chapter 20 - foodborne illness Flashcards
pathogen that can cause foodborne illnesses
certain bacteria
viruses
molds
worms
protozoa
what food is pathogens most commonly found in
foods from animal sources
what is food poisoning
general term for foodbornie illess
foodborn infection occurs when develops as result of pathgeon infecting someone
if toxins are prodcued by pathogen then its called food intoxiciation
enterotxins +neurotoxins
enterotoxins - affect mucous membranes in diestive tract
neurotoxins - afcect nervous system
1 in ___ amercaisn amy xperience food poisoning each year
6
symptoms of food poiosoning
vomiting
diarrhea
heache
abd cramps
symptoms like flu
campylobacter jejuni
one of most prevalent cuases of diarrhea
commonly found in intestinal tracts of cattle pigs sheep chickens turkeys dogs and cats and can contaminate meat during slaughter
caused by ingestion of live bacteria
take 2-5 days to develop after infection and may least up to 7 days
symptoms include diarrhea, fever, headache, muscle and abd pain, nausea
can be transmitted to humans via unpasturized milk, contaminated water, and raw or undercooked meats, poultry, and shellfish
May spread to bloodstream and cause a serious life-threatening infection
clostridium botulinum
found in soul and water on plants and in instestnial tracts of aminals and fish
spores of these bacterias can divide and produce toxin in the absence of oxygen (single cells that are produced asexually, each of which is able to develop into new organisms, have thick, protective walls that allow them to survive unfavorable condition)
toxin can be produced in sealed containers such as cans, jars, and vacuum-packaged foods
spores are extremely heat resistant and must be boiled for 6 hous before tney will be destroyed (and thus destroy the food)
home canned goods should be boiled for 10 min
botulism
rarest and most deadly of all food poisonings
18-36 hours after eating and include double vision, speech difficulties, inability to swallow, respiratory paralysis
fatal in 5-10% of cases
145 cases annyally
if can buldges C botulinum may be present and can be fatal
clostridium perfringens
cafeteria or buffet germ
infects those who eat food that has been standing on buffests or steam tables for long periods
found in soil, dust, sweage, and intestinal tracts of animals
spore-forming pathogen tht needs little oxygen
bacteria destroyed by cooking but spores can survive it
C. perfringens is transmitted by eating heavily contaminated foods
symptoms include nausea, diarrhea, and inflammation of stomach and intestines (6-24 hours of ingestion)
to best prevent, hot foods shoudl be kept at or avoe 140F and cold foods below 40F (leftovers should be heated to 165F before serving)
- foods should be stored at temp of 50F or lower
cryptosporidium
parasite that causes cryptosporidiosis in intestines of human and animals
can live outsde of body for long periods of time and commonly found in infected stoodls of animals or humans
commonly found in contaminated soil, food, and water and recrational water sources includng swimming pools, lakes, rivers, and hot tubes
most common symptoms of rypto is watery diarrhea, stomach cramps, fever, nausea, vomiting, and dehtdration
2-10 days after becoming infected w praasite and may last 1-2 weeks
practice good hygeine such as washing hands after going to the bathroom and handling raw meat
avoid contaminated water from wells, lakes, springs, and ponds
Escherichia coli
group of bacteria that can cause illness in humans
E.Coli 0157:H7 is higly infectious strain
bacteria found in intestine of small mammals, raw milk, water contamitned by animal or human feces
e.coli transmitted to humans thorugh contaminated water, unpastruerized milk r apply juice, raw or rare ground beef products, unwashed fruit or veg and directly from person-to-person
-70k cases of inection yrly
sympttoms of e.coli
severe abd cramps diarrhea that may be watery or bloody, and nausea
3-8 days of ingestions w most ppl recovering within 10 days
can canuse hemorrhagic colitis and then hemolytic uremic yndrome in children
e.coli can be controlled by careful choice and cooking foods (meats and poultry should be cooked, ground beef, veal, and lamb should be cooked to 160F and ground poultry to at least 165F) (wash fruit and veg, unpasturerized milk and other dairy products, and veg, and fruit juices)
