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CHAPTER 2. UNDERSTANDING The microworld. 2-3. Microorganism Small, living organism (4 Types-bacteria, viruses, parasites & fungi) - PowerPoint PPT Presentation
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2-3
CHAPTER 2
UNDERSTANDING The microworld
2-2
Microorganism Small, living organism(4 Types-bacteria, viruses, parasites & fungi)
Pathogen Illness-causing microorganism
Toxin Poison
Temperature Danger Zone The temperature range between 41°F and 135°F (5°C to 57°C), within which most foodborne microorganisms rapidly grow.
2-3
Microorganisms (Pathogens) That Can Contaminate
Food and Cause Foodborne Illness
Viruses Bacteria Parasites Fungi
2-4
Microorganisms
Can Be Divided Into 2 Groups
1. Spoilage microorganisms
2. Pathogens
2-5
F A T T O MThe acronym FAT TOM refers to
6 conditions that support growth of foodborne micoorganisms:
Food, Acidity, Temperature, Time, Oxygen, Moisture
Exception: Viruses.
2-6
What Pathogens need to Grow
2-7
Food Pathogens (Microorganisms) require nutrients found in potentially hazardous food to grow
Proteins
Carbohydrates
What Pathogens need to Grow
Acidity
2-8
Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)
What Pathogens need to Grow
Temperature
2-9
Most Pathogens (microorganisms) grow well at
Temperatures between 41˚F and 135˚F (5˚C and 57˚C)
This range is known as the
temperature danger zone (TDZ)
What Pathogens need to Grow
Time
2-10
Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ = growth high enough to cause illness
What Pathogens need to Grow
Oxygen
2-11
Some pathogens require oxygen to grow, while others grow when oxygen is absent
What Pathogens need to Grow
Oxygen
2-12
Some pathogens require oxygen to grow, while others grow when oxygen is absent
Examples of food that may have bacteria that can grow without Oxygen are:
1. Cooked rice.
2. Untreated garlic-oil mixtures.
3. Baked potatoe.
What Pathogens need to Grow
Moisture
2-13
Pathogens need moisture in food to grow
Most microorganisms grow well in moist food
Moisture is calculated using a measurement called water activity (aw)
Potentially hazardous food typically has an aw
of .85 or higher (Measured on a scale of 0.0 to 1.0)
Water has an aw of 1.0.
What Pathogens need to Grow
2-14
FAT TOM is the key to controlling FAT TOM is the key to controlling Pathogens (microorganisms).Pathogens (microorganisms).
What Pathogens need to Grow
2-15
Alternate methods to keep microorganisms from growing.
Microorganisms
1. Add acid.
2. Decrease the water activity by adding sugar, salt, alcohol or acid.
3. Vacuum package to remove oxygen.
Food Most Likely to Become Unsafe• Food That Favors the Growth of Pathogens
Milk and dairyproducts
Meat: beef, pork,and lamb
Fish Baked potatoes
Eggs (except thosetreated to eliminateSalmonella spp.)
Poultry Shellfish andcrustaceans
2-16
Food Most Likely to Become Unsafe• Food That Favors the Growth of Pathogens
continued
Tofu or othersoy-protein food
Untreated garlic-and-oilmixtures
Sprouts andsprout seeds
Sliced melons, cut tomatoes, and cut
leafy greens
Heat-treated plant food, such as cooked rice, beans,
and vegetables
2-17
2-18
Alternate methods to keep microorganisms from growing.
Microorganisms
1. Add acid.
2. Decrease the water activity by adding sugar, salt, alcohol or acid.
3. Vacuum package to remove oxygen.
These methods may not be practical for individual establishments ------ BUT ------
Time – Temperature Control is effective at any place.
Time: No more than 4 hours spent in the TDZ.
Temperature: [ < 410 F. and > 1350 F.]
2-19
Other Food Requiring Care
Washed fruit and vegetables (whole and cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
Examples of Ready-to-Eat Food
Which conditions typically support the growth of microorganisms?___1. Food high in fat content
___2. Protein food source
___3. pH of 9.0
___4. Temperature of 155F (68C) or higher
___5. Dry environment
2-20
Which conditions typically support the growth of microorganisms?___1. Food high in fat content
_x_2. Protein food source
___3. pH of 9.0
___4. Temperature of 155F (68C) or higher
___5. Dry environment
2-21
2-22
These are the classifications of Foodborne Illnesses.
