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Staphylococcus aureus
- a. Enters through handling or contact w/ contaminated surface
- b. grows best at 70-97F, resists drying and freezing
- c. reheated foods, meat, poultry, eggs, milk
- d. 1-7 hrs after ingestion: N/V, Pain, diarrhea, NO FEVER
- e. To avoid: wash hands, chill food quickly, cool food in shallow pans
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Clostridium botulinum
- a. Anaerobic; rare and more deadly; unusually resistant to heat
- b. Found in soil, water, plants, intestinal tract of humans and animals
- c. Ingestion of org causes no harm but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in acid
- d. 4-36 hours: weakness, double vision, fatigue, diarrhea, CNS, may be fatal in 3-10 days if untreated
- e. spoils low acid foods
- f. honey is a source
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Clostridium perfringens
- a. anaerobic; GI tract of man and animals, surfaces of meat and poulty
- b. 8-18 hours: N/V, GI pain, diarrhea
- c. to prevent: cool foods in shallow pans, keep cold food below 40F, keep hot food > 140F, reheat leftovers to 165F, WASH HANDS
- d. Improperly cooked and reheated, cooled slowly and reheated foods, cafeteria bug, meats, soups, gravies, stews, casseroles
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Bacillus cereus
- a. forms spores; found in soil, dust, cereal crops
- b. emetic; diarrheal
- c. 30 min - 6 hours emetic; 6-15 hours diarrheal; lasts up to 24 hours
- d. rice products, starchy foods, food mixtures, sauces, puddings, soups, pastries (emetic
- e. meats, milk, veggies, fish (diarrheal)
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Salmonella
- a. 6-48 hours: fever, N/V, chills, headache
- b. GI tract of humans, animals, water, soil
- c. low acid foods at body or room temp, destroyed by temps of pasteurization
- d. raw and undercooked meat and poultry, eggs, raw dairy, seafoods, melons
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Streptococcus
- a. GI contents of humans and animals
- b. grows at 50-113F; destroyed by cooking
- c. 2-60 hours, fever, diarrhea
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Listeria Monocytogenes
(KNOW EVERYTHNG)
- a. GI tract of human and animal, unwashed veggies, fruits, soil, water
- b. grows between 34-113F; on neutral or slightly alkaline; resists freezing, drying, heat
- c. hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese
- d. may harm fetus; can cause flu-like symptoms, encephalitis, meningitis
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Campylobacter jejuni
- a. GI tract of cattle, sheep, pigs, poultry
- b. 1-7 days: GI pain, bloody diarrhea
- c. raw or undercooked meat or poultry, raw milk, raw veggies
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Vibrio parahaemolyticus, Vibrio vulnificus
- a. From raw/ undercooked seafood
- b. 4-96 hours: fever, vomiting, cramps, diarrhea
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Shigella
- a. Human GI tract, water polluted by feces (transmitted by flies)
- b. salads (chix, tuna, shrimp, potato), raw veg, watermelon
- c. 12-50 hours: diarrhea, GI pain
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Escherichia coli
- a. Human and animal GI tract; diarrhea, severe cramping
- b. rare or raw ground beef, uncooked f/v, raw milk, unpasteurized app juice
- c. can survive freezing, high acidity; can grow at refridgerator temp
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Norovirus
- a. Illness caused by poor personal hygiene among infected food handlers
- b. does not repro in humans, but remains active until after food is eaten
- b. found in human feces, transmitted through contaminated water, human contact, veggies fertilized by manure, manufactured ice cubes
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