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11 Cards in this Set
- Front
- Back
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4 types of pathogens |
Bacteria Viruses Parasites Fungi (molds/yeast) |
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Big six |
Shingella spp. (bacteria) Salmonella typhi (bacteria) Nontyphoidal salmonella (bacteria) Shiva toxin producing Escheria coli. (bacteria) Hepatitis A Norovirus |
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Symptoms of FBI |
Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice |
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temperature danger zone
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41F----135F
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salmonella typhil
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Source: lives only in humans. people with typhoid fever carry bacteria in there bloodstream/intestines. Foods linked: ready to eat foods, beverages. Prevention: No Sick ppl, wash hands cook food to minimum internal temperature. |
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JAUNDICE
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yellowing of the skin and eyes. also a symptom of FBI |
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onset time
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how quickly FBI symptom's appear in a person.
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FAT TOM (six growth conditions for bacteria) |
Food Acidity (neutral to slightly acidic) Temperature (41-135) Time Oxygen Moisture |
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Nontyphoidal salmonella
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Source: many farm animal carry ?? naturally. poultryFoods linked: poulty and eggs, meat, milk and dairy products, produce like tomatoes peppers and cantaloupes. |
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Shigella Spp
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Source: found in feces of all humans with the illness. contaminated food or drink. flies Foods linked: food that is easily contaminated by hands like salads, TCS foods like potato's, shrimp, macaroni. Prevention: No sick ppl. wash hands. control flies. |
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Shiga toxin producing Escherichia coli (E coli) |
Source: found in the intesties of cattle bacteria can contaminate meat during slaughtering. Foods linked: ground beef (raw/undercooked) contaminated produce Prevention: No sick PPL. cook food (ground beef) to minimum internal temperatures purchase produce from approved suppliers, prevent cross contamination. |
