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Pathogens
Microorganism
Small, living organism that can only be seen with the aid of
a microscope.
Pathogen
Harmful (illness-causing) microorganism
Toxin
Poison
2-2
Types of Pathogens
Pathogens That Can Contaminate Food and Cause
Foodborne Illness
Viruses
2-3
Bacteria
Parasites
Fungi
F
Food
Temperature
Time
2-4
Acidity
Oxygen
Moisture
F
Food
2-5
2-6
Acidity
Temperature
2-7
Time
2-8
Oxygen
2-9
2-10
Moisture
2-11
Fish
Poultry
Baked potatoes
Shellfish and
crustaceans
Tofu or other
soy-protein food
2-12
continued
Sprouts and
sprout seeds
Untreated garlic-and-oil
mixtures
Foodborne Intoxication
Result of a person eating food containing
toxins that cause an illness. The toxins maybe the
result of chemical contamination
2-13
2-13
Time
Limit how long PHF spends in the
temperature danger zone
2-14
2-15
2-16
Hepatitis A
Illness:
Hepatitis A
Virus:
Hepatitis A
Ready-to-eat food
Fever (mild)
General weakness
Nausea
Abdominal pain
Jaundice (appears later)
2-17
Preventing Hepatitis A
Most Important Prevention Measure
Practice personal hygiene
2-18
Norovirus Gastroenteritis
Illness:
Norovirus gastroenteritis
Bacteria:
Norovirus
Ready-to-eat food
Vomiting
Diarrhea
Nausea
Abdominal cramps
2-19
2-20
Basic Characteristics
Most are controlled by keeping
food out of the temperature
danger zone
Will grow rapidly if FATTOM
conditions are right
Some can change into spores to
keep from dying when they
dont have enough food
Some make toxins in food as
they grow and die
2-21
2-23
Bacteria:
Bacillus cereus
(Diarrheal Illness)
Cooked vegetables
Watery diarrhea
Meat products
No vomiting
Milk
2-24
Bacteria:
Bacillus cereus
(Vomiting Illness)
2-25
Fried rice
Rice pudding
2-26
Listeriosis
Illness:
Listeriosis
Bacteria:
Listeria monocytogenes
Pregnant women:
Miscarriage
Newborns:
Deli meat
Sepsis
Hot dogs
Pneumonia
Soft cheese
Meningitis
Preventing Listeriosis
Most Important Prevention Measure
Control time and temperature
2-28
Hemorrhagic Colitis
Illness:
Hemorrhagic colitis
and
Contaminated produce
Abdominal cramps
Kidney failure (in severe cases)
2-29
2-30
Meat
Diarrhea
Poultry
2-32
Botulism
Illness:
Botulism
Bacteria:
Clostridium botulinum
Preventing Botulism
Most Important Prevention Measure
Control time and temperature
2-34
2-35
Salmonellosis
Illness:
Salmonellosis
Bacteria:
Salmonella spp.
Diarrhea
Dairy products
Abdominal cramps
Produce
Vomiting
Fever
2-36
Preventing Salmonellosis
Most Important Prevention Measure
Prevent cross-contamination
2-37
2-38
Shigellosis
Illness:
Shigellosis
Bacteria:
Shigella spp.
Bloody diarrhea
2-39
Preventing Shigellosis
Most Important Prevention Measure
Practice personal hygiene
2-40
Staphylococcal Gastroenteritis
Illness:
Staphylococcal gastroenteritis
Bacteria:
Staphylococcus aureus
Nausea
2-41
2-42
2-43
Vibrio vulnificus
2-44
Vibrio parahaemolyticus
Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
2-45
2-46
Characteristics of Parasites
Parasites
Cannot survive in food
Need to be in the meat of another
animal to survive (cows,
chickens, pigs, fish)
Can be found in the feces of
animals and people
Can contaminate food and water,
particularly water used to
irrigate produce
Will cause illness if eaten
2-47
2-48
Anisakiasis
Illness:
Anisakiasis
Parasite:
Anisakis simplex
2-49
Pacific salmon
Halibut
Mackerel
Tingling in throat
Coughing up worms
Preventing Anisakiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
2-50
Cryptosporidiosis
Illness:
Cryptosporidiosis
Parasite:
Cryptosporidium parvum
Contaminated water
Watery diarrhea
Produce
Abdominal cramps
Nausea
Weight loss
2-51
Preventing Cryptosporidiosis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
2-52
Giardiasis
Illness:
Giardiasis
Initially
Produce
Fever
Later
2-53
Diarrhea
Abdominal cramps
Nausea
(G.
Preventing Giardiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers
2-54
Fungi
Fungi
Commonly cause food spoilage
and sometimes illness
Fungi
Molds
2-55
Yeasts
2-56
2-57