2-3
CHAPTER 2
UNDERSTANDING The microworld

Microorganism
Small, living organism
(4 Types-bacteria, viruses, parasites & fungi)
Pathogen
Illness-causing microorganism
Toxin
Poison
Temperature Danger Zone
The temperature range between 41 °F and 135°F (5°C to
57 °C), within which most foodborne microorganisms rapidly grow.
2-2

2-3
Microorganisms (Pathogens) That Can
Contaminate
Food and Cause Foodborne Illness
Viruses Bacteria Parasites Fungi

2-4
Microorganisms
Can Be Divided Into 2 Groups

2-5
F A T T O M

2-6
What Pathogens need to Grow

What Pathogens need to Grow
Food
Pathogens (Microorganisms) require nutrients found in potentially hazardous food to grow
Proteins
Carbohydrates
2-7

What Pathogens need to Grow
Acidity
Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)
2-8

What Pathogens need to Grow
Temperature
Most Pathogens (microorganisms) grow well at
Temperatures between 41˚F and 135˚F (5˚C and 57˚C)
This range is known as the temperature danger zone (TDZ)
2-9

What Pathogens need to Grow
Time
Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ = growth high enough to cause illness
2-10

What Pathogens need to Grow
Oxygen
Some pathogens require oxygen to grow, while others grow when oxygen is absent
2-11

What Pathogens need to Grow
Oxygen
Some pathogens require oxygen to grow, while others grow when oxygen is absent
Examples of food that may have bacteria that can grow without Oxygen are:
1.
Cooked rice.
2.
Untreated garlic-oil mixtures.
3.
Baked potatoe.
2-12

What Pathogens need to Grow
Moisture
Pathogens need moisture in food to grow
Most microorganisms grow well in moist food
Moisture is calculated using a measurement called water activity (a w
)
Potentially hazardous food typically has an a w of .85 or higher (Measured on a scale of 0.0 to
1.0)
Water has an a w of 1.0.
2-13

2-14
What Pathogens need to Grow

Alternate methods to keep microorganisms from growing.
2-15

•
Milk and dairy products
Meat: beef, pork, and lamb
Fish Baked potatoes
2-16
Eggs (except those treated to eliminate
Salmonella spp.)
Poultry
Shellfish and crustaceans

•
continued
Heat-treated plant food, such as cooked rice, beans, and vegetables
Tofu or other soy-protein food
Sprouts and sprout seeds
Sliced melons, cut tomatoes, and cut leafy greens
Untreated garlic-and-oil mixtures
2-17

Alternate methods to keep microorganisms from growing.
1.
Add acid.
2.
Decrease the water activity by adding sugar, salt, alcohol or acid.
3.
Vacuum package to remove oxygen.
These methods may not be practical for individual establishments ------ BUT ----
--
Time – Temperature Control is effective at any place.
Time: No more than 4 hours spent in the TDZ.
Temperature : [ < 41 0 F. and > 135 0 F.]
2-18

Examples of Ready-to-Eat Food
 Washed fruit and vegetables (whole and cut)
 Deli meat
 Bakery items
 Sugar, spices, and seasonings
 Cooked food
2-19

Which conditions typically support the growth of microorganisms?
___1. Food high in fat content
___2. Protein food source
___3. pH of 9.0
___4. Temperature of 155

F (68

C) or higher
___5. Dry environment
2-20

Which conditions typically support the growth of microorganisms?
___1. Food high in fat content
_x_ 2. Protein food source
___3. pH of 9.0
___4. Temperature of 155

F (68

C) or higher
___5. Dry environment
2-21

CLASSIFYING FOODBORNE ILLNESSES
These are the classifications of Foodborne Illnesses.
Each occurs in a different way.
2-22

CLASSIFYING FOODBORNE ILLNESSES

The symptoms of foodborne infection do not appear immediately.
2-23

CLASSIFYING FOODBORNE ILLNESSES
The food eaten contains toxins.
The toxin may have been made by a pathogen -OR-
It may be the result of chemical contamination -ORthe toxin may be a natural part of the plant or animal.
The symptoms of foodborne intoxications appear quickly—usually in a few hours.
2-24