Each occurs in a different way.
Infections
Intoxications
Toxin-mediated Infections
CLASSIFYING FOODBORNE ILLNESSES
2-23
Foodborne Infections
CLASSIFYING FOODBORNE ILLNESSES
The food eaten contains pathogens.
The pathogens grow in the intestines illness is caused.
The symptoms of foodborne infection do not appear immediately.
2-24
Foodborne Intoxications
CLASSIFYING FOODBORNE ILLNESSES
The food eaten contains toxins.
The toxin may have been made by a pathogen -OR-
It may be the result of chemical contamination -OR-
the toxin may be a natural part of the plant or animal.
The symptoms of foodborne intoxications appear quickly—usually in a few hours.
2-25
Foodborne Toxin-Mediated Infections
CLASSIFYING FOODBORNE ILLNESSES
The food eaten contains pathogens.
The pathogens produce illness-causing toxins in the intestines.
2-26
Basic CharacteristicsUnlike bacteria, they rely on a living cell to reproduce
Unlike bacteria, they do not reproduce in food
Some may survive freezing and cooking
Can be transmitted from person to person, from people to food, and from people to food-contact surfaces
Can contaminate both food and water supplies
Classified as infections
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Caused by Viruses Hepatitis A
Norovirus Gastroenteritis
2-28
Illness: Hepatitis A Virus: Hepatovirus or hepatitis A virus
2-29
Illness: Hepatitis A continuedVirus: Hepatovirus or hepatitis A virus
2-30
Illness: Hepatits AVirus: Hepatits A
Commonly Associated Food:•Ready-to-eat (Deli meats, Produce, Salad)•Raw & partially cooked shellfish
Most Common Symptoms:•Fever (mild)•General weakness•Nausea & Abd pain•Later-> Jaundice
Most Important Prevention Measures:
•To prevent the transfer of virus:•Wash hands properly•Exclude employees with jaundice and/or hepatitis A diagnosis.
•Other Preventative Measures:•Reputable suppliers of shellfish
Viral Illnesses
2-31
Illness: Norovirus Gastroenteritis Virus: Norovirus
2-32
Illness: Norovirus Gastroenteritis continuedVirus: Norovirus
2-33
Illness: Noravirus GastroenteritisVirus: Norovifus
Commonly Associated Food:•Ready-to-eat •Shellfish contaminated by sewage
Most Common Symptoms:•Vomiting•Diarrhea•Nausea•Abdominal cramps
Most Important Prevention Measures:
•To prevent the transfer of virus:•Wash hands properly•Exclude employees with diarrhea or vomiting and/or Noravirus diagnosis.
•Other Preventative Measures:•Reputable suppliers of shellfish
Viral Illnesses
2-34
Living, single-celled
Can be carried by food, water, soil, animals, humans, or insects
Can reproduce rapidly under favorable conditions
Basic Characteristics
2-35
Basic Characteristics continuedSome survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
2-36
SporesA form some bacteria can change into
Allows the bacteria to protect themselves when nutrients are not available.
Commonly found in soil
Spores can resist heat
Can revert back to a form capable of growth
2-37
Caused by Bacteria
Infections:
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
Vibrio parahaemolyticus Gastroenteritis
Vibrio vulnificus Primary Septicemia / Gastroenteritis
Intoxications:
Bacillus cereus Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
Toxin-Mediated Infections:
Clostridium perfringens Gastroenteritis
Hemorrhagic colitis
Bacterial illnesses have been grouped by the way they are classified:
infection, intoxication or toxin-mediated infection.
