Introduction
For a Hazard Analysis and Critical Control Point (HACCP) plan to work well, it is important to first identify and understand all possible food safety risks. To help with this key step, we have created several detailed hazard analysis tables that cover a wide range of contaminants.
The information below focuses specifically on pathogenic bacteria hazards. These are disease-causing microorganisms that, when present in food, can pose a significant risk to consumer health. The hazard table provided gives a complete overview of this broad category, showing potential microbiological hazards, their sources, effective prevention strategies, and listing the critical control points and checks needed for their management.
Because the table contains a lot of detailed information spread across many columns, it is best to download the file to see it properly.
What are pathogenic bacteria hazards?
Pathogenic bacteria are harmful microorganisms in food that can cause illness. This is a very broad category that includes well-known bacteria such as Salmonella, Listeria monocytogenes, Campylobacter, and pathogenic Escherichia coli.
These bacteria can enter the food supply chain in various ways. Some are naturally present in raw ingredients (like meat, poultry, and fresh produce), while others are introduced through cross-contamination from surfaces or equipment, poor personal hygiene of food handlers, or inadequate sanitation procedures.
To protect consumers, the food industry employs many control measures. These include strict temperature controls (cooking, cooling, and refrigeration), sourcing from trusted suppliers, implementing robust cleaning and sanitation programs, and enforcing good hygiene practices. Government agencies set microbiological criteria and food safety standards to ensure foods are safe for consumption. Through these diligent controls and comprehensive regulations, the health risk from pathogenic bacteria is kept as low as possible.
iMIS Food - Biological Hazards - Pathogenic Bacteria Table
| Genus | Pathogenic Species | Morphology & Characteristics | Growth Conditions | Origin & Food Products | MID | Health Effects | Regulations (EU) | Prevention & Control | Inactivation |
|---|---|---|---|---|---|---|---|---|---|
| Aeromonas | A. hydrophila, A. caviae, A. sobria | • Gram- • Rod-shaped • Motile • Biofilm-former |
T range: Wide (grows well in the cold). Optimum T: 28-35°C. pH range: Wide (4.0-10.0). |
Origin: Aquatic environments, soil. Food products: Fish, shellfish, fresh produce, meat. |
High | Gastroenteritis: Diarrhoea, vomiting. Serious illness in vulnerable people. Onset: 12-48 hours. |
• Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 853-4/2004: GHP. |
• GHP (cleaning/disinfection, especially water contact surfaces). • Validated thermal processes (cooking/pasteurization). • Use of potable water. • Rapid chilling and cold chain maintenance. |
Heating: Heat-sensitive. Resistance: Grows in refrigerated conditions; resistant to low pH. |
| Bacillus | B. cereus | • Gram+ • Large rod-shaped • Spore-forming (key feature) • Strong biofilm-former |
T range: Wide (4-55°C). Optimum T: 30-40°C. |
Origin: Ubiquitous in soil, dust. Food products: Rice, pasta, starchy foods, sauces, spices, dairy. |
High (>10⁵ cells/g) | Emetic: Nausea, vomiting (toxin in food). Diarrhoeal: Cramps, diarrhoea (toxin in gut). |
• Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 853-4/2004: GHP. |
• Critical: Rapid cooling of cooked foods. Hot holding (>60°C). • Thorough reheating. • GHP and sanitation. |
