genus of Gram-negative bacteria which causes food poisoning.
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| Target Products |
Raw poultry, unpasteurized milk. |
| Source of contamination |
Cattle, birds, mosquitoes. Present in many sources of water. |
| Symptoms |
Diarrhea. |
| Possible Complications |
Internal infections, death. (In France, these bacteria cause about 15,000 infections per year (24 cases per 100 000 inhabitant), including fifteen deaths (0.02 per 100 000 inhab.). |
Target Population
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Everyone but children under 5 years and young adults between 15 and 29 seem particularly likely to be achieved. |
Lethal Temperature
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The bacterium dies when it is exposed to a temperature of at least 70 ° C for a few minutes or more 160 ° C for a few seconds. Studies show that 94% of bacteria are eliminated after an exposure of 5 second to dry steam at 160 ° C. |
Clostridium (Clostridium botulinum - Perfringens)
| Description |
Clostridium botulinum and Clostridium perfringens are sporulated bacteria. Endospores represent the form of resistance of bacteria. This spore can resist to low heat treatment (ex : pasteurization) and germinate (i.e. give a metabolically active cell) which can cause problems in food safety.
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| Target Products |
Meat and derived, canned food
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| Source of contamination |
Fairly widespread, Clostridium is present in soil and intestines of animals (pigs, fish, seafood) |
| Symptoms |
Abdominal cramps, diarrhea, asthenia , weakness, double vision, respiratory distress |
| Possible Complications |
death due to dehydratation, paralysis. |
Target Population
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Everyone. Children and elderly for Clostridium prefringens. |
Lethal Temperature
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The bacterium has an intrinsec resistance to heat, special to this bacterium. It resists for hours at 100 ° C but is killed in a few minutes at 170 ° C. Regular cleaning of the surface with steam at high temperature prevents the development of bacteria. |
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All foam guns machines
