The Big Five Microorganisms

By: Austin Diesto

Shigella spp.

Source: Human feces


Foods Linked with the Bacteria: Foods that get contaminated or come into contact with human hands, such as: potato, tuna, shrimp, macaroni, chicken or foods contaminated with water, such as produce.


Prevention: Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation, exclude food handlers who have diarrhea from the operation, wash your hands, and control flies inside and outside the operation.

Salmonella Typhi

Source: People


Foods Linked with the Bacteria: Ready-to-eat foods and beverages


Prevention: Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation, wash hands, and cook food to minimum internal temperatures.


Enterohemorrhagic and shiga toxin-producing E. coli

Source: Intestines of cattle; infected people


Foods Linked with the Bacteria: Ground beef (raw and undercooked) and contaminated produce.


Prevention: Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria, cook food, especially ground beef, to minimum internal temperatures, purchase produce from approved, reputable suppliers, prevent cross-contamination between raw meat and ready-to-eat food.


Hepatitis A

Source: Human feces


Foods Linked with the Bacteria: Ready-to-eat food and shellfish from contaminated water.


Symptoms: Fever, weakness, nausea, abdominal pain, and jaundice.


Prevention: Exclude staff who have been diagnosed with Hepatitis A from the operation, exclude staff who have jaundice from the operation, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved, reputable suppliers.


Norovirus

Source: Human Feces


Foods Linked with the Bacteria: Ready-to-eat food and shellfish from contaminated water.


Symptoms: Vomiting, diarrhea, nausea and abdominal cramps.


Prevention: Exclude staff who have been diagnosed with Norovirus from the operation, exclude staff who have diarrhea and vomiting from the operation, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved, reputable suppliers.