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