LESSON 6 Flashcards
_______ are microscopic living organisms, usually one-celled, that can be found everywhere. They can be dangerous, such as when they cause infection.
Bacteria
Symptoms begin 18-36 hours upon ingestion but may range from four hours to eight days:
• double vision
• blurred vision
• difficulty in swallowing, breathing,
and speaking
• paralysis of arms, legs, torso, and
respiratory muscles
Botulism/Clostridium Botulinum
Foods Involved:
• Home-canned foods
• Improperly processed food
• Sausages and meats
• Canned low-acid foods, such as some
vegetables
• Untreated garlic oil
• Leftover, unrefrigerated foil-wrapped
baked potatoes
• Sautéed onions in butter sauce
Botulism/Clostridium Botulinum
Prevention:
• Discard damaged cans.
• Do not use home-canned foods in a food
service establishment.
• Do not mix and then store oil and garlic.
• Follow rules for time and temperature control.
• Sauté onions as needed;
• Do not sauté and then store unrefrigerated for
later use.
• Do not store leftover-baked potatoes in foil
wrapping. Unwrap and chill correctly.
• Chill foods properly.
Botulism/Clostridium Botulinu
Symptoms:
Symptoms begin two to five days after eating contaminated food, can last for seven to ten days; and include:
• diarrhea (watery or bloody)
• fever
• nausea and vomiting
• abdominal pain
• headache
• muscle pain
Campylobacteriosis/Campylobacter Jejuni
Foods Involved:
• Unpasteurized milk and dairy products.
• Raw poultry
• Raw beef
• Non-chlorinated or fecal- contaminated water.
• Birds and flies can carry and contaminate food.
Campylobacteriosis/Campylobacter Jejuni
Prevention:
• Practice good personal hygiene.
• Follow hand-washing guidelines.
• Follow procedures to avoid cross
contamination.
• Cook all poultry, meat, and other food
to appropriate internal temperature and
test with a thermometer.
• Maintain good pest control.
• Use only pasteurized dairy products.
• Use water from approved sources.
Campylobacteriosis/Campylobacter Jejuni
Symptoms:
Symptoms begin three to eight days after eating contaminated food, can last for two to nine days, and include:
• cramping
• diarrhea (watery or bloody)
• vomiting
• hemolytic uremic syndrome (HUS).
(low RBC & Platelets)
Escherichia Coli/E. Coli
Foods Involved:
• In intestinal tract of animals,
particularly cattle and humans.
• Raw or undercooked ground beef.
• Raw milk or dairy products.
• Unpasteurized apple cider or juice.
• Unpasteurized cheese.
• Dry salami (an Italian food or air –
dried meat).
• Uncooked fruits and vegetables
Escherichia Coli/E. Coli
Prevention:
• Practice good personal hygiene.
• Follow hand-washing guidelines.
• Follow procedures to avoid cross
contamination.
• Cook all poultry and meat to correct internal
temperature, and test with a thermometer.
• Use only pasteurized milk, dairy products, or
juices.
• Wash all fresh produce in cold, running
water.
• Cool foods properly.
Escherichia Coli/E. Coli
Symptoms:
Symptoms begin three to 70 days after eating
contaminated food; 21-day onset is most
common Symptoms include:
• sudden onset of fever
• muscle aches;
• diarrhea or vomiting
• headaches
• stiff neck
• confusion
• loss of balance
• convulsions
Listeriosis/Listeria Monocytogenes
Foods Involved:
• In soil, ground water, plants, and intestinal
tracts of humans and animals
• Unpasteurized milk and cheese
• Ice cream
• Raw vegetables
• Raw and cooked poultry
• Raw meat and fish
• Prepared and chilled ready-to-eat foods
• Deli meat ( ready-to eat and pre-cooked
foods) luncheon meats, hotdogs
• Soft cheese such as feta, Brie, Mexican-style
cheese
Listeriosis/Listeria Monocytogenes
Prevention:
• Practice good personal hygiene.
• Follow hand-washing guidelines.
• Follow procedures to avoid cross
contamination.
• Cook all poultry and meat to correct
internal temperature, and test with a
thermometer.
• Use only pasteurized milk, dairy
products, or juices.
• Wash all fresh produce in cold, potable,
running water
Listeriosis/Listeria Monocytogenes
Symptoms:
Symptoms begin six to 48 hours after eating contaminated food, last one to 2 days, and include:
• stomach cramps
• headache
• nausea
• fever
• diarrhea
• vomiting
• severe dehydration (infants and elderly).
Salmonellosis/Salmonella
Foods Involved:
• Raw meats and poultry
• Milk and dairy products
• Fish and shrimp
• Sauces and salad dressing
• Cake mixes
• Cream-filled desserts and toppings
• Peanut butter
• Cocoa and chocolate
• Sliced fresh fruits and vegetables such as
melons, strawberries, tomatoes
• Raw sprouts
Salmonellosis/Salmonella
Prevention:
• Practice good personal hygiene.