Major Foodborne Illnesses Caused by Bacteria
•Illnesses Prevented by Controlling Time and Temperature– Bacillus cereus gastroenteritis– Listeriosis– Hemorrhagic colitis– Clostridium perfringens gastroenteritis– Botulism
2-38
Major Foodborne Illnesses Caused by Bacteria
•Illnesses Prevented by Preventing Cross-Contamination– Salmonellosis
2-39
Major Foodborne Illnesses Caused by Bacteria
•Illnesses Prevented by Practicing Personal Hygiene– Shigellosis– Staphylococcal gastroenteritis
2-40
Major Foodborne Illnesses Caused by Bacteria
•Illnesses Prevented by Purchasing from Approved, Reputable Suppliers– Vibrio gastroenteritis– Vibrio vulnificus primary septicemia
2-41
•The FDA has identified three types of bacteria that cause severe illness and are highly contagious:– Salmonella Typhi– Shigella spp.– Enterohemorrhagic and shiga toxin-producing Escherichia
coli
2-5
Major Bacteria That Cause Foodborne Illness
Food Linked with the Bacteria Prevention Measures
• Ready-to-eat food• Beverages
• Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation
• Wash hands
• Cook food to minimum internal temperatures
2-6
Major Bacteria That Cause Foodborne Illness
Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee)Source: People
2-42
Illness: Bacillus cereus GastroenteritisBacteria: Bacillus cereus.
Commonly Associated Food:•Diarrheal Toxin:
Cooked corn Cooked potatoes Cooked vegetables Meat products
•Emetic Toxin: Cooked Rice (Including Fried Rice or Rice Pudding)
Most Common Symptoms:•Diarrheal Toxin:
•Watery Diarrhea•Abdominal Cramps & pain
•Emetic Toxin:•Nausea & Vomiting
Most Important Prevention Measures:•To reduce the bacteria in food:
•Cook food to required minimum temperature.•To prevent growth of bacteria in food:
•Hold food at the proper temperature•Cool food properly
2-43
Illness: Listeriosis Bacteria: Listeria monocytogenes
2-44
Illness: Listeriosis continued Bacteria: Listeria monocytogenes
2-45
Illness: ListerlosisBacteria: Listeria monocytogenes spp.
Commonly Associated Food:•Raw meat•Unpasteurized milk & milk products•Ready to eat food (deli meats, hot dogs, soft cheese)
Most Common Symptoms:
•Pregnant women- spontaneous abortion
•Newborns- sepsis, pneumonia, meningitis
Most Important Prevention Measures:
•Discard by use-by or expiration date
•To reduce the bacteria in food: Cook to required minimum internal temperature.
•To prevent the transfer of bacteria to food — prevent cross-contamination.
2-8
Major Bacteria That Cause Foodborne Illness
Bacteria: Enterohemorrhagic and shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI)
Source: Intestines of cattle; infected people
Food Linked with the Bacteria Prevention Measures
• Ground beef (raw and undercooked)• Contaminated produce
• Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria
• Cook food, especially ground beef, to minimum internal temperatures
• Purchase produce from approved, reputable suppliers
• Prevent cross-contamination between raw meat and ready-to-eat food
2-46
Illness: Hemorrhagic colitisBacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-47
Illness: Hemorrhagic colitis continued Bacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-48
Illness: Hemorrhagic ColitisBacteria: Shiga toxin-producing Escherichia coli
Commonly Associated Food:•Ground Beef (raw and undercooked)•Contaminated produce
Most Common Symptoms:•Diarrhea•Abdominal cramps•Severe cases – hemolytic uremic syndrome
Most Important Prevention Measures:
•To reduce the bacteria in food:
•Cook food to required minimum temperatures.•To prevent the transfer of bacteria:
•Prevent cross contamination•Exclude employees with diarrhea and/or hemorrhagic colitis.
2-49
Illness: Clostridium perfringens Gastroenteritis
Bacteria: Clostridium perfringens
2-50
Illness: Clostridium perfringens Gastroenteritis continued
Bacteria: Clostridium perfringens
2-51
Illness: Clostridium perfringens Gastroenteritis
Bacteria: Clostridium perfringens
Commonly Associated Food:•Meat•Poultry•Dishes made with meat & poultry
Most Common Symptoms:•Diarrhea•Severe abdominal pain
Most Important Prevention Measures:
•To prevent the growth of bacteria (especially in meat dishes):
•Cool and reheat food properly
•Hold food at proper temperature
2-52
Illness: Botulism Bacteria: Clostridium botulinum
2-53
Illness: Botulism continued Bacteria: Clostridium botulinum
2-54
Illness: BotulismBacteria: Clostridium botulinum.
Commonly Associated Food:•Improperly canned food•Reduced oxygen-packaged food•Temperature-abused vegetables
•Baked potatoes•Untreated garlic-oil mixtures
Most Common Symptoms:•Nausea & Vomiting•Weakness•Double vision•Difficulty speaking & swallowing
Most Important Prevention Measures:
•Hold, cool and reheat food properly.
