Term
Staphylococuus aureus
(Conditions)
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Definition
Conditions:
-Temperature--Mesophile (30-40C)
-pH--4.5-9.3 (7.0-7.5)
-Aw--minimum 0.86; 10% NaCl
-Tolerant to salts and sugars |
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Term
Staphylococcus aureus
(suspect foods) |
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Definition
Suspect Foods:
-Protein-rich
-meat
-meat products
-egg products
-salads (egg, tuna, chicken, potato, macaroni, etc.)
-cream-filled pastries |
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Term
Staphylococcus aureus
(Symptoms, Onset, Duration) |
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Definition
Symptoms:
-Sking and soft tissue infections (abscesses, cellulitis)
-difficulty breathing
-acute nausea, vomiting, prostration, abdominal cramps
-toxic shock syndrome
-malaise
Duration: 2-3 days
Onset: 1-6 hours |
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Term
Staphylococcus aureus
(microorganism characteristics) |
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Definition
Microorganism Characteristics:
-gram (-)
-cocci
-bacterium
-facultative anaerobe |
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Term
Staphylococcus aureus
(Control methods, source) |
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Definition
Control Methods:
-refrigerate prepared foods (4.4C)
Source:
-Humans (skin, mucous membrane)
-Domestic Animals |
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Term
Escherichia coli
(Conditions) |
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Definition
Conditions:
-Temperature--5-50C (30-37C)
-Ph--4.3-9 (6.0-8.0)
-Aw--minimum of 0.95
-facultative anaerobe |
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Term
Escherichia coli
(Suspect Foods) |
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Definition
Suspect Foods:
-meat
-fish
-poultry
-dairy
-vegetables
-contaminated water
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Term
Escherichia coli
(Symptoms, onset, duration) |
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Definition
Symptoms:
-watery diarrhea
-severe cramps
-nausea/vomiting, fever, chills
-HUS (hemolytic uremic syndrome)--reanl failure, hemolytic anemia
Onset: 6-72 hours (ETEC/EPEC--36-48/EHEC--4-6 days)
Duration: (ETEC/EPEC--3-4 days/EHEC--4-10 days) |
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Term
Escherichia coli
(Controls, Source) |
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Definition
Control:
-good sanitation
-chill cooked foods rapidly
-heat foods properly
Sources:
-Intestinal tract
-Ground beef |
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Term
Escherichia coli
(microorganism characterisitcs) |
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Definition
Microorganism Characteristics:
-gram (-)
-rod-shaped
-bacteria
-ETEC
-EHEC
-O157:H7 |
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Term
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Definition
Conditions:
-temperature--7-47C (37C)
-pH--4.0-9.0 (6.0-7.5)
-Aw--minimum 0.93
-salt tolerance depends on temp. etc.
-facultative anaerobe |
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Term
Salmonella
(Suspect Foods) |
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Definition
Suspect Foods:
-Contaminated cooked meats
-dairy products
-salads
-poultry products
-eggs |
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Term
Salmonella
(controls, sources) |
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Definition
Sources:
-Animals (poultry, hogs, pets, cattle)
-humans
-animal feces
-reptiles
Control:
-farm sanitation |
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Term
Salmonella
(Symptoms, onset, duration) |
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Definition
Symptoms:
-Abdominal pain
-Diarrhea
-chills
-vomiting
-nausea
-loss of appetite
Onset: 12-24 (up to 72) hours
Duration: 2-3 days (4-7) |
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Term
Salmonella
(Organism characteristics) |
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Definition
Organism Characteristics:
-gram (-)
-rod-shaped
-non-sporeforming
-3 types:
typhimurium
enteritidis
Heidelberg |
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Term
Bacillus cereus
(Conditions)
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Definition
Conditions:
-temperature--20-40C (30C)
-pH--4.9-9.3
-Aw--minimum 0.92-0.95
-7-10% NaCl
-facultative anaerobe |
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Term
Bacillus cereus
(suspect foods) |
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Definition
Suspect Foods:
-Rice
-cereal contained products (custards, puddings, sauces, meat loaf, soup)
-anything left out too long |
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Term
Bacillus cereus
(controls, sources) |
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Definition
Sources:
-soil
-water
-air
-variety of foods
Control:
-proper cook and chill
-prevent cross-contamination |
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Term
Bacillus cereus
(Symptoms, osnet, duration) |
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Definition
Symptoms:
-nausea
-vomiting
-abdominal cramps
-watery diarrhea
-intoxication
Onset: diarrheal 6-35 hours/emetic 30min.-6 hours
Duration: 24 hours |
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Term
Bacillus cereus
(Organism characterisitcs) |
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Definition
Organism Characteristics:
-gram (+)
-rod-shaped
-non-sporeforming
-produces 4 kinds of toxins |
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Term
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Definition
Conditions:
-temperature--37C
-pH--4.0-9.0 (6.0-7.5)
-Aw--0.93 min.
