Chaper 2: Forms Of Contamination

Question 1

Common Symptoms of Food-borne illness:

Answer 1

Diarrhea, vomiting, fever, nausea, or abdominal cramps

Question 2

BIG 6:

Answer 2

1. Bacteria: Salmonella (Typhi)
   -Humans only in bloodstream and intestines
   -From RTE food and beverages
   -Wash hands
   -Cook to proper temps
2. Bacteria: Salmonella (more common)
   -Farm animals (poultry, eggs, meat, milk, and dairy)
   -Produce
   -Prevent cross contamination and cook to proper temperatures
3. Bacteria: Shigella
   -From flies and water contaminated by animals
   -Think flies at a picnic: Salads (potato, tuna, shrimp, macaroni, chicken)
4. Bacteria: E. Coli
   -Ground beef and produce
   -Cook to proper temps
   -Buy from approved suppliers
   -Prevent cross contamination
5. Virus: Hep A
   -RTE food and shellfish
   -Wash hands
   -Jaundice
6. Virus: Norovirus
   -RTE food and shellfish
   -Wash hands
   -Vomiting and diarrhea

Question 3

BACTERIA:

Answer 3

Cannot be seen, smelled, or tasted
FATTOM
Food
Acidity (little or no acid = 4.5-7 PH)
Temperature (DANGER ZONE = 41 degrees to 135 degrees)
Time (more time in the danger zone = more change for bacterial growth)
Oxygen (some need it some don’t)
Moisture (the more water = the more bacteria can grow)

Question 4

Viruses

Answer 4

Cooking does not kill a virus
Do not grow in food but require humans or animals to be transferred

Question 5

Parasites

Answer 5

Not as common as bacteria and virus
Seafood, wild game, food processed with contaminated water
Cook properly
Buy from reputable supplier

Question 6

Fungi

Answer 6

Yeasts, mold, mushrooms
Grows well in high acidic food with low moisture

Question 7

Toxins

Answer 7

Can be produced in plants and mushrooms
Can be produced in seafood: tuna, bonito, mahi-mahi
Ciguatera toxin: barracudas, snapper, grouper, amberjack
Symptoms:
Diarrhea or vomiting
Tingling in extremities and hot/cold flashes
Flush in face/ hives, difficulty breathing, heart racing

Question 8

Chemical contaminants

Answer 8

Pewter, copper, zinc cooking equipment
Cleaners, first aid items, beauty products, etc. (anything not food)

Question 9

Physical Contaminants

Answer 9

Includes bones plus all obvious items (plastics, bandages, rocks, etc.)

Question 10

Alert (prevention against terrorism and deliberate contamination of food)

Answer 10

Assure
Look
Employee
Reports
Threat

Question 11

Allergens

Answer 11

Symptoms very similar to toxins, but no tingling in extremities or hot/cold flashes
BIG 8:
Milk and eggs
Fish and crustaceans shellfish (lobster, shrimp, crab)
Tree nut (almonds, walnuts, pecans, and peanuts)
Soy and wheat (gluten)
Don’t cross contaminated, do wash hands often, and always offer ingredients