What are the major foodborne pathogens managers must understand?

Food managers should know major pathogens and prevention. KEY BACTERIA: (1) SALMONELLA — poultry, eggs, produce; symptoms diarrhea/fever 6-72 hrs onset; prevent: cook poultry 165°F, eggs 145°F, no raw/undercooked eggs in immunocompromised; (2) E. COLI O157:H7 (STEC) — ground beef, leafy greens, sprouts, contaminated water; bloody diarrhea, HUS; cook ground beef 155°F+, wash produce, no unpasteurized juices/milk; (3) LISTERIA MONOCYTOGENES — deli meats, soft cheeses, raw milk, cantaloupe, smoked seafood; particularly dangerous in pregnancy (stillbirth, severe illness); grows even at refrigerated temperatures — strict use-by dates and rotation critical; (4) CAMPYLOBACTER — poultry, unpasteurized milk, water; most common cause of bacterial diarrhea; (5) CLOSTRIDIUM PERFRINGENS — large batches inadequately cooled, hot-held below 135°F; produces toxin; 'cafeteria germ'; (6) CLOSTRIDIUM BOTULINUM — improperly canned foods, garlic-in-oil, modified atmosphere packaging; rare but life-threatening; (7) STAPHYLOCOCCUS AUREUS — protein foods exposed to infected food handlers; heat-stable toxin (NOT destroyed by cooking); prevent: gloves, handwashing, exclude ill workers; (8) BACILLUS CEREUS — rice, starchy foods cooled improperly; (9) SHIGELLA — fecal-oral, fly contamination; (10) VIBRIO — raw or undercooked seafood. KEY VIRUSES: (1) NOROVIRUS — most common cause; person-to-person, contaminated food (especially raw produce, shellfish); explosive vomiting and diarrhea; very contagious; prevent: handwashing, exclude ill workers; (2) HEPATITIS A — fecal-oral; jaundice; vaccination available; some workers required to be vaccinated. PARASITES: less common in US food service; Anisakis in raw fish — prevent by freezing for sushi; Trichinella historically in pork — modern pork generally safe but cook to 145°F+. Prevention foundations: time-temperature control, personal hygiene, prevention of cross-contamination, approved sources, proper cleaning/sanitizing.