ILLNESS
The most common foodborne illness (SALVATO & CDC)
What is Campylobacter jejuni (SALVATO)? What is Norovirus (CDC)?
What pathogen presents itself most commonly with vomiting and diarrhea at the same time
What is Norovirus?
The cooking temperature requirements for fish, ratites, and poultry
What are 145*F, 155*F, and 165*F?
Reminder: Ratites are a family of flightless birds with small wings. Ostrich, Rhea and Emu are Ratites.
The pathogens associated with bare hand contact with ready to eat foods (list 3)
What are E. coli 0157:H7, Salmonella spp., Shigella spp., Staphylococcus aureus, Hepatitis A and E and Norovirus?
Which Mechanism of Action has the shortest incubation time?
What is Intoxication?
The intoxications (list 3)
What are Clostridium botulinum, Bacillus cereus (emetic) and Staphylococcus aureus
Pathogens of concern with sushi (list 4)
What are Hepatitis A, Vibrio spp., Norovirus, & Anisakis simplex
The 3 pathogenic serotypes of the Vibrio spp.
What are Vibrio vulnificus, cholera and parahaemolyticus?
"I won't eat at that restaurant again because I know I got food poisoning the last time I went there."
This phenomenon highlights the average consumer's inability to accurately determine what caused their possible foodborne illness. What is it called?
What is "Last Meal Bias"
The pathogen organism with a severe clinical manifestation called hemolytic uremic syndrome
What is E. coli 0157:H7?
The toxin mediated infections (list 3)
What are Clostridium perfringens, Bacillus cereus (diarrheal) and E. coli 0157:H7?
Pathogens of concern with cooling (list 5)
What are Bacillus cereus (emetic and diarrheal), Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus?
The big 6 foodborne illnesses and symptoms
What are Hepatitis A, E. coli 0157:H7, Shigella, Salmonella spp. (typhi and non-typhi) and Norovirus. Symptoms are: vomiting, diarrhea, jaundice, sore throat with a fever, and open cuts or sores on the hands
Has an incubation period of 8-16 hours, typically 10 hours. Case consumed mashed potatoes and gravy. Symptoms include abdominal pain and diarrhea
What is Clostridium perfringens?
The spore formers (list 4)
What are Clostridium botulinum, Bacillus cereus (emetic), Clostridium perfringens and Bacillus cereus (diarrheal)?
Pathogens of concern with cold holding (list 7)
What are Bacillus cereus (emetic and diarrheal), Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus and Vibrio spp.?
DAILY DOUBLE!!!!!!!!!!
Which pathogen is the reason why shellstock tags must be maintained?
What basic information should be listed on a shellstock tag?
What is Hepatitis A?
Harvester identification number, date of harvest, harvest location, type and quantity of shellfish, statement to keep tag in container until empty
Has an incubation period of 1-6 hours, typically 2-4 hours. Symptoms include: severe nausea, vomiting, retching, abdominal cramps, diarrhea and fever may be present
What is Staphylococcus aureus intoxication?
If you drank water from a natural stream while hiking and camping and became sick two weeks later with diarrhea, stomach cramps and gas, do you have a bacteria, parasite or virus? Pathogen name?
What is a parasite? (Giardia lamblia)
DAILY DOUBLE!!!!!!!!!!!!!!
Name the contributing factors for foodborne illnesses caused by spore forming bacteria
What is improper cooling, improper reheating, improper hot holding