• Follow hand-washing guidelines.
• Follow procedures to avoid cross
contamination.
• Cook all food to correct internal
temperature, and test with a
thermometer.
• Hold food at 140˚F or above.
• Cool foods properly.
Salmonellosis/Salmonella
Symptoms:
Symptoms begin 12-50 hours after eating contaminated food, lasts up to one two weeks, and include:
• abdominal pain
• diarrhea containing blood and mucus
• fever
• nausea
• vomiting
• chills
• fatigue
• dehydration
Shigellosis/Shigella
Foods Involved:
• In intestinal tract of humans and polluted water; spread by flies and food handlers
• Meat salads
• Potato and pasta salads
• Lettuce and other raw vegetables
• Milk and dairy products
• Ready-to-eat foods
Shigellosis/Shigella
Prevention:
• Practice good personal hygiene.
• Follow hand-washing guidelines.
• Follow procedures to avoid cross
contamination.
• Use water from approved sources.
• Control flies.
• Maintain storage temperatures.
• Cool food properly.
Shigellosis/Shigella
_______ are a leading cause of nonbacterial gastroenteritis. They are often transmitted through undercooked food or food that hasn’t been processed further
Viruses
Symptoms:
The illness usually is mild, starts about two to four weeks after the contaminated food or water is eaten or drank, and goes away by itself in a week or two. It causes:
• inflammation of the liver
• fever
• low appetite
• nausea
• vomiting
• diarrhea
• muscle aches
• yellowing in the whites of the eyes
and the skin (jaundice).
Hepatitis/Hepatitis A Virus (HAV)
Food Involved:
• Contaminated water
• Shellfish
• Salads
• Ready-to-eat food
Hepatitis/Hepatitis A Virus (HAV)
Prevention:
• Practice good personal hygiene.
• Keep employees with jaundice out of the
operation.
• Keep employees diagnosed with Hepatitis
A out of the operation.
• Wash hands.
• Minimize bare-hand contact with ready-to-
eat food.
• Purchase shellfish from approved, reputable
suppliers.
Hepatitis/Hepatitis A Virus (HAV)
Symptoms:
A mild, brief illness usually develops between 24 and 48 hours after taking contaminated food.
• Vomiting
• Diarrhea
• Nausea
• Abdominal cramps
Norovirus gastroenteritis/Norovirus
Food Involved:
• Ready-to-eat food.
• Shellfish from contaminated water
Norovirus gastroenteritis/Norovirus
Prevention:
• Practice good personal hygiene.
• Wash hands.
• Minimize bare-hand contact with ready-to- eat food.
• Purchase shellfish from approved, reputable suppliers
Norovirus gastroenteritis/Norovirus
______ are organisms that live in, on or with another organism (host). They feed, grow or multiply in a way that harms their host. Parasites can carry diseases that can be life-threatening
Parasites
Symptoms:
• Symptoms usually occur within 24 hours after consumption of affected raw or undercooked fish, but may be delayed by as long as two weeks.
• Tingling in throat (pamamanhid)
• Coughing up worms
Anisakiasis/Anisakis Simplex
Food Involved:
Raw and undercooked fish, including:
• Herring
• Cod
• Halibut
• Mackerel
• Pacific salmon
Anisakiasis/Anisakis Simplex
Prevention:
• Purchase from approved, reputable
suppliers.
• Cook fish to minimum internal
temperature.
• If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time- temperature requirements
Anisakiasis/Anisakis Simplex
Symptoms:
Onset of illness follows an incubation period of seven to 10 days.
• Weight loss
• Watery diarrhea
• Abdominal cramps
• Nausea
Cryptosporidiosis/Cryptospori-dium parvum
Food Involved:
• Contaminated water
• Fresh produce
Cryptosporidiosis/Cryptospori-dium parvum
Cryptosporidiosis/Cryptospori-dium parvum
Prevention:
• Purchase from approved, reputable suppliers.
• Use properly treated water.
• Keep food handlers with diarrhea out of the operation.
• Wash hands.
Parasites
- Anisakiasis / Anisakis Simplex
- Cryptosporidiosis / Cryptospori-dium parvum
Viruses
- Hepatitis / Hepatitis A Virus (HAV)
- Norovirus gastroenteritis / Norovirus
Bacteria
- Botulism / Clostridium Botulinum
- Campylobacteriosis / Campylobacter Jejuni
- Escherichia Coli/E. Coli
- Listeriosis / Listeria Monocytogenes
- Salmonellosis / Salmonella
- Shigellosis / Shigella
