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 - Pathogenic Bacteria Hazards Table
| Genus | Pathogenic Species | Morphology and Characteristics | O₂ | T range (°C) | pH range | Optimum pH | Aw (>) | Origin + Food Products | MID | Illness | Regulations | Inactivation |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Aeromonas | A. hydrophila, A. caviae, A. sobria | Gram- Rod-shaped Motile Biofilm-former |
Facultative anaerobe | 4 - 45 | 4.0 - 10.0 | 7.0 - 8.0 | >0.97 | Origin: Aquatic environments, soil. Food: Fish, shellfish, fresh produce, meat, dairy. |
High | Gastroenteritis, with symptoms including diarrhoea, vomiting, and fever. | No specific microbiological criteria; general food safety and water quality rules apply. | Sensitive to standard pasteurisation temperatures. Survives refrigeration and freezing. Susceptible to high-pressure processing (HPP). |
| Bacillus | B. cereus | Gram+ Large rod-shaped Spore-forming Motile Biofilm-former |
Facultative anaerobe | 4 - 55 | 4.9 - 9.3 | 6.0 - 7.5 | >0.91 | Origin: Ubiquitous in soil, dust. Food: Rice, pasta, starchy foods, sauces, soups. |
High | Two types of illness: one causing rapid vomiting and another causing diarrhoea and cramps. | No specific microbiological criteria; general food safety and water quality rules apply. | The cells are killed by pasteurisation, but the spores can survive boiling. The vomiting toxin is extremely heat-stable. |
| Brucella | B. melitensis, B. abortus, B. suis | Gram- Coccobacillus Non-motile |
Aerobe | 6 - 45 | 4.3 - 9.8 | 6.6 - 7.5 | >0.95 | Origin: Infected host animals. Food: Unpasteurised milk and dairy products ("fresh" cheeses). |
Very low | Brucellosis (undulant fever), a serious infection with recurring fever and flu-like symptoms. | No specific microbiological criteria; control is primarily through animal health laws and eradication programs. | Killed by standard milk pasteurisation. Susceptible to common disinfectants but can survive for long periods in cool, moist environments. |
| Campylobacter | C. jejuni, C. coli | Gram- Slender, spiral/curved rod Motile |
Microaerophile | 30 - 47 | 4.9 - 9.0 | 6.5 - 7.5 | >0.98 | Origin: Guts of warm-blooded animals, especially poultry. Food: Raw/undercooked poultry, raw milk. |
Low | Campylobacteriosis, one of the most common foodborne illnesses, with diarrhoea (often bloody) and fever. | No specific microbiological criteria; control is focused on process hygiene for poultry carcasses at the slaughterhouse. | Destroyed by thorough cooking and pasteurisation. It is sensitive to drying and acidic conditions but survives well at refrigeration temperatures. |
| Clostridium | C. botulinum | Gram+ Rod-shaped Spore-forming Motile (most) |
Strict anaerobe | P: 10 - 50 NP: 3.3 - 45 |
P: >4.6 NP: >5.0 |
6.0 - 7.0 | P: >0.94 NP: >0.97 |
Origin: Soil and aquatic sediments. Food: Improperly canned foods, vacuum-packed products, honey. |
~0.03 μg for neurotoxin (by injection); oral dose is higher. | Botulism, a rare but severe illness from a potent neurotoxin that can lead to paralysis and death. | No specific microbiological criteria; safety is ensured through process controls, such as the "botulinum cook" for low-acid canned foods. | The toxin is destroyed by heating (e.g., boiling for 10 min), but the spores are extremely heat-resistant. Growth is prevented by acid, low water activity, or preservatives. |
| Clostridium | C. perfringens | Gram+ Large, rod-shaped Spore-forming Non-motile |
Strict anaerobe | 12 - 50 | 5.0 - 9.0 | 6.0 - 7.5 | >0.93 | Origin: Soil, sediments, gut of humans and animals. Food: Cooked meat, poultry, gravies (large batches). |
High | Food poisoning with intense abdominal cramps and watery diarrhoea. | No specific microbiological criteria; control is based on proper temperature management. | Cells are killed by heat, but spores often survive boiling. Rapid cooling of food after cooking is the most critical control measure. |
| Coxiella | C. burnetii | Gram- Pleomorphic Coccobacillus Non-motile |
Obligate intracellular | N/A | N/A | N/A | N/A | Origin: Infected animals (goats, sheep, cattle). Food: Unpasteurised milk and dairy products. |
Very low | Q Fever, a flu-like illness with high fever and severe headache. | No specific microbiological criteria; control relies on animal health management and the legal requirement to pasteurise milk. | The most heat-resistant non-spore-forming pathogen in milk. Standard milk pasteurisation is designed to kill it. |
| Cronobacter | C. sakazakii & spp. | Gram- Rod-shaped Motile Biofilm-former |
Facultative anaerobe | 6 - 47 | 5.0 - 9.0 | 6.0 - 8.0 | >0.95 | Origin: The environment, processing plants. Food: Powdered infant formula (PIF), dried milk. |
