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tamah nah pls > rm (lesson 5: common foodborne illness) > Flashcards

rm (lesson 5: common foodborne illness) Flashcards

1
Q

are microscopic
living organisms, usually
one-celled, that can be found
everywhere. They can be
dangerous, such as when
they cause infection.

A

Bacteria

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2
Q

Botulism/Clostridium Botulinum

Symptoms begin 18-36 hours upon ingestion but may range from four hours to eight days

A
  • double vision
  • blurred vision
  • difficulty in swallowing, breathing,
    and speaking
  • paralysis of arms, legs, torso, and
    respiratory muscles
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3
Q

Botulism/Clostridium Botulinum

Foods Involved

A
  • 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
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4
Q

Botulism/Clostridium Botulinum

Prevention :

A
  • 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.
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5
Q

Campylobacteriosis/Campylobacter Jejuni

Symptoms begin two to five days after eating contaminated food, can last for seven to ten days; and include

A
  • diarrhea (watery or bloody)
  • fever
  • nausea and vomiting
  • abdominal pain
  • headache
  • muscle pain
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6
Q

Campylobacteriosis/Campylobacter Jejuni

Foods Involved:

A
  • Unpasteurized milk and dairy
    products.
  • Raw poultry
  • Raw beef
  • Non-chlorinated or fecalcontaminated water.
  • Birds and flies can carry and
    contaminate food.
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7
Q

Campylobacteriosis/Campylobacter Jejuni

Prevention:

A
  • 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.
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8
Q

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:

A
  • cramping
  • diarrhea (watery or bloody)
  • vomiting
  • hemolytic uremic syndrome (HUS).
    (low RBC & Platelets)
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9
Q

Escherichia Coli/E. Coli

Foods Involved:

A
  • 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.
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10
Q

Escherichia Coli/E. Coli

Prevention:

A
  • 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.
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11
Q

Listeriosis/Listeria Monocytogenes

Symptoms begin three to 70 days after eating
contaminated food; 21-day onset is most
common Symptoms include:

A
  • sudden onset of fever
  • muscle aches;
  • diarrhea or vomiting
  • headaches
  • stiff neck
  • confusion
  • loss of balance
  • convulsions
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12
Q

Listeriosis/Listeria Monocytogenes

Foods Involved:

A
  • 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
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13
Q

Listeriosis/Listeria Monocytogenes

Prevention:

A
  • 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.
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14
Q

Salmonellosis/Salmonella

Prevention:

A
  • 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.
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14
Q

Salmonellosis/Salmonella

Symptoms begin six to 48 hours after eating
contaminated food, last one to 2 days, and
include:

A
  • stomach cramps
  • headache
  • nausea
  • fever
  • diarrhea
  • vomiting
  • severe dehydration (infants and elderly).
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15
Q

Salmonellosis/Salmonella

Foods Involved:

A
  • 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
16
Q

Shigellosis/Shigella

Symptoms begin 12-50 hours after eating
contaminated food, lasts up to one two weeks,
and include:

A
  • abdominal pain
  • diarrhea containing blood and mucus
  • fever
  • nausea
  • vomiting
  • chills
  • fatigue
  • dehydration
17
Q

Shigellosis/Shigella

Foods Involved:

A
  • 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
18
Q

Shigellosis/Shigella

Prevention:

A
  • 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.
19
Q

Are a leading cause of nonbacterial
gastroenteritis. They are often
transmitted through undercooked food
or food that hasn’t been processed
further.

A

Viruses

20
Q

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:

A
  • inflammation of the liver
  • fever
  • low appetite
  • nausea
  • vomiting
  • diarrhea
  • muscle aches
  • yellowing in the whites of the eyes
    and the skin (jaundice).
21
Q

Hepatitis/Hepatitis A Virus (HAV)

Food Involved:

A
  • Contaminated water
  • Shellfish
  • Salads
  • Ready-to-eat food
22
Q

Hepatitis/Hepatitis A Virus (HAV)

Prevention:

A
  • 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.
23
Q

Norovirus gastroenteritis/Norovirus

Symptoms:
A mild, brief illness usually develops between
24 and 48 hours after taking contaminated
food.

A
  • Vomiting
  • Diarrhea
  • Nausea
  • Abdominal cramps
24
Q

Norovirus gastroenteritis/Norovirus

Food Involved:.

A
  • Ready-to-eat food.
  • Shellfish from contaminated water .
25
Q

Norovirus gastroenteritis/Norovirus

Prevention:

A
  • Practice good personal hygiene.
  • Wash hands.
  • Minimize bare-hand contact with ready-toeat food.
  • Purchase shellfish from approved, reputable
    suppliers.
26
Q

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.

A

Parasites

27
Q

Anisakiasis/Anisakis Simplex

Symptoms:

A
  • 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
28
Q

Anisakiasis/Anisakis Simplex

Food Involved:

A

Raw and undercooked fish,
including:
* Herring
* Cod
* Halibut
* Mackerel
* Pacific salmon

29
Q

Anisakiasis/Anisakis Simplex

Prevention:

A
  • 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.
30
Q

Cryptosporidiosis/Cryptospori-dium parvum

Symptoms:

A

Onset of illness follows an incubation
period of seven to 10 days.
* Weight loss
* Watery diarrhea
* Abdominal cramps
* Nausea

31
Q

Cryptosporidiosis/Cryptospori-dium parvum

Food Involved:

A
  • Contaminated water
  • Fresh produce
32
Q

Cryptosporidiosis/Cryptospori-dium parvum

Prevention:

A
  • Purchase from approved, reputable
    suppliers.
  • Use properly treated water.
  • Keep food handlers with diarrhea out of
    the operation.
  • Wash hands
33
Q

BACTERIA

A
  1. Botulism/Clostridium Botulinum
  2. Campylobacteriosis/Campylobacter Jejuni
  3. Escherichia Coli/E. Coli
  4. Listeriosis/Listeria Monocytogenes
  5. Salmonellosis/Salmonella
  6. Shigellosis/Shigella
34
Q

Viruses

A
  1. Hepatitis/Hepatitis A Virus (HAV)
  2. Norovirus gastroenteritis/Norovirus
35
Q

Parasites

A
  1. Anisakiasis/Anisakis Simplex
  2. Cryptosporidiosis/Cryptospori-dium parvum

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