HRMA 1345: REVIEW PART 1
86 Cards in this Set
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Microorganisms
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Small, living organisms that can only be seen through a microscope
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Pathogen
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a disease -causing microorganism
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4 most common types of pathogens that contaminate food
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Viruses
Bacteria
Parasites
Fungus
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Pathogens cause ____ without changing the appearance, odor, or taste of food
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Illness
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____- Implies decay or quality issue
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Forborne
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Most common of the 4 major pathogens
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Viruses
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Pathogens may be ingested via the-
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Fecal- Oral Route
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Define FAT TOM and what the letters stand for
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Six conditions that pathogens need to grow.
Food
Acidity
Temperature
Time
Oxygen
Moisture
Six conditions that pathogens need to grow.
Food
Acidity
Temperature
Time
Oxygen
Moisture
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What is the temperature danger zone?
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41-135 F (5-57 c)
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Define Cross-contamination
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when microorganisms are transferred from one surface or food to another
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Define contaminant:
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any substance not normally present in food
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Define Psychrophilic (bacteria)
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Can grow in fridge
Optimal growth under 20 'C
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Define Mesophilic (Bacteria)
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Prefer 68-113 *F for growth
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Define Thermophilic (Bacteria)
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Grow at temps greater than 40 'C
heat loving
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Methods for reducing moisture present in food (3)
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sugar
salt
dehydration
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Lag phase-
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Bacteria numbers are stable and are preparing for growth
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log Phase
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Bacteria can double approximately every 20 minutes
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Stationary phase
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number of cells living and dying is equal
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Death phase
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The number of cells dying is greater than the number of cells being produced
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How to prevent bacteria
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Time and Temperature control
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Bacillus cereus found in
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Diarrheal: Meats, milk, vegetables, fish
Vomiting: Rice products, starchy foods, food mixtures like casseroles, sauces, puddings, soups, pastries
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what are the two types of bacillus cereus illness
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vomiting
diarrheal
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How to prevent Bacillus Cereus
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Cook to minimum internal temp
hold food at correct temp
Cool food correctly
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Listeria monocytogenes found in
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DELI MEAT, unpasteurized dairy products (cheese), raw meat
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Listeria monocytogenes symptoms for pregnant women and newborns
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Women-Miscarriage
Newborns-Sepsis, pneumonia, meningitis
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Listeria monocytogenes prevention
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throw away expired food
cook raw meat to required internal temp
prevent cross contamination
avoid unpasteurized dairy
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The smallest simplest form of life
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Virus
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What causes Hemolytic Uremic syndrome?
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O157:H7 E. coli
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raspberries
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Cyclospora Cayetanesis
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Explosive Diarrhea
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Clostridium Perfringens
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Commonly mistaken for appendicitis
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Yersinia Enterocoliticus
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Canned products (especially if home-canned)
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clostridium Botulinum (Botulism)
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Peanut butter
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Salmonella
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YOU are the source
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Shigella
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Gastrointeritis, Septicimia, skin lesions
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Vibro Vulnificus
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Projectile vomiting
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Staphylococcus Aureus
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May cause Guillian Barre Syndrome
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Campylobacter Jejuni
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Commonly occurs on cruise ships
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Norwalk Virus
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May result in the stillbirth or abortion of fetuses
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Listeria Monocytogenes
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Animal Feces (especially cats)
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Toxoplasma Gondi
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Most common foodborne illness in Japan
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Vibro Parahaemolyticus
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Roundworm found in pigs, rats, bears, and walrus
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Thrichinella Spiralis
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Drinking water contaminated with run-off from farms or slaughterhouses
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Cryptosporidium Parvum
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Poorly prepared sushi
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Anisakis Simplex
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Sources include salads and other vegetables washed with contaminated water
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Giardia Duodenalis
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Cannot be on premises of foodservice operations: Must be reported to health department
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Exclusion
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Sources include cereal crops such as rice or potatoes
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Bacillus Cereus
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Typhoid Mary was a carrier of this
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Salmonella Typhi
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Jaundice
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Hepatitis A
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Found in the intestines of cattle and in infected people
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0157:H7 E. Coli
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0157:H7 E. Coli found in-
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Ground beef- raw or undercooked
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Exception to the rule- one person can constitute an outbreak
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Clostridium Botulinum
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Shigella only infects
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Humans
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Shigella is frequently found in water polluted by-
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feces
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Staphylococcus is commonly linked with which food
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deli meat
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Mesophilic temperature range
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68-113*F
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Preventative measures for staphylococcus
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wash hands after touching hair, face, and arms
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Halophilic-
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salt loving
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Salmonella Typhi incubation period
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3 weeks
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causes 95% of seafood related deaths in the U.S.
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Vibro Vulnificus
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wound infection with flesh eating bacteria
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Vibro Vulnificus
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illness that is not cleanliness related, but simply present
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Vibro Vulnificus
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Flies can carry this illness
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Shigella
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Fungi prevention
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Throw it out
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Viruses can be transferred from-
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person-person, people-food, people- food contact surface
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Are viruses destroyed by normal cooking
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No
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Are viruses complete cells
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No
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Do viruses reproduce in food?
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no
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hepatitis A incubation period
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10 to 50 days
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Viruses contaminate-
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food and water supplies
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Commonly associated with under cooked poultry
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Campylobacter Jejuni
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Can parasites be killed by proper cooking of freezing
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Yes
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Can parasites grow in food?
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No, they live inside of a host
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Can Anisakiasis parasites be killed by marinades?
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No
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Can be an issue at day cares or nursing homes
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Giardia Duodenalis
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Most commonly affects fetuses
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Toxoplasma Gondi
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Cross-contamination
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occurs when microorganisms are transferred from one surface or food to another
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Five most common risk factors for foodborne-illness
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1. purchasing from unsafe sources
2. failing to cook food adequately
3. Holding food at incorrect temp (time/temprature abuse)
4. using contaminated equipment
5. poor personal hygiene
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5 kinds of chemical hazards of special concern to foodservice manager
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Pesticides
Contamination of food w food service chemicals
Use of excessive quantities of additives, preservatives, & spices
Acidic action of food w metal-lined containers
Contamination of food with toxic metals
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Tin usually associated with-
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Acidic foods being held in tin containers
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Zinc poisoning
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usually associated w high acid food in galvanized containers
-Italian food
-Tomatoes
-Lemonade
-alcoholic beverages
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Zinc symptoms
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pain in mouth, throat, abdomen, diarrhea, vertigo
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Cross contact
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When allergens are transferred from food containing an allergen to food served to the customer.
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Anaphylaxis
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A severe allergic reaction that can lead to death
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Food Allergen
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A protein in a food or ingredient that some people are sensitive to
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The big 5
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Shigella
Salmonella
Shiva toxin producing E.coli
Hepatitis A
Norovirus
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HRMA 1345: REVIEW PART 1