2-a Common Foodborne Illnesses

Question 1

FDA identified 5 foodborne illness include
and one other one…

Answer 1

-Salmonella (non-typoidal and Typhi) -also on CDC list
-Shigella
-Norovirus -also on CDC list
-Hepatitis A Virus (HAV)
-Shiga Toxin-Producing (E.) coli
-Botulism (other)

Question 2

When a foodborn illness is diagnosed (employee), the certified protection manager must

Answer 2

restrict these employees until they are cleared to return to duty
-FDA’s foodborne illness

Question 3

Salmonella (non-typoidal and Typhi) are caused by:

Answer 3

food poisoning,
caused by seveal strains of salmonella bacteria
associates with improer stored / undercooked chicken
-found in any food item that has been exposed to animal waste

Question 4

salmonella will develop _and last for _and have ____ symptoms and ____ people are volunerable?

Answer 4

develop within 12-72 hours
-will last from 4- 7 days
-will cause diarrhea, nausea, vomiting, and dehydration
-volunerable: Very young, elderly, and immune-compromised individuals

Question 5

typhoid feaver is caused by ______
with symtoms of __________

Answer 5

is also caused by salmonella
characterized by high fever, constipation, headache, vomiting

Question 6

Salmonella provention steps:

Answer 6

-chicken on lowest shelf
-frequent handwashing
-change gloves
-clean & sanitize work surface multiuse tools
-cook and hold foods properly

Question 7

Shigella is a ____, found in ____,
and is transmitted by _____

Answer 7

strain of bacteria found in the digestive tract of human and is transmitted by touching the feces of an infected person, swimming in water where the bacteria is present, or drinking water that is contaminated by the bacteria.

Question 8

Symptoms of shigella infection will develop how soon? and last how long?
Maybe contageous for how long?

Answer 8

develop within two to three days of exposure but can occur in as little as a day or as late as a week after infection.
it may last up to a week or more …
stools can contaminate others up to 4 weeks past sympotoms have passed

Question 9

Shigella symptons include

Answer 9

• diarrhea
• Mild cases confined to lose, water stool.
• severe cases, develop dysentery and need to be hospitalized.
• may impact other organs outside the digestive system leading to rashes, arthritis, kidney failure, and even neurological problems.

Question 10

how is Shigella tranmitted?

Answer 10

person to person and many of them are favorites on food buffets and backyard barbecues.

Question 11

foods at risk for Shigella infections?

Answer 11

-salads with mayonnaise-based dressing like potato salad, macaroni salad, fruit salad, and green salad
-minced shrimp salad, tuna, chicken, and turkey salad, raw oysters
-rice balls, cooked beans, and refried bean
-banana or rice pudding, sliced strawberries

Question 12

steps to reduce Shigella tranmissions include

Answer 12

-handwashing
-change gloves frequently
-sanitizing work surfaces
-sanitizing multiuse tools and flatware
-do not work if you have been exposed to Shigella

Question 13

Norovirus- a perons is contagious when?

Answer 13

-extremely contageous
-at start of sickness to 3 days to 2 weeks after recovery

Question 14

Norovirus treatment?

Answer 14

-feel sick without warning - comes suddenly
-illness brief but keep from going to work
-viral infection, cannot be treated by antibiotices
no existing ant-viral medication or vaccination
most call it a stomack flu

Question 15

Norovirus symptons

Answer 15

-nausea and vomiting
-stomach cramping
-water non-bloody diarrhea
-headache and muscle aches
-low grade fever and chills

Question 16

how is norovirus transmitted?

Answer 16

on surface like counter tops, drinking glasses, handrails, and trays.

Question 17

prevention for norovirus includes

Answer 17

handwashing, proper cleaning, sanitizing, and staying away from the food establishment while ill.
-you must have a written plan in place that includes instruction for the use of EPA registered disinfectants that can destroy norovirus.

Question 18

Hepatitis A Virus (HAV) define

Answer 18

-viral infecton on the liver
-not immunized against it

Question 19

Hepatitis A Virus (HAV) incubatoin period

Answer 19

15 to 50 days is needed before the viral load is high enough for symptoms to be easily recognized as HVA.

Question 20

Hepatitis A Virus (HAV) symptons include

Answer 20

-diarrhea
-dark urine
-jaundice
-fever
-headache
-Nausea and abdominal pain
-loss of appetite

Question 21

Hepatitis A Virus (HAV) -how long do symptons linger?

Answer 21

• present for less than two months,
• a small percentage of cases, symptoms of the virus linger and lead to relapse for up to 6 months.
• can and does live outside the human body for months.
• Since it is a virus, it can be killed.

Question 22

Hepatitis A Virus (HAV) transmission

Answer 22

waterborne virus that is transmitted to humans through a variety of sources including:
-undercooked shellfish harvested from polluted waters
-cold cuts and sandwiches
-fresh squeezed juices, raw vegetables and fruits, salads
-water contaminated with sewage and the bodily fluids of an infected person

Question 23

Hepatitis A Virus (HAV) prevention?

Answer 23

proper sanitation and good person hygiene, including washing hands.
-employee must not work until he has been cleared to return to work by a medical professional.

Question 24

Shiga Toxin-Producing Escherichia (E.) coli- found where? (in the body)

Answer 24

digestive tract of the human body and most other animals

Question 25

Shiga Toxin-Producing Escherichia (E.) coli -spread though?

Answer 25

poor processing handling of food that has been contaminated by infected animal or hunan feces and other unsanitary conditions.

Question 26

Shiga Toxin-Producing Escherichia (E.) coli -sources include

Answer 26

-ground meat
-raw untreated milk
-yogurt made with untreated milk
-fruits and vegetables that come in contact with animal manure
-contaminated water
-petting zoos
-other people

Question 27

Shiga Toxin-Producing Escherichia (E.) coli prevention techniques

Answer 27

-cooking meat correctly, and holding meat at the correct temperature.
-handwashing, after use restroom and touching raw meats.
-completely wash any fruits or vegetables that may be contaminated with manure-based fertilizers.

Question 28

Shiga Toxin-Producing Escherichia (E.) coli- symptons include

Answer 28

diarrhea.
Some strains cause bloody diarrhea and,
in server cases, blood problems, kidney failure, seizures, and death.

Question 29

Shiga Toxin-Producing Escherichia (E.) coli- symptons include- when do symptoms develop?

Answer 29

Symptoms usually develop in three to four days, although they can develop in as little as one or as many as eight days after infection.

Question 30

Clostridium botulinum (Botulism) define

Answer 30

neurotoxin that is produced by the bacterium Clostridium
-life threating disease
-one of the most toxic substances - microscopic amounts can cause illness and death

Question 31

Clostridium botulinum (Botulism) is tranmitted by

Answer 31

primarily to home canned foods
-infants/ toddlers
-honey
-home canned vegetables and fruits
-corn syrups

Question 32

Clostridium botulinum (Botulism) who is affected

Answer 32

children (over 3) though adults

Question 33

Clostridium botulinum (Botulism) common products for botulism?

Answer 33

-home-canned foods with a low acid content
-improperly canned commercial foods
-home-canned or fermented fish
-herb-infused oil
-baked potatoes in aluminum foil
-cheese sauce
-bottled garlic
-foods held in a danger zone for extended periods of time

Question 34

Botulism prevention?

Answer 34

ensuring that canned and packaged items are in good condition upon receipt. Even small dents in canned foods can potentially be dangerous. If a can has been dented, it is better to play it safe than sorry and return the item to the vendor instead of using it.