Food Poisoning Collection (#3)

Listeria bacteria, SEM
Listeria sp. bacteria, coloured scanning electron micrograph (SEM). Listeria are Gram-positive rod-shaped bacteria. The species L. monocytogenes is a human pathogen, causing the disease listeriosis

Salmonella bacteria

Salmonella bacterium, TEM
Salmonella sp. bacterium, coloured transmission electron micrograph (TEM). Salmonella is a Gram-negative rod-shaped bacterium in the same family as Escherichia coli (Enterobacteriaceae)

Clostridium perfringens bacterium
False-colour transmission electron micrograph (TEM) of Clostridium perfringens (alternative name Clostridium welchii or Welchs bacillus), an individual Gram-positive, anaerobic

Clostridium perfringens bacteria
False-colour scanning electron micrograph (SEM) of chains of the Gram-positive, anaerobic, spore- forming bacteria Clostridium perfringens (also known as Clostridium welchii or Welchs bacillus)

Salmonella bacterium. Coloured transmission electron micrograph (TEM) of a section through a Salmonella sp. bacterium. It is seen on a fractal background

False-colour TEM of Clostridium botulinum

Gas gangrene bacteria, SEM
Gas gangrene bacteria (Clostridium perfringens), coloured scanning electron micrograph (SEM). These rod-shaped bacteria are pathogenic

Salmonella typhimurium bacterium, SEM
Salmonella typhimurium bacterium, coloured scanning electron micrograph (SEM). This bacterium is also known as Salmonella enterica serovar typhimurium

Bacteria on cooked roast beef
Bacterial contamination of food. Coloured scanning electron micrograph (SEM) of the surface of a piece of cooked roast beef showing colonies of rod-like bacteria (green)

Clostridium bacteria
Coloured transmission electron micrograph (TEM) of Clostridium botulinum bacteria, the cause of botulism food poisoning. The bacterium seen in longitudinal section at centre is in the process of

Clostridium botulinum bacteria with spores
Coloured transmission electron micrograph (TEM) of the bacteria Clostridium botulinum, cause of botulism food poisoning in humans, in the process of sporulation (spore formation)

Cell division in Salmonella bacterium
Salmonella cell dividing. Coloured Transmission electron micrograph of the bacterium Salmonella typhimurium undergoing division by binary fission

Rod-shaped bacteria, artwork
Rod-shaped bacteria. Computer artwork of rod-shaped bacteria (bacilli) on the stomach lining. Many bacteria have this shape, including Escherichia coli

Salmonella bacterium, computer artwork. This is a Gram-negative rod-shaped bacteria that has flagella (hair-like structures) that it uses for locomotion

Escherichia coli 0157: H7 bacteria
E. coli 0157:H7 bacteria. Coloured transmission electron micrograph of Escherichia coli 0157:H7 bacteria, cause of foodborne illness. This E

TEM of Escherichia coli 0157: H7 bacteria
E. coli 0157:H7 bacteria. Transmission Electron Micrograph (TEM) of Escherichia coli 0157:H7 bacteria, cause of foodborne illness. Several cells are seen sectioned at different angles

Salmonella typhimurium bacteria, SEM
Salmonella typhimurium bacteria, coloured scanning electron micrograph (SEM). These bacteria, also known as Salmonella enterica serovar typhimurium, are Gram-negative

Listeria monocytogenes bacteria, TEM
Listeria bacteria. Coloured transmissionelectron micrograph (TEM) of a Listeria monocytogenes bacterium (centre to bottomright). It is dividing by a process of unequalcell growth known as budding

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"Unseen Culprits: Exploring the Microscopic World of Food Poisoning" E. Coli bacteria, as seen under a scanning electron microscope (SEM), are one of the leading causes worldwide. Salmonella bacteria, also observed through SEM, pose a significant threat to food safety and can cause severe illness if ingested. The transmission of Norovirus particles, captured using a transmission electron microscope (TEM), is another common source of foodborne illnesses. E. Coli bacteria are notorious for contaminating various foods such as raw meats and unpasteurized dairy products, making proper cooking and hygiene practices crucial in preventing infections. Another SEM image reveals the presence of Salmonella bacteria on contaminated surfaces or in improperly handled food items. A culture displaying Salmonella bacterium highlights the need for strict sanitation measures during food processing to prevent bacterial growth and subsequent contamination. The strain E. coli 0157:H7 is particularly dangerous due to its ability to produce toxins that can lead to severe complications like kidney failure when consumed through contaminated foods or water sources. Witnessed under SEM once again, a dividing Salmonella bacterium showcases their rapid multiplication potential within our digestive system if we consume contaminated foods or beverages. SEM images further reveal the intricate structure of Salmonella typhimurium bacteria responsible for causing gastroenteritis symptoms such as diarrhea, abdominal pain, and fever upon ingestion. Salmonella typhimurium bacterium magnified by an SEM reminds us that even microscopic organisms have substantial impacts on public health; thus ensuring proper food handling practices remains essential in safeguarding against these harmful pathogens.