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Foodborne Illnesses Flashcards
FOODBORNE ILLNESSES
Definition
A foodborne illness is defined as an illness caused by contaminated foods or beverages. A foodborne illness outbreak occurs when there are two or more cases of a similar illness resulting from a common food or beverage.
Disease-Causing Microorganisms
The four main categories of microorganisms that cause foodborne illnesses are:
Bacteria (most common)
Viruses (transmitted by people)
Parasites (require a host to live)
Fungi (mold and yeast)
High-Risk Populations
Certain populations are at higher risk for contracting foodborne illnesses, including:
Pregnant women
Immunocompromised individuals (those with weak immune systems)
Infants and preschool-aged children
The elderly (65 years and older)
FATTOM: Favorable Conditions for Pathogen Growth
The acronym FATTOM represents the six controllable conditions that support the growth of foodborne pathogens:
Food: Carbohydrates and proteins
Acidity: Little to no acid
Time: More than 4 hours in the Temperature Danger Zone
Temperature: Temperature Danger Zone (41°F - 135°F)
Oxygen: Varies depending on the bacteria
Moisture: High levels of moisture (foods with lots of water)
Hepatitis A
Where is it found? Feces and contaminated water.
Prevention:
Exclude staff with Hepatitis A.
Exclude staff with jaundice.
Practice good personal hygiene.
Buy shellfish from reputable suppliers.
Common Food Associations: Shellfish from contaminated water and ready-to-eat foods.
Listeria
Where is it found? Dirt, water, and plants.
Prevention:
Throw out expired food.
Cook foods to their minimum internal temperature.
Prevent cross-contamination.
Avoid dairy that has not been pasteurized.
Common Food Associations: Raw meat, deli meat, and un-pasteurized dairy products.
Note: Can cause miscarriage!
Hemorrhagic Colitis (E. coli)
Where is it found? Intestines of cattle.
Prevention:
Cook foods to their minimum internal temperature.
Prevent cross-contamination.
Control time and temperature.
Common Food Associations: Raw ground beef, undercooked ground beef, and contaminated produce.
Botulism
Where is it found? Spores from dirt and water.
Prevention:
Inspect cans.
Hold, cool, and reheat food correctly.
Control time and temperature.
Common Food Associations: Incorrectly canned foods, temperature-abused vegetables (e.g., baked potatoes), and untreated garlic and oil.
Salmonella (excluding Typhi)
Where is it found? Farm animals.
Prevention:
Cook poultry and eggs to the proper temperature.
Prevent cross-contamination.
Common Food Associations: Eggs, dairy, and poultry (chicken, goose, duck, and turkey).
Salmonella Typhi
Where is it found? Contaminated food and water.
Prevention:
Prevent cross-contamination.
Cook food to minimum internal temperatures.
Common Food Associations: Ready-to-eat foods and beverages.
Staphylococcal
Where is it found? Hair, nose, throat, and infected cuts of humans.
Prevention:
Good hand washing!
Cover wounds on hands and arms.
Common Food Associations: Food that is handled during prepping, such as tuna, egg, chicken, and macaroni salads.
Ciguatera Fish Poisoning
Where is it found? Predatory tropical reef fish (toxin build-up from marine algae).
Prevention: Buy fish from approved, reputable suppliers.
Note: Cannot be eliminated by cooking or freezing!
Common Food Associations: Barracuda and grouper.
Scombrotoxin (Histamine) Poisoning
Where is it found? Time-temperature abused fish (toxin is made from bacteria).
Note: Not detected by smell or taste!
Prevention:
Buy fish from approved, reputable suppliers.
Prevent time-temperature abuse during storage and prepping.
Common Food Associations: Tuna, mahi-mahi, and mackerel.
Preventing Allergic Reactions
Servers:
Describe ingredients used in the food, including "secret" ingredients.
Suggest simply prepared items.
Deliver food separately from other foods to avoid contact with allergens.
Kitchen:
Beware of cross-contamination in oils! Cooking foods in the same fryer causes cross-contact.
Beware surfaces that have touched allergens.
Food Allergy Symptoms
Nausea
Hives or itchy rashes
Swelling of body parts
Wheezing or shortness of breath
Vomiting
Diarrhea
Abdominal pain
Common Food Allergies
Peanuts
Milk
Shellfish
Eggs
Gluten
Nuts
Soy
Hepatitis A
Microorganism Type
Virus
Acquisition
Through ingestion of contaminated food or water, particularly shellfish.
Signs and Symptoms
Fatigue
Nausea
Abdominal pain
Loss of appetite
Low-grade fever
Dark urine or jaundice
Causes of Illness
Consuming food or beverages contaminated with feces from an infected person.
High-Risk Populations
Pregnant women
Immunocompromised individuals
The elderly
Food Associations
Shellfish from contaminated waters, ready-to-eat foods.
Fatality
Rarely fatal, with recovery usually occurring within a few weeks.
Annual Cases
Approximately 2,500 cases in the U.S.
Death and Survival Rates
Survival rate is near 100%; very few cases result in death.
Listeria
Microorganism Type
Bacteria
Acquisition
Through ingestion of contaminated food, particularly in raw or unpasteurized dairy products.