CLASSIFYING FOODBORNE ILLNESSES
The food eaten contains pathogens.
The pathogens produce illness-causing toxins in the intestines.
2-25

Basic Characteristics
Unlike bacteria, they rely on a living cell to reproduce
Unlike bacteria, they do not reproduce in food
Some may survive freezing and cooking
Can be transmitted from person to person, from people to food, and from people to food-contact surfaces
Can contaminate both food and water supplies
Classified as infections
2-26

Caused by Viruses
Hepatitis A
Norovirus Gastroenteritis
2-27

2-28
Illness: Hepatitis A
Virus: Hepatovirus or hepatitis A virus

2-29
Illness: Hepatitis A continued
Virus: Hepatovirus or hepatitis A virus

Viral Illnesses
Illness: Hepatits A
Virus: Hepatits A
Commonly Associated Food:
•Ready-to-eat (Deli meats, Produce, Salad)
•Raw & partially cooked shellfish
Most Common Symptoms:
•Fever (mild)
•General weakness
•Nausea & Abd pain
•Later-> Jaundice
Most Important Prevention Measures:
•To prevent the transfer of virus:
•Wash hands properly
•Exclude employees with jaundice and/or hepatitis A diagnosis.
•Other Preventative Measures:
•Reputable suppliers of shellfish
2-30

2-31
Illness: Norovirus Gastroenteritis
Virus: Norovirus

Illness: Norovirus Gastroenteritis continued
Virus: Norovirus
2-32

Viral Illnesses
Illness: Noravirus Gastroenteritis
Virus: Norovifus
Commonly Associated Food:
•Ready-to-eat
•Shellfish contaminated by sewage
Most Common Symptoms:
•Vomiting
•Diarrhea
•Nausea
•Abdominal cramps
Most Important Prevention Measures:
•To prevent the transfer of virus:
•Wash hands properly
•Exclude employees with diarrhea or vomiting and/or
Noravirus diagnosis.
•Other Preventative Measures:
•Reputable suppliers of shellfish
2-33

Basic Characteristics
Living, single-celled
Can be carried by food, water, soil, animals, humans, or insects
Can reproduce rapidly under favorable conditions
2-34

Basic Characteristics continued
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
2-35

Spores
A form some bacteria can change into
Allows the bacteria to protect themselves when nutrients are not available.
Commonly found in soil
Spores can resist heat
Can revert back to a form capable of growth
2-36

Caused by Bacteria
Bacterial illnesses have been grouped by the way they are classified:
infection, intoxication or toxin-mediated infection.
Infections: Intoxications:
Campylobacteriosis Bacillus cereus Gastroenteritis
Salmonellosis
Shigellosis
Listeriosis
Vibrio parahaemolyticus
Gastroenteritis
Staphylococcal Gastroenteritis
Botulism
Toxin-Mediated Infections:
Clostridium perfringens
Gastroenteritis
Hemorrhagic colitis
Vibrio vulnificus Primary
Septicemia / Gastroenteritis
2-37

2-38
•
– Bacillus cereus gastroenteritis
– Listeriosis
– Hemorrhagic colitis
– Clostridium perfringens gastroenteritis
– Botulism

2-39
•
– Salmonellosis

2-40
•
– Shigellosis
– Staphylococcal gastroenteritis

2-41
•
– Vibrio gastroenteritis
– Vibrio vulnificus primary septicemia

2-5
Major Bacteria That Cause Foodborne
Illness
•
– Salmonella Typhi
– Shigella spp.
– Enterohemorrhagic and shiga toxin-producing Escherichia coli

2-6
Major Bacteria That Cause Foodborne
Illness
Bacteria : Salmonella Typhi (SAL-me-NEL-uh TI-fee)
Source : People
Food Linked with the Bacteria
• Ready-to-eat food
• Beverages
Prevention Measures
• Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation
• Wash hands
• Cook food to minimum internal temperatures

