CH2 P1 Pathogens and toxins

What is a microorganism?

Small, living organism that can be seen only with a microscope 

What is a pathogen?

Harmful microorganism and makes people sick when eaten or produces toxins that cause illness 

What is a toxin?

Poison

What are ways that food handlers can contaminate food?

Not washing hands after using the restroom, sneezing/vomiting on food or food contact surfaces, allowing ready to eat foods to touch raw foods, storing food or cleaning products incorrectly, failing to spot signs of pests 

What are common symptoms of foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice 

What are the big six pathogens?

Salmonella typhi, shigella spp, nonthyphoidal salmonella, Shiga toxin producing Escherichia coli, hepatitis A, norovirus 

What are the characteristics of bacteria?

Found almost everywhere, cant be seen/smelled/tasted, grows rapidly if conditions are correct, can produce toxins as they grow and die 

What does FAT TOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture 

Define the F in FAT TOM?

TCS Food best supports the growth of bacteria better than other foods. 

Define the A in FAT TOM?

Bacteria grow best in food that contains little or no acid, like a pH of 7.5 to 4.6. 

Define the T’s in FAT TOM?

Bacteria grow rapidly in the temperature danger zone between 41 F and 135F. Bacteria grow even more rapidly from 70F to 125F. The longer bacteria stays in the danger zone, the more they grow to unsafe levels 

Define the O in FAT TOM?

Some bacteria need oxygen to grow while others grow when oxygen is not there 

Define the M in FAT TOM?

Bacteria grow well in food with high levels of moisture 

What are the most commonly linked foods in E.coli?

ground beef (raw/undercooked), contaminated produce. 

What are the most common symptoms of E.coli?

 Diarrhea (becomes bloody) , abdominal cramps, in severe cases, kidney failure 

What is the first major food borne bacteria?

Escherichia coli 

What are some prevention measures of E.coli?

control time/temperature, cook food, esp ground beef to minimum internal temperatures, purchase produce from approved reputable suppliers, prevent cross contamination.

What is the second major food borne bacteria?

Nontyphoidal salmonella 

What is the illness caused by nontyphoidal salmonella?

Salmonellosis

What are commonly linked foods to Nontyphoidal salmonella?

Poultry, eggs, dairy, produce like tomatoes, peppers, and cantaloupes. 

What are the most common symptoms of Nontyphodial Salmonella?

Diarrhea, abdominal cramps, vomiting, fever. 

What are the prevention measures for nontyphoidal salmonella?

Prevent cross contamination, cook poultry/eggs to minimum internal temperatures, exclude food handlers with symptoms that are caused by salmonella 

What is the third major foodborne bacteria?

Salmonella typhi 

What is the illness caused by salmonella typhi?

Typhoid fever

What are the commonly linked foods to salmonella typhi?

Ready to eat food and beverages 

What are the most common symptoms of salmonella typhi?

High fever, weakness, abdominal pain, headaches, loss of appetite, rash 

What are the prevention measures for salmonella typhi?

Prevent cross contamination, cook food to minimum internal temperatures, wash hands, exclude food handlers who have salmonella typhi symptoms like vomiting and diarrhea.

What is the fourth major foodborne bacteria?

Shigella spp.

What is the illness caused by shigella spp?

Shigellosis 

What are the commonly linked foods of shigella spp?

Salads containing TCS food like potato, tuna, shrimp and food in contact with contaminated water like produce 

What are the most common symptoms of shigella spp?

Bloody diarrhea, abdominal pain, fever 

What are the prevention measures for shigella spp?

Practice good personal hygiene, exclude food handlers that have symptoms of shigells spp, control flies inside and outside 

Where are viruses located?

They require a living host

What are the sources of Viruses?

Food, water, or any contaminated surface 

How are viruses transferred?

They can be transferred from person to person, food, food contact and typically occur through fecal-oral routes 

What is the first major foodborne virus?

Hepatitis A 

What are the most linked foods to hepatitis A?

Ready to eat food, shellfish from contaminated water 

What are the most common symptoms of hepatitis A?

Mild fever, general weakness, nausea, abdominal pain, jaundice 

What are the prevention measures of hepatitis A?

Practice good personal hygiene, exclude food handlers who have symptoms of hepatitis A, avoid bare hand contact with ready to eat food, purchase shellfish from approved reputable suppliers 

What is the second major foodborne virus?

Norovirus

What is the illness caused by norovirus?

Norovirus gastroenteritis 

What are the most linked foods of norovirus?

Ready to eat food and shellfish from contaminated water 

What are the most common symptoms of norovirus?

Vomiting, diarrhea, nausea, abdominal cramps 

What are the prevention measures of norovirus?

Practice good personal hygiene, exclude food handlers who have norovirus symptoms, avoid bare hand contact with ready to eat food, purchase shellfish from approved reputable suppliers

What are the sources of parasites?

Seafood, wild game, and food processed with contaminated water, such as produce 

How do you prevent parasites?

Purchase food from approved reputable suplliers, cook food to required minimum internal temperatures, fish that will be served raw or undercooked must be frozen correctly

What are fungi?

Pathogens that spoil food and sometimes make people sick

What are the sources of biological toxins?

Seafood, plants, mushrooms