Foodborne Pathogens

123456789101112131415161718192021222324252627282930313233
Across
  1. 3. parasite that contaminates water; pathogen: ____ parvum; type: parasite; most common symptoms: watery diarrhea, stomach cramps, nausea, and weight loss; onset: 2-10 days; duration: 1-2 weeks; commonly associated foods: ready-to-eat foods contaminated with water; prevention measures: purchasing food (particularly produce) from reputable and approve suppliers, excluding food handlers with diarrhea, using properly treated water and handwashing
  2. 7. illness caused by toxins found in shellfish thaconsumees algae with the toxin; pathogen: saxitoxin; type: toxin; most common symptoms: numbness, tingling of the mouth, face, arms, and legs, dizziness, nausea, vomiting and diarrhea; onset: 30-60 minutes/several hours; duration: N/A; commonly associated foods: clams, mussels, oysters and scallops from the Pacific Coast and New England coast; prevention measures: purchasing shellfish from approved and reputable suppliers (cooking and freezing will not eliminate toxin)
  3. 12. virus transferred to foods from infected food handlers who have not followed proper handwashing protocols; pathogen: _____; type: virus; most common symptoms: vomiting, diarrhea, nausea, and stomach cramps; onset: 12-48 hours; duration: 1-3 days; commonly associated foods: ready-to-eat foods and shellfish from contaminated water; prevention measures: excluding infected staff and those with diarrhea or vomiting from food handling procedures, washing hands, avoiding bare-hand contact with ready-to-eat food, andpurchasing shellfish from approved and reputable suppliers (very contagious --> can transfer person-to-person within few hours of ingestion)
  4. 13. illness caused by toxins found in shellfish that eat algae with the toxin; pathogen: brevetoxin; type: toxin; most common symptoms: tingling of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, vomiting, and diarrhea; onset: 30-60 minutes/several hours; duration: N/A; commonly affected foods: clams, mussels, and oysters found in warm waters; prevention measures: purchasing shellfish from approved and reputable suppliers (cooking and freezing will not eliminate toxin)
  5. 15. parasitic worms that lay eggs in contaminated dirt or protein; pathogen: _____; type: parasite; most common symptoms: abdominal discomfort, cough or intestinal blockage (most are asymptomatic); onset: N/A; duration: N/A; commonly associated foods: fruits and vegetables exposed to contaminated dirt that are not properly washed or cooked; prevention measures: proper handwashing to prevent contamination of ready-to-eat foods, proper washing of produce and purchasing produce from reputable suppliers
  6. 16. cool, moist environments(i.e. refrigerator temperatures) and typically doesn’t cause illness in healthy people; pathogen: ______ monocytogenes; type: bacteria; most common symptoms: pregnant women include fever, fatigue, and muscle aches. Symptomsin other persons (typically immunocompromised) include headache, stiff neck, confusion, loss of balance, convulsions, fever, and muscle aches; onset: 24 hours-70 days; duration: 1-4 weeks after consuming foods; commonly associated foods: raw meat, unpasteurized dairy(soft cheeses), unpasteurized juices, and ready-to-eat foods like deli meat and hot dogs; prevention measures: throwing away products pastuse-by/expiration dates, cooking raw meats to minimum temperatures, pasteurization, preventing cross-contamination between raw meats and ready-to-eat foods, avoiding unpasteurized dairy products, and maintaining time and temperature control (leads to miscarriage in pregnant women and sepsis, pneumonia, and meningitis in newborns)
  7. 17. illness caused by toxins produced by Asperigillus molds that grow in soil, hay, peanuts, and grains; pathogen: _____; type: toxin; most common symptoms: nausea, vomiting, stomach pain and convulsions, acute hepatic necrosis; onset: depends on amount consumed; duration: several days-weeks; commonly asssociated foods: maize, cassava, wheat, millet, peanuts, rice, sesame, seeds, spices, eggs, dairy and meat; prevention measures: proper storage of grain, seeds, and spices and purchasing from reputable and approved suppliers that follow proper storage guidelines
  8. 18. illness caused by toxins found in algae consumed by shellfish; pathogen: domoic acid; type: toxin; most common symptoms: vomiting, diarrhea and stomach pain (first symptoms), confusion, memory loss, disorientation, seizure, and coma (later symptoms); onset: 30-60 minutes/several hours; duration: N/A; commonly affected foods: clams, mussels, oysters and scallops from the Pacific Northwest; prevention measures: purchasing shellfish from approved and reputable suppliers (cooking and freezing will not eliminate toxin)
