RD Exam - Food Safety (food borne illness)
Define foodborne illness
a disease transmitted to people by food
what foodborne illness is associated with tropical regions
cyclospora cayetanensis
Define hypersensitivity
Altered immunologic response to an antigen/hazard that results in damage to the host
Define cross-contamination and compare it to cross-contact
Cross-contamination refers to the transfer of pathogens from one food to another food. Cross-contact is when an allergen from one food transfers to another food item meant to be allergen-free. Even after proper time-temperature handling,food remains dangerous after cross-contact
what foodborne illness is associated with traveling to another country with contaminated waters?
E-Coli enterotoxigenic producing (ETEC)
what foodborne illness is associated with healthy gut microbiome
E. Coli
What does FAT TOM stand for? what is it used for?
Food Acidity Temperature Time Oxygen Moisture The 6 things bacteria needs to grow
The FDA and US Public Health Service publishes the __________ _______ at regular intervals to outlines public health interventions to prevent foodborne illnesses and maintain the safety of the public when consuming food and beverages at retail and foodservice establishments.
Food Code
what foodborne illness is associated with jaundice?
Hepatitis A & E
what pathogens can survive at refrigerator temperatures?
Listeria, staphylococcus and E. coli
What are the 4 MOST COSTLY foodborne bacteria pathogens?
Salmonella, Listeria, Campylobacter, and Clostridium perfringens Overall cost is a function of how common the foodborne illness is and how serious it is -most of the cost associated with foodborne pathogens is related to deaths, with the economic burden of nonfatal illnesses consisting of medical costs and productivity loss. The costliest virus is norovirus and the costliest parasite is toxoplasmosa
what foodborne illness is associated with corn and hay mold
aflatoxin
what parasitic worm is associated with raw or undercooked fish?
anisakis
what foodborne illness is associated with worms in feces contaminated with worm eggs
ascaris
what foodborne illness is associated with diarrheal and vomiting illness from 2 seperate toxin formations?
bacillus cereus
Would symptom onset be shorter if you ingest the bacteria or the enterotoxin?
bacteria
is bacillus cereus a bacteria, virus, parasite, or toxin?
bacteria
is campylobacter jejuni a bacteria, virus, parasite, or toxin?
bacteria
is clostridium botulinum a bacteria, virus, parasite, or toxin?
bacteria
is clostridium perfringens a bacteria, virus, parasite, or toxin?
bacteria
is cronobacter sakazakii a bacteria, virus, parasite, or toxin?
bacteria
is escherichia coli (E. Coli) a bacteria, virus, parasite, or toxin?
bacteria
is listeria monocytogenes a bacteria, virus, parasite, or toxin?
bacteria
is salmonella spp a bacteria, virus, parasite, or toxin?
bacteria
is salmonella typhi a bacteria, virus, parasite, or toxin?
bacteria
is shigella spp a bacteria, virus, parasite, or toxin?
bacteria
is staphylococcus aureas a bacteria, virus, parasite, or toxin?
bacteria
is streptococcus a bacteria, virus, parasite, or toxin?
bacteria
is vibrio a bacteria, virus, parasite, or toxin?
bacteria
is yersinia enterocolitica a bacteria, virus, parasite, or toxin?
bacteria
Food becomes unsafe from what 3 hazards?
biological hazards, physical hazards, and chemical hazards
what foodborne illness is associated with shellfish and algae consumption of fish
brevetoxin, domoic acid, saxitoxin, ciguatoxin
what foodborne illness is associated with slaughtered animals and contaminated waters that the animals drink?
campylobacter jejuni
what is the most common bacterial diarrheal illness in the US?
campylobacter jejuni
what foodborne illness is associated with canning?
clostridium botulinum
what foodborne illness is most common in cafeterias and hospitals?
