Bacteria in food

REVIEW QUESTIONS

REVIEW QUESTIONS

What is a foodborne illness?

A foodborne illness is any irritation of the GI tract caused by pathogenic microorganisms or chemicals.

How many cases and death of foodborne illess were reported in the U.S in 2011

who is most at risk of foodborne illness

WHat is teh most common symptoms of foodborne

What is the term used to identify bacteria or microorganisms that cause disease.

pathology

What is the danger zone

Why are freezing, refrigeration, and heating food such as meat andf milk products important

Explain what would happen, in terms of teh microbiome content, if you left a bottle of chocolate milk in your car all day in the middle of the summer

What country had the highest percentage of their population experience foodborne illness in 2011? what was the percentage?

Canada, 40%

Use the internet to research to determine why singapore has such a low percentage of foodborne illness cases

What percetage of the U.S experienced foodborne illness in 2011

15%

Choose 3 of the bacteria that can cause foodborne illness and create a chart with the food sources that may be contaminated by those bacteria, how long the illness lasts and symptoms

Bacterial Foodborne Illness

Salmonella

Food Source: Undercooked or raw meat, poultry, seafood, or eggs. Contaminated cheese, fruit, vegetables, milk or juice.

Symptoms: Occur within 72 hrs and last up to a week; fever, abdominal cramps, diarrhea. Can lead to death

Escherichia coli (E. coli)

Food Source: Contaminated undercooked beef,fruit, vegetables, and water unpasteurised milk or juice.

Symptoms: Occur within 3-4 days and last up to a week; fever, abdominal cramps, vomiting, severe diarrhea, bloody stool. Can lead to hemolytic uremic syndrome followed by kidney failure.

Campylobacter jejuni

Food Source: Unpasteurized milk, contaminated water undercooked poultry, shellfish, or meat

Symptoms: May last 2-7 days, abdominal pain, cramping, fever, diarrhea blood stool. Can move to blood stream and cause sepsis.

Clostridium botulism

Food Source: Vaccum packed food, improper canning, garlic oil

Symptoms: Occur within 36 hrs; affects nervous system, blurred vision, slurred speech, diffuculty swallowing, dry mouth, muscle weakness. can lead to paralysis and death if untreated

Clostridium perfirngens

Food Source: meat and meat products

Symptoms: Occur within 2-10 days and lasts up to 2 weeks; diarrhea, nausea, intense abdominal cramping. Complications are rare

Cryptosporidium

Food Source: Contaminated water, food, surfaces, or soil

Symptoms: Occur within 2-10 days and last up to 2 weeks; abdominal pain, dehydration, fever