rm (lesson 5: common foodborne illness) Flashcards
are microscopic
living organisms, usually
one-celled, that can be found
everywhere. They can be
dangerous, such as when
they cause infection.
Bacteria
Botulism/Clostridium Botulinum
Symptoms begin 18-36 hours upon ingestion but may range from four hours to eight days
- double vision
- blurred vision
- difficulty in swallowing, breathing,
and speaking - paralysis of arms, legs, torso, and
respiratory muscles
Botulism/Clostridium Botulinum
Foods Involved
- Home-canned foods
- Improperly processed food
- Sausages and meats
- Canned low-acid foods, such as some
vegetables - Untreated garlic oil
- Leftover, unrefrigerated foil-wrapped
baked potatoes - Sautéed onions in butter sauce
Botulism/Clostridium Botulinum
Prevention :
- Discard damaged cans.
- Do not use home-canned foods in a food
service establishment. - Do not mix and then store oil and garlic.
- Follow rules for time and temperature control.
- Sauté onions as needed;
- Do not sauté and then store unrefrigerated for
later use. - Do not store leftover-baked potatoes in foil
wrapping. Unwrap and chill correctly. - Chill foods properly.
Campylobacteriosis/Campylobacter Jejuni
Symptoms begin two to five days after eating contaminated food, can last for seven to ten days; and include
- diarrhea (watery or bloody)
- fever
- nausea and vomiting
- abdominal pain
- headache
- muscle pain
Campylobacteriosis/Campylobacter Jejuni
Foods Involved:
- Unpasteurized milk and dairy
products. - Raw poultry
- Raw beef
- Non-chlorinated or fecalcontaminated water.
- Birds and flies can carry and
contaminate food.
Campylobacteriosis/Campylobacter Jejuni
Prevention:
- Practice good personal hygiene.
- Follow hand-washing guidelines.
- Follow procedures to avoid cross
contamination. - Cook all poultry, meat, and other food
to appropriate internal temperature and
test with a thermometer. - Maintain good pest control.
- Use only pasteurized dairy products.
- Use water from approved sources.
Symptoms for Escherichia Coli/E. Coli
Symptoms begin three to eight days after
eating contaminated food, can last for
two to nine days, and include:
- cramping
- diarrhea (watery or bloody)
- vomiting
- hemolytic uremic syndrome (HUS).
(low RBC & Platelets)
Escherichia Coli/E. Coli
Foods Involved:
- In intestinal tract of animals,
particularly cattle and humans. - Raw or undercooked ground beef.
- Raw milk or dairy products.
- Unpasteurized apple cider or juice.
- Unpasteurized cheese.
- Dry salami (an Italian food or air –
dried meat). - Uncooked fruits and vegetables.
Escherichia Coli/E. Coli
Prevention:
- Practice good personal hygiene.
- Follow hand-washing guidelines.
- Follow procedures to avoid cross
contamination. - Cook all poultry and meat to correct internal
temperature, and test with a thermometer. - Use only pasteurized milk, dairy products, or
juices. - Wash all fresh produce in cold, running
water. - Cool foods properly.
Listeriosis/Listeria Monocytogenes
Symptoms begin three to 70 days after eating
contaminated food; 21-day onset is most
common Symptoms include:
- sudden onset of fever
- muscle aches;
- diarrhea or vomiting
- headaches
- stiff neck
- confusion
- loss of balance
- convulsions
Listeriosis/Listeria Monocytogenes
Foods Involved:
- In soil, ground water, plants, and intestinal
tracts of humans and animals - Unpasteurized milk and cheese
- Ice cream
- Raw vegetables
- Raw and cooked poultry
- Raw meat and fish
- Prepared and chilled ready-to-eat foods
- Deli meat ( ready-to eat and pre-cooked
foods) luncheon meats, hotdogs - Soft cheese such as feta, Brie, Mexican-style
cheese
Listeriosis/Listeria Monocytogenes
Prevention:
- Practice good personal hygiene.
- Follow hand-washing guidelines.
- Follow procedures to avoid cross
contamination. - Cook all poultry and meat to correct
internal temperature, and test with a
thermometer. - Use only pasteurized milk, dairy
products, or juices. - Wash all fresh produce in cold, potable,
running water.
Salmonellosis/Salmonella
Prevention:
- Practice good personal hygiene.
- Follow hand-washing guidelines.
- Follow procedures to avoid cross
contamination. - Cook all food to correct internal
temperature, and test with a
thermometer. - Hold food at 140˚F or above.
- Cool foods properly.
Salmonellosis/Salmonella
Symptoms begin six to 48 hours after eating
contaminated food, last one to 2 days, and
include:
- stomach cramps
- headache
- nausea
- fever
- diarrhea
- vomiting
- severe dehydration (infants and elderly).
