FDST4320 Lecture 8 - Biological Hazards

Vocabulary flashcards mapping biological hazards to their possible ingredient sources as presented in FDST4320 Lecture 8.

Salmonella spp.

A biological hazard whose possible ingredient sources include produce, nuts, grains, spices, and animal products.

E. coli – STEC

A biological hazard whose possible ingredient sources include dropped fruit, sprouts, and fresh produce.

Listeria monocytogenes

A biological hazard whose possible ingredient sources include raw agricultural commodities and contaminated ingredients.

Clostridium botulinum

A biological hazard whose possible ingredient sources include root crops and items associated with soil.

Clostridium perfringens

A biological hazard whose possible ingredient sources include spices and items associated with soil.

Bacillus cereus

A biological hazard whose possible ingredient sources include rice and other grains.

Campylobacter spp.

A biological hazard whose possible ingredient sources include raw milk and unsanitary water.

Cronobacter spp. (including C. sakazakii)

A biological hazard whose possible ingredient sources include dairy powders.

Norovirus – virus

A biological hazard whose possible ingredient sources include shellfish and ready-to-eat ingredients handled by infected workers.

Hepatitis A – virus

A biological hazard whose possible ingredient sources include produce and ready-to-eat ingredients handled by infected workers.

Cryptosporidium parvum

A biological hazard whose possible ingredient source is contaminated water.

Cyclospora

A biological hazard whose possible ingredient source is produce irrigated with contaminated water.