Hrma 1345 1st Edition Lecture 7Outline of Last Lecture I. Controlling Time and TemperatureA. Campylobacter jejuniB. Clostridium perfringensC. Clostridium botulinumII. Preventing Cross ContaminationD. Salmonella spp.E. Salmonella TyphiIII. Practicing Personal HygieneF. Shigella spp.G. Staphylococcus aureusIV. Purchasing from Approved, Reputable SuppliersH. Vibrio parahaemolyticusI. Vibrio vulnificusOutline of Current Lecture V. VirusesJ. Definition and prevention measuresVI. Norovirus and Hepatitis AK. Basic characteristics of virusesL. Norwalk virus gastroenteritisM. Symptoms and prevention measures for Hepatitis AVII. ParasitesN. Definition and general informationVIII. TrichinellaspiralisO. Where it is found and preventionP. Trichinosis characteristics and symptomsIX. Anisakis simplexQ. Illness and sourceR. Anisakiasis- symptoms, food involved in outbreak and prevention measuresX. ClyptosporidiumparvumS. Illness and symptoms and preventionXI. Giardia duodenalis (aslo called G. lamblia)T. Illness, symptoms, source, and preventionXII. CyclosporacayatanensisU. Illness, source and symptomsV. Cyclosporiasis- Food involved in outbreaks and preventionXIII. Toxoplasma gondiW. Illness, symptoms, source, and preventionXIV. FungiThese 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.X. MoldY. YeastXV. Biological ToxinsZ. Illness and general symptomsCurrent LectureV. J. Definition: A virus is the smallest of the microbial food contaminants- Location- viruses are carried by human beings and animals and require a living host to grow- Sources- food, water, or any contaminated surface- Transfer- viruses can be transferred from person to person, from people to food and from people to food-contact surfacesPrevention measure:- Viruses are not destroyed by normal cooking- Prohibit food handlers who are vomiting or who have diarrhea or jaundice from working- Make sure food handlers wash their hands regularly and correctlyVI. Norovirus and Hepatitis A are highly contagious and can cause severe illnessFood handlers diagnosed with these viruses must not work exclusion in a foodservice operation while they are sickK. - Rely on a living cell to reproduce; they do not reproduce in food- They do not require a potentially hazardous food as a medium for transmission- Can be transmitted person to person- Usually contaminate food through a food handler’s poor hygiene; they can contaminate both food and water suppliesL. - Duration to illness- usually 1 to 3 days- Source- Human intestinal tract and contaminated water- Foods involved in outbreaks- water, shellfish, raw vegetables, fresh fruits, salads and contaminated water- Prevention Measures- Obtain shellfish from approved sources; prevent cross-contamination from hands ensure food handlers practice good personal hygiene- Symptoms- Nausea, vomiting, diarrhea, abdominal cramps, headache and mild feverM. - Symptoms- mild or no illness, then sudden onset of fever, general discomfort, abdominalpain, vomiting and jaundice after several days- Incubation period- 10 to 50 days- Duration of Illness- 1 to 2 weeks, severe cases may last several months. - Source – Human intestinal and urinary tracts, contaminated water- Foods involved in outbreaks- Water, shellfish, cold cuts, fruits and juices, milk and milk products, vegetables, any food that will not receive a further heat treatment- Preventive Measures – Obtain shellfish from approved sources prevent cross-contamination from hands ensure food handlers clean and sanitize food-contact surfaces, and use sanitary water sourcesVII. - Illnesses from parasites are not as common as ones caused by viruses or bacteria. - Location – Parasites cannot grow on food; they require a host- Source – Commonly associated with seafood, wild game, and food processed with contaminated water such as produce- Prevention method – Purchase food from approved, reputable suppliersN. - A parasite is a small creature that needs to live on or inside a host to survive - A host is a person, animal or plant on which another organism lives - They are usually passed to humans through animal hosts- Most are very small, but larger than bacteria- They may be killed by proper cooking or freezing- They pose hazards to both food & waterVIII. O.- This parasite is a roundworms found in pigs, rats, bears, & walrus - It is easily prevented by cooking meat thoroughlyP.- Parasite-Trichinellaspiralis- Characteristic of parasite- roundworm - Symptoms- nausea, diarrhea, abdominal pain, occasionally vomiting, swelling around the eyes, fever, later muscle soreness, thirst, extreme sweating, chills, hemorrhaging (bleeding), and fatigueIX. Q. - Illness – Anisakiasis- People can get sick from eating raw or undercooked fish. - Incubation Period- a few hours to 2 weeks - Source- Marine fish (saltwater species only) such as herring, cod, halibut or mackerelR. - Symptoms- tingling or tickling sensation in throat, vomiting or coughing up worms, in severe cases, severe abdominal pain, cramping, vomiting and nausea- Food involved in outbreaks-Raw, undercooked, or improperly frozen seafood- Preventive Measures- obtain seafood only from certified sources, properly freeze fish, avoid eating raw or partly cooked fish and shellfish- Anisakiasis parasites are NOT killed by marinadesX. S.- Illness – Cryptosporidiosis- Can be found in the feces of infected people. Can be an issue at day care centers or nursing homes. - Source- contaminated water and produce- Symptoms- mild to severe nausea,abdominal cramping, watery diarrhea, weight loss- Preventative Measures- use correctly treated water, proper hygiene/wash hands, wash produce, keep food handlers with diarrhea out of the operationXI.T. - Illness – Giardiasis- Can be found in the feces of infected people. Can be an issueat day care centers or nursing homes- Symptoms- intestinal gas, diarrhea, abdominal cramps, nausea, weight loss, fatigue- Source- intestinal tract of humans and contaminated water- Foods Involved in Outbreaks- contaminated water and ice, salads and other vegetables washed with contaminated water- Prevention- use sanitary water supplies, good personal hygiene, wash raw produceXII.U. - Illness - Cyclosporiasis- Source- intestinal tract of humans and contaminated water supplies - Symptoms- onset of symptoms is sudden o Mild to severe nausea o Abdominal cramping o Mild fever o Watery