listeria monocytogenes
bacterium often found in human and animal intestines and in milk, leafy veg, and soils
grow in refrierator and can be transited to hmans by unpastreurized dari yfoods such as milk, soft cheeses, and ince crease and vita raw leafy veg and rpocessed meats
symptoms include : fever, chills, headache, stiff neck, backache, upset stomach (sometimes), diarrhea - up to 3 weeks to become ill
pregnant women at risk
symtpoms of listeria monocytogenes
can affect a person from 12 hours to 8 days after ngeston
include fatigue, fever, chills, headaches, backache, and pain, and diarrhea
can develop into more seriosu condition and cause respiraorrt distress, spotaneous abortion or meningitis
prevent by throughly cooking meats and poultry and washign salad greens
shigella
found in intestinal tract and thus feces of infected individuals
causes shigellosis
passed by infected food handler who didnt practice proper handwashign after using the toilet
also found on plants fertiziled w untreated animal feces or contaminated water
commercially perpared mayo is not common culprit of foodborne illnesses in cold salads
shigella are desroyed by heat byt infected cold foods such as tuna chicken or egg salads are common carriers and should be kept on ice when servied
occurs from one day to one week fllowing infection
symptoms include diarrhea (w blood and mucus sometimes), fever, chills, eahdache, nausea, ad cramps and dehtdaration
cook to 145-16t5F to make safe for conusmptio n
staphylococcus arueos
found on human skin, in infected cuts and pimples and in noses and throats
staph poisoning commonly knowns as staph
bacteria grow in meats, poultry, fish, egg dishes, salads such as potato, egg, macaroni, and tuna, and cream filled pasitries
poisoning is transmitted by carriers and by eating foods that contain toxin these bacteria create
sypmtoms include vomiting, diarrhea, and abd crampingvs beginning within 30 min to 6 hours after ingestion of toxin and last from 24-72 hr
milkd illness
growth of bacterai is inhibited if foods are kept at. temp above 140F or below 40F
toxin destroyred by oiling food for several hours or by heating it in presure cooker at 240F for 30 min
both methods destoy nutrients and appeal of food so safely discard suspected contaminated foods
what is mold?
type of fungus
roots go down into food and grows stalk upwar on wich spores form
green fuzzy part that can be seen by naked eye is where spores are found
some spores cause respiratory problems and allergic reactions for some people
what is aflatoxin
mycotoxin that can cause cancer
develop in spolied peantus and peanut butter, soybeans, grains, nuts, and spices
symptoms of infection include abd pain, vomiting, and diarrhea, and may occur from 1 day to several months after ingestion
can cause liver and skin damange and ultiatmely cancer
cut cheese w mold at last 1 in
dont purhcase fruits and veg shoulindg mold
trichinella spiralis
parasitic worm that causes trichinosis
transmitted by eating inadequately cooked pork from pigs that are infected w T. spiralis parasites
wild game (esp bear) has been found to carry this parasite
symtpoms include abd pain, vomtigin fever chills and muscle pain
symtpoms occur abt 24 hours after ignested infected pork
due to increased regulation of feed and products given to pigs infection is less common
cook whole cuts of pork to internal temp of 145f, ground meat to 160F
dysentry
disease cause by protozoa (tiny, one-celled animals)
protozoa introduced to food by carriers or contaninminated water
cause severe diarrhea that can occur intermittently until client is treated
primary treatment for foodborne illnesses
replace lost fluids and electroyltes to prevent dehydration
clear liqiuids such as fruit juice, borth, sports drinks as toelrated
oral rehydration for older and weakened immune systems
balnd, easy to digest foods like potatoes, rice, toast, applesauce, and banana
chidlren = commerical oral rehydration
infants will needbreast milk or formulaa
anti-diarrheal med
loperamide and bismuth subsalicylate can help stop diarrhea in adults
