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Food Borne Bacteria
Bacteria responsible for food poisoning
| Question | Answer |
|---|---|
| associated with raw poultry products, eggs, pork, processed meats- sometimes raw fruits and vegetable | Salmonella (foods) |
| Causes fever, cramps, diarrhea, sometimes vomiting, onset 7 hours to 3 days after eating contaminated food, illness lasts 2-3 days | Salmonella (symptoms) |
| Avoid cross-contamination with raw meats, thoroughly cook meat and poultry, never eat runny yolks or raw eggs, wash fruits and vegetables | Salmonella (prevention) |
| Raw chicken and raw milk | Campylobacter (foods) |
| diarrhea, fever, abdominal pain, nausea, headache, muscle pain; onset is 2-5 days after eating contaminated food, lasts 7-10 days | Campylobacter (symptoms) |
| avoid cross-contamination of food with raw meats, cook meat and poultry, use pasteurized milk- no raw milk | Campylobacter (prevention) |
| meat and meat products, poultry and egg products, salads, cream filled bakery products, milk and dairy products, food that has been over-handled, left at room temp or above | Staphylococcus Aureus (foods) |
| vomiting, diarrhea, abdominal cramps; illness begins in 3-8 hours, lasts 2 days | Staphylococcus Aureus (symptoms) |
| Wash hands properly, keep foods refrigerated | Staphylococcus Aureus (prevention) |
| raw milk, raw meat, raw vegetables, ice cream, soft cheeses, refrigerated salads- this organism can grow even at refrigerated temps | Listeria Monocytogenes (foods) |
| starts as mild flu-like symptoms- leads to septicemia (blood poisoning), encephalitis (brain swelling)and stillbirth in pregnant women; onset is between 12 hours to a few weeks, AFFECTS OLDER PEOPLE, VERY YOUNG & THOSE WITH CHRONIC ILLNESS | Listeria Monocytogenes (symptoms) |
| wash fresh fruit and vegetables, keep foods refrigerated to slow growth, if you have health problems- avoid eating risky foods | Listeria Monocytogenes (prevention) |
| undercooked raw ground beef, lettuce & spinach, unpasteurized apple cider, raw milk, raw fruit and vegetables | E. Coli (foods) Escherichia coli 0157.H7 |
| severe cramping, bloody diarrhea, can lead to kidney failure, illness occurs between 1-10 days after eating contaminated foods | E. Coli (symptoms) Escherichia coli 0157.H7 |
| cook ground beef to 160 degrees, wash fruit and vegetables thoroughly, don't drink unpasteurized milk or apple cider | E. Coli (prevention) Escherichia coli 0157.H7 |
| improperly home canned food, very rare, sometimes honey | Clostridum Botulinum or Botulism (foods) |
| double vision, vertigo, inability to swallow, speech difficulty, respiratory (breathing) paralysis, symptoms begin within 18 hours to 2 days, often fatal, recovery takes a long time | Clostridum Botulinum or Botulism (symptoms) |
| safe home canning techniques, don't eat food from damaged cans, keep cold food refrigerated, no honey for babies | Clostridum Botulinum or Botulism (prevention) |
| meat and gravy dishes that are not cooked and held at high enough temperatures, allowed to sit out at room temperature | Perfringens (foods) |
| abdominal cramping and diarrhea, illness starts 8-22 hours after eating contaminated food, lasts 1-2 days | Perfringens (symptoms) |
| Keep hot foods hot, higher than 140 degrees or refrigerate if they are not served immediatel | Perfringens (prevention) |
| rice and grain products, dairy products (milk, cream, custards) | Bacillus cereus (foods) |
| diarrhea and abdominal pain, sometimes nausea and vomiting within a few hours of eating contaminated food | Bacillus cereus (symptoms) |
| Keep hot foods at temperatures higher than 140 degrees, keep cold foods lower than 40 degrees | Bacillus cereus (prevention) |
| seafood, especially shellfish (oysters, clams, mussels) | Vibrio paraheamolyticus (foods) |
| diarrhea, cramps and nausea,illness occurs 1-4 days after eating | Vibrio paraheamolyticus (symptoms) |
| Refrigerate seafood, never eat raw shellfish | Vibrio paraheamolyticus (prevention) |
| salads, raw produce, milk & dairy products, foods that are exposed to unsanitary handling or contaminated water | Shigella (foods) |
| watery and bloody diarrhea, fever, cramping- onset between 12 hours and 2 days | Shigella (symptoms) |
| thoroughly wash fruits and vegetables under running water, wash hands properly | Shigella (prevention) |
| fruits, vegetables, raw or undercooked meats- accidental ingestion of soil contaminated with cat feces | Toxoplasmosis (foods) |
| flu like illness, very dangerous to pregnant women | Toxoplasmosis (symptoms) |
| thorougly wash produce and cook meat- don't garden in a "cat bathroom area" | Toxoplasmosis (prevention) |
Created by:
nherr
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