Show:
Salmonella
E. Coli
Botulism
Hepatitis A
Staphylococcus
100
What is the cause of Salmonella?
Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved.
100
What are the symptoms of E. Coli?
Severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.
100
How do you prevent Botulism?
Boil home-canned foods/never inject street drugs.
100
What is the cause of Hepatitis A?
Mollusks (oysters, clams, mussels, scallops, and cockles) become carriers when their beds are polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooking does not always kill the virus.
100
What are the symptoms of Staphylococcus?
Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal.
200
What are the symptoms of Salmonella?
Diarrhea, fever, abdominal cramps, vomiting.
200
What is the cause for E. Coli?
Eating meat, especially ground beef, that has not been cooked sufficiently to kill E. Coli can cause infection. Contaminated meat looks and smells normal. Although the number of organisms required to cause disease is not known, it is suspected to be very small.
200
What are the symptoms of Botulism?
Neurotoxic symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system.
200
How do you prevent Hepatitis A?
Wash your hands after using the bathroom/avoid unclean food and water.
200
What's the cause of Staphylococcus?
Toxin produced when food contaminated with the bacteria is left too long at room temperature. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxins.
300
How do you prevent Salmonella?
Cook poultry, beef, and eggs thoroughly/wash hands.
300
How can you prevent E. Coli?
Wash utensils/keep raw foods separate.
300
What is the cause for Botulism?
These bacteria produce toxins only in an anaerobic (oxygen-less) environment of little acidity. The spores are heat resistant and can survive in foods that are incorrectly or minimally processed. Most of the small number of outbreaks reported annually in the U.S. are associated with inadequately processed, home-canned foods, but occasionally commercially-produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have been vehicles for human botulism.
300
What are the symptoms for Hepatitis A?
Begins with malaise, appetite loss, nausea, vomiting, and fever. After 3-10 days patient develops jaundice with darkened urine. Severe cases can cause liver damage and death.
300
How do you prevent Staphylococcus?
Wash hands thoroughly/do not prepare food if you're ill.
400
Another word for Salmonella is...
Salmonellosis.
400
Another word for E. Coli is...
Escherichia coli.
400
Another word for Botulism is...
Botulinum toxin.
400
Another word for Hepatitis A is...
Hepatitis A virus.
400
Another word for Staphylococcus is...
Staphylococcal food poisoning.
500
Tell us 2 of the following or more to get all 500 points. -Cause -Prevention -Scientific Name -Symptoms (For Salmonella)
-Cause: Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved. -Prevention: Cook poultry, beef, and eggs thoroughly/wash hands. -Scientific Name: Salmonellosis -Symptoms: Diarrhea, fever, abdominal cramps, vomiting.
500
Tell us 2 of the following or more to get all 500 points. -Cause -Prevention -Scientific Name -Symptoms (For E. Coli)
-Cause: Eating meat, especially ground beef, that has not been cooked sufficiently to kill E. Coli can cause infection. Contaminated meat looks and smells normal. Although the number of organisms required to cause disease is not known, it is suspected to be very small. -Prevention: Wash utensils/keep raw foods separate. -Scientific Name: Escherichia coli. -Symptoms: Severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.
500
Tell us 2 of the following or more to get all 500 points. -Cause -Prevention -Scientific Name -Symptoms (For Botulism)
-Cause: These bacteria produce toxins only in an anaerobic (oxygen-less) environment of little acidity. The spores are heat resistant and can survive in foods that are incorrectly or minimally processed. Most of the small number of outbreaks reported annually in the U.S. are associated with inadequately processed, home-canned foods, but occasionally commercially-produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have been vehicles for human botulism. -Prevention: Boil home-canned foods/never inject street drugs. -Scientific Name: Botulinum toxin. -Symptoms: Neurotoxic symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system.
500
Tell us 2 of the following or more to get all 500 points. -Cause -Prevention -Scientific Name -Symptoms (For Hepatitis A)
-Cause: Mollusks (oysters, clams, mussels, scallops, and cockles) become carriers when their beds are polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooking does not always kill the virus. -Prevention: Wash your hands after using the bathroom/avoid unclean food and water. -Scientific Name: Hepatitis A virus. -Symptoms: Begins with malaise, appetite loss, nausea, vomiting, and fever. After 3-10 days patient develops jaundice with darkened urine. Severe cases can cause liver damage and death.
500
Tell us 2 of the following or more to get all 500 points. -Cause -Prevention -Scientific Name -Symptoms (For Staphylococcus)
-Cause: Toxin produced when food contaminated with the bacteria is left too long at room temperature. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxins. -Prevention: Wash hands thoroughly/do not prepare food if you're ill. -Scientific Name: Staphylococcal food poisoning. -Symptoms: Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal.