Food Safety Exam : Complete Study Guide – Pathogens, Personal Hygiene, Time/Temperature Control, HACCP & Active Managerial Control

Pass your Food Safety Exam 2 with this comprehensive study guide for the academic year. This document contains real exam-style questions and verified answers covering all essential food safety concepts, including personal hygiene, time/temperature control, receiving/storage, cooking/cooling/reheating, cleaning/sanitizing, HACCP, active managerial control, and detailed pathogen profiles. What's Included – Complete Content Coverage: Personal Hygiene & Handwashing: Tasks requiring handwashing (taking out garbage, touching clothing/aprons, leaving kitchen area, busing tables, switching from ready-to-eat to raw foods – all require handwashing). Hand antiseptics cannot replace soap and water handwashing (False). Food handlers with infected wounds/cuts on hands may work if wound covered with impermeable cover and then single-use sanitary glove. Single-use gloves cannot be washed/reused; cannot replace handwashing; must be worn when washing produce or handling raw foods that will be cooked (exception – gloves must be worn? careful – statement "gloves must be worn when washing produce" is NOT true – gloves not required for washing produce). Change gloves when dirty, after handling raw meats before ready-to-eat foods, after interruption, but NOT "after handling ready-to-eat foods before handling raw foods" (that statement is false). Bare hand contact with ready-to-eat foods in hospital foodservice should be prohibited or minimized (True). Employees should be restricted/excluded if experiencing vomiting, diarrhea, jaundice, sore throat with fever. Food preparation sink cannot be used for handwashing (False). Hands must be washed after eating/drinking/smoking, using restroom, using handkerchief, touching hair/face/body (all answers correct). Food handlers can contaminate foods by having foodborne illness/open wound, touching anything that may contaminate hands, having symptoms (diarrhea, vomiting, jaundice), sneezing/coughing on foods – BUT taking prescription medications before work is NOT a contamination method. Staff attire not permitted – heavily perspired baseball cap (plain wedding band, hair net, clean apron are permitted). Food handlers must NOT chew gum, drink, smoke, eat, or use tobacco when prepping/serving/working in food areas (all answers correct). Employees diagnosed with E. coli O157 (STEC), Shigella, Hepatitis A, Norovirus, Salmonella must be excluded (flu does NOT require exclusion). Food Code 2-501.11 requires WRITTEN procedures to mitigate Norovirus or other biological hazards in event of vomiting and diarrhea (exposure). Normally sore throat with fever results in restriction, EXCEPTION – an operation serving high-risk consumers requires EXCLUSION, not restriction. Eating/drinking in food prep areas not permitted, EXCEPTION – drinking if beverage is covered and accessible only by a straw. Time & Temperature Control (TCS): Temperature danger zone – 41°F to 135°F. Time-temperature abuse occurs if food held at wrong temperature, cooked to wrong internal temperature, cooled/reheated improperly, stored too long, held at 70°F for 30 minutes during preparation (all apply). After trimming raw chicken, cutting board must be washed, rinsed, and sanitized before cutting vegetables. Immersion probe should be used to measure temperature of chili in a pot. Temperature datalogger can measure both time and temperature. Best method to calibrate thermometer – ice point method. Approved supplier example – meat supplier with USDA inspected symbol on its meats. NOT an approved supplier – cottage food producer (home produced). Correct receiving temperature for TCS food (not milk or eggs) – ≤41°F. Three foods (milk, eggs, shellfish) may be received up to 45°F. Frozen foods received on ice in an ice block – reject because ice likely thawed (time-temperature abuse) and refrozen into solid block. Live shellfish must be received with a shellfish tag. Recalled food – remove and secure until discarded or picked up by supplier. Food packaging at receipt must have no signs of pests, be clean and sealed. Almost all food items not stored in original container must be labeled. Bulk stored without label – pasta like spaghetti (sugar and salt may need label? but spaghetti is non-TCS dry good). Date marking of ready-to-eat TCS foods – refrigerated at 41°F or less for no longer than 7 days. Food must be stored at least 6 inches above floor. Refrigeration order (top to bottom): Lettuce, Fresh Salmon, Fresh Pork Roast, Ground Beef, Fresh Chicken. Safe food storage location – a dry room (not mechanical rooms, under sewage lines, under stairs, locker rooms). NOT a recommended practice during food preparation – adding food colorants to alter appearance as food loses quality. Thawing food – NEVER at room temperature (acceptable methods: under refrigeration, under running water ≤70°F, in microwave, as part of cooking). When thawing reduced oxygen packaged (vacuum sealed) fish in refrigerator – must be removed from its packaging. NOT true when prepping cooked protein salads (chicken, tuna, egg, pasta) – "you are not permitted to mix in leftovers" is false (you can mix in leftovers within date marking). Ice is a food – when transferring ice use clean and sanitized scoop and container. Cooking Temperatures: Chicken or poultry – 165°F. Ground beef or pork – 155°F. Fish – 145°F. Intact beef or pork – 145°F. Intact beef steak – any (consumer can request). Eggs cracked just before cooking – 145°F. Eggs cracked for pooling – 155°F. Stuffing or stuffing made with meat/seafood/poultry – 165°F. Meat, seafood, poultry, eggs cooked in microwave – must be cooked to ≥165°F, must be covered and left to stand for ≥2 minutes. When serving undercooked foods at customer request – must provide disclosure (e.g., asterisk) and reminder (consumer warning about higher risk). Partial cooking – NOT true to "heat partially cooked food to ≥180°F before service" (must heat to original required cooking temperature). Cooling process – cool from 135°F to 70°F in 2 hours, then 135°F to 41°F in 4 hours (total 6 hours). NOT a recommended cooling method – air cool food to 120°F then start cooling (should air cool to 135°F then start cooling). Reheating – cooked and cooled foods to ≥165°F for hot holding; ready-to-eat foods to any temperature for immediate service; cooked and cooled foods to any temperature for immediate service (all true). Hold hot food at ≥135°F; must check temperature at least every 4 hours. Cold foods can be held without temperature control if removed from ≤41°F refrigeration and remain ≤70°F for up to 4 hours. Serving & Self-Service: Safe to re-serve – an unopened portion pack condiment (NOT plate garnishes, bread left at table, food returned by customer). Self-service areas should have clean/sanitary utensils, labels for foods, sneeze guards. Off-site food service – internal food temperatures ARE required (not true that they are not required). TCS foods – cut garlic (in oil) commercially canned is NOT a TCS food; raw seed sprouts, cut tomatoes, cut melon, cut leafy greens ARE TCS. Bread served to table – uneaten portions cannot be re-served. Cleaning & Sanitizing: Primary purpose of food safety management system – prevent foodborne illness by controlling risks and hazards. FCS stands for food contact surface. NOT a type of cleaner – bleach (bleach is a sanitizer; degreaser, de-limiter, alkaline detergent are cleaners). Hot water sanitizer temperature in automatic dish machine – 180°F (not 171 – 171 is for manual sanitizing). NOT a best practice for sanitizing – use hottest water and 10X sanitizer strength. Bleach as sanitizer required strength – 50-99 ppm. NOT required for cleaning/sanitizing frequency – "immediately before use even if cleaned and sanitized night before" (required after use, after interruption, before different food type, after 4 hours of consecutive work, between different raw TCS foods). Automatic dish machine – test sanitizer strength using test strips or thermometer (hot water sanitizer). Manual warewashing (3-compartment sink) required steps – WASH, SANITIZE, RINSE (in order: wash, rinse, sanitize, air dry). After cleaning and sanitizing wares – must be stored at least 6 inches off floor. Active managerial control – recommend creating cleaning/sanitizing SOPs and Master Cleaning Schedule. Manager's responsibility – Active Managerial Control (personally ensure risk factors controlled). After cleaning and sanitizing – allow items to air dry. Manager