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Food Pathogens and Safety Measures

Learn about food pathogens such as E. coli, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Shigella, Salmonella, Staphylococcus aureus, Cryptosporidium parvum, and Campylobacter jejuni. Understand how these bacteria are transmitted and the proper handling and safety methods to prevent foodborne illnesses. Discover the importance of using food thermometers, proper storage techniques, and hygiene practices to ensure food safety.

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Food Pathogens and Safety Measures

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  1. FOOD PATHOGENS MORE FOOD PATHOGENS FOOD HANDLING FOOD SAFETY METHODS CONRTOL MEASURES 1pt 1 pt 1 pt 1pt 1 pt 2 pt 2 pt 2pt 2pt 2 pt 3 pt 3 pt 3 pt 3 pt 3 pt 4 pt 4 pt 4pt 4 pt 4pt 5pt 5 pt 5 pt 5 pt 5 pt

  2. Infection may lead to hemolytic uremia syndrome (HUS) characterized by severe anemia and kidney failure in 2 to 7 percent of the cases of this food pathogen.

  3. What is E. coli 0157:H7?

  4. Produces a toxin that causes a disease characterized by muscle paralysis.

  5. What is clostridium botulinum also known as botulism?

  6. Outbreaks occur when large quantities of food are prepared several hours before serving and then served at room temperature or from an improperly heated steam table.

  7. What is Clostridium perfringens? (klas-trid-e-um) (per-frin-jenz)

  8. Causes serious problems for pregnant women and can grow slowly at refrigerator temperatures.

  9. How is Listeria monocytogenesbacteria transmitted? (lis-ter-eeya) (mono-si-to-jenes)

  10. Poor hygiene, especially improper hand washing, are causes transmittance of this foodborne illness.

  11. What is Shigella? (shi-gel-uh)

  12. A bacteria that lives in the tracks of animals, birds and humans and is commonly found in poultry, unpasteurized milk, and undercooked eggs.

  13. What is Salmonella? (sal-muh-nel-uh)

  14. Bacterium which is carried on the skin and in nasal passages of humans. Food handlers are the main source of contamination of this bacteria.

  15. What is Staphylococcus aureus? (staf-i-lo-kok-es) (au-re-us)

  16. A parasite found in the intestinal tracts of warm-blooded animals. Common cause of diarrhea in travelers to developing nations and children in daycare facilities.

  17. What is Cryptosporidium parvum? (krip-to-spo-rid-e-um) (par-vum)

  18. Bacteria that is to be the most common cause of diarrhea.

  19. What is Campylobacter jejuni? (kam-pi-lo-bak-ter) (je-joo-ni)

  20. Bacterium which are found naturally around us, including those that cause foodborne illnesses.

  21. What are bacteria?

  22. “Sell By” date on perishable products.

  23. What is found on perishable products in the store and means do not purchase the product after that date?

  24. Food thawed quickly in this must be cooked immediately for consumption.

  25. What is a microwave?

  26. Place this on the bottom shelf of the refrigerator away from fresh produce.

  27. What is the correct way to store uncooked meat?

  28. Choose these that are free of dents, cracks, rust, or bulging lids.

  29. What is the proper way to choose canned food?

  30. Do this when you are cutting raw meats and raw vegetables during food preparation.

  31. What is wash in hot soapy water after each use?

  32. The only way to be sure food is cooked properly.

  33. What is use a food thermometer?

  34. What is the symbol for food irradiation?

  35. Taking out of the freezer and placing in the refrigerator.

  36. What is correct way to thawfrozen food?

  37. Store in refrigerator.

  38. What should be done with left over food?

  39. Do this if you do not know if the food in the refrigerator or pantry is safe to eat.

  40. What is“When in doubt, throw it out”?

  41. The only way to determine if meat or egg dishes are cooked properly.

  42. Why use a food thermometer?

  43. 160º F.

  44. What is the proper internal temperatureof cooked ground meats?

  45. Pack the perishable food on ice.

  46. How do you prevent foodborne illness when going on a picnic?

  47. 20 seconds

  48. What is the amount of time you should wash your hands before handling food?

  49. Below 40 degrees F.

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