Bacteria & Natural Toxins

Foodborne Illness or food poisoning typically occurs from one or more of the following sources – viral, bacterial, and fungal contamination.

The most commonly known foodborne contaminants are E. coli O157:H7, Salmonella, and Campylobacter (Norwalk-like virus). Other diseases that can be transmitted via food channels from one human to another human via prepared foods are Hepatitis A, Shigella, Giardia lamblia, and Crytosporidia.

Bacteria occur naturally in food sources and may release toxins into the food or into the body after consumption if the conditions are ideal to stimulate bacterial growth. These toxins can be found at any stage in the food cycle from production and handling, to processing and storage. Examples of common bacterial toxins are Bacillus cereus. Food types commonly associated with bacterial toxins are bakery goods, cooked meats, deli products, gravy, boiled rice; Salmonella in uncooked meats.

Microbes in food and beverage applications are detected through microbiological screening methods and culturing. Our HybriScan™ Rapid Test System, organism detection strips identification kits and comprehensive media selection guide by organism or by food type are useful for microbial determinations.

Some foods contain harmful toxins as a result of product spoilage, damage and mold growth. Examples of harmful toxins found in plant-based foods are lectins (red beans), glycolalkaloids (green potatoes), and patulin (damaged apples).

Harmful toxins from algae, known as algal toxins (Phycotoxins), are found in shellfish and are referred to as shellfish poisons – paralytic (PSP), amnesic (ASP) and diarrhetic (DSP).

Mycotoxins are produced from mold and other fungi, are invisible and can penetrate food matter. Even if suspected mold growth is removed from bread or cheese, it may still be present and should not be consumed. Aflatoxins, the more commonly found mycotoxins, are produced by Aspergillus and are found in cereal grains, oil seeds and tree nuts. Aflatoxins have received greater attention than any other mycotoxins because of their demonstrated potent carcinogenic effect in susceptible laboratory animals and their acute toxicological effects in humans. Aflatoxins are the most widely known and well researched. They are associated with aflatoxicosis (poisoning from ingestion) in livestock, domestic animals, and humans. The occurrence of aflatoxins is influenced by environmental factors such as pH and temperature; therefore, the degree of contamination will vary with geographic location, agricultural practice, and the susceptibility of foodstuff to fungal invasion during pre-harvest, storage, and/or processing stages.