SERVSAFE (Ch. 2)

small, living organism that can only be seen with a microscope

Harmful microorganism, makes people sick when eaten or produces a toxin that causes illness

Bacteria, viruses, parasites, fungi (includes mold and yeast)

 30 minutes to 6 weeks

salmonella typhi, nontyphoidal salmonella, e. coli (shiga producing escherichia coli), shigella spp., hepatitis A, Norovirus

Food, Acidity (4.6 to 7.5), Temperature (41 to 135... danger is 70 to 125), Time, Oxygen, Moisture

-bacillus cereus-listeria monocytogenes-shiga producing e.coli-campylobacter jejuni-clostridium perfringens-clostridium botulinum-nontyphoidal salmonella-salmonella typhi-shigella spp.-staphylococcus aureus-vibrio vulnificus-vibrio parahaemolyticus

-bacillus cereus-listeria monocytogenes-shiga producing e.coli-campylobacter jejune-clostridium perfringens-clostridium botulinum

-can cause two diff. diseases:1. Diarrhea illness, bacillus cereus gastroenteritis--cooked vegetables, meat, milk2. Vomiting illness, bacillus cereus gastroenteritis--rice, fried rice, rice pudding'-CONTROL TIME AND TEMPERATURE

-listeriosis-mainly in pregnant women-miscarriage, sepsis, pneumonia, meningitis-deli meat, hot dogs, soft cheese, unpasteurized dairy products-CONTROL TIME AND TEMPERATURE

-one of big six-hemorrhagic colitis (bloody diarrhea), kidney failure-ground beef, contaminated produce-CONTROL TIME AND TEMPERATURE

-campylobacteriosis-poultry, contaminated water, meat, stews/gravies-watery or bloody diarrhea-CONTROL TIME AND TEMP

-clostridium perfringens gastroenteritis-meat, poultry, dishes like stew or gravy that has meat or poultry-CONTROL TIME AND TEMP

-botulism-incorrectly canned food, reduced oxygen packaged good, temperature abused vegetables like baked potatoes-untreated garlic and oil mixtures-double vision, difficulty speaking and swallowing-CONTROL TIME AND TEMP

Nontyphoidal salmonella, salmonella type