CH 2 Flashcards
Microorganism
Small, living organism that can be seen only with a microscope
Pathogen
- Harmful microorganism
- Makes people sick when eaten or produces toxins that cause illness
Toxin
Poison
Four types of biological pathogens
- Bacteria
- Viruses
- Parasites
- Fungi
Common symptoms of foodborne illness
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice
The Big Six pathogens
- Salmonella Typhi
- Shigella spp.
- Nontyphoidal Salmonella (NTS)
- Shiga toxin-producing Escherichia coli (STEC or E. coli)
- Hepatitis A
- Norovirus
Attributes of the Big Six
- Often found in very high numbers in an infected person’s feces
- Transferred to food easily
- Can make a person sick in small doses
Bacteria detection
Cannot be seen, smelled, tasted
Bacteria growth
- Will grow rapidly if conditions correct
- Some can change into spores to keep from dying when don’t have enough food
- Some make toxins in food as they grow and die
Bacteria prevention
Control time and temperature
What bacteria need to grow
FAT TOM
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
What temperatures do bacteria grow in? (temperature danger zone)
- Grow rapidly between 41F to 135F (5C to 57C)
- More rapidly between 70F to 125F (21C to 52C)
What does the aw (water activity) scale range from?
0.0 to 1.0
What water activity is water?
1.0
Bacillus cereus (diarrhea illness)
Gastroenteritis Commonly linked food: - Cooked vegetables, meat products, milk Common symptoms: - Watery diarrhea, no vomiting Prevention: - Control time and temp
Bacillus cereus (vomiting illness)
Gastroenteritis Commonly linked food: - Fried rice, rice pudding Common symptoms: - Nausea, vomiting Prevention: - Control time and temp
Listeria monocytogenes
Listeriosis
Commonly linked food:
- Raw meat, deli meat, hot dogs, soft cheese, unpasteurized dairy
Common symptoms:
- Miscarriage (pregnant women), sepsis, pneumonia, meningitis (newborns)
Prevention:
- Control time and temperature, throw out food past expiration date, cook to minimum internal temps, prevent cross-contamination
Shiga toxin-producing E. coli
Hemorrhagic colitis
Commonly linked food:
- Ground beef (raw/undercooked), contaminated produce
Common symptoms:
- Diarrhea (bloody), abdominal cramps, kidney failure (severe cases)
Prevention:
- Control time and temperature, cook to minimum internal temps, purchase from reputable suppliers, prevent cross-contamination, keep diagnosed staff out of kitchen
Campylobacter jejuni
Campylobacteriosis
Commonly linked food:
- Poultry, contaminated water, meat, stews/gravies
Common symptoms:
- Diarrhea, abdominal cramps, fever, vomiting, headache
Prevention:
- Control time and temperature, cook to minimal internal temps, prevent cross-contamination
Clostridium perfringens
Gastroenteritis Commonly linked food: - Meat, poultry, stews/gravies Common symptoms: - Diarrhea, severe abdominal pain Prevention: - Control time and temperature, cool/reheat food correctly, hold food at correct temps
Clostridium botulinum
Botulism
Commonly linked food:
- Incorrectly canned food, reduced-oxygen packaged food, temp-abused vegetables, untreated garlic/oil mixtures
Common symptoms:
- Initially: nausea and vomiting
- Later: weakness, double vision, difficulty speaking/swallowing
Prevention:
- Control time and temperature, hold/cool/reheat correctly, inspect canned food for damage
Nontyphoidal Salmonella
Salmonellosis
Commonly linked food:
- Poultry/eggs, dairy, produce
Common symptoms:
- Diarrhea, abdominal cramps, vomiting, fever
Prevention:
- Prevent cross-contamination, cook to minimum internal temps, keep staff with symptoms/diagnosis out of kitchen
Salmonella Typhi
Typhoid Fever
Commonly linked food:
- Ready-to-eat food, beverages
Common symptoms:
- High fever, weakness, abdominal pain, headache, loss of appetite, rash
Prevention:
- Prevent cross-contamination, keep diagnosed staff out, wash hands, cook to minimum internal temps
Shigella spp.
