Transcript Most Common Symptoms - LBCC e

CHAPTER 2
UNDERSTANDING The microworld
2-3
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
Microorganisms (Pathogens) That Can
Contaminate
Food and Cause Foodborne Illness
Viruses
2-3
Bacteria
Parasites
Fungi
Microorganisms
Can Be Divided Into 2 Groups
1. Spoilage microorganisms
2. Pathogens
2-4
FAT TOM
The acronym FAT TOM refers to
6 conditions that support
growth of foodborne
micoorganisms:
Food, Acidity, Temperature,
Time, Oxygen, Moisture
Exception: Viruses.
2-5
What Pathogens need to Grow
2-6
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:
2-12
1.
Cooked rice.
2.
Untreated garlic-oil mixtures.
3.
Baked potatoe.
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 (aw)
Potentially hazardous food typically has an aw
of .85 or higher (Measured on a scale of 0.0 to
1.0)
Water has an aw of 1.0.
2-13
What Pathogens need to Grow
FAT TOM is the key to controlling
Pathogens (microorganisms).
2-14
Microorganisms
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.
2-15
Food Most Likely to Become Unsafe
• Food That Favors the Growth of Pathogens
Milk and dairy
products
Meat: beef, pork,
and lamb
Eggs (except those
treated to eliminate
Salmonella spp.)
2-16
Fish
Poultry
Baked potatoes
Shellfish and
crustaceans
Food Most Likely to Become Unsafe
• Food That Favors the Growth of Pathogens
continued
Heat-treated plant food,
such as cooked rice, beans,
and vegetables
Tofu or other
soy-protein food
Sliced melons,
cut tomatoes, and cut
leafy greens
2-17
Sprouts and
sprout seeds
Untreated garlic-and-oil
mixtures
Microorganisms
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: [ < 410 F. and > 1350 F.]
2-18
Other Food Requiring Care
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
Infections
Intoxications
Toxin-mediated Infections
These are the classifications of Foodborne Illnesses.
Each occurs in a different way.
2-22
CLASSIFYING FOODBORNE ILLNESSES
Foodborne Infections
The food eaten contains pathogens.
The pathogens grow in the intestines
illness is caused.
The symptoms of foodborne infection do not appear immediately.
2-23
CLASSIFYING FOODBORNE ILLNESSES
Foodborne Intoxications
The food eaten contains toxins.
The toxin may have been made by a pathogen -ORIt 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
Foodborne Toxin-Mediated
Infections
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
Illness: Hepatitis A
Virus: Hepatovirus or hepatitis A virus
2-28
Illness: Hepatitis A continued
Virus: Hepatovirus or hepatitis A virus
2-29
Viral Illnesses
Illness: Hepatits A
Virus: Hepatits A
Commonly Associated Food:
•Ready-to-eat (Deli meats, Produce, Salad)
•Raw & partially cooked shellfish
Most Important Prevention Measures:
Most Common Symptoms:
•To prevent the transfer of virus:
•Fever (mild)
•Wash hands properly
•Exclude employees with jaundice and/or hepatitis A
diagnosis.
•Other Preventative Measures:
•General weakness
•Nausea & Abd pain
•Later-> Jaundice
2-30
•Reputable suppliers of shellfish
Illness: Norovirus Gastroenteritis
Virus: Norovirus
2-31
Illness: Norovirus Gastroenteritis
Virus: Norovirus
2-32
continued
Viral Illnesses
Illness: Noravirus Gastroenteritis
Virus: Norovifus
Commonly Associated Food:
•Ready-to-eat
•Shellfish contaminated by sewage
Most Important Prevention Measures:
Most Common Symptoms:
•To prevent the transfer of virus:
•Vomiting
•Wash hands properly
•Exclude employees with diarrhea or vomiting and/or
Noravirus diagnosis.
•Other Preventative Measures:
•Diarrhea
•Nausea
•Abdominal cramps
2-33
•Reputable suppliers of shellfish
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
Staphylococcal Gastroenteritis
Shigellosis
Botulism
Listeriosis
Toxin-Mediated Infections:
Vibrio parahaemolyticus
Gastroenteritis
Clostridium perfringens
Gastroenteritis
Vibrio vulnificus Primary
Septicemia / Gastroenteritis
Hemorrhagic colitis
2-37
Major Foodborne Illnesses Caused by
Bacteria
•Illnesses Prevented by Controlling
Time and Temperature
–
–
–
–
–
2-38
Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism
Major Foodborne Illnesses Caused
by Bacteria
•Illnesses Prevented by Preventing
Cross-Contamination
– Salmonellosis
2-39
Major Foodborne Illnesses Caused
by Bacteria
•Illnesses Prevented by Practicing
Personal Hygiene
– Shigellosis
– Staphylococcal gastroenteritis
2-40
Major Foodborne Illnesses Caused
by Bacteria
•Illnesses Prevented by Purchasing
from Approved, Reputable Suppliers
– Vibrio gastroenteritis
– Vibrio vulnificus primary septicemia
2-41
Major Bacteria That Cause Foodborne
Illness
•The FDA has identified three types of bacteria that
cause severe illness and are highly contagious:
– Salmonella Typhi
– Shigella spp.
– Enterohemorrhagic and shiga toxin-producing Escherichia
coli
2-5
Major Bacteria That Cause Foodborne
Illness
Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee)
Source: People
Food Linked with the Bacteria
Prevention Measures
• Ready-to-eat food
• Beverages
• Exclude food handlers diagnosed with
an illness caused by Salmonella Typhi
from
the operation
• Wash hands
• Cook food to minimum internal
temperatures
2-6
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: Pudding)
Most Important Prevention Measures:
•Diarrheal Toxin:
•Watery Diarrhea
•Abdominal Cramps &
pain
