Bacterial Pathogens Flashcards
Staphylococcus aureus
food left out too long
Meats Protein Poultry Eggs Mayonnaise based salads Cream filled pastries
Rarely fatal but can occur:
vomiting, diarrhea, abdominal cramps
Comes On Within few Hours - lasts 24-48 hrs
Salmonella
Consuming live bacteria, which are toxic
Dirty cutting boards Infected water Contaminated meat Broken or cracked eggs Bits of feces in food Undercooked meats poultry and eggs
Symptoms similar to staphylococcus But take longer to develop up to 72 hours
Flu like symptoms N/V Headache Diarrhea Abdominal cramps
Clostridium botulinum
Thrive anaerobic environment
Home canned products
Especially home canned products with low acidity what is the corn beans and asparagus
Commercially canned products can harbor the toxin as well if bulges, rust, milky fluid
Botulism can occur in infants eating honey under a year of age your stomach acidity is
Not strong enough kill the spores found in honey
Home canning procedures Advocated by the USDA can reduce risk of Food borne illness
Listeria
Onset of symptoms may not occur for several days or even weeks after ingesting contaminated food
Fever
Headache
Vomiting
Pregnant women intense with suppressed immune function massive or more severe symptoms or death
Unpasteurized dairy products
Semi soft cheese - Brie
Other dairy products with raw milk
Canned foods
Aerobic bacteria must have exposure to oxygen to live in - anaerobic bacteria do not have that need
Some bacteria can grow with her without oxygen those are called facultative
Common types of bacterial pathogens
Aeromonas hydrophilia Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringes Listeria monocytogenes Salmonella enteritidis Shiga Toxin-producing esherichia coli Shigella Staphylococcus aureus Vibrio cholerae Vibrio parahaemolyticus Yersinia enterocolitica
Foodborne viruses
Contracted from food classified aa gastroenteritis viruses
N/V
Diarrhea
abdominal cramping
Foodborne viruses spread from person to person
Seafood
Do not Grow On or In foods
Hepatitis A and E
Norovirus
Rotavirus
Foodborne parasites
Parasites are organisms that live and feed off a host which is another living organism.
Parasites: Worms insects and protozoa
Found in meat seafood can be present in fruits and vegetables milk and water
Muscle pain Abdominal cramping Fever Diarrhea Bloating Weight loss Malnutrition my body is not able to absorb nutrients and vitamins
Common identified foodborne parasites
Acanthamoeba Anisakis Ascaris lumbrucoides Cryptosporidium parvum Clylospora Cayetanesis Diphyllobothrium Entamoeba histolytica Guardia lamblia Nanophyetus Trichinella spiralis Trichuris trichiura
Foodborne fungi
Fungus is helpful producing yeast in breads and cheeses.
Fungi is a mold hazardous can release toxins called mycotoxins
Mycotoxins appear in food:
Aflatoxins Deoxynivalenol Fumonisin Nivalenol Ochratoxin A Zearalenone
Mycotoxins Causes neurological problems.CarcinogensDark greenish black fuzzy Growth on the surface of food
3 things need to grow: moisture,
time and some sort of nutrient of organic material
Mold can be removed: apple spell peppers broccoli brussels sprouts cabbage cauliflower from cheese Swiss cheddar garlic onions peppers potatoes turnips winter squash and zucchini all safe to eat
Prions
Responsible mad cow dz
Only infectious if consumed as part of an animal source
Natural toxins
Commonly found In Seafood And mushrooms Naturally occurring toxins mouse to be present in red beans and honey
Vomiting
Diarrhea
Abdominal cramping
Ways to avoid, buy seafood And mushrooms from a reliable approved inspected source.