clostridium perfringens
what foodborne illness is associated with dry foods
cronobacter sakazakii
Define pathogen
disease causing microorganism
What toxins cause ASP (amnesic shellfish poisoning), NSP (neurotoxic shellfish poisoning), and PSP (paralytic shellfish poisoning)
domoic acid; brevetoxin; saxitoxin
If food is allowed to cool over too long of a period, spores can _______________
germinate
what foodborne illness is associated with greasy stools?
giardia duodenalis
What are spores resistant to?
heat and chemicals; boiling and cooking
what foodborne illness is associated with liver infections?
hepatitis
define biological hazards
include bacteria, viruses, parasites, and fungi, and any toxins they produce
define physical hazards
include bones (like in a fish filet) and fruit pits, as well as items that can fall into food like jewelry, glass, plastics, ceramics, nail polish, artificial nails and bandages.
define chemical hazards
include cleaners, sanitizers and pesticides
What are the 4 vulnerable populations?
infants / children under 5, pregnant women, older adults, immunocompromised individuals
what bacteria typically does not cause illness in healthy people
listeria
what foodborne illness is associated with pregnancy and cold foods
listeria
what conditions do anaerobic pathogens survive that most pathogens cannot?
low-to-no oxygen environments example: cans bulging due to Clostridium botulinum
what foodborne illness is associated with "cruise ships" and spreading rapidly
norovirus
According to the CDC what are the top 5 foodborne pathogens? meaning these 5 pathogens cause the most foodborne illnesses per year
norovirus, Salmonella, Clostridium perfringens, Campylobacter jejuni and Staphylococcus aureus
is anisakis a bacteria, virus, parasite, or toxin?
parasite
is ascaris a bacteria, virus, parasite, or toxin?
parasite
is cryptosporidium paravum a bacteria, virus, parasite, or toxin?
parasite
is cyclospora cayetanensis a bacteria, virus, parasite, or toxin?
parasite
is entamoeba histolytica a bacteria, virus, parasite, or toxin?
parasite
is giardia duodenalis a bacteria, virus, parasite, or toxin?
parasite
is toxoplasmosa gondii a bacteria, virus, parasite, or toxin?
parasite
is trichinella a bacteria, virus, parasite, or toxin?
parasite
what are the 4 practices that can make food unsafe (that are not hazards)
poor personal hygiene, time-temperature abuse, cross-contamination, and poor cleaning and sanitizing
listeria is of concern in what population groups
pregnant women, elderly,
low acid foods need to be canned using ______________ canning method. high acid foods need to be canned using ________________ canning method. why is this?
pressure; water bath C. botulinum thrives in low-oxygen and low-acid (pH > 4.5) environments. If canning foods at home, consumers should use different canning methods for low-acid (pH > 4.5) and high-acid (pH ≤ 4.5) foods. spores die at 240 degrees. pressure canning reaches 240 to destroy these spores. water bath canning does not
salmonella spp. prevention measures include what?
preventing cross-contamination, cooking poultry and eggs to minimum internal temperatures, and excluding food handlers diagnosed with salmonellosis from food handling activities
Define time-temperature control
refers to improper food handling practices regarding temperature control
what foodborne illness is associated with chickens?
salmonella spp
Where is Bacillus cereus found?
soil
what foodborne illness is associated with hair, nose, and throat of humans?
staphylococcus aureus
is aflatoxin a bacteria, virus, parasite, or toxin?
toxin
is brecetoxin a bacteria, virus, parasite, or toxin?
toxin
is ciguatoxin a bacteria, virus, parasite, or toxin?
toxin
is domoic acid a bacteria, virus, parasite, or toxin?
toxin
is histamine a bacteria, virus, parasite, or toxin?
toxin
is saxitoxin a bacteria, virus, parasite, or toxin?
toxin
what foodborne illness is associated with cat litter and pregnant women
toxoplasmosa gondii
what foodborne illness is associated with worms on raw or undercooked meat
trichinella
name the parasitic worms
trichinella, anisakis, ascaris
what foodborne illness is associated with warmer months and seafood?