  9. 21. bacteria that is transmitted from human to human; pathogen: ______ typhi; type: bacteria; most common symptoms: high fever, weakness, stomach pain, headache, loss of appetite, rash; onset: 6-30 days; duration: a month if untreated; commonly associated foods: ready-to-eat foods, beverages, contaminated water, shellfish from contaminated water; prevention measures: excluding people with ____ typhi from food handling, washing hands, cooking food to minimum temperatures, preventing cross-contamination (can have it without developing symptoms, some develop typhoid fever, and some still sheds the bacteria in their bodily fluids)
  10. 24. bacteria that lives in farm animal's intestines; pathogen: _____ jejuni; type: bacteria; most common symptoms: watery/bloody diarrhea, stomach cramping, fever, vomiting, headaches; onset: 2-5 days; duration: 1 week: commonly associated foods: poultry (raw or undercooked), contaminated water, unpasteurized dairy, meats, and stews or gravies; prevention measures: cooking food to minimum temperature, preventing cross-contamination between raw poultry and ready-to-eat food, and controlling time and temperature (complications include IBS, Guillain-Barre syndrome, arthritis
  11. 25. bacteria common in countries with poor sanitation; pathogen: _____ (enterotoxigenic); type: bacteria; most common symptoms: watery diarrhea and abdominal cramping, fever, nausea, vomiting, chills, loss of appetite, headache, and muscle aches; onset: 1-3 days; duration: 3-4 days/1 week; commonly associated foods: any food, water, or ice contaminated by feces; prevention measures: time and temperature control, preventing cross-contamination, purchasing produce from approved suppliers, and excluding employees with diarrhea or ETEC diagnoses from food handling
  12. 26. parasite that is transmitted from fecal-contaminated water; pathogen: ____ duodenalis; type: parasite; most common symptoms: fever, diarrhea and greasy stools, stomach cramps and nausea; onset: 1-3 weeks; duration: 2+ weeks; commonly associated foods: ready-to-eat foods exposed to contaminated water (like produce) or to infected foodhandlers who do not practice proper handwashing or hygiene; prevention measures: purchasing food (particularly produce) from reputable and approved suppliers, using properly treated water, excluding foodhandlers with diarrhea and proper handwashing
  13. 27. parasitic worm found in raw and undercooked fish and squid; pathogen: ____; type: parasite; most common symptoms: tingling in the throat, coughing/vomiting up worms, stomach pain, nausea, vomiting, abdominal distension, diarrhea (with blood and mucus), mild fever, itchy rash, anaphylaxis; onset: depends on amount of worms/larvae; duration: depends on amount of worms/larvae; commonly associated foods: raw or undercooked fish (herring, cod, halibut, mackerel and pacific salmon) and squid
  14. 30. parasite common in tropical and subtropical regions; pathogen: ______; type: parasite; most common symptoms: watery diarrhea, explosive bowel movements, loss of appetite, weight loss, stomach cramping, nausea, and fatigue; onset: 1 week; duration: few days-1+ month; commonly associated foods: any food contaminated by an infected food handler; prevention measures: reputable and approvedsuppliers, excluding foodhandlers with diarrhea, using properly treated water and handwashing
  15. 31. virus causes liver infections and is found in stool of those infected with the virus; pathogen: ______; type: virus; most common symptoms: fatigue, loss of appetite, stomach pain, nausea, and jaundice (many people/children, asymptomatic); onset: 15-60 days; duration: fatal in pregnant, chronic liver disease, immunocompromised individuals; commonly associated foods: contaminated ready-to-eat items not cooked before serving handled by infected food handlers, raw or undercooked pork, venison, wild boar meat, and contaminated shellfish; prevention measures: excluding employees with jaundice or diagnosed _____ from food handling, washing hands, avoiding bare-hand contact with ready-to-eat foods, practicing personal hygiene, and cooking meats and shellfish to the proper temperatures
  16. 32. spore-forming bacteria found in the intestines of animals and humans (anaerobic); pathogen: _____; type: bacteria; most common symptoms: diarrhea and severe abdominal pain; onset: 8-12 hours; duration: 24 hours (2 weeks if severe); commonly associated foods: meat, poultry, stews, and gravies; prevention measures: cooling, holding, and reheating food correctly (most common when hot-held foods are kept for too long)
  17. 33. illness caused by toxins found in fish that produces histamine in large amounts; pathogen: histamine; type: toxin; most common symptoms: sweating, headache, a tingling sensation in the mouth or throat, palpitations, rash, face reddening, diarrhea, and vomiting; onset: several minutes/several hours; duration: several hours/several days; commonly associated foods: tuna, bonito, mackerel and mahi mahi; prevention measures: purchasing from reputable suppliers that maintain time/temperature control and preventing time/temperature abuse during storage and food preparation
Down
