Bacillus cereus (Diarrhea Illness) - Bacillus cereus gastroenteritis
Commonly linked food: - cooked vegetables - meat products - milk Most common symptoms: - watery diarrhea - no vomiting Most Important Prevention Measure: - control time and temp
Bacillus cereus (Vomiting Illness) - Bacillus cereus gastroenteritis
Commonly Linked Food:
- cooked rice dishes including:
- fried rice
- rice pudding
Most common symptoms: - Nausea - Vomiting Most Important Prevention Measure: - control time and temp
Listeria monocytogenes
- Listeriosis
Commonly Linked Food
- Raw meat
- Deli- meat
- Hot dogs
- Soft cheese
- Unpasteurized dairy products
Most common symptoms: Pregnant women - miscarriage Newborns - sepsis - pneumonia - meningitis
Most important prevention measure:
- control time and temp
Shiga toxin-producing Escherichia coli, aka E. coli
- Hemorrhagic colitis
Commonly Linked Food
- ground beef (raw and undercooked)
- Contaminated produce
Most common symptoms
- Diarrhea (becomes bloody)
- Abdominal cramps
- Kidney Failure (in severe cases)
Most important prevention measure:
- Control time and temperature
Campylobacter jejuni
- campylobacteriosis
Commonly linked food:
- poultry
- water contaminated with the bacteria
- meat
- stews/gravies
Most common symptoms:
- diarrhea (may be watery or bloody)
- Abdominal cramps
- fever
- Vomiting
- Headaches
Most important prevention measure:
- Control time and temp
Clostridium perfringens
- Clostridium perfringens gastroenteritis
Commonly Linked Food
- Meat
- Poultry
- Dishes made with meat and poultry, such as stews and gravies
Most common symptoms
- diarrhea
- severe abdominal pain
Most important prevention measure:
- Control time and temp
Clostridium botulinum
- botulism
Commonly Linked Food
- Incorrectly canned food
- reduced-oxygen packaged (ROP) food
- Temperature-abused vegetables
- Untreated garlic-and-oil mixtures
Most Common Symptoms: Initially: - Nausea and vomiting Later: - weakness - double vision - difficulty speaking and swallowing
Most important prevention measure:
- control time and temp
Nontyphoidal Salmonella:
Salmonellosis
Commonly Linked Food:
- poultry and eggs
- Dairy products
- produce, such as tomatoes, peppers, and cantaloupes
Most common symptoms:
- diarrhea
- abdominal cramps
- vomiting
- fever
Most important prevention measure:
- Prevent cross-contamination.
Salmonella Typhi
- Typhoid fever
Commonly Linked Food:
- ready-to-eat food
- Beverages
Most common symptoms
- high fever
- weakness
- abdominal pain
- headache
- loss of appetite
- rash
Most important prevention measure:
- Prevent cross-contamination
Shigella spp.
- shigellosis
Commonly Linked Food:
Food easily contaminated by hands, including:
- Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
- Food in contact with contaminated water, such as produce
Most common symptoms:
- bloody diarrhea
- abdominal pain and cramps
- fever (occasionally)
Most important prevention measure:
- Practice personal hygiene.
Staphylococcus aureus
- Staphylococcal gastroenteritis
Commonly Linked Food:
Food requiring handling during prepping, including:
- Food that requires handling during prepping
- Salads containing TCS food (egg, tuna, chicken, macaroni)
- Deli meat
Most common symptoms:
- Nausea
- Vomiting and retching
- abdominal cramps
Most important prevention measure:
Practice personal hygiene.
Vibrio vulnificus and Vibrio parahaemolyticus
- Vibrio gastroenteritis Vibrio vulnificus primary septicemia
Commonly linked food:
- oysters from contaminated water
Most common symptoms:
- diarrhea
- abdominal cramps and nausea
- vomiting
- low-grade fever and chills
Most important prevention measure:
- Purchase from approved, reputable suppliers.
Location of viruses?
- carried by human beings and animals
- require a living host to grow
- do not grow in food
- can be transferred through food and remain infectious in food
Sources of virus:
- food, water, or any contaminated surface
- typically occur through fecal-oral routes
Virus: Hepatitis A
Illness: Hepatitis A
Commonly Linked Food:
- ready-to-eat food
- shellfish from contaminated water
Most common symptoms
- fever (mild)
- general weakness
- nausea
- abdominal pain
- jaundice (appears later)
Most important prevention measure:
- Practicing good personal hygiene.
Virus: Norovirus
Illness: Norovirus gastroenteritis
Commonly Linked Food
- ready-to-eat food
- shellfish from contaminated water
Most common symptoms:
- vomiting
- diarrhea
- nausea
- abdominal cramps
Most important prevention measure:
- Practicing good personal hygiene.
Location and sources of parasites?
Location: require a host to live and reproduce
Source: seafood, wild game, and food processed with contaminated water, such as produce
Prevention of parasites:
Prevention:
- Purchase food from approved, reputable suppliers.
- Cook food to required minimum internal temperatures.
- Fish that will be served raw or undercooked must be frozen correctly by the manufacturer.
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Chapter 119
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Chapter 2: Microbial World18
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Chapter 3: Contamination, Food Allergens, and Foodborne Illness13
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Chapter 4: Safe Food Handler25
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Pathogens18
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Chapter 5: the flow of food13
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Chapter 6: Purchasing and Receiving14
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Chapter 7: Storage17
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Chapter 8: Preparation14
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Chapter 9: Service5
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Chapter 10: Management systems0
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Lecture 128
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Lecture 3: Dr. Schaffner food safety11
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Lecture 4: Cycle Menus13
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Lecture 5: menu engineering17
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Lecture 6: Procurement17
