Food and Safety Ch.2

Small, living organisms that can be seen only through a microscope.

Microorganisms

Bacteria grow well in food with high levels of ___________. Food with the water activity of _______ or higher is ideal for the growth of bacteria.

Moisture, 0.85

Food commonly linked with this bacteria: -Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) -Food that has made contact with contaminated water, such as produce

Shigella spp

This bacteria is found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Food Commonly Linked: Food that is easily contaminated by hands, such as salads containing TCS food( potato, tuna, shrimp, macaroni, and chicken) Prevention: Control Flies

Shigella spp

The Big Six

Shigella spp Salmonella Typhi Nontyphoidal Salmonella Shiga toxin- producing Eschericha Coli Hepatitis A Norvirus

Flies can also transfer the bacteria from feces to food.

Shigella spp.

What are the PH levels that bacteria grows best in food

4.6 to 7.5

Temperature Danger Zone (Temperature)

41-135 fereinheit

Histamine (Scrombroid poisoning) Cigatoxin (Ciguatera fish poisoning) Saxitoxin (Paralytic shellfish poisoning) Brevetoxin (Neurotoxic shellfish poisoning) Domoic Acid (Amnesic shellfish poisoning)

5 Toxins that can be prevented by purchasing from approved, reputable suppliers

More rapid temperature for bacteria growth is?

70 to 125 feirenheit

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? A. Norovirus B. Shigella app. C. Salmonella Typhi D. Shiga toxin-producing E. coli

A. Norovirus

Which of the following are true about Mold? a. Molds spoil food and sometimes cause illness b. Some molds produce toxins, such as aflatoxins c. Molds grow under almost any condition. They grew particulary well in acidic food with low water activity, such as jams, jellies, and cured, salty meats (e.g., ham, bacon, and salami) d. Cooler or freezer temperatures may slow the growth of molds, but they do not kill them. e. THROW OUT MOLDLY FOOD (unless the mold is a natural part of the product. Inlcuding: cheese

All are true

To keep from dying when they lack nutrients, certain bacteria can change into a form called?

Spore

Food commonly Linked with the Bacteria: (Simialar to Shigella spp. ) -Food that requires handling during prepping -Salads containing TCS food (egg, tuna, chicken, and macaroni) - Deli meat

Staphylococcus Aureus

This bacteria can be found in humans- particularly in the hair, nose, and throat; and in infected cuts. It is often transferred to food when people carrying it touch these areas on their bodies and then handle food without washing their hands.

Staphylococcus Aureus

Food commonly linked with the toxin: Tuna Bonito Mackerel Mahimahi Most Common Symptoms: Initially: Reddening on the face and neck, sweating, headache, burning or tingling sensation in the mouth or throat. Possibly later: Diarrhea and vomiting

Histamine Illness: Scombroid poisoning

Bacillus Cereus Listeria Monocytogenes Shiga toxin-producing E. Coli Campylobacter jejuni Clostridium perfringens Clostridium botulinum

These are the bacterias that can be prevented through time and temperature

Shigella spp. Staphylococcus aureus

These bacteria can be prevented by practicing good personal hygiene

Nontyphoidal Salmonella Salmonella Typhi

These bacteria can be prevented by preventing cross-contamination

Vibrio vulnificus Vibrio parahaemolyticus

These bacteria can be prevented by purchasing products from approved, reputable suppliers.

Anisakis simplex Cryptosporidium parvum Giardia duodenalis Cyclospora cayetanensis

These parasites can be prevented by purchasing products from approved, reputable suppliers.

Histamine Ciguatoxin Saxitixon Brevetoxin Domoic acid

These toxins can be prevented by purchasing fro approved, reputable suppliers

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? a. Toxin b. Virus c. Bacteria d. Parasite

Toxin

Bacteria can be found almost EVERYWHERE. They live in and on our bodies. Some types of bacteria keep us healthy, while others cause illness. True False

True

Bacteria cannot be seen, smelled, or tasted True False

True

These bacteria are found in the waters where shellfish are harvested. People with chronic conditions who get these bacteria may get primary septiceia. This severe illness can lead to death. Food commonly linked with the bacteria: Oysters from contaminated water

Vibro vulnificus and Vibrio paraemolyticus

The leading cause of foodborne illness. They cannot grow in food, but they can survive refrigeration and freezer temperatures. Good personal hygiene helps prevent the spread of this pathogen.

Virus

The smallest of the microbial food contaminants.

Virus

What are the four types of pathogens?

Viruses, Bacteria, Parasites and Fungi

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? a. Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli b. Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli c. Anisakis simplex, Crytosporidium, Girdia duodenalis, Vibrio vulnificus, and Clostridium botulinum

b. Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? a. Hepatitis A b. Shigella spp. c. Clostridium botulinum d. Vibrio parahaemolyticus

b. Shigella spp.

