Big Six
Commonly linked foods: poultry and eggs.
What is Nontyphoidal Salmonella.
Illness: Shigellosis
What is Shigella spp.
A harmful microorganism.
What is a pathogen.
Main sources: seafood, wild game, and food processed with contaminated water, such as produce.
What is a parasite.
Small, living organism that can be seen only with a microscope.
What is a Microorganism.
Commonly Linked Foods are ground beef (raw and undercooked) and contaminated produce
What is Escherichia coli, also known as E. coli.
Most Common Symptoms
Fever (mild)
General Weakness
Jaundice (appears later)
What is Hepatitis A
You usually have control over these two conditions.
What is time and temperature.
Carried by human beings and animals and require a living host.
What is a virus.
Acronym for the six conditions bacteria need to grow.
What is FATTOM.
Most Common Symptoms: Vomiting, Diarrhea, Nausea, Abdominal cramps
Illness: gastroenteritis
What is Norovirus.
Most Common Symptoms:
High fever
Weakness
Abdominal pain
What is Salmonella Typhi.
Bacteria that need oxygen to grow.
What is aerobic bacteria.
Pathogens that spoil food and sometimes make people sick.
What are fungi.
Between 41°F and 135°F (5°C and 57°C).
What is the temperature danger zone.
Illness: Typhoid Fever
What is Salmonella Typhi.
Commonly linked foods: salads containing TCS food and food in contact with contaminated water
What is Shigella spp.
The four stages of bacterial growth.
What are lag, log, stationary, and death.
Main sources are seafood, plants, mushrooms.
What are toxins.
70˚F to 125˚F (21˚C to 52˚C).
What is the rapid growth zone.
Most Common Symptoms:
Diarrhea (becomes bloody)
Abdominal cramps
Kidney failure (in severe cases)
What is Escherichia coli, also known as E. coli.
Commonly linked foods: Ready-to-eat food and beverages
What is Salmonella Typhi.
Characteristics include cannot be seen, smelled, or tasted; grow rapidly if conditions are correct; and can produce toxins as they grow and die.
What are bacteria.
These can be transferred from person to person, person to food, and person to food-contact surfaces.
What are viruses.
The six common symptoms of foodborne illness.
What is Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, and Jaundice.