-areas of poor hygiene
-facultative anaerobe |
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Term
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Definition
Suspect Foods:
-Salads (potato, tuna, shrimp, macaroni, chicken)
-water
-day cares |
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Term
Shigella
(Controls, sources) |
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Definition
Sources:
-intestinal tract
-fecal-oral transmission
-Daycares
-feces, sewage, soil
Control:
-proper sanitation
-handwashing |
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Term
Shigella
(symptoms, onset, duration) |
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Definition
Symptoms:
-Shigellosis
-bloody diarrhea
-fever
-abdominal cramps
-fever
Onset: 1-2 days
Duration: 4 days up to 10/14 days |
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Term
Shigella
(organism characteristics) |
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Definition
Organism Charactersitics:
-gram (-)
-rod-shaped
-non-motile
-non-sporeforming
-facultative anaerobe
-S. dysenteriae--Shiga toxin (most severe)
-S. boydii--Indian Subcontinent
-S. flexneri--common in developing world
-S. sonnei--developed world (US) |
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Term
Clostridium botulinum
(conditions) |
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Definition
Conditions:
-temperature--10-40C (25-30C)
-pH--4.7-8.5 (7)
-Aw--0.91-0.95 (0.93)
-Strict anaerobe |
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Term
Clostridium botulinum
(suspect foods) |
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Definition
Suspect Foods:
-improperly processed foods
-raw fruits
-vegetables
-Honey/corn syrup |
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Term
Clostridium botulinum
(controls, sources) |
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Definition
Sources:
-soil
-dust
-marine
-intestines of mammals
Control:
-proper canning and processing
-do not tast home-processed food without boiling for 5-10 minutes |
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Term
Clostridium botulinum
(symptoms, onset, duration) |
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Definition
Symptoms:
-Blurred/double vision
-difficulty swallowing, breathing
-paralysis
-GI pain
-death
Onset: 2 hours to 8 days (usually 12-36 hours)
Duration: depends on severity of illness |
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Term
Clostridium botulinum
(orgnaism characteristics) |
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Definition
Organism Characteristics:
-gram (+)
-rod-shaped
-anaerobic
-spore-forming
-motile
-produces neurotoxin |
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Term
Clostridium perfringens
(conditions) |
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Definition
Conditions:
-anaerobic
-temperature--30-40C
-pH--4.9-9.3
-Aw--0.93-0.95
-7-10% NaCl max |
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Term
Clostridium perfringens
(suspect foods) |
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Definition
Suspect Foods:
-meats (poultry, beef)
-gravy and stews
-spices
-temperature abuse
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Term
Clostridium perfringens
(controls, sources) |
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Definition
Sources:
-soil
-water
-intestinal tracts
-spices
Controls:
-prevent contamination
-cook and cool meat properly |
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Term
Clostridium perfringens
(symptoms, onset, duration) |
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Definition
Symptoms:
-acute abdominal pain
-diarrhea
-nauzea and fever
-Gastroenteritis--damage to samll intestine
-Enteritis necrotians ("pig-bel disease")
Onset: 6-24 hours (8-12)
Duration: 12-24 hours |
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Term
Clostridium perfringens
(organism characteristics) |
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Definition
Organism Characteristics:
-gram (+)
-spore-forming
-rod-shaped
-Type A is the most common
-"food service germ" |
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Term
Yersinia enterocolitica
(conditions) |
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Definition
Conditions:
-temperature--30-37C
-pH--4.6-9.0 (7-8)
-Aw--0.96
-0.5% NaCl |
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Term
Yersinia enterocolitica
(suspect foods) |
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Definition
Suspect Foods:
-Raw and undercooked pork
-unpasteurized milk
-proteins
-contaminated water sources |
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Term
Yersinia enterocolitica
(controls, sources) |
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Definition
Sources:
-water
-animal products
-intestinal tracts
Controls:
-prevent contamination
-heat process foods |
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Term
Yersinia enterocolitica
(symptoms, onset, duration) |
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Definition
Symptoms:
-diarrhea
-fever
-vomiting
-nausea
-headache
-hemorrhaging
-rheumatoid arthritis
-skin disorder
Onset: 24-48 hours
Duration: 1-3 weeks |
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Term
Yersinia enterocolitica
(organism characteristics) |
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Definition
Organism Characterisitcs:
-gram (-)
-rod-shaped
-bacteria
-facultative anaerobe |
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Term
Campylobacter jejuni
(conditions) |
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Definition
Conditions:
-temperature--37-42C
-pH--depends on the strain--6.0-8.0
-Aw--0.95 minimum
-0.5% NaCl
-Mircoaeroph (5-10% O2, 10% CO2, 85% N2) |
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Term
Campylobacter jejuni
(suspect foods) |
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Definition
Suspect Foods:
-water
-raw milk
-undercooked chicken and pork |
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Term
Campylobacter jejuni
(controls, sources) |
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Definition
Sources:
-Intestinal tract
-mammals and birds
-water
-soil
Controls:
-heat foods properly
-prevent contamination |
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Term
Campylobacter jejuni
(symptoms, onset, duration) |
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Definition
Symptoms:
-Guillaine Barre syndrome
-infection
-abdominal pain
-fever
-vomiting
-cramping |
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Term
Campylobacter jejuni
(orgnanism characteristics) |
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Definition
