Chapter 1 Biological Contaminants Flashcards
facultative anaerobe
An organism that can multiply with or without the presence of oxygen.
Vegetative Cells Vs. Spores
Vegetative cells are bacterial cells that are capable of growing and multiplying. Spores are hard to destroy and can last years; can be reactivated under the right conditions (Bacillus cereus, clostridium botulinum, clostridium perfringens)
Phases of bacterial growth (4)
Lag, log (exponential), stationary, death
Exotoxin vs. Endotoxin
Exotoxin - actively secreting a toxin during log phase
Endotoxin - Not released until the bacterium is killed by the immune system
Exotoxin examples & Effects
Clostridium Botunlinum, shiga toxin, tetanus toxin, diptheria toxin
Toxin = neurological effects
Endotoxin examples & effects
Salmonella Tryphosa, Escherichia coli, pseudomonas aeruginosa
Effects - fever, body chills, some neuro
Enterotoxin & Effects
Staph Aureus, Bacillus Cereus, Enterotoxigenic E Coli (ETEC)
-Effects: Vomit, Cramps, Diarrhea, Nausea
Virus Characteristics
- submicroscopic parasite
- Usually associated with feces; occasionally airborne
- Sources: Human hygiene, unapproved sources
- Infections ; not toxins
Parasite Charcteristics
Live and reproduce in the tissue/organs of the host; then excreted in feces
Contaminated food or water
- worms and nematodes
-Trichinosis (pork worms)
5 Employee Illness for Mandatory Reporting
- Norovirus
- Hepatitis A
- Shigella
- Shiga Toxin - E. Coli
- Salmonella Tyhpi
5 Symptoms that call for exclusion
vomit, diarrhea, jaundice, sore throat WITH a fever or a wound/lesion that cannot be protected
Thermophilic Bacteria
Thrive at relatively high temperatures 113-252 F.
Mesophilic Bacteria
Organisms that grow best in moderate temperatures typically from 68-113 F. Ex habitats: yogurt, cheese, beer/wine making
Psychrophiles
Organisms capable of growth and reproduction in cold temperatures, 5-50 F. Most are bacteria.
Preferred pH range?
4.6-7
Water Activity Characteristics
Aw = 0.0 - 1.0 which is water
Aw is the measurement of energy status of the water in a system
A solution may dramatically affect the ability of heat to kill a bacterium at a certain temperature
Intrinsic Factors (non TCS Foods)
preservatives, antimicrobials, humectants, acidulants or nutrients (added or natural)
Extrinsic Factors (non TCS Foods)
ROP, shelf life/us, temperature range for storage; Modified atmosphere
Mycotoxin
Natural poisons produced by fungus as secondary metabolites. Aspergillus, penicillium, fusarium.
Aflatoxin
Metabolic products of the molds; aspergillus flavus and parasiticus. Common occurrences peanuts, corn, brazil nuts, pistachio nuts, pumpkin seeds and watermelon seeds. Cannot be cooked off
Fumonisins
FB1, FB2, FB3 natural toxins produced by Fusarium verticillioides (mold). Commonly associated with corn. Fatalities in animals and esophageal cancer in humans.
Trichothecene Mycotoxins
Secondary metabolites of Fusarium, trichoderma, and myrothecium. Can cause toxicological effects such as necrosis, diarrhea and vomitting. Foods associated are wheat, barley, corn, oats, rice, rye etc.
Ochratoxin A
Naturally occurring Nephrotoxic (to the kidneys) fungal metabolite from Aspergillus and Penicillium. Contaminated cereals, edible animal tissues, human blood sera, and milk. It has evidence of carcinogenecity in mice/rats. Cannot be completely destroyed by cooking. Safe source is key in protecting people
Patulin
A mycotoxin that is produced by certain species of Penecillium, Aspergillus and Byssochylamys mold that grow on a variety of foods such as fruit, grain, cheese. (think unpasteurized apple juice). Prevention methods include HACCP, using only tree picked fruit and culling apples.
Zearalenone
Estrogenic Mycotoxin. Interferes with ovulation, implantation, conception, and fetal development. Viability of newborn animals. Corn and corn-based feeds.
Yeasts
- Spoil food quickly
- Need oxygen to grow
- Carbon dioxide and alcohol are produced
- Signs: smell, pink color, slimy or bubbly (think of salsa that tastes “carbonated”)
- Can be destroyed quite easily by cooking
- Common spoilage: jam, fruit, juice, honey, meats and wines
5 Fish Poisoning Syndromes in the US
PSP (paralytic shellfish poisoning) NSP (Neurotoxic shellfish poisoning) DSP (Diarrheic Shellfish poisoning) ASP (Amnesic shellfish poisoning) CFP (Ciguatera fish poisoning)
PSP
Paralytic Shellfish Poisoning
Association with molluscan shellfish from the NE/NE Coastal regions of the US; on occasions mackerel, lobster, grab,
Sxs: happen 30 min to 2 hours; respiratory paralysis leading to death without treatment.
NSP
Neurotoxic Shellfish Poisoning
Associated with molluscan fish from the Gulf of Mexico and sometimes the south Atlantic Coast. Onset is minutes to hours. Usually short duration and non-fatal.
DSP
Diarrhetic Shellfish Poisoning
Molluscan shellfish; no reported cases in the US to date. Documented in Japan, SE Asia, Scandanavia, West Europe, Chile, New Zealand and E Canada. Onset within 30 minutes to a few hours. Lasts 2-3 days; recovery is complete and generally not life threatening
ASP
Amnesic Shellfish Poisoning.
Molluscan shellfish from NE/NW north america; not associated with the Gulf yet. The algae of concern is in the Gulf. Been tied to crab and anchovies. Gastro in 24 hours Neuro in 48 hs
CFP
Ciguatera fish poisoning. Associated with large fin fish - barracuda, amberjack, groupers, mackerel, snappers. Sxs - tingling, disturbance of vision, paralysis, nausea, vomiting, diarrhea
Scromboid Poisoning
A histamine poisoning in fish. Most associated with tuna, mahi mahi, and bluefish. Levels from 200-500 ppm histamine.
Histamine
Bacteria that produce an enzyme histidine decraboxylase during replication. Then a chemical reaction ensues with free histidine causing histamines. Capable of growing at wide temperature ranges. moderate 45 F, rapid 70 F, extremely rapid 90 F. More due to high temp abuse versus long term spoilage. Can be reactivated after thawing.
90% of Food Allergens are derived from these 8 sources
Milk Eggs Fish Crustacean Tree Nuts Wheat Peanuts Soybeans
Common Allergy Sxs
Tingling, itchy throat, swelling, difficulty breathing, wheezing, SOB, rash, hives, nausea/vomit, abdominal cramps, diarrhea, loss of conciousness
The best prevention for allergic reactions
LABELING. Then preventing cross contamination
True or False: Does food prepared by a retail establishment need to have ingredients labeled for food allergens?
False
Allergen Control Plan Elements (6)
- Recieving and storage
- Food Protection
- Cleaning (special equipment should be wash before and after)
- Labeling
- Employee Hygiene
- Employee Training
MAP
Modified Atmosphere Packaging. Created by altering the normal composition of air to provide the optimum atmosphere for increasing storage length and quality of the food. Active and Passive (naturally occuring replacement) options
CAS
Controlled Atmosphere Storage
MAP/CAS Gases
O2, CO2, and N2
Irradiated Foods
Gamma rays, electron beams and X-rays. Evaluated by many organizations for safety to the consumer and was found to follow good manufacturing practices. Irradiated foods should be labeled; however in the US foods with irradiated foods added to them do not need to bear a label at this time.
