Common foodborne pathogens, their sources, and symptoms tested on the ServSafe Manager exam.
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- What bacteria is the most common cause of foodborne illness in the U.S.?
- Salmonella
- Which foods are the primary source of Salmonella?
- Poultry, eggs, and reptiles
- What are the typical symptoms of Salmonella infection?
- Nausea, vomiting, diarrhea, fever, and abdominal cramps
- How long do Salmonella symptoms typically last?
- 2 to 7 days
- At what minimum internal temperature is Salmonella destroyed?
- 165°F (74°C)
- What is the primary source of E. coli O157:H7 in food?
- Beef, especially ground beef and undercooked meat
- What are the serious complications of E. coli O157:H7 infection?
- Hemolytic uremic syndrome (HUS) and kidney failure
- What is the minimum internal temperature for ground beef?
- 160°F (71°C)
- How long do E. coli O157:H7 symptoms typically last?
- 5 to 10 days
- What type of foods are most dangerous for Listeria contamination?
- Ready-to-eat foods like deli meats, soft cheeses, and smoked seafood
- Which populations are at highest risk for severe Listeria infection?
- Pregnant women, newborns, and elderly or immunocompromised individuals
- What is the minimum internal temperature to kill Listeria?
- 165°F (74°C)
- Why is Listeria particularly dangerous in ready-to-eat foods?
- It can grow at refrigeration temperatures, unlike most bacteria
- What is the primary source of Staphylococcus aureus in food?
- Human handlers with infected cuts, boils, or sores
- Which foods are most susceptible to Staphylococcus aureus contamination?
- Foods that require handling and are held at room temperature, like potato and tuna salads