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Flashcards in Bacteria Deck (15):
1

Bacillus cereus

Diarrhea illness:
Cooked vegetables
Meat products
Milk

Vomiting illness:
Cooked rice dishes

2

Listeria monocytogenes

Raw meat
Unpasteurized dairy products
Ready-to-eat food, such as deli meat, hot dogs, and soft cheeses

3

Enterohemorrhagic and shiga toxin-producing Escherichia coli

Ground beef (raw and under cooked)
Contaminated produce

4

Campylobacter jejuni

Poultry
Water contaminated with the bacteria
Meats
Stews/gravies

5

Clostridium perfringens

Meat
Poultry
Dishes made with meat and poultry, such as stews and gravies

6

Clostridium botulinum

Incorrectly canned food
Reduced-oxygen packaged (ROP) food
Temperature-abused vegetables, such as potatoes
Untreated garlic-and-oil mixtures

7

Salmonella spp.

Poultry and eggs
Dairy products
Produce

8

Salmonella Typhi.

Ready-to-eat food
Beverages

9

Shigella spp.

Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken)
Food that has made contact with contaminated water, such as produce

10

Staphylococcus aureus

Salads containing TCS food (egg, tuna, chicken, and macaroni)
Deli meat

11

Vibrio vulnificus and Vibrio parahaemolyticus

Oysters from contaminated water usually due to human waste

12

These bacteria can be prevented through time and temperature control

Bacillus cereus
Listeria monocytogenes
Enterohemorrhagic and shiga toxin-producing E. coli
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum

13

These bacteria can be prevented by preventing cross-contamination

Salmonella spp.
Salmonella Typhi

14

These bacteria can be prevented by practicing personal hygiene

Shigella spp.
Staphylococcus aureus

15

These bacteria can be prevented by purchasing products from approved, reputable suppliers

Vibrio vulnificus
Vibrio parahaemolyticus