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HOSPO HSC > BACTERIAL, BACTERIAL TOXINS AND VIRAL CONTAMINANTS OF FOOD > Flashcards

BACTERIAL, BACTERIAL TOXINS AND VIRAL CONTAMINANTS OF FOOD Flashcards

HYGIENE - UNIT 1

1
Q

WHAT ARE THE FOUR BACTERIAS?

A
  • Campylobacter
  • Escherichia coli (E. coli)
  • Listeria
  • Salmonella
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2
Q

WHAT IS THE SOIL CONTAMINANT?

A

Campylobacter

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3
Q

SYMPTOMS OF ‘Campylobacter’

A
  • Watery diarrhea (sometimes bloody)
  • Nausea or vomiting
  • Abdominal cramps
  • Fever
  • Fatigue
  • Headache
  • Gastric upset with severe abdominal pains and diarrhea
  • Campylobacter affects the digestive tract
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4
Q

COMMON CAUSES OF ‘Campylobacter’

A
  • Raw meat
  • Raw poultry
  • Raw milk and cream
  • Insect and vermin
  • Caused by eating or drinking something that has been contaminated with the bacteria.
  • The bacteria is passed along in animal feces, which can then go on to contaminate the soil, lakes, and streams that are used
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5
Q

PREVENTATIVE STRATEGIES OF ‘Campylobacter’

A
  • Wash your hands before cooking and after touching raw poultry or meat.
  • Keep uncooked meat and poultry away from other foods by using separate cutting boards, utensils, and cooking surfaces.
  • Wash your hands after touching a pet or pet feces.
  • Make sure your child or anyone with diarrhea washes his or her hands well
  • Food being completely cooked above 60º
    Washing Fruit and veggies thoroughly
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6
Q

WHAT IS THE WATER CONTAMINANT?

A

Escherichia coli (E. coli)

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7
Q

SYMPTOMS OF ‘Escherichia coli (E. coli)’

A
  • Mild dehydration
  • Diarrhoea
  • Nausea
  • Stomach cramps
  • Loss of appetite
  • Fever between (37.7-38.3)
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8
Q

COMMON CAUSES OF ‘Escherichia coli (E. coli)’

A

Whilst usually living in the intestines of people and humans, E.Coli is reactive when transmitted through contaminated water or food or contact with animals or people

Undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as lettuce, other leafy greens, and sprouts). Contaminated water, including drinking untreated water and swimming in contaminated water

Most common in seafood and water based foods

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9
Q

PREVENTATIVE STRATEGIES OF ‘Escherichia coli (E. coli)’

A
  • Avoid cross contamination
  • Ensure food handlers are up to minimum personal hygiene
  • Thoroughly cook all food, check with a thermometer if necessary
  • Use a reputable supplier, for all animal products and ensure water is not contaminated
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10
Q

WHAT IS THE DAIRY CONTAMINANT?

A

Listeria

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11
Q

SYMPTOMS OF ‘Listeria’

A
  • Fever
  • Chills
  • Muscle aches
  • Nausea
  • Diarrhea
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12
Q

COMMON CAUSES OF ‘Listeria’

A

Eating improperly processed deli meats and unpasteurized milk products

Listeria is most common within pregnant women. Therefore, Pregnant women should avoid certain types of food, such as hot dogs, deli meats, and soft cheeses in order to lower their risk

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13
Q

PREVENTATIVE STRATEGIES OF ‘Listeria’

A
  • Thoroughly cook raw food from animal sources, such as beef, pork, or poultry.
  • Wash raw vegetables thoroughly before eating.
  • Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods.
  • Avoid raw (unpasteurized) milk or foods made from raw milk
  • Checking use by dates on product
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14
Q

MOST COMMON BACTERIA - ‘SSSS’

A

Salmonella

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15
Q

SYMPTOMS OF ‘Salmonella’

A

Symptoms often occur 1-8 hours after consuming

  • Nausea
  • Vomiting
  • Abdominal cramps
  • Diarrhea
  • Fever
  • Chills
  • Headache
  • Blood in the stool
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16
Q