vibrio
is hepatitis a bacteria, virus, parasite, or toxin?
virus
is norovirus a bacteria, virus, parasite, or toxin?
virus
is rotavirus a bacteria, virus, parasite, or toxin?
virus
what foodborne illness is associated with pigs and pork
yersinia enterocolitica
name the top 5 major risk factors for foodborne illness according to the current Food Code
•Improper holding temperatures •Inadequate cooking •Contaminated equipment •Food from unsafe sources •Poor personal hygiene
name some costs of a foodborne illness
•Loss of customers, sales, and reputation •Negative media exposure •Poor staff morale •Lawsuits and legal fees •Lost productivity due to staff missing work •Increased insurance premiums •Staff retraining
cronobacter sakazakii- prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include breastfeeding (rather than feeding powdered infant formula), properly cleaning, sanitizing, and storing baby bottles and breast pump parts, using formula within 2 hours of preparation, and washing hands properly and frequently. •Time to onset is not well established as infection is rare. •Symptoms in infants include fever, poor feeding, crying, and low energy. In persons of all ages, symptoms include diarrhea and urinary tract infections. The illness can progress to sepsis and meningitis. Vulnerable populations, including premature infants, are more susceptible to Cronobacter infection. •Commonly associated foods are dry foods such as powdered infant formula, herbal tea, flour, etc.
campylobacter jejuni - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooking food to minimum temperature, preventing cross-contamination between raw poultry and ready-to-eat food, and controlling time and temperature. •Symptoms include watery or bloody diarrhea, stomach cramping, fever, vomiting and headaches. •Time to onset is 2 to 5 days and symptoms last about one week. Complications include irritable bowel syndrome, Guillain-Barre syndrome and arthritis in some cases. •Commonly associated foods include poultry (raw or undercooked), contaminated water, unpasteurized dairy, meats, and stews or gravies.
toxoplasmosa gondii - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooking meat to proper temperatures,purchasing shellfish from reputable and approved suppliers, preventing cross-contamination, and practicing proper handwashing techniques. •Not all people infected with Toxoplasmosa show symptoms. Some symptoms include flu-like symptoms(i.e. swollen lymph nodes, muscle aches). Severe toxoplasmosis can cause damage to the brain, particularly in newborns, as well as eye damage called ocular toxoplasmosis. Ocular toxoplasmosis is characterized by poor or blurred vision, pain when exposed to bright light and redness. •Time to onset is not established as not all persons show symptoms. •Commonly affected foods include undercooked contaminated meat (pork, lamb, venison), shellfish from contaminated waters, unpasteurized goat's milk, and foods contaminated via cross-contamination with raw meat or shellfish.
trichinella - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooking meet to proper internal temperatures, purchasing from reputable suppliers that do not feed their pigs raw meat and freezing pork for 20 days at 5 degrees F to kill any Trichinella worms. •Symptoms are heterogeneous but may include nausea, diarrhea, vomiting, fatigue, fever and stomach pain. Later symptoms, if the illness progresses, include headache, cough, facial and eye swelling, muscle pain and aching joints, itchy skin, diarrhea or constipation. In vulnerable populations, or if a large number of larvae is consumed, the infection may progress to symptoms like poor coordination, heart problems and respiratory issues. Trichinellosis can be fatal in severe cases. •Time to onset is 1-2 days for abdominal symptoms and 2 -8 weeks for the later symptoms. Symptoms can last for several months. •Commonly associated foods include raw or undercooked pork and wild game meats
yersinia enterocolitica - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooking pork to proper temperature, avoiding unpasteurized dairy products, proper handwashing, and preventing cross-contamination between raw pork and ready-to-eat foods. •Symptoms may vary by age. Among children, the most common symptoms are bloody diarrhea, fever, and stomach pain. In older children and adults, right-sided abdominal pain and fever is more common and can be confused with appendicitis. •Time to onset is typically 4 to 7 days but ranges from 24 hours to 2 weeks and may resolve within a few days or up to 3 weeks. Symptoms like reactive arthritis and rashes may take several months to resolve. •Commonly associated foods include raw or undercooked pork (including dishes made with pork intestines, like chitlins/chitterlings), other meats, unpasteurized milk, fish and shellfish, and foods contaminated by infected food handlers.
