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Common Foodborne Illnesses
Terms in this set (10)
Salmonellosis (poultry disease)
- causes: poultry, eggs, meat
- 2,000 types of Salmonella
- Salmonella Entredis- found in uncracked shells
- cool foods to 41 F
- S. Dublin- Raw milk
-S. Typhoid- Typhoid fever
- cook 165 F at least
-onset 48 hours
- abdominal pain, fever, diarrhea, chills, vomiting
Staphylococcal Intoxication (gravydisease)
- causes : cooked ham in general prepared sandwich meats also popping pimples
- symptoms: feel like you are dying
- can't be destroyed by cooking
- need to cool foods really fast
Bacilius Cereus Intoxication
- causes: not properly cooked rice that has been grown in rice paddies
- symptoms: nausea, vomiting, diarhhea, abdominal cramps, dehydration.
-cool food rapidly with ice stick
- and is able to grow with or without oxygen
Shigellosis (water disease)
- cause: infected food handlers touching food, infected water from flies.
- symptoms: fever, bloody mucus, abdominal pain.
- control flies
- careful hand washing
- its is facilitative and grows with or without oxygen
Botulism Intoxication (garlic disease)
- cause: garlic that is exposed to the air, canned low acid foods, and etc. In addition spores tend to grow in areas where there are vacuum packed with pressure.
- symptoms: gastronomic stress, most of the nervous system affected
- hold food at 135 F and to cool down at the right temp.
Listeriosis (deli meat disease)
- causes: failure to pasteurize milk properly other dairy products
- symptoms: fever, flue, birth problems such as miscarriages
- refrigerate properly at 32-34 F and avoid prolonged refrigeration
- make sure to correctly pasteurize milk and to quickly store and refrigerate.
-causes: typically from seafood or any food handled by infected food handlers
- symptoms: fever, nausea, abdominal cramps, dark urine, and jaundice
- careful hand washing, using gloves, and to avoid contact with anyone who has Hepatitis A.
- causes: raw poultry, raw milk, and raw meat parts.
- symptoms: severe bloody diarrhea, headache, fever, and etc.
- avoid cross contamination, pasteurize milk, and proper food handling with gloves.
- causes: generally beef or raw milk
- symptoms: bloody diarrhea, vomiting, dehydration, shock, and urenic syndrome.
- proper garbage disposal, proper refrigeration, and proper cooking and reheating meats.
- causes: cooked meats and gravy
- symptoms: diarrhea with nausea and cramps.
- proper food storage and cooking of foods prepared in bulk quantities
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