Shigellosis
Commonly linked food:
- Contaminated by hands such as salads (potato, tuna, shrimp, macaroni, chicken), food in contact with contaminated water (produce)
Common symptoms:
- Bloody diarrhea, abdominal pain/cramps, fever
Prevention:
- Practice personal hygiene, exclude diagnosed staff out, control flies inside/outside operation
Staphylococcus aureus
Gastroenteritis
Commonly linked food:
- Contaminated by hands during prep (salads with egg, tuna, chicken, macaroni)
Common symptoms:
- Nausea, vomiting/retching, abdominal cramps
Prevention:
- Practice personal hygiene, wash hands (esp. after touching hair, face, body), cover wounds on hands/arms, hold/cool/reheat food correctly
Vibrio vulnificus & Vibrio parahaemolyticus
Gastroenteritis
Commonly linked food:
- Oysters from contaminated water
Common symptoms:
- Diarrhea, abdominal cramps, nausea, vomiting, low-grade fever/chills
Prevention:
- Purchase from approved, reputable suppliers, cook to minimum internal temps
Viruses (general info)
- Carried by humans and animals
- Require living host to grow
- Do not grow in food
- Transferred through food/remain infectious in food
- Found in food, water, any contaminated surface
- Typically occur through fecal-oral routes
Viruses (transfer)
- Person to person
- People to food
- People to food-contact surface
Viruses (prevention)
- Not destroyed by normal cooking temps
- Good personal hygiene must be practiced when handling food/food-contact surfaces
- Quick removal/cleanup of vomit is important
Hepatitis A
Hepatitis A
Commonly linked food:
- Ready-to-eat food, shellfish from contaminated water
Common symptoms:
- Fever (mild), general weakness, nausea, abdominal pain, jaundice (appears later)
Prevention:
- Practicing personal hygiene, keep diagnosed staff out, exclude staff with jaundice, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from reputable sources
Norovirus
Gastroenteritis
Commonly linked food:
- Ready-to-eat food, shellfish from contaminated water
Common symptoms:
- Vomiting, diarrhea, nausea, abdominal cramps
Prevention:
- Practice personal hygiene, exclude staff with symptoms/diagnosis, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved/reputable sources
Parasites (general info)
- Require a host to live/reproduce
- Found in seafood, wild game, food processed with contaminated water (produce)
Parasites (prevention)
- Purchase food from approved, reputable suppliers
- Cook food to required minimum internal temps
- Fish that will be served raw/undercooked must be frozen correctly by manufacturer
Anisakis simplex
Anisakiasis
Commonly linked food:
- Raw/undercooked fish: herring, cod, pacific salmon, halibut, mackerel
Common symptoms:
- Tingling in throat, coughing up worms
Prevention:
- Purchase from approved, reputable suppliers, cook to minimum internal temps, if served raw purchase sushi-grade that has been frozen to correct time-temperature requirements
Cryptosporidium parvum
Cryptosporidiosis
Commonly linked food:
- Contaminated water, produce
Common symptoms:
- Watery diarrhea, abdominal cramps, nausea, weight loss
Prevention:
- Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands
Giardia duodenalis
Giardiasis Commonly linked food: - Incorrectly treated water, produce Common symptoms: - Initially: fever - Later: diarrhea, abdominal cramps, nausea Prevention: - Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands
Cyclospora cayetanensis
Cyclosporiasis
Commonly linked food:
- Incorrectly treated water, produce (berries, lettuce, basil)
Common symptoms:
- Nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, weight loss, appetite loss
Prevention:
- Purchase from approved, reputable suppliers, keep staff with diarrhea out, wash hands
Fungi (general info)
Commonly cause food spoilage, sometimes illness
- Molds
- Yeasts
Mold characteristics
- Spoil food, sometimes illness
- Some produce toxins
- Grow well in almost any condition, especially acidic food with low water activity
- Are only slowed not destroyed by cooler/freezer temps
Mold prevention
Throw out all moldy food unless the mold is a natural part of the food
Yeast characteristics
- Can spoil food quickly
- May produce a small/taste of alcohol as spoils
- May look like a white or pink discoloration or slime, may bubble
- Grow well in acidic food with little moisture
Yeast prevention
Food containing yeast should be thrown out
Biological toxins
- Naturally occur in certain plants, mushrooms, seafood
- Seafood toxins: produced by pathogens found on certain fish, occur in certain fish that eat smaller fish that have consumed the toxin
Histamine
Scrombroid poisoning Commonly linked food: - Tuna, bonito, mackerel, mahimahi Common symptoms: - Initially: reddening of the face/neck, sweating, headache, burning or tingling sensation in mouth/throat - Possibly later: diarrhea, vomiting Prevention: - Purchase from approved, reputable suppliers, prevent time-temperature abuse during storage/preparation
Ciguatoxin
Ciguatera fish poisoning
Commonly linked food:
- Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, Caribbean Sea
- Barracuda, jacks, grouper, snapper
Common symptoms:
- Reversal of hot/cold sensations, nausea, vomiting, tingling in fingers/lips/toes, joint and muscle pain
Prevention:
- Purchase predatory tropical reef fish from approved, reputable supplier
Saxitoxin
Paralytic shellfish poisoning (PSP)
Commonly linked food:
- Shellfish found in colder waters such as Pacific/New England coasts
- Clams, oysters, mussels, scallops
Common symptoms:
- Numbness, tingling in mouth/face/arms/legs, dizziness, nausea, vomiting, diarrhea
Prevention:
- Purchase from approved, reputable supplier
Brevetoxin
Neurotoxic shellfish poisoning (NSP)
Commonly linked food:
- Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, Caribbean Sea
- Clams, mussels, oysters
Common symptoms:
- Tingling/numbness in lips/tongue/throat, dizziness, reversal of hot/cold, vomiting, diarrhea
Prevention:
- Purchase from approved, reputable supplier
Domoic acid
Amnesic shellfish poisoning (ASP)
Commonly linked food:
- Shellfish found in coastal waters of Pacific NW/East Canada
- Clams, mussels, oysters, scallops
Common symptoms:
- Initially: Vomiting, diarrhea, abdominal pain
- Possibly later: Confusion, memory loss, disorientation, seizure, coma
Prevention:
- Purchase from approved, reputable supplier
Mushroom toxins and foodborne illness
- Caused by eating toxic wild mushrooms
- Occur when toxic mushrooms are mistaken for edible ones
- Can be prevented by purchasing from approved, reputable suppliers
Foodborne illnesses linked with plant toxins
- Usually happen when plants are purchased from unapproved suppliers
- Can happen when certain plants aren’t cooked correctly
- Can be prevented by purchasing plants from approved, reputable suppliers