•Inspect canned food for damage.
2-55
Illness: Salmonellosis Bacteria: Salmonella spp.
2-56
Illness: Salmonellosis continued Bacteria: Salmonella spp.
2-15
Illness: SalmonellosisBacteria: Salmonella spp.
Commonly Associated Food:
•Poultry and eggs
•Dairy products
•Beef
Most Common Symptoms:
•Diarrhea
•Abdominal Cramps
•Fever
•Headache
Most Important Prevention Measures:
•To reduce bacteria in food — cook to minimum internal temperatures.
•To prevent the transfer of bacteria to food —prevent cross-contamination; exclude foodhandlers diagnosed with salmonellosis.
2-57
2-7
Major Bacteria That Cause Foodborne Illness
Bacteria: Shigella spp. (shi-GEL-uh)Source: Human feces
Food Linked with the Bacteria Prevention Measures• Food easily contaminated by hands,
such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
• Exclude food handlers diagnosed with an illness caused by Shigella spp. from
the operation• Exclude food handlers who have
diarrhea from the operation
• Food that has made contact with contaminated water, such as produce
• Wash hands
• Control flies inside and outside the operation
2-58
Illness: Shigellosis Bacteria: Shigella spp.
Food Involved Prevention
Raw poultry/poultry salads
Raw meat/meat productsFish/shrimpMilk /dairy productsShell eggs/egg products
Cook poultry and other food to required minimum internal temperaturesAvoid cross-contaminationProperly refrigerate foodProperly cool cooked meat/meat productsProperly handle and cook eggs
Keep foodhandlers with diarrhea out of the operationKeep foodhandlers diagnosed with shigellosis out of the operationWash handsControl flies inside and outside the operation
2-59
Illness: ShigellosisBacteria: Shigella spp.
Commonly Associated Food:
•Foods contaminated by hands
•Food contaminated by water
Most Common Symptoms:
•Bloody Diarrhea
•Abdominal Cramps
•Fever
Most Important Prevention Measures:
•To prevent the transfer of bacteria to food — exclude foodhandlers with diarrhea or diagnosed with shigellosis; wash hands; control flies.
2-60
Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus
2-61
Illness: Staphylococcal Gastroenteritis continued
Bacteria: Staphylococcus aureus
2-62
Illness: Staphylococcal GastroenteritisBacteria: Staphylococcus aureus.
Commonly Associated Food:•Food that requires handling during preparation including:
•Salads containing potentially hazardous food (egg, tuna, chicken, macaroni)•Deli Meats
Most Common Symptoms:•Nausea•Vomiting & Retching•Abdominal cramps
Most Important Prevention Measures:•To reduce the bacteria in food:
•Wash hands•Cover cuts•Restricted foodhandlers with infected cuts
•To prevent growth of bacteria in food:•Minimize time food is in TDZ.•Cook, Hold & Cool food properly
2-63
Illness: Vibrio primary Septicemia. Vibrio vulnificus Gastroenteritis
Bacteria: Vibrio Vulnificus.
Commonly Associated Food:•Raw or partially cooked oysters
Most Common Symptoms:
•Primary Septicemia (Most Common)
•Fever & Chills
•Nausea
•Skin lesions
•Diarrhea & Vominting
•Gastroenteritis (Less Common)
•Diarrhea
•Abdominal Cramps
Most Important Prevention Measures:
•Purchase oysters from approved reputable suppliers.
•Cook oysters to required minimum internal temperature.
2-64
Illness: Vibrio parahaemolyticus Gastroenteritis
Bacteria: Vibrio parahaemolyticus.
Commonly Associated Food:•Raw or partially cooked oysters
Most Common Symptoms:
•Diarrhea & Abdominal Cramps
•Nausea & Vomiting
•Low grade fever & chills
Most Important Prevention Measures:
•Purchase oysters from approved reputable suppliers.
•Cook oysters to required minimum internal temperature.
