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Hazards in Food

by | Mar 26

No. Onset date/time No. ill Symptoms Suspect food Where purchased When eaten

101 6/30 8:00 pm 2 Vomiting Salad, manicotti Tasty Food 6/30 6:00 pm

102 6/30 9:00 pm 1 Nausea Salad Tasty Food 6/29 6:00 pm

103 6/30 10:00 pm 2 Diarrhea, cramps Chicken Rocky’s Diner 6/30 9:30 pm

104 6/30 10:30 pm 1 Vomiting, diarrhea Salad, hamburger Tasty Food 6/30 5:00 pm

105 6/30 11:00 pm 2 Nausea, vomiting Salad, manicotti Tasty Food 6/30 10:00 pm

106 6/30 11:30 pm 1 Cramps Sushi Fish Delight 6/30 5:30 pm

107 6/30 11:45 pm 1 Diarrhea Quiche Fine Food Café 6/30 noon

1. Discuss and provide support for possible foodborne pathogens that would be consistent with these foodborne illness complaints.

2. Discuss foods that are commonly contaminated by these pathogens.

3. Which complaints appear to be valid and part of an outbreak? Discuss.

FoodBorne Pathogens
There are three things you should review with these cases: the foods eaten, the symptoms, and the onset of disease. These three elements will help to identify possible pathogens. Below is a break down. I have put questions 1 and 2 together for you.

I. Case 101: Salad and Manicotti. Vomiting. 2 hours.
A. B. Cereus:
a. Symptoms: diarrhea , abdominal cramps, nausea, and vomiting
b. Onset is usually 30 min to 15 hours.
c. Foods contaminated: meats, milk, vegetables, fish, rice, potatoes, pasta, and cheese

B. Staphylococcus:
a. Symptoms: Severe vomiting, diarrhea, abdominal cramping
b. Onset: one to 6 hours.
c. Custard- or cream-filled baked goods, ham, tongue, poultry, dressing, gravy, eggs, potato salad, cream sauces, sandwich fillings

II. Case 102: Salad. Nausea. 1 day.
A. Staphylococcus
a. Symptoms: Severe vomiting, …

Overview of food borne and food related pathogens.



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