Bacteria

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					Illness Characteristics

Type of Illness Infections Intoxication Bacillus cereus Gastroenteritis x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x

Bacteria Characteristics Forms spores produces toxins Commonly Associated Food Poultry x Eggs Meat Fish Shellfish Ready-to-eat food Produce Cereal crops Dairy Contaminated water x Most Common Symptoms Diarrhea x Abdominal pain / cramps x Nausea Vomiting Fever x Headache x Most Important Prevention Measure Proper handwashing Proper cooking x Proper holding Proper cooling Proper reheating Approved suppliers Exclude foodhandlers Prevent cross-contamination x

x

x x x x x x x x

x

x x x x x

x x x x x

x

x

Vibrio vulnificus Septicemia/Gastroenteritis

Vibrio parahaemoltticus Gastroenteritis

Campylobacteriosis

Salmonellosis

Shigellosis

Listeriosis

Intoxication

x x x x Staphylococcal Gastroenteritis x x x Botulism x x x x x x x x x x x x x x x Clostridium perfringens Gastroenteritis Hemorrhagic Colitis x x x x x Toxin-Mediated Infection

x x x

x

x

x x

Illness Characteristics

Type of Illness Infections Intoxication

Hepatitis A

Commonly Associated Food Poultry Eggs Meat Fish Shellfish x Ready-to-eat food x Produce Cereal crops Dairy Contaminated water x Most Common Symptoms Diarrhea Abdominal pain / cramps x Nausea x Vomiting Fever x Headache Most Important Prevention Measure Proper handwashing x Proper cooking Proper holding Proper cooling Proper reheating Approved suppliers x Exclude foodhandlers x Prevent cross-contamination x

x x

x x x x x

x

x x

Norovirus

Intoxication

Toxin-Mediated Infection

Illness Characteristics

Type of Illness Infections Intoxication

Cryptosporidiosis

Cyclosporiasis

Anisakiasis

Commonly Associated Food Poultry Eggs Meat Fish x Shellfish x Ready-to-eat food Produce Cereal crops Dairy Contaminated water Most Common Symptoms Diarrhea x Abdominal pain / cramps x Nausea x Vomiting x Fever Headache Most Important Prevention Measure Proper handwashing Proper cooking x Proper holding Proper cooling Proper reheating Approved suppliers x Exclude foodhandlers Prevent cross-contamination x

x

x

x x x x x

x x x x

x

x x x

x

x

x

x x

x x

x

Giardiasis

Intoxication

Toxin-Mediated Infection

Illness Characteristics

Type of Illness Infections Intoxication

Commonly Associated Food Fish Shellfish Most Common Symptoms Diarrhea Abdominal pain / cramps Nausea Vomiting Fever Headache Neurological symptoms Most Important Prevention Measure Proper handwashing Proper cooking Proper holding Proper cooling Proper reheating Approved suppliers Exclude foodhandlers Prevent cross-contamination

x

x

x x x

x

x

Scombroid Poisoning

Intoxication

Toxin-Mediated Infection

x

x x

x

x

Ciguatera Fish Poisoning

Illness Characteristics

Type of Illness Infections Intoxication Paralytic Shellfish Poisoning

Commonly Associated Food Fish Shellfish Most Common Symptoms Diarrhea Abdominal pain / cramps Nausea Vomiting Fever Headache Neurological symptoms Most Important Prevention Measure Proper handwashing Proper cooking Proper holding Proper cooling Proper reheating Approved suppliers Exclude foodhandlers Prevent cross-contamination

x x x x

x

x

Intoxication

x Neurotoxic Shellfish Poisoning x Amnesic Shellfish Poisoning Toxin-Mediated Infection x x x x

x

x

x

x

Chemical Contaminants Source of Contamination Toxic Metals Utensils and equipment containing metals, such as lead, copper, and zinc Associated Food Prevention Measure

- Any Food, but -Use only food-grade containers. especially high-acid -Use only food grade brushes on food; do not foods, such as use paintbrushes or wire brushes. sauerkraut, Do not use enamelware, which may chip and tomatoes, and expose the underlying metal. citrus products - Do not use equipment or utensils made of toxic Carbonated metals. -Use a beverages backflow-prevention device on carbonated beverage dispensers. Any food -Follow manufacturer's directions for storage and use; use only recommended amounts -Store away from food, utensils, and equipment used for food. Store in orginal, labeled containers. -Utensils used for dispensing chemicals should never be used to handle food. -If chemicals must be transferred to smaller containers or spray bottles, label each container appropriately. -Use only food-grade lubricants or oils on kitchen equipment or utensils. -Pesticides should only be applied by a licensed professional. -Wrap or store all food before pesticides are applied.

Chemicals Cleaning products, polishes, lubricants, and sanitizers

Pesticides Used in food preparation and storage areas

Any food