2-65
Basic CharacteristicsLiving organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals andcan be transmitted to humans
Pose a hazard to food and water
ParasitesCannot survive in foodNeed to be in the meat of another animal to survive (cows, chickens, pigs, fish)Can be found in the feces of animals and peopleCan contaminate food and water, particularly water used to irrigate produceWill cause illness if eaten
2-66
Caused by Parasites 3 major foodborne illnesses caused by parasites
Anisakiasis
Giardiasis
Cryptosporidiosis
2-67
Illness: AnisakiasisParasite: Anisakis simplex
Commonly Associated Food:•Raw and undercooked (Herring, Cod, Halibut, Mackerel, Pacific salmon)
Most Common Symptoms:•Tingling in throat
•Coughing up worms•Nausea / Vomiting
•Diarrhea / Stomach pain
Most Important Prevention Measures:
•To prevent the parasite in food:•Cook fish to required min internal temps
•Reputable approved suppliers.•If fish will be served raw or undercooked:
•Purchase sushi-grade fish
Parasite Illnesses
2-68
Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum
2-69
Illness: Intestinal Cryptosporidiosis continued Parasite: Cryptosporidium parvum
2-70
Illness: CryptosporidiosisParasite: Cryptosporidium parvum
Commonly Associated Food:•Untreated or improperly treated water •Contaminated produce
Most Common Symptoms:•Watery Diarrhea •Stomach cramps•Nausea•Weight loss
Most Important Prevention Measures:
•To prevent the transfer of parasite to food:•Wash hands
•Exclude workers with diarrhea.•Other Preventative Measures:
•Reputable approved suppliers•Use properly treated water
Parasite Illnesses
2-71
Illness: Giardiasis Parasite: Giardia duodenalis
2-72
Illness: Giardiasis continued Parasite: Giardia duodenalis
2-73
Illness: GiardiasisParasite: Giardia duodenalis
Commonly Associated Food:•Improperly treated water
Most Common Symptoms:•First –Fever•Then– Loose stools•Abdominal cramps•Nausea
Most Important Prevention Measures:
•To prevent the transfer of parasite to food:•Wash hands
•Exclude workers with diarrhea.•Other Preventative Measures:
•Use properly treated water
Parasite Illnesses
Biological Contamination
2-4
Common symptoms of foodborne illness:DiarrheaVomitingFeverNauseaAbdominal crampsJaundice (yellowing of skin and eyes)
Onset times: Depend on the type of foodborne illnessCan range from 30 minutes to six weeks
2-74
Fungi
FungiCommonly cause food spoilage and sometimes illness
Molds Yeasts
2-75
Basic CharacteristicsSpoil food and sometimes cause illness
Grow well in acidic food with a low water activity
Freezing prevents or reduces their growth, but does not destroy them
Some produce toxins such as aflatoxins
2-76
Basic Characteristics
Grow well in acidic food with low water activity
May produce a smell or taste of alcohol as they spoil food
May appear as a pink discoloration or slime and may bubble
Some spoil food rapidly
2-12
Biological ToxinsOrigin: Naturally occur in certain plants,
mushrooms, and seafood
Seafood toxins: Produced by pathogens found on certain
fisho Tuna, bonito, mahimahio Histamine produced when fish is time-
temperature abused Occur in certain fish that eat smaller fish
that have consumed the toxin o Barracuda, snapper, grouper, amberjacko Ciguatera toxin is an example
2-13
Biological ToxinsIllness: Symptoms and onset times vary with
illness People will experience illness within
minutes
General symptoms: Diarrhea or vomiting Neurological symptoms
o Tingling in extremitieso Reversal of hot and cold sensations
Flushing of the face and/or hives Difficulty breathing Heart palpitations
Biological Toxins• These toxins may:
– Be produced by pathogens – Come from a plant or
animal
2-77
Major Foodborne Illnesses Caused by Seafood Toxins
•Seafood Toxin Illnesses– Scombroid poisoning – Ciguatera fish poisoning
2-78
Scombroid PoisoningIllness: Scombroid poisoning
Toxin: Histamine
Commonly Linked Food Most Common Symptoms
Tuna Initially
BonitoBurning/tingling in mouth or throat
Mackerel Reddening of the face and neck
Mahi mahi Sweating Headache
Possibly later