for blood diarrhea, which is sign of vacterial or parasitic infections, shouldnt use these medications
children and infants usually are not prescribed these med
may need antibitioics
hospitalization may be needed to treat complications of foodborne illness such as severe dehydration, paraylsis or hemolytic uremic syndrome
how do most foodborne illness occurs
ignornace or carelessness of ppl who handled food
ppl introduce pathogens to food, prevent them from reaching it, or kill them w approparite cooking temp
improper cleaning of kitchen equipment
cross-contaimnation
non-infected subsequenlty prepared w this equipment can becoem infected by same pathogens
four easy ways to reduce foodborne illnesses
clean speerate cook and chill
clean to reduce foodborne illensses
wash hands often
wet hands w clean running water and apply soap
scrub alll parts of hands for 20 seconds
rinse througouhly under runnign water and dry hands w clean paper towel
seperate to reduce foodborne illensses
keep raw meats and ready-to-eat foods
seperate as you prepare and stor them
store raw fish, meat, and poultry on a shelf below ready-to-eat foods
use seperate cutting boards for raw meat, poultry, and seafood, and one for ready-to-eat foods (cold coded cutting boards)
cook to reduce foodborne illensses
cook to prper temp
fish, meat, poultry, and egg dishes shoudl be cooked to fecommendned safe minimum internal temp
food thermometer
chill to reduce foodborne illensses
refiridgerate leftowvers promptly to 40F or below
foods are no lnger safe to eat if they have been in danger zone of 40-140F for more than 2 hours (1 hour if temp is over 90FO
keep refrigerator at 40F or below and freezer at )F or below
what produce dont have to be refrigerated until peeled or cuts
bananans and potatoes
prodcuts that need refridgeration should be stored in refrgerator within 2 hours of purchase
what temp should eggs and eg dish be cooked to
egg - til yolk and white are firm
egg dishes - 160F
what temp shouldfresh beef, veal la,b (ground, chops) be cooked to
ground products - 160F
medium rare - 145F
medium - 160F
well done - 170F
what temp should fresh porl (whole cuts, ground porks) be cooked to
whole cuts - 145F
ground ork - 160F
what temp should poultry be cooked to
ground chicken - 165
well done whole chicken/ turkey - 180F
whole brid w stuffing - stuffing - 165F, 180F bird
poultry breazt - 170F
thighs, wings - cook until juices run clear
what temp should ham be cooked to
fresh (raw) - 160F
full cooked, to reheat - 140F
when cooked from frozen state cooking time will increase by at least __%
50
what are carriers
people or animals capable of transmitting infectious organisms
no effects from roganism and therefore unawarre of danger they represent
what is an allergy
altered reaction of tissues of some ind to substances that are harmfulless to others
hypersnetiviities called allergens
some common allergens are pollen, dust, animal dander, drugs, costemics, and certain foods
food allergy occrus whe immune system reactiosn t ofodo substance )usually a protein) causing antiobies to form and allergic symtpoms
atlered reactions that dont involve inmmune system are called intolerances
food alegies among children ahve grown ____ btwn 1997 and 2011
50
approx __% of children and __% of adults are known to have food allergies
8%
4%
signs of food alergies
hay fever
urticaria
edema
headache
dermatitis
nausea
dizziness
asthma
anaphlyaxis + symtpoms
serious allegic reacrion involved more than one systems and usually related to food, latex, medicines, and insect stings
symtpoms include mouth, throat, skin itching, swelling of lips and/or tongue, throat tightness/ closure, hoarseness, hives, redness, swelling, gut vomiting, diarrhea, cramps, SOB, coughing, wheezing, eak pulse, dizziness, passing out
treated w epinephrine
treatment for allergies
remove item causing allergic reactions
wise to keep food diary and record alelrgic systems
8 foods cause 90% of allergic reactions
found using blood tests or skin tests (food allergies can be dififcult to determine from skin tests)
eliminiation diet; only eat foods almost no one reactions to (rice, fresh meats and poultry, noncitrus fruits, and vegetables)
desensitization (eating minute amount of food allergen after a period of compelte abstinence from it)
