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112 Cards in this Set
- Front
- Back
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define microorganisms
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small organisms that can be be seen only through a microsoft
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define pathogens
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will make you sick if you eat them
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what are the 4 types of pathogens
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virus, bacteria, fungi, parasite
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how contamination occur
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person to person
sneezing/vomiting on food or food contact surface touching dirty food contact surfaces then food not wash their hand after use of restroom |
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what are the most common symptoms of a food borne illness
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diarrhea, vomit, fever, nausea, abdominal, jaundice
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there are forty different kind of bacteria, what are the big fives
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shigella spp.
salmonella typhi E. coli hepatitis A norovirus |
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out of bacteria, chemical and physical contaminants, which one is responsible for large amount of food borne illness
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bacteria
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define bacteria
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single celled living microorganisms that can spoil food and cause food borne illness
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how do you detect bacteria
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cannot be seen, smelled, or tasted
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can cooking destroy toxins
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no
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what is most important way to prevent bacteria growth
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control time and temperature
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what bacteria needs to grow (FAT TOM)
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food, acidity, time, temperature, oxygen, moisture
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what is the ideal pH level for bacteria to grow (0=acid, 14=alkaline)
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food contains little or no acid
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what is TDZ
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temperature danger zone, 41F-135F
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where do you find bacteria that grow without oxygen
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cooked, rice, untreated oil, temperature abused baked potatoes
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how is the moisture measured
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water activity (aw), water have water of activity of 1
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what is the scale range for measurement of moisture
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0.0-1.0, water is 1.0
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what is the ideal water activity for bacteria growth
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.85 or higher
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what are four progressive stages of bacterial growth
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lag, log, stationary, death
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what is the lag phase of bacteria growth
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bacteria introduced to food go through an adjustment period, their number is stable
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what is the log phase of bacteria growth
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reproduce by splitting in two, double every 20 minutes
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what is spores
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when bacteria change form due to lack of nutrient, they change to spores
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where do you found spores
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dirt
contaminates food grows there such as potatoes, vegetables and rice heat resist |
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what are the most important prevention measures
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time/temperature
cross contamination personal hygiene approved/reputable suppliers |
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what are the symptoms for bacillus cereus
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watery diarrhea
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what are the prevention measures for bacillus cereus
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control T/T
cook to minimum internal temperatures hold at correct temperature cool correctly |
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what foods are commonly linked with bacillus cereus
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cooked vegetables/rice, meat, milk
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what are the symptoms for listeria monocytogenes
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miscarriage (pregnant women)
sepsis, pneumonia, meningitis (newborn) |
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what foods are commonly linked with listeria monocytogenes
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raw meat
unpasteurized dairy product deli mean, hot doges, soft cheese |
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what are the prevention measures for listeria monocytogenes
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T/T
throw out minimum internal temperature, prevent cross contamination avoid unpasteurized |
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what are the symptoms for enterhemorrhagic and shiga toxin-producing escherichia coli
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diarrhea (become bloody)
kidney failure (severe cases) |
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what foods are commonly linked with enterhemorrhagic and shiga toxin-producing escherichia coli
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ground beef
contaminated produce |
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what are the prevention measures for enterhemorrhagic and shiga toxin-producing escherichia coli
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T/T, minimum internal temperature
approved/reputable supplier, cross contamination, exclude staff w/diarrhea or hemorrhagic colitis, |
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what are the symptoms for campylobacter jejuni
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diarrhea (water/bloody)
headaches |
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what foods are commonly linked with campylobacter jejuni
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poultry
meats stew/gravies |
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what are the prevention measures for campylobacter jejuni
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T/T
minimum internal temperatures cross contamination |
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what are the symptoms for clostridium perfringens
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severe abdominal pain
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what foods are commonly linked with clostridium perfringens
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meat
poultry dishes made with meat/poultry |
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what are the prevention measures for clostridium perfringens
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T/T
cool/reheat properly hold at correct temperature |
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what are the symptoms for clostridium botulism
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initially nausea vomit
later weakness, double vision, difficult to speak/swallow |
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what are the prevention measures for clostridium botulism
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T/T,
hold/cool/reheat properly, inspect canned food for damage |
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what foods are commonly linked with clostridium botulism
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incorrectly canned food
ROP food temperature-abused vegetables (baked potatoes), untreated oil |
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what are the symptoms for salmonella spp
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common symptoms: diarrhea, abdominal cramps, vomit, fever
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what foods are commonly linked with salmonella spp
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poultry/eggs
diary produce |
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what are the prevention measures for salmonella spp
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Prevent cross contamination
minimum internal temperature excluded staff w/salmonellois |
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what are the symptoms for salmonella typhi
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high fever
headache loss of appetite rash |
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what foods are commonly linked with salmonella typhi
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RTE food
beverages |
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what are the prevention measures for salmonella typhi
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Preventing cross contamination
exclude staff w/salmonella typhi illness wash hands minimum internal temperature |
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what are the symptoms for shigella spp
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bloody diarrhea
fever occasionally |
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what foods are commonly linked with shigella spp
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food easily contaminated by hand
food made contact w/contaminate water, such as produce |
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what are the prevention measures for shigella spp
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practice personal hygiene
exclude staff w/shigella spp/diarrhea control flies |
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what are the symptoms for staphylococcus aureus
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retching
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what foods are commonly linked with staphylococcus aureus
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salads contain TCS food
deli meat |
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what are the prevention measures for staphylococcus aureus
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practice personal hygiene
wash hand after touch hair, face, body cover wounds hold/cool/reheat correctly |
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what are the symptoms for vibrio vulnificus and vibrio pharahaemolyticus
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low-grade fever
chills |
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what foods are commonly linked with vibrio vulnificus and vibrio pharahaemolyticus
