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CH 2 Flashcards

1
Q

Microorganism

A

Small, living organism that can be seen only with a microscope

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2
Q

Pathogen

A
  • Harmful microorganism

- Makes people sick when eaten or produces toxins that cause illness

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3
Q

Toxin

A

Poison

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4
Q

Four types of biological pathogens

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
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5
Q

Common symptoms of foodborne illness

A
  • Diarrhea
  • Vomiting
  • Fever
  • Nausea
  • Abdominal cramps
  • Jaundice
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6
Q

The Big Six pathogens

A
  • Salmonella Typhi
  • Shigella spp.
  • Nontyphoidal Salmonella (NTS)
  • Shiga toxin-producing Escherichia coli (STEC or E. coli)
  • Hepatitis A
  • Norovirus
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7
Q

Attributes of the Big Six

A
  • Often found in very high numbers in an infected person’s feces
  • Transferred to food easily
  • Can make a person sick in small doses
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8
Q

Bacteria detection

A

Cannot be seen, smelled, tasted

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9
Q

Bacteria growth

A
  • Will grow rapidly if conditions correct
  • Some can change into spores to keep from dying when don’t have enough food
  • Some make toxins in food as they grow and die
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10
Q

Bacteria prevention

A

Control time and temperature

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11
Q

What bacteria need to grow

A

FAT TOM

  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
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12
Q

What temperatures do bacteria grow in? (temperature danger zone)

A
  • Grow rapidly between 41F to 135F (5C to 57C)

- More rapidly between 70F to 125F (21C to 52C)

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13
Q

What does the aw (water activity) scale range from?

A

0.0 to 1.0

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14
Q

What water activity is water?

A

1.0

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15
Q

Bacillus cereus (diarrhea illness)

A 
Gastroenteritis
Commonly linked food:
- Cooked vegetables, meat products, milk
Common symptoms:
- Watery diarrhea, no vomiting
Prevention:
- Control time and temp
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16
Q

Bacillus cereus (vomiting illness)

A 
Gastroenteritis
Commonly linked food: 
- Fried rice, rice pudding
Common symptoms:
- Nausea, vomiting
Prevention:
- Control time and temp
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17
Q

Listeria monocytogenes

A

Listeriosis
Commonly linked food:
- Raw meat, deli meat, hot dogs, soft cheese, unpasteurized dairy
Common symptoms:
- Miscarriage (pregnant women), sepsis, pneumonia, meningitis (newborns)
Prevention:
- Control time and temperature, throw out food past expiration date, cook to minimum internal temps, prevent cross-contamination

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18
Q

Shiga toxin-producing E. coli

A

Hemorrhagic colitis
Commonly linked food:
- Ground beef (raw/undercooked), contaminated produce
Common symptoms:
- Diarrhea (bloody), abdominal cramps, kidney failure (severe cases)
Prevention:
- Control time and temperature, cook to minimum internal temps, purchase from reputable suppliers, prevent cross-contamination, keep diagnosed staff out of kitchen

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19
Q

Campylobacter jejuni

A

Campylobacteriosis
Commonly linked food:
- Poultry, contaminated water, meat, stews/gravies
Common symptoms:
- Diarrhea, abdominal cramps, fever, vomiting, headache
Prevention:
- Control time and temperature, cook to minimal internal temps, prevent cross-contamination

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20
Q

Clostridium perfringens

A 
Gastroenteritis
Commonly linked food: 
- Meat, poultry, stews/gravies
Common symptoms:
- Diarrhea, severe abdominal pain
Prevention:
- Control time and temperature, cool/reheat food correctly, hold food at correct temps
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21
Q

Clostridium botulinum

A

Botulism
Commonly linked food:
- Incorrectly canned food, reduced-oxygen packaged food, temp-abused vegetables, untreated garlic/oil mixtures
Common symptoms:
- Initially: nausea and vomiting
- Later: weakness, double vision, difficulty speaking/swallowing
Prevention:
- Control time and temperature, hold/cool/reheat correctly, inspect canned food for damage

22
Q

Nontyphoidal Salmonella

A

Salmonellosis
Commonly linked food:
- Poultry/eggs, dairy, produce
Common symptoms:
- Diarrhea, abdominal cramps, vomiting, fever
Prevention:
- Prevent cross-contamination, cook to minimum internal temps, keep staff with symptoms/diagnosis out of kitchen

23
Q

Salmonella Typhi

A

Typhoid Fever
Commonly linked food:
- Ready-to-eat food, beverages
Common symptoms:
- High fever, weakness, abdominal pain, headache, loss of appetite, rash
Prevention:
- Prevent cross-contamination, keep diagnosed staff out, wash hands, cook to minimum internal temps

24
Q

Shigella spp.

A

Shigellosis
Commonly linked food:
- Contaminated by hands such as salads (potato, tuna, shrimp, macaroni, chicken), food in contact with contaminated water (produce)
Common symptoms:
- Bloody diarrhea, abdominal pain/cramps, fever
Prevention:
- Practice personal hygiene, exclude diagnosed staff out, control flies inside/outside operation