Low (<10 cells for infants) |
Causes severe and often fatal meningitis and sepsis in infants. | • Regulation (EC) 2073/2005 | Killed by pasteurisation when hydrated. Its key feature is extreme resistance to drying and dry environments. |
| Escherichia | STEC/VTEC: E. coli O157:H7, etc. | Gram- Rod-shaped Motile Biofilm-former |
Facultative anaerobe | 7 - 50 | 4.4 - 9.0 | 6.5 - 7.0 | >0.95 | Origin: Guts of cattle and other ruminants. Food: Undercooked ground beef, raw milk, sprouts. |
Low | Haemorrhagic colitis (bloody diarrhoea) and can lead to kidney failure (HUS), especially in children. | • Regulation (EC) 2073/2005 | Killed by thorough cooking. It is tolerant of acidic conditions, allowing it to survive in some foods and stomach acid. |
| Listeria | L. monocytogenes | Gram+ Rod-shaped Tumbling motility Biofilm-former |
Facultative anaerobe | 0 - 45 | 4.4 - 9.6 | 6.0 - 8.0 | >0.92 | Origin: Soil, water. Food: Ready-to-eat (RTE) deli meats, soft cheeses, smoked fish. |
Low | Listeriosis, a serious invasive disease causing meningitis and sepsis. Very high risk for pregnant women. | • Regulation (EC) 2073/2005 | Killed by pasteurisation. Ability to grow at refrigeration temperatures. Tolerant of high salt. |
| Mycobacterium | M. bovis | Acid-fast Rod-shaped Non-motile |
Aerobe | N/A | N/A | N/A | N/A | Origin: Infected cattle. Food: Unpasteurised milk and dairy products. |
Low | Tuberculosis (TB), a chronic disease affecting the lungs and other organs. | No specific microbiological criteria; control is through animal health laws. | Effectively killed by milk pasteurisation. Resistant to some chemical disinfectants due to its waxy cell wall. |
| Salmonella | S. enterica (all serovars) | Gram- Rod-shaped Motile Biofilm-former |
Facultative anaerobe | 5 - 47 | 3.8 - 9.5 | 6.5 - 7.5 | >0.94 | Origin: Guts of animals (poultry, pigs). Food: Raw poultry, eggs, meat, contaminated produce. |
Low | Causes Salmonellosis, a classic foodborne illness with diarrhoea, fever, and cramps. | Strict food safety criteria exist for many foods, especially poultry, eggs, and ready-to-eat products. National control programs aim to reduce it in live animals. | Destroyed by thorough cooking and pasteurisation. It can survive for very long periods in dry environments like chocolate or spices. |
| Shigella | S. sonnei, S. flexneri, etc. | Gram- Rod-shaped Non-motile Biofilm-former |
Facultative anaerobe | 6 - 47 | 4.8 - 9.3 | 6.0 - 8.0 | >0.96 | Origin: Intestinal tract of humans only. Food: Foods contaminated by infected food handlers (e.g. salads). |
Very low | Shigellosis (bacillary dysentery), with bloody diarrhoea and fever. | No specific microbiological criteria; its presence indicates a direct failure of Good Hygiene Practices (GHP) and is unacceptable. | Easily killed by cooking. Control relies almost entirely on preventing contamination through strict personal hygiene of food handlers. |
| Staphylococcus | S. aureus | Gram+ Cocci in grape-like clusters Non-motile |
Facultative anaerobe | 7 - 48 | 4.0 - 10.0 | 6.0 - 7.0 | >0.83 | Origin: Humans. Food: Hand-made foods not reheated (e.g., salads, pastries). |
>1 μg of toxin | Food poisoning with rapid and severe vomiting and nausea from a pre-formed toxin. | • Regulation (EC) 2073/2005 | The bacteria are killed by pasteurisation, but the toxin is very heat-stable and survives boiling. Tolerant of low water activity and high salt. |
| Vibrio | V. parahaemolyticus, V. vulnificus, etc. | Gram- Curved rod-shaped Motile Biofilm-former |
Facultative anaerobe | 5 - 43 | 4.8 - 11.0 | 7.5 - 8.5 | >0.94 | Origin: Saltwater environments. Food: Raw or undercooked seafood, especially oysters. |
Varies by species | Vibriosis, with symptoms ranging from watery diarrhoea to severe bloodstream infections. | No specific microbiological criteria; control is managed through good practices during and after harvest. | Destroyed by thorough cooking of seafood. Rapid chilling after harvest is critical to stop its growth. Freezing reduces numbers but does not eliminate it. |
| Yersinia | Y. enterocolitica | Gram- Coccobacillus Motile at <30°C |
Facultative anaerobe | -1 - 42 | 4.2 - 10.0 | 7.0 - 8.0 | >0.94 | Origin: Guts of pigs. Food: Raw or undercooked pork, raw milk. |
High | Yersiniosis, with fever, diarrhoea, and abdominal pain that can mimic appendicitis. | No specific microbiological criteria; control is focused on good hygiene practices at farms and slaughterhouses. | Killed by standard cooking and pasteurisation. A key characteristic is its ability to grow at refrigeration temperatures. |
Download and Print the Pathogenic Bacteria Hazards Table
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