Download The Microworld - Allatoona Culinary Arts

Chapter 2
The Microworld
Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses
2-2

Hepatitis A

Norovirus gastroenteritis
Hepatitis A
Illness:
Hepatitis A
Virus:
Hepatitis A
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Fever (mild)
Shellfish from contaminated water
General weakness
Nausea
Abdominal pain
Jaundice (appears later)
2-3
Preventing Hepatitis A
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-4

Keep employees with jaundice out of the operation

Keep employees diagnosed with hepatitis A out of the
operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers
Norovirus Gastroenteritis
Illness:
Norovirus gastroenteritis
Bacteria:
Norovirus
Commonly Linked Food
Most Common Symptoms
Ready-to-eat food
Vomiting
Shellfish from contaminated water
Diarrhea
Nausea
Abdominal cramps
2-5
Preventing Norovirus Gastroenteritis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-6

Keep employees with diarrhea and vomiting out of the
operation

Keep employees diagnosed with Norovirus out of the
operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Controlling Time and
Temperature
2-7

Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism
Listeriosis
Illness:
Listeriosis
Bacteria:
Listeria monocytogenes
Commonly Linked Food
Raw meat
Ready-to-eat food such as:
Pregnant women:
Miscarriage
Newborns:

Deli-meat

Sepsis

Hot dogs

Pneumonia

Soft cheese

Meningitis
Unpasteurized dairy products
2-8
Most Common Symptoms
Preventing Listeriosis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-9

Throw out any product that has passed its use-by or
expiration date

Cook raw meat to minimum internal temperatures

Prevent cross-contamination between raw or
undercooked food and ready-to-eat food

Avoid using unpasteurized dairy products
Hemorrhagic Colitis
Illness:
Hemorrhagic colitis
Bacteria:
Shiga toxin-producing
Escherichia coli including:
O157:H7, O26:H11, O111:H8,
and O158:NM
Commonly Linked Food
Most Common Symptoms
Ground beef (raw and undercooked)
Diarrhea (becomes bloody)
Contaminated produce
Abdominal cramps
Kidney failure (in severe cases)
2-10
Preventing Hemorrhagic Colitis
Most Important Prevention Measure

Control time and temperature
Other Prevention Measures
2-11

Cook food, especially ground beef, to minimum internal
temperatures

Purchase produce from approved, reputable suppliers

Prevent cross-contamination between raw meat and
ready-to-eat food

Keep employees with diarrhea out of the operation

Keep employees diagnosed with hemorrhagic colitis out
of the operation
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Preventing
Cross-Contamination

2-12
Salmonellosis
Salmonellosis
Illness:
Salmonellosis
Bacteria:
Salmonella spp.
Commonly Linked Food
Most Common Symptoms
Poultry and eggs
Diarrhea
Dairy products
Abdominal cramps
Produce
Vomiting
Fever
2-13
Preventing Salmonellosis
Most Important Prevention Measure

Prevent cross-contamination
Other Prevention Measures
2-14

Cook poultry and eggs to minimum internal
temperatures

Prevent cross-contamination between poultry and
ready-to-eat food

Keep foodhandlers who have been diagnosed with
salmonellosis out of the operation
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Practicing Personal Hygiene
2-15

Shigellosis

Staphylococcal gastroenteritis
Shigellosis
Illness:
Shigellosis
Bacteria:
Shigella spp.
Commonly Linked Food
Most Common Symptoms
Food easily contaminated by
hands, including:
Salads containing TCS food
(potato, tuna, shrimp, macaroni,
chicken)
Food in contact with contaminated
water, such as produce
Bloody diarrhea
Abdominal pain and cramps
Fever (occasionally)
2-16
Preventing Shigellosis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-17

Keep foodhandlers with diarrhea out of the operation

Keep foodhandlers diagnosed with shigellosis out of
the operation

Wash hands

Control flies inside and outside the operation
Staphylococcal Gastroenteritis
Illness:
Staphylococcal gastroenteritis
Bacteria:
Staphylococcus aureus
Commonly Linked Food
Food requiring handling during
preparation, including:
Salads containing TCS food
(i.e., egg, tuna, chicken, macaroni)
Deli meat
Most Common Symptoms
Nausea
Vomiting and retching
Abdominal cramps
2-18
Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure

Practice personal hygiene
Other Prevention Measures
2-19

Wash hands, particularly after touching the hair,
face, or body

Cover wounds on hands or arms

Hold, cool, and reheat food correctly
Major Foodborne Illnesses Caused by Bacteria
Illnesses Prevented by Purchasing from Approved,
Reputable Suppliers
2-20