Diarrhea Vomiting
2-79
Preventing Scombroid Poisoning
• Most Important Prevention Measure– Purchase from approved, reputable suppliers
• Other Prevention Measures– Prevent time-temperature abuse during storage
and preparation
2-80
Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin:Ciguatoxin
Commonly Linked Food Most Common Symptoms
Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:
Reversal of hot and cold sensations
Barracuda Grouper Tingling in fingers, lips, or toes
Jacks Snapper Joint and muscle pain
Nausea
Vomiting
2-81
Preventing Ciguatera Fish Poisoning
• Most Important Prevention Measure– Purchase predatory tropical
reef fish from approved, reputable suppliers
2-82
Major Foodborne Illnesses Caused by Shellfish Toxins
• Shellfish Toxin Illnesses– Paralytic shellfish poisoning
(PSP) – Neurotoxic shellfish
poisoning (NSP)– Amnesic shellfish poisoning
(ASP)
2-83
Paralytic Shellfish Poisoning (PSP) Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked Food Most Common Symptoms
Shellfish found in colder waters such as those of the Pacific and New England coasts:
Numbness
Clams Mussels Tingling in mouth, face, arms, and legs
Oysters Scallops Dizziness
Nausea
Vomiting
Diarrhea
2-84
Preventing Paralytic Shellfish Poisoning (PSP)
• Most Important Prevention Measure– Purchase shellfish from approved, reputable
suppliers
2-85
Neurotoxic Shellfish Poisoning (NSP) Illness: Neurotoxic shellfish poisoning (NSP)
Toxin: Brevetoxin
Commonly Linked Food Most Common Symptoms
Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:
Tingling and numbness of the lips, tongue, and throat
Clams Dizziness
Mussels Reversal of hot and cold sensations
Oysters Vomiting
Diarrhea
2-86
Preventing Neurotoxic Shellfish Poisoning (NSP)
• Most Important Prevention Measure– Purchase shellfish from approved, reputable
suppliers
2-87
Amnesic Shellfish Poisoning (ASP) Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
Commonly Linked Food Most Common Symptoms
Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:
Initially Vomiting Diarrhea Abdominal pain
Clams
Mussels
Oysters
Scallops
Possibly later Confusion Memory loss Disorientation Seizure Coma
2-88
Preventing Amnesic Shellfish Poisoning (ASP)
• Most Important Prevention Measure– Purchase shellfish from approved, reputable
suppliers
2-89
Mushroom Toxins•Foodborne illnesses linked with mushrooms:
– Are caused by eating toxic wild mushrooms
– Occur when toxic mushrooms are mistaken for edible ones
– Can be prevented by purchasing from approved, reputable suppliers
2-90
Plant Toxins• Foodborne illnesses linked with plant
toxins– Usually happen when plants are
purchased from unapproved suppliers– Can happen when certain plants aren’t
cooked correctly (i.e., undercooked kidney beans)
– Can be prevented by purchasing plants from approved, reputable suppliers
2-91
Foodborne InfectionsResult when a person eats food containing pathogens, which then grow in the intestines and cause illness
Foodborne IntoxicationsResult when a person eats food containing toxins that cause illness
Foodborne Toxin-Mediated InfectionsResult when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines
2-92
Foodborne microorganisms grow well at temperatures between
A. 320 and 700F (00C and 210C)
B. 380F and 1550F (30C and 680C)
C. 410F and 1350F (50C and 570C)
D. 700F and 1650F (210C and 740C)
2-93
Foodborne microorganisms grow well at temperatures between
A. 320 and 700F (00C and 210C)
B. 380F and 1550F (30C and 680C)
C. 410F and 1350F (50C and 570C)
D. 700F and 1650F (210C and 740C)
2-94
Which condition does not typically support the growth of microorganisms?
A. Moisture
B. Protein
C. Time
D. High acidity
2-95
Which condition does not typically support the growth of microorganisms?
A. Moisture
B. Protein
C. Time
D. High acidity
2-96
Which microorganism is primarily found in the hair, nose and throat of humans?
A. Hepatitis A virus
B. Giardia duodenalis
C. Staphylococcus aureus
D. Clostridium botulinum
2-97
Which microorganism is primarily found in the hair, nose and throat of humans?
