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What are the sources of Shigella spp. infection?

Found in Ready-To-Eat (RTE) foods.

Which pathogens are primarily found in poultry, eggs, and produce?

Salmonella spp.

What type of food is E. Coli associated with?

Ground beef and certain produce, especially Enterohemorrhagic strains.

Where is Norovirus commonly found?

In Ready-To-Eat (RTE) foods and shellfish.

What is Hepatitis A associated with?

Also found in Ready-To-Eat (RTE) foods and shellfish.

What toxin causes Scombroid poisoning?

Histamine.

Ciguatoxin is associated with what type of poisoning?

Ciguatera fish poisoning.

What do parasites need to thrive and reproduce?

A living host.

What is produced by various pathogens or derived from their diet?

Toxins.

What are common food allergens?

Milk, eggs, fish, wheat, soy, peanuts, crustacean shellfish, tree nuts, and sesame.

What is cross-contact?

When allergenic food comes in contact with another food item, mixing their proteins.

What is the recommended total handwashing time?

20 seconds with water at 85°F.

How long should hand scrubbing last according to handwashing guidelines?

10-15 seconds of vigorous scrubbing.

Can hand sanitizers replace proper handwashing procedures?

No, hand sanitizers cannot replace proper handwashing.

Which 6 illnesses must be reported to the Health Department?

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing E. coli (STEC), Hepatitis A, and Norovirus.

What does Shigella spp. infection typically relate to?

Foodborne illness from contaminated RTE foods.

Where can you commonly find Salmonella Typhi?

In contaminated food and water.

What does Nontyphoidal Salmonella commonly cause?

Foodborne illness associated with various foods.

What is the significant health concern associated with Shiga toxin-producing E. coli?

It can lead to severe gastrointestinal illness.

How does Hepatitis A primarily spread?

Through consumption of contaminated food or water.

What type of pathogens commonly spoil food?

Fungi, which include molds, yeasts, and mushrooms.

What is an important characteristic of food allergens?

They are proteins in foods that trigger sensitivities.

What is essential for effective handwashing?

Proper scrubbing technique and adequate time.

What is a consequence of cross-contact in food handling?

It can lead to allergic reactions in sensitive individuals.

What method should not be substituted for effective handwashing?

Hand sanitizers.

What should food handlers be aware of regarding illnesses?

They must report specific illnesses to health authorities.

What is a common effect of histamine toxins?

Causes Scombroid poisoning symptoms.

Which type of food is Ciguatera fish poisoning commonly associated with?

Certain reef fish affected by Ciguatoxin.

What does the term 'toxins' refer to in the context of food pathogens?

Poisonous substances produced by pathogens.