asking dishwasher to rewash dishes because sanitizing rinse not properly made – example of corrective actions. NOT part of active managerial control – lab testing for pathogens in foods (monitoring controls, identifying risks, verifying implementation, training staff, correcting problems ARE part). Hospital food manager placing monitoring and corrective actions into recipe – example of using HACCP-based recipes. Active Managerial Control – THREE general controls for staff hygiene: consumer advisories, illness reporting, hand washing. Using "Glo-Germ" – example of training staff. Crisis management plan (no power, no water, sewage spill) controls – improper hot/cold temperatures, contaminated utensils/equipment, personal hygiene (hand washing), improper cooking (all apply). Hot water sanitizer in automatic dish machine – 180°F. Managing potential intentional contamination – make it as hard as possible on someone intent on contaminating foods. Using sanitizer for food contact surfaces – dilute according to manufacturer's directions and verify using sanitizer test strip. Does NOT require sanitizing after cleaning – walls (equipment, plates, soup spoons DO require sanitizing). Allergens & Facility: Customer asks about allergens when staff doesn't know – tell customer you do not know and to consider sandwich has allergens; check with chef. Refrigerator thermometer must be accurate to plus or minus 3°F. Best pest management – 90% prevention, 10% application of pest chemicals. Only Pest Control Officer permitted to apply pest chemical controls. Waitperson learns about allergens – discuss dishes with Chef or Sous Chef; as part of in-house training by management. Guest knowingly orders allergen-containing dish – let customer know they may knowingly consume an allergen. Food facility surfaces – must be non-porous, approved by health authority during plan review, resist grease, resist moisture intrusion. Acceptable regarding food facility surfaces – dining rooms may have carpet (kitchen walls may NOT be wood; kitchens may NOT have carpet). Wall-floor junctions must be covered by cove molding. Food contact surface requirements – NOT "bear a CERTIFICATION seal" (must be corrosion-resistant, nonabsorbent, smooth, easily cleanable, durable). NOT approved as food contact surface – pewter, copper, zinc equipment/wares; galvanized metal equipment; cast iron; ceramic/china/glass containing lead. Backflow prevention – air gap or backflow preventer device. Pathogens - Bacteria (Detailed Profiles): Taenia solium tapeworms found in pork. Pork responsible for 50% of Toxoplasma gondii foodborne illness. Scrapie – prion disease in sheep. BSE (Mad Cow Disease) – prion disease in cows. NOT associated with meat/poultry – Vibrio cholerae. High levels of bacteria present in GI tract of animals at slaughter (True). Listeria monocytogenes associated with illegally produced/imported queso fresco (True). Listeria can survive in high-moisture areas such as deli food drains (True). Irradiation can destroy some pathogens linked to contaminated fruits/vegetables (True). Hogs – meat products may become contaminated during dehairing. Listeria – most dangerous pathogen in pregnant women. Raw milk may be contaminated with life-threatening pathogens (True). Bacillus cereus – pathogen associated with dairy. Spores of Bacillus cereus found in soil (True). Clostridium perfringens – spices, gravy, meats are common sources. ETEC – most cases in US due to travel to Mexico (True). EHEC can cause kidney failure (True). Campylobacter – chicken is associated food. NOT a treatment for E. coli O157:H7 – antibiotics (dialysis and fluid replacement are treatments). Case fatality rate for infants infected with Listeria – 50%. NOT usually associated with Campylobacter – seafood. Symptoms of Listeria similar to influenza (True). Double vision – symptom of Clostridium botulinum infection. Salmonella – leading cause of foodborne hospitalization and death. NOT eating the meat – cannot prevent Salmonella Typhi (vaccine/handwashing do). Vibrio cholerae – killed 8,000 people in Haiti following 2010 earthquake. Shigella – has low infectious dose. Vibrio cholerae infections cause rapid dehydration (True). Eggs – most likely to contain Salmonella. Poor personal hygiene – usually source of Staphylococcus contamination in foods. NOT associated with Salmonella infections – kidney failure. Vibrio cholerae – pathogen linked to John Snow (father of epidemiology). Oysters – food to avoid to prevent Vibrio vulnificus infection. Viruses – leading cause of foodborne illness. Vaccine available for Hep A (True). Polio – foodborne pathogen eliminated in US. Hep A – can cause jaundice. Rotavirus – leading cause of gastroenteritis in the world. Poor personal hygiene – most likely cause of Norovirus infections. Feces – can spread Hep A virus. Hep A – vaccine preventable foodborne infection. GII.4 Sydney – strain of Norovirus. Nipah virus – can be spread by eating bats. Giardia lamblia – parasite most frequently diagnosed in US. Cyclosporiasis outbreak 2013 – FALSE (caused by cilantro, not spinach). Sheep – can develop scrapie. Cryptosporidium – protozoan pathogen. 50% of Toxoplasma cases due to undercooked pork (True). vCJD – humans can develop. Bacteria Detailed Profiles: Bacillus cereus – intoxication (due to preformed toxin) AND toxin-mediated; symptoms: diarrhea type (abdominal cramps) and vomiting type (vomiting, diarrhea, cramps); found in contaminated rice, meats, milk, vegetables (spores from soil germinate when improperly heated/cooled/reheated); prevention requires proper hold temperatures; treatment vancomycin (IV). Brucellosis (Undulant Fever) – affects primarily animals; transmitted by consumption of meat/milk products from infected animals; symptoms similar to flu (fever, sweats, headaches, back pains, weakness); Brucella spp. – select agent (bioterrorism); found in raw milk/undercooked meat, contact with infected animals (common in boars); treatment doxycycline & rifampin. Campylobacter jejuni – 4th leading cause of foodborne illness (9% overall), 3rd leading cause of hospitalization (15% overall); disease mild; transmitted through undercooked foods, cross-contamination; found in raw chicken, raw milk, raw meat; symptoms nausea and diarrhea; prevention by proper cooking and designated utensils; treatment not usually necessary. Clostridium botulinum – bacterial intoxication; spores can infect infants fed honey (adults immune); found in improperly canned food and honey; symptoms: nausea, vomiting, dizziness, double vision, difficulty swallowing/breathing – can be fatal; flaccid paralysis (blocks motor nerves, progresses symmetrically downward); prevention: properly canning foods, NEVER feed honey to infants; treatment anti-toxin. Clostridium perfringens – 3rd leading cause of foodborne illness (10%); toxin-mediated; found in meats, poultry, foods with temperature abuse (undercooking then reheating – spices, gravy meats); symptoms: intense abdominal pain, severe diarrhea, nausea; prevention: proper holding temperatures and cooking; no treatment (self-limiting). E. coli – normal flora; EHEC (STEC) – bloody diarrhea; found in undercooked meat (hamburger), produce, dairy; symptoms: watery then bloody diarrhea, severe abdominal cramps, possibly kidney failure (HUS); prevention: proper cooking, pasteurization, washing; treatment fluid replacement and dialysis. ETEC – "Traveler's Diarrhea"/"Montezuma's Revenge", produces 2 toxins; spread fecal-oral; found in contaminated food/water; symptoms: watery diarrhea, nausea, vomiting, fever, chills, cramps; prevention: avoid water/ice/seafood/produce in countries with contaminated water; treatment Pepto-bismol, Bactrim. Listeria monocytogenes – most deadly; 3rd leading cause of foodborne death (19%); transmitted to infants from infected mothers; found in deli meats and dairy products (ready-to-eat foods, raw milk); prevention by proper cooking and storage; treatment penicillin. Queso Fresco outbreak – DNA fingerprint. Mycobacterium bovis – rare (not M. tuberculosis); found in unpasteurized milk (zoonosis); treatment multiple antibiotics. Salmonella – 2nd leading cause of foodborne illness (11%), leading cause of hospitalization (35%), leading cause of death (28%); transmitted via feces from animals/humans; found in raw poultry, raw meats, eggs, milk, dairy, complex foods, peanut butter, water with animal feces, animals (turtles), fruit (cantaloupe); symptoms: nausea, diarrhea, vomiting, abdominal cramps, fever; prevention highly drug-resistant – never treat with antibiotics (self-limiting, rehydration). Salmonella Typhi – systemic disease (typhoid fever) not in US; found in contaminated food/water; spread by carriers with poor hand hygiene (Typhoid Mary); prevention by vaccine; treatment ceftriaxone. Shigella (Bacillary Dysentery) – low infectious dose; spread by flies, fecal-oral, daycares; found in nonchlorinated water (fountains), raw milk/water, some foods; symptoms: diarrhea (bloody/mucus), abdominal pain, fever; treatment Bactrim, fluid replacement. Staphylococcus aureus – intoxication (staphylococcal enterotoxins – SEB bioterrorism agent); normal flora of skin; transmission from improper holding temperatures; found in dairy products, cream-filled pastries, custards, ham, sausage, mayo-containing foods (potato salad left in sun); symptoms: nausea, vomiting, diarrhea; no treatment (toxin induces vomiting). Staphylococcus spp. Group A – "flesh-eating" bacteria; Streptococcus pyogenes causes sore throat (pharyngitis); transmission from poor personal hygiene; untreated causes scarlet fever and rheumatic fever; prevention by wearing gloves and proper food preparation; treatment antibiotics. Vibrio cholerae – rapid fluid loss (can lose 15% body weight); studied by John Snow; spread fecal-oral; found in contaminated water, seafood, vegetables; symptoms: onset vomiting, profuse watery diarrhea, rapid dehydration; treatment fluid electrolyte rehydration (ORS). Vibrio vulnificus – rare infection, CFR 50%; found in waterways (Gulf of Mexico), contaminated seafood (raw oysters after oil spill); symptoms: diarrhea, abdominal cramps, nausea, vomiting, headache, fever, chills; prevention: fishing restrictions in contaminated waterways, cooking seafood; treatment antibiotics. Vibrio parahaemolyticus – common in Florida; found in raw oysters, improperly cooked crab, shrimp, clams, scallops; symptoms: explosive watery diarrhea; treatment fluids and electrolyte replacement. Yersinia enterocolitica – outbreak 2011 linked to pasteurized milk; found in undercooked pork and raw milk; symptoms: self-limiting diarrhea, abrupt onset nausea, cramps, vomiting, diarrhea; prevention by cooking pork properly and pasteurization for milk; treatment fluid and electrolyte replacement. Antibiotics only used for bacterial and some protozoal infections. Viruses & Prions: Viruses difficult to grow in lab (time-consuming, expensive); non-culture preferred. PFGE cannot track viruses (PulseNet/FoodNet relies on growing organism). Characterized by sequencing DNA; mutate quickly. Treatments extremely limited – NOT killed by antibiotics; rehydration recommended; prevented by vaccinations (Hep A, rotavirus). Most common foodborne viruses – norovirus, hepatitis A, hepatitis E, rotavirus, astrovirus, sapovirus. Norovirus – HIGHLY contagious; 58% leading cause of foodborne illness, 26% 2nd leading hospitalization, 11% 4th leading death; improper hand hygiene and fecal-oral spread; found in food contamination, seafood, contaminated water; symptoms: diarrhea, vomiting, nausea, stomach pain, severe dehydration; 1:20 bleach solution; no treatment (rehydration). CDC Vessel Sanitation Program – aids cruise industry (ships with 13 persons stopping at US port subject to inspection). Hepatitis A – spread person-to-person by fecal/oral (feces contaminated); outbreak from pomegranate seeds from Turkey; found in any food in contact with human, raw oysters; symptoms: fever, nausea, vomiting, abdominal pain, fatigue, jaundice; vaccination recommended; treated with passive immunization (antibodies from another person). Hepatitis E – self-limited acute liver disease; spread fecal-oral; outbreak of raw/undercooked shellfish on world cruise, Sudanese refugee camps; 25% in US have antibody; found in fecal contaminated water, undercooked/raw pork, deer meat, shellfish; symptoms: fever, fatigue, loss of appetite, jaundice. Rotavirus – 500,000 deaths in children 5 years; leading cause of gastroenteritis in world; leading cause of diarrheal disease in US; spread fecal-oral, toys, daycares; found in contaminated water, foods, raw oysters; symptoms: severe watery diarrhea, vomiting, fever, abdominal pain; two vaccines available. Astrovirus – look like stars under microscope; outbreak Japan 4700 people; US outbreaks linked to daycares; symptoms: diarrhea, nausea, vomiting, malaise; prevention