Major Foodborne Bacteria

Question 1

Bacillus Cereus

Illness: Bacillus cereus gastroenteritis

Answer 1

spore-forming bacteria found in dirt; can produce two different toxins

Question 2

Bacillus Cereus

(Linked foods)

Answer 2

Diarrhea Illness: cooked veggies, meat products, milk
Vomiting Illness: cooked rice dishes

Question 3

Bacillus Cereus

(Common Symptoms)

Answer 3

Diarrhea Illness: watery diarrhea, no vomiting
Vomiting Illness: nausea, vomiting

Question 4

Bacillus Cereus

(Prevention)

Answer 4

**CONTROLLING TIME & TEMPERATURE **
Cook food to minimum internal temp
Hold food at correct temp
Cool food correctly

Question 5

Listeria monocytogenes

Illness: Listeriosis

Answer 5

found in dirt, water and plants; grows in cool, moist envrionments

illness uncommon in healthy people

Question 6

Listeria monocytogenes

(Linked Foods)

Answer 6

• raw meat
• unpasteurized dairy products
• ready-to-eat foods

Question 7

Listeria monocytogenes

(Common Symptoms)

Answer 7

Pregnant women: miscarrage
Newborns: sepsis, pnemonia, meningitis

Question 8

Listeria monocytogenes

(Prevention)

Answer 8

Controlling Time & Temperature
Throw away products that had passed use-by/expiration date
Cook raw meat to minimum internal temps
Prevent cross contamination
Avoid using unpasteurized dairy products

Question 9

Shiga toxin-producing Escherichia coli aka E. Coli

Illness: Hemorrhagic colitis

Answer 9

found in the intestines of cattle, infected people

contaminate meat during slaughtering; in feces weeks after symptoms end

Question 10

Shiga toxin-producing Escherichia coli aka E. Coli

(Linked foods)

Answer 10

• Ground beef (raw & undercooked)
• contaminated produce

Question 11

Shiga toxin-producing Escherichia coli aka E. Coli

(Symptoms)

Answer 11

• diarrhea (eventually becomes bloody)
• abdominal cramps
• kindney failure <severe></severe>

Question 12

Shiga toxin-producing Escherichia coli aka E. Coli

(Prevention)

Answer 12

Controlling time & temp
cook food to minimum internal temp
purchase from approved suppliers
prevent cross-contamination
exclude food handlers with diarrhea who have been diagnosed with illness caused by E. coli

Question 13

Campylobacter jejuni

Illness: Campylobacteriosis

Answer 13

Illness often occurs when poultry is incorrectly cooked and when raw poultry has been allowed to cross-contaminate other food and food-contact surfaces

often associated with poultry
has been known to contaminate water

Question 14

Campylobacter jejuni

(linked foods)

Answer 14

• poultry
• water contaminated w/ the bacteria
• meat
• stews/gravies

Question 15

Campylobacter jejuni

(symptoms)

Answer 15

• diarrhea (may be watery or bloody)
• abdominal cramps
• fever
• vomiting
• headaches

Question 16

Campylobacter jejuni

(prevention)

Answer 16

Controlling time & temp
cook food, particularly poulty to required minimum interanl temp
preven cross-contamination btw raw poulty and ready-to-eat food

Question 17

Clostridium perfringens

Illness: Clostridium perfringens gastroenteritis

Answer 17

found in dirt where it forms spores that allow it to survive; also carried in the intestines of both humans and animals
does not grow at refrigeration temps
grows rapidly in foos in the temp danger zone

Question 18

Clostridium perfringens

(linked foods)

Answer 18

• meat
• poultry
• dishes made w/ meat & poultry such as stews and gravies

Question 19

Clostridium perfringens

(symptoms)

Answer 19

• diarrhea
• severe abdominal pain

Question 20

Clostridium perfringens

(prevention)

Answer 20

Controlling time & temp
cool and reheat food correctly
hold food at correct temp

Question 21

Nontyphodial Salmonella

Illness: Salmonellosis

Answer 21

carried by many farm animals naturally

Question 22

Nontyphodial Salmonella

(linked foods)

