Download According to the Centers for Disease Control (CDC), each year in

Notes & Study Guide - Bacteria and Foodborne Illness
According to the Centers for Disease Control (CDC), each year in the United
States ______________ people suffer from foodborne illness; 325,000 of them
are hospitalized and 5,000 die. On an international scale, these numbers are
much much higher, especially in developing countries.
While some of these foodborne diseases are caused by viruses, many are
caused by bacteria. The usual suspects are:
Campylobacter jejuni – This is common in ___________ and it is the
leading cause of bacterial foodborne disease in the U.S. Exposure to a
small number of microbes can cause illness. Illness occurs ________
days after exposure. Most infected people recover in one week.
Staphylococcus aureus – This is a Gram Positive bacterium that is
common on ____________ ______. There are many species of “staph”
some of which can cause illness. Symptoms of ________ (most common
in U.S.) include nausea, vomiting, wretching, abdominal cramps, sweating,
chills, and a decrease in body temperature. In ________ of cases,
diarrhea occurs. Onset time is between 30 minutes and 8 hours. Illness
lasts for 18 to 24 hours.
Escherichia coli O157:H7 “E. coli”– These infections generally result from
eating undercooked _________ _________ that has become infected.
This bacteria produces a powerful ___________ that causes bloody
diarrhea and occasionally ___________ failure. Illness occurs within 24
hours after exposure.
Salmonella enteritidis – These can come from almost any foods (fruit,
vegetables, meat) that have been tainted by infected _________ _______.
Chicken and eggs are at an especially high risk. There is an emerging
strain that shows high rates of _______ resistance. Gram negative
bacteria that produces a _________ __________. Illness occurs within
12 to 36 hours. Symptoms last between 2 and 3 days.
Listeria monocytogenes – This is found in many foods including soft
cheeses and processed meats like _______ ________. It is able to
survive refrigeration and is most dangerous to pregnant women,
newborns, and people with weakened immune systems.
Shigella sonnei – This is found in food that has been tainted by irrigation
water containing __________ or __________. It is highly infectious and is
spread through physical contact. Children in _____-________ settings
are most vulnerable. Onset occurs within 12 to 50 hours after exposure.
Illness lasts 4 to 7 days or longer.