Bacteria

Front 1

pathogens

Back 1

certain viruses, bacteria, parasites, and fungi that can cause illness.

Front 2

clostridium botulinum

Back 2

double vision, difficulty speaking and swallowing, nausea and vomiting. (time temp. abuse)

Front 3

FAT TOM causes pathogens growth.

Back 3

Food-to grow pathogens need an energy source, such as carbohydrates or proteins.
Acidity-pathogens grow best in food that contains little or no acid.
Temperature-pathogens grow well in food held between 41 degrees and 135degrees (temp. danger zone)
Time-pathogens need time to grow. when food is in the temp. danger zone pathogens grow. After 4 hours, they will grow at a level high enough to make someone sick.
Oxygen-some pathogens need oxygen to grow, others grow when there is no oxygen.
Moisture-pathogens need moisture to grow.

Front 4

hep A

Back 4

*shellfish, ready to eat foods, contaminated water.
*stomach pains/cramps,nausea, fever.
*handwashing,approved suppliers,excluding food handlers.

Front 5

norovirus gastroenteritis

Back 5

*shellfish, ready to eat foods, contaminated water.
*diarrhea, stomach pains/cramps, nausea, vomiting.
*handwashing, approved suppliers,excluding food handlers.

Front 6

bacillus cereus gastroenteritis

Back 6

*controlling time and temp.
*meat, produce, rice/grains,milk/dairy.
*diarrhea, nausea, vomiting.
*cooking,holding, cooling.

Front 7

listeriosis

Back 7

*fish, ready to eat,milk/dairy.
*cooking, preventing cross-contamination.

Front 8

hemorrhagic colitis

Back 8

*meat, produce.
*diarrhea, abdominal pain/cramps.
*cooking, approved suppliers, excluding food handlers, preventing cross contamination.

Front 9

clostridium perfringens gastroenteritis

Back 9

*poultry, meat
*diarrhea,abdominal pain/cramps
*holding, cooling, reheating.

Front 10

botulism

Back 10

*produce.
*nausea, vomiting.
*holding, cooling, reheating.

Front 11

salmonellosis

Back 11

*preventing cross-contamination.
*poultry, eggs, produce, milk/dairy.
*diarrhea, abdominal pain/cramps,vomiting, fever.
*handwashing, excluding food handlers, preventing cross contamination.

Front 12

shigellosis

Back 12

*practicing personal hygiene.
*shellfish, produce, contaminated water.
*diarrhea, abdominal pain/cramps, fever.
*handwashing, excluding food handlers.

Front 13

staphylococcal gastroenteritis

Back 13

*ready to eat foods
*abdominal pains/cramps, nausea, vomiting.
*handwashing, holding, cooling, reheating.

Front 14

vibrio vulnificus primary septicemia/gastroenteritis.

Back 14

*purchasing from approved, reputable suppliers.
*shellfish, contaminated water.
*diarrhea, abdominal pain/cramps, nausea, vomiting, fever.
*cooking, approved suppliers.

Front 15

bacillus cereus

Back 15

spore forming bacteria found in soil. can produce two different toxins when allowed to grow to high levels. toxins cause different illnesses.

Front 16

listeriosis monocytogenes

Back 16

found in soil, water, and plants. unlike other bacteria, it grows in cool, moist enviroments. the illness is uncommon in healthy people, but high-risk populations are vulnerable. especially pregnant people.

Front 17

hemorrhagic colitis (shiga toxin-producing E. coli)

Back 17

can be found in the intestines of cattle. it can contaminate meat during slaughtering.eating just a small amout can make you sick. its often in a persons feces for weeks after symptoms have ended.

Front 18

clostridium perfringens

Back 18

found in soil, where it forms spores that allow it to survive. it is also carried in the intestines of both human and animals. does not grow at refrigeration temperatures, but grows very rapidly in food in the temp. danger zone.

Front 19

botulism

Back 19

forms spores that are commonly found in water and soil. can contaminate almost any food.do not grow well in refrigerated or highly acidic foods or low moisture. does grow without oxygen and can produce deadly toxin.

Front 20

salmonellosis

Back 20

many farm animals carry this naturally. eating just a small amount can make a person sick. how severe symptoms are depends on the health of the person and the amount eaten. this is often in a persons feces weeks after symptoms ended .

Front 21

shigellosis

Back 21

found in human feces with this bacteria. most illnesses occur when people eat contaminated food or water. flies can also transfer it from feces to food. eating only a small amount can make you sick. high levels are often in a persons feces for weeks after symptoms have ended.

Front 22

staphylococcal aureus

Back 22

can be found in humans- in the hair, nose, throat, and infected cuts. it is often transferred to food when people carrying it touch these areas on their bodies and then handle food without washing hands. if allowed to grow to large numbers in food, it can produce toxins that cause the illness when eaten. cannot be cooked to destroy.

Front 23

vibrio vulnificus and vibrio parahaemolyticus

Back 23

found in waters where shellfish are harvested.grow very rapidly at temperatures in the middle of the danger zone. people with chronic illnesses who become sick from this may get primary septicemia, can lead to death.

Front 24

anisakiasis simplex

Back 24

people get sick when they eat raw or undercooked fish containing this.

Front 25

cryptosporidium parvum

Back 25

can be found in the feces of people infected. foodhandlers can tranfer it to food when they touch food with fingers that have feces on them. more severe in week immune systems.

Front 26

giardia duodenalis (G. lamblia or G. intestinals)

Back 26

can be found in the feces of infected poeple.foodhandlers can tranfer it to food with fingers with feces on them.