Illness: Bacillus cereus Gastroenteritis
Bacteria: Bacillus cereus .
Commonly Associated Food:
•Diarrheal Toxin:
Cooked corn Cooked potatoes
Cooked vegetables Meat products
•Emetic Toxin:
Cooked Rice (Including Fried Rice or Rice
Most Common Symptoms:
•Diarrheal Toxin:
•Watery Diarrhea
•Emetic Toxin:
•Nausea & Vomiting
•To reduce the bacteria in food:
•Cook food to required minimum temperature.
•To prevent growth of bacteria in food:
•Hold food at the proper temperature
•Cool food properly
2-42

2-43
Illness: Listeriosis
Bacteria: Listeria monocytogenes

2-44
Illness: Listeriosis continued
Bacteria: Listeria monocytogenes

Illness: Listerlosis
Bacteria: Listeria monocytogenes spp.
Commonly Associated Food:
•Raw meat
•Unpasteurized milk & milk products
•Ready to eat food (deli meats, hot dogs, soft cheese)
Most Common Symptoms: Most Important Prevention Measures:
•Pregnant womenspontaneous abortion
•Newborns- sepsis, pneumonia, meningitis
•Discard by use-by or expiration date
•To reduce the bacteria in food: Cook to required minimum internal temperature.
•To prevent the transfer of bacteria to food — prevent cross-contamination.
2-45

2-8
Major Bacteria That Cause Foodborne
Illness
Bacteria : Enterohemorrhagic and shiga toxin-producing
Escherichia coli (ess-chur-EE-kee-UH-KO-LI)
Source : Intestines of cattle; infected people
Food Linked with the Bacteria
• Ground beef (raw and undercooked)
• Contaminated produce
Prevention Measures
• Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria
• Cook food, especially ground beef, to minimum internal temperatures
• Purchase produce from approved, reputable suppliers
• Prevent cross-contamination between raw meat and ready-to-eat food

2-46
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7 and O157:NM

2-47
Illness: Hemorrhagic colitis continued
Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7 and O157:NM

Illness: Hemorrhagic Colitis
Bacteria: Shiga toxin-producing Escherichia coli
Commonly Associated Food:
•Ground Beef (raw and undercooked)
•Contaminated produce
Most Common
Symptoms:
•Diarrhea
•Abdominal cramps
•Severe cases – hemolytic uremic syndrome
Most Important Prevention Measures:
•To reduce the bacteria in food:
•Cook food to required minimum temperatures.
•To prevent the transfer of bacteria:
•Prevent cross contamination
•Exclude employees with diarrhea and/or hemorrhagic colitis.
2-48

2-49
Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens

2-50
Illness: Clostridium perfringens
Gastroenteritis continued
Bacteria: Clostridium perfringens

Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
Commonly Associated Food:
•Meat
•Poultry
•Dishes made with meat & poultry
Most Common
Symptoms:
•Diarrhea
•Severe abdominal pain
Most Important Prevention Measures:
•To prevent the growth of bacteria (especially in meat dishes):
•Cool and reheat food properly
•Hold food at proper temperature
2-51

2-52
Illness: Botulism
Bacteria: Clostridium botulinum

2-53
Illness: Botulism continued
Bacteria: Clostridium botulinum

Illness: Botulism
Bacteria: Clostridium botulinum .
Commonly Associated Food:
•Improperly canned food
•Reduced oxygen-packaged food
•Temperature-abused vegetables
•Baked potatoes
•Untreated garlic-oil mixtures
Most Common Symptoms:
•Nausea & Vomiting
•Weakness
•Double vision
•Difficulty speaking & swallowing
Most Important Prevention Measures:
•Hold, cool and reheat food properly.
•Inspect canned food for damage.
2-54

2-55
Illness: Salmonellosis
Bacteria: Salmonella spp.

2-56
Illness: Salmonellosis continued
Bacteria: Salmonella spp.