Answer 22

• poultry & eggs
• meat
• milk & dairy products
• produce (such as tomatoes, peppers & cantaloupes)

Question 23

Nontyphodial Salmonella

(symptoms)

Answer 23

• diarrhea
• abdominal cramps
• vomiting
• fever

bacteria often in person’s feces for weeks after symptoms have ended

Question 24

Nontyphodial Salmonella

(prevention)

Answer 24

Preventing cross-contamination
cook poultry and eggs to minimum internal temps
prevent cross-contamination btw poultry and ready-to-eat food
exclude food handlers who have symptoms and have been diagnosed with an illness caused by Nontyphodial Salmonella

Question 25

Salmonella typhi | Illness: Typhoid fever

Answer 25

lives only in humans: ppl can carry the bacteria in their bloodstream and intestinal tract

Question 26

Salmonella typhi | (linked foods)

Answer 26

* ready-to-eat food * beverages

Question 27

Salmonella typhi | (symptoms)

Answer 27

* high fever * weakness * abdominal pain * headache * loss of appetite * rash | bacteria often in person's feces for weeks after symptoms have ended

Question 28

Salmonella typhi | (prevention)

Answer 28

**Preventing cross-contamination** exclude food handlers who have been diagnosed with an illness caused by Salmonella typhi wash hands cook food to minimum internal temp

Question 29

Shigella spp. | Illness: Shigellosis

Answer 29

found in the feces of humans with the illness most illnesses occur when ppl eat or drink contaminated food and water flies can also transfer bacteria from feces to food

Question 30

Shigella spp. | (linked foods)

Answer 30

* food easily contaminated by hands such as salads containing TCS foods (ex. potato, chicken, tuna, shrimp & macaroni) * food that has made contact with contaminated water such as produce

Question 31

Shigella spp. | (symptoms)

Answer 31

* bloody diarrhea * abdominal pain & cramps * fever (occassionally) | high levels of bacteria found in feces for weeks after symptoms ended

Question 32

Shigella spp. | (prevention)

Answer 32

**Practicing good personal hygiene** exclude food handlers who have diarrhea and have been diagnosed w/ an illness caused by Shigella spp. wash hands control flies inside & outside of operation

Question 33

Staphylococcus aureaus | Illness: staphylococcal gastroenteritis)

Answer 33

can be found in humans especially in hair, nose & throat, and in infected cuts; transferred to food when ppl carrying it touch these areas on their bodies and then handle food w/out washing their hands if allowed to grow to large numbers in food the bacteria can produce toxins that can cause illness when eating *cooking cannot destroy these toxins*

Question 34

Staphylococcus aureaus | (linked foods)

Answer 34

* food that requires handling during prepping * salads containing TCS food (egg, tuna, chicken & macaroni) * deli meat

Question 35

Staphylococcus aureaus | (symptoms)

Answer 35

* nausea * vomiting & retching * abdominal cramps

Question 36

Staphylococcus aureaus | (prevention)

Answer 36

**Practicing good personal hygiene** wash hands, particularly after touchin hair, face, or body cover wounds on hands and arms hold, cool & reheat food correctly

Question 37

Vibrio vulnificus & Vibrio parahaemolyticus | Illness: Vibrio gastroenteritis & vibrio vulnificus primary septicemia

Answer 37

found in water where shellfish are harvestes can grow very rampidly at temp in middle of danger zone *ppl with chronic conditions (ex. diabetes & cirrhosis) who get sick from this bacteria can get primary septicemia = severe illness that can lead to death*

Question 38

Vibrio vulnificus & Vibrio parahaemolyticus | (linked foods)

Answer 38

oysters from contaminated waters

Question 39

Vibrio vulnificus & Vibrio parahaemolyticus | (symptoms)

Answer 39

* diarrhea * abdominal cramps & nausea * vomiting * low-grade fever & chills

Question 40

Vibrio vulnificus & Vibrio parahaemolyticus | (prevention)

Answer 40

**Purchasing from approved, reputable suppliers** cook oysters to minimum internal temp