COMMON CAUSES OF ‘Salmonella’

A

The salmonella bacteria can be found in

  • Poultry
  • Beef
  • Milk
  • Eggs

Causes can include consuming:

  • Undercooked chicken, turkey, or other poultry
  • Undercooked eggs
  • Unpasteurized milk or juice
  • Contaminated raw fruits, vegetables, or nuts due to food handlers not washing hands after handling contaminated products (poultry, eggs, meat)
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17
Q

PREVENTATIVE STRATEGIES OF ‘Salmonella’

A
  • Wash your hands before and after handling raw poultry or meat
  • Keep uncooked meat and poultry separated from other foods by using separate cutting boards, utensils, and cooking surfaces
  • Check all poultry and eggs are cook through before serving - by cutting in half and checking the colour of the polourtry or consistency of the egg
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18
Q

WHAT ARE THE FOUR BACTERIAL TOXINS?

A
  • Bacillus cereus
  • Clostridium botulinum
  • Clostridium perfringens
  • Staphylococcus aureus
19
Q

SPICE AND DRIED GOODS

A

Bacillus cereus

20
Q

SYMPTOMS OF ‘Bacillus cereus’

A
  • Abdominal pain
  • Watery diarrhea,
  • Rectal tenesmus (constipation)
  • Moderate nausea
21
Q

COMMON CAUSES OF ‘Bacillus cereus’

A

Raw plant foods such as rice, potatoes, peas, beans and spices, infant formula, lentils, soup mixes, dried products

22
Q

PREVENTATIVE STRATEGIES OF ‘Bacillus cereus’

A
  • Cook raw foods above the temperature danger zone in order to kill the bacteria
  • Storing food appropriately
  • Avoiding exposure to heat, moisture
  • Avoid eating raw plant foods
23
Q

FATAL

A

Clostridium botulinum

24
Q

SYMPTOMS OF ‘Clostridium botulinum’

A
  • Nausea
  • Vomiting
  • Dry mouth
  • Tightening of the airways
  • Difficulty speaking/breathing
  • Paralysis
  • Blurred vision

Typically show up after 12-36 hours after consumption. The period in which signs and symptoms last are dependent on the intake of the bacteria. Symptoms can last between a few hours to days (can last 7 days)

25
Q

COMMON CAUSES OF ‘Clostridium botulinum’

A

The foodborne clostridium botulinum bacteria is mainly found in low acid foods such as canned foods, vegetables, fruits and fish

Contaminated waters, dirt and dust

26
Q

PREVENTATIVE STRATEGIES OF ‘Clostridium botulinum’

A

Using proper canning techniques:

  • Boil food within the can or container for at least 10 minutes to ensure bacteria is eliminated
  • Pressure cook these foods

Preparing and consuming food safely:
- Don’t preserve food if there’s a pungent, off smell
- Making sure storage techniques are adequate to minimise the risk of the foods contracting the bacteria
- Storing high risk foods out of the temperature danger zone (5-60)
- Don’t use foods if the packaging is damaged
Ensuring seafood is from a reliable source

27
Q

FECES

A

Clostridium perfringens

28
Q

SYMPTOMS OF ‘Clostridium perfringens’

A
  • Double vision
  • Constipation
  • Fatigue
  • Headaches
  • Blurred vision
  • Paralysis
  • Develops in 8-24 hours
29
Q

COMMON CAUSES OF ‘Clostridium perfringens’

A
  • Clostridium Perfringens is mainly found in low acid foods such as canned foods, fish and vegetables
  • Dirt and dust
  • Animal/human feces
  • Unwashed vegetables
30
Q

PREVENTATIVE STRATEGIES OF ‘Clostridium perfringens’

A
  • Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature which is above 60ºC.
  • Ensure food is within the use by date.
  • Wash risk foods such as canned foods/fish/vegetables thoroughly after opening.
  • Dispose of food items that have been in the temperature danger zone for more than 4 hours
31
Q

