Foodborne Illnesses Flashcards

Flashcards about foodborne illnesses, their causes, prevention, and related information. Created based on lecture notes.

What is the definition of a foodborne illness?

An illness caused by contaminated foods or beverages.

What defines a foodborne illness outbreak?

When there are two or more cases of a similar illness from a common food or beverage.

What are the four disease-causing microorganisms?

Bacteria, Viruses, Parasites, and Fungi

Who are considered high-risk populations for foodborne illnesses?

Pregnant women, immunocompromised individuals, infants/preschool-aged children, and the elderly (65 years and older).

What does FATTOM stand for in relation to pathogen growth conditions?

Food, Acidity, Time, Temperature, Oxygen, and Moisture

What constitutes 'Food' in the FATTOM acronym for pathogen growth?

Carbohydrates and proteins.

What does 'Acidity' refer to in the FATTOM acronym in regards to pathogen growth?

Little to no Acid.

How does 'Time' affect pathogen growth, according to the FATTOM acronym?

More than 4 hours in the Temperature Danger Zone.

What is the Temperature Danger Zone?

41°F - 135°F

How does 'Oxygen' availability affect pathogen growth according to the FATTOM acronym?

Depends on the Bacteria.

How does 'Moisture' content affect pathogen growth, according to the FATTOM acronym?

High Levels of Moisture- Food with lots of Water

How can Hepatitis A be prevented?

Exclude staff with Hepatitis A, exclude staff with Jaundice, practice good personal hygiene, and buy shellfish from reputable suppliers.

What are common food associations for Hepatitis A?

Shellfish from contaminated water and ready-to-eat foods.

How can one prevent Listeriosis?

Throw out expired food, cook foods to their minimum internal temperature, prevent cross-contamination, and avoid unpasteurized dairy.

What are common food associations with Listeriosis?

Raw meat, deli meat, and unpasteurized dairy products.

How can one prevent Hemorrhagic colitis?

Cook foods to their minimum internal temperature, prevent cross-contamination and control time and temperature.

What are common food associations for Hemorrhagic colitis?

Raw ground beef, undercooked ground beef, and contaminated produce.

How can Botulism be prevented?

Inspect cans; hold, cool & reheat food correctly; control time & temperature.

What are common food associations for Botulism?

Incorrectly canned foods, temperature-abused vegetables (baked potato), and untreated garlic and oil.

How can Salmonella (non-typhoidal) be prevented?

Cook poultry and eggs to the proper temperature and prevent cross-contamination.

What are common food associations for Salmonella (non-typhoidal)?

Eggs, dairy, and poultry (chicken, goose, duck & turkey).

How can Salmonella Typhi be prevented?

Prevent cross-contamination and cook food to minimum internal temperatures.

What are common food associations for Salmonella typhi?

Ready-to-eat foods and beverages.

How can Staphylococcal gastroenteritis be prevented?

Good hand washing and covering wounds on hands and arms.

What are common food associations for Staphylococcal gastroenteritis?

Food that is handled during prepping (e.g., tuna, egg, chicken & macaroni salads).

How can Ciguatera Fish Poisoning be prevented?

Buy fish from approved, reputable suppliers.

What are common food associations for Ciguatera Fish Poisoning?

Barracuda and Grouper.

How can Scombroid Poisoning be prevented?

Buy fish from approved, reputable suppliers and prevent time-temperature abuse during storage & prepping.

What are common food associations for Scombroid Poisoning?

Time-temperature abused fish (e.g., tuna, mahi-mahi, mackerel).

What are some guidelines for servers to prevent allergic reactions?

Describe ingredients used in the food, include the 'secret' ingredients, suggest simply prepared items, and deliver food separately to avoid cross-contact.

What are some kitchen guidelines to prevent allergic reactions?

Beware of cross-contamination in oils and surfaces that have touched allergens.

What are some common symptoms of a food allergy?

Nausea, hives or itchy rashes, swelling of body parts, wheezing or shortness of breath, vomiting, diarrhea, and abdominal pain.

What are some common food allergies?

Peanuts, milk, shellfish, eggs, gluten, nuts, and soy.