Types of Bacteria Found in a Ready to Eat Meat Pie

Bacteria in food causes infection, especially when numerous. Bacteria does not stop growing after it is eaten and might even further grow in the intestines, causing illness. This is called food intoxication, which is caused by the consumption of toxins produced in food by bacterial growth. It is not the bacteria itself that causes illness, but the toxins, which do not alter the appearance, odor or flavor of food.

Salmonella

• Once eaten, the food infected by salmonella bacteria causes salmonellosis. Salmonella will continue to live and grow in the intestine after it is ingested, setting up an infection and causing illness. The severity of the illness depends on the size of the dose, the resistance of the host and the specific strain of salmonella. It spreads through indirect or direct contact with the intestinal contents or excrement of animals, including humans, often by hands that are not washed after using the toilet.

Campylobacter Jejuni

• Campylobacter jejuni causes campylobacteriosis when someone consumes food or water contaminated with it. It is found in the intestinal tracts of healthy animals such as chickens and in untreated surface water. Humans most often are infected by consuming raw and uncooked meat (raw milk, undercooked chicken, raw hamburger and raw shellfish), as well as by using non-chlorinated water. It grows best in environments with low oxygen levels and is easily killed by temperatures at and above 120 degrees Fahrenheit.

Listeria Monocytogenes

• Listeria monocytogenes causes listeriosis, primarily in sheep and cattle. It is an important food-borne pathogen and is frequently carried by both humans and animals. It is able to survive for long periods under adverse conditions and can grow at refrigeration temperatures. It is easily destroyed by heat above 113 degrees Fahrenheit.

Staphylococcus

• Staphylococcus bacteria are found on the skin and in the nose of humans and are carried by people with colds and sinus infections. It also is widespread in untreated water, raw milk and sewage. When it gets into warm food and multiplies, it produces toxins, undetectable by smell or taste, which cause illness. The bacteria can be killed by temperatures of 120 degrees Fahrenheit, but the toxin it produces is heat-resistant, so it is important to keep food clean, keep it either hot (above 140 degrees Fahrenheit) or cold (below 40 degrees Fahrenheit) during serving and refrigerating or freezing leftovers.

Escherichia Coli

• E. coli belong to a family of microorganisms called coliforms. Most of the time, E. coli are helpful to humans, living in the intestine and preventing the growth of more harmful microorganisms. One strain, however, often causes a deadly disease. Ground beef is most commonly associated with E. coli, but other foods, such as raw milk, unpasteurized apple juice and cider, sprouts, lettuce and spinach, have been also implicated. It is prevented by thorough washing and cooking of raw products and by avoiding recontamination of cooked meat with raw meat.