Vegetative cells: Heat-sensitive. Spores: Extremely heat-resistant (requires UHT or retorting). Resistance: Spores are resistant to drying, freezing. |
| Brucella | B. melitensis, B. abortus, B. suis | • Gram- • Coccobacillus • Non-motile |
Optimum T: 37°C. Grows best near neutral pH. |
Origin: Infected animals (cattle, sheep, goats). Food products: Unpasteurised milk and fresh dairy products. |
Very low (<100 cells) | Brucellosis: Flu-like symptoms, undulating fever, chronic illness. Onset: Weeks to months. |
• Reg. (EC) 853/2004: GHP (milk must be from brucellosis-free herds). | • Critical: Validated pasteurisation of milk. • Sourcing milk exclusively from certified disease-free herds. |
Heating: Heat-sensitive. Resistance: Survives chilling, freezing, and prolonged periods in unpasteurised products. |
| Campylobacter | C. jejuni, C. coli | • Gram- • Slender, spiral rod • Motile (corkscrew) • Microaerophile |
Optimum T: 42°C (thermotolerant). Sensitive to high oxygen levels. |
Origin: GI tract of warm-blooded animals, especially poultry. Food products: Raw/undercooked poultry, unpasteurised milk, cross-contaminated foods. |
Low (<500 cfu) | Campylobacteriosis: Fever, abdominal pain, diarrhoea (often bloody). Sequelae: Guillain-Barré syndrome. |
• Reg. (EU) 2017/1495: Process hygiene criterion for broiler carcasses. • Reg. (EC) 2073/2005: Requires monitoring. |
• Critical: Cross-contamination prevention (separation of raw poultry). • Validated cooking/pasteurisation. • Farm biosecurity and slaughter hygiene. |
Heating: Very heat-sensitive. Resistance: Sensitive to drying and oxygen; survivors persist in freezing. |
| Clostridium | C. botulinum | • Gram+ • Rod-shaped • Spore-forming • Strict anaerobe (key feature) |
T range: Wide (some grow as low as 3.3°C). Requires: Low oxygen, specific pH/Aw (>4.6 pH for spores to germinate). |
Origin: Soil, sediments. Food products: Improperly processed canned/preserved foods, vacuum-packed products. |
Very low (ng range - Toxin) | Botulism: Potent neurotoxin causes flaccid paralysis, respiratory failure, death. Onset: 12-72 hours. |
• Reg. (EC) 852-3/2004: GHP. Standards: Canned foods must achieve 12-D reduction (Botulinum Cook). |
• Critical: Validated thermal processing (retorting) for low-acid canned foods. • Formulation control (Aw, pH, NaCl). • Strict refrigeration (<3°C) for non-heat treated chilled products. |
Toxin: Heat-sensitive (>85°C/5min). Spores: Extremely heat-resistant (requires >121°C). Vegetative cells: Killed by oxygen. |
| Clostridium | C. perfringens | • Gram+ • Large rod-shaped • Spore-forming • Strict anaerobe |
Optimum T: 43-45°C (rapid growth). | Origin: Soil, gut of humans/animals. Food products: Cooked meat, poultry, gravies, stews (large batches, slow-cooled). |
High (>10⁶ cells ingested) | Food poisoning: Intense abdominal cramps, watery diarrhoea. Onset: 8-22h. |
• Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 852-3/2004: GHP. |
• Critical: Rapid cooling of cooked foods. Hot holding (>60°C). • Division of large batches for faster cooling. • Thorough reheating. |
Vegetative cells: Heat-sensitive (>60°C). Spores: Heat-resistant (germinate during slow cooling). Resistance: Spores are resistant to drying, freezing. |
| Coxiella | C. burnetii | • Gram- • Coccobacillus • Spore-like SCV • Obligate intracellular |
N/A (does not grow in food) | Origin: Infected animals (goats, sheep, cattle). Food products: Unpasteurised milk and dairy products. |
Very low (1-10 cells) | Q Fever: Flu-like illness, pneumonia, hepatitis. Chronic form (endocarditis) possible. |
• Reg. (EC) 853/2004: GHP. Milk pasteurisation required. | • Critical: Validated pasteurisation (the legal standard is set to inactivate this pathogen). • Sourcing milk from healthy herds. |