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oysters from contaminated water
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what are the prevention measures for vibrio vulnificus and vibrio pharahaemolyticus
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approved/reputable supplier
minimum internal temperature |
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define virus
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smallest of the microbial food contaminants
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facts about virus
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need living host to grow
do not grow in food but can be transferred by food and remain infectious carried by human or animal not destroyed by cooking |
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what are the sources of virus
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food
water contaminated surface |
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food borne illness from virus typically occur through what
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fecal-oral routes
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which virus is the leading causes of food borne illness
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norovirus
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how is norovirus transmitted
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airborne vomit particles
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what are the prevention measures for spread of viruses
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exclude staff who vomit/diarrhea/jaundice
wash hands avoid bare hand contact with RTE food |
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what are the symptoms of hepatitis A virus
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general weakness
jaundice appears later |
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what are the foods that linked with Hepatitis A
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RTE food
shellfish from contaminated water |
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what are the prevention measures for Hepatitis A
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Practice personal hygiene
exclude staff w/Hepatitis A/jaundice wash hands avoid bare hand contact with RTE food approved/reputable supplier |
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what are the symptoms for norovirus
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common symptoms: vomit, diarrhea, nausea, abdominal cramp
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what are the foods that linked with norovirus
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RTE food
shellfish from contaminated water |
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what are the preventions measures for norovirus
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exclude staff w/norovirus/diarrhea/vomit
wash hand avoid bare hand touch RTE food approved/reputable supplier |
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facts about parasites
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is not as common as one caused by a virus or bacteria
cannot grow food require host to live and reproduce |
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what do parasites are commonly associated with
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seafood, wild game, food process with contaminated water
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what is the most prevention measure of food borne illness caused by parasite
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approved/reputable suppliers
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what are symptoms for anisakis simplex (parasite)
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tingling throat
coughing up worms |
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what are food linked with anisakis simplex (parasite)
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undercooked fish
herring cod halibut mackerel pacific salmon |
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what are preventive measures for anisakis simplex (parasite)
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minimum internal temperature
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what are the symptoms of cryptosporidium parvum (parasite)
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watery diarrhea
weight loss |
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what are the food linked withcryptosporidium parvum (parasite)
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contaminated water
produce |
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what are the prevention measures f cryptosporidium parvum (parasite)
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correctly treated water
exclude staff w/diarrhea wash hand |
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what are the symptoms of giardia duodenalis (parasite)
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initial fever
later diarrhea, abdominal cramp, nausea |
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what are food linked with giardia duodenalis (parasite)
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incorrectly treated water
produce |
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what are preventive measures of giardia duodenalis (parasite)
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correctly treated water
exclude staff w/diarrhea wash hand |
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what are the symptoms cyclospora cayetanensis
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mild fever
diarrhea alternating with constipation loss of weight loss of appetite |
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what are the food linked w/cyclospora cayetanesis (parasite)
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incorrectly treated water
produce such as berries, lettuce, or basil |
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what are the preventive measures for cyclospora cayetanesis (parasite)
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approved/reputable suppliers
exclude staff w/diarrhea wash hand |
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define fungi
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pathogens that only sometimes make people sick
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where do you find fungi
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air, dirt, plants, water, food
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what are the two examples of fungi
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mold
yeast |
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where do molds grow
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under almost any condition
acidic food with lower water activity (jams, jellies, |
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how do you slow the growth of molds
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cooler or freezer temperature
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what are the prevention measures for mold
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throw out unless is the natural part of the produce
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what are the effects of mold
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spoil food and cause illness, sometimes produce toxins
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where do yeast grow
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same as mold, low acidic food with little moisture
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what is yeast look like
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pink discoloration or slime, smell or taste of alcohol
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what is the preventive measure for yeast
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throw out
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can seafood toxins be smelled/tasted, or destroyed by freezing/cooking
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no
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what is the systemic toxins
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fish toxins that natural part of the fish, such as puffer fish, moray eels, freshwater minnows
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what are the symptoms for histamine (toxins) and what kind illness does it produce
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initially: red neck/face, sweat, headache, burning/tinglings in the mouth or throat
later: diarrhea, vomit produce scombroid poisoning |
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what foods are linked with histamine (toxins)
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tuna
bonito mackerel mahimahi |
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what are the prevention measures for histamine (toxins)
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prevent T/T abuse during storage and prepping
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what are the symptoms of ciguatoxin (toxins)
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reversal of hot and cold sensations
tingling finger, lip, toe joint and muscle pain |
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what are the foods linked with ciguatoxin (toxins)
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barracuda
grouper jacks snapper |
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what are the prevention measures for ciguatoxins (toxins)
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approved/reputable supplier
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what the symptoms of saxitoxins (toxins) and what kind of illness does it cause
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numbness
tingling of mouth, face, arm, leg dizziness paralytic shellfish poisoning (PSP) |
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what the food linked with saxitoxi (toxins)
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clams
mussels oysters scallops |
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what are the preventive measures for saxitoxins (toxins)
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approved/reputable supplier
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what are the symptoms for brevetoxin and what kind of illness does it cause
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tingling and numbness of lips, tongue, throat
dizziness reversal of hot and cold sensation neurotoxic shellfish poisoning (NSP) |
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what are the food linked w/brevetoxin
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clams
mussels oysters |
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what are the preventive measures for brevetoxin
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approved/reputable suppliers
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what are the symptoms for domoic acid and what kind of illness does it cause
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initially: vomit, diarrhea abdominal pain
later: confusion, memory loss, disorientation, seizure, coma amnesic shellfish poisoning (ASP) |
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what are the preventive measures for domoic acid (toxins)
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approved/reputable supplier
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can mushroom toxins be destroyed by cooking or freezing
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no,
approved/reputable suppliers |
