Pathogens

Question 1

What is a food borne pathogen

Answer 1

A microorganism, virus, or other substance, that causes disease.

Question 2

What causes a food borne infection

Answer 2

activity of large numbers of bacteria carried by food into the GI tract.

Question 3

Found in humans-nose, hands, intestines, cuts, sores.

Answer 3

Staphylococcus aureus

Question 4

Enters through handling or contact with contaminated sources.

Answer 4

Staphylococcus aureus

Question 5

Grows best at 70-97’F; resists drying, freezing, is not destroyed by cooking.

Answer 5

Staphylococcus aureus

Question 6

Sources-reheated foods, high protein foods, meat, poultry, eggs, milk products, stuffing, & prepared salads.

Answer 6

Staphylococcus aureus

Question 7

Onset- 1-7 hrs after ingestion. Symptoms-nausea, vomiting, pain, diarrhea, NO fever.

Answer 7

Staphylococcus aureus

Question 8

to avoid-wash hands, chill food quickly, cool food in shallow pans.

Answer 8

Staphylococcus aureus

Question 9

Anaerobic; rare and more deadly; unusually resistant to heat.

Answer 9

Clostridium botulinum

Question 10

Found in soil, water, plants, intestinal tract of humans and animals.

Answer 10

Clostridium botulinum

Question 11

Ingestion of organism causes not harm (does not multiply or produce toxins in GI tract) but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in acid)

Answer 11

Clostridium botulinum

Question 12

Onset 4-36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated.

Answer 12

Clostridium botulinum

Question 13

Spoils low acid foods, improperly canned foods, vacuum-packed (sous vide) and tightly wrapped foods, smoked and salted fish, cooked root vegetables held at war temperatures too long.

Answer 13

Clostridium botulinum

Question 14

Honey is a source - Do not give to infants - inadequate immune system.

Answer 14

Clostridium botulinum

Question 15

Anaerobic; intestinal tract of humans and animals, surfaces of meat and poultry.

Answer 15

Clostridium perfringens

Question 16

Onset 8-18 hrs: nausea, vomiting, abdominal pain, diarrhea.

Answer 16

Clostridium perfringens

Question 17

To prevent: cool foods in shallow pans, keep cold foods below 40’F, keep hot food above 140’F, reheat leftovers to 165’F, WASH HANDS.

Answer 17

Clostridium perfringens

Question 18

Improperly cooked and reheated, cooled slowly and reheated foods-cafeteria bug; meats, soups, gravies, stews, casseroles.

Answer 18

Clostridium perfringens

Question 19

Foods held at room temperature in large quantities for several hours.

Answer 19

Clostridium perfringens

Question 20

Forms spores; found in soil, dust, grains, rice, flour cereal crops, Aerobic.

Answer 20

Bacillus cereus

Question 21

Onset 30min-6 hrs emetic (nausea,vomitting), 6-15 hrs diarrheal (watery diarrhea, cramps)

Answer 21

Bacillus cereus

Question 22

Rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, and pastries. Also meats, milk, vegetables, fish.

Answer 22

Bacillus cereus

Question 23

Onset-6-48 hrs: fever, nausea, vomiting, chills, headache; lasts 2-3 days.

Answer 23

Salmonella

Question 24

Found in intestinal tract of humans and animals, water, soil; spread by food handlers.

Answer 24

Salmonella

Question 25

Destroyed by temps of pasteurization

Answer 25

Salmonella

Question 26

Raw and undercooked meat, poultry, eggs, raw dairy, seafood, melons.

Answer 26

Salmonella

Question 27

Found in intestinal contents of humans and animals, caused by poor hygiene, ill food handlers.

Answer 27

Streptococcus

Question 28

Grows at 50'-113'F; Destroyed by cooking

Answer 28

Streptococcus

Question 29

Milk, eggs, potato salad, food held at room temperature for hours.

Answer 29

Streptococcus

Question 30

Onset 2-60 hrs: fever, diarrhea

Answer 30

Streptococcus

Question 31

Symptoms in 2-30 days

Answer 31

Listeria monocytogenes

Question 32

Found in intestinal track of humans and animals, unwashed vegetables, fruits, soil water.

Answer 32

Listeria monocytogenes

Question 33

Grows between 34-113'F; on neutral or slightly alkaline, resists freezing, drying, & heat.

Answer 33

Listeria monocytogenes

Question 34

Hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese.

Answer 34

Listeria monocytogenes

Question 35

May harm fetus, can cause flu-like symptoms, encephalitis, meningitis.

Answer 35

Listeria monocytogenes

Question 36

One of the more common causes of gastroenteritis.

Answer 36

Campylobacter jejuni

Question 37

Found in intestinal tract of cattle, sheep, pigs, poultry.

Answer 37

Campylobacter jejuni

Question 38

Symptoms - - abdominal pain, bloody diarrhea (3-5 days), Lasts 2-10 days.

Answer 38

Campylobacter jejuni

Question 39

Raw or undercooked meat or poultry, raw milk, raw vegetables.

Answer 39

Campylobacter jejuni

Question 40

From Raw or undercooked seafood (shellfish, oysters)

Answer 40

Vibrio parahaemolyticus, Vibrio vulnificus

Question 41

Symptoms- - fever, vomiting, cramps, diarrhea, 16 hrs after ingestion, lasts 48 hrs .

Answer 41

Vibrio parahaemolyticus, Vibrio vulnificus

Question 42

Yields a noroviris

Answer 42

Vibrio parahaemolyticus, Vibrio vulnificus

Question 43

Found in human intestinal tract, water polluted by feces; bare hands and flies.

Answer 43

Shigella

Question 44

Cold mixed salads (chicken, tuna, potato), raw vegetables, watermelon.

Answer 44

Shigella

Question 45

Onset- - 12-50 hrs after ingestion, bloody diarrhea, abdominal pain, lasts 4-7 days.

Answer 45

Shigella

Question 46

Found in intestinal tract of humans and animal.

Answer 46

Escherichia coli

Question 47

Signs- - bloody diarrhea, severe cramping

Answer 47

Escherichia coli

Question 48

Onset slow 3-8 days after ingestion, lasts 5-10 days.

Answer 48

Escherichia coli

Question 49

Sources- - rare or raw ground beef, uncooked fruits & vegetables, raw milk, unpasteurized apple juice.

Answer 49

Escherichia coli

Question 50

Can survive freezing, high acidity; can grow at refrigerator temperatures

Answer 50

Escherichia coli

Question 51

illness caused by poor hygiene among infected food handlers.

Answer 51

Norovirus

Question 52

Does not produce in humans but remains active until after food is eaten.

Answer 52

Norovirus

Question 53

Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food.

Answer 53

Norovirus

Question 54

Vomiting in 24-48 hours, lasts 1-2 days.

Answer 54

Norovirus