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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
Q

Where does the symptom starts in Guillain- barre? Which side does it effect?

A

feet/ hands and moves toward center of body

both sides

26
Q

How do you prevent Guillain- barre?

A

control time/ temp
cook foods to internal temp
prevent cross contamination

27
Q

What are the 5 c’s for camploybacter?

A 
chicken
college aged
cats
cook-outs
cross contamination
28
Q

What is known as the cafeteria germ?

A

Clostridium perfringens

29
Q

What is formed to be able to withstand high cooking temps?

A

endospores

30
Q

Is Clostridium perfringens a…

a. bacteria
b. intoxication
c. infection

A

b

31
Q

What are sources of Clostridium perfringens?

A

meats
poultry
stews/ gravies

32
Q

What is Clostridium perfringens often mistaken for?

A

flu

33
Q

What are some symptoms of Clostridium perfringens? When do symptoms appear?

A 
no vomit/ fever
diarrhea
nausea
severe ab pain
8- 22 hrs after ingesting toxin
34
Q

How do you prevent Clostridium perfringens?

A

cool/ reheat appropriately

hold hot foods at correct temp

35
Q

What is aka Ptomaine poisoning?

A

clostridium botulinum

36
Q

Is clostridium botulinum toxin deadly?

A

yes 1/ 3000 could poison the entire human pop

37
Q

Is clostridium botulinum heat liable or heat stable?

A

heat liabile

38
Q

What is clostridium botulinum associated with?

A

neutral pH canned foods, mushrooms, corn, spinach, beets, tuna, green beans
garlic/ onions in oil
cryovac wraped items
baked potatoes left in foil

39
Q

How does clostridium botulinum progress?

A

viable cells present
neutral foods
improperly processed and allow to sit
food eaten “as is” without being reheated

40
Q

What are the symptoms of clostridium botulinum?

A 
w/n 12 hrs
descending 
- starts at head and moves down
- paralysis 
-dizziness
- blurred vision
41
Q

If controlled what is clostridium botulinum used for?

A

botox

  • wrinkle removal
  • excessive sweating
  • facial “ties”
  • clenched fist/ jaws
  • ppl who stutter
42
Q

How do you prevent clostridium botulinum?

A

control time/ temp
hold, cool, and reheat foods correctly
proper reheating
anaerobic

43
Q

Staphylococcus causes an _________ when ingested but an _________ on the outside of the body.

A

intoxication

infection

44
Q

What parts of the body does Staphylococcus effect? Where else does it infect?

A

hair, nose, throat

cuts/ burns, pimples/ boils, impetigo (sores around mouth/ nose)

45
Q

T/F: when Staphylococcus is in food it is tasteless and odorless

A

T

46
Q

Do normal cooking temps destroy Staphylococcus in food?

A

no

47
Q

What are some sources of Staphylococcus?

A

food required handeling during prep
salads containing TCS
deli meats

48
Q

When do symptoms appear for Staphylococcus? Ex?

A

1- 6 hrs
nausea, vomit, retching
ab cramps

49
Q

How do you prevent Staphylococcus?

A

wash hands/ personal hygiene
hold, cool, reheat foods at right temp
when in doubt throw it out

50
Q

check packet for vibrio vulnificus

A

answer

HSP 218 (8 decks)

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