I hate foods class.

Question 1

Campylobacter Jejuni

Answer 1

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

Question 2

Clostridium Botulinum

Answer 2

Foods: Vegetables, Meat, Seafood. Lives in cans.

Symptoms: Difficulty swallowing, Muscle weakness, Blurry vision.

Prevention: Cook food thoroughly, throw away damaged cans, refrigerate food.

Question 3

Clostridium perfringens

Answer 3

Foods: Meats, poultry, High protein foods

Symptoms: Stomach pains, diarrhea.

Prevention: Cook food to a safe temperature

Question 4

Listeria monocytogenes

Answer 4

Foods: Meat, Unpasteurized milk, vegetables, Can grow in the refrigerator

Symptoms: Fever, Chills, Nausea, Diarrhea

Prevention: Chill food at proper temperature

Question 5

Salmonella enteritidis

Answer 5

Foods: Poultry, Eggs

Symptoms: Stomach pain, fever, diarrhea

Prevention: Cook food thoroughly, Handle food carefully, wash hands

Question 6

Salmonella typhimurium

Answer 6

Foods: Poultry, Eggs

Symptoms: Stomach pain, fever, diarrhea

Prevention: Cook food thoroughly, wash hands

Question 7

Shigella

Answer 7

Foods: Salads, Fruit, raw oysters

Symptoms: Fever, dehydrated, severe stomach pain

Prevention: Wash, Do not prepare food when you are sick

Question 8

Staphylococcus aureus

Answer 8

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.

Question 9

Vibrio Vulnificus

Answer 9

Foods: Oysters, shellfish

Symptoms: Diarrhea, vomiting, stomach pain

Prevention: Don’t eat raw seafood

Question 10

Vibrio Cholerae

Answer 10

Foods: Shellfish, oysters

Symptoms: Vomiting, diarrhea, thirst

Prevention: Eat shellfish right away, keep raw food separate

Question 11

Yersinia enterocolitica

Answer 11

Foods: Meat, poultry, milk, seafood

Symptoms: Nausea, vomiting, stomach pains

Prevention: Thoroughly cook food

Question 12

Escherichia coli 0156:H7

Answer 12

Foods: Lettuce, Meat
Symptoms: Nausea, vomiting, stomach pains

Prevention: Thoroughly cook food

Question 13

Bacteria

Answer 13

Microorganisms that can either be helpful or harmful to people.

Question 14

Pathogen

Answer 14

Microorganisms that are harmful to people.

Question 15

Virus

Answer 15

The smallest living organisms on earth.

Question 16

Foodborne

Answer 16

Sickness caused by the presence of pathogens in foods.

Question 17

Microorganisms

Answer 17

Singled-celled creatures that live everywhere in our environment

Question 18

Yeasts

Answer 18

Single-celled organisms that don’t make us sick but can spoil foods.

Question 19

Molds

Answer 19

Microorganisms that cause the fluffy, hairy growths seen on spoiled cheese or breads

Question 20

Parasites

Answer 20

Tiny microscopic animals such as amoebas that can cause foodborne illness.

Question 21

Four C’s of food safety

Answer 21

Clean, Contain, Cook and Chill

Question 22

Temperature danger zone

Answer 22

40F to 140F

Question 23

What is the food danger zone about?

Answer 23

The temperature range in which bacteria grows quickest

Question 24

What is cross-contamination?

Answer 24

The transfer of bacteria from one person or place to another.