HUMAN

A

Staphylococcus aureus

32
Q

SYMPTOMS OF ‘Staphylococcus aureus’

A
  • Nausea and vomiting
  • Diarrhea
  • Dehydration
  • Low blood pressure
33
Q

COMMON CAUSES OF ‘Staphylococcus aureus’

A

Due to the production of toxins by the bacteria. → naturally developing

Generally include nonacidic,moist foods such as:

  • Meat
  • Eggs
  • Dairy products
  • Cream-filled bakery goods
  • Fish
  • Chicken

These bacteria are spread by having direct contact with an infected person, by using a contaminated object, or by inhaling infected droplets dispersed by sneezing or coughing

34
Q

PREVENTATIVE STRATEGIES OF ‘Staphylococcus aureus’

A
  • Follow the hand washing technique, ensure hands are always clean
  • Keep cuts and scrapes clean and covered with bandages until they heal. (If in the hospo industry ensure you are wearing a blue bandage)
  • Avoid contact with other people’s wounds or bandages
  • Do not share personal items such as towels, clothing, or cosmetics
  • If you are sick, do not come into work, especially in the hospitality industry.
35
Q

WHAT ARE THE 2 VIRAL CONTAMINANTS?

A
  • Hepatitis A

- Rotavirus

36
Q

VIRUS THAT DOESN’T APPEAR FOR 10-50 DAYS …

A

Hepatitis A

37
Q

SYMPTOMS OF ‘Hepatitis A’

A

10 - 50 days

  • Fatigue, nausea, abdominal pain, loss of appetite and low-grade fever.
  • Pain areas: in the abdomen, joints, or muscles
  • Gastrointestinal: diarrhea, nausea, or vomiting
  • Whole-body: fatigue, fever, or loss of appetite
  • Also common: dark urine, itching, weight loss, or yellow skin and eyes
38
Q

COMMON CAUSES OF ‘Hepatitis A’

A

The virus can survive for several hours outside the body but persists on the hands and in food for even longer/ It is resistant to heating and freezing.

  • Eating food handled by someone with the virus who doesn’t thoroughly wash his or her hands after using the toilet
  • Drinking contaminated water
  • Eating raw shellfish from water polluted with sewage
  • Being in close contact with a person who’s infected even if that person has no signs or symptoms
39
Q

PREVENTATIVE STRATEGIES OF ‘Hepatitis A’

A
  • Washing your hands. Always wash your hands thoroughly after using the restroom and after you come in contact with an infected person’s blood, stools, or other bodily fluid.
  • Avoid unclean food and water, and if you do wash your hands after (especially for food handlers)
  • Vaccines are available to protect against hepatitis A infection. Hepatitis A vaccination is recommended for all children older than age 1. These vaccinations ensure long term protection.
  • Using reputable suppliers
40
Q

CHILD

A

Rotavirus

41
Q

SYMPTOMS OF ‘Rotavirus’

A
  • Fever
  • Vomiting
  • Watery diarrhea (3-8 days)
  • RotaVirus can also cause abdominal pain. Though adults who are healthy may only experience mild signs and symptoms of RotaVirus or in some cases experience none at all
  • Hard to detect
  • Most common to children
42
Q

COMMON CAUSES OF ‘Rotavirus’

A

RotaVirus is present with an individual’s stool for several days before symptoms appear and caused due to:

  • Not washing hands after toilet or changing child’s diaper
  • RotaVirus is very infectious and is s most commonly spread through through hand-to-mouth contact
  • Ready Made food
43
Q

PREVENTATIVE STRATEGIES OF ‘Rotavirus’

A
  • Frequent hand washing and high levels of personal hygiene
  • Wash your hands especially after using the toilet, as the virus is mostly housed in feces. The disease is also spread through close contact with an infected person, and the items that the infected person has touched, for example bedding. By having high levels of hygiene, the risk of the disease is minimised.
  • Vaccines
  • General hygiene is essential

HOSPO HSC (99 decks)

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