Illness: Salmonellosis
Bacteria: Salmonella spp.
Commonly Associated Food:
•Poultry and eggs
•Dairy products
•Beef
Most Common Symptoms:
•Diarrhea
•Abdominal Cramps
•Fever
•Headache
Most Important Prevention Measures:
•To reduce bacteria in food — cook to minimum internal temperatures.
•To prevent the transfer of bacteria to food —prevent cross-contamination; exclude foodhandlers diagnosed with salmonellosis.
2-57 2-15

2-7
Major Bacteria That Cause Foodborne
Illness
Bacteria : Shigella spp. (shi-GEL-uh)
Source : Human feces
Food Linked with the Bacteria
• Food easily contaminated by hands, such as salads containing TCS food
(potato, tuna, shrimp, macaroni, chicken)
• Food that has made contact with contaminated water, such as produce
Prevention Measures
• Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation
• Exclude food handlers who have diarrhea from the operation
• Wash hands
• Control flies inside and outside the operation

Food Involved
Illness:
Shigellosis
Bacteria: Shigella spp.
Prevention
 Raw poultry/poultry salads
 Raw meat/meat products
 Fish/shrimp
 Milk /dairy products
 Shell eggs/egg products
 Cook poultry and other food to required minimum internal temperatures
 Avoid cross-contamination
 Properly refrigerate food
 Properly cool cooked meat/meat products
 Properly handle and cook eggs
 Keep foodhandlers with diarrhea out of the operation
 Keep foodhandlers diagnosed with shigellosis out of the operation
 Wash hands
 Control flies inside and outside the operation
2-58

Illness: Shigellosis
Bacteria: Shigella spp.
Commonly Associated Food:
•Foods contaminated by hands
•Food contaminated by water
Most Common Symptoms:
•Bloody Diarrhea
•Abdominal Cramps
•Fever
Most Important Prevention Measures:
•To prevent the transfer of bacteria to food — exclude foodhandlers with diarrhea or diagnosed with shigellosis; wash hands; control flies.
2-59

2-60
Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus aureus

2-61
Illness: Staphylococcal
Gastroenteritis continued
Bacteria: Staphylococcus aureus

Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus aureus .
Commonly Associated Food:
•Food that requires handling during preparation including:
•Salads containing potentially hazardous food (egg, tuna, chicken, macaroni)
•Deli Meats
Most Common
Symptoms:
•Nausea
•Vomiting & Retching
•Abdominal cramps
Most Important Prevention Measures:
•To reduce the bacteria in food:
•Wash hands
•Cover cuts
•Restricted foodhandlers with infected cuts
•To prevent growth of bacteria in food:
•Minimize time food is in TDZ.
•Cook, Hold & Cool food properly
2-62

Illness: Vibrio primary Septicemia.
Vibrio vulnificus Gastroenteritis
Bacteria: Vibrio Vulnificus .
Commonly Associated Food:
•Raw or partially cooked oysters
Most Common Symptoms:
•Primary Septicemia (Most Common)
•Fever & Chills
•Nausea
•Skin lesions
•Diarrhea & Vominting
•Gastroenteritis (Less Common)
•Diarrhea
•Abdominal Cramps
Most Important Prevention Measures:
•Purchase oysters from approved reputable suppliers.
•Cook oysters to required minimum internal temperature.
2-63

Illness: Vibrio parahaemolyticus
Gastroenteritis
Bacteria: Vibrio parahaemolyticus .
Commonly Associated Food:
•Raw or partially cooked oysters
Most Common Symptoms:
•Diarrhea & Abdominal Cramps
•Nausea & Vomiting
•Low grade fever & chills
Most Important Prevention Measures:
•Purchase oysters from approved reputable suppliers.
•Cook oysters to required minimum internal temperature.
2-64

Basic Characteristics
Living organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals and can be transmitted to humans
Pose a hazard to food and water
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
2-65

Caused by Parasites
3 major foodborne illnesses caused by parasites
Anisakiasis
Giardiasis
Cryptosporidiosis
2-66

Parasite Illnesses
Illness: Anisakiasis
Parasite: Anisakis simplex
Commonly Associated Food:
•Raw and undercooked (Herring, Cod, Halibut, Mackerel,
Pacific salmon)
Most Common Symptoms:
•Tingling in throat
•Coughing up worms
•Nausea / Vomiting
•Diarrhea / Stomach pain
Most Important Prevention Measures:
•To prevent the parasite in food:
•Cook fish to required min internal temps
•Reputable approved suppliers .
•If fish will be served raw or undercooked:
•Purchase sushi-grade fish
2-67

