-
four types of pathogens
- bacteria
- viruses
- fungi
- parastites
-
FAT TOM
- food
- activity
- time
- temp
- oxygen
- miosture
-
Hepititis A
- ready made foods
- shellfish from contamintated water
-
Norovirus
- ready made foods
- shellfish from contaminated water
-
Bacillus Cerseus
- rice products
- milk
- cooked veg
- meat products
-
Listeriosis
- raw meat
- unpasturized dairy
- ready to eat foods (deli meat, hot dogs, soft cheeses)
-
Hemorrhagic Colitis
E-Coli
- Ground beef (raw and undercooked)
- contaminated produce
-
Cosltridium Perfringens
- meat
- poultry
- dishes made with meat and poultry (stews and gravies)
-
Botulism
- incorectly canned food
- reduced oxygen food
- temperature abused veg such as baked potato
- untreated garlic and oil mixtures
-
-
Shigellosis
- foods easily contaminated by hands such as salads (tuna, pot,cx,shr,mac)
- food that has had contact with contaminated water such as produce
-
Staphylococcal
- salads containing TS foods (egg,tuna,ect)
- deli meat
-
Vibrio
oysters from contaminated water
-
Anisakiasis
- herring
- cod
- halibut
- mackerel
- pacific salmon
-
Cryptosporidiosis
- contaminated water
- produce
-
Giardiasis
- improperly treated water
- produce
-
Scombroid
(histamine)
- tuna
- bonito
- mackerel
- mahi mahi
-
Ciguatera
(ciguatoxin)
- barracuda
- grouper
- jacks
- snapper
-
Paralytic Shellfish
(saxitoxin)
- clams
- mussels
- oysters
- scallops
-
Neurotoxin Shellfish
(brevetoxin)
-
Amnesic Shellfish
(domnic Acid)
- clams
- mussels
- oysters
- scallops
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