Vibrio gastroenteritis

Vibrio vulnificus primary septicemia
Vibrio vulnificus primary septicemia/gastroenteritis
Illness:
Vibrio vulnificus primary
septicimia
Vibrio gastroenteritis
Bacteria:
Vibrio vulnificus
Commonly Linked Food
Most Common Symptoms
Oysters from contaminated water
Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills
2-21
Major Foodborne Illnesses Caused by Parasites
Foodborne Illnesses from Parasites
2-22

Anisakiasis

Cryptosporidiosis

Giardiasis
Anisakiasis
Illness:
Anisakiasis
Parasite:
Anisakis simplex
Commonly Linked Food
Most Common Symptoms
Raw and undercooked fish,
including:
2-23

Herring

Halibut

Cod

Mackerel

Pacific salmon
Tingling in throat
Coughing up worms
Preventing Anisakiasis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-24

Cook fish to minimum internal temperatures

If serving raw or undercooked fish, purchase sushigrade fish that has been frozen to the right timetemperature requirements
Cryptosporidiosis
Illness:
Cryptosporidiosis
Parasite:
Cryptosporidium parvum
Commonly Linked Food
Most Common Symptoms
Contaminated water
Watery diarrhea
Produce
Abdominal cramps
Nausea
Weight loss
2-25
Preventing Cryptosporidiosis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-26

Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands
Giardiasis
Illness:
Giardiasis
Parasite:
Giardia duodenalis
(G.lamblia or G. Intestinalsis)
Commonly Linked Food
Most Common Symptoms
Improperly treated water
Initially
Produce

Fever
Later
2-27

Diarrhea

Abdominal cramps

Nausea
Preventing Giardiasis
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures
2-28

Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands
Major Foodborne Illnesses from Fish Toxins
Fish Toxin Illnesses
2-29

Scombroid poisoning

Ciguatera fish poisoning
Scombroid Poisoning
Illness: Scombroid poisoning
Toxin: Histamine
Commonly Linked Food
Most Common Symptoms
Tuna
Initially
Bonito
Burning/tingling
Mackerel
Reddening
Mahi mahi
Sweating
in mouth or throat
of the face and neck
Headache
Possibly later
Diarrhea
2-30
Vomiting
Preventing Scombroid Poisoning
Most Important Prevention Measure

Purchase from approved, reputable suppliers
Other Prevention Measures

2-31
Prevent time-temperature abuse during storage and
preparation
Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning
Toxin: Ciguatoxin
Commonly Linked Food
Most Common Symptoms
Predatory tropical reef fish from
Pacific Ocean, Western Indian
Ocean, and Caribbean Sea:
Reversal of hot and cold
sensations

Barracuda

Grouper
Tingling in fingers, lips, or toes

Jacks

Snapper
Joint and muscle pain
Nausea
Vomiting
2-32
Preventing Ciguatera Fish Poisoning
Most Important Prevention Measure

2-33
Purchase predatory tropical reef fish from
approved, reputable suppliers
Major Foodborne Illnesses from Shellfish Toxins
Shellfish Toxin Illnesses
2-34

Paralytic shellfish poisoning (PSP)

Neurotoxic shellfish poisoning (NSP)

Amnesic shellfish poisoning (ASP)
Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
Commonly Linked Food
Most Common Symptoms
Shellfish found in colder waters
such as those of the Pacific and
New England coasts:
Numbness

Clams

Mussels
Tingling in mouth, face, arms, and
legs

Oysters

Scallops
Dizziness
Nausea
Vomiting
Diarrhea
2-35
Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure

2-36
Purchase shellfish from approved, reputable suppliers
Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin:
Brevetoxin
Commonly Linked Food
Most Common Symptoms
Shellfish in warmer waters of
west coast of Florida, Gulf of
Mexico, and Caribbean Sea:
Tingling and numbness of the lips,
tongue, and throat

Clams
Dizziness

Mussels
Reversal of hot and cold
sensations

Oysters
Vomiting
Diarrhea
2-37
Preventing Neurotoxic Shellfish Poisoning (NSP)
Most Important Prevention Measure

2-38
Purchase shellfish from approved, reputable suppliers
Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
2-39
Commonly Linked Food
Most Common Symptoms
Shellfish found in coastal
waters of Pacific Northwest
and east coast of Canada:
Initially
 Vomiting
 Diarrhea
 Abdominal pain

Clams

Mussels

Oysters

Scallops
Possibly later
 Confusion
 Memory loss
 Disorientation
 Seizure
 Coma
Preventing Amnesic Shellfish Poisoning (ASP)
Most Important Prevention Measure

2-40
Purchase shellfish from approved, reputable suppliers
Review
Time for Review
2-41