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CHAPTER 2

UNDERSTANDING The microworld

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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.

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Microorganisms (Pathogens) That Can Contaminate

Food and Cause Foodborne Illness

Viruses Bacteria Parasites Fungi

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Microorganisms

Can Be Divided Into 2 Groups

1. Spoilage microorganisms

2. Pathogens

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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.

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What Pathogens need to Grow

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Food Pathogens (Microorganisms) require nutrients found in potentially hazardous food to grow

Proteins

Carbohydrates


Acidity

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Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)


Temperature

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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)


Time

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Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ = growth high enough to cause illness


Oxygen

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Some pathogens require oxygen to grow, while others grow when oxygen is absent


Oxygen

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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.


Moisture

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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.


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FAT TOM is the key to controlling FAT TOM is the key to controlling Pathogens (microorganisms).Pathogens (microorganisms).


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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

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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

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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.]

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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

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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

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These are the classifications of Foodborne Illnesses.

Each occurs in a different way.

Infections

Intoxications

Toxin-mediated Infections

CLASSIFYING FOODBORNE ILLNESSES

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Foodborne Infections


The food eaten contains pathogens.

The pathogens grow in the intestines illness is caused.

The symptoms of foodborne infection do not appear immediately.

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Foodborne Intoxications


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.

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Foodborne Toxin-Mediated Infections


The food eaten contains pathogens.

The pathogens produce illness-causing toxins in the intestines.

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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

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Illness: Hepatitis A Virus: Hepatovirus or hepatitis A virus

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Illness: Hepatitis A continuedVirus: Hepatovirus or hepatitis A virus

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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

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Illness: Norovirus Gastroenteritis Virus: Norovirus

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Illness: Norovirus Gastroenteritis continuedVirus: Norovirus

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Illness: Noravirus GastroenteritisVirus: Norovifus

Commonly Associated Food:•Ready-to-eat •Shellfish contaminated by sewage

Most Common Symptoms:•Vomiting•Diarrhea•Nausea•Abdominal cramps


•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

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Living, single-celled

Can be carried by food, water, soil, animals, humans, or insects

Can reproduce rapidly under favorable conditions

Basic Characteristics

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Basic Characteristics continuedSome survive freezing

Some form spores

Some spoil food; others cause illness

Some produce toxins that cause illness

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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

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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

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•Illnesses Prevented by Preventing Cross-Contamination– Salmonellosis

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•Illnesses Prevented by Practicing Personal Hygiene– Shigellosis– Staphylococcal gastroenteritis

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•Illnesses Prevented by Purchasing from Approved, Reputable Suppliers– Vibrio gastroenteritis– Vibrio vulnificus primary septicemia

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•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

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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

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Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee)Source: People

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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

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Illness: Listeriosis Bacteria: Listeria monocytogenes

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Illness: Listeriosis continued Bacteria: Listeria monocytogenes

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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


•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.

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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

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Illness: Hemorrhagic colitisBacteria: Shiga toxin-producing Escherichia coli,

including O157:H7 and O157:NM

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Illness: Hemorrhagic colitis continued Bacteria: Shiga toxin-producing Escherichia coli,

including O157:H7 and O157:NM

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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


•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.

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Illness: Clostridium perfringens Gastroenteritis

Bacteria: Clostridium perfringens

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Illness: Clostridium perfringens Gastroenteritis continued


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Illness: Clostridium perfringens Gastroenteritis


Commonly Associated Food:•Meat•Poultry•Dishes made with meat & poultry

Most Common Symptoms:•Diarrhea•Severe abdominal pain


•To prevent the growth of bacteria (especially in meat dishes):

•Cool and reheat food properly

•Hold food at proper temperature

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Illness: Botulism Bacteria: Clostridium botulinum

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Illness: Botulism continued Bacteria: Clostridium botulinum

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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


•Hold, cool and reheat food properly.

•Inspect canned food for damage.

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Illness: Salmonellosis Bacteria: Salmonella spp.

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Illness: Salmonellosis continued Bacteria: Salmonella spp.

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Illness: SalmonellosisBacteria: Salmonella spp.

Commonly Associated Food:

•Poultry and eggs

•Dairy products

•Beef


•Diarrhea

•Abdominal Cramps

•Fever

•Headache


•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.

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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

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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

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Illness: ShigellosisBacteria: Shigella spp.