•Emetic Toxin:
•Nausea & Vomiting
2-42
•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
Illness: Listeriosis
Bacteria: Listeria monocytogenes
2-43
Illness: Listeriosis
continued
Bacteria: Listeria monocytogenes
2-44
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
2-45
•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.
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
Prevention Measures
• Ground beef (raw and undercooked)
• Contaminated produce
• 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
2-8
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-46
Illness: Hemorrhagic colitis
continued
Bacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-47
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
2-48
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.
Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
2-49
Illness: Clostridium perfringens
Gastroenteritis continued
Bacteria: Clostridium perfringens
2-50
Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
Commonly Associated Food:
•Meat
•Poultry
•Dishes made with meat & poultry
Most Common
Symptoms:
Most Important Prevention Measures:
•Diarrhea
•To prevent the growth of bacteria (especially in meat
dishes):
•Severe abdominal pain
•Cool and reheat food properly
•Hold food at proper temperature
2-51
Illness: Botulism
Bacteria: Clostridium botulinum
2-52
Illness: Botulism
continued
Bacteria: Clostridium botulinum
2-53
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
2-54
Most Important Prevention Measures:
•Hold, cool and reheat food properly.
•Inspect canned food for damage.
Illness: Salmonellosis
Bacteria: Salmonella spp.
2-55
Illness: Salmonellosis
Bacteria: Salmonella spp.
2-56
continued
Illness: Salmonellosis
Bacteria: Salmonella spp.
Commonly Associated Food:
•Poultry and eggs
•Dairy products
•Beef
Most Common Symptoms:
Most Important Prevention Measures:
•Diarrhea
•To reduce bacteria in food — cook to minimum internal
temperatures.
•Abdominal Cramps
•Fever
•Headache
2-57 2-15
•To prevent the transfer of bacteria to food —prevent
cross-contamination; exclude foodhandlers diagnosed
with salmonellosis.
Major Bacteria That Cause Foodborne
Illness
Bacteria: Shigella spp. (shi-GEL-uh)
Source: Human feces
Food Linked with the Bacteria
Prevention Measures
• Food easily contaminated by hands,
such as salads containing TCS food
(potato, tuna, shrimp, macaroni,
chicken)
• Exclude food handlers diagnosed with
an illness caused by Shigella spp. from
the operation
• Exclude food handlers who have
diarrhea from the operation
• Food that has made contact with
contaminated water, such as produce
• Wash hands
• Control flies inside and outside
the operation
2-7
Illness: Shigellosis
Bacteria: Shigella spp.
Food Involved
Raw poultry/poultry salads
Raw meat/meat products
Fish/shrimp
Milk /dairy products
Shell eggs/egg products
Prevention
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:
Most Important Prevention Measures:
•Bloody Diarrhea
•To prevent the transfer of bacteria to food — exclude
foodhandlers with diarrhea or diagnosed with shigellosis;
wash hands; control flies.
•Abdominal Cramps
•Fever
2-59
Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus aureus
2-60
Illness: Staphylococcal
Gastroenteritis continued
Bacteria: Staphylococcus aureus
2-61
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
2-63
Most Important Prevention Measures:
•Purchase oysters from approved reputable
suppliers.
•Cook oysters to required minimum internal
temperature.
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
2-64
Most Important Prevention Measures:
•Purchase oysters from approved reputable
suppliers.
•Cook oysters to required minimum internal
temperature.
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 Important Prevention Measures:
Most Common Symptoms:
•To prevent the parasite in food:
•Tingling in throat
•Cook fish to required min internal temps
•Coughing up worms
•Reputable approved suppliers.
•Nausea / Vomiting
•Diarrhea / Stomach
pain
2-67
•If fish will be served raw or undercooked:
•Purchase sushi-grade fish
Illness: Intestinal Cryptosporidiosis
Parasite: Cryptosporidium parvum
2-68
Illness: Intestinal Cryptosporidiosis
Parasite: Cryptosporidium parvum
2-69
continued
Parasite Illnesses
Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum
Commonly Associated Food:
•Untreated or improperly treated water
•Contaminated produce
Most Important Prevention Measures:
Most Common Symptoms: •To prevent the transfer of parasite to food:
•Watery Diarrhea
•Wash hands
•Stomach cramps
•Exclude workers with diarrhea.
•Nausea
•Weight loss
•Other Preventative Measures:
•Reputable approved suppliers
•Use properly treated water
2-70
Illness: Giardiasis
Parasite: Giardia duodenalis
2-71
Illness: Giardiasis
continued
Parasite: Giardia duodenalis
2-72
Parasite Illnesses
Illness: Giardiasis
Parasite: Giardia duodenalis
Commonly Associated Food:
•Improperly treated water
Most Important Prevention Measures:
Most Common Symptoms:
•To prevent the transfer of parasite to food:
•First –Fever
•Wash hands
•Then– Loose stools
•Exclude workers with diarrhea.
•Abdominal cramps
•Nausea
2-73
•Other Preventative Measures:
•Use properly treated water
Biological Contamination
Common symptoms of foodborne illness:

