Pathogens and Foodborne Illnesses

Question 1

Bacteria

Answer 1

Single-celled, microorganisms that can spoil food and cause foodborne illness.
Prevention: Control time and temperature

Question 2

Bacterial Growth Phases

Answer 2

Lag - bacteria are introduced and number is stable
Log - Bacteria reproduce by splitting in two.
Stationary - Bacteria continue to grow until conditions become unfavorable.
Death - When dying bacteria outnumber growing bacteria

Question 3

Spores (Bacteria)

Answer 3

Bacteria turns into spores to prevent death.

Store food at correct temperature, hold and cool food correctly.

Question 4

Nontyphoidal Salmonella (Bacteria)

Answer 4

Linked with poultry, dairy products, tomatoes, peppers and cantaloupes.

Prevention:
1. Cook to required minimum temperatures
2. Prevent cross-contamination
3 Exclude food handlers who are vomiting or have diarrhea or are diagnosed with nontyphoidal Salmonella from the operation

Question 5

Salmonella Typhi (Typhoid fever) 
(Bacteria)

Answer 5

Lives only in humans. found in ready to eat foods and beverages.

Prevention:

1. Exclude food handlers diagnosed with Salmonella Tyhpi from the operation.
2. Wash hands
3. Cook food to minimum required temperatures.

Question 6

Shigella (Bacteria)

Answer 6

Caused by flies

Prevention:

1. Wash hands (especially after touching hair, face or body).
2. Cover wounds on hands and arms.
3. Hold, cool, and reheat food correctly.

Question 7

Viruses

Answer 7

Smallest of microbial food contaminants. Require a living host to grow. Cannot grow in food but can be transferred through food.

Prevention:

1. Prohibit food handlers that are vomiting or have diarrhea or jaundice from working.
2. Wash hands regularly.
3. Avoid bare-hand contact with R-T-E food.

Question 8

Hepatitis A (virus)

Answer 8

Found in feces of infected humans. Commonly found in R-T-E foods and shellfish from contaminated water.

Prevention:

1. Exclude handlers who have been diagnosed with Hepatitis A from the operation
2. Exclude food handlers who have had jaundice for 7 days or less from the operations.
3. Wash Hands.
4. Avoid bare-hand contact with R-T-E food.
5. Purchase shellfish from approved, reputable suppliers

Question 9

Norovirus

Answer 9

Similar to Hep A.

Prevention:

1. Exclude food handlers who are vomiting or have diarrhea and diagnosed w Norovirus from the operation.
2. Wash hands.
3. Avoid bare-hand contact with R-T-E food.
4. Purchase shellfish from approved, reputable suppliers

Question 10

Parasites

Answer 10

Require a living host and are commonly associated with seafood, wild game and food processed in contaminated water (ex.: produce).

Prevention:

1. Purchase food from approved suppliers
2. Cooking foods to required minimum temperatures

Question 11

Fungi

Answer 11

Spoil food and sometimes cause illness. Mold and Yeast
Grows well in in acidic foods with low water activity (ex. jams, salty meat).

Throw out moldy foods or cut 2.5 cm around molded areas.

Question 12

Yeast (Fungi)

Answer 12

Grows well in in acidic foods with low water activity (ex. jams, juice).

Throw out spoiled food (slime, white or pink discoloration.

Question 13

E. coli (Escherichia)

Answer 13

Found in cattle intestines.

Prevention:

1. Cook food/ground beef to minimum required temperatures.
2. Purchase produce from approved suppliers
3. Prevent cross-contamination.
4. Exclude food handlers w diarrhea who have been diagnosed w an illness caused by E. coli from the operation.