Microorganisms

Introduction to Culinary Arts

The Big Five

  • Shigella spp.
  • Salmonella Typhi
  • E. Coli
  • Hepatitis A
  • Norovirus

1. Shigella spp.

Source: human feces :0

Foods Linked to Bacteria: potatoes, tuna, shrimp, macaroni, chicken

Prevention Measures: wash hands, control flies in the restaurant





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2. Salmonella Typhi

Source: human feces :0

Food Linked to Bacteria: eggs

Prevention Measures: vaccinations and not eating risky foods

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3. Enterohemorrhagic and Shiga Toxin-Producing E. Coli

Source: intestines of cattle

Foods Linked to Bacteria: beef

Prevention Measures: no cross-contamination, cook food fully, reputable suppliers

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4. Hepatitis A

Source: human feces

Food Linked to Bacteria: shellfish and ready-to-eat foods

Prevention Measures: wash hands, avoid using bare hands, reputable suppliers

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5. Norovirus

Source: human feces

Food Linked to Bacteria: shellfish and ready-to-eat foods

Prevention Measures: wash hands, avoid using bare hands, reputable suppliers


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