Malignant microorganisms in food

     These are the following:

  • Gram-positive bacteria Clostridium botulinum. People need to know that it is found mostly in sausages and preserves, and produces neuromuscular symptoms. It should be noted that this food diner is not removed with heat at high temperatures, as it is moderately heat resistant and is a producer of toxins. Being gram-positive, it produces spores, microorganisms with thick walls resistant to unfavorable environmental situations that are not removed with heat, but with sterilization.
  • Gram-positive bacterium Clostridium perfrigens. The malignant food microorganism is caused by toxiinfection and with the production of spores, it is found in foods such as minced beef and also in its juice. Its symptoms are gastrointestinal. The microbe is resistant to heat and is a producer of toxins. This doubles in 10 minutes, so in a very short time, we find many malignant food microorganisms of this type in the body it inhabits.
  • Gram-positive bacterium Bacillus cereus emetic. This type of microbe can be taken from rice and cereals. It can cause upper gastrointestinal symptoms, such as vomiting and nausea. It has an advantage for food microorganisms and a disadvantage for us, which is heat resistance of up to 121 degrees Celsius. It is a producer of toxins
  • Gram-positive bacterium Diarrhea Bacilus cereus, is a microorganism that produces spores at the same time as it enters the body through toxicity. The foods that have this microorganism in their composition are cereals and rice. Its symptoms are of the smaller gastrointestinal type; abdominal pain and diarrhea. It is a malignant food microorganism, resistant to heat and producing toxins.
  • Gram-negative bacterium Salmonella spp. Specialists say that this type of bacterium is known as the association between egg and chicken. Its symptoms are gastric, such as: abdominal pain, nausea, vomiting or diarrhea. This food microorganism is resistant to high temperatures while creating intestinal poisoning. It does not produce spores.
  • Gram-negative bacteria Yersinia enterocolitica: a microorganism that does not produce spores, which is found in foods such as raw or raw pork and raw milk. It has gastric symptoms that can lead to future immunological complications for humans. Microorganism that creates infection with toxins in the intestine, while being resistant to heat. It has an adaptive advantage, which is that it is psychrophilic; can live at temperatures below 5 ° C.
  • Gram-negative bacteria Shigella spp. These are known as malignant infectious food microorganisms with a very small number of infectious bacteria. People can get this bacterium from raw and manipulated fruit, mainly with gastric symptoms accompanied by HUS: Hemolytic uremic syndrome. It does not contain spores, but it contains intestinal toxicity at the same time, because it is resistant to heat.
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