Microorganisms Flashcards
Raw Poultry
Campylobacter
Salmonella
Raw Meat
Campylobacter
Salmonella
Pathogenic E. coli
Clostridium botulinum poses a risk in VP/MAP products
Raw Fish and Shellfish
Salmonella Vibrio parahaemolyticus/ cholerae Listeria monocytogenes Clostridium botulinum (MAP/VP) Histamine (Scombrotoxin) producers Planktonic toxins (PSP, DSP, ASP) Viruses
Bakery products
Bacillus cereus
Clostridium botulinum (MAP/VP)
Staphylococcus aureus
Fruit and Fruit Juices
Salmonella
Listeria monocytogenes
Pathogenic E. coli
Mycotoxin
Raw Vegetables / Salad / Sprouted seeds
Salmonella
Salmonella
Listeria monocytogenes
Pathogenic E. coli
Viruses
Dairy Products
Salmonella Listeria monocytogenes Staphylococcus aureus Pathogenic E. coli Campylobacter
Processed Foods (RTE or to be reheated)
Clostridium botulinum (MAP/VP chilled products) Salmonella Listeria monocytogenes C. perfringens Bacillus cereus Staphylococcus aureus V. parahaemolyticus Pathogenic E. coli
Dried foods to be cooked (rice/pasta, pulses/grains, herbs/spices, dried meat)
Salmonella Pathogenic E. coli Staphylococcus aureus Bacillus cereus C. perfringens
Dried raw RTE foods (nuts, fruit, museli, herbs/spices
Salmonella
Bacillus cereus
C. perfringens
Aflatoxin (nuts)
Dried heatprocessed foods (breakfast cereals, crisps, confectionery, herbs/spices).
Salmonella
Dried heatprocessed foods, RTE after rehydration. (Soup mixes, pot snacks, powdered milk based products)
Salmonella
Staphylococcus aureus
Bacillus cereus
C. perfringen
Dried Baby Foods (RTE after rehydration)
Salmonella Pathogenic E. coli C. perfringens Bacillus cereus Cronobacter sakazakii Staphylococcus aureus
Canned, pouched or bottled food (F0>3 process)
Histamine for scombroid fish. Heat resistant bacterial toxins could occur if preprocess growth of toxin producers has occurred
Heat treated (F0<3 process) low pH (<4.5) or intermediate moisture foods. E.g. cured meats, products in oil, pickles, sauces, jams
Salmonella Listeria monocytogenes C. perfringens Staphylococcus aureus Pathogenic E. coli