Lesson 4 - Pathogenic Microbes Responsible for FBI

Question 1

Are rod-shaped bacteria, considered to be anaerobic

Answer 1

Clostridium botulinum

Question 2

Type of illness that C. botulinum imposes?

Answer 2

Bacterial intoxication

Question 3

Food sources of C. botulinum

Answer 3

improperly canned foods, vacuum packed, refrigerated foods

Question 4

Onset time of C. botulinum

Answer 4

12 to 36 hours

Question 5

Symptoms brought by this microbe includes; dizziness, double vision, difficulty in breathing and swallowing. And it can be prevented by discarding bulging cans

Answer 5

Clostridium botulinum

Question 6

Considered to be the leading cause of bacterial food poisoning

Answer 6

Campylobacteriosis

Question 7

Food sources of Campylobacteriosis

Answer 7

• unpasteurized milk
• raw poultry, beef, pork, sheep, ostriches
• pets fecal contaminated water or ice

Question 8

onset time of campylobacteriosis

Answer 8

2 to 5 days after exposure

Question 9

a type of bacteria that lives in human and animal intestines

Answer 9

E. coli

Question 10

produces Shiga toxin, a poisonous substance

Answer 10

E. coli

Question 11

onset time of E. coli

Answer 11

3 to 8 days

Question 12

food sources of E. coli

Answer 12

• undercooked ground beef
• fruits and vegetables
• raw milk
• dairy products

Question 13

a notable symptom of E. coli

Answer 13

bloody diarrhea followed by kidney failure

Question 14

a facultative anaerobic bacteria that is found in soil and water, and in decaying vegetation/animals

Answer 14

Listeriosis

Question 15

can be fatal to unborn babies, newborns, and immunocompromised people

Answer 15

Listeriosis

Question 16

A microbe that can grow even in the cold temperature of the refrigerator

Answer 16

Listeriosis

Question 17

Food sources of Listeriosis

Answer 17

• Raw milk, soft cheese, unpasteurized milk
• refrigerated ready to eat salads
• raw sprouts, melons
• smoked seafood
• processed foods (hotdog, ham, deli meat)

Question 18

Onset time of Listeriosis

Answer 18

1 to 4 weeks after exposure

Question 19

Symptoms of Listeriosis include;

Answer 19

headache, stiff neck, confusion, loss of balance, convulsions, fatigue, muscle aches

Question 20

A microbe that is dangerous for pregnant women as it results to premature delivery or fatal death

Answer 20

Listeriosis

Question 21

A microaerophilic bacteria that causes bacterial toxin mediated infections

Answer 21

Clostridium perfringens

Question 22

onset time of Clostridium perfringens

Answer 22

8 to 22 hours

Question 23

Clostridium perfringens causes symptoms like?

Answer 23

severe abdominal cramps & severe diarrhea

Question 24

food sources of Clostridium perfringens

Answer 24

• cafeteria germs
• spices and gravy
• improperly cooled foods
• foods not cooked to the right temperature

Question 25

Characterized as a facultative bacteria & fecal contamination

Answer 25

Salmonellosis

Question 26

symptoms of Salmonellosis

Answer 26

stomach cramps, diarrhea, headache, fever, nausea, vomiting

Question 27

onset time of Salmonellosis

Answer 27

6 hours to 6 days after infection

Question 28

food sources of Salmonellosis

Answer 28

- raw poultry eggs - contaminated by soil, insects, intestinal waste of animals,

Question 29

A facultative anaerobic and non-spore forming bacteria

Answer 29

Shigella

Question 30

Comes from human intestines and polluted water

Answer 30

Shigella

Question 31

It is spread by flies and food handlers, symptoms include fever, diarrhea, abdominal cramps, and dehydration

Answer 31

Shigella

Question 32

Food sources of shigella

Answer 32

Human prepared foods, ready to eat meals, moist foods

Question 33

A facultative anaerobic bacteria found in human hair, nose, and throat

Answer 33

Staphylococcus aureus

Question 34

Food sources of staphylococcus aureus

Answer 34

Foods made with hand contact and require no additional cooking

Question 35

How do FBI from viruses differ from bacteria?

Answer 35

- multiply in living host, viruses do not multiply in foods, viruses are usually transferred from one food to another, and from food handler to food and water

Question 36

Found in human intestinal and urinary tracts, and in contaminated water, has an incubation time of 2 to 10 months

Answer 36

Hepatitis A

Question 37

Food sources of Hepatitis A

Answer 37

Raw and lightly cooked oyster and clams harvested from polluted water, and raw vegetables

Question 38

Causes viral gastroenteritis, food poisoning, food infection, stomach flu, and winter vomiting disease

Answer 38

Norwalk viruses

Question 39

Infection results of Norwalk viruses

Answer 39

12 to 48 hrs after exposure and symptoms last from 12 to 48 hrs

Question 40

A contagious virus that can cause gastroenteritis, the leading cause of severe diarrhea among infant and children

Answer 40

Rota virus

Question 41

A roundworm about 1 1/2 inches long and 1 diameter in height, and varies in color

Answer 41

Anisakis

Question 42

Food sources of anisakis

Answer 42

Raw and undercooked seafoods, bottom feeding fish

Question 43

Found in animal and human feces that also thrive in contaminated food, water, and soil

Answer 43

Giardiasis

Question 44

Spread by people ingesting something, such as food or water contaminated by feces

Answer 44

Cyclosporiasis

Question 45

Looks like small hairy roundworms, food sources include undercooked pork and sausages and ground meats contaminated thru grinders

Answer 45

Trichinosis

Question 46

Molds can be used to create what types of cheese?

Answer 46

Brie, camembert, gorgonzola, bleu cheese

Question 47

How can cells and spores be destroyed in molds?

Answer 47

Heating to 140F for 10 minutes

Question 48

Noted in peanuts, and other cereal grains, nuts, noodles, and pasta

Answer 48

Aflatoxin

Question 49

The toxin is commonly found in algae and eaten by fish, which is eaten by bigger fishes such as barracuda, mahi, bonito, jack fish, snapper

Answer 49

Ciguatoxins

Question 50

Caused by eating food high in a chemical compound known as histamine which is produced by certain bacteria

Answer 50

Scrombrotoxin

Question 51

Are not produced by shellfish themselves, but are accumulated through their diet in which planktonic dinoflagellate algae are a component

Answer 51

Shellfish toxins