salmonella spp. - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include preventing cross-contamination, cooking poultry and eggs to minimum internal temperatures, and excluding food handlers diagnosed with salmonellosis from food handling activities. •Symptoms include diarrhea,vomiting,fever and stomach cramping. •Time to onset is 6 hours to 6 days and can last 4 to 7 days. However, the illness can be heterogenous with some persons not developing symptoms for several weeks following exposure and some having illness last for several weeks. Some people also develop reactive arthritis after the gastrointestinal symptoms resolve. •Commonly associated foods include poultry, eggs, dairy and produce contaminated with salmonella-infected water or soil
anisakis - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooking seafood to the proper internal temperatures or properly freezing fish at either-4 degrees F for 7 days, -31 degrees F for 15 hours or at -31 degrees until solid and then storing for 24 hours at -4 degrees F. Reputable sushi-grade fish dealers follow the proper freezing procedures. •Common symptoms include a tingling in the throat, which is the worm, as well as coughing or vomiting up worms immediately after consumption. If the worm is allowed to attach to the gastrointestinal lining, symptoms include stomach pain, nausea, vomiting, abdominal distension, diarrhea (with blood and mucus) and a mild fever. Some persons also experience mild allergic reactions, like an itchy rash, and in some cases, anaphylaxis. •Time to onset depends on where the worm attaches. Gastric symptoms can develop within several hours after consumption, with small intestine or large intestine symptoms developing within several days or weeks. Severity of the symptoms depends on the number of larvae consumed and the location of the infection. •Commonly associated foods include raw or undercooked fish and squid. In particular, herring, cod, halibut, mackerel and pacific salmon (which feed on crustaceans) have been associated with anisakiasis.
bacillus cereus - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cookingto appropriate temperatures and cooling rapidly. Holding food at temperatures outside of the temperature zone is also important. Diarrheal illness •Symptoms include watery diarrhea, stomach pain, stomach cramping •Time to onset is 6 to 15 hours and lasts around 24 hours. •Commonly associated foods include cooked plant foods, meat products, and milk. Vomiting illness •Symptoms include nausea and vomiting •Time is 30 minutes to 6 hours and lasts around 24 hours. •Commonly associated foods include cooked rice dishes (e.g. fried rice, rice pudding).
clostridium perfringens - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include cooling, holding, and reheating food correctly. •Symptoms include diarrhea and severe abdominal pain. •Time to onset is typically 8 to 12 hours with sudden onset and lasting less than 24 hours. Persons in vulnerable populations may have more severe symptoms that last up to 2 weeks. •Commonly associated foods include meat, poultry, and dishes made with meat and poultry like stews and gravies.
Hepatitis A - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include excluding employees with jaundice or diagnosed hepatitis A from food handling, washing hands, avoiding bare-hand contact with ready-to-eat foods, practicing personal hygiene, and purchasing shellfish from approved and reputable suppliers. •Common symptoms include mild fever, weakness, nausea, stomach pain, and jaundice. •Time to onset is around 28 days, with peak infectivity in the 2 weeks before jaundice (a later symptom) appears. Symptoms can last up to 2 months. •Commonly affected foods include ready-to-eat items not cooked before serving that are contaminated by infected food handlers and contaminated shellfish
Hepatitis E - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include excluding employees with jaundice or diagnosed hepatitis E from food handling, washing hands, avoiding bare-hand contact with ready-to-eat foods, practicing personal hygiene, and cooking meats and shellfish to the proper temperatures •Common symptoms include fatigue, loss of appetite, stomach pain, nausea, and jaundice but many people, especially children, do not show symptoms. •Time to onset is between 15 and 60 days with most persons recovering completely. However, illness can be severe and fatal among pregnant women and those with preexisting chronic liver disease or other immunocompromised individuals. •Commonly affected foods include ready-to-eat items not cooked before serving that are contaminated by infected food handlers, raw or undercooked pork, venison, wild boar meat, and contaminated shellfish.