what is a food intolerance
nonallergic food hypersentistivty
doesnt involve immune system
more common in nature
result of missing enzyme (like lactose) or due to issue w food preservative or additive
can take from 72-96 hours to produce effectivet
depending on tpye and severeity, may ercommend a food sensitivity test followed by elimination diet (common intoelrances are lactose, gluten, histamine and tyramine (aged cheese, processed meats, beer, wine), salicyclate (type of salt contained in some foods), tartazine (artifical food color), benzoates, BHA, BHT, sulfites (preservatives), MSG, ando ther food dyes
Anisakis simplex
transmitted via raw and uncooked fish
symtpoms include: Tingling in throat, coughing up worms
noroviruses (and other calciviruses)
transmitted. by Shellfish and foods or water contaminated by feces
Ready-to-eat food touched by infected food workers; examples include salads, sandwiches, ice, cookies, and fruit
symptoms include Nausea, vomiting, stomach pain, fever, muscle aches, and sometimes headache usually appear within 1 to 2 days Diarrhea is more prevalent in adults, and vomiting is more prevalent in children
Staphylococcus aureus
transmitted by Contaminated milk and cheeses Salty foods (such as ham), sliced meats Foods made by hand that require no cooking, such as puddings and sandwiches
Infected food workers
symptoms include Nausea, vomiting, stomach cramps, and diarrhea usually occur within 30 minutes to 6 hours after eating contaminated food
Toxoplasma gondii
transmitted by Accidental ingestion of soil contaminated with cat feces on fruits and vegetables; raw or undercooked meat
Flu-like illness usually appears 5 to 23 days after eating—may last months; those with a weakened immune system may develop more serious illness
Can cause problems with pregnancy, including miscarriage
Vibrio vulnificus
transmited by Undercooked or raw seafood, such as fish and shellfish
symptoms include Diarrhea, stomach pain, and vomiting may appear within 1 to 7 days after eating; may result in a blood infection; can result in death for those with a weakened immune system
Yersinia enterocolitica
tranamitted by Contaminated food-contact surfaces
Raw milk, chitterlings (swine intestines), water, pork, other raw meats
symtpmos include Diarrhea, stomach pain, headache, fever, vomiting; can result in arthritis, meningitis, and inflammation of the skin for those with a weakened immune system
what does it mean for a food to spoil
Spoiled food has lost its nutritional value and quality characteristics—such as flavor and texture—due to decay
what does it mean for a food to be contaminated
Contaminated food has become unfit to eat due to the introduction of undesirable substances
Where are Entamoeba histolytica and Giardia lamblia found
drinking water contaminated by feces
scombroid toxin
Some types of fish, such as tuna and blue marlin, produce a natural toxin called scombroid toxin when they begin to spoil.
The cooking process does not destroy this toxin.
People who eat fish containing this toxin may develop symptoms of food-borne illness immediately.
These symptoms last less than 24 hours.
how to avoid environmental toxins
environmental contaminants can accumulate in fish that live in waters polluted by industrial wastes.
The larger the fish, the more time it had to store tox-ins.
Eating lean fish may help you avoid chemical toxins, which tend to be stored in fishes’ fatty tissues.
Become informed about fish advisories for the bod-ies of water being fished when eating fish caught by yourself or others.
If the waters being fished are not monitored for contamination, you should eat fish from these sources no more than once a week.
what is Bisphenol A (BPA)
coating on food and
beverage containers that can can seep into foods and beverages during storage and use
BPA may have health effects on the brain, as well as the potential health outcomes for fetuses, infants, and children
how to limit exposure to BPA
Use containers marked “BPA free” (containers with recycle codes 3 and 7 may have BPA present).
* Reduce use of canned food containers lined with BPA resins.
- Avoid microwaving food in plastic containers and washing plastics in hot dishwashers to avoid leaching of BPA.
