Non Spore Forming Bacteria Flashcards
Campylobacter jejuni
Type if Illness: Bacterial infection
Symptoms: Watery, bloody diarrhea
Onset: 2 to 5 days, usually lasts 2 to 7 days
Common Foods: Raw poultry, raw milk, raw meat
Prevention: Properly handle and cook raw meats and poultry, properly clean and sanitize food-contact surfaces, and properly wash hands
Shiga toxin-producing Escherichia coli
Type of Illness: Bacterial infection or toxin-mediated infection, at special risk are children up to 16 years old and elderly people
Symptoms: Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases
Onset: 2 to 72 hours; usually lasts from 1 to 3 days
Common Foods: raw and undercooked beef and other red meats, raw fish, improperly pasteurized milk, unpasteurized apple cider, lettuce
Prevention: Practice good sanitation, hand washing; properly handle and cook ground meats to an internal temperature of at least 155℉ (68℃) for 15 seconds; prevent cross contamination and keep hot foods above 135℉ (57℃) and cold foods below 41℉
(5℃). Wash lettuce in sinks used only for food preparation. Use only pasteurized apple cider or fruit juice and milk products
Listeria monocytogenes
Type of Illness: Bacterial infection
Symptomsm Healthy adult: flu-like symptoms, At-risk population: septicemia, meningitis, encephalitis, birth defects, stillbirth
Onset: 1 day to 3 weeks; indefinite duration depending on when treatment is administered
Common Foods: Raw meats, raw poultry, dairy products, cooked luncheon meats and hot dogs, raw vegetables and seafood
Prevention: Properly store and cook foods, avoid cross contamination, rotate processed refrigerated foods using first-in-first-out (FIFO) to ensure timely use
Salmonella spp.
Type of Illness: Bacterial infection
Symptoms: Nausea, fever, vomiting, abdominal cramps, diarrhea
Onset: 6 to 48 hours; usually lasts 2 to 3 days
Common Foods: Raw meats, raw poultry, eggs, milk, dairy products, pork
Properly cook foods; example: Salmonella bacteria will be destroyed when
poultry is cooked to an internal temperature of 165℉ (74℃) for 15 seconds and when eggs are cooked to 145℉ (63℃) for 15 seconds. Clean and sanitize raw food-contact surfaces after use; make sure food employees wash their hands adequately before working with food, avoid cross contamination.
Shigella spp.
Type of illness: Bacterial infection
Symptoms: Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration
Onset: 1 to 7 days; duration depends on when treatment is administered
Common Foods: Foods prepared with human contact ready-to-eat salads (I.e., potato, chicken), raw vegetables, milk, dairy products, raw poultry, non-potable water, ready-to- eat meat
Prevention: Wash hands and practice good personal hygiene, properly cook foods, avoid cross contamination, wash produce and other foods with potable water (water that is safe to drink). Do not allow individuals who have been diagnosed with shigellosis to handle food.
Staphy lococcus aureus
Type of Illness: Bacterial intoxication
Symptoms: Nausea, vomiting, abdominal cramps, headaches
Onset: 1 to 6 hours, usually 2 to 4 hours; usually lasts 1 to 2 days
Common Foods Foods prepared with human contact; cooked ready-to-eat foods (such as luncheom meats), ready-to-eat meat, deli salads (such as taco, potato, egg, and tuna salads), meat, poultry, custards, high-salt foods (such as ham), milk and dairy
products, processed foods
Prevention: Wash hands and practice good personal hygiene; avoid coughing and sneezing near food; do not reuse tasting spoons and ladles; properly clean and bandage cuts, burns, or wounds on hands; wear plastic gloves. Cooking WILL NOT inactivate the toxin
Vibrio spp.
Type of Illness: Bacterial infection
Symptoms: Headache, fever, chills, diarrhea, vomiting, severe electrolyte loss, gastroenteritis
Onset: 2 to 48 hours
Common Foods: Raw or improperly cooked fish and shellfish
Prevention: Practice good sanitation, properly cool foods, implement procedures to separate raw and ready-to-eat, seafood display cases, buy seafood from approved sources
