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Common Pathogens
Norovirus, Salmonella, and Clostridium perfringens are common causes of foodborne outbreaks. These three pathogens will be discussed in more detail to illustrate how different causative agents or pathogens are associated with specific contributing factors.
Norovirus
Norovirus cannot multiply outside of the human body, although the virus can survive in many environments for significant periods. Norovirus is spread through direct contact with an infected person and/or by eating contaminated foods or drinking contaminated water.
Q1: Click on the photo(s) in which the environmental health specialist is investigating a contributing factor most likely linked to norovirus.
Q2: Which of the following questions should you focus on while interviewing the manager during an environmental assessment in which norovirus is the suspected pathogen? Select all correct answers.
Salmonella
If foods contaminated with Salmonella are properly washed, cooked, and stored, then the bacteria will inactivate and not cause illness. Salmonella are bacteria spread by eating contaminated food.
Q1: Click on the photo(s) in which the environmental health specialist is investigating a contributing factor most likely linked to Salmonella.
Q2: Which of the following questions should you focus on while interviewing the manager during an environmental assessment in which Salmonella is the suspected pathogen? Select all correct answers.
Clostridium Perfringens
In order to cause illness, Clostridium perfringens bacteria must grow until toxic levels are reached. If contaminated foods are properly cooked and stored, then bacteria will not proliferate to toxic levels. C. perfringens is a spore-forming bacterium found in the environment and human and animal intestines. It survives in conditions with little or no oxygen and produces a toxin that causes illness.
Q1: Click on the photo(s) in which the environmental health specialist is investigating a contributing factor most likely linked to C. perfringens.
Q2: Which of the following questions should you focus on while interviewing the manager during an environmental assessment in which C. perfringens is the suspected pathogen? Select all correct answers.