2-68
Illness: Intestinal Cryptosporidiosis
Parasite: Cryptosporidium parvum

Illness: Intestinal Cryptosporidiosis continued
Parasite: Cryptosporidium parvum
2-69

Parasite Illnesses
Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
Commonly Associated Food:
•Untreated or improperly treated water
•Contaminated produce
Most Important Prevention Measures:
Most Common Symptoms:
•Watery Diarrhea
•Stomach cramps
•Nausea
•Weight loss
•To prevent the transfer of parasite to food:
•Wash hands
•Exclude workers with diarrhea.
•Other Preventative Measures:
•Reputable approved suppliers
•Use properly treated water
2-70

2-71
Illness: Giardiasis
Parasite: Giardia duodenalis

2-72
Illness: Giardiasis continued
Parasite: Giardia duodenalis

Parasite Illnesses
Illness: Giardiasis
Parasite: Giardia duodenalis
Commonly Associated Food:
•Improperly treated water
Most Common Symptoms:
•First –Fever
•Then– Loose stools
•Abdominal cramps
•Nausea
Most Important Prevention Measures:
•To prevent the transfer of parasite to food:
•Wash hands
•Exclude workers with diarrhea.
•Other Preventative Measures:
•Use properly treated water
2-73

2-4
Biological Contamination
Common symptoms of foodborne illness:




Diarrhea
Vomiting
Fever
Nausea


Abdominal cramps
Jaundice (yellowing of skin and eyes)
Onset times:


Depend on the type of foodborne illness
Can range from 30 minutes to six weeks

Fungi
Commonly cause food spoilage and sometimes illness
Fungi
Molds Yeasts
2-74

Basic Characteristics
Spoil food and sometimes cause illness
Grow well in acidic food with a low water activity
Freezing prevents or reduces their growth, but does not destroy them
Some produce toxins such as aflatoxins
2-75

Basic Characteristics
Some spoil food rapidly
Grow well in acidic food with low water activity
May produce a smell or taste of alcohol as they spoil food
May appear as a pink discoloration or slime and may bubble
2-76

Biological Toxins
2-12
Origin:
 Naturally occur in certain plants, mushrooms, and seafood


Seafood toxins:
Produced by pathogens found on certain fish o Tuna, bonito, mahimahi o Histamine produced when fish is timetemperature abused
Occur in certain fish that eat smaller fish that have consumed the toxin o Barracuda, snapper, grouper, amberjack o Ciguatera toxin is an example

Biological Toxins
Illness:


Symptoms and onset times vary with illness
People will experience illness within minutes
General symptoms:




2-13

Diarrhea or vomiting
Neurological symptoms o Tingling in extremities o Reversal of hot and cold sensations
Flushing of the face and/or hives
Difficulty breathing
Heart palpitations

2-77
•
– Be produced by pathogens
– Come from a plant or animal

2-78
•
– Scombroid poisoning
– Ciguatera fish poisoning

2-79
Illness: Scombroid poisoning
Toxin: Histamine
Commonly Linked Food
Tuna
Bonito
Mackerel
Mahi mahi
Most Common Symptoms
Initially
 Burning/tingling in mouth or throat
 Reddening of the face and neck
 Headache  Sweating
Possibly later
 Diarrhea  Vomiting

2-80
•
– Purchase from approved, reputable suppliers
•
– Prevent time-temperature abuse during storage and preparation

2-81
Illness: Ciguatera fish poisoning Toxin:
Ciguatoxin
Commonly Linked Food
 Jacks  Snapper
Most Common Symptoms
Predatory tropical reef fish from
Pacific Ocean, Western Indian
Ocean, and Caribbean Sea:
 Barracuda  Grouper
Reversal of hot and cold sensations
Tingling in fingers, lips, or toes
Joint and muscle pain
Nausea
Vomiting

