Food-borne Pathogens Flashcards

What is Salmonella and how is it commonly transmitted in Singapore?

Answer: A bacterium commonly found in raw poultry, eggs, and meat that causes food poisoning through improper cooking or cross-contamination

Salmonella is one of the most common food-borne pathogens in Singapore. It is found in raw poultry, eggs, and meat. Prevention requires thorough cooking (74°C for poultry) and preventing cross-contamination.

What conditions do bacteria need to multiply?

Answer: Food (nutrients), Acidity (neutral to slightly acidic pH), Time, Temperature (danger zone), Oxygen (some need it, some do not), and Moisture

The acronym FATTOM describes what bacteria need: Food, Acidity (pH 4.6-7.5), Time (in the danger zone), Temperature (5-60°C), Oxygen (varies), and Moisture (water activity above 0.85).

What is Staphylococcus aureus and how does it contaminate food?

Answer: A bacterium carried on human skin, nose, and throat that contaminates food through handling; it produces heat-resistant toxins

Staphylococcus aureus lives on human skin, in nasal passages, and on wounds. It contaminates food through handling, producing toxins that cannot be destroyed by reheating — making prevention essential.

What is Norovirus and why is it a concern for food establishments in Singapore?

Answer: A highly contagious virus causing vomiting and diarrhoea that can spread through contaminated food, water, or surfaces; very small amounts cause illness

Norovirus is extremely contagious — just 18 viral particles can cause illness. It spreads through contaminated food (especially shellfish and salads), water, surfaces, and person-to-person contact.

How can food handlers prevent the spread of Listeria in food?

Answer: By maintaining proper refrigeration (Listeria can grow at refrigeration temperatures), avoiding cross-contamination, and consuming ready-to-eat chilled foods within their shelf life

Listeria monocytogenes is unusual because it can grow at refrigeration temperatures (as low as 0°C). It is found in ready-to-eat chilled foods, soft cheeses, and deli meats. Proper stock rotation and temperature control are essential.

What is the incubation period for most food-borne bacterial infections?

Answer: Typically 1-72 hours after consuming contaminated food, varying by the type of pathogen

Incubation periods vary: Staphylococcus toxins act in 1-6 hours, Salmonella in 6-72 hours, and Listeria can take up to 70 days. This makes it challenging to identify the source food.