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Etiology
REHS 3 Food- associated foods with agents
| Term | Definition |
|---|---|
| associated foods bacillus cereus(V) | Boiled or fried rice |
| associated foods Bacillus cereus (D) | custards, sauces, cereal products, refried beans, dried potatoes |
| associated foods Campylobacter jejuni | Poultry, unpasteurized milk, water, clams |
| associated foods Clostridium botulinum | canned low acid foods, smoked fish, cooked potatoes, marine mammals |
| associated foods Clostridium perfringens | inadequately heated or reheated meats, meat pies, stews, gravy |
| associated foods E. coli (enteroinvasive or enterotoxigenic) | uncooked vegetables, salads, water |
| associated foods E. coli 0157:H7 (enterohemerrhagic) | undercooked ground beef, raw milk, soft cheese, water |
| associated foods Salmonella spp. (non-Typhoid) | poultry, egg, meat, unpasteurized milk |
| associated foods Salmonella Typhi | fecally contaminated foods like shellfish, raw fruits |
| associated foods Shigella | fecally contam foods like salads, cut fruit, water |
| associated foods Staphylococcus aureus | ham, meat, poultry, cream filled pastries, custard, high protein left over foods |
| associated foods Vibrio cholerae 01-0139 | raw fish or shellfish, fecally contam foods |
| associated foods Vibrio cholerae non-01 | raw fish or shellfish, fecally contam foods |
| associated foods Vibrio parahaemolyticus | marine fish, shellfish |
| associated foods Vibrio vulnificus | raw oysters |
| associated foods Heavy Metals (antimony, cadmium, copper, iron, tin, zinc) | high acid food/beverages in containers lined with it |
| associated foods scombroid fish poisoning | temperature abused fish (tuna, mahi, mackerel, bluefish) |
| associated foods ciguatoxin | fish (snapper, grouper, amberjack) |
| associated foods PSP | shellfish |
| associated foods bacillus cereus(V) | Boiled or fried rice |
| associated foods Bacillus cereus (D) | custards, sauces, cereal products, refried beans, dried potatoes |
| associated foods Campylobacter jejuni | Poultry, unpasteurized milk, water, clams |
| associated foods Clostridium botulinum | canned low acid foods, smoked fish, cooked potatoes, marine mammals |
| associated foods Clostridium perfringens | inadequately heated or reheated meats, meat pies, stews, gravy |
| associated foods E. coli (enteroinvasive or enterotoxigenic) | uncooked vegetables, salads, water |
| associated foods E. coli 0157:H7 (enterohemerrhagic) | undercooked ground beef, raw milk, soft cheese, water |
| cost of food outbreaks per year | 1 billion to 10 billion |
| floor drains required | every 400 square feet |
| floor drain slope | 1/8 to 1/4 inch per foot |
| does elastic flesh show signs that fish is bad? | no, look for off-odor, gray gills or sunken eyes |
| minimum light requirements for working surfaces | 30 foot candles |
| where does pork spoilage first show | meeting point of bone and flesh in the inner portions |
| what can remain persistent in high ph cheddar cheese? | salmonella |
| sodium ascorbate/erythorbate | madr from carb and like vitamin C, fix color and speed curing of meat |
| bht/bha | antioxidants, prevent rancidity |
| mono-diglcerides | emulsifiers or tabilizers from fats |
| sodium benzoate | salt of an organix acid,inhibits mold, used in cheese preservation |
| dry storage shelves distance from the floor | 12 inches |
| how to kill botulism spores | 2.5 min at 250F, 8,8 min @ 240 or 2% vinegar or 8-10 percent salt |
| temp and solution of milking equipment | 180-190F and 200 mg/l |
| holder pasteurizer | 100-500 gallons for 30 mins at 145F |
| ultrahigh temp past | 191-212F for 1 sec |
| ultrapasteurized | 280F for 2 sec safe for about 3 months |
| sediment test of milk | shows extra material in milk but not dissolved material |
| salty milk | mastitis |
| malty flavor | high bacteria |
Created by:
sanitarianpankey
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