Hrma 1345 1st Edition Lecture 6Outline of Last Lecture I. How Contamination HappensA. Biological contaminationII. Controlling Time and TemperatureB. Bacillus cereusC. Listeria monocytogenesD. E.coliOutline of Current Lecture III. Controlling Time and TemperatureE. Campylobacter jejuniF. Clostridium perfringensG. Clostridium botulinumIV. Preventing Cross ContaminationH. Salmonella spp.I. Salmonella TyphiV. Practicing Personal HygieneJ. Shigella spp.K. Staphylococcus aureusVI. Purchasing from Approved, Reputable SuppliersL. Vibrio parahaemolyticusThese 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.M. Vibrio vulnificusCurrent LectureIII.E. Illness- CampylobacteriosisCommonly associated with undercooked poultryFood commonly linked with bacteria:- Poultry- Water contaminated with bacteria- Meats- Stew/graviesMost common symptoms:- Diarrhea (watery or bloody)- Abdominal cramps- Fever- Vomiting- HeadachePrevention methods:- Cook food, particularly poultry, to required minimum internal temperatures- Prevent cross-contamination between raw poultry and ready-to-eat foodF. Clostridium perfringens is found in dirt, where it forms spores which allow it to surviveIt does not grow at refrigerated temperaturesIt grows rapidly in food in the danger zoneNot commonly associated with commercially prepared foodsFood commonly linked with the bacteria:- Meat- Poultry- Stew/graviesMost common symptoms:- Explosive diarrhea- Severe abdominal crampsPrevention measures:- Cool and reheat food correctly- Hold food at the correct temperatureG. Illness- BotulismsForms spores that are often found in dirt and water. It grows without oxygen and can produce a lethal toxinFoods commonly linked to bacteria:- Incorrectly canned foods- Reduced oxygen packaging (ROP)- Temperature-abused vegetables like baked potatoes- Untreated garlic-and-oil mixturesMost common symptoms:- Initially- Nausea and vomiting- Later- Weakness, double vision, difficulty speaking and swallowing- Without medical treatment- DeathPrevention methods:- Hold, cool and reheat food correctly- Inspect canned food for damageIV.H. Illness- SalmonellosisSalmonellosis (non-typhoidal)Foods involved in outbreaks:- Raw poultry or raw poultry salad- Fish and shrimp- Shell eggs and egg products- Tofu- Sliced melons and tomatoes- Milk and dairy products- Leafy greensSymptoms:- Diarrhea- Vomiting- Abdominal cramps- FeverPrevention Measures- Cook poultry and eggs to minimum internal temperatures- Prevent cross-contamination between poultry and ready-to-eat food- Keep food handlers who have been diagnosed with salmonellosis out of the operationA. Illness- Typhoid FeverThis microorganism lives only in humansPeople with typhoid fever carry the bacteria in their bloodstream and intestinal tractThe bacteria are often in a person’s feces for weeks after the symptoms endV. J. Illness- ShigellosisFoods commonly associated with the bacteria:- Food that easily contaminated by hands such as salads with TCS foods Potato Salad Tuna Salad Chicken Salad Shrimp SaladSymptoms:- Diarrhea (may be bloody)- Abdominal pain and cramps- Fever (occasionally)Source:- Only infects humans and simians- not all carriers display symptoms, but can pass bacteria to others- Flies- Frequently found in water polluted by fecesPrevention Measures:- Exclude food handlers who have been diagnosed- Exclude employees who are suffering from diarrhea- Wash hands- Control fliesK. Staphylococcus aureus can be found in humans-particularly in the hair, nose, throat and in infected cutsFoods commonly linked to the bacteria:- Salads containing TCS foods- Deli meatMost common symptoms:- Nausea- Projectile vomiting and retching- Abdominal crampsPrevention Methods:- Wash hands after touching hair, face and body- Cover wounds on hands and arms- Hold, cool and reheat food correctlyVI.L. Halophilic (salt loving) bacterium found in marine waters worldwide and has been implicated in many outbreaks of seafood-borne gastroenteritisSymptoms:- Diarrhea- Cramps- Weakness- Nausea- Chills- Headache- VomitingSymptoms last 1-8 days with an average of 4.6 daysIsolated from many different species of fish, crustaceans, and molluskan shellfish including oystersMost common source of foodborne illness in JapanM. Rare but causes most food associated fatalities in U.S. (95%)Raw oysters are the leading food source for this bacteriumCauses 3 types of illness:- Primary septicemia: The presence of bacteria in the blood; commonly known as blood poisoning- Wound infection- flesh eating bacteria- GastroenteritisIncreases in Vibrio spp. Levels are related to water