Food Safety and Meat Flashcards

1
Q

where is E. coli normally found

A

-warm-blooded animals
-water contaminated by feces

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1
Q

what strain of E. coli is virulent and often fatal

A

E. coli O157:H7

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2
Q

symptoms of E. coli

A

-diarrhea
-abdominal cramps
-vomiting
-low fever

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3
Q

how long does it take for E. coli symptoms to appear

A

3-9 days

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4
Q

how long do E. coli symptoms last

A

2-9 days

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5
Q

hemolytic uremic syndrome(HUS)

A

kidney failure

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6
Q

how many cases of E. coli o157:H7 develop HUS

A

2-7%

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7
Q

thrombocytopenic purpura(TTP)

A

central nervous system attack leading to strokes and siezures

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8
Q

what is the most commonly reported cause of foodborne illness

A

salmonella

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9
Q

where is salmonella normally found

A

undercooked: poultry, eggs
unpasteurized milk

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10
Q

symptoms of salmonella

A

-headache
-diarrhea
-fever
-vomiting

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11
Q

how long does it take salmonella symptoms to appear

A

8-48 hours

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12
Q

how long do salmonella symptoms last

A

1-8 days

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13
Q

what is illness caused by listeria monocytogenes called

A

listeriosis

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14
Q

what is listeria monocytogenes commonly found in

A

-intestines
-milk
-vegetables

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15
Q

T/F listeria monocytogenes can grow in refrigerated temperatures

A

TRUE

16
Q

what outbreak did bluebell have

A

listeriosis

17
Q

what illness became known as a dairy problem until the 90s due to an outbreak in cheese in the 80s

A

listeria monocytogenes

18
Q

what is the lethality of listeriosis

A

20%

19
Q

symptoms of listeriosis

A

-fever
-headache
-backache
-abdominal pain
-diarrhea

20
Q

what is the illness caused by Campylobacter jejuni called

A

campylobacteriosis

21
Q

where is campylobacter jejuni commonly found

A

-poultry
-shellfish
-livestock
-pets

22
Q

symptoms of campylobacter jejuni

A

-muscle pain
-headache
-fever
-diarrhea
-abdominal pain
-vomiting

23
Q

what bacteria is known as the “cafeteria germ”

A

clostridium perfringes

24
Q

what is the main source of clostridium perfringes

A

food not cooled properly(hot food not hot and cold food not cold)

25
Q

where is clostridium perfringes commonly found

A

-meat
-poultry
-cooked dried beans
-gravy

26
Q

most common source of staphylococcus aureus

A

-inadequate heating of food
-food left unrefrigerated

27
Q

T/F food must be left out for more than 5 hours to risk growing staphylococcus aureus

A

FALSE. it can grow in as little as 2 hours

28
Q

symptoms of staphylococcus aureus

A

-severe nausea/vomiting
-abdominal cramps
-diarrhea
-fever
-

29
Q

how long does it take symptoms of staph to appear

A

1-6 hours

30
Q

how long do symptoms of staph last

A

1-2 days

31
Q

what does Appendix A, lethality cover

A

USDA cooking guidelines(time and temp) to destroy bacteria

32
Q

what does Appendix B, stabilization cover

A

USDA chilling guidelines(time and temp) to prevent growth of bacteria

33
Q

what temp should non ground meat cuts be cooked to

A

145

34
Q

what temp should ground meat cuts be cooked to

A

160

35
Q

what temp should poultry be cooked to

A

165

36
Q

what temp should hot foods be kept above

A

140

37
Q

what temp should cold foods be kept below

A

40

38
Q

what is the proper way to thaw meat

A

in the fridge or microwave