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8 Cards in this Set
- Front
- Back
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Organism Name
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Source/Transmission
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Botulism; clostridium botulinum
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toxin in anaerobic environment w/ little acidity; ie: canned goods such as green beans, corn, tuna, soups.
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Campylobacteriosis; Campylobacter jejuni
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contaminated water, raw or unpasteurized milk, raw or undercooked meat, shellfish, or poultry
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Perfringens food poisoning; Clostridium perfringens
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usually due to failure to keep foods hot or holding foods in steam tables or at room temperature for long periods of time; tends to grow better than other bacteria between 120-130 degrees F
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E. coli; Escherichia coli O157:H7
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contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, person to person
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Listeriosis; Listeria monocytogenes
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hot dogs, lunch meats, soft cheese, unpasteurized milk; can grow at refrigerated temperatures
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Salmonellosis; Salmonella
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raw or undercooked eggs, poultry, and meat, raw milk dairy products, seafood; CDC has found Salmonella to have grown on melons
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Staphylococcal food poisoning; Staphylococcus aureus
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improper food handling, toxin produced in meats, poultry, egg products, tuna, potato and macaroni salads, cream-filled pastries
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