Hrma 1345 1st Edition Lecture 5Outline of Last Lecture I. BacteriaA. The big fiveB. General Information about bacteriaII. What bacteria need to growC. F.A.T.T.O.M.III. Bacteria GrowthD. Phases and stage of bacterial growthIV. SporesE. Function of a sporeOutline of Current Lecture V. How Contamination HappensF. Biological contaminationVI. Controlling Time and TemperatureG. Bacillus cereusH. Listeria monocytogenesI. E.coliCurrent LectureV. Contaminants come from a variety of places:- Animals we use for food - Air, contaminated water, and dirt- People DeliberatelyThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. AccidentallyPeople can contaminate food when:- They don’t wash their hands after using the restroom- They are in contact with a person who is sick- They sneeze or vomit onto food or food contact surfaces- They touch dirty food-contact surfaces and equipment and then touch foodF. 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 weeksVI.G. Bacillus cereus is a spore-forming bacteria found in dirtIt can produce two different types of toxins which cause different illnessesDiarrhea illness- cooked veggies, meat products, milkVomiting illness- cooked rice dishes, rice puddingSymptoms:- Diarrhea Illness- watery diarrhea and no vomiting- Vomiting Illness- nausea and vomitingPrevention Measures:- Cook food to minimum internal temperatures- Hold food at the correct temperatures- Cool food correctlyH.Illness- ListeriosisFound in dirt, water and plants. It can grow in cool, moist environmentsFoods commonly linked with the bacteria:- Raw meat- Unpasteurized dairy products (fresh cheeses)- Ready-to-eat food like deli meats and hot dogsMost common symptoms:- Pregnant women- miscarriage- Newborns- sepsis, pneumonia, meningitisPrevention measures:- Throw our any product that has passed its expiration date- Cook raw meat to minimum internal temperatures- Prevent cross-contamination between raw and undercooked food and ready-to-eat foods- Avoid using unpasteurized dairy productsI.Found in the intestines of cattle and in infected people. The bacteria can contaminate meat during harvestingFood linked with bacteria:- Ground beef- raw and undercooked- Contaminated produceSymptoms:- Diarrhea (watery, may become bloody)- Severe abdominal pain and vomiting- Mild or no fever- May cause kidney failure in the very young- Symptoms more severe in the immune-compromisedPrevention Methods:- Cook food especially ground beef to minimum internal temperatures- Purchase produce from approved sources- Prevent cross-contamination- Keep staff with diarrhea or hemorrhagic colitis out of the