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17 Cards in this Set
- Front
- Back
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salmonella sources |
eggs, chicken, cross contamination |
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salmonella symptoms |
diarrhea, fever, cramps, vomitting
onset - 1 to 3 days duration - 4 to 7 days |
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hepatitis A sources |
not necessarily thru food sources
poor hygiene of food workers |
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hep A symptoms |
diarrhea, dark urine and jaundice (more advanced)
onset - 15 to 50 days duration - 2 weeks to 3 months |
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E coli sources |
red meat (gut of cattle, naturally - can be cooked out), cross contamination, unpasteurized juices |
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E coli symptoms |
severe diarrhea (bloody), ab pain, vomiting, no fever
onset - 1 to 8 days duration - 5 to 10 days
seek treatment for elderly and kids |
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Norovirus/gastroenteritis sources |
no specific food sources can be easily spread between humans found in bodily fluids body to food to body grows well on different surfaces |
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Norovirus symptoms |
nausea diarrhea headache low grade fever
onset - 12 to 48 hrs duration - 12 to 60 hrs |
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listeria sources |
food borne illnesses commonly in soft cheeses, cold cuts |
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listeria symptoms |
fever, muscle aches, vomiting
onset - 1 to 21 days duration - 3 to 4 days to several weeks
special population - pregnant and breastfeeding, young children *meningitis |
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staphylococcal sources |
people make "staph" poorly handled food |
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staphylococcal symptoms |
nausea vomiting cramps
onset - 1 to 6 hrs duration - 1 to 2 days |
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fight BAC |
prevention of food borne illnesses
clean - hands, surfaces, food (veg and fruit) separate foods - contamination risk cook and chill - cold below 40 F, hot above 140 F, avoid temp danger zone, proper cooling techniques |
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effectiveness of HACCP |
Hazard Analysis Critical Control Points
reduction in E coli, salmonella
due to better practices in processing, inspection, food establishments, consumer behavior |
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foods to avoid for mercury |
swordfish, shark, tile fish, king mackerel |
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fish limit for mercury |
12 oz week
6 oz for albacore tuna |
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special population for mercury |
preg., young children |
