The document discusses several foodborne bacteria and viruses including Bacillus cereus, Listeria Monocytogenes, Staphylococcus aureus, Campylobacter, Shigella, Clostridium perfringens, Vibrio cholerae, Hepatitis A, Yersinia enterocolitica, Salmonella, and Norovirus. For each one, it describes the disease caused, common food sources, and methods of prevention such as proper food handling and cooking practices. The overall aim appears to be to educate about common food poisoning pathogens and how to avoid contamination and illness.

1. Activity Easter week.
Name: johan alexis torres gamez 1500646
Bacteria
disease.
Cause/
characteristics
Source of
bacteria
Foods
usually
involved
Prevention
Bacillus cereus. Bacillus cereus o
B. cereus produce
toxins and two
types of diseases:
the first caused
diarrhea and
second caused
puke.
Rice, sauces,
soups, and others
prepared foods
that have been
at rest at room
temperature
for a long time
Store cooked
foods in a
wide sallow
container and
refrigerate as
soon as
possible
Listeria
Monocitogenes
Is the name of
bacteria that you
found on the floor,
water and a some
animals
 Ready-to-
eat cold
meats and
hot dogs
 Refrigerated
pates or
meat-based
spreads
Milk and
unpasteurized
dairy products
(raw), chesse
and seafood
Don´t drink
raw milk and
don´t eat
foods that
contain
unpasteurized
milk
Staphylococcus
aereus
can cause food
poisoning when
the person
preparing the food
contaminates it
and then does not
refrigerate it
adequately Other
sources of food
contamination
include the
equipment and
surfaces on which
the food is
prepared
You found this
bacteria in the
skin and hair,
nose, and throat
These bacteria
are present in up
to 25 percent of
healthy people,
and they prevail
even more in
those with
infections of the
skin, eyes, nose
or throat
Salads, such as
ham, egg,
tuna, chicken,
potato and
macarons,
sandwiches
Clean your
hands and
not prepared
foods if you
have an
infection

2. Campylobacter. It is one of the
most common
causes of food
poisoning in the
United States. The
vast majority of
cases occur as
isolated events,
not as part of a
recognized
outbreak.
unpasteurized
milk and
contaminated
water.
Raw meat or
poorly cooked
meat
Always cook
meat,
especially
poultry meat,
at minimum
safe
temperatures.
Shigella
t is an infectious
disease caused by
Shigella. The germ
of Shigella is a
family of bacteria
that can cause
diarrhea in humans.
People with
shigellosis get rid of
the bacteria through
their stools.
The foods most
commonly
associated with
Shigella sprouts are
salads and
sandwiches, which
involve a lot of
manual contact
during their
preparation, and
contaminated raw
vegetables in the
fields.
Contaminated
food or water,
or contact with
an infected
person.
Wash your
hands with
soap
frequently
and carefully,
especially
after using
the bathroom,
after
changing
diapers and
before
preparing
food or
drinks.
Dispose of
dirty diapers
properly
Disinfect the
areas where
diapers are
usually
changed after
using them.
Clostridium
perfringens
It is one of the
most common
causes of food
poisoning in the
United States.
According to some
estimates, this
type of bacteria
They happen
when they
prepare food in
large quantities
and then they stay
hot for a long time
before serving
them.
Beef
Bird meat
Meat juices
Use a food
thermometer
Keep food
warm after
cooking (at
140 ˚F or
more)

3. causes about one
million diseases
per year
Warm food
overheated in
the microwave
(to 165 ˚F or
more)
Refrigerate
perishable
foods within
two hours (at
40 ˚F or less)
Vibrio cholerae Vibrio vulnificus (V.
vulnificus) and
Vibrio
parahaemolyticus
(V.
parahaemolyticus)
are bacteria that
develop naturally in
warm coastal areas,
such as the Gulf of
Mexico.
These bacteria are
found in higher
concentrations in
the summer months
as the water
becomes warmer.
Raw Sea food Avoid eating
raw or
undercooked
seafood.
Hepatitis a is a liver disease
caused by the
hepatitis A virus.
The disease is
spread mainly
through water or
food contaminated
by the feces of an
infected person.
Hepatitis A is one of
the few diseases of
food or waterborne
origin
Raw or
undercooked
seafood from
contaminated
water, raw
fruits and
vegetables,
contaminated
drinking
water,
uncooked
food or
cooked foods
that do not
heat up again
after being in
contact with
an infected
food handler.
Avoid eating
raw oysters or
other raw or
undercooked
seafood.
In adults: Get
vaccinated if
you are
exposed to a
person
infected with
hepatitis A or
if you plan to
travel to a
country with
high rates of
hepatitis A.

4. Avoid eating
raw or
undercooked
seafood.
It causes
yersiniosis, a
disease that
presents with
abdominal pain,
diarrhea or
vomiting, symptoms
that remind one of
appendicitis and
that appear
between 24 and 36
hours after the
ingestion of the
contaminated food.
raw milk or any
contaminated raw
or cooked food.
It is related to
the
consumption
of foods of
animal origin
such as pork
and other
meats
Its prevention
is based on the
general
principles of
salmonellosis
always taking
into account
that it is a
microorganism
capable of
developing at
refrigeration
temperatures,
which is why
this system of
food
preservation is
not effective in
stopping its
growth.
Norovirus (Virus
del tipo Norwalk)
Virus that is
becoming a threat
to health. It can be
the cause of a large
percentage of non-
bacterial diseases
transmitted by food.
Raw oysters /
seafood, cabbage
salad, salads,
baked goods,
glazes,
contaminated water
and ice. It can also
be transmitted from
person to person
Sea food and
raw oysters
Wash your
hands with
soap
frequently
and carefully,
especially
after using
the bathroom,
after
changing
diapers and
before
preparing
food or
drinks.