The Big 6

Question 1

nontyphoidal salmonella

Answer 1

• does not need oxygen to live

- biggest causes of food borne illness in US

Question 2

nontyphoidal salmonella source

Answer 2

• farm animals
• vegetables in contact with animal feces
• raw meat, sausages, poultry, eggs, egg products, milk

Question 3

nontyphoidal salmonella temp preferences

Answer 3

• survives freezing temps
• killed by heat above 131 F
• killed by stomach acid in low or mod amounts

Question 4

nontyphoidal salmonella symptoms

Answer 4

• fever
• headache
• abd pain
• diarrhea
• vomiting

Question 5

nontyphoidal salmonella symptom onset

Answer 5

12 -72 hours

Question 6

nontyphoidal salmonella symptom duration

Answer 6

1-7 days

Question 7

salmonella typhi

Answer 7

• most severe of all food borne illness
• small amount of bacteria needed to make someone sick
• bacteria is carried in bloodstream and intestines

Question 8

salmonella typhi source

Answer 8

• contact with feces of infected people and animals
• water and milk contaminated by sewage
• shellfish from sewage contaminated beds

Question 9

salmonella typhi temp preferences

Answer 9

• multiples best at 98.6 F (body temp)
• loves areas of flooding, warmer climates
• cannot survive boiling or cooking
• survives in fridges and freezers

Question 10

salmonella typhi symptoms

Answer 10

• high fever
• abd pain
• vomiting
• diarrhea
• confusion
• pink spots on skin

Question 11

salmonella typhi incubation period

Answer 11

7-21 days

Question 12

shigella ssp

Answer 12

• occurs when workers do not wash their hands

- flies can also transmit bacteria

Question 13

shigella ssp source

Answer 13

human feces

Question 14

shigella ssp preferences

Answer 14

• TCS foods

- salads

Question 15

shigella ssp symptoms

Answer 15

• abdominal pain
• diarrhea
• bloody stools
• fever

Question 16

shigella ssp incubation period

Answer 16

1-7 days

Question 17

shiga toxin-producing E. Coli (STEC)

Answer 17

• needs oxygen

- takes small amount of bacteria to make someone sick

Question 18

shiga toxin-producing E. Coli (STEC) source

Answer 18

• infected cattle and humans

- human feces

Question 19

shiga toxin-producing E. Coli (STEC) preferences

Answer 19

• raw meat
• undercooked burgers
• gravy
• raw milk

Question 20

shiga toxin-producing E. Coli (STEC) symptoms

Answer 20

• diarrhea
• vomiting
• fever
• abd pain

Question 21

shiga toxin-producing E. Coli (STEC) onset

Answer 21

12-24 hours

Question 22

shiga toxin-producing E. Coli (STEC) duration

Answer 22

1-5 days

Question 23

norovirus source

Answer 23

• infected food handlers
• ready to eat foods
• contaminated water
• raw shellfish with contaminated water
• fecal/oral
• oral/oral

Question 24

norovirus symptoms

Answer 24

• nausea
• projectile vomiting
• diarrhea
• abd pain
• mod fever

Question 25

norovirus onset

Answer 25

1-2 days

Question 26

norovirus duration

Answer 26

1-3 days

Question 27

hepatitis A source

Answer 27

• infected food handlers
• ready to eat foods
• contaminated water
• raw shellfish with contaminated water
• fecal/oral

Question 28

hepatitis A preferences

Answer 28

• untreated water and sewage contaminated water

- water filtering shellfish

Question 29

hepatitis A symptoms

Answer 29

• fever
• nausea
• abd pain
• jaundine

Question 30

hepatitis A incubation onset

Answer 30

10-50 days

Question 31

hepatitis A duration

Answer 31

• symptoms clear up within 2 months

- can last up to 6 months