Major Food-borne Illnesses Flashcards
What pathogens are involved in food-borne INFECTIONS? (6)
1) Salmonella
2) Shigella
3) Listeria
4) Campylobacter jejuni
5) Hepatitis A
6) Norovirus
Which pathogens are spore-forming? (3)
1) Clostridium perfringens
2) Bacillus cereus
3) Clostridium botulinum
Which pathogen is often found in unpasteurized milk and cheese, ice cream, raw vegetables etc?
Listeria (food infection)
Which pathogen is often found in cooked meat, meat products and beans that have slowly been cooled?
Clostridium perfringens
Which pathogens are involved in food-borne INTOXICATION? (3)
1) Staphylococcus aureus
2) Bacillus cereus (emetic)
3) Clostridium botulinum
What pathogens are involved in food-borne TOXIN-MEDIATED Infections? (3)
1) Clostridium perfringes
2) E.coli
3) Bacillus cerues (diarrheal)
Which pathogen has produces two different toxins?
Bacillus cereus
- Emetic (intoxication)
- Diarrheal (toxin-mediated infection)
In the emetic toxin formed by B. cereus, what foods are likely to be involved?
Rice products, starchy foods, sauces, puddings, soups, casseroles, pastries and salads
In the diarrheal toxin formed by B. cereus, what foods are likely to be involved?
Meats, milk, vegetables and soups
What toxin is in involved food such as improperly processed canned foods, low acid food, garlic-in-oil products, grilled and sautéed onions in butter?
C. botulinum
What foods are the Hepatitis A virus involved in?
Uncooked foods and produce such as green onions, lettuce, carrots, salads and sandwiches, glazed or iced baked goods.
______ involves food such as salads, lettuce, raw vegetables and dairy products
Shigella (food infection)
Raw shell fish, raw vegetables, prepared salads and water contaminated with human feces is a risk factor for contamination with the _____, causing a food-borne infection.
Norovirus
What is the pathogen with the shortest incubation period? What are the symptoms?
S. aureus (Intoxication)
Rapid incubation period
-Nausea, vomiting, abdominal cramps, changed in BP
What pathogen has the longest incubation period? What are the symptoms?
Hepatitis A (15-50 days) -Fever, loss of appetite, vomiting, diarrhea
What is the incubation period of the emetic toxin of b.cereus? diarrheal toxin?
Emetic: 1 to 2-6 hours
Diarrheal: 6-15 hours
Which virus will remain for up to two weeks even if symptoms subside?
Norwalk and the Norwalk-like viral agent
From the Norovirus diesease
Which diseases cause indefinited illnesses?
- Shigella
- Listeriosis
(T/F) Although the duration of illness for c.jejuni and heaptitis A ranges from 7-10 days and several weeks/months (respectively) - relapses or not common
False
Which pathogens cause watery/bloody diarrhea?
- Shigella
- E.coli
- Diarrheal b.cereus
- C. jejuni
Compare and contrast the symptoms of emetic and diarrheal toxins of b.cereus
Emetic: Nausea, occasional vomiting, occasional abdominal cramps and/or diarrhea
Diarrheal: Watery diarrhea, abdominal cramps, pain and nausea
What causes lassitude weakness, double vision, difficulty speaking and swallowing and constipation?
C.botulinum
What causes abdominal pain, headache, nausea, vomiting, fever and diarrhea?
Salmonella
Which pathogen originally produces symptoms similar to salmonella (abdominal pain, headache, nausea, vomiting, fever, diarrhea) but may accelerate to meningitis?
Listeria monocytogenes
____ days after ingesting a meal, a customer starts having symptoms such as fever, loss of appetite and jaundice. He also has dark coloured urine. What pathogen has he ingested?
15-50
Hepatitis A
Immediately after ingesting a meal, a customer starts experiencing symptoms such as a sudden drop in blood pressure, nausea, vomiting and muscle cramps. What pathogen has he ingested
S. aureus
Pathogens such as Salmonella, Shigella, S. aureus, C. perfringens, E. coli and Norovirus often originate from where?
Human intesinal tract
Which pathogens are more likely to be found in soil, dirt and water?
- Listeria
- B. cereus
- C. botulinum
Which pathogens are most likely to be found from the intestinal tract of domestic and wild animals?
- Salmonella
- Listeria
- C. perfringens
- E.coli (especiallly cattle)
- C. jejuni
Make some recommendations to prevent Salmonella contamination
- cook poultry to at least 85 C (185C)
- rapidly cool cooked meat and meat products
Make some recommendations to prevent Shigella contamination
- use sanitary procedure around flies
- rapidly cool foods
Make some recommendations to prevent Listeria contamination
- Use only pasteurized milk/dairy products
- cook foods to proper internal temperatures
- avoid pooling of water
Make some recommendations to prevent S. aureus contamination
- Avoid contamination with bare hands
- Exclude employees with skin infections from preparing food
- properly refrigerate and cool foods
Make some recommendations to prevent C. perfringens contamination
- Use careful time/temp controls when cooking and reheating meat and bean dishes
- reheat to 74C (165F) for at least 15 seconds withing 2 hours
Make some recommendations to prevent E.coli contamination
- Throughly cook round beed to at least 71C (160F) for 15
- Avoid fecal contamination by ensuring employees practice good personal hygiene
Make some recommendations to prevent B.cereus contaminations
- use careful time and temperature control
- hold hot foods at (60C/140F)
- reheat leftovers to 74C(165C) for at least 15 seconds within 2 hours
Make some recommendations to prevent C. botulinum contaminations
- do not use home-canned products
- use careful time/temp control for bulky foods
- purchase oil/garlic mixtures in small quantities
- cook sauteed onions on request
Make some recommendations to prevent C. jejuni contaminations
Throughly cook food to safe internal temperatures
Avoid cross-contamination
Make some recommendations to prevent Hepatitis A contaminations
- avoid touching food with bare hands
- exclude food service employees who are infected
- vaccines
Make some recommendations to prevent Norovirus contaminations
-obtain shellfish from approved sources
Make some general recommendations to prevent contaminating foods
- Practice good personal hygiene
- Respect time/temperature controls
- Avoid cross-contamination
Which 4 pathogens are associated with Gastroenteritis?
SCEN
1) Staphylococcal Gastroenteritis
2) C. perfringens Gastroenteritis
3) E.coli 0157:H7 Gastroenteritis
4) Norovirus Gastroenteritis