good hand hygiene. Sapovirus – very little known; outbreak Japan; symptoms: diarrhea, vomiting, fever, headache; prevention good hand hygiene. Emerging viruses – SARS coronavirus (respiratory route, food handler transmission), Nipah virus (ingestion of bat meat/blood-contaminated fruit juice), Avian Influenza (bird flu – kills birds, most cases from live bird markets, airborne not foodborne). Ebola – technically foodborne as outbreaks start with consumption of bushmeat. Polio Virus – infects brain/spinal cord, causes non-reversible damage; outbreaks from contaminated water and raw milk; most cases person-to-person. Protozoa: Giardia lamblia – most frequently diagnosed intestinal parasite (2.5 mil US annually); low infectious dose, chlorine resistant; outbreaks from foods washed with contaminated water, fecal-oral in daycares, infected food handler; transmission by ingestion of water contaminated with cysts; symptoms: cramps, nausea, diarrhea; treatment metronidazole (Flagyl). Cryptosporidium species – low infectious dose, chlorine resistant; Milwaukee outbreak infected 400,000-600,000 from sewage runoff; transmission ingestion of oocyst from contaminated water, foods washed with contaminated water; symptoms: watery diarrhea, weakness, fever, nausea, abdominal pain; treatment rehydration, Bactrim. Toxoplasma gondii – immunocompromised at high risk, usually fatal for fetus; cats are primary reservoir (pregnant women should never change cat litter); cases from horse meat consumption in Europe (IKEA meatballs); 4th leading cause of foodborne hospitalization (8%), 2nd leading cause of death (24%); transmission ingestion of cysts, oocysts from soil, litter, raw meat (beef/pork); 50% cases from undercooked pork; prevention by proper cooking. Cyclospora cayetanensis – outbreak 631 people in US from cilantro from Taylor Farms of Mexico; tropical/subtropical regions; transmission from imported strawberries, raspberries, raw vegetables (cilantro); symptoms: watery diarrhea, loss of appetite, bloating; no treatment. Helminths (Worms): Taenia saginata (beef tapeworm) – tapeworms can reach 25 feet; transmission ingestion of undercooked beef containing encysted larvae; symptoms: mild abdominal symptoms, can migrate to gall bladder/appendix; treatment praziquantel. Taenia solium (pork tapeworm) – severe type; transmission ingestion of undercooked pork containing encysted larvae; cysticercosis – serious disease from ingestion of pork tapeworm eggs which travel to muscle, eye, brain causing neurocysticercosis (fatal); treatment praziquantel. Trichinella spiralis – roundworm; pork most commonly implicated; increasing cases with wild game (bears, feral hogs); transmission ingestion of raw/undercooked pork containing Trichinella cyst; symptoms: larvae migrate to muscles (eye, tongue, diaphragm), forms cyst; treatment mebendazole; diagnosis muscle biopsy. Prions: Proteins (PROtein + INfectious) – abnormally folded forms of prion are infectious. Normal prion protein PrP^c converted by abnormal folding into PrP^sc which forms infectious prion. Accumulation in brain causes neurodegeneration. Prion protein can exist in two folded conformations; mutated prion teaches normal protein to mutate. Transmissible spongiform encephalopathies (TSEs) – diseases caused by prions (large vacuoles in brain on autopsy). Human TSEs: Kuru, Gerstmann-Sträussler-Scheinker (GSS), Fatal Familial Insomnia (FFI). Animal prion diseases: Scrapie (sheep/goats – fatal, behavioral changes: tremors, pruritus, incoordination), Bovine Spongiform Encephalopathy (BSE – Mad Cow Disease, first reported UK 1986, 1-3 million cattle infected), Chronic Wasting Disease (CWD), Transmissible mink encephalopathy. BSE probably resulted from eating feed supplemented with ground sheep (and possibly cow). Variant Creutzfeldt-Jakob Disease (vCJD) – due to BSE from ingestion of contaminated beef (time/space correlation, biochemical evidence, animal models). vCJD symptoms: early psychiatric symptoms (depression, schizophrenia-like psychosis), unusual sensory symptoms, unsteadiness, difficulty walking, involuntary movements, immobility and muteness at death. All prion diseases are fatal; symptomatic treatment only; animals destroyed; prions NOT killed by normal cooking – require