Food-Borne Illness

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  1. 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
  2. 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
  3. 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
  4. 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)
  5. 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
  6. Streptococcus
    • a.  GI contents of humans and animals
    • b.  grows at 50-113F; destroyed by cooking
    • c.  2-60 hours, fever, diarrhea
  7. Listeria Monocytogenes
    • 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
  8. 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
  9. Vibrio parahaemolyticus, Vibrio vulnificus
    • a.  From raw/ undercooked seafood
    • b.  4-96 hours:  fever, vomiting, cramps, diarrhea
  10. 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
  11. 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
  12. 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
Card Set:
Food-Borne Illness
2013-02-16 20:22:34
Food borne illness nutrition food safety

Domain IV, Topic C. Need to know: onset time, sources, symptoms
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