Foodborne illness – Flashcards

microorganisms, virus, or other substance that causes a disease

Illness caused by a toxin formed in the food prior to consumption

Due to activity of large numbers of bacteria carried by food into the GI tract

-Food borne intoxication. -Sources: reheated foods, meat, poultry, eggs, milk products, stuffing, prepared salads -Common sources: foods high in protein, cream pies, sauces, custards, gravies, and meat salads. Can be contracted from a cut finger, nose, hands, intestines, and sores. -Onset time: 1-7 hours after ingestion. - -Symptoms: nausea, vomiting, pain, diarrhea, NO FEVER. -not destroyed by cooking

-Food borne intoxication. Anaerobic and more deadly than staphylococcus. Small doses can cause serious illness. -Sources: soil, soil-grown products, e.g. potatoes, water, plants, intestinal tracts of human and animals, vacuum packed products, meat, fish, low-acid vegetables, honey (don't give to infants). Spores are destroyed in an acid. -Onset time: 4-36 hours. -Symptoms: Effects the central nervous system, causing double vision, paralysis, inability to swallow, slurred speech, death, and weakness. May be fatal in 3-10 days if not treated.

-Food intoxication. Anaerobic. -Sources: Cafeteria bug, meat and gravy mixtures sitting in steam tables for long periods of time at improper temps. Improperly cooked and reheated foods. Foods cooled slowly and reheated. Meats, soups, gravies, stews, casseroles. Intestinal tract of man and animals. Surfaces of meat and poultry. -Onset time: 8-18 hours. -Symptoms: nausea, vomiting, abdominal pain, diarrhea.

-Foodborne intoxication, aerobic -Emetic sources: rice products, cereal grains, flour, starchy foods (potatoes, pasta), food mixtures (casseroles, sauces, puddings, soups, pastries. -Diarrheal sources: meats, milk, vegetables, fish -Onset time: soon after eating. 30 min-6 hours (emetic), 6-15 hours (diarrheal). Lasts up to 24 hours. -Symptoms: emetic (nausea, vomiting); diarrheal (watery diarrhea, cramps)

-Food-borne infection -Sources: raw and undercooked meat and poultry, eggs, raw dairy, seafoods, melons. Intestinal tract of humans and animals, water, soil. -Onset time: 6-48 hours -Symptoms: fever <-(often), nausea, vomiting, chills, headache

-Food-borne infection -Sources: Intestinal contents of humans and animals, poor hygiene, ill handlers -Food sources with high risk of contamination include milk and dairy products, eggs, steamed lobster, ground ham, potato salad, custard, rice pudding and shrimp salad, food held at room temp for hours. -Grows at 50-113 degreees F, destroyed by cooking -Onset time: 2-60 hours -Symptoms: Fever, diarrhea

-Food-borne infection. Widely distributed. -Sources: Hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese. Unwashed vegetables, fruits, soil, water. Human, animal intestinal tract. -Grows b/w 34-113 degrees F (unlike others, grows easily in fridge). On neutral to slightly alkaline. Resists freezing, drying, heat. -Onset time: unknown. Probably > 12 hours. Serious forms of listeriosis may range from a few days-3 weeks -Symptoms: May harm fetus. Can cause flu-like symptoms, encephalitis (inflammation of brain), meningitis (inflammation of brain and spinal cord membranes). -High mortality rate in immunocompromised people

-Food-borne infection -Common sources: raw or undercooked meat or poultry -Sources: raw milk, raw vegetables. In animal flesh, the intestinal tract of cattle, sheep, pigs, and poultry. -Onset time: 1-7 days (not hours) (or 3-5 days?) -Symptoms: abdominal pain, bloody diarrhea, more common cause of gastroenteritis

-Food-borne infection -Sources: raw/undercooked seafood -Onset time: 4-96 hours (16 hrs?) after ingestion -Symptoms: fever, vomiting, cramps, diarrhea -yields a norovirus

-Food-borne infection -Sources: Feces, water polluted by feces. Transmitted by flies. Human intestinal tract. Moist prepared foods handled w/ bare hands during prep: salads (chicken, tuna, shrimp, potato). Raw produce, watermelon. -Onset time: 12-50 hours after ingestion -Symptoms: Diarrhea, abdominal pain

-Food-borne infection -Sources: rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice. Human and animal intestinal tract. -Can survive freezing, high acidity, can grow at refrigerator temperatures -Onset time: 3-8 days after ingestion -Symptoms: diarrhea, severe cramping

-Food-borne infection. Illness caused by poor personal hygiene among infected food handlers. -Sources: Human feces. Transmitted through contaminated water, human contact, vegs fertilized by manure, manufactured ice cubes. Ready to eat food, shellfish from contaminated water. -Onset time: A few hours after eating, person can become contagious. -Symptoms: vomiting, diarrhea, nausea in 24-48 hrs, abdominal cramps

-grow in warm temps (77-86 F), damp, dark conditions, grow best on acid, neutral, sweet foods -used in curing cheese, making soy sauce -don't usually produce harmful substances -boil to destroy

-grow w/ water, energy (ex. sugar), acid medium in oxygen, 77-86 F -bread making, produces bubbles of gas -destroyed by boiling

-need abundant MOISTURE, NEUTRAL foods, 68-113 F -some > 113 F (thermophilic) -aerobic or anaerobic -destroyed by temperatures of pasteurization (145 F for 30 min) -Danger zone 41-135 F

inactive @ boiling pt of water (100 C or 212 F)

-foods last up to one year -bacteria grow best @ pH near neutral -high acid foods support less bacterial growth -botulism more readily destroyed by heat in acid

used as humectants, which retain moisture, increase firmness and tenderness

-cold sterilization (temp. of food doesn't rise much even though large amounts of energy are used) -to prevent off-flavors in meat, irradiate meat frozen -approved by FDA for spices, beef, lamb, pork, poultry, wheat, potatoes -kills most harmful bacteria in foods other than milk -exposes food to gamma rays or radiant energy to decrease harmful bacteria

-antioxidants for fatty products -chemical preservative to prevent lipid peroxidation

bacteria growth

food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment