Bacillus cereus

Type: Bacteria Seen: Meat, Produce, Rice/grains, milk/dairy products Symptoms: Diarrhea, vomiting, nausea Prevention: Cooking, holding, and cooling

Listeria monocytogenes

Type: Bacteria Seen: Meat, ready-to-eat food, milk/dairy products Symptoms: miscarriage, and sepsis/pheumonia/meningitis in newborns Prevention: Cooking, preventing cross contamination

Shiga toxin producding E. Coli

Type: Bacteria Seen: Meat and produce Symptoms: Diarrhea, cramps Prevention: Cooking, Approved suppliers, excluding food handlers, and preventing cross-contamination

Clostridium perfringens

Type: Bacteria Seen: Poultry, meat Symptoms: Diarrhea, cramps Prevention: Holding, cooling, and reheating

Clostridium botulinum

Type: Bacteria Seen: Produce Symptoms: Nausea, vomiting Prevention: Holding, cooling and reheating

Campylobacter jejuni

Type: Bacteria Seen: Poultry, meat, and contaminated water Symptoms: Diarrhea, cramps, vomiting, fever and headache Prevention: Cooking and preventing cross-contamination

Nontyphoidal salmonella

Type: Bacteria Seen: Poultry, eggs, produce, and milk/dairy products Symptoms: Diarrhea, cramps, vomiting, fever Prevention: Cooking, excluding food handlers, and preventing cross contamination

Shigella spp.

Type: Bacteria Seen: Ready-to-eat, produce and contaminated water Symptoms: Diarrhea, cramps, fever Prevention: Handwashing and excluding food handlers

Salmonella typhi

Type: Bacteria Seen: Produce and contaminated water Symptoms: Cramps, fever and headache Prevention: Handwashing, cooking and excluding food handlers

Staphyloccus aureus

Type: Bacteria Seen: Ready-to-eat foods Symptoms: Cramps, nausea, vomiting Prevention: Handwashing, holding, cooling, reheating

Vibrio vulnificus and Vibrio parahaemolyticus

Type: Bacteria Seen: Shellfish and contaminated water Symptoms: Diarrhea, cramps, nausea, vomiting, fever Prevention: Cooking and purchasing from approved suppliers

Norovirus

Type: Virus Seen: Shellfish, ready-to-eat food, contaminated water Symptoms: Diarrhea, cramps, nausea, vomiting Prevention: Handwashing, approved suppliers, excluding food handlers

Hepatitis A

Type: Virus Seen: Shellfish, ready-to-eat food, contaminated water Symptoms: Cramps, nausea, fever Prevention: Handwashing, approved suppliers, excluding food handlers

Virus

Do not live in food and can be transmitted through food, contaminated water or infected staff and guests

Parasites

Location: CANNOT grow in food. They require a host to live and reproduce Sources: Commonly associated with seafood, wild game, and food processed with contaminated water, like produce Prevention measures: Purchase products from approved, reputable suppliers

Anisakis simplex

Type: Parasite Seen in shellfish Can be prevented from cooking and approved suppliers Symptoms: tingling in throat, coughing up worms

Cryptosporidium parvum

Type: Parasite Seen: produce and contaminated water Symptoms: diarrhea, abdominal pain/cramps, nausea Prevention: Handwashing, approved suppliers, exclude food handlers

Giardia duodenalis

Type: Parasite Seen: Produce and contaminated water Symptoms: diarrhea, abdominal pain/cramps, nausea, and fever Prevention: Handwashing, approved suppliers, exclude food handlers

Cyclospora cayetanensis

Type: Parasite Seen: Produce and contaminated water Symptoms: diarrhea, abdominal pain/cramps, nausea, and fever Prevention: Handwashing, approved suppliers, exclude food handlers

Fungi

Found in the environment all around us in air, dirt, plants, water and some food

Mold

Type: Fungi Effects: spoil food and cause illness Toxins: some produce toxins like aflatoxins Growth: Grow under almost any conditions, grow well in acidic food with low water activity like jams and cured meats Temperature: Cooler or freezer temps may slow the growth, but won’t kill Prevention: Throw out all infected food unless that is a natural part of the product

Yeast

Type: Fungi Signs of spoilage: smell or taste of alcohol, may look like a white or pink discoloration or slime, may also bubble Growth: grow well in acidic food with little moisture like jellies, honey and fruit or fruit juice Prevention measure: Throw away spoiled food

Toxins

Derive from living organisms or the substances they produce

Seafood toxins

Cannot be smelled or tasted, cannot be destroyed by freezing or cooking once they form in food

Histamine

Type: Toxin Common foods: Fish Symptoms: Diarrhea, vomiting, headache, brain troubles Prevention: Holding, approved suppliers

Ciguatoxin

Type: Toxin Common foods: Fish Symptoms: Nausea, Vomiting, Brain troubles Prevention: Approved suppliers

Saxitoxin

Type: Toxin Common foods: Shellfish Symptoms: Diarrhea, nausea, vomiting, brain troubles Prevention: Approved suppliers

Brevetoxin

Type: Toxin Common foods: Shellfish Symptoms: diarrhea, vomiting, brain troubles Prevention: Approved suppliers

Domoic acid

Type: Toxin Common foods: Shellfish Symptoms: diarrhea, cramps, vomiting, brain troubles Prevention: Approved suppliers

Mushroom toxins

Illness linked with this toxin usually caused by eating toxic, wild BLANK collected by amateur hunters Symptoms depend on type of toxin eaten Are NOT destroyed by cooking or freezing Use only from good suppliers

Plant toxins

Illnesses usually happen because an operation purchased from an unapproved source Some illnesses are caused because the BLANK wasn’t cooked correctly Purchase from good suppliers and cook and hold these items correctly