1.4

Question 1

Five major risk factors associated with FBI

Answer 1

Food Unsafe Sources Inadequate cooking Time-Temperature Abuse Poor Hygiene Cross Contamination

Question 2

Bacillus Cereus

Answer 2

Bacillus Cereus:
Bacteria, Spore-former Symptoms: diarrhea, vomiting
Hazardous Foods / Sources:
Cooked rice, meat or vegetable dishes
Risk Factor:
Time-Temperature Abuse

Question 3

Campylobacter

Answer 3

Campylobacter:
Bacteria
Symptoms: diarrhea "flu like" mistaken for 24 hr flu
Hazardous Foods / Sources:
Raw poultry, unpasteurized milk
Risk Factor(s):
Food Unsafe Sources, Inadequate cooking,
Cross-Contamination

Question 4

Clostridium perfringens

Answer 4

Clostridium perfringens
Bacteria, Spore-former, Toxin Producer Symptoms: cramps, diarrhea
Hazardous Foods / Sources
Cooked food dishes
Risk Factor:
Time-Temperature Abuse

Question 5

Escherichia coli O157:H7

Answer 5

E. coli O157:H7
Bacteria, Toxin Producer Symptoms: cramps, diarrhea + HUS(Hemolytic uremic syndrome causes kidney damage in susceptible populations, especially children.)
Hazardous Foods / Sources
Raw meats and vegetables
Risk Factor(s):
Inadequate Cooking, Poor Hygiene, Cross-Contamination

Question 6

Staphylococcus aureus

Answer 6

Staphylococcus aureus
Bacteria, Toxin Producer Symptoms: cramps, nausea
Hazardous Foods / Sources
Meats, eggs, salads, and employees
Risk Factor(s):
Time-Temperature Abuse, Poor Hygiene, Cross-Contamination

Question 7

Listeria monocytogenes

Answer 7

Listeria monocytogenes
Bacteria
Symptoms: flu-like + complications
Hazardous Foods / Sources
Raw foods and dairy
Risk Factor:
Cross-Contamination

Question 8

Norovirus

Answer 8

Norovirus
Virus
Symptoms: nausea, vomiting, diarrhea
Hazardous Foods / Sources
Shellfish and infected employees
Risk Factor(s):
Food from Unsafe Sources, Poor Hygiene

Question 9

Hepatitis A

Answer 9

Hepatitis A
Virus
Symptoms: cramps, fever, jaundice
Hazardous Foods / Sources
Shellfish, infected persons
Risk Factor(s):
Food from Unsafe Sources, Inadequate Cooking , Poor Hygiene

Question 10

Salmonella & Shigella

Answer 10

Salmonella & Shigella
Bacteria (Shigella produces a toxin) Symptoms: nausea, vomiting, diarrhea, fever
Hazardous Foods / Sources
Raw meats, salads, dairy, many others
Risk Factor(s):
Inadequate Cooking,
Time-Temperature Abuse, Cross-contamination

Question 11

Clostridium botulinum

Answer 11

Another important Clostridium is Clostridium botulinum, which causes botulism. Botulism is rare. It’ toxin can paralyze human cells, leading to death. The main risk factor for botulism is food from unsafe sources, especially home- canned foods. Baked potatoes left at room temperature as well as garlic in oil mixtures may also cause botulism outbreaks.