Organism Characteristics:
-gram (-)
-curved or spiral shape
-Jejuni is the most common strain (85-95%) |
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Term
Plesiomonas shigelloides
(conditions) |
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Definition
Conditions:
-temperatures--25-35C
-pH--4.5-8.5
-3-5% NaCl
-facultative anaerobe |
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Term
Plesiomonas shigelloides
(suspect foods) |
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Definition
Suspect Foods:
-Oysters
-Shrimp
-Fish
-bad water sources |
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Term
Plesiomonas shigelloides
(controls, sources) |
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Definition
Sources:
-warm months
-bad water sources
-GI tract of animals
Controls:
-don't eat raw or undercooked fish and seafood |
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Term
Plesiomonas shigelloides
(symptoms, onset, duration) |
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Definition
Symptoms:
-Diarrhea
-Abdominal pain
-nausea
-chills
-fever
-headache
-vomiting
-Meningitis
Onset: 24-50 hours
Duration: 1-9 days
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Term
Plesiomonas shigelloides
(orgnaism characteristics) |
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Definition
Organism Charactersitics:
-gram (-)
-rod-shaped
-facultative anaerobe
-motile (several flagella)
-pairs with other microorganisms |
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Term
Aeromonas hydrophila
(conditions) |
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Definition
Conditions:
-temperature--28C
-pH--4.5-5.5
-3.5-4.5% NaCl
-Degraded proteins, fats, and starches |
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Term
Aeromonas hydrophila
(suspect foods) |
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Definition
Suspect Foods:
-water
-fish
-(meat, poultry, raw milk) |
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Term
Aeromonas hydrophila
(controls, sources) |
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Definition
Sources:
-water
-fish
-animals
-marine environments
Controls:
-do not eat raw fish or seafood |
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Term
Aeromonas hydrophila
(symptoms, onset, duration) |
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Definition
Symptoms:
-Nausea/vomiting
-diarrhea
-stomach cramps
-septicemia
Onset: 24-48 hours
Duration: 2-18 days (7) |
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Term
Aeromonas hydrophila
(orgnaism characteristics) |
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Definition
Organism Characteristics:
-facultative anaerobe
-gram (-)
-rod-shaped
-bacterium |
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Term
Vibrio parabaemolytics
(conditions) |
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Definition
Conditions:
-temperature--10-44C (36)
-pH--5.0-11.0 (7.1-8.6)
-Aw--0.93 minimum
-8-10% NaCl max |
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Term
Vibrio parabaemolytics
(suspect foods) |
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Definition
Suspect Foods:
-raw marine foods (fish and shellfish)
-seafood |
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Term
Vibrio parabaemolytics
(controls, sources) |
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Definition
Sources:
-marine environments
-sewage
-contaminated water
Controls:
-cook fish
-sanitary food handling
-promlem in males with liver disease |
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Term
Vibrio parabaemolytics
(symptoms, onset, duration) |
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Definition
Symptoms:
-problems in males with liver disease
-flu-like symptoms
-abdominal pain
-comiting
-prostration
-cholera
-hypotension
-lesions
-death
Onset: 2-48 days (12hours)
Duration: 2-3 days |
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Term
Vibrio parabaemolytics
(organism characteristics) |
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Definition
Organism Characteristics:
-gram (-)
-rod-shaped
-curved rod
-infection |
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Term
Listeria monocytogenes
(conditions) |
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Definition
Conditions:
-temperature--2.5-40C (37)
-pH--5.0-9.6
-10% NaCl
-O2 reduced and CO2 increased |
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Term
Listeria monocytogenes
(suspect foods) |
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Definition
Suspect Foods:
-raw or unpasteurized milk
-seafood
-cheese (soft cheeses)
-milk and dairy |
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Term
Listeria monocytogenes
(controls, sources) |
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Definition
Sources:
-moist environments
-oil
-intestinal tracts
-decaying vegettion
-sewage
Controls:
-proper milk pasteurization
-prevent contamination |
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Term
Listeria monocytogenes
(symptoms, onset, duration) |
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Definition
Symptoms:
-fever
-chills
-headache
-flu-like symptoms
-meningitis
-spesis
-spontaneous abortion
-death
Onset: 3 days to 3 months
Duration: several days to weeks (depends on health) |
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Term
Listeria monocytogenes
(orgnaism characteristics) |
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Definition
Organism Characteristics:
-gram (+)
-cocci bacilli
-short chains of 3-5 cells
-grow slowly in absence of fermentable carbohydrates but not fastidious |
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Term
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Definition
Suspect Foods:
-peanuts
-strawberries
-spices
-bread
-pastries
-salami/sausage
-fruits
-grains |
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Term
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Definition
Sources:
-soil
-bat/bird droppings
-decaying plants
Controls:
-fungicides
-reduction of mycotoxins--drying of crops, resistant breeds
-reduce consumption of mycotoxins--governmental restrictions, screening |
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Term
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Definition
Symptoms:
-Fever
-Cough
-Fatigue
-chills
-headache
-chest pain
-outbreak of jaundice
-death |
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Term
Fungi
(organism characteristics) |
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Definition
Organism Characteristics:
-mycotoxins--toxins created in foods
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