Pathogens Flashcards
What is a food borne pathogen
A microorganism, virus, or other substance, that causes disease.
What causes a food borne infection
activity of large numbers of bacteria carried by food into the GI tract.
Found in humans-nose, hands, intestines, cuts, sores.
Staphylococcus aureus
Enters through handling or contact with contaminated sources.
Staphylococcus aureus
Grows best at 70-97’F; resists drying, freezing, is not destroyed by cooking.
Staphylococcus aureus
Sources-reheated foods, high protein foods, meat, poultry, eggs, milk products, stuffing, & prepared salads.
Staphylococcus aureus
Onset- 1-7 hrs after ingestion. Symptoms-nausea, vomiting, pain, diarrhea, NO fever.
Staphylococcus aureus
to avoid-wash hands, chill food quickly, cool food in shallow pans.
Staphylococcus aureus
Anaerobic; rare and more deadly; unusually resistant to heat.
Clostridium botulinum
Found in soil, water, plants, intestinal tract of humans and animals.
Clostridium botulinum
Ingestion of organism causes not harm (does not multiply or produce toxins in GI tract) but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in acid)
Clostridium botulinum
Onset 4-36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated.
Clostridium botulinum
Spoils low acid foods, improperly canned foods, vacuum-packed (sous vide) and tightly wrapped foods, smoked and salted fish, cooked root vegetables held at war temperatures too long.
Clostridium botulinum
Honey is a source - Do not give to infants - inadequate immune system.
Clostridium botulinum
Anaerobic; intestinal tract of humans and animals, surfaces of meat and poultry.
Clostridium perfringens
Onset 8-18 hrs: nausea, vomiting, abdominal pain, diarrhea.
Clostridium perfringens
To prevent: cool foods in shallow pans, keep cold foods below 40’F, keep hot food above 140’F, reheat leftovers to 165’F, WASH HANDS.
Clostridium perfringens
Improperly cooked and reheated, cooled slowly and reheated foods-cafeteria bug; meats, soups, gravies, stews, casseroles.
Clostridium perfringens
Foods held at room temperature in large quantities for several hours.
Clostridium perfringens
Forms spores; found in soil, dust, grains, rice, flour cereal crops, Aerobic.
Bacillus cereus
Onset 30min-6 hrs emetic (nausea,vomitting), 6-15 hrs diarrheal (watery diarrhea, cramps)
Bacillus cereus
Rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, and pastries. Also meats, milk, vegetables, fish.
Bacillus cereus
Onset-6-48 hrs: fever, nausea, vomiting, chills, headache; lasts 2-3 days.
Salmonella
Found in intestinal tract of humans and animals, water, soil; spread by food handlers.
Salmonella
Destroyed by temps of pasteurization
Salmonella
Raw and undercooked meat, poultry, eggs, raw dairy, seafood, melons.
Salmonella
Found in intestinal contents of humans and animals, caused by poor hygiene, ill food handlers.
Streptococcus
Grows at 50’-113’F; Destroyed by cooking
Streptococcus
Milk, eggs, potato salad, food held at room temperature for hours.
Streptococcus
Onset 2-60 hrs: fever, diarrhea
Streptococcus
Symptoms in 2-30 days
Listeria monocytogenes
Found in intestinal track of humans and animals, unwashed vegetables, fruits, soil water.
Listeria monocytogenes
Grows between 34-113’F; on neutral or slightly alkaline, resists freezing, drying, & heat.
Listeria monocytogenes
Hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese.
Listeria monocytogenes
May harm fetus, can cause flu-like symptoms, encephalitis, meningitis.
Listeria monocytogenes
One of the more common causes of gastroenteritis.
Campylobacter jejuni
Found in intestinal tract of cattle, sheep, pigs, poultry.
Campylobacter jejuni
Symptoms - - abdominal pain, bloody diarrhea (3-5 days), Lasts 2-10 days.
Campylobacter jejuni
Raw or undercooked meat or poultry, raw milk, raw vegetables.
Campylobacter jejuni
From Raw or undercooked seafood (shellfish, oysters)
Vibrio parahaemolyticus, Vibrio vulnificus
Symptoms- - fever, vomiting, cramps, diarrhea, 16 hrs after ingestion, lasts 48 hrs .
Vibrio parahaemolyticus, Vibrio vulnificus
Yields a noroviris
Vibrio parahaemolyticus, Vibrio vulnificus
Found in human intestinal tract, water polluted by feces; bare hands and flies.
Shigella
Cold mixed salads (chicken, tuna, potato), raw vegetables, watermelon.
Shigella
Onset- - 12-50 hrs after ingestion, bloody diarrhea, abdominal pain, lasts 4-7 days.
Shigella
Found in intestinal tract of humans and animal.
Escherichia coli
Signs- - bloody diarrhea, severe cramping
Escherichia coli
Onset slow 3-8 days after ingestion, lasts 5-10 days.
Escherichia coli
Sources- - rare or raw ground beef, uncooked fruits & vegetables, raw milk, unpasteurized apple juice.
Escherichia coli
Can survive freezing, high acidity; can grow at refrigerator temperatures
Escherichia coli
illness caused by poor hygiene among infected food handlers.
Norovirus
Does not produce in humans but remains active until after food is eaten.
Norovirus
Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food.
Norovirus
Vomiting in 24-48 hours, lasts 1-2 days.
Norovirus
