Big Six Pathogens - nraweb.vo.llnwd.net

1 Big Six Pathogens According to the Food and Drug Administration (FDA), there are over 40 kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the Big Six because they are highly contagious and can cause severe illness. These bacteria and viruses are described below. Major Bacteria that Cause Foodborne Illness Salmonella Typhi (SAL-me-NEL-uh TI-fee). Source Food Linked with the Bacteria Prevention Measures Salmonella Typhi lives only in humans. Ready-to-eat food Exclude food handlers who have been People with typhoid fever carry the Beverages diagnosed with an illness caused by bacteria in their bloodstream and Salmonella Typhi. intestinal tract.

2 Wash hands. Eating only a small amount of these Cook food to minimum internal bacteria can make a person sick. The temperatures. severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person's feces for weeks after symptoms have ended. Nontyphoidal Salmonella (NON-ti-FOY-dal SAL-me-NEL-uh). Source Food Linked with the Bacteria Prevention Measures Many farm animals carry nontyphoidal Poultry and eggs Cook poultry and eggs to minimum Salmonella naturally. Meat internal temperatures. Eating only a small amount of these Milk and dairy products Prevent cross-contamination between bacteria can make a person sick. How poultry and ready-to-eat food. Produce, such as tomatoes, peppers, severe symptoms are depends on the and cantaloupes Exclude from the operation food health of the person and the amount of handlers who are vomiting or have bacteria eaten.

3 The bacteria are often in a diarrhea and have been diagnosed person's feces for weeks after symptoms with an illness from nontyphoidal have ended. Salmonella. 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. ServSafe and the ServSafe logo are trademarks of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association.

4 Page 1 of 3. Major Bacteria that Cause Foodborne Illness Shigella spp. (shi-GEL-uh). Source Food Linked with the Bacteria Prevention Measures Shigella spp. is found in the feces of humans Food that is easily contaminated by Exclude from the operation food with the illness. Most illnesses occur when hands, such as salads containing TCS handlers who have diarrhea and have people eat or drink contaminated food or food (potato, tuna, shrimp, macaroni, been diagnosed with an illness caused water. and chicken) by Shigella spp. Flies can also transfer the bacteria from Food that has made contact Wash hands. feces to food. with contaminated water, such Control flies inside and outside the as produce operation. Eating only a small amount of these bacteria can make a person sick.

5 High levels of the bacteria are often in a person's feces for weeks after symptoms have ended. Shiga toxin-producing escherichia coli (ess-chur-EE-kee-UH-KO-LI) (STEC), also known as E. coli Source Food Linked with the Bacteria Prevention Measures Shiga toxin-producing E. coli can be found Ground beef (raw and undercooked) Exclude from the operation food in the intestines of cattle. The bacteria Contaminated produce handlers who have diarrhea and have can contaminate meat during been diagnosed with a disease from slaughtering. the bacteria. The bacteria is also found in infected Cook food, especially ground beef, to people. minimum internal temperatures. Purchase produce from approved, Eating only a small amount of the bacteria reputable suppliers. can make a person sick.

6 Once eaten, it produces toxins in the intestines, which Prevent cross-contamination between causes the illness. The bacteria are often raw meat and ready-to-eat food. in a person's feces for weeks after symptoms have ended. 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. ServSafe and the ServSafe logo are trademarks of the NRAEF.

7 National Restaurant Association and the arc design are trademarks of the National Restaurant Association. page 2 of 3. Major Viruses that Cause Foodborne Illness Hepatitis A (HEP-a-TI-tiss). Source Food Linked with the Virus Prevention Measures Hepatitis A is mainly found in the feces of Ready-to-eat food Exclude from the operation food people infected with it. The virus can Shellfish from contaminated water handlers who have been diagnosed contaminate water and many types of with Hepatitis A. food. It is commonly linked with ready-to- Exclude from the operation food eat food. However, it has also been linked handlers who have had jaundice for with shellfish from contaminated water. seven days or less. The virus is often transferred to food Wash hands. when infected food handlers touch food Avoid bare-hand contact with or equipment with fingers that have feces ready-to-eat food.

8 On them. Eating only a small amount of Purchase shellfish from approved, the virus can make a person sick. An reputable suppliers. infected person may not show symptoms for weeks but can be very infectious. Cooking does not destroy Hepatitis A. Norovirus (Nor-o-VI-rus). Source Food Linked with the Virus Prevention Measures Like Hepatitis A, Norovirus is commonly Ready-to-eat food Exclude from the operation food linked with ready-to-eat food. It has also been Shellfish from contaminated water handlers who are vomiting or have linked with contaminated water. Norovirus is diarrhea and have been diagnosed often transferred to food when infected food with Norovirus. handlers touch food or equipment with Wash hands. fingers that are contaminated by feces. Avoid bare-hand contact with Eating only a small amount of Norovirus can ready-to-eat food.

9 Make a person sick. It is also very contagious. Purchase shellfish from approved, People become contagious within a few reputable suppliers. hours after eating it. The virus is often in a person's feces for days after symptoms have ended. 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. ServSafe and the ServSafe logo are trademarks of the NRAEF.

10 National Restaurant Association and the arc design are trademarks of the National Restaurant Association. page 3 of 3.