Foodborne Illness and Pathogens Flashcards

What does the FDA Food Code define as the 'Big 6' pathogens requiring employee exclusion or restriction?

Answer: Salmonella Typhi, E. coli O157:H7 (STEC), Norovirus, Hepatitis A, Shigella spp., Nontyphoidal Salmonella

The FDA Food Code's Big 6 are Salmonella Typhi, STEC, Norovirus, Hepatitis A, Shigella spp., and Nontyphoidal Salmonella — all require employee exclusion or restriction.

Which factor does NOT directly influence the growth of foodborne pathogens?

Answer: The color of the food

Food color does not influence microbial growth; pathogens are affected by temperature, moisture, pH, oxygen, nutrients, and time.

What is 'water activity' (Aw) and why is it important in food safety?

Answer: A measure of the available moisture in food that microorganisms need to grow

Water activity (Aw) measures available moisture in food; most pathogens require an Aw above 0.85 to grow, which is why drying and dehydrating food preserves it.

Which pH range do most foodborne pathogens prefer for growth?

Answer: pH 4.6–7.5 (mildly acidic to neutral)

Most foodborne pathogens thrive between pH 4.6 and 7.5 — the mildly acidic to neutral range that many foods fall within.

A foodborne illness 'outbreak' is officially defined as:

Answer: Two or more people experiencing the same illness after consuming the same food

A foodborne illness outbreak is officially defined as two or more people experiencing the same illness after consuming the same food or beverage from a common source.

What should a food manager do if a customer reports becoming ill after eating at the establishment?

Answer: Document the complaint, notify the local health department, and preserve implicated food samples if possible

Managers must document illness complaints, notify the local health authority, and preserve any implicated food samples to assist in investigation and prevent further illness.