Culinary - Food Bourne Illnesses

Bacteria (1)

100

Name the bacteria: 

commonly found in beef products primarily in the intestines 

E. Coli

200

Name the bacteria:

This bacteria is easily spread from person to person and comes from improperly heated foods

Staphylococcus Aureus

300

Name the bacteria:

This bacteria that is typically the 24 hour stomach bug that comes from meats, stews, beans, and other dishes that reheated.

Clostridium Perfringens

400

Name the bacteria:

usually takes about 3 days to show up, signs of infection, commonly found in raw and undercooked fish and shellfish

Vibrio

500

Name the bacteria:

can cause stillborn birth and is commonly found in unpasteurized cheese, ice cream, and uncured deli meats

Listeria

Bacteria (2)

100

Name the bacteria:

found in beverages and ready to eat foods

Salmonella Typhi

200

Name the bacteria:

characterized by acute onset of fever, abdominal pain, diarrhoea, nausea and sometimes vomiting. Found in poultry, eggs, meat, dairy, and produce.

Nontyphoidal Salmonella

300

Name the bacteria:

This bacteria causes short term diarrhea and abdominal cramps from rice, grains, and cereal.

Bacillus Cereus

400

Name the bacteria:

leads to E. Coli, found in ground beef and produce (found in the intestines)

Shigella Toxin

500

Name the bacteria: 

found in canned foods, sous vide foods, symptoms last for 2-3 days

Botulism

Fungi and Viruses

100

Name the Virus:

known as the "cruise ship virus", found in ready to eat foods, and shellfish from contaminated water

Norovirus (or Hepatitis A)

200

Name the virus:

Found in ready to eat foods and shellfish. Caused by contaminated water.

Hepatitis A

300

Name 3 ways to prevent bacteria FBI's

cook to proper temperatures, wash your hands, refrigerate properly, maintain a clean area, don't cross contaminate

400

Name the Fungi:

Infected from fungi and mold that are often found in contaminated grain that is consumed. Symptoms are often flu-like.

Mycotoxins

500

Name the Fungi:

Found in agricultural crops that are contaminated with toxins from a certain family of fungi. Can cause jaundice, vomiting, and abdominal pain. 

Aflatoxin

Parasites

100

Name the parasite: 

This parasite causes an intestinal infection and is commonly found in ready to eat foods

Cyclospora

200

Name the protozoa:

causes diarrhea, commonly found in soil, or water contaminated by animal feces

Giardia

300

Name the parasite:

Commonly found in undercooked or contaminated meats. Can also come from animal feces such as cleaning a cat litter box.

Toxoplasma

400

Name the protozoa:

a parasite that is the leading cause of Waterbourne Disease for humans in the United States

Cryptosporidium

500

Name the parasite:

Infection of humans from a tapeworm. Can be infected by eating raw or undercooked meat that is contaminated with the parasite.

Taeniasis

Miscellaneous

100

Name at least 3 members of the high-risk population.

Elderly, Children, people with a weakened immune system, pregnant women

200

What provides protection for people to not get fired because they have HIV or Hepatitis B?

The Americans with Disabilities Act (ADA)

300

How many degrees are allowed for the temperature to be off for air and food?

Air - + or - 3 degrees

Food - + or - 2 degrees

400

What is slacking?

gradual thawing of food to prep for deep frying

500

What is the purpose of the food defense program, what acronym is used to describe the food defense program?

They address the points in an operation where food is at risk, ALERT - Assure, Look, Employees, Reports, Threat