Food borne illness

Question 1

clostridium botulinum
clostridium perfringens

Answer 1

anaerobic (no oxygen)
Botulism:
slow onset, attacks central nervous system.
-honey never given to baby,
-Dented canned goods, canning is not done appropriately.

-intestinal tract, in soil and water.

-weakness, paralysis, slurred speach, fatigue, nervous system disregulation, can lead to death.

-resistance to heat
-acid will kill spores

clostridium perfrengins
surface of meat, and intestinal tract of humans and animals
N/V/D and stomach pain
Prevented by: keeping food out of temp danger zone, reheating food must reach 165 degrees.

Question 2

staphylococus aureus

Answer 2

humans in the intestines, cuts, sore,nose, hands

enter by cuts or surfaces with staph on it.
keep out of temp danger zone
meat, poultry, eggs, dairy products.
WASH HANDS
Symptoms: N/V/D, stomach pain
Do not have fever
fast onset.

Question 3

Salmonella

Answer 3

raw dairy, seafood, melons, poultry, raw produce

happy in low acid foods, room temp is happy to grow.

Arent near ready to eat foods.
avoid cross contamination.

HAND WASHING

symptoms: N/V/Chills, headache, fever, similar to the flu

onset: 6-48 hours,
last several days

Question 4

shigella

Answer 4

bare hands, contaminated water with feces.

can be spread by flies

symptoms: within 1-2 days after ingestion
abdominal pain, diarrhea

potato and chicken salad, macaroni, melon, TCS foods (time temperature control for safety) Pass through temp zone as wuickly as possible

Question 5

Ecoli

Answer 5

abdominal cramps, blood diarrhea

raw or undercooked ground beef, vegetables that exposed to contaminated water, cattle spread it.

symptoms start a few days after ecoli and last for days.

Isnt killed through acidity,
can lead to undesirable health conditions.

Found in humans and animals, susceptible to being transferred to meat surface, during slaughter, meat grinding, contaminated water.

Question 6

listeria

Answer 6

pregnant women, severely harm fetus
deli meats, soft cheeses, raw and pasteruized milk and coleslaw, hot dogs.

flu like symptoms.

N/V/ D. fever. listeria, meningitits, encephalitis.

ideal growth is 34 - IBF
-Resists heating, drying, freezing, destroyed by pastereurization.

Question 7

Viruses: Norovirus

Answer 7

cruises.
spread through infected people handling food.
infected water, ready to eat food, contaminated shellfish, poop (human feces)

N/V/D

small amount, contagious

Question 8

hepatitis A

Answer 8

feces of people and shellfish

keep contaminated people away from food preparation.

Question 9

prevention

Answer 9

keep contaminated people away from food preparation
-wash hands for 20 seconds
-

Question 10

Campylobacter Jejuni

Answer 10

onset 3-5 days, duration 2-10 days,
common cause of gastroenteritis.
-N/V bloody diarrhea, cramps
- Found mainly in intestinal tract of animals
-Raw meat and poultry, raw produce, raw dairy,
-does not take much to cause infection.

How to avoid: cook food to safe internal temps, follow proper hygiene, protocols while handling food, keep food from staying at room temp for too long, prevent cross contamination,

Question 11

Streptacococus

Answer 11

Onset: 2-60 days
Duration: 10-21 days

Symptoms: N/V/D, fever
sources: found in intestinal tract of humans, distributed by handling, room temp foods, oftentimes get activated due to lack of good hygiene.

• Eggs, milk, potato salad.

Ideal growth temp: 50
susceptible to heat, cooking, pasteurization.