Food Safety Notes

Shigella

A bacteria that causes infection with low numbers, found in feces, and spread by improper handwashing.

Symptoms of Shigella

Include bloody diarrhea, vomiting, fever, nausea, and cramping occurring 1-7 days after exposure.

Prevention of Shigella

Involves not working when ill, sending ill workers home, using gloves, and washing hands after using the toilet.

Clostridium botulinum

A deadly bacteria found in improperly canned foods, garlic and oil mixtures, and baked potatoes.

Symptoms of Clostridium botulinum

Occur 18-36 hours after ingestion and include blurred vision, difficulty breathing, and poor reflexes.

Prevention of Clostridium botulinum

Store smoked fish at or below 38°F and avoid dented or rusty canned foods.

Bacillus cereus

A spore-forming bacteria found in vegetables and grains that can produce two types of toxins.

Symptoms of Bacillus cereus

Heat stable toxin causes vomiting within ½-6 hours; heat labile toxin causes diarrhea 6-15 hours after ingestion.

Prevention of Bacillus cereus

Rapidly cool cooked foods and do not leave them at room temperature.

Vibrio

A bacteria found in contaminated food or water, particularly shellfish, causing symptoms from a few hours to 5 days after ingestion.

Symptoms of Vibrio

Include diarrhea, vomiting, and dehydration.

Prevention of Vibrio

Use approved water sources and exclude ill workers from food handling.

Yersinia

A bacteria commonly found in raw pork and seafood, often affecting children.

Symptoms of Yersinia

Diarrhea, fever, and cramps that may mimic appendicitis, occurring 3-7 days after exposure.

Prevention of Yersinia

Cook pork to 150°F and avoid cross-contamination.

Listeria

A bacteria that contaminates raw milk and soft cheeses, multiplying in refrigerated foods.

Symptoms of Listeria

Include fever, headache, nausea, vomiting, and miscarriage, occurring 3-70 days after ingestion.

Prevention of Listeria

Wash hands properly and avoid unpasteurized dairy products.

Norovirus

The most common cause of foodborne illness, found in the stool of infected individuals.

Symptoms of Norovirus

Nausea, vomiting, diarrhea, and stomach cramps occurring 24-48 hours after ingestion.

Hepatitis A virus

Spread by infected food workers and can cause liver damage and jaundice.

Prevention of Hepatitis A

Frequent handwashing and excluding ill workers from food handling.

Trichinosis

Caused by eating undercooked meat containing a microscopic roundworm, often from wild game.

Symptoms of Trichinosis

Fever, swelling, and muscle stiffness, with severe cases leading to death.

Scombroid Fish Poisoning

A histamine poisoning from improperly stored fish, causing symptoms within 5 minutes to 2 hours.

Ciguatera Fish Poisoning

Caused by consuming reef fish containing ciguatoxin, leading to symptoms like numbness and temperature reversal.

Paralytic Shellfish Poisoning

Caused by toxins in shellfish from certain algae, with symptoms including tingling and difficulty breathing.

HACCP

Hazard Analysis Critical Control Point, a system focusing on food preparation to prevent foodborne illness.

Critical Control Points (CCP)

Points in food preparation where loss of control could lead to foodborne illness.

Active Managerial Control

Preventative measures taken to control foodborne illness risk factors through daily self-inspections.