Card Set Information
Nutrition Food Contamination
Bacterial Food Infections:
Caused by food contaminated by large colonies of different types of bacteria. They are:
Salmonellosis, Shigellosis, Listeriosis
Bacterial Food Poisoning:
Caused by bacterial toxins that have been produced in the food. they are:
Staphylococcal Food Poisoning & Clostroidial Food Poisoning
Viral Food Contamination
Colds, Flu, Hepatitis
Parasitic Food Contaminants
Roundworms (Trichina) found in pork
Flatworms (Tapeworm) in beef and pork
Environmental Food Contaminants
Lead and mercury (heavy metals)
Staphylococcal Food Poisoning
: 1-6 hours
Cramping, pain, vomiting, diarrhea, headache, fever, shock
Usually spread through infection on hands of preparer
Filled bakery goods, processed meats, cheeses, "... salads", and caseroles.
Heating kills bacteria, but not toxins they produced.
Clostroidial Food Poisoning
Spores are widespread in the environment (soil, water, dust, refuse)
Multiplies in cooked meat and toxins form in food held at warm or room temps for extended periods
Usually the cooked meat is improperly prepared or refrigerated
Clostroidial Botulism Food Poisoning
Serious, often fatal toxin
Mild discomfort to death within 24 hrs
Only A,E,B, and F Botulisms effect humans.
Widespread in soil worldwide.
Salmonellosis Bacterial Food Infection
4,000 cases each year
Grow in common foods
: milk, custard, egg, fillings, salad dressings & seafood from polluted waters- shellfish, oysters, clams
Mild to severe diarrhea devlop up to 72 hrs later
Lasts 4-7 days.
Shigellosis Bacterial Food Infection
18,000 cases annually but probably 20x's more.
Grows easily- especially in milk (infans & children)
Spread by feces, flies, milk and unsanitary handling
Symptoms in 12-50 hours
Cramps, diarrhea, vomiting, blood in stool or mucus.
Listeriosis Bacterial Food Infection
Occurs widely in the environment
Fatal and severe (Rare) to those at risk
: pregnant, infants, elderly, weak immunse systems
Headache, diarrhea, pneumonia, sepsis, meningitis, endocarditis
Found in soft cheese, poultry, seafood, raw milk, raw liquid eggs, & meat products