I hate foods class. Flashcards
Campylobacter Jejuni
Foods: Raw or undercooked meat, Dairy products, vegetables
Symptoms: Nausea, Stomach pain, Diarrhea
Prevention: Cook food thoroughly and avoid eating food that touched raw meat
Clostridium Botulinum
Foods: Vegetables, Meat, Seafood. Lives in cans.
Symptoms: Difficulty swallowing, Muscle weakness, Blurry vision.
Prevention: Cook food thoroughly, throw away damaged cans, refrigerate food.
Clostridium perfringens
Foods: Meats, poultry, High protein foods
Symptoms: Stomach pains, diarrhea.
Prevention: Cook food to a safe temperature
Listeria monocytogenes
Foods: Meat, Unpasteurized milk, vegetables, Can grow in the refrigerator
Symptoms: Fever, Chills, Nausea, Diarrhea
Prevention: Chill food at proper temperature
Salmonella enteritidis
Foods: Poultry, Eggs
Symptoms: Stomach pain, fever, diarrhea
Prevention: Cook food thoroughly, Handle food carefully, wash hands
Salmonella typhimurium
Foods: Poultry, Eggs
Symptoms: Stomach pain, fever, diarrhea
Prevention: Cook food thoroughly, wash hands
Shigella
Foods: Salads, Fruit, raw oysters
Symptoms: Fever, dehydrated, severe stomach pain
Prevention: Wash, Do not prepare food when you are sick
Staphylococcus aureus
Foods: Lives on the skin and hands of people, Meats, Poultry, Eggs
Symptoms: Nausea, Vomiting, Stomach pains
Prevention: Cook food at a safe temperature, keep hot foods hot.
Vibrio Vulnificus
Foods: Oysters, shellfish
Symptoms: Diarrhea, vomiting, stomach pain
Prevention: Don’t eat raw seafood
Vibrio Cholerae
Foods: Shellfish, oysters
Symptoms: Vomiting, diarrhea, thirst
Prevention: Eat shellfish right away, keep raw food separate
Yersinia enterocolitica
Foods: Meat, poultry, milk, seafood
Symptoms: Nausea, vomiting, stomach pains
Prevention: Thoroughly cook food
Escherichia coli 0156:H7
Foods: Lettuce, Meat
Symptoms: Nausea, vomiting, stomach pains
Prevention: Thoroughly cook food
Bacteria
Microorganisms that can either be helpful or harmful to people.
Pathogen
Microorganisms that are harmful to people.
Virus
The smallest living organisms on earth.
Foodborne
Sickness caused by the presence of pathogens in foods.
Microorganisms
Singled-celled creatures that live everywhere in our environment
Yeasts
Single-celled organisms that don’t make us sick but can spoil foods.
Molds
Microorganisms that cause the fluffy, hairy growths seen on spoiled cheese or breads
Parasites
Tiny microscopic animals such as amoebas that can cause foodborne illness.
Four C’s of food safety
Clean, Contain, Cook and Chill
Temperature danger zone
40F to 140F
What is the food danger zone about?
The temperature range in which bacteria grows quickest
What is cross-contamination?
The transfer of bacteria from one person or place to another.