Heating: Most heat-resistant non-spore-former (legal standard for milk pasteurisation is based on this). Resistance: Highly resistant to drying, UV, and sanitizers. |
| Cronobacter | C. sakazakii & spp. | • Gram- • Rod-shaped • Biofilm-former |
T range: Wide (grows as low as 6°C). Optimum T: 37-40°C. |
Origin: Ubiquitous in environment, processing plants. Food products: Powdered infant formula (PIF), dried milk products. |
Low (<10 cells for infants) | Severe infections in infants: Meningitis, sepsis, necrotizing enterocolitis. High mortality rate. | • Reg. (EC) 2073/2005: Strict criterion for PIF (Absence in 30 x 10g samples). | • Critical: Hygienic design of plant; rigorous dry cleaning and sanitation. • Environmental monitoring program (EMP). • GHP during PIF reconstitution (≥70°C water). |
Heating: Heat-sensitive. Resistance: Extremely resistant to drying and low water activity. |
| Escherichia | STEC/VTEC: E. coli O157:H7, O26, O103 | • Gram- • Rod-shaped • Motile • Biofilm-former |
T range: Wide (grows from 7°C). Resistant to acid. |
Origin: Intestinal tract of cattle/ruminants. Food products: Undercooked ground beef, raw milk, contaminated produce (sprouts), unpasteurised juice. |
Low (<100 cells) | Haemorrhagic colitis (bloody diarrhoea). Haemolytic Uraemic Syndrome (HUS) (kidney failure). |
• Reg. (EC) 2073/2005: Criteria for sprouts and as indicator organism. | • Critical: Validated thermal processes (cooking meat thoroughly). • Cross contamination prevention. • Good Agricultural Practices (GAPs). • Effective cleaning of produce/seeds. |
Heating: Heat-sensitive. Resistance: Survives low pH (acid); survives freezing. |
| Listeria | L. monocytogenes | • Gram+ • Rod-shaped • Biofilm-former • Facultative anaerobe |
T range: Wide (psychrotrophic - grows at 0°C). Resistant to salt (10% NaCl). |
Origin: Ubiquitous in environment, processing niches. Food products: RTE deli meats, soft cheeses, smoked fish, pâté, chilled ready meals. |
Low (<1000 cells for susceptible groups) | Listeriosis: Invasive disease (meningitis, septicemia). High fatality rate. Severe risk for pregnant women, newborns, elderly (YOPI). | • Reg. (EC) 2073/2005: Strict criteria for RTE foods (<100 CFU/g, or Absence in 25g). | • Critical: Post-lethality sanitation and EMP (focus on drains/niches). • Validated thermal processes. • Growth inhibitors (lactate, diacetate). • Validation to ensure <100 CFU/g limit is met throughout shelf-life. |
Heating: Heat-sensitive. Resistance: Grows in refrigeration, resistant to salt and low pH. |
| Mycobacterium | M. bovis | • Acid-fast bacilli • Rod-shaped • Aerobe |
N/A (does not grow in food) | Origin: Infected cattle (bovine tuberculosis). Food products: Unpasteurised milk and dairy products. |
Low (<10 cells) | Tuberculosis (TB): Chronic, systemic disease, often affecting lungs and lymph nodes. | • Reg. (EC) 853/2004: Requires milk pasteurisation. • Reg. (EU) 2016/429: Eradication and surveillance. |
• Critical: Validated pasteurisation. • Sourcing milk from officially TB-free herds. • Meat inspection. |
Heating: Heat-sensitive (standard pasteurisation conditions). Resistance: Waxy cell wall provides resistance to many sanitizers and drying. |
| Salmonella | S. enterica (Enteritidis, Typhimurium) | • Gram- • Rod-shaped • Motile • Biofilm-former |
T range: Wide (grows from 5°C). Optimum T: 37°C. |
Origin: Intestinal tract of many animals/humans. Food Products: Raw poultry, eggs, meat, produce, low-Aw foods (chocolate, spices). |
