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Food intoxication
Illness caused by a toxin formed in the food prior to consumption
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Food-borne infections
due to activity of large numbers of bacteria carried by food into the GI tract
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Food Intoxications: Staphylococcus aureus
- Toxin
- Found in humans - nose, hands, intestine, cuts, sores
- Enters through handling or contact with contaminated surface
- Grows best at 70-97*; resists drying, freezing; not destroyed by cooking
- REHEATED FOODS, MEAT, POULTRY, EGGS, MILK PRODUCTS, STUFFING, PREPARED SALADS
- 1-7 hours after ingestion - nausea, vomiting, pain, diarrhea, NO FEVER
- to avoid - wash hands, chill food quickly, cool food in shallow pans
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Food Intoxications: Clostridium botulinum
- anaerobic; rare and more deadly; unusually resistant to heat
- Found in soil, water, plants, intestinal tract of humans and animals
- Ingestion of organism causes no harm (does not multiply or produce toxin in GI tract); but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in an acid
- 4-36 hours - weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated
- spoils low acid foods, IMPROPERLY CANNED FOODS, VACUUM-PACKED (SOUS VIDE) AND TIGHTLY WRAPPED FOODS, smoked and salted fish, cooked root vegetables held at warm temps too long
- HONEY IS A SOURCE - DO NOT FIVE TO INFANTS - inadequate immune system
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Food Intoxications: Clostridium perfringens
- anaerobic; intestinal tract of man and animals, surfaces of meat and poultry
- 8-18 hours - nausea, vomiting, abdominal pain, diarrhea
- to prevent - cool foods in shallow pans, keep cold food below 40*F, keep hot food above 140*F, reheat leftovers to 165*F, WASH HANDS
- IMPROPERLY COOKED AND REHEATED, COOLED SLOWLY AND REHEATED FOODS - CAFETERIA BUG; MEATS, SOUPS, GRAVIES, STEWS, CASSEROLES
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Food Intoxications: Bacillus cereus
- aerobic; forms spores; found in soil, dust, cereal crops
- emetic (nausea, vomiting); diarrheal (watery diarrhea, cramps)
- 30 min - 6 hours (emetic), 6-15 hours (diarrheal); lasts up to 24 hours
- Rice products (FRIED RICE), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, pastries (emetic - vomiting)
- Meats, milk, vegetables, fish (diarrheal)
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Food-Borne Infections: Salmonella
- 6-48 hours - fever, nausea, vomiting, chills, headache; lasts 2-3 days
- Intestinal tract of humans and animals, water, soil
- Low acid foods at body or room temp, destroyed by temps of pasteurization
- RAW AND UNDERCOOKED MEAT AND POULTRY, EGGS, RAW DAIRY, SEAFOOD, MELONS
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Food-Borne Infections: Streptococcus
- Intestinal contents of humans and animals; caused by poor hygiene, ill handlers; grows at 50-113*; destroyed by cooking
- MILK, EGGS, POTATO SALAD, FOOD HELD AT ROOM TEMP FOR HOURS
- onset 2-60 hours; fever diarrhea
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Food-Borne Infections: Listeria monocytogenes
- human, animal intestinal tract, unwashed vegetables, fruits, soil, water
- grows between 34-113*F; on neutral or slightly alkaline; resists freezing, drying, heat
- HOT DOGS, LUNCHEON MEATS, COLD CUTS, COLESLAW, RAW MILK, SOFT CHEESE
- may harm fetus; can cause flu-like symptoms, encephalitis, meningitis
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Food-Borne Infections: Campylobacter jejuni
- one of the more common causes of gastroenteritis
- intestinal tract of cattle, sheep, pigs, poultry
- abdominal pain, bloody diarrhea, 3-5 days; last 2-10 days
- RAW OR UNDERCOOKED MEAT OR POULTRY, RAW MILK, RAW VEGETABLES
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Food-Borne Infections: Vibrio parahaemolyticus (Vibrio vulnificus)
- FROM RAW OR UNDERCOOKED SEAFOOD (SHELLFISH, OYSTERS)
- fever, vomiting, cramps, diarrhea, 16 hours after ingestion, lasts 48 hours
- yields a norovirus
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Food-Borne Infections: Shigella
- human intestinal tract, water polluted by feces - unclean hands
- COLD MIXED SALADS (CHICKEN, TUNA, POTATO) RAW VEGETABLES, WATERMELON
- 12-50 hours after ingestion - bloody diarrhea, abdominal pain, 4-7 days
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Food-Borne Infections: Escherichia coli
- human, animal intestinal tract; bloody diarrhea, severe cramping
- slow onset, 3-8 days after ingestion, lasts 5-10 days
- RARE OR RAW GROUND BEEF, UNCOOKED FRUITS AND VEGETABLES, RAW MILK, UNPASTEURIZED APPLE JUICE
- can survive freezing, high acidity; can grow at refrigerator temperatures
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Food-Borne Infections: Norovirus
- Cruise ship illness
- illness caused by poor personal hygiene among infected food handlers
- does not reproduce in humans, but remains active until after food is eaten
- found in HUMAN FECES, transmitted through CONTAMINATED WATER, HUMAN CONTACT, vegetables fertilized by manure, MANUFACTURED ICE CUBES, READY TO EAT FOOD
- nausea, diarrhea, vomiting in 24-48 hours, lasts 1-2 days
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To prevent food-borne illness hands should be washed using soap and friction for at least:
20 seconds
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