Diarrhea

Vomiting

Fever

Nausea

Abdominal cramps

Jaundice (yellowing of skin and eyes)
Onset times:
2-4

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
2-74
Yeasts
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
Origin:

Naturally occur in certain plants,
mushrooms, and seafood
Seafood toxins:


2-12
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
Biological Toxins
• These toxins may:
– Be produced by pathogens
– Come from a plant or
animal
2-77
Major Foodborne Illnesses Caused
by Seafood Toxins
•Seafood Toxin Illnesses
– Scombroid poisoning
– Ciguatera fish poisoning
2-78
Scombroid Poisoning
Illness: Scombroid poisoning
Toxin: Histamine
Commonly Linked Food
Most Common Symptoms
Tuna
Initially
Bonito
Burning/tingling
in mouth or
throat
Mackerel
Reddening
Mahi mahi
Sweating
of the face and neck
Headache
Possibly later
Diarrhea
2-79
Vomiting
Preventing Scombroid Poisoning
• Most Important Prevention Measure
– Purchase from approved, reputable suppliers
• Other Prevention Measures
– Prevent time-temperature abuse during storage
and preparation
2-80
Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning
Ciguatoxin
Commonly Linked Food
Most Common Symptoms
Predatory tropical reef fish from
Pacific Ocean, Western Indian
Ocean, and Caribbean Sea:
Reversal of hot and cold
sensations

Barracuda

Grouper
Tingling in fingers, lips, or toes

Jacks

Snapper
Joint and muscle pain
Nausea
Vomiting
2-81
Toxin:
Preventing Ciguatera Fish
Poisoning
• Most Important Prevention
Measure
– Purchase predatory tropical
reef fish from approved,
reputable suppliers
2-82
Major Foodborne Illnesses Caused
by Shellfish Toxins
• Shellfish Toxin Illnesses
– Paralytic shellfish poisoning
(PSP)
– Neurotoxic shellfish
poisoning (NSP)
– Amnesic shellfish poisoning
(ASP)
2-83
Paralytic Shellfish Poisoning (PSP)
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

Mussels
Tingling in mouth, face, arms, and
legs

Oysters

Scallops
Dizziness
Nausea
Vomiting
Diarrhea
2-84
Preventing Paralytic Shellfish
Poisoning (PSP)
• Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
2-85
Neurotoxic Shellfish Poisoning
(NSP)
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin:
Brevetoxin
Commonly Linked Food
Most Common Symptoms
Shellfish in warmer waters of
west coast of Florida, Gulf of
Mexico, and Caribbean Sea:
Tingling and numbness of the lips,
tongue, and throat

Clams
Dizziness

Mussels
Reversal of hot and cold
sensations

Oysters
Vomiting
Diarrhea
2-86
Preventing Neurotoxic Shellfish
Poisoning (NSP)
• Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
2-87
Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
2-88
Commonly Linked Food
Most Common Symptoms
Shellfish found in coastal
waters of Pacific Northwest
and east coast of Canada:
Initially
 Vomiting
 Diarrhea
 Abdominal pain

Clams

Mussels

Oysters

Scallops
Possibly later
 Confusion
 Memory loss
 Disorientation
 Seizure
 Coma
Preventing Amnesic Shellfish
Poisoning (ASP)
• Most Important Prevention Measure
– Purchase shellfish from approved, reputable
suppliers
2-89
Mushroom Toxins
•Foodborne illnesses linked
with mushrooms:
– 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
2-90
Plant Toxins
• Foodborne illnesses linked with plant
toxins
– 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
2-91
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. 320 and 700F (00C and 210C)
B. 380F and 1550F (30C and 680C)
C. 410F and 1350F (50C and 570C)
D. 700F and 1650F (210C and 740C)
2-93
Foodborne microorganisms grow well at
temperatures between
A. 320 and 700F (00C and 210C)
B. 380F and 1550F (30C and 680C)
C. 410F and 1350F (50C and 570C)
D. 700F and 1650F (210C and 740C)
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.
2-110
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
2-111
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
2-112
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.
2-113
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.
2-114
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.
2-115
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
2-116