shigella spp. - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include excluding infected employees or those with diarrhea, washing hands, controlling flies, and practicing personal hygiene. •Symptoms include bloody diarrhea, fever and stomach cramps. •Time to onset is 1 to 2 days and symptoms last about one week. •Commonly associated foods include poultry (raw or undercooked),contaminated water, unpasteurized dairy, meats, and stews or gravies
norovirus - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include excluding infected staff and those with diarrhea or vomiting from food handling procedures, washing hands, avoiding bare-hand contact with ready-to-eat food, and purchasing shellfish from approved and reputable suppliers. •Common symptoms include vomiting, diarrhea, nausea, and stomach cramps. Norovirus is very contagious and can transfer from person-to-person within a few hours of ingestion. •Time to onset is 12 to 48 hours and the illness usually lasts 1 to 3 days. Vomiting and diarrhea can lead to dehydration, especially in vulnerable populations. •Commonly affected foods include ready-to-eat foods and shellfish from contaminated water.
salmonella typhi - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include excluding persons diagnosed from food handling, washing hands, cooking food to minimum temperatures and preventing cross-contamination. •Symptoms include high fever, weakness, stomach pain, headache, loss of appetite and rash. •Time to onset is 6 to 30 days and symptoms can last up to a month if untreated. •Commonly associated foods include ready-to-eat foods, beverages, contaminated water and shellfish from contaminated water.
clostridium botulinum - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include holding, cooling, and reheating food to the correct temperatures and inspecting canned foods for damage.Maintaining correct temperatures or shifting food composition to be highly acidic or low moisture are tactics to prevent growth. •Symptoms initially include nausea and vomiting and then weakness, double vision, difficulty speaking, and difficulty swallowing. •Time to onset is 18 to 36 hours after eating contaminated food (but can be as soon as 6 hours or as late as 10 days). Botulism is fatal if not treated. •Commonly associated foods include incorrectly canned foods, reduced oxygen packaged foods, temperature-abused plant foods (like baked potatoes) and untreated garlic-and-oil mixtures. All of these examples represent low-oxygen environments. Home-canned, home-preserved, and home-fermented foods are also associated with botulism
entamoeba histolytica - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include proper hand washing and excluding employees with diarrhea from food handling operations. •Common symptoms include diarrhea, stomach pain and stomach cramping. Symptoms of amebic dysentery include stomach pain, bloody diarrhea and fever. •Time to onset, if symptomatic, is 2 to 4 weeks but can be longer. •There are not commonly affected foods. Any food or item can become contaminated if touched by an infected food handler who does not practice proper handwashing or personal hygiene.
ascaris - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include proper handwashing to prevent contamination of ready-to-eat foods, proper washing of produce and purchasing produce from reputable suppliers. •Persons with ascariasis are typically asymptomatic unless a large number of eggs are ingested. Symptoms may include abdominal discomfort, cough or intestinal blockage. •Time to onset: N/A •Commonly affected foods include fruits and vegetables exposed to contaminated dirt that are not properly washed or cooked.
