Exam 1 class notes 3

Question 1

food sources undercooked beef, cross contamination between meat and vegetables

• symptoms: severe diarrhea (often bloody), abdominal pain, vomiting, usually no fever
• onset of symptoms 1-8 days
• duration of symptoms 5-10 days
• seek immediate treatment for elderly and children (diarrhea can be fatal)

Answer 1

e. Coli

Question 2

*food sources: undercooked meats (some plants)
*symptoms: diarrhea, fever, cramps, vomiting
*incubation= 1-3 days and lasts 4-7 days
Hepatitis A
-food sources:salad bar items that are handled by someone with hep a and doesn’t wash hands. (Fecal oral transmission)
*inflammation of liver cells
*symptoms: diarrhea, dark urine, jaundice
*onset of symptoms: 15-50 days
*duration: 2 weeks to 3 months

Answer 2

salmonella

Question 3

-food sources (people not washing their god damn hands and handling food)
Found in skin and nose of infected person
-symptoms are flulike: nausea diarrhea, headache, low-grade fever
Onset 12-48 hours after exposure
-duration of symptoms: 12-60 hours

Answer 3

Norovirus

Question 4

Food sources: cheeses like blue cheese, Brie, smoked fish, cold cuts
*spexial populations: pregnant and breastfeeding as well as young children
Has severe complications for unborn children.
*symptoms:fever, muscle aches, vomiting
*onset of symptoms 1-21 days
* durations of symptoms: 3/4 days to several weeks
Key points: we’ve been unable to reduce listeria.

Answer 4

listeria

Question 5

Food sources: found in human skin/nose and poor hygiene spreads it.

• produces toxin
• symptoms: nausea, vomiting, cramps
• onset of symptoms: 1-6 hours
• duration of symptoms: 1-2 days

Answer 5

staphylococcal

Question 6

pathogenicity for all food-Bourne illnesses isn’t ___ (exposure doesn’t guarantee you’ll get sick)

Answer 6

100%

Question 7

avoid food bourne illness by

Answer 7

cleaning all surfaces

separate foods

cook and chill (in small bags)

Question 8

• pregnant women, young children, breastfeeding women are at risk for mercury poisoning
• do not eat
• swordfish, shark, tilefish, kind mackerel or large predatory fish
• limit other fish to 12oz a week
• tune 6 oz per week

Answer 8

Mercury content in fish

Question 9

_______ is where microbe enters body proliferates and releases toxin into system

Answer 9

Intoxication

Question 10

____:breaking food down into small constituents

Answer 10

Digestion

Question 11

Digestion happens in ____ and ____ ways

Answer 11

chemical

mechanical

Question 12

*mouth functions
Esophagus functions
*stomach functions

Answer 12

*mouth: chews and mixes food
Esophagus:passes food to stomach
*stomach churns, mixes and grinds food

Question 13

• small intestine: functions
• large intestine: functions
• rectum: functions

Answer 13

• small intestine: digests CHO, protein, and fat and absorbs nutrients (major player in absorption)
• large intestine: reabsorbs water and minerals
• rectum: eliminates

Question 14

all of the following are:

*salivary glands
*liver:
*gallbladder:
Bile duct:
Pancreas:
Pancreatic duct:

Answer 14

accessory organs

Question 15

There are ____ sphincters

the top one is the _____
the middle one is the _____
the 3 from top is the _____
the bottom is the ____

Answer 15

many
cardiac
pyloric
ileocecal
anal

Question 16

small intestine section order:

____>_____>_____

Answer 16

duodenum
Jejunem
Ileum

Question 17

Pancreas releases ___ and _____

Answer 17

insulin

bicarbonate

Question 18

Bile is secretes ____ which break down proteins/carbs/lipids

Answer 18

lipases

lipids

Question 19

__-lase breaks down carbs

Answer 19

amylase

Question 20

__-lase breaks down proteins

Answer 20

protease

Question 21

Mouth to stomach:____

Time in stomach ____

Answer 21

1 min

1-2 hours

Question 22

Time in small intestine ___ hours

Time in colon ____ hours

Answer 22

7-8 hours

12-14