Microorganism Announcement!
by: Taylor Jones
The Big Five
Salmonella Thyphi
Enterohemorrhagic- E. coli
Hepatitis A
Norovirus
Shigella spp. (Commonly known as Shigellosis)
Foods linked with this bacteria is: Harvested goods that we're grown around contaminated water that mostly comes from sewage around the growing area.
Prevention Measures: Basic food safety precautions and disinfection of drinking water prevents shigellosis from food and water, Washing hands often at all ages.
Salmonella Thyphi (Typhoid Fever)
Source: Typhoid fever is contracted by the ingestion of contaminated/ Under or uncooked food or water.
Foods linked: usually caused by eating raw or under cooked meat, poultry, eggs or egg products.
Prevention Measures: Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods.
Enterohemorrhagic- E. coli
Foods LInked: Mostly Ground Beef, but also other beef, raw milk, non- cattle( apple juice or lettuce), and water
Prevention measures: Consumers are advised to check hamburgers and return for further cooking, if necessary.
Hepatitis A
Foods linked: Any foods touched after poor personal hygiene by food handler.
Prevention measures: A vaccine, and good personal hygiene of the food handler.
Norovirus
Foods linked: raw or undercooked oysters and raw fruits and vegetables have been implicated, also get infected if you touch an object or surface that has been infected with the virus and then touch your nose, mouth, or eyes
.Prevention Measures: Wash your hands often, Wash raw fruits and vegetables thoroughly. Cook oysters and other shellfish before eating them, Clean and disinfect surfaces, and If you have norovirus, don't prepare food for at least two to three days