Chapter 2

Three types of contaminants

Biological, Chemical, Physical

Fecal-oral contamination

Transmission of pathogens from infected feces to another person's mouth through food or water

Big six pathogens

Salmonella Typhi, Nontyphoidal Salmonella, Shigella, E. coli, Hepatitis A, Norovirus

Bacteria

Salmonella Typhi, Nontyphoidal Salmonella, Shigella, E. coli

Virus

Hepatitis A, Norovirus

Symptoms of foodborne illness

Nausea, vomiting, diarrhea, abdominal cramps, fever

Characteristics of bacteria

Single-celled organisms that multiply rapidly under suitable conditions

FATTOM

Conditions for bacterial growth - Food, Acidity, Time, Temperature, Oxygen, Moisture

Salmonella Typhi source and symptoms

Source - Human feces, urine; Symptoms - Fever, weakness, stomach pains, headache, loss of appetite

Nontyphoidal Salmonella source and symptoms

Source - Raw poultry, eggs, meat, unpasteurized dairy; Symptoms - Nausea, vomiting, abdominal cramps, diarrhea, fever, headache

Shigella source and symptoms

Source - Human feces; Symptoms - Diarrhea (sometimes bloody), fever, abdominal cramps

E

Source - Cattle intestines, raw/undercooked beef, contaminated produce; Symptoms - Severe diarrhea, abdominal pain, vomiting

Characteristics of a virus

Parasitic particles reproducing inside living host cells

Hepatitis A source and symptoms

Source - Human feces, contaminated water; Symptoms - Fever, fatigue, loss of appetite, nausea, abdominal pain, jaundice

Norovirus source and symptoms

Source - Human feces, vomit; Symptoms - Nausea, vomiting, diarrhea, abdominal pain

Characteristics of a parasite

Organisms living on/in a host organism for food

Fungi

Organisms feeding on organic matter like yeasts, molds, mushrooms

Food made from mold

Blue cheese

Biological toxics symptoms

Tingling, burning sensations, nausea, vomiting, diarrhea, headaches

Chemical contaminants

Harmful substances contaminating food through various means

Symptoms of chemical contaminants

Vomiting, diarrhea, nervous system disorders

Physical contaminants

Foreign objects causing injury in food; symptoms include choking, cuts, broken teeth

ALERT

Assure, Look, Employees, Reports, Threat - food defense awareness initiative

Steps for responding to foodborne illness outbreak

Gather info, notify authorities, segregate product, document actions, identify staff

Allergen

Substance causing allergic reactions; symptoms vary from mild to severe, including anaphylaxis

Big eight allergens

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans

Food label requirements

Product name, ingredients, allergens, quantity, manufacturer info, nutrition facts

Cross contact

Unintentional transfer of allergens between foods