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11 Cards in this Set
- Front
- Back
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Listeria |
grows at refrigeration temperatures. · RTE- Deli meats, hot dogs, chicken nuggets, softcheeses, hard cheeses. Ready to eat food. Not a very good competitor. Grows oncooked food and all the other bacteria has already been cooked off· Temperature |
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Toxoplasmosis |
- parasites. Cat poop · Sources · Cooking |
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Trichinosis |
Parasite. Most commonly found in Alaska Source: Farmer's market pork. Mostly in bears and walruses Cooking: Heat up to and over 137 def kills |
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Salmonella |
Source: Fecal contamination. Primarily found in uncooked raw vegetables due to animals outside Not really a problem for meat, poultry and eggs High infectious dose- young and healthy immune systems can deal with it. Found in egg yolk sometimes |
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Staphylococcus Aureus |
Intoxication- gets you sick in food. Gets you sick in two ways. Bacteria can be found on the food before it's consumed or grow after consumption Source: found on hands, nostrils Onset: get you sick within an hour Duration: 24 hours of diarrhea and vomiting, won't kill you |
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E.Coli |
O154:H7- strain that gets you sick HUS- hemolytic Uremic Syndrome can kill you Source: fecal contamination Dose: low infectious dose. Could get you sick with 1-10 cells Cooking: killed when temp gets above 160 pH- e.coli tolerate low pH Typically not found in meat. Usually vegetables or apple cider due to higher exposure to poop Coliforms- general e.coli that is more present. Usually doesn't get you sick |
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Clostridium Botulinum (causes botulism) |
Intoxication through neurotoxins Anaerobic- grows without oxygen Spores- hard to get rid of , will not be removed via disinfectants and sanitizers Killed via retort (canning) pH- anything below 4.6 stops botulism from growing Nitrite kills botulism, added to cured meats Clostridium Sporogenes- won't get you sick |
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Infection vs Intoxication |
Infection- bacteria binds itself to a receptor that gets you sick Food Intoxication- toxin produced by the bacteria will get you sick |
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APC (Aerobic Plate Count) |
General category of bacteria |
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Spoilage |
Pseudomonas- make food taste/smell bad but wont make you sick |
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Generalizations on Factors influencing bacteria growth |
Temperature activated- higher kills, lower thrives pH- deactivates at lower Moisture- grows Nutrients Oxygen Most bacteria do not grow well in low water areas Need carbohydrates to grow |