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control? a. Acidity b. Time c. Oxygen d. Moisture

b. Time

Bacteria reproduce by splitting in two. Under correct conditions, they can double as often as every 20 minutes. As a result. food will quickly become unsafe. a. lag phase b. log phase c. stationary phase d. death phase

b. log phase

What is the most important way to prevent foodborne illnesses caused by a virus? a. Control time and temperature b. Prevent cross-contamination c. Practice good personal hygiene d. Practice correct cleaning and sanitizing

c. Practice good personal hygiene

What are the most common symptoms of a foodborne illness? a. diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness b. diarrhea, vomiting, fever, nausea, abdominal cramps, and headache c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice d. diarrhea, vomiting, fever, nausea, abdominal, and tiredness

c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Bacteria can continue to grow until conditions become unfavorable. Eventually, they grow and die at the same rate. a. lag phase b. log phase c. stationary phase d. death phase

c. stationary phase

Shiga toxin-producing E. Coli is commonly linked with what type of food? a. Potato Salad b. Thick stew c. Diary products d. Raw ground beef

d. Raw ground beef

Which of these are true about Parasites? a. Parasites cannot grow in food. They require a host to live and reproduce b. Parasites are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce c. The most important way to prevent foodborne illnesses from parasites is to purchase from food from approved, reputable suppliers. d. all of the above

d. all of the above

When dying bacteria outnumber growing bacteria, the population declines. a. lag phase b. log phase c. stationary phase d. death phase

d. death phase

Which of the following are true about viruses? a. Viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food b. People can get viruses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral route. c. Viruses can be transferred from person to person, from people to food, and from people to food-contact surfaces. d. Viruses are not destroyed by normal cooking temperatures. e. All of the above

e. All of the above

People can get sick when they eat raw or undercooked fish containing this parasite. Food commonly linked with this parasite: -Herring - Cod - Halibut - Mackerel - Pacific Salmon Most common symptoms: - Tingling in the throat - Coughing up worms

Anisakis simplex (Purchase from approved, reputable suppliers)

Single-celled, living microorganisms that can spoil food and cause foodborne illness.

Bacteria

_________ need time to grow. The more time __________ spends in the temperature danger zone, the more opportunity they have to grow to unsafe levels. (Time)

Bacteria

Bacillus cereus (time/ temp) Listeria monocytogens (time/ time) Shiga toxin-producing Escherichia coli (time/ temp) Campylobacter jejuni (time/temp) Clostridium perfringens (time/ temp) Clostridium botulinum (time/ temp) Nontyphoidal Salmonella (cross-contamination) Salmonella Typhi (cross-contamination) Shigella spp. (personal hygiene) Staphylococcus aureus (personal hygiene) Vibrio vulnifis and virbrio parahaemolyticus (purchasing from approved, reputable suppliers)

Bacterias

What are examples of ideal bacterial growth? (Acidity)

Bread Raw Chicken Cantaloupe Milk Cooked corn

Some types of shellfish can become contaminated as they filter toxic algae from the water. People can get sick with neurotoxic shellfish poisoning (NSP) when they eat these shellfish. Commonly Linked Food: Shellfish found in the warmer waters of the west coast of Florida, the Gulf of Mexico, and the Caribbean Sea. - Clams - Mussels - Oysters Most Common Symptoms: Tingling and numbness of the lips, tongue and throat Dizziness Reversal of hot and cold sensations Vomiting Diarrhea

Brevetoxin Illness: Neurotoxic shellfish poisoning (NSP)

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

C. Seafood

This toxin is found in some marine algae. The toxin build up in certain fish when they eat smaller fish that have eaten the toxic algae. This toxin cannot be detected by smell or taste. It is not eliminated by cooking of freezing fish. Food Commonly Linked: Predatory tropical reef fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean Sea - Barracuda - Grouper - Jacks - Snapper Most Common Symptoms: - Reversal of hot and cold sensations - Nausea - vomiting - Tingling in fingers, lips, or toes - Joint and muscle pain

Ciguatoxin

This parasite can be found in the feces of infected people. Day-care and medical communities have been frequently locations of person-to-person spread of this parasite. Food commonly linked with the parasite: - Contaminated water - Produce Most Common Symptoms: - Watery diarrhea - Abdominal cramps - Nausea - Weight loss

Crytosporidium parvum (Purchasing from approved, reputable suppliers)

This is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with contaminated water. Food commonly linked with the parasite: - Incorrectly treated water - Produce such as berries, lettuce, or basil Most Common Symptoms: - Nausea - Abdominal cramps - Mild fever - Diarrhea alternating with constipation - Loss of weight - Loss of appetite

Cyclospora cayetanensis (Purchase from approved, reputable suppliers)

Which of the folowing are true about Bacteria A. If conditions are correct, bacteria will in grow in rapid numbers B. Some bacteria produce toxins in food as they grow and die. People who eat the toxins can get sick. C. The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature. D. All of the above

D. All of the above

What are the symptoms of a foodborne illness?

Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice

Some types of shellfish can become contaminated as they filter toxic algae form the water. People get sick from amnesic shellfish poisoning (ASP) when they eat these shellfish Food Commonly Linked: Shellfish in the coastal waters of the Pacific Northwest and east coast of Canada - Clams - Mussels - Oysters - Scallops Symptoms: Initially- Vomiting, Diarrhea, and Abdominal pain Possibly later- Confusion, memory loss, disorientation, seizure and coma.

Domoic Acid

TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, diary products, and eggs

F (FATTOM)

What is it called if food handlers who do not wash their hands after using the restroom may contaminate food and surface feces from their fingers. Once the food that the food handler touched is eaten, a foodborne illness may result.

Fecal-Oral Route

FAT TOM

Food Acidity Temperature Time Oxygen Moisture

This toxin can occur when high levels of histamine in scrombroid and other species of fish are eaten. When the fish are time-temperature abused, bacteria on the fish make the toxin. It cannot be destroyed by freezing, cooking, smoking or curing.

Histamine Illness: Scombroid poisoning

Pathogens that are found in air, dirt, plants, water and some food. EX: Mold and yeast

Fungi

This parasite can be found in the feces of infected people. Food handlers can transfer the parasite to food when they touch food with fingers with feces on them. Food commonly Linked: - Incorrectly treated water - Produce Most common symptoms: Initially: Fever Later: Diarrhea, Abdominal cramps, nausea

Giardia duodenalis (Purchase from approved, reputable suppliers)

This Virus is mainly found in the feces of people infected with it. It is commonly linked with ready-to-eat food. However, it has been linked with shellfish from contaminated water. This virus is ofter transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating a small amount of the virus can make a person sick.

Hepatitis A

What are the 2 and only viruses? The most important prevention is practicing personal hygiene.

Hepatitis A Norovirus Both are found in the feces of people infected with it. Linked with shellfish from contaminated water

Many farm animals carry this bacteria naturally. Food Commonly Linked with this bacteria: - Poultry and eggs - Meat - Milk and dairy products - Produce, such as tomatoes, peppers, and cantaloupes

Nontyphoidal Salmonella

Like Hepatitis A, this virus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Food commonly linked with the virus: - Ready-to-eat food - Shellfish from contaminated water Most Common Symptoms: Vomiting Diarrhea Nausea Abdominal cramps

Norovirus

How quickly foodborne-illness symptoms appear in a person is known as _____________. This depends on the type of foodborne illness a person has.

One-set time

Some bacteria need ____________ to grow. Others grow when _________ isn't there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes

Oxygen

This illness is not as common as one caused by a virus or a bacteria. However, it is still important to understand these pathogens to prevent the foodborne illness they cause.

Parasites

This pathogen is needed to be in another animal to survive. They can contaminate both food and water- particularly water used to irrigate produce. Purchasing products from approved, reputable suppliers helps prevent foodborne illnesses.

Parasites

Most common symptoms: High fever Weakness Abdominal pain Headache Loss of appetite Preventions: -Exclude food handlers who have been diagnosed with an illness caused by Samonella Typhi - Wash hands - Cook food minimum internal temperatures

Salmonella Typhi

This bacteria only lives in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. Food commonly linked with bacteria: Ready-to-eat food and beverages.

Salmonella Typhi

Some types of shellfish can become contaminated as they filter toxic algae from the water. People can get sick with paralytic shellfish poisoning when they eat these shellfish. Food commonly linked: Shellfish found in colder waters, such as those of the Pacific and New England coasts: - Clams - Mussels - Oysters - Scallops Most Common Symptoms: Numbness Tingling of the mouth, face arms, and legs Dizziness Nausea Vomiting Diarrhea

Saxitoxin Illness: Paralytic shellfish poisoning (PSP)

Anisakis simplex Cryptosporidium parvum giardia duodenalis Cyclospora cayetanemsis

The 4 parasites that are prevented by purchasing from approved, reputable suppliers

What is the most important way to prevent a foodborne illness caused by bacteria? a. control time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice correct cleaning and sanitizing

a. control time and temperature

Bacteria that are introduced to food go through an adjustment period called? Their number is stable as they get ready to grow. a. lag phase b. log phase c. stationary phase d. death phase

a. lag phase