Commonly Associated Food:

•Foods contaminated by hands

•Food contaminated by water


•Bloody Diarrhea

•Abdominal Cramps

•Fever


•To prevent the transfer of bacteria to food — exclude foodhandlers with diarrhea or diagnosed with shigellosis; wash hands; control flies.

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Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus

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Illness: Staphylococcal Gastroenteritis continued

Bacteria: Staphylococcus aureus

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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

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Illness: Vibrio primary Septicemia. Vibrio vulnificus Gastroenteritis

Bacteria: Vibrio Vulnificus.

Commonly Associated Food:•Raw or partially cooked oysters


•Primary Septicemia (Most Common)

•Fever & Chills

•Nausea

•Skin lesions

•Diarrhea & Vominting

•Gastroenteritis (Less Common)

•Diarrhea

•Abdominal Cramps


•Purchase oysters from approved reputable suppliers.

•Cook oysters to required minimum internal temperature.

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Illness: Vibrio parahaemolyticus Gastroenteritis

Bacteria: Vibrio parahaemolyticus.

Commonly Associated Food:•Raw or partially cooked oysters


•Diarrhea & Abdominal Cramps

•Nausea & Vomiting

•Low grade fever & chills


•Purchase oysters from approved reputable suppliers.

•Cook oysters to required minimum internal temperature.

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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

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Caused by Parasites 3 major foodborne illnesses caused by parasites

Anisakiasis

Giardiasis

Cryptosporidiosis

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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


•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

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Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum

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Illness: Intestinal Cryptosporidiosis continued Parasite: Cryptosporidium parvum

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Illness: CryptosporidiosisParasite: Cryptosporidium parvum

Commonly Associated Food:•Untreated or improperly treated water •Contaminated produce

Most Common Symptoms:•Watery Diarrhea •Stomach cramps•Nausea•Weight loss


•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

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Illness: Giardiasis Parasite: Giardia duodenalis

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Illness: Giardiasis continued Parasite: Giardia duodenalis

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Illness: GiardiasisParasite: Giardia duodenalis

Commonly Associated Food:•Improperly treated water

Most Common Symptoms:•First –Fever•Then– Loose stools•Abdominal cramps•Nausea


•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

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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

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Fungi

FungiCommonly cause food spoilage and sometimes illness

Molds Yeasts

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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

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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

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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

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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

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Major Foodborne Illnesses Caused by Seafood Toxins

•Seafood Toxin Illnesses– Scombroid poisoning – Ciguatera fish poisoning

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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

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Preventing Scombroid Poisoning

• Most Important Prevention Measure– Purchase from approved, reputable suppliers

• Other Prevention Measures– Prevent time-temperature abuse during storage

and preparation

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Ciguatera Fish Poisoning

Illness: Ciguatera fish poisoning Toxin:Ciguatoxin


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

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Preventing Ciguatera Fish Poisoning

• Most Important Prevention Measure– Purchase predatory tropical

reef fish from approved, reputable suppliers

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Major Foodborne Illnesses Caused by Shellfish Toxins

• Shellfish Toxin Illnesses– Paralytic shellfish poisoning

(PSP) – Neurotoxic shellfish

poisoning (NSP)– Amnesic shellfish poisoning

(ASP)

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Paralytic Shellfish Poisoning (PSP) Illness: Paralytic shellfish poisoning (PSP)

Toxin: Saxitoxin


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

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Preventing Paralytic Shellfish Poisoning (PSP)

• Most Important Prevention Measure– Purchase shellfish from approved, reputable

suppliers

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Neurotoxic Shellfish Poisoning (NSP) Illness: Neurotoxic shellfish poisoning (NSP)

Toxin: Brevetoxin


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

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Preventing Neurotoxic Shellfish Poisoning (NSP)


suppliers

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Amnesic Shellfish Poisoning (ASP) Illness: Amnesic shellfish poisoning (ASP)

Toxin: Domoic acid


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

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Preventing Amnesic Shellfish Poisoning (ASP)


suppliers

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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

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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

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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

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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)

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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)

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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

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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

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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

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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

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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

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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

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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

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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.

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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.

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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.

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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.

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Which microorganism has been associated with produce irrigated with contaminated water?

A. Anisakis simplex

B. Vibrio parahaemolyticus

C. Cyclospora cayetanensis

D. Clostridium perfringens

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Which microorganism has been associated with produce irrigated with contaminated water?

A. Anisakis simplex

B. Vibrio parahaemolyticus

C. Cyclospora cayetanensis

D. Clostridium perfringens

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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.

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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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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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