Bacteria that can be found in hotdog bun

BACTERIA Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. However, some bacteria are useful e.g. these that to make foods like cheese, buttermilk, sauerkraut, pickles, and yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply. Some bacteria are not infectious on their own, but when they multiply in potentially hazardous food, they eject toxins that poison humans when the food is eaten. Food handling practices are risky when they allow harmful bacteria to contaminate and grow in food. If you touch a potentially hazardous food during preparation, you may transfer several thousand bacteria to its surface. Under the right conditions, bacteria can double every 10 to 30 minutes. A single bacterium will double with each division—two become four, four become eight, and so on. A single cell can become billions in 10 to 12 hours. Listeria Monocytogenes Foods Associated with Listeria monocytogenes: Raw milk, raw meats and raw vegetables. Ice cream, soft-ripened cheeses, smoked fish, lunch meats, hot dogs and refrigerated salad-type products. This organism is unique in that it is able to grow even at refrigerated temperatures and so, while refrigeration of foods will slow the growth of Listeria, it will not stop it completely. Cause of illness: Infection with Listeria monocytogenes Characteristics of Illness: In healthy individuals this organism may result in diarrhea, vomiting and nausea. However, in immunocompromised individuals (the very young, the elderly, pregnant women, those with AIDS or undergoing cancer treatment) Listeriosis may first appear as mild flu-like symptoms, but may then be followed by septicemia, meningitis, encephalitis and spontaneous abortion or stillbirth in pregnant women. Possible contaminant: Vegetables, milk, cheese, meat, seafood Onset: Illness may occur anywhere from 12 hrs to a few weeks after contaminated food is consumed. Duration: In otherwise healthy individuals, mild symptoms may disappear in a day or two, but medical attention is required for immunosuppressed individuals who develop the above mentioned complications. Prevention of Illness: Wash fresh fruits and vegetables thoroughly under running water. Keep foods refrigerated to slow the growth of Listeria, if it is present. Immunocompromised individuals should try to avoid eating implicated foods, such as soft-ripened cheeses or lunchmeat products. Pasteurize milk, cook foods properly, avoid cross- contamination; use sanitary practices Salmonella
		Foods Associated with Salmonella: Raw poultry products, eggs, pork, processed meats. Less commonly, Salmonella has been found to be associated with raw fruits and vegetables. Cause of illness: Infection with Salmonella species
Incubation period: 12-24 hours Characteristics of Illness: Fever, cramps, diarrhea and sometimes vomiting. Possible contaminant: Meat, poultry, egg or milk products Onset: Illness may begin between 7 hrs to 3 days after eating contaminated food.
Duration: Illness may last 2-3 days. ; Prevention of Illness: Avoid cross-contamination of ready-to-eat foods with raw meats or their juices. Thoroughly cook meat and poultry. Cook eggs thoroughly and never eat runny yolks or raw eggs. Always refrigerate processed meat products. Wash fruits and vegetables thoroughly.

Staphylococcus Aureus

Foods Associated with Staphylococcus aureus: This bacteria has been associated with a wide range of foods, including meat and meat products, poultry and egg products, salads such as egg, tuna, potato and macaroni, cream-filled bakery products and pies, sandwich fillings and milk and dairy products. In general, Staph poisoning often occurs when a food has been handled a great deal (such as the chopping and handling involved in making a salad or sandwich) and is then left at temperatures above refrigeration which allow the bacteria to multiply and produce toxin.

Cause of illness: Toxin produced by certain strains of Staphylococcus aureus Incubation period: One-six hours Characteristics of Illness: Vomiting, diarrhea and abdominal cramps. Onset: Illness may begin within 3-8 hrs. after eating contaminated food. Duration: Illness usually lasts about 2 days.

Prevention of Illness: Always wash hands well when preparing foods. Keep foods refrigerated.

Clostridium Botulinum

Foods Associated with Clostridium botulinum: Improperly processed home canned foods. and Low-acid canned foods, meats, sausage, fish

Cause of illness: Toxin produced by Clostridium botulinum Incubation period: 12 to 36 hours Characteristics of Illness: Symptoms include double vision, vertigo, inability to swallow, Nausea, vomiting, diarrhea, fatigue, headache, dry mouth, speech difficulty and progressive respiratory paralysis or respiratory failure . Nausea may also be present initially. muscle paralysis Onset: Symptoms may begin within 18 hrs to 2 days of ingesting the toxin. Duration: Greater than 65% of cases are fatal. In non-fatal botulism poisoning, recovery may take weeks to years, depending upon the severity of the poisoning.

Prevention of Illness: Do not eat food from swollen, leaking or severely damaged cans. Keep foods which are supposed to be refrigerated below 5oC Do not feed honey to infants under 1 year old.

The above are all the possible bacteria that can be found in hotdog bun.
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