Bacteria/Terms Flashcards
types of hazards:
biological, chemical, physical
people can make food unsafe by:
- poor personal hygiene
- time-temperature abuse
- cross-contamination
- poor cleaning/sanitizing
?: transfer of pathogens from one food to another
Cross contamination
?: allergen from one food transfers to other food item meant to be allergen free
Cross contact
?: sensitivity to foods due to contamination with biological or chemical hazards
Hypersensitivity
Who publishes to food code?
FDA and US public health services
Who manages ServSafe credentials?
NRA national restaurant association
CDC claimed these are the top 5 foodborne pathogens:
Norovirus, Salmonella, Clostridium perfringens, Campylobacter jejuni, Staphylococcus aureus
4 Most costly foodborne bacteria:
Salmonella, listeria, campylobacter, clostridium perfringens
Can classify pathogens based on:
environment, forms, sources
Bacteria need:
F: Food
A: Acid (7-14 pH)
T: Time
T: Temperature
O: Oxygen
M: Moisture
Salmonella SPP
- 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
Salmonella Typhi
- 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
Camoylobacter Jejuni
- 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
Shigella Sp
- 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
Vibrio vulnificus and Vibrio parahaemolyticus
- 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
Bacillus Cereus
-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
Listeria Monocytogenes
- 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
Cronobacter Sakazakii
- dry foods like powdered infant formula, powdered milk, herbal tea, flour, deadly to infants
- Symp: F, poor feeding, crying, low energy
Yersinia Enterocolitica
- 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
Clostridium Perferingens
- 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
Staphylococcous aureus
- 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
Clostridium botulinum
- 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
E.coli, shiga toxin producing
- 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
E.coli, enterotoxigenic producing
- 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
Streptococcus
- 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
Foodborne infection:
disease carried/transmitted to people by food
Foodborne intoxication:
disease results when people eat food containing toxin
