Untitled Flashcards Set

What does cross-contamination mean?

Cross-contamination is the transfer of harmful bacteria or other microorganisms from one surface, food, or object to another.

Provide an example of cross-contamination.

Using the same cutting board to chop raw chicken and then cut vegetables without washing it first.

Direct transmission

Microorganism moves from raw to cooked foods.

Indirect transmission

Microorganism moves from a source such as animals or insects to food, then to a person.

Clostridium botulism symptoms

Muscle weakness, paralysis, and potentially life-threatening complications.

Average time for Clostridium botulism symptoms to develop

18-36 hours.

Main sources of Campylobacter

Handling raw meat or poultry, eating contaminated raw or undercooked food, drinking contaminated water.

Average time for Campylobacter symptoms to develop

1 to 10 days.

E-Coli common sources

Contaminated water or food, especially raw vegetables and undercooked ground beef.

E-Coli symptoms

Severe stomach cramps, diarrhea, vomiting, fever.

Average time for E-Coli symptoms to develop

3-4 days.

Main sources of Listeria

Improperly processed deli meats and unpasteurized milk products.

Listeria symptoms

Fever, muscle aches, fatigue, headache, stiff neck, confusion, loss of balance.

Average time for Listeria symptoms to develop

~2 weeks.

What causes Clostridium Perfringens illness?

Contaminated cooked food left out allowing bacteria to multiply.

Clostridium Perfringens symptoms

Diarrhea, nausea, vomiting, abdominal pain, fever.

Average time for Clostridium Perfringens symptoms to develop

8-12 hours.

Salmonella common sources

Raw or undercooked meat, poultry, eggs, or unpasteurized milk.

Salmonella symptoms

Diarrhea, abdominal cramps, fever, nausea, vomiting.

Average time for Salmonella symptoms to develop

8 to 72 hours.

Temperature range of the danger zone

4-60 degrees Celsius.

What happens during the danger zone?

Bacteria grow rapidly.

What is food intoxication?

Microorganisms grow in food.

What is food infection?

Microorganisms enter the body along with the food.

What is the safe refrigerator temperature?

40 °F.

What is the temperature required to kill bacteria?

165 °F.