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
2. Salmonella Typhi
Source: human feces :0
Food Linked to Bacteria: eggs
Prevention Measures: vaccinations and not eating risky foods
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
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
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