Butchery - Meat Pathogens

Bacillus Cereus - Commonly linked food and Common Symptoms

• Linked to:

  • Cooked veggies

  • Meat products

  • Milk

• Symptoms

  • Watery

Listeria monocytogenes: Commonly linked foods and common symptoms

• Linked to:

  • Raw meat

  • Ready to eat food such as

    • Deli meat

    • Hot dogs

    • Soft cheese

  • Unpasteurized dairy product

• Symptoms:

  • Pregnant women

    • Miscarriage

  • Newborns

    • Sepsis

    • Pneumonia

    • Meningitis

Listeria monocytogenes: Prevention

• Most important: Control time and temperature

• Other prevention

  • Throw out any product that has passed its use-by or expiration date

  • Cook raw meat to minimum internal temps

  • Prevent cross contamination between raw or undercooked food and ready to eat food

  • Avoid using unpasteurized dairy products

Shiga toxin producing E coli: Commonly linked foods and common symptoms

Linked to:

• Ground beef (raw and undercooked)

• Contaminated produce

Symptoms

• Diarrhea (becomes bloody)

• Abdominal cramps

• Kidney failure (in severe cases)

Shiga toxin producing E coli: Prevention measures

• Most important: Control time and temperature

• Other measures:

  • Cook food, especially ground beef, to minimum internal temperatures

  • Purchase produce from approved, reputable suppliers

  • Prevent cross-contamination between raw meat and RTE foods

  • Keep staff with diarrhea who have been diagnosed with hemorrhagic colitis out of the operation.

Campylobacter jejuni: Commonly linked foods and common symptoms

• Linked to:

  • Poultry

  • Water contaminated w the bacteria

  • Meat

  • Stews/gravies

• Symptoms:

  • Diarrhea (may be watery or bloddy)

  • Abdominal cramps

  • Fever

  • Vomiting

  • Headaches

Campylobacter jejuni: Prevention measures

Most important: Control time and temperature

Other measures:

• Cook food, particularly poultry, to required minimum internal temperatures

• Prevent cross-contamination between raw poultry and RTE food.

Clostridium perfringens: Commonly linked foods and common symptoms

• Linked to

  • Meat

  • Poultry

  • Dishes made w meat and poultry such as stews and gravies

• Common symptoms

  • Diarrhea

  • Severe abdominal pain

Clostridium perfringens: Prevention measures

• Most important: Time and temp control

• Others:

  • Cool and reheat food correctly

  • Hold food at the correct temp

Nontyphoidal Salmonella: Commonly linked foods and common symptoms

Linked to:

• Poultry and eggs

• Dairy products

• Produce, such as tomatoes, peppers, and cantaloupes

Symptoms:

• Diarrhea

• Abdominal cramps

• Vomiting

• Fever

Nontyphoidal Salmonella: Prevention measures

• Most important: Prevent cross contamination

• Others

  • Cook poultry and eggs to minimum internal temperatures

  • Prevent cross-contamination between poultry and RTE foods

  • Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella from the operation.

Staphylococcus aureus: Commonly linked foods and common symptoms

Linked to:

• Food requiring handling during prepping, including:

  • Food that requires handling during prepping

  • Salads containing TCS food (egg, tune, chicken, macaroni)

  • Deli meat

Staphylococcus aureus: Prevention measures

• Most important: Practice personal hygiene

• Others:

  • Wash hands, particularly after touching the hair, face, or body

  • Cover wounds on hands and arms

  • Hold, cool, and reheat food correctly