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Food Safety > Bacteria/Terms > Flashcards

Bacteria/Terms Flashcards

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Gourmet Food flashcards
1
Q

types of hazards:

A

biological, chemical, physical

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2
Q

people can make food unsafe by:

A
  • poor personal hygiene
  • time-temperature abuse
  • cross-contamination
  • poor cleaning/sanitizing
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3
Q

?: transfer of pathogens from one food to another

A

Cross contamination

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4
Q

?: allergen from one food transfers to other food item meant to be allergen free

A

Cross contact

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5
Q

?: sensitivity to foods due to contamination with biological or chemical hazards

A

Hypersensitivity

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6
Q

Who publishes to food code?

A

FDA and US public health services

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7
Q

Who manages ServSafe credentials?

A

NRA national restaurant association

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8
Q

CDC claimed these are the top 5 foodborne pathogens:

A

Norovirus, Salmonella, Clostridium perfringens, Campylobacter jejuni, Staphylococcus aureus

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9
Q

4 Most costly foodborne bacteria:

A

Salmonella, listeria, campylobacter, clostridium perfringens

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10
Q

Can classify pathogens based on:

A

environment, forms, sources

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11
Q

Bacteria need:

A

F: Food
A: Acid (7-14 pH)
T: Time
T: Temperature
O: Oxygen
M: Moisture

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12
Q

Salmonella SPP

A
  • lives intestines of humans/other animals, found in poultry, eggs, dairy, produce contaminated with salmonella-infected water/soil
  • Sym: F, D, V, Stomach cramp
  • time onset: 6hrs-6days, lasts 4-7 days
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13
Q

Salmonella Typhi

A
  • transmitted from human to human, found in ready-to-eat food, beverages, contaminated water of shellfish from contaminated water
  • PM: exclude person diagnosed with it, cook food to min internal temp, avoid cross contamination
    -Sym: F, weakness, stomach pain, headache, loss of appetite
  • time onset: 6-30 days can last for month
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14
Q

Camoylobacter Jejuni

A
  • in animal organs/intestines infect during slaughter, milk can also be contaminated so pasteurization important, raw/undercooked poultry, contaminated water GASTROENTERITIS
  • PM: cook to minimus tempt, no cross-cont, control time/temp
  • sym: watery/bloody diarrhea, stomach cramping, F, V, Headaches
  • time onset: 2-5days last for 1 eek
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15
Q

Shigella Sp

A
  • human intestine, bare hand flies, water with feces.
  • Associated with poultry, cont water, veg, meat/stew/gravy
  • Sym: bloody diarrhea, stomach cramps
  • time onset: 1-2 days can last 1 week
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16
Q

Vibrio vulnificus and Vibrio parahaemolyticus

A
  • shellfish/oyster in contaminated water (bac prolliferates in temp danger zone so warm summer days are dangerous)
  • Sym: watery diarrhea, V, stomach cramps, N, F, chills
    time onset: within 24 hrs, lasts 3 days
17
Q

Bacillus Cereus

A

-Aerobic and spore forming
- rice product, cereral, mixed food like caseeroles/pudding
-Diarrheal: watery D, stomach pain/cramping, 6-15hrs lasts 24 hrs, in cooked plant food, meat product
- Vomiting: N, V, 30min-6hrs last 24 hours, cooked rice dishes

18
Q

Listeria Monocytogenes

A
  • in cool moist environment, found in deli meat, hot dogs, soft cheeses. Not good for preg women
  • Symp: F, Fatigues, meningitis
  • Time onset: 2-30 days, L 1-4 wk
19
Q

Cronobacter Sakazakii

A
  • dry foods like powdered infant formula, powdered milk, herbal tea, flour, deadly to infants
  • Symp: F, poor feeding, crying, low energy
20
Q

Yersinia Enterocolitica

A
  • carried by pigs, causes gastroenteritis in humans. Raw/undercooked port, meat, unpast milk, shellfish
    -Symp: kids is bloody d, F, stomach pain. Adults: abdo pain, F
  • Time onst: 4-7days resolved few days-week
21
Q

Clostridium Perferingens

A
  • Anaerobic spore forming bacteria found in intestines of animals/ humans. cant grown if cold. Meat, poultry, stew, gravies
  • PM: cooling, holding, reheating food correctly
  • SYM: N,V,D, abdominal pain
  • time onset: 8-12hrs, last 24 hrs
22
Q

Staphylococcous aureus

A
  • skin/systemic infection, found hair, nose, throats,cuts of humans. Ready-to-eat foods, egg/tuna/chk salad, deli meat
  • PM: wash hands, cover wounds, time/temp control, hygiene
  • SYM: N, V, s cramping, NO FEVER
  • time onset: 30min-8hrs, last 24 h
23
Q

Clostridium botulinum

A
  • anarreobic spores, found in water and dirt where bacteria proliferate Canned food, reduced O2 food, honey
  • SYM: N, V, weakness, double vision
  • Time onset: 4-36 hrs…fatal if not treated
24
Q

E.coli, shiga toxin producing

A
  • intestines of animals, produce exposed to contaminated water. In raw/undercooked ground beef, contaminated produce, unpasteurized dairy
  • PM: time/temp control, prevent cross contamination, approved suppliers
  • Symp: B Diarrhea, abd cramping, V
  • time onset: 3-4 days better 5-7 days
25
Q

E.coli, enterotoxigenic producing

A
  • travelers diarrhea, intestine of humans, countries with poor sanitation
  • PM: time/temp control, prevent cross contamination, approved suppliers
  • Symp: w diarrhea, abd cramping, V, N, F
26
Q

Streptococcus

A
  • spread infected food handlers, or food held outside of temp/time control. Ready-to-eat not cooked before serving by infected food handlers, dairy, eggs, potato/egg/shrimp salad
  • PM: time/temp control, excluding sick employees
  • SYm: sore throat, pain in swallowing, F, N, V
  • time onset: 1-3 days lasts for 3-4 days
27
Q

Foodborne infection:

A

disease carried/transmitted to people by food

28
Q

Foodborne intoxication:

A

disease results when people eat food containing toxin

Food Safety (4 decks)

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