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Food Borne illness > Pathogens > Flashcards

Pathogens Flashcards

1
Q

What is a food borne pathogen

A

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

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2
Q

What causes a food borne infection

A

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

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3
Q

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

A

Staphylococcus aureus

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4
Q

Enters through handling or contact with contaminated sources.

A

Staphylococcus aureus

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5
Q

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

A

Staphylococcus aureus

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6
Q

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

A

Staphylococcus aureus

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7
Q

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

A

Staphylococcus aureus

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8
Q

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

A

Staphylococcus aureus

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9
Q

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

A

Clostridium botulinum

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10
Q

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

A

Clostridium botulinum

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11
Q

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)

A

Clostridium botulinum

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12
Q

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.

A

Clostridium botulinum

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13
Q

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.

A

Clostridium botulinum

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14
Q

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

A

Clostridium botulinum

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15
Q

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

A

Clostridium perfringens

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16
Q

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

A

Clostridium perfringens

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17
Q

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.

A

Clostridium perfringens

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18
Q

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

A

Clostridium perfringens

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19
Q

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

A

Clostridium perfringens

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20
Q

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

A

Bacillus cereus

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21
Q

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

A

Bacillus cereus

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22
Q

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

A

Bacillus cereus

23
Q

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

A

Salmonella

24
Q

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

A

Salmonella

25
Q

Destroyed by temps of pasteurization

A

Salmonella

26
Q

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

A

Salmonella

27
Q

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

A

Streptococcus

28
Q

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

A

Streptococcus

29
Q

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

A

Streptococcus

30
Q

Onset 2-60 hrs: fever, diarrhea

A

Streptococcus

31
Q

Symptoms in 2-30 days

A

Listeria monocytogenes

32
Q

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

A

Listeria monocytogenes

33
Q

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

A

Listeria monocytogenes

34
Q

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

A

Listeria monocytogenes

35
Q

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

A

Listeria monocytogenes

36
Q

One of the more common causes of gastroenteritis.

A

Campylobacter jejuni

37
Q

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

A

Campylobacter jejuni

38
Q

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

A

Campylobacter jejuni

39
Q

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

A

Campylobacter jejuni

40
Q

From Raw or undercooked seafood (shellfish, oysters)

A

Vibrio parahaemolyticus, Vibrio vulnificus

41
Q

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

A

Vibrio parahaemolyticus, Vibrio vulnificus

42
Q

Yields a noroviris

A

Vibrio parahaemolyticus, Vibrio vulnificus

43
Q

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

A

Shigella

44
Q

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

A

Shigella

45
Q

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

A

Shigella

46
Q

Found in intestinal tract of humans and animal.

A

Escherichia coli

47
Q

Signs- - bloody diarrhea, severe cramping

A

Escherichia coli

48
Q

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

A

Escherichia coli

49
Q

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

A

Escherichia coli

50
Q

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

A

Escherichia coli

51
Q

illness caused by poor hygiene among infected food handlers.

A

Norovirus

52
Q

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

A

Norovirus

53
Q

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

A

Norovirus

54
Q

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

A

Norovirus

Food Borne illness (1 decks)

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