chapter 2

What is the most important prevention measure for bacillus cereus, listeria monocytogenes, shinga toxin-producing E.coli, clostridium perfringens, clostridium botulinum, and campylobacter jejuni?

controlling time and temperature

What is the most important prevention measure for nontyphoidal salmonella and samonella typhi?

preventing cross-contamination

What is the most important prevention measure for shingella spp. and staphylococcus aureus?

practicing personal hygiene

What is the most important prevention measure for vibrio vulnificus / vibrio parahaemolyticus?

purchasing from approved, reputable suppliers

What is the most important prevention measure for hepatitis A and norovirus?

practicing personal hygiene

What is the most important prevention measure for anisakis simplex, cryptosporidium parvum, giardia dudodenalis, and cyclospora cayetanensis?

purchasing from approved, reputable suppliers

What is the most important prevention measure for histamine, ciguatoxin, saxitoxin, brevetoxin, and domoic acid?

purchasing from approved, reputable suppliers

What are the conditions for bacteria to grow?

FAT TOM

FAT TOM

food, acidity, temperature, time, oxygen, moisture

This bacteria is linked to cooked vegetables and cooked rice dishes with both diarrhea and vomiting.

bacillus cereus

This bacteria is linked to raw meats, dairy products and ready to eat foods, and affects high risk populations of pregnant women and newborns.

listeria monocytogenes

This bacteria is linked to ground beef raw and cooked, and contaminated produce with diarrhea, cramps, and kidney failure.

shiga toxin-producing E.coli

This bacteria is why children cannot order raw or rare burgers.

shiga toxin-producing E.coli

This bacteria is linked to poultry, meat, stews and gravies and diarrhea, cramps, fever, vomiting, and headaches.

campylobacter jejuni

This bacteria is commonly linked to meat and poultry, and diarrhea and abdominal pain.

clostridium perfringens

This bacteria grows without oxygen. It is linked to swollen canned food, ROP food, temperature-abused vegetables, baked potatoes, and untreated garlicc-and-oil mixtures. Causes nausea, vomiting, weakness, and double vision.

clostridium botulinum

This bacteria is linked to poultry and eggs, meat, milk and dairy, and produce with diarrhea, cramps, vomiting, and fever.

nontyphoidal salmonella

This bacteria is linked to ready-to-eat foods and beverages with high fever, weakness, abdominal pain, headache, loss of appetite, and rash.

salmonella typhi

This bacteria is linked to TCS food and foods contacted by contaminated water like produce. It causes bloody diarrhea, pain and cramps, and fever.

shigella spp.

This bacteria is linked to food that requires handling, salads with TCS foods, and deli meat. It is found in humans and infected cuts. It causes nausea, vomiting, and cramps.

staphylococcus aureus

This bacteria is linked to oysters, diarrhea, cramps, nausea, vomiting, and fever and chills.

vibrio vulnificus / vibrio parahaemolyticus

This virus is linked to ready-to-eat foods and shellfish with a symptom of jaundice.

hepatitis A

This virus is linked to ready-to-eat foods and shellfish with symptoms of diarrhea, vomiting, nausea, and cramps.

norovirus

This parasite is linked to raw and undercooked fish like herring, cod, halibut, mackerel, and pacific salmon with tingling in throat and coughing up worms.

anisakis simplex

This parasite is linked to contaminated water and produce with diarrhea, cramps, nausea, and weight loss.

cryptosporidium parvum

This parasite is linked to incorrectly treated water and produce with fever, diarrhea, cramps, and nausea.

giardia duodenalis

This parasite is linked to incorrectly treated water and produce like berries, lettuce, or basil.

cyclospora cayetanensis

A mold that produces toxins.

aflatoxins

What types of food are commonly associated with yeast?

acidic

This seafood toxin is linked to tuna, bonito, mackerel, and mahimahi with burning or tingling sensations in mouth or throat with diarrhea and vomiting.

histamine

This seafood toxin is linked to barracuda, grouper, jacks, and snappers with reversal of hot and cold sensation, tingling in fingers, lips, or toes, joint and muscle pain, nausea, and vomiting.

ciguatoxin

This seafood toxin is linked to clams, oysters, mussels, and scallops with numbness, tingling, dizziness, nausea, vomiting, and diarrhea.

saxitoxin

This seafood toxin is linked to clams, mussels, and oysters with tingling, dizziness, vomiting, and diarrhea.

brevetoxin

This seafood toxin is linked to clams, mussels, oysters, and scallops with vomiting, diarrhea, abdominal pain, confusion, memory loss, seizure, and coma.

domoic acid

What is the most available moisture for bacteria growth?

a water activity of 0.85 or higher is ideal for bacteria

What is the best acidity level for bacteria growth?

a pH of 7.5 to 4.6 is ideal for bacteria

What are the big 6?

shigella spp., salmonella typhi, nontyphoidal salmonella, shiga toxin-producing E.coli, hepatitis A, and norovirus