  1. 1. spores that can be found in water and dirt where the bacteria can proliferate in anaerobic environments; pathogen: clostridium ______; type: bacteria; most common symptoms: nausea, vomiting, weakness, double vision, difficulty speaking, and difficulty swallowing; onset: 18-36 hours; duration: fatal if untreated; commonly associated foods: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused plant foods (like baked potatoes) and untreated garlic-and-oil mixtures; prevention measures: holding, cooling, and reheating food to the correct temperatures, inspecting canned foods for damage, maintaining correct temperatures, or shifting food composition to be highly acidic or low moisture
  2. 2. illness caused by toxins found in algae consumed by small fish; pathogen: _____; type: toxin; most common symptoms: reversal of hot and cold sensations, nausea, vomiting, tingling lips, fingers, or toes, and joint and muscle pain, diarrhea and stomach pain are also possible; onset: 3-6 hours/30 hours; duration: days/months/years; commonly associated foods: predatory tropical reef fish (barracuda, grouper, jacks, sturgeon, snapper, or other fish high in the food chain); prevention measures: purchasing predatory tropical reef fish from approved and reputable suppliers (cooking and freezing will not eliminate toxin)
  3. 4. virus more common in infants and young children; pathogen: _____; type: virus; most common symptoms: severe watery diarrhea, vomiting, fever, and abdominal pain; onset: 2 days; duration: 3-8 days; commonly associated foods: anything that is handled by infected food handlers; prevention measures: vaccinating infants and proper handwashing, especially after changing diapers and before preparing food
  4. 5. bacteria found in the hair, nose, and throat of humans; pathogen: _____ aureus; type: bacteria; most common symptoms: nausea, vomiting, and stomach cramping; onset: 30 minutes-8 hours; duration: 24 hours; commonly associated foods: ready-to-eat foods containing TCS ingredients such as egg salad, tuna salad, chicken salad, and macaroni salad, deli meat; prevention measures: washing hands, covering wounds, time/temperature control (holding, cooling, and reheating food correctly), and practicing personal hygiene (heat resistant, it is important to prevent contamination and proliferation)
  5. 6. virus causes liver infections and is found in stool of those infected with the virus (poor personal hygiene and improper handwashing can lead to contamination of food); pathogen: _____; type: virus; most common symptoms: mild fever, weakness, nausea, stomach pain, and jaundice; onset: 2 weeks; duration: 2 months; commonly associated foods: contaminated ready-to-eat items not cooked before serving (infected food handlers) and contaminated shellfish; prevention measures: excluding employees with jaundice or diagnosed _______ from food handling, washing hands, avoiding bare-hand contact with ready-to-eat foods, practicing personal hygiene, and purchasing shellfish from approved and reputable suppliers (asymptomatic for weeks but will show virus afterwards)
  6. 8. parasite that can cause amebic dysentery or liver infection; pathogen: entamoeba histolytica; type: parasite; most common symptoms: diarrhea, stomach pain and stomach cramping, stomach pain, bloody diarrhea and fever (amebic dysentery); onset: 2-4 weeks; duration: may be asymptomatic; commonly associated foods: anything handled by infected food handlers; prevention measures: proper handwashingand excluding employees with diarrhea from food handling operations
  7. 9. parasite that survives in the body for long periods of time in the form of cysts; pathogen: _____ gondii; type: parasite; most common symptoms: flu-like symptoms (swollen lymph node, muscle aches); duration: unknown (asymptomatic); common associated foods: undercooked contaminated meat (pork, lamb, venison), shellfish from contaminated waters, unpasteurized goat’s milk, and foods contaminated via cross-contamination with raw meat or shellfish; prevention measures: cooking meat to proper temperatures,purchasing shellfish from reputable and approved suppliers, preventing cross-contamination, and practicing proper handwashing techniques
  8. 10. bacteria that proliferates rapidly in the temperature danger zone; pathogen: ____ vulnificus; type: bacteria; most common symptoms: watery diarrhea, vomiting, stomach cramps, nausea, low-grade fever and chills; onset: 24 hours; duration: 3 days (if not severe); commonly associated foods: oysters harvested from contaminated waters; purchasing shellfish from reputable and approved suppliers, and cooking shellfish to minimum internal temperatures (cause primary septicemia and can be caused by vibrio parahaemolyticus --> common with pre-existing chronic illnesses)
