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HSP 218 > Other bacterial "bad guys" > Flashcards

Other bacterial "bad guys" Flashcards

1
Q

What was cereus the roman goddess of?

A

grain

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2
Q

Where is Bacillus cereus found?

A

flour, starchy foods, rice, and baked potatoes

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3
Q

Is bacillus cereus an aerobic bacteria that produces endospores?

A

yes

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4
Q

How does cereus progress in the food?

A
  • cooked item is stored in TDZ
  • endospores become vegetative cells
  • proper reheating will not destroy toxins
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5
Q

What are the two most common links to Bacillus cereus?

A

baked potatoes left out all night

spanish rice/ rice not properly held in a steam table

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6
Q

What is the early symptoms of Bacillus cereus? how soon do they occur?

A

vomiting

1- 6 hrs

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7
Q

What happens around 8- 16 hrs after ingesting the Bacillus cereus toxin?

A

mild ab cramps

watery diarrhea

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8
Q

How do you prevent Bacillus cereus?

A

control time/ temp
cook foods to proper temp
hold food in appropriate manner
cook foods correctly

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9
Q

What kind of environment does listeria monocytogenes like?

A

cool moist environments

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10
Q

What percentage of death is listeria monocytogenes responsible for?

A

20

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11
Q

Who is most likely to be effected by listeria monocytogenes?

A

unborn children

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12
Q

pregnant women are _____ x more likely to contract listeria monocytogenes

A

20

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13
Q

What is the primary source of listeria monocytogenes?

A

unpasterized dairy products

-ice cream, soft cheese, cream cheese, hotdogs, deli meats, cantaloupe

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14
Q

What are some symptoms of listeria monocytogenes? how long is the incubation period?

A

fever w/ stiff neck; confusion, loss of balance

2-8 weeks

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15
Q

What are ways to prevent listeria monocytogenes?

A

avoid eating unpasterized soft cheese

cook hotdogs

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16
Q

T/F: most outbreaks are caught by the food industry

A

T

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17
Q

What disease is the #1 bacteria FBI in US, #2 cause of bacterial diarrhea, and the #1 cause of illness in college aged students?

A

campylobacter jejuni

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18
Q

What previous changes have since increased the chances to get campylobacter jejuni?

A

marinates

grilling foods

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19
Q

What percentage of chickens are infected w/ campylobacter jejuni?

A

88

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20
Q

What is the optimum temp for growth for campylobacter jejuni?

A

107

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21
Q

What are other ways that have lead to campylobacter jejuni?

A

microwaving foods

cats litter box

22
Q

How long can symptoms of campylobacter jejuni last? What are some? how long is the time delay?

A

a week
diarrhea, ab pain, fever, vomiting, headaches,
2-5 (usually 5) days

23
Q

What can campylobacter jejuni lead to?

A

septicemia (blood poisoning)
appendicitis
Guillain- Barre syndrome

24
Q

T/F: Guillain- barre symptoms happens in descending order

A

F: ascending

25
Where does the symptom starts in Guillain- barre? Which side does it effect?
feet/ hands and moves toward center of body | both sides
26
How do you prevent Guillain- barre?
control time/ temp cook foods to internal temp prevent cross contamination
27
What are the 5 c's for camploybacter?
``` chicken college aged cats cook-outs cross contamination ```
28
What is known as the cafeteria germ?
Clostridium perfringens
29
What is formed to be able to withstand high cooking temps?
endospores
30
Is Clostridium perfringens a... a. bacteria b. intoxication c. infection
b
31
What are sources of Clostridium perfringens?
meats poultry stews/ gravies
32
What is Clostridium perfringens often mistaken for?
flu
33
What are some symptoms of Clostridium perfringens? When do symptoms appear?
``` no vomit/ fever diarrhea nausea severe ab pain 8- 22 hrs after ingesting toxin ```
34
How do you prevent Clostridium perfringens?
cool/ reheat appropriately | hold hot foods at correct temp
35
What is aka Ptomaine poisoning?
clostridium botulinum
36
Is clostridium botulinum toxin deadly?
yes 1/ 3000 could poison the entire human pop
37
Is clostridium botulinum heat liable or heat stable?
heat liabile
38
What is clostridium botulinum associated with?
neutral pH canned foods, mushrooms, corn, spinach, beets, tuna, green beans garlic/ onions in oil cryovac wraped items baked potatoes left in foil
39
How does clostridium botulinum progress?
viable cells present neutral foods improperly processed and allow to sit food eaten "as is" without being reheated
40
What are the symptoms of clostridium botulinum?
``` w/n 12 hrs descending - starts at head and moves down - paralysis -dizziness - blurred vision ```
41
If controlled what is clostridium botulinum used for?
botox - wrinkle removal - excessive sweating - facial "ties" - clenched fist/ jaws - ppl who stutter
42
How do you prevent clostridium botulinum?
control time/ temp hold, cool, and reheat foods correctly proper reheating anaerobic
43
Staphylococcus causes an _________ when ingested but an _________ on the outside of the body.
intoxication | infection
44
What parts of the body does Staphylococcus effect? Where else does it infect?
hair, nose, throat | cuts/ burns, pimples/ boils, impetigo (sores around mouth/ nose)
45
T/F: when Staphylococcus is in food it is tasteless and odorless
T
46
Do normal cooking temps destroy Staphylococcus in food?
no
47
What are some sources of Staphylococcus?
food required handeling during prep salads containing TCS deli meats
48
When do symptoms appear for Staphylococcus? Ex?
1- 6 hrs nausea, vomit, retching ab cramps
49
How do you prevent Staphylococcus?
wash hands/ personal hygiene hold, cool, reheat foods at right temp when in doubt throw it out
50
check packet for vibrio vulnificus
answer

HSP 218 (8 decks)

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