* Store and cook foods in glass, porcelain, or stainless steel containers instead of plastic.
Sanitation
practice of clean food-handling habits to help prevent disease. Check to see if store refrigerators, shelves, and floors are clean
what temperatuer does bacteria grow the most rapidly at
danger zone: 41F to 135F
bacteria can double within 20 min at this temp
USDA danger zone
more conservative
40F to 140F
What is the most effective way to sanitize sponges
- Soak a sponge for one minute in a solution of one-half teaspoon bleach per one quart of warm (not hot) water.
- Microwave a wet sponge for one minute on high. To guard against fire, make sure the sponge is completely wet and place it in a microwave-safe dish. Use caution when removing the sponge from the microwave as it may still be very hot.
holding foods at what temp and how
hold foods at room temps for no longer than 2 hours
cold foods under 40F
hot food over 140F
who is at greatest risk for foodborn illnesses
Infants, young children, pregnant women, older adults, substance abusers, and people with immune dis-orders
severe symtpoms of food poisoning include
high fever (101.5)
dehydration (dizzy while standing)
blood In stool
diarrhea and vomiting lasting over a few hours
doublevision, inability to swallow, difficulty speaking indicate botulism and require immediate treatment at hospital
what info to report when foodborn illness suspected
Your name, address, and phone number
* Description of what happened: where the food was purchased, how many people ate the food, when the food was eaten
* If food is a commercial product, the manufacturer’s name and address listed on the container
* On meat and poultry products, the USDA inspection stamp number for the identification of the processing plant or establishment number
* Lot or batch number, which will indicate on what day and during which factory shift the item was produced
If you still have some of the suspected food, wrap it in a plastic bag and store for public official to examine
hazard analysis critical control point (HACCP) system
protect
the wholesomeness of the food supply
identifies the steps at which a food product is at risk of biologi-cal, chemical, or physical contamination as it moves through an operation.
HACCP Plan
- Analyze how foods move through the operation.
- Identify the points (critical control points) in the process at which risks to the food can be reduced or avoided.
- Establish the limits that must be met at each step to achieve safety.
- Establish a procedure to monitor the limits at each step.
- Identify a corrective action to take when limits are not met.
- Evaluate the plan regularly to make sure it works.
- Establish a system for record keeping and documentation.
wha do usda food inspectors do
USDA inspectors place a stamp of approval on food prod-ucts that meet their standards for wholesomeness.
Meat and Poultry Hotline
ran by usda to answer consumers food safety questions
FDA
ensuring the safety of
all foods sold other than the meat, poultry, and egg products regulated by FSIS.
The FDA moni-tors pesticide residues left on farm products.
FDA inspectors check farms, food-processing plants, and imported food products.
They also oversee recalls of unsafe foods.
FSIS
Food Safety and Inspection Service
(NOAA)
National Oceanic and
Atmospheric Administration
ensure high-quality seafood.
Inspectors travel to fishing vessels, seafood processors, and cold storage facilities around the world.
The FDA runs a required fish inspection program for all seafood processors and retailers both domestic and international
Food Safety Modernization Act (FSMA)
empowers the Food
and Drug Administration (FDA) to regulate the way foods are grown, harvested, and processed.
The law provides the FDA with the authority and the mandate to * require preventive controls across the food supply to stop or limit food safety problems from occurring;
* implement new inspection techniques that focus on risk; * apply enhanced means to ensure that imported foods are safe for consumers; * issue mandatory recalls; and * strengthen partnerships among food safety agencies at all levels—federal, state, local, territorial, tribal, and foreign.
US Environmental Protection Agency (EPA)
regulates pesticiides
- safety of new pesticides and publishes directions for their safe use.
- It sets limits for pesticide residues and prosecutes growers who exceed these limit
The EPA also sets standards for water quality
Federal Trade Commission (FTC)
regulates food advertisements
Advertising claims must be truthful.
They cannot mislead consumers about the contents or nutritional value of a product. The FTC handles complaints about a company, organization, or business practice.