autoclaving/incineration; carcasses of infected animals incinerated; milk from infected cows destroyed; surveillance in animal populations; introduction of transgenic cows lacking normal cellular prion protein (GMO cows resistant to Mad Cow disease). Food Commodities & Prevention: Meat and poultry pathogens – Campylobacter jejuni, Clostridium perfringens, E. coli, Listeria monocytogenes, prion diseases, Salmonella, Staphylococcus aureus, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis. Origins of microorganisms in meat – high levels in hide, hair, hooves, GI tract; muscle tissue contaminated during processing. Poultry – present in skin, feathers, feet; contamination with feces; 90% of chickens contain pathogens. Costs – meat/poultry 5.7 b i l l i o n ; p o u l t r y 5.7billion;poultry2.6 billion (greatest public health impact, mainly Campylobacter and Salmonella). Prevention – cooking meat at proper temperatures (165-180°F), unsafe to serve raw/undercooked, irradiation. Deli meats and eggs pathogens – E. coli, Listeria monocytogenes, Salmonella, Staphylococcus. Listeria in deli meats – contaminates carcasses from feces during slaughter; enters facilities through soil on shoes/clothing/vehicles; grows in high-moisture areas (drains, floors, residues, equipment); can survive cold temperatures. Salmonella in eggs – ~1% of all eggs contaminated; surface contaminated with feces; transovarian deposits Salmonella inside egg; surface sanitizing fails to eliminate internalized bacteria. Costs – deli meats and eggs $1.8 billion; listeriosis dangerous in pregnant women leading to miscarriage. Prevention – decontamination, handwashing; proper egg handling, washing, vaccinating chickens (in trial); pregnant women should never eat deli meat. Seafood organisms – Anisakis (worm), Ciguatoxin (algae), Hepatitis A, Listeria, Norovirus, Norwalk virus, Rotavirus, Scombrotoxin, Shellfish Toxins, Vibrio spp. Origin – contamination of waterways with feces; prevention – proper cooking, eating small fish, irradiation, detect organisms before entering supply. Water and ice organisms – Cryptosporidium, Cyclospora, Giardia, Hepatitis A, Norovirus, Norwalk virus, parasites, red tide (algae), Rotavirus, Shigella, Vibrio. Origin – feces contaminated water and ice; freezing kills parasites, not viruses/bacteria. Prevention – filtration, sedimentation, chlorination. Dairy pathogens – Bacillus cereus, Brucella, Campylobacter, E. coli, Listeria, Salmonella, Staphylococcus aureus, Yersinia enterocolitica (NO safe raw milk). Origin – Bacillus cereus in soil; Campylobacter carried by cows; Listeria and E. coli in environment; Staphylococcus causes mastitis (infection in cow's udders – one of most costly diseases in agriculture, main use of antibiotics). Prevention – pasteurization (Bacillus cereus survives pasteurization and germinates at room temperature), irradiation. Produce organisms – Bacillus cereus, Clostridium botulinum, Cyclospora, E. coli O157:H7, Hepatitis A, Norovirus, parasites, Rotavirus, Salmonella, Shigella, Toxoplasma gondii. Origin – contaminated water sources, fertilizer, soil, proximity to animals, cross-contamination from raw meats and poor personal hygiene. Prevention – careful washing (soap and water), avoid cross-contamination, irradiation. Costs & Statistics: Foodborne disease due to meats/poultry – 5.7 b i l l i o n ; p o u l t r y 5.7billion;poultry2.6 billion; deli meats and eggs 1.8 b i l l i o n ; r e m a i n i n g f o o d g r o u p s ( d a i r y , p r o d u c e , s e a f o o d , b r e a d , b e v e r a g e s , c o m p l e x f o o d s ) – 1.8billion;remainingfoodgroups(dairy,produce,seafood,bread,beverages,complexfoods)–6.0 billion. Leading causes – Salmonella (hospitalization 35%, death 28%, illness 11%), Campylobacter jejuni (hospitalization 15%, illness 9%), Listeria monocytogenes (death 19%), Norovirus (illness 58%, hospitalization 26%, death 11%), Toxoplasma gondii (hospitalization 8%, death 24%). Pathogen-food combinations: Salmonella – poultry, complex foods, produce, eggs; Listeria – deli meats, dairy products; Toxoplasma – pork, beef; Campylobacter – poultry; Norovirus – complex foods. Perfect for Food Safety Exam 2, ServSafe, Food Protection Manager Certification, Food Science, Public Health, and Veterinary Food Safety courses