2-82
•
– Purchase predatory tropical reef fish from approved, reputable suppliers

2-83
•
– Paralytic shellfish poisoning
(PSP)
– Neurotoxic shellfish poisoning (NSP)
– Amnesic shellfish poisoning
(ASP)

2-84
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked Food Most Common Symptoms
Shellfish found in colder waters such as those of the Pacific and
New England coasts:
Numbness


Clams
Oysters


Mussels
Scallops
Tingling in mouth, face, arms, and legs
Dizziness
Nausea
Vomiting
Diarrhea

2-85
•
– Purchase shellfish from approved, reputable suppliers

2-86
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin: Brevetoxin
Most Common Symptoms Commonly Linked Food
Shellfish in warmer waters of west coast of Florida, Gulf of
Mexico, and Caribbean Sea:
 Clams
 Mussels
 Oysters
Tingling and numbness of the lips, tongue, and throat
Dizziness
Reversal of hot and cold sensations
Vomiting
Diarrhea

2-87
•
– Purchase shellfish from approved, reputable suppliers

2-88
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
Commonly Linked Food
Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:
 Clams
 Mussels
 Oysters
 Scallops
Most Common Symptoms
Initially
 Vomiting
 Diarrhea
 Abdominal pain
Possibly later
 Confusion
 Memory loss
 Disorientation
 Seizure
 Coma

2-89
•
– Purchase shellfish from approved, reputable suppliers

2-90
•
– Are caused by eating toxic wild mushrooms
– Occur when toxic mushrooms are mistaken for edible ones
– Can be prevented by purchasing from approved, reputable suppliers

2-91
•
– Usually happen when plants are purchased from unapproved suppliers
– Can happen when certain plants aren’t cooked correctly (i.e., undercooked kidney beans)
– Can be prevented by purchasing plants from approved, reputable suppliers

Foodborne Infections
Result when a person eats food containing pathogens, which then grow in the intestines and cause illness
Foodborne Intoxications
Result when a person eats food containing toxins that cause illness
Foodborne Toxin-Mediated Infections
Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines
2-92

Foodborne microorganisms grow well at temperatures between
A. 32 0 and 70 0 F (0 0 C and 21 0 C)
B. 38 0 F and 155 0 F (3 0 C and 68 0 C)
C. 41 0 F and 135 0 F (5 0 C and 57 0 C)
D. 70 0 F and 165 0 F (21 0 C and 74 0 C)
2-93

Foodborne microorganisms grow well at temperatures between
A. 32 0 and 70 0 F (0 0 C and 21 0 C)
B. 38 0 F and 155 0 F (3 0 C and 68 0 C)
C. 41 0 F and 135 0 F (5 0 C and 57 0 C)
D. 70 0 F and 165 0 F (21 0 C and 74 0 C)
2-94

Which condition does not typically support the growth of microorganisms?
A. Moisture
B. Protein
C. Time
D. High acidity
2-95

Which condition does not typically support the growth of microorganisms?
A. Moisture
B. Protein
C. Time
D. High acidity
2-96

Which microorganism is primarily found in the hair, nose and throat of humans?
A. Hepatitis A virus
B. Giardia duodenalis
C. Staphylococcus aureus
D. Clostridium botulinum
2-97

Which microorganism is primarily found in the hair, nose and throat of humans?
A. Hepatitis A virus
B. Giardia duodenalis
C. Staphylococcus aureus
D. Clostridium botulinum
2-98

While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
A. Salmonella spp
B. Campylobacter jejuni
C. Shiga toxin-producing E. coli
D. Norovirus
2-99

While commonly associated with ground beef, which microorganism has also been associated with contaminated lettuce?
A. Salmonella spp
B. Campylobacter jejuni
C. Shiga toxin-producing E. coli
D. Norovirus
2-100

A person who has campylobacteriosis may experience
A. Chills and skin lesions
B. Weakness and double vision
C. Headache and bloody diarrhea
D. Diarrhea alternating with constipation
2-101

