Biological Stressors Terms

Question 1

Interstate Shellfish Sanitation Conference

Answer 1

organization made of federal and state agencies and the seafood industry that regulate molluscan seafood safety in the US. Executive offices are in Columbia, SC

Question 2

What was the number estimate of health care costs for foodborne illness Todd (1991 )in the US?

Answer 2

4.8-23 billion

Question 3

What was the settlement cost of EXXON VALDEZ oil spill?

Answer 3

1.28 billion

Question 4

What was the settlement cost of deepwater horizon oil spill?

Answer 4

4 Billion

Question 5

What is CDC’s (2001) estimated costs of Food Borne Illnesses estimated in the US including (1) 76 million cases of food-borne illnesses/year; (2) 325,000 hospitalizations/year; (3) 5,200 deaths/year and (4) Health Care Costs?

Answer 5

1 billion

Question 6

What is the annual cost on the order for marine- borne pathogens in the USA?

Answer 6

900 million

Question 7

What is the health care costs due to pathogens and marine toxins specifically identified as causing food-borne disease in the US

Answer 7

350 million

Question 8

What is the Meades (1991) estimate of food borne illness impacts in the USC using CDC data

Answer 8

76,000,000 Illnesses and > 5,200 Deaths

Question 9

What is antibiotic resistance?

Answer 9

propensity of bacteria to develop resistance to antibiotics making infections more difficult to treat and may often lead to death

Question 10

What are the foods often consumed raw and are the highest risk foods and some of the leading causes of food borne illness

Answer 10

Seafood and fruits/ vegetables

Question 11

What is the term for the incubation zone for most bacteria and viruses causing food-borne illnesses

Answer 11

Room Temperature

Question 12

What is the term for infectious agent is consumed as a toxin produced in food that poisons the host.

Answer 12

Food intoxification

Question 13

What is the term for the infectious agent is consumed in food as a live agent or organisms that produces disease in the host.

Answer 13

Food Infection

Question 14

What is the bacteria such as Clostridium botulinum that can live in the absence of oxygen

Answer 14

Facultative Anaerobe

Question 15

What does HACCP mean?

Answer 15

Hazard Analysis Critical Control Points such as temperature used to control pathogens that may cause food-borne illnesses

Question 16

What is a virus that causes disease outbreaks on cruise ships, schools and health care facilities, which is an example of a food infection and is the leading cause of food-borne illness today

Answer 16

Norwalk Agent

Question 17

What is the name of a one-celled parasite that can cause a gastrointestinal illness called Cryptosporidiosis and is one of the leading causes of human illness in the US for food and water.

Answer 17

Crytosporidium

Question 18

How does cryptosporidium occur?

Answer 18

Occurs in the feces of infected animals or humans

Question 19

How many estimated cases and number of deaths per year are there for cryptosporidium in the U.S?

Answer 19

300,000 cases and 66 deaths per year in the US

Question 20

What is giardia?

Answer 20

a diarrheal illness caused by a microscopic parasite called Giardia intestinalis (Giardia lamblia or Giardia duodenalis).

Question 21

Where is the parasitte for giardia found?

Answer 21

The parasite is found on surfaces or in soil, food, or water that has been contaminated with feces (poop) from infected humans or animals.

Question 22

What is a dangerous bacteria, known as methicillin-resistant Staphylococcus aureus, or MRSA, that has been spreading around the country causes more life-threatening infections than public health authorities had thought and is killing more people in the United States each year than the AIDS virus, federal health officials reported at the CDC

Answer 22

MRSA = Methicillin Resistant Staph aureus

Question 23

How many serious infections and deaths each year occurs from MRSA?

Answer 23

more than 94,000 serious infections and nearly 19,000 deaths each year

Question 24

What are food preservation methods that prevent food borne illnesses?

Answer 24

Low acid canned foods

Question 25

What are crops which grow mold which produces Aflatoxins?

Answer 25

Peanuts and grains

Question 26

What is the bacterium which is one of the leading causes of food-borne illnesses and is the prime example of a food intoxification as it forms toxins which make you ill?

Answer 26

Staph. Aureus

Question 27

What is is a bacterium which is an obligate parasite and facultative anaerobe (can live in the absence of oxygen) that produces a spore stage when it encounters poor living conditions. Thus it may grow well inside of a can of food and may produce a deadly toxin.

Answer 27

Clostridium botulinum

Question 28

What is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium. In the United Kingdom and US, C. perfringens bacteria are the third-most-common cause of food-borne illness, with poorly prepared meat and poultry the main culprits in harboring the bacterium.

Answer 28

Clostridium perfringens

Question 29

What is the causative agent of food infections in the US, one of the leading causes of food borne illness in the US

Answer 29

Salmonella

Question 30

What is a free living marine pathogen, very common cause of illness after natural disasters such as the Earthquake in Haiti.

Answer 30

Vibrio cholera

Question 31

What is a free living marine pathogen which is the leading cause of death from seafood consumption in the US

Answer 31

Vibrio vulnificus

Question 32

What is the bacteria which accounts for 4% of all cases of gastroenteritis in the US. Most cases occur in June - Sept. time frame (warm months) and in 18-30 year old individuals. Immuno-deficient individuals have the more severe illnesses with bloody diarrhea mimicking Crohn’s Disease and may have arthritis like symptoms. Common in hamburger and clams

Answer 32

Camplylobacter jejuni

Question 33

This poisoning is caused by the spoilage of deep sea fish such as tuna, bonita and mackeral, which are very prone to spoilage. During Spoilage, the amino acid Histadine is converted to Histamine (Sourine).

Answer 33

Scombroid Poisonings