Food Pathogens Flashcards
ingestion of microbes in food causes illness
invasion of the gut
infection
bacteria produce toxins in food which, if ingested, causes a food borne illness
microbes produce toxins while growing in food
short incubation periods
intoxication
FBI Factors
reservoir
mode of transmission
preventive measures
an organism in which microorganisms live and develop w/o damaging it
reservoir
how a microorganism is transmitted
mode of transmission
helps to prevent FBIs
preventative measures
any living thing that is too small to see w/o a microscope
microorganism
types of microorganisms associated w/ food
bacteria
viruses
fungi
parasites
cause intoxications and infections
pathogenic
(T/F) bacteria can be pathogenic
TRUE
Listeria monocytogenes reservoir
soil and water
Listeria monocytogenes tranmission
foods (dairy, processed meats/produce)
Listeria monocytogenes prevention
cook all meat thoroughly
consume only pasteurized dairy
Shigella reservoir
humans
Shigella transmission
fecal-oral
Shigella prevention
basic food safety precautions
drinking water treatment
Salmonella reservoir
food-producing animals
Salmonella transmission
poultry, eggs, dairy products, undercooked meats, raw milk, contaminated produce
Salmonella prevention
avoid cross-contamination of foods
wash hands
Typhoid reservoir
humans (usually carried in the bloodstream and intestinal tract)
Typhoid transmission
person-to-person
fecal oral
Typhoid prevention
vaccination
boil water for 1 min
E. coli reservoir
animals i.e. cattle/deer
E. coli transmission
ingestion of undercooked ground beef
improper hand washing
E. coli prevention
cook all meat thoroughly
avoid raw milk
prevent cross-contamination
Campylobacter reservoir
animals, usually birds to include poultry
Campylobacter transmission
eating raw or undercooked poultry
cross-contamination
Campylobacter prevention
thoroughly cook all products
avoid cross-contamination
use separate cutting boards
non-spore forming bacteria - Staphylococcus aureus RESERVOIR
humans found on the skin or nasal cavity
non-spore forming bacteria - Staphylococcus aureus TRANSMISSION
must multiply in food to produce toxins
multiplies rapidly at room temp
non-spore forming bacteria - Staphylococcus aureus PREVENTION
bacteria can be killed by cooking
toxin is not destroyed by normal cooking
hard “shells” that protect the bacteria from dying when environment conditions are poor
spores
Clostridium perfringens (spore forming bacteria) RESERVOIR
animal/human intestines
soil
Clostridium perfringens TRANSMISSION
temperature abuse of prepared foods
improperly handled leftovers
Clostridium perfringens PREVENTION
not destroyed by normal cooking, reheat leftovers thoroughly (to at least 165 degrees Fahrenheit)
Clostridium botulinum (spore forming bacteria) RESERVOIR
soil and water
Clostridium botulinum TRANSMISSION
improperly canned foods and ground harvested foods
Clostridium botulinum PREVENTION
spores not destroyed by normal cooking
toxins can be destroyed by boiling at least 10 min
Bacillus cereus (spore forming bacteria) RESERVOIR
soil
vegetables
raw/processed foods
Bacillus cereus TRANSMISSION
food prepared and held w/o adequate refrigeration for several hours before serving
Bacillus cereus PREVENTION
proper refrigeration after cooking
cause infections
cannot reproduce in food
cannot make a toxin
viruses
Hepatitis A virus RESERVOIR
contaminated foods
(not acquired from animals, insects, or other means)
Hepatitis A virus TRANSMISSION
person-to-person
fecal oral
Hepatitis A virus PREVENTION
cooking foods to an internal temp of 212 degrees Fahrenheit for 5 min
hand washing
immunity produced by vaccination
Norovirus RESERVOIR
humans
Norovirus TRANSMISSION
person-to-person
fecal oral route
Norovirus PREVENTION
cooking food thoroughly
preventing contamination of water/food
good personal hygiene
hand washing
an organism that live on or in a host from which it obtains nutrients
cause FBI but do not grow in or on food
parasites
two common worms of concern for food
trichinella
tapeworms
reservoir: undercooked pork
transmission: consumption of raw/undercooked meats
prevention: cook meat thoroughly
trichinella
reservoir: undercooked pork/beef
transmission: ingesting raw/undercooked meats infected w/ worm eggs
prevention: cooking meats thoroughly/hand washing
tapeworms
two most common protozoa
toxoplasma
cryptosporidia
reservoir: undercooked meats/food contaminated by cat feces
transmission: undercooked meats/improper hand washing
prevention: cook all meats thoroughly/proper hand washing
Toxoplasma
associated w/ water supplies and contaminated produce
cryptosporidia
two main types of fungi
mold and yeast
used to enhance the flavor of foods, but some produce toxins which are pathogenic
molds
used mostly to aid in food production
yeasts
Waterfood intoxications
scombroid/ciguatera/shellfish poisoning
Waterfood infections
Bacterial - vibrio cholera
Viruses - Hepatitis A/Norovirus
Parasites - Anisakiasis simplex/Giardia/Cryptosporidium
