Exam 1- Food Pathogens Flashcards

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1
Q

Causes of Food-Borne Disease by Microorganisms

A

By-products, or the whole organism, once ingested, causes human illness.

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2
Q

Intoxication

A

a toxin formed by the microorganism prior to ingestion

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3
Q

Infection

A

the live microorganism must be ingested to cause disease.

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4
Q

Danger Zone

A

40-140 degrees

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5
Q

Vulnerable Population

A
  • Very Young
  • Elderly
  • Chemotherapy Patients
  • Chronically Ill- AIDS
  • Pregnant and Neo-natal
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6
Q

Staphylococcus Aureus

A
  • Commonly called the “food-handlers” disease
  • Associated with skin and nose of humans
  • Produces a heat-stable toxin
  • Problem with improperly cooled and reheated leftovers
  • Fairly intense GI effects
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7
Q

Clostridium botulinum

A

• Cause of botulism (ptomaine poisoning)
o Central nervous system effects
• Most toxic protein known
o Easily inactivated by heat
• Requires anaerobic environment for toxin production
o Canned products
o Vacuum packaged fish
o Garlic in oil
• Controlling C. Bot
o pH - 15% alone, combined with other factors may be as low as 5%
o Retort processing – required for commercial sterility of low-acid canned foods

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