Aflatoxin - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include proper storage of grain, seeds, and spices and purchasing from reputable and approved suppliers that follow proper storage guidelines. •Common symptoms of acute toxicity include nausea, vomiting, stomach pain and convulsions. Acute hepatic necrosis can occur from high initial exposure within several days or weeks. •Commonly affected foods include maize, cassava, wheat, millet, peanuts, rice, sesame, seeds, spices, eggs, dairy and meat
cryptosporidium parvum - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing food (particularly produce) from reputable and approve suppliers, excluding food handlers with diarrhea, using properly treated water and handwashing. •Common symptoms include watery diarrhea, stomach cramps, nausea and weight loss. In immunocompromised individuals, the infection can spread from the small intestine to other parts of the GI tract, as well as the lungs. •Time to onset is between 2 to 10 days (on average, 1 week) and symptoms last around 1 to 2 weeks. •Commonly affected foods include ready-to-eat foods exposed to contaminated water (like produce) or to infected food handlers who do not practice proper handwashing or hygiene.
giardia duodenalis - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing food (particularly produce) from reputable and approved suppliers,using properly treated water,excluding food handlers with diarrhea and proper handwashing. •Common symptoms include fever, diarrhea and greasy stools, stomach cramps and nausea. •Time to onset is 1 to 3 weeks and symptoms can last up to 2 weeks or longer. •Commonly affected foods include ready-to-eat foods exposed to contaminated water (like produce) or to infected food handlers who do not practice proper handwashing or hygiene
cyclospora cayetanensis - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing food from reputable and approved suppliers, excluding food handlers with diarrhea, using properly treated water and handwashing. •Common symptoms include watery diarrhea, explosive bowel movements, loss of appetite, weight loss, stomach cramping, nausea, and fatigue. •Time to onset is 1 week. Symptoms can last anywhere from several days to a month or longer. •There are not commonly affected foods. Any food or item can become contaminated if touched by an infected food handler who does not practice proper hand washing or personal hygiene
histamine - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing from reputable suppliers that maintain time/temperature control and preventing time/temperature abuse during storage and food preparation •Common symptoms include sweating, headache, a tingling sensation in the mouth or throat, palpitations, rash, face reddening and later, diarrhea and vomiting. Symptoms typically resolve in several hours but can last for several days. •Time to onset is several minutes to several hours. •Commonly affected foods include tuna, bonito, mackerel and mahi mahi.
ciguatoxin - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing predatory tropical reef fish from approved and reputable suppliers because cooking and freezing will not eliminate ciguatoxin. •Common symptoms include reversal of hot and cold sensations, nausea, vomiting, tingling lips, fingers, or toes, and joint and muscle pain. Diarrhea and stomach pain are also possible. Symptoms can last a few days but may linger for months to years. •Time to onset is usually 3 to 6 hours but can be as long as 30 hours. •Commonly affected foods include predatory tropical reef fish like barracuda, grouper, jacks, sturgeon, snapper, or other fish high in the food chain
brevetoxin - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing shellfish from approved and reputable suppliers because cooking and freezing will not eliminate brevetoxin. •Common symptoms include tingling of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, vomiting and diarrhea. •Time to onset is usually 30 to 60 minutes but can be as long as several hours before symptom onset. •Commonly affected foods include clams, mussels, and oysters found in warm waters (i.e. the west coast of Florida, Gulf of Mexico and the Caribbean).
domoic acid - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing shellfish from approved and reputable suppliers because cooking and freezing will not eliminate domoic acid. •Common symptoms include vomiting, diarrhea and stomach pain at first. Later symptoms include confusion, memory loss, disorientation, seizure and coma. ASP can be fatal in severe cases. •Time to onset is usually 30 to 60 minutes but can be as long as several hours. •Commonly affected foods include clams, mussels, oysters and scallops from the Pacific Northwest and the east coast of Canada
saxitoxin - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing shellfish from approved and reputable suppliers because cooking and freezing will not eliminate saxitoxin. •Common symptoms include numbness, tingling of the mouth, face, arms, and legs, dizziness, nausea, vomiting and diarrhea. •Time to onset is usually 30 to 60 minutes but can be as long as several hours. •Commonly affected foods include clams, mussels, oysters and scallops from the Pacific Coast and New England coast.
