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15 Cards in this Set
- Front
- Back
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Viruses
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Require host cell to survive, inserts genetic material into host and then controls its functions
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Norovirus
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- Transmitted by Contaminated shellfish
- Side Effects: Causes watery diarrhea, fever 24-48 hours later for 2-5 days -Usually not fatal |
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Hepatitus A
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-Transmitted by raw produce or raw/undercooked foods
-Side Effects: Diarrhea, flu like symptoms 30 days later: can last up to three months -Vaccination can prevent |
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Bacteria
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-Tiny microorganisms that package together and flourish on living and non living surfaces
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Botulism
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-Transmitted by improperly canned foods
-Side Effects: Nervous system (breathing, speaking, swallowing, paralysis) -18-36 Hours later -Fatal if not treated within 3-10 days |
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E coli
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-Transmitted by contaminated water, unpasteurized juice/dairy, undercooked beef
-Side effects: Diarrhea, flu like symptoms 2- 5 days later, lasts 8 days -Treat it by hydrating well |
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Listeria
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-Transmitted by deli meats, hot dogs, soft cheese
-Side effects: fever, chills, headache, diarrhea, death in vulnerable groups up to 3 weeks -Treat it by antibiotics in women and infants |
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Salmonella
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-Transmitted by raw eggs, meat, seafood
-Side effects: Diarrhea, fever, chills- up to 8-72 hours later for 1-2 days -Resistant to antibiotics |
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Parasites
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-Microscopic organisms that take nourishment from hosts
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Prions
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-Deadly infectious agent
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Four C's to prevent food borne illness
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-Clean your hands
-Combat cross contamination -Cook Foods thoroughly -Chill foods at a low enough temperature |
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Pasteurization
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-Heating liquids/foods at high enough temperatures to destroy foodborne pathogens and to keep produce fresh longer
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Canning
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-Keeping foods at a high enough temperature to kill bacteria
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Modified Atmosphere packaging
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-Reducing oxygen inside packages
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Irradiation
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-Foods subjected to radiant energy source inside a shielded chamber without causing harmful chemical changes
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