Food Poisoning / Bacterias Flashcards
What is food poisoning?
Illness cause by pathogenic bacteria or other toxins in food
What is bacteria?
Bacteria are single celled micro-organisms which can cause food poisoning when in large numbers.
What is cross contamination?
The process by which bacteria or other micro-organisms are unintentionally transferred from one substance/object to another with harmful effect
What are the most common bacterias seen in the hospitality industry?
- Campylobacter
- Listeria Monocytogenes
- Salmonella
- E.Coli
- Staphylococcus aureus
- Clostridium Botulinum
Identify the source, symptoms ( and how long they last ), and what products are infected by the SALMONELLA bacteria.
SOURCE : Intestines & faeces of humans, animals, water/soil, chicken, egg, poultry.
SYMPTOMS : Death, nausea, vomiting, diarrhoea, fever, headaches, cramps.
TIME FRAME : Appear 8-72hrs and can last 1-8 days.
INFECTS : contaminated water/foods such as meat, poultry and eggs.
Identify the source, symptoms ( and how long they last ), and what products are infected by the STAPHYLOCOCCUS AUREUS bacteria.
SOURCE : Humans ( pimples, nose, cuts ), animals ( poultry ), licking fingers, tasting food, scratching.
SYMPTOMS : Nausea, vomiting, cramps, diarrhoea.
TIME FRAME : Appear 1-6hrs, last approx. 24hrs
INFECTS : Open wounds, cuts on skin, contact with contaminated person.
Identify the source, symptoms ( and how long they last ), and what products are infected by the LISTERIA bacteria.
SOURCE : Wet floors of food, vehicles, people, soft cheeses.
SYMPTOMS : Flu like, fever, nausea, diarrhoea, vomiting and possible miscarriage.
TIME FRAME : Appears 8-90 days.
INFECTS : Raw milk, processed meats.
Identify the source, symptoms ( and how long they last ), and what products are infected by the CLOSTRIDIUM PERFRINGENS bacteria.
SOURCE : Environment ( dirt on fruits/veggies ), raw meat & poultry, intestines of humans and animals.
SYMPTOMS : Abdominal pain, stomach cramps, diarrhoea, nausea
TIME FRAME : Lasts approx. 24hrs.
INFECTS : Raw meat & poultry, dried and precooked foods.
Identify the source, symptoms ( and how long they last of the BACILLIUS CEREUS bacteria.
SOURCE : Various foods ( particularly rice and leftovers as well as sauces, soups, and prepared foods ).
SYMPTOMS : Diarrhoea, abdominal cramps, nausea and vomiting.
TIME FRAME : Lasts approx. 24hrs.
Identify the source, symptoms ( and how long they last ), and what products are infected by the CAMPYLOBACTER bacteria.
SOURCE : Intestines/faeces of humans, animals & birds.
SYMPTOMS : Diarrhoea, cramping, fever, headache, nausea, paralysis.
TIME FRAME : Appear 2-7 days, can last 5 days.
INFECTS : Raw/undercooked poultry, unpasteurised milk, contaminated water.
Identify the source, symptoms ( and how long they last ), and what products are infected by the E.Coli bacteria.
SOURCE : Intestines of animals, humans, failure to correctly wash hands after toilet use.
SYMPTOMS : Fever, vomiting, kidney failure, death, damage to central nervous system.
TIME FRAME : Appear 12-24hrs.
INFECTS : Undercooked ground beef, veggies grown in cow manure/washed in contaminated water, fruit juice or milk that isn’t pasteurised.
Identify the source, symptoms ( and how long they last ), and what products are infected by the CLOSTRIDIUM BOTULINUM bacteria.
SOURCE : Soil, raw meats.
SYMPTOMS : Nausea, diarrhoea, paralysis, death.
TIME FRAME : Appear 12-36 hrs.
INFECTS : Surfaces of fruits/veggies, seafood, canned foods, processed meats.
What are the types of food contamination?
PHYSICAL : Food becomes contaminated with items such as glass, hair, packaging, band aids, or insects and their droppings.
CHEMICAL : Food becomes contaminated with chemicals such as cleaning and sanitising agents as well as pesticides.
MICROBIOLOGICAL : Can occur when the food itself is poisonous or from disease causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi.
What are the microbiological food contaminants?
YEASTS : Single celled organisms. The presence of yeasts in food produces a must odour, an off flavour and carbon dioxide production causing food to become gaseous. Grows between 20-40 degrees Celsius.
MOULDS : Visible to the naked eye and have a soft mushy texture. Form in blue, green, white, or black clumps and send a toxin called mycotoxins into the food. They are destroyed if food is heated above 60 degrees Celsius.
VIRUSES : Transferred to food by infected food handler or by insects/disease carrying rodents.
What are the conditions for bacterial growth?
FOOD - ACIDITY - TIME - TEMPERATURE - OXYGEN - MOISTURE
= Breeding ground for bacteria