A. Hepatitis A virus
B. Giardia duodenalis
C. Staphylococcus aureus
D. Clostridium botulinum
2-98
While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
A. Salmonella spp
B. Campylobacter jejuni
C. Shiga toxin-producing E. coli
D. Norovirus
2-99
While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
A. Salmonella spp
B. Campylobacter jejuni
C. Shiga toxin-producing E. coli
D. Norovirus
2-100
A person who has campylobacteriosis may experience
A. Chills and skin lesions
B. Weakness and double vision
C. Headache and bloody diarrhea
D. Diarrhea alternating with constipation
2-101
A person who has campylobacteriosis may experience
A. Chills and skin lesions
B. Weakness and double vision
C. Headache and bloody diarrhea
D. Diarrhea alternating with constipation
2-102
Which practice can help prevent salmonellosis?
A. Purchasing sushi-grade fish
B. Inspecting canned food for damage
C. Cooking eggs and poultry to the proper temperature
D. Purchasing oysters from reputable approved suppliers.
2-103
Which practice can help prevent salmonellosis?
A. Purchasing sushi-grade fish
B. Inspecting canned food for damage
C. Cooking eggs and poultry to the proper temperature
D. Purchasing oysters from reputable approved suppliers.
2-104
Which practice can help prevent staphylococcal gastroenteritis?
A. Prohibiting the use of unpasteurized dairy products
B. Controlling flies inside and outside the establishment
C. Purchasing shellfish from reputable approved sources.
D. Restricting foodhandlers with infected cuts from working around food.
2-105
Which practice can help prevent staphylococcal gastroenteritis?
A. Prohibiting the use of unpasteurized dairy products
B. Controlling flies inside and outside the establishment
C. Purchasing shellfish from reputable approved sources.
D. Restricting foodhandlers with infected cuts from working around food.
2-106
Which microorganism has been associated with produce irrigated with contaminated water?
A. Anisakis simplex
B. Vibrio parahaemolyticus
C. Cyclospora cayetanensis
D. Clostridium perfringens
2-107
Which microorganism has been associated with produce irrigated with contaminated water?
A. Anisakis simplex
B. Vibrio parahaemolyticus
C. Cyclospora cayetanensis
D. Clostridium perfringens
2-108
Which statement about foodborne mold is not true?
A. Some types produce toxins
B. It grows well in acidic food
C. Freezing temperatures destroy it.
D. It grows well in food with little moisture.
2-109
Which statement about foodborne mold is not true?
A. Some types produce toxins
B. It grows well in acidic food
C. Freezing temperatures destroy it.
D. It grows well in food with little moisture.
2-110
The type of illness that results when a person eats food containing pathogens, which then grow in the intestine and cause illness is called a
A. Foodborne infection
B. Foodborne intoxication
C. Foodborne toxin-mediated infection
D. Foodborne gastroenteritis
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The type of illness that results when a person eats food containing pathogens, which then grow in the intestine and cause illness is called a
A. Foodborne infection
B. Foodborne intoxication
C. Foodborne toxin-mediated infection
D. Foodborne gastroenteritis
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Identify the Pathogen 1. _____________________________________________
I can be found in water contaminated by feces.
I am sometimes found in shellfish.
I can produce fatigue and jaundice.
Obtaining shellfish from an approved source can be a safeguard against me.
2. _____________________________________________
I can be carried in the intestinal tract of humans.
I am sometimes found in shell eggs.
I can produce fever and diarrhea.
My growth can be slowed by refrigeration.
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Identify the Pathogen 1. _Hepatitis A____________________________________________
I can be found in water contaminated by feces.
I am sometimes found in shellfish.
I can produce fatigue and jaundice.
Obtaining shellfish from an approved source can be a safeguard against me.
2. _Salmonella spp.____________________________________________
I can be carried in the intestinal tract of humans.
I am sometimes found in shell eggs.
I can produce fever and diarrhea.
My growth can be slowed by refrigeration.
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Test Your Food Safety Knowledge (True or False)
1. Bacillus cereus is commonly associated with cereal crops, such as rice.
2. A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness.
3. Cooking food to the required minimum internal temperature can help prevent listeriosis.
4. A person with shigellosis may experience bloody diarrhea.
5. Highly acidic food typically does not support the growth of foodborne microorganisms.
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Test Your Food Safety Knowledge (True or False)
1. Bacillus cereus is commonly associated with cereal crops, such as rice. True
2. A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness. False
3. Cooking food to the required minimum internal temperature can help prevent listeriosis. True
4. A person with shigellosis may experience bloody diarrhea. True
5. Highly acidic food typically does not support the growth of foodborne microorganisms. True
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