25
Staphylococcus aureus
Gastroenteritis Commonly linked food: - Contaminated by hands during prep (salads with egg, tuna, chicken, macaroni) Common symptoms: - Nausea, vomiting/retching, abdominal cramps Prevention: - Practice personal hygiene, wash hands (esp. after touching hair, face, body), cover wounds on hands/arms, hold/cool/reheat food correctly
26
Vibrio vulnificus & Vibrio parahaemolyticus
Gastroenteritis Commonly linked food: - Oysters from contaminated water Common symptoms: - Diarrhea, abdominal cramps, nausea, vomiting, low-grade fever/chills Prevention: - Purchase from approved, reputable suppliers, cook to minimum internal temps
27
Viruses (general info)
- Carried by humans and animals - Require living host to grow - Do not grow in food - Transferred through food/remain infectious in food - Found in food, water, any contaminated surface - Typically occur through fecal-oral routes
28
Viruses (transfer)
- Person to person - People to food - People to food-contact surface
29
Viruses (prevention)
- Not destroyed by normal cooking temps - Good personal hygiene must be practiced when handling food/food-contact surfaces - Quick removal/cleanup of vomit is important
30
Hepatitis A
Hepatitis A Commonly linked food: - Ready-to-eat food, shellfish from contaminated water Common symptoms: - Fever (mild), general weakness, nausea, abdominal pain, jaundice (appears later) Prevention: - Practicing personal hygiene, keep diagnosed staff out, exclude staff with jaundice, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from reputable sources
31
Norovirus
Gastroenteritis Commonly linked food: - Ready-to-eat food, shellfish from contaminated water Common symptoms: - Vomiting, diarrhea, nausea, abdominal cramps Prevention: - Practice personal hygiene, exclude staff with symptoms/diagnosis, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved/reputable sources
32
Parasites (general info)
- Require a host to live/reproduce | - Found in seafood, wild game, food processed with contaminated water (produce)
33
Parasites (prevention)
- Purchase food from approved, reputable suppliers - Cook food to required minimum internal temps - Fish that will be served raw/undercooked must be frozen correctly by manufacturer
34
Anisakis simplex
Anisakiasis Commonly linked food: - Raw/undercooked fish: herring, cod, pacific salmon, halibut, mackerel Common symptoms: - Tingling in throat, coughing up worms Prevention: - Purchase from approved, reputable suppliers, cook to minimum internal temps, if served raw purchase sushi-grade that has been frozen to correct time-temperature requirements
35
Cryptosporidium parvum
Cryptosporidiosis Commonly linked food: - Contaminated water, produce Common symptoms: - Watery diarrhea, abdominal cramps, nausea, weight loss Prevention: - Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands
36
Giardia duodenalis
``` Giardiasis Commonly linked food: - Incorrectly treated water, produce Common symptoms: - Initially: fever - Later: diarrhea, abdominal cramps, nausea Prevention: - Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands ```
37
Cyclospora cayetanensis
Cyclosporiasis Commonly linked food: - Incorrectly treated water, produce (berries, lettuce, basil) Common symptoms: - Nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, weight loss, appetite loss Prevention: - Purchase from approved, reputable suppliers, keep staff with diarrhea out, wash hands
38
Fungi (general info)
Commonly cause food spoilage, sometimes illness - Molds - Yeasts
39
Mold characteristics
- Spoil food, sometimes illness - Some produce toxins - Grow well in almost any condition, especially acidic food with low water activity - Are only slowed not destroyed by cooler/freezer temps
40
Mold prevention
Throw out all moldy food unless the mold is a natural part of the food
41
Yeast characteristics
- Can spoil food quickly - May produce a small/taste of alcohol as spoils - May look like a white or pink discoloration or slime, may bubble - Grow well in acidic food with little moisture
42
Yeast prevention
Food containing yeast should be thrown out
43
Biological toxins
- Naturally occur in certain plants, mushrooms, seafood - Seafood toxins: produced by pathogens found on certain fish, occur in certain fish that eat smaller fish that have consumed the toxin
44
Histamine
``` Scrombroid poisoning Commonly linked food: - Tuna, bonito, mackerel, mahimahi Common symptoms: - Initially: reddening of the face/neck, sweating, headache, burning or tingling sensation in mouth/throat - Possibly later: diarrhea, vomiting Prevention: - Purchase from approved, reputable suppliers, prevent time-temperature abuse during storage/preparation ```
45
Ciguatoxin
Ciguatera fish poisoning Commonly linked food: - Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, Caribbean Sea - Barracuda, jacks, grouper, snapper Common symptoms: - Reversal of hot/cold sensations, nausea, vomiting, tingling in fingers/lips/toes, joint and muscle pain Prevention: - Purchase predatory tropical reef fish from approved, reputable supplier
46
Saxitoxin
Paralytic shellfish poisoning (PSP) Commonly linked food: - Shellfish found in colder waters such as Pacific/New England coasts - Clams, oysters, mussels, scallops Common symptoms: - Numbness, tingling in mouth/face/arms/legs, dizziness, nausea, vomiting, diarrhea Prevention: - Purchase from approved, reputable supplier
47
Brevetoxin
Neurotoxic shellfish poisoning (NSP) Commonly linked food: - Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, Caribbean Sea - Clams, mussels, oysters Common symptoms: - Tingling/numbness in lips/tongue/throat, dizziness, reversal of hot/cold, vomiting, diarrhea Prevention: - Purchase from approved, reputable supplier
48
Domoic acid
Amnesic shellfish poisoning (ASP) Commonly linked food: - Shellfish found in coastal waters of Pacific NW/East Canada - Clams, mussels, oysters, scallops Common symptoms: - Initially: Vomiting, diarrhea, abdominal pain - Possibly later: Confusion, memory loss, disorientation, seizure, coma Prevention: - Purchase from approved, reputable supplier
49
Mushroom toxins and foodborne illness
- Caused by eating toxic wild mushrooms - Occur when toxic mushrooms are mistaken for edible ones - Can be prevented by purchasing from approved, reputable suppliers
50
Foodborne illnesses linked with plant toxins
- Usually happen when plants are purchased from unapproved suppliers - Can happen when certain plants aren't cooked correctly - Can be prevented by purchasing plants from approved, reputable suppliers

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