Low (<20 cells possible) | Salmonellosis: Fever, diarrhoea, cramps, vomiting. Severe systemic illness possible. | • Reg. (EC) 2073/2005: Strict criteria for RTE foods (Absence in 25g/10g). • Reg. (EC) 2160/2003: EU-wide control programs in poultry. |
• Critical: Validated thermal processes. • Cross contamination prevention. • Control programs in animal production and slaughter hygiene. |
Heating: Heat-sensitive. Resistance: Extremely resistant to drying/low water activity (survives years in low-Aw foods). |
| Shigella | S. sonnei, S. flexneri, S. dysenteriae | • Gram- • Rod-shaped • Non-motile |
Optimum T: 37°C. | Origin: Intestinal tract of humans and primates only (fecal contamination). Food products: Foods handled extensively (salads, sandwiches), contaminated water. |
Very low (10-200 cells) | Shigellosis (Bacillary Dysentery): Bloody diarrhoea, cramps, fever. Shiga toxin causes severe illness. | • Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 853-4/2004: GHP (focus on handler hygiene). |
• Critical: Strict GHP for food handlers (effective handwashing). • Exclusion of ill staff. • Prevention of bare-hand contact with RTE foods. |
Heating: Heat-sensitive. Resistance: Survives low pH (acid). |
| Staphylococcus | S. aureus | • Gram+ • Cocci (clusters) • Biofilm-former |
T range: Wide (grows from 7°C). Highly resistant to low Aw (grows down to 0.83). Highly salt tolerant (up to 20% NaCl). |
Origin: Humans (skin, nose, throat, cuts). Food products: Foods requiring handling and temperature abuse (salads, creams, cured meats, raw milk cheese). |
Toxin dose: >1 µg (from >10⁵ CFU/g) | Food poisoning (Intoxication): Severe nausea, forceful vomiting, cramps, caused by heat-stable toxin produced in food. | • Reg. (EC) 2073/2005: Process hygiene criteria (e.g., cheese). Levels >10⁵ CFU/g trigger toxin testing. | • Critical: Temperature control (hot >60°C or cold <7°C) to prevent growth and toxin production. • Strict GHP for food handlers. |
Vegetative cells: Heat-sensitive. Toxin: Extremely heat-resistant (survives UHT/canning). Resistance: Highly resistant to drying and salt. |
| Vibrio | V. parahaemolyticus, V. vulnificus, V. cholerae | • Gram- • Curved rod-shaped • Motile • Halophilic (requires salt) |
T range: Wide (grows from 5°C). Requires salt (optimum 1-3%). |
Origin: Marine and estuarine environments (saltwater). Food products: Raw or undercooked seafood (oysters, clams, fish). |
Low to High | Vibriosis: Watery diarrhoea. V. vulnificus: Life-threatening septicemia. V. cholerae: Cholera (severe dehydration). |
• Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 853-4/2004: GHP. |
• Critical: Rapid chilling (immediately post-harvest, ideally <5°C) of shellfish. • Harvest from approved waters. • Validated post-harvest treatments (e.g., HPP). |
Heating: Very heat-sensitive. Inactivation: Acid, HPP, irradiation. |
| Yersinia | Y. enterocolitica, Y. pseudotuberculosis | • Gram- • Coccobacillus • Motile at low T |
T range: Wide (psychrotrophic - grows as low as -1°C). | Origin: Intestinal tract of pigs (main reservoir). Food products: Raw/undercooked pork (esp. offal), raw milk, contaminated foods. |
High (10⁴ - 10⁹ cells) | Yersiniosis: Fever, abdominal pain (mimicking appendicitis), diarrhoea. Sequelae: Reactive arthritis. |
• Reg. (EC) 2073/2005: No specific criteria. • Reg. (EC) 853-4/2004: Pig hygiene. |
• Critical: Prevent cross-contamination from raw pork. • Careful evisceration at slaughter. • Validated thermal processes (cooking/pasteurisation). |
Heating: Heat-sensitive. Resistance: Grows in refrigeration (key hazard), freezing. |
Download and Print the Pathogenic Bacteria Hazards Table
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