Signs and Symptoms
Fever
Muscle aches
Nausea
Diarrhea
Can lead to meningitis or septicemia
Causes of Illness
Consuming contaminated foods such as unpasteurized dairy, deli meats, and hot dogs.
High-Risk Populations
Pregnant women
Newborns
Elderly
Food Associations
Raw meats, deli meats, unpasteurized dairy.
Fatality
Can be fatal, especially in high-risk groups.
Annual Cases
Approximately 1,600 cases in the U.S. annually.
Death and Survival Rates
Roughly 20% of cases are fatal, especially in vulnerable populations.
Hemorrhagic Colitis (E. coli)
Microorganism Type
Bacteria
Acquisition
Through ingestion of contaminated beef, particularly undercooked or contaminated ground beef.
Signs and Symptoms
Severe stomach cramps
Diarrhea (often bloody)
Vomiting
Causes of Illness
E. coli bacteria in contaminated food, often related to feces of infected cattle.
High-Risk Populations
Children under 5
Elderly
Immunocompromised individuals
Food Associations
Raw or undercooked ground beef, contaminated produce.
Fatality
Rare but can be fatal, particularly due to complications like hemolytic uremic syndrome.
Annual Cases
About 73,000 cases in the U.S.
Death and Survival Rates
Case fatality rate is around 1-2% for severe infections.
Botulism
Microorganism Type
Bacteria (Clostridium botulinum)
Acquisition
Ingestion of food containing botulinum toxin.
Signs and Symptoms
Double vision
Difficulty swallowing
Muscle weakness
Respiratory failure
Causes of Illness
Consuming improperly canned or preserved foods.
High-Risk Populations
Infants under 1 year
Elderly
People with compromised immune systems
Food Associations
Improperly canned foods, temperature-abused vegetables, honey (for infants).
Fatality
High fatality rate if untreated.
Annual Cases
About 100 cases in the U.S. annually.
Death and Survival Rates
Without treatment, the fatality rate is 50%; with prompt treatment, survival rates improve dramatically.
Salmonella (excluding Typhi)
Microorganism Type
Bacteria
Acquisition
Through ingestion of contaminated food, often raw or undercooked poultry and eggs.
Signs and Symptoms
Diarrhea
Abdominal cramps
- Fever
Causes of Illness
Consuming contaminated food, particularly from farm animals.
High-Risk Populations
Children
Elderly
Immunocompromised individuals
Food Associations
Eggs, dairy, poultry.
Fatality
Rare, but serious infections can lead to death.
Annual Cases
Approximately 1.35 million cases in the U.S.
Death and Survival Rates
Death rate is less than 1% in most healthy individuals.
Salmonella Typhi
Microorganism Type
Bacteria
Acquisition
Consumption of food or liquid contaminated by feces from a person infected with Typhoid fever.
Signs and Symptoms
Prolonged fever
Weakness
Headaches
Abdominal pain
Diarrhea or constipation
Causes of Illness
Contaminated food or water, particularly in areas with poor sanitation.
High-Risk Populations
Travelers to endemic areas
People with compromised immune systems
Food Associations
Contaminated food and beverages.
Fatality
Untreated cases can be fatal.
Annual Cases
About 5,700 cases in the U.S. annually.
Death and Survival Rates
Fatality rate can reach 10% if untreated; significantly lower with proper treatment.
Staphylococcal
Microorganism Type
Bacteria (Staphylococcus aureus)
Acquisition
Through consumption of food contaminated by food handlers.
Signs and Symptoms
Nausea
Vomiting
Abdominal cramps
Diarrhea
Causes of Illness
Toxins produced in improperly stored foods.
High-Risk Populations
People with weakened immune systems, particularly the elderly.
Food Associations
Foods handled during preparation, such as salads (egg, tuna, chicken).
Fatality
Rarely fatal; symptoms usually resolve within a day or two.
Annual Cases
Approximately 240,000 cases in the U.S. annually.
Death and Survival Rates
Fatalities are extremely rare; recovery is common.
Ciguatera Fish Poisoning
Microorganism Type
Ciguatoxin produced by marine algae (not a microorganism)
Acquisition
Consumption of reef fish that have accumulated toxin.
Signs and Symptoms
Nausea
Vomiting
Diarrhea
Neurological symptoms (e.g., tingling fingers)
Causes of Illness
Consuming fish that have bioaccumulated ciguatoxin.
High-Risk Populations
No specific populations; can affect anyone.
Food Associations
Predatory fish like barracuda and grouper.
Fatality
Rarely fatal.
Annual Cases
About 50,000 cases worldwide; less common in U.S.
Death and Survival Rates
Very low fatality rate, most recover within a few weeks.
Scombrotoxin (Histamine) Poisoning
Microorganism Type
Caused by bacterial spoilage (not a single microorganism)
Acquisition
From eating fish that has undergone temperature abuse.
Signs and Symptoms
Flushing
Rash
Nausea
Vomiting
Causes of Illness
High histamine levels due to spoilage of fish like tuna.
High-Risk Populations
No specific populations; affects anyone when consuming spoiled fish.
Food Associations
Tuna, mahi-mahi, mackerel.
Fatality
Rarely fatal.
Annual Cases
Estimated in the thousands; exact annual cases are uncertain.
Death and Survival Rates
Very low fatality rate; symptoms resolve typically upon treatment.