  9. 11. found in cattle intestines and contaminated meat during slaughtering; pathogen: _____ shiga toxin; type: bacteria; most common symptoms: severe stomach cramping, diarrhea (often bloody), and vomiting; onset: 3-4 days; duration: 5-7 days; commonly associated foods: raw and undercooked ground beef, contaminated produce, and unpasteurized milk and juice (fresh apple cider); prevention measures: time and temperature control (cooking foods to proper temperatures), preventing cross-contamination between raw meat and ready-to-eat food, purchasing produce from approved suppliers, and excluding employees with diarrhea or STEC diagnoses from food handling
  10. 14. bacteria carried primarily by pigs that causes gastroenteritis in humans; pathogen: ______; type: bacteria; most common symptoms: bloody diarrhea, fever, and stomach pain (children), right-sided abdominal pain, fever (older children and adults); onset: 4-7 days; duration: 24 hours-2 weeks/3 weeks; commonly associated foods: raw or undercooked pork, pork intestine, other meats, unpasteurized milk, fish and shellfish, and foods contaminated by infected foodhandlers; prevention measures: cooking pork to proper temperature, avoiding unpasteurized dairy products, proper handwashing, and preventing cross-contamination between raw pork and ready-to-eat foods (handwashing is important to prevent spread of the pathogen)
  11. 19. bacteria that can survivie in dry foods; pathogen: _____; type: bacteria; most common symptoms: fever, poor feeding, crying, and low energy (infants), diarrhea, UTI, sepsis, meningitis (all other ages); onset: rare (not well established); duration: rare (not well established); commonly associated foods: powdered infant formula, powdered milk, herbal tea, flour; prevention measures: breastfeeding, properly cleaning, sanitizing, and storing baby bottles and breast pump parts, using formula within 2 hours of preparation, and washing hands properly and frequently (deadly in infants)
  12. 20. bacteria found in stool of infected/recently recovered people or with flies in the foodservice station; onset: 1-2 days; duration: 1 week; commonly associated foods: poultry (raw or undercooked), contaminated water, unpasteurized dairy, meats, and stews or gravies; prevention measures: excluding infected employees or those with diarrhea, washing hands, controlling flies, and practicing personal hygiene (aka bacteria dysentery)
  13. 22. bacteria that lives in the intestines of humans and other animals; pathogen: _____ spp.; type: bacteria; most common symptoms: diarrhea, vomiting, fever, stomach cramping; onset: 6 hours-6 days; duration: 4-7 days; commonly associated foods: poultry, eggs, dairy and produce contaminated with salmonella-infected water and soil; prevention measures: prevent cross-contamination, cooking poultry and eggs to minimum internal temperatures, send workers with salmonella home (illness can be heterogenous with symptoms developing several weeks later, reactive arthritis after GI symptoms resolve)
  14. 23. parasite that lays eggs in raw/undercooked meat; pathogen: _____; type: parasite; most common symptoms: nausea, diarrhea, vomiting, fatigue, fever and stomach pain (early symptoms), headache, cough, facial and eye swelling, muscle pain and aching joints, itchy skin, diarrhea or constipation (later symptoms), poor coordination, heart problems, respiratory issues (vulnerable populations); onset: 1-2 days (abdominal symptoms), 2-8 weeks (later symptoms); duration: several months; commonly associated foods: raw or undercooked pork and wild game meats; prevention measures: cooking meat to proper internal temperatures, purchasing from reputable suppliers that do not feed their pigs raw meat and freezing pork for 20 days at 5 degrees F to kill any Trichinella worms
  15. 28. spore-forming bacterium commonly found in dirt, consuming bacteria or spores (diarrhea), preformed toxins present in food (vomiting); pathogen: bacillus cereus; type: bacteria; most common symptoms: watery diarrhea, stomach pain, stomach cramping (diarrheal), nausea, vomiting (vomiting); onset: 6-15 hours (diarrhea), 30 minutes-6 hours (vomiting); duration: 24 hours (diarrhea and vomiting); commonly associated foods: cooked plant foods, meat products, and milk (diarrhea), cooked rice dishes (e.g. fried rice, rice pudding)(vomiting); prevention measures: cookingto appropriate temperatures and cooling rapidly. Holding food at temperatures outside of the temperature zone is also important
  16. 29. bacteria spread by infected food handlers and exacerbated by foods being held outside of time/temperature control; pathogen: ____; type: bacteria; most common symptoms: sore throat, pain on swallowing, fever, headache, nausea, vomiting, rash, rheumatic fever (if severe); onset: 1-3 days; duration: 3-4 days; commonly associated foods: ready-to-eat items not cooked before serving that are contaminated by infected food handlers (e.g: dairy products, eggs, potato salad, egg salad, shrimp salad, ground ham, and rice pudding); prevention measures: time and temperature control, and excluding employees with a strep throat diagnosis or a sore throat with fever (leads to pharyngitis)