A person who has campylobacteriosis may experience
A. Chills and skin lesions
B. Weakness and double vision
C. Headache and bloody diarrhea
D. Diarrhea alternating with constipation
2-102

Which practice can help prevent salmonellosis?
A. Purchasing sushi-grade fish
B. Inspecting canned food for damage
C. Cooking eggs and poultry to the proper temperature
D. Purchasing oysters from reputable approved suppliers.
2-103

Which practice can help prevent salmonellosis?
A. Purchasing sushi-grade fish
B. Inspecting canned food for damage
C. Cooking eggs and poultry to the proper temperature
D. Purchasing oysters from reputable approved suppliers.
2-104

Which practice can help prevent staphylococcal gastroenteritis?
A. Prohibiting the use of unpasteurized dairy products
B. Controlling flies inside and outside the establishment
C. Purchasing shellfish from reputable approved sources.
D. Restricting foodhandlers with infected cuts from working around food.
2-105

Which practice can help prevent staphylococcal gastroenteritis?
A. Prohibiting the use of unpasteurized dairy products
B. Controlling flies inside and outside the establishment
C. Purchasing shellfish from reputable approved sources.
D. Restricting foodhandlers with infected cuts from working around food.
2-106

Which microorganism has been associated with produce irrigated with contaminated water?
A. Anisakis simplex
B. Vibrio parahaemolyticus
C. Cyclospora cayetanensis
D. Clostridium perfringens
2-107

Which microorganism has been associated with produce irrigated with contaminated water?
A. Anisakis simplex
B. Vibrio parahaemolyticus
C. Cyclospora cayetanensis
D. Clostridium perfringens
2-108

Which statement about foodborne mold is not true?
A. Some types produce toxins
B. It grows well in acidic food
C. Freezing temperatures destroy it.
D. It grows well in food with little moisture.
2-109

Which statement about foodborne mold is not true?
A. Some types produce toxins
B. It grows well in acidic food
C. Freezing temperatures destroy it.
D. It grows well in food with little moisture.
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The type of illness that results when a person eats food containing pathogens, which then grow in the intestine and cause illness is called a
A. Foodborne infection
B. Foodborne intoxication
C. Foodborne toxin-mediated infection
D. Foodborne gastroenteritis
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The type of illness that results when a person eats food containing pathogens, which then grow in the intestine and cause illness is called a
A. Foodborne infection
B. Foodborne intoxication
C. Foodborne toxin-mediated infection
D. Foodborne gastroenteritis
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Identify the Pathogen
1. _____________________________________________
I can be found in water contaminated by feces.
I am sometimes found in shellfish.
I can produce fatigue and jaundice.
Obtaining shellfish from an approved source can be a safeguard against me.
2. _____________________________________________
I can be carried in the intestinal tract of humans.
I am sometimes found in shell eggs.
I can produce fever and diarrhea.
My growth can be slowed by refrigeration.
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Identify the Pathogen
1. _Hepatitis A____________________________________________
I can be found in water contaminated by feces.
I am sometimes found in shellfish.
I can produce fatigue and jaundice.
Obtaining shellfish from an approved source can be a safeguard against me.
2. _Salmonella spp.
____________________________________________
I can be carried in the intestinal tract of humans.
I am sometimes found in shell eggs.
I can produce fever and diarrhea.
My growth can be slowed by refrigeration.
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Test Your Food Safety Knowledge (True or False)
1. Bacillus cereus is commonly associated with cereal crops, such as rice.
2. A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness.
3. Cooking food to the required minimum internal temperature can help prevent listeriosis.
4. A person with shigellosis may experience bloody diarrhea.
5. Highly acidic food typically does not support the growth of foodborne microorganisms.
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Test Your Food Safety Knowledge (True or False)
1. Bacillus cereus is commonly associated with cereal crops, such as rice. True
2. A foodborne intoxication results when a person eats food containing pathogens, which then grow in the intestines and cause illness. False
3. Cooking food to the required minimum internal temperature can help prevent listeriosis. True
4. A person with shigellosis may experience bloody diarrhea. True
5. Highly acidic food typically does not support the growth of foodborne microorganisms. True
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