Bacteria Flashcards
Bacillus cereus
Diarrhea illness:
Cooked vegetables
Meat products
Milk
Vomiting illness:
Cooked rice dishes
Listeria monocytogenes
Raw meat
Unpasteurized dairy products
Ready-to-eat food, such as deli meat, hot dogs, and soft cheeses
Enterohemorrhagic and shiga toxin-producing Escherichia coli
Ground beef (raw and under cooked) Contaminated produce
Campylobacter jejuni
Poultry
Water contaminated with the bacteria
Meats
Stews/gravies
Clostridium perfringens
Meat
Poultry
Dishes made with meat and poultry, such as stews and gravies
Clostridium botulinum
Incorrectly canned food
Reduced-oxygen packaged (ROP) food
Temperature-abused vegetables, such as potatoes
Untreated garlic-and-oil mixtures
Salmonella spp.
Poultry and eggs
Dairy products
Produce
Salmonella Typhi.
Ready-to-eat food
Beverages
Shigella spp.
Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken)
Food that has made contact with contaminated water, such as produce
Staphylococcus aureus
Salads containing TCS food (egg, tuna, chicken, and macaroni)
Deli meat
Vibrio vulnificus and Vibrio parahaemolyticus
Oysters from contaminated water usually due to human waste
These bacteria can be prevented through time and temperature control
Bacillus cereus Listeria monocytogenes Enterohemorrhagic and shiga toxin-producing E. coli Campylobacter jejuni Clostridium perfringens Clostridium botulinum
These bacteria can be prevented by preventing cross-contamination
Salmonella spp.
Salmonella Typhi
These bacteria can be prevented by practicing personal hygiene
Shigella spp.
Staphylococcus aureus
These bacteria can be prevented by purchasing products from approved, reputable suppliers
Vibrio vulnificus
Vibrio parahaemolyticus
