2. Unit IV Flashcards
Sources: foods like rice and leftovers, as well as sauces, soups and other prepared foods.
Prevention: Proper storing
Bacillus cereus
Sources:
- Honey and products with honey
- Improperly home-canned or preserved food
Prevention: Follow safe home caning instructions
Botulism
Sources: Unpasteurized (raw) milk, chicken, shellfish, turkey, contaminated water.
Prevention:
- Do no drink raw milk
- Do not drink untreated water
Campylobacter
Sources: Beef, poultry, gravies, food left for long periods in steam tables of at room temperature, and time and/or temperature abuse foods.
Prevention: Thoroughly cook foods
Clostridium perfringens
Sources: Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk or juice, soft cheese made from raw meat, and raw fruits and vegetables
Prevention: Avoid eating high-risk foods
Escherichia coli
Sources: Raw or undercooked shellfish from contaminated water, contaminated drinking water, undercooked foods, and cooked foods that are not reheated after contact with an infected food handler.
Symptoms: Diarrhea, dark urine, fever, jaundice
Prevention: Avoid eating undercooked fish
Hepatitis A
Sources:
- Unpasteurized (raw) milk and dairy products
- Soft cheese made wih unpateurized milk
- Raw fruits and vegetables
- Ready to eat deli meats and hot dogs
- Refrigerated pates and meat spreads
- Refrigerated smoked foods
Prevention: Do no drink raw milk
Listeria
Sources: Produce, shellfish, ready to eat foods touched by infected food workers or any other food contaminated with particles of vomit and feces from an infected person.
Prevention:
- Handwashing
Norovirus
Sources:
Foods - A variety of foods have been linked to this microorganism, including vegetables, chicken, pork, fruits, nuts, eggs, beef and sprouts.
Animals and their environments - reptiles, ampibians
Prevention:
- Avoid eating high risk foods
Salmonella
Sources: Contact with an infected person or consumption of contaminated food or water.
Prevention:
- Handwashing
- Do not prepare food while ill
Shigella
Sources: Commonly found in the skin, can contaminate food if hey don’t wash their hands.
Prevention:
- Handwashing
Staphylococcus aureus
Source:
- Raw of undercooked shellfish, particularly oyster.
- Brackish water can cause skin infection when wound is exposed
Prevention:
- Don’t eat raw or undercooked oyster or shellfish
Vibrio species causing vibriosis
What are the common food borne disease causes
- Bacillus cereus
- Botulism
- Campylobacter
- Clostridium perfringens
- Escherichia coli
- Hepatitis A
- Listera
- Norovirus
- Salmonella
- Shigella
- Staphylococcus aureus
- Vibrio species
Non-bacterial agens of foodborne illness
Helminths
Nematodes
Protozoa
Viruses
Toxic metabolites of fungi and algae
Flatworm
Helminths
2 groups under helminths
- Trematoda
- Cestoda
______ (liver fluke) is the most common Trematoda.
The mature stage develop in human, sheep or cattle.
Leaf like animal found in the bile duct after feeding on the liver
Main symptoms: Discomfort in the liver region of the abdomen
Fasciola hepatica (liver fluke)
It is a human tapeworm
-
Cestoda
- Beef meat (Taenia saginata)
- Pork meat (Taenia solium)
‘Roundworm’
Nematodes
Trichinella spiralis
- It is a widely spread nematode responsible for the disease trichinellosis.
- The disease is acquired from consumption of infected raw or poorly cooked pork products, especially sausages.
Trichinella spiralis
Protozoa
Example: -
Toxigenic fungi
Example: -
Giardia lamblia
Mycotoxins of Aspergillus
Conditions of high humidity and warm temperature give rise to high levels of _________.
aflatoxins
MYCOOXINS OF PRNICILLIUM
- _____ an _____ cause the blue green mould of oranges and lemons
- _____ causes the soft rot of apples, moulding of jams, bread and cakes.
- _____ and _____ create the mould ripened blue and soft cheeses
- Penicillium italicum and Penicillium digitaum
- Penicillium expansum
- Penicillium roqueforti and Penicillium camemberti
