Foodborne infections Flashcards Preview

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Flashcards in Foodborne infections Deck (12):

What infections are unpasteurized milk, cheese and other dairy products?

Salmonella, Campylobacter, Escherichia coli O157, Listeria, Mycobacterium bovis, Brucella


What infections are associated with unpasteurized fruit or vegetable juices?

E coli O157, Salmonella, Clostridium botulinum


What infections are associated with eggs?



What infections are associated with raw or undercooked meat and poultry?

Salmonella, Campylobacter, E coli O157, Yersinia, Listeria, Toxoplasma, Brucella, Trichinosis


What infections are associated with raw fish and shellfish?

Vibrios, norovirus, hepatitis A, many other pathogens, toxins and parasites


What infections are associated with fresh fruit and vegetables?

Cryptosporidium, Cyclospora, calicivirus, norovirus, Giardia, Shigella, E coli O157, other E coli species, hepatitis A


What infections are associated with sprouts?

Salmonella, E coli O157, hepatitis A


What infections are associated with honey?

C botulinum


What infections are associated with cream filled pastry, potato, egg, or other salad with creamy dressing?

Staphylococcus aureus, Bacillus cereus


What are the recommendations regarding food in the context of infections?

Children should:
1. not consume unpasteurized milk products
2. only drink pasteurized juice products unless the fruit or vegetable is washed and the juice if freshly squeezed immediately before consumption
3. not consume raw or undercooked eggs, unpasteurized powdered eggs or products containing raw eggs
4. not consume raw or undercooked meat, poultry, or meat products
5. not consume raw shellfish. some experts caution against eating raw fish
6. All fruits and vegatables should be washed before they are eaten
7. Lettuce, spinach and other salad greens require careful attention prior to eating
8. not consume raw or undercooked alfalfa, mung bean or other sprout
8. No honey for children <1yo
9. Eat creamy salads or cream filled pastry immediately on preparation or store promptly in refridgerator


What are the rules for safe food preparation?

1. Choose foods that are safe
2. Separate food to be eaten raw from food to be cooked
3. Hands should be washed carefully before starting food prep
4. Cook meats, poultry, eggs and seafood thoroughly
5. Eat foods soon after they are cooked
6. Store cooked food appropriately
7. Reheat cooked foods adequately
8. Keep the kitchen meticulously clean
9. Protect foods from insects, rodents, and other animals


What are the recommendations re: food safety for immunocompromised patients?

1. It is especially important that meats, including casseroles containing raw meat, be cooked to the appropriate temperatures. A thermometer should be used to measure internal temperature. Meat patés and other meat spreads that require refrigeration may contain bacteria and should be avoided or heated before being consumed.

2. Caution should be taken with foods that may contain raw or undercooked eggs (eg, certain preparations of hollandaise sauce, salad dressings, homemade mayonnaise, homemade eggnog, uncooked cake or cookie batter). These should be avoided, unless it can be confirmed that they do not contain raw eggs.

3. Soft cheeses and cheeses to which live microbial cultures have been added should be avoided.

4. Fresh fruits and vegetables should be thoroughly washed, then peeled or cooked. Raw fruits and vegetables that cannot be peeled and cannot easily be washed (eg, raspberries and strawberries) should be avoided.

5. Raw seed sprouts should be avoided.

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