The Big 6 Flashcards
nontyphoidal salmonella
- does not need oxygen to live
- biggest causes of food borne illness in US
nontyphoidal salmonella source
- farm animals
- vegetables in contact with animal feces
- raw meat, sausages, poultry, eggs, egg products, milk
nontyphoidal salmonella temp preferences
- survives freezing temps
- killed by heat above 131 F
- killed by stomach acid in low or mod amounts
nontyphoidal salmonella symptoms
- fever
- headache
- abd pain
- diarrhea
- vomiting
nontyphoidal salmonella symptom onset
12 -72 hours
nontyphoidal salmonella symptom duration
1-7 days
salmonella typhi
- most severe of all food borne illness
- small amount of bacteria needed to make someone sick
- bacteria is carried in bloodstream and intestines
salmonella typhi source
- contact with feces of infected people and animals
- water and milk contaminated by sewage
- shellfish from sewage contaminated beds
salmonella typhi temp preferences
- multiples best at 98.6 F (body temp)
- loves areas of flooding, warmer climates
- cannot survive boiling or cooking
- survives in fridges and freezers
salmonella typhi symptoms
- high fever
- abd pain
- vomiting
- diarrhea
- confusion
- pink spots on skin
salmonella typhi incubation period
7-21 days
shigella ssp
- occurs when workers do not wash their hands
- flies can also transmit bacteria
shigella ssp source
human feces
shigella ssp preferences
- TCS foods
- salads
shigella ssp symptoms
- abdominal pain
- diarrhea
- bloody stools
- fever
shigella ssp incubation period
1-7 days
shiga toxin-producing E. Coli (STEC)
- needs oxygen
- takes small amount of bacteria to make someone sick
shiga toxin-producing E. Coli (STEC) source
- infected cattle and humans
- human feces
shiga toxin-producing E. Coli (STEC) preferences
- raw meat
- undercooked burgers
- gravy
- raw milk
shiga toxin-producing E. Coli (STEC) symptoms
- diarrhea
- vomiting
- fever
- abd pain
shiga toxin-producing E. Coli (STEC) onset
12-24 hours
shiga toxin-producing E. Coli (STEC) duration
1-5 days
norovirus source
- infected food handlers
- ready to eat foods
- contaminated water
- raw shellfish with contaminated water
- fecal/oral
- oral/oral
norovirus symptoms
- nausea
- projectile vomiting
- diarrhea
- abd pain
- mod fever
norovirus onset
1-2 days
norovirus duration
1-3 days
hepatitis A source
- infected food handlers
- ready to eat foods
- contaminated water
- raw shellfish with contaminated water
- fecal/oral
hepatitis A preferences
- untreated water and sewage contaminated water
- water filtering shellfish
hepatitis A symptoms
- fever
- nausea
- abd pain
- jaundine
hepatitis A incubation onset
10-50 days
hepatitis A duration
- symptoms clear up within 2 months
- can last up to 6 months
