"The Big Five"
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Shigella Spp.
- Source: Human Feces
- Food Linked: Potatoes, tune, macaroni, shrimp, and chicken.
- Prevention Measures: Control flies inside and outside of the operation and Wash hands
Salmonella Typhi
- Source: People
- Food Linked: Ready-to-Eat foods and Beverages
- Prevention Measures: Cook foods to minimal internal temperature and Wash hands
Enterohemorrhagic and shiga toxin-producing E. coli
- Source: Intestines of Cattle and Infected People
- Food Linked: Ground Beef(uncooked and raw) and contaminated produce.
- Prevention Measures: Purchase food from approved, reputable suppliers, prevent cross contamination between raw meat and ready-to-eat foods.
Hepatitis
- Source: Human Feces
- Food Linked: Ready-to-eat foods and shellfish from contaminated water.
- Prevention Measures: Exclude staff who have jaundice from the operation, avoid bare hand contact with ready to eat food, and wash hands.
Norovirus
- Source: Same as Hepatitis
- Food Linked: Same as Hepatitis
- Prevention Measures: Exclude staff who have been diagnosed with Norovirus from the operation and exclude staff who have diarrhea and vomiting from the operation.