vibrio - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include purchasing shellfish from reputable and approved suppliers, and cooking shellfish to minimum internal temperatures. •Symptoms include watery diarrhea, vomiting, stomach cramps, nausea, low-grade fever and chills. •Time to onset is within 24 hours of exposure and the illness usually lasts around 3 days (except in severe cases where vibriosis progresses to septicemia). •Commonly associated foods include oysters harvested from contaminated waters.
listeria monocytogenes- prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include throwing away products past use-by/expiration dates, cooking raw meats to minimum temperatures, pasteurization, preventing cross-contamination between raw meats and ready-to-eat foods, avoiding unpasteurized dairy products, and maintaining time and temperature control. •Symptoms in pregnant women include fever, fatigue, and muscle aches. Symptoms in other persons (typically immunocompromised) include headache, stiff neck, confusion, loss of balance, convulsions, fever, and muscle aches. •Time to onset is heterogenous (anywhere from 24 hours to 70 days) but typically 1 to 4 weeks after consuming contaminated food. •Commonly associated foods include raw meat, unpasteurized dairy(soft cheeses), unpasteurized juices, and ready-to-eat foods like deli meat and hot dogs
Escherichia coli (shiga-toxin producing - STEC) - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include time and temperature control (cooking foods to proper temperatures), preventing cross-contamination between raw meat and ready-to-eat food, purchasing produce from approved suppliers, and excluding employees with diarrhea or STEC diagnoses from food handling. •Symptoms include severe stomach cramping, diarrhea (often bloody), and vomiting. •Time to onset is usually 3 to4 days and most people get better within 5 to 7 days. Infections can be very mild for some but severe and life-threatening to others. •Commonly associated foods include raw and undercooked ground beef,contaminated produce, and unpasteurized milk and juice (like fresh apple cider).
streptococcus - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include time and temperature control, and excluding employees with a strep throat diagnosis or a sore throat with fever. •Common symptoms include sore throat, pain on swallowing, fever, headache, nausea, vomiting and rash. Symptoms can become severe, leading to rheumatic fever in vulnerable populations •Time to onset is 1 to 3 days and the illness usually lasts 3 to 4 days, but recovery can take longer if a person develops rheumatic fever. •Commonly affected foods include ready-to-eat items not cooked before serving that are contaminated by infected food handlers. Examples include dairy products, eggs, potato salad, egg salad, shrimp salad, ground ham, and rice pudding
Escherichia coli (enterotoxigenic producing - ETEC) - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include time and temperature control, preventing cross-contamination, purchasing produce from approved suppliers, and excluding employees with diarrhea or ETEC diagnoses from food handling. •Common symptoms include watery diarrhea and abdominal cramping. Less common symptoms are fever, nausea, vomiting, chills, loss of appetite, headache, and muscle aches. •Time to onset is 1 to 3 days and the illness usually lasts 3 to 4 days but can take up to a week. •ETEC is transmitted when persons consume food, water, or ice that is contaminated by feces
Rotavirus - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include vaccinating infants and proper handwashing, especially after changing diapers and before preparing food. •Common symptoms include severe watery diarrhea, vomiting, fever, and abdominal pain. •Time to onset is 2 days with symptoms lasting 3 to 8 days. •There are not commonly affected foods. Any food or item can become contaminated if touched by an infected food handler who does not practice proper hand washing or personal hygiene.
staphylococcus aureus - prevention, symptoms, time onset, and commonly associated foods
•Prevention measures include washing hands, covering wounds, time/temperature control (holding, cooling, and reheating food correctly), and practicing personal hygiene. •Symptoms after ingesting the toxin include nausea, vomiting, and stomach cramping. •Time to onset is usually 30 minutes to 8 hours after exposure to the toxin, and the illness lasts up to 24 hours. •Commonly associated foods include ready-to-eat foods containing TCS ingredients such as egg salad, tuna salad, chicken salad, and macaroni salad, as well as deli meat.