Food Poisoning bacteria

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식품 위해 미생물 소개
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Bacillus Subtilis
Botulinum
Campylobacter
Clostridium
Escherichia coli
Listeria
Salmonella
Staphylococcus
Vibrio
Norovirus

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Bacillus Subtilis
Bacillus subtilis, known also as the hay bacillus or grass bacillus.
It is a Gram-positive, catalase-positive bacterium.
B. subtilis is rod-shaped, and has the ability to form a tough, protective endospore.
B. subtilis has been classified as an obligate aerobe, though recent research has demonstrated that this is not strictly correct.

Botulinum toxin
A protein and neurotoxin produced by the bacterium Clostridium botulinum.
It can cause botulism, a serious and life-threatening illness in humans and animals.
Popularly known by one of its trade names, Botox.
It can be absorbed from eyes, mucous membranes, respiratory tract or non-intact skin.

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Norovirus
They are a genetically diverse group of single-stranded RNA.
They are transmitted by contaminated food or water and by person-to-person contact.
Noroviruses are the most common cause
of viral gastroenteritis in humans.
Norovirus affects people of all ages.
After infection, immunity to norovirus is usually incomplete and temporary.
Many norovirus outbreaks have been traced to food that was handled by one infected person.

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