Principles of Food Sanitation

The Relationship of Microorganisms to Sanitation 41

Listerosis

L. monocytogenes

Meningitis or

4 days to several

Milk, cole slaw, cheese, ice

Avoid consumption of r

aw

meningoencephalitis,

weeks

cream, poultry, red meats

foods with contact with

listerial septicemia (blood

infected animals; store

poisoning), fever, intense

foods below 2ºC

headache, nausea, diarrhea, vomiting, lesions after contact, collapse, shock, coma, mimics influenza, interrupted pregnancy, stillbirth, 30% fatality rate in infants and immunocompromised children and adults

Yersiniosis

Y. enterocolitica

Abdominal pain, fever, diarrhea, 1–7 days

Dairy products, raw meats,

Sanitary handling,

vomiting, skin rashes for 2–3

seafoods, fresh

processing, preparation,

days and rarely death

vegetables

and storage of foods

E. coli

O

Enterohemorrhagic Hemorrhagic colitis, hemolytic

12-60 hours

Ground beef, dairy

Sanitar

y handling,

157:H7

E. coli

O157:H7

uremic syndrome with 5–10%

products,raw beef, water,

irradiation, cooking to

(infection)

acute mortality rate,

apple cider,mayonnaise

65ºC or higher

abdominal pain, vomiting, anemia, thrombocytopenia, acute renal injury with bloody urine, seizures, pancreatitis

Hepatitis

Infectious

Fever, abdominal pain, nausea,

1–7 weeks approx. Raw shellfish from polluted

Thorough hand washing,

Hepatitis A

cramps, jaundice

25 days

waters, sandwiches,

sanitary food handling,

salads, desserts

cooking to 70ºC