Salmonellosis/Salmonella
Foods Involved:
- Raw meats and poultry
- Milk and dairy products
- Fish and shrimp
- Sauces and salad dressing
- Cake mixes
- Cream-filled desserts and toppings
- Peanut butter
- Cocoa and chocolate
- Sliced fresh fruits and vegetables such as
melons, strawberries, tomatoes - Raw sprouts
Shigellosis/Shigella
Symptoms begin 12-50 hours after eating
contaminated food, lasts up to one two weeks,
and include:
- abdominal pain
- diarrhea containing blood and mucus
- fever
- nausea
- vomiting
- chills
- fatigue
- dehydration
Shigellosis/Shigella
Foods Involved:
- In intestinal tract of humans and
polluted water; spread by flies
and food handlers - Meat salads
- Potato and pasta salads
- Lettuce and other raw vegetables
- Milk and dairy products
- Ready-to-eat foods
Shigellosis/Shigella
Prevention:
- Practice good personal hygiene.
- Follow hand-washing guidelines.
- Follow procedures to avoid cross
contamination. - Use water from approved sources.
- Control flies.
- Maintain storage temperatures.
- Cool food properly.
Are a leading cause of nonbacterial
gastroenteritis. They are often
transmitted through undercooked food
or food that hasn’t been processed
further.
Viruses
Hepatitis/Hepatitis A Virus (HAV)
Symptoms:
The illness usually is mild, starts about two to
four weeks after the contaminated food or
water is eaten or drank, and goes away by itself
in a week or two. It causes:
- inflammation of the liver
- fever
- low appetite
- nausea
- vomiting
- diarrhea
- muscle aches
- yellowing in the whites of the eyes
and the skin (jaundice).
Hepatitis/Hepatitis A Virus (HAV)
Food Involved:
- Contaminated water
- Shellfish
- Salads
- Ready-to-eat food
Hepatitis/Hepatitis A Virus (HAV)
Prevention:
- Practice good personal hygiene.
- Keep employees with jaundice out of the
operation. - Keep employees diagnosed with Hepatitis
A out of the operation. - Wash hands.
- Minimize bare-hand contact with ready-toeat food.
- Purchase shellfish from approved, reputable
suppliers.
Norovirus gastroenteritis/Norovirus
Symptoms:
A mild, brief illness usually develops between
24 and 48 hours after taking contaminated
food.
- Vomiting
- Diarrhea
- Nausea
- Abdominal cramps
Norovirus gastroenteritis/Norovirus
Food Involved:.
- Ready-to-eat food.
- Shellfish from contaminated water .
Norovirus gastroenteritis/Norovirus
Prevention:
- Practice good personal hygiene.
- Wash hands.
- Minimize bare-hand contact with ready-toeat food.
- Purchase shellfish from approved, reputable
suppliers.
Are organisms that live in, on or with
another organism (host). They feed,
grow or multiply in a way that harms
their host. Parasites can carry
diseases that can be life-threatening.
Parasites
Anisakiasis/Anisakis Simplex
Symptoms:
- Symptoms usually occur within 24
hours after consumption of
affected raw or undercooked fish,
but may be delayed by as long as
two weeks. - Tingling in throat (pamamanhid)
- Coughing up worms
Anisakiasis/Anisakis Simplex
Food Involved:
Raw and undercooked fish,
including:
* Herring
* Cod
* Halibut
* Mackerel
* Pacific salmon
Anisakiasis/Anisakis Simplex
Prevention:
- Purchase from approved, reputable
suppliers. - Cook fish to minimum internal
temperature. - If serving raw or undercooked fish,
purchase sushi-grade fish that has
been frozen to the right time temperature requirements.
Cryptosporidiosis/Cryptospori-dium parvum
Symptoms:
Onset of illness follows an incubation
period of seven to 10 days.
* Weight loss
* Watery diarrhea
* Abdominal cramps
* Nausea
Cryptosporidiosis/Cryptospori-dium parvum
Food Involved:
- Contaminated water
- Fresh produce
Cryptosporidiosis/Cryptospori-dium parvum
Prevention:
- Purchase from approved, reputable
suppliers. - Use properly treated water.
- Keep food handlers with diarrhea out of
the operation. - Wash hands
BACTERIA
- Botulism/Clostridium Botulinum
- Campylobacteriosis/Campylobacter Jejuni
- Escherichia Coli/E. Coli
- Listeriosis/Listeria Monocytogenes
- Salmonellosis/Salmonella
- Shigellosis/Shigella
Viruses
- Hepatitis/Hepatitis A Virus (HAV)
- Norovirus gastroenteritis/Norovirus
Parasites
- Anisakiasis/Anisakis Simplex
- Cryptosporidiosis/Cryptospori-dium parvum
