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Seafood Sustainability > Fasolato > Flashcards

Fasolato Flashcards

1
Q

What is the One Health concept?

A

One Health is a collaborative, multisectoral, and transdisciplinary approach working at various levels with the goal of achieving optimal health outcomes recognizing the interconnection between people, animals, plants, and their shared environment.

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2
Q

What is the FAO definition of Official Food Control?

A

According to the FAO, “Official Food Control” includes all mandatory activities necessary to assure the quality and safety of food.

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3
Q

What are the main components of seafood sustainability according to Stentiford et al., 2020?

A

The main components include nutritious and safe food, healthy stock, and safe farms.

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4
Q

What are the primary responsibilities of Food Business Operators (FBOs) under Regulation (EC) 852/2004?

A

FBOs must ensure that only healthy and safe products, which are not dangerous to human health, are marketed.

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5
Q

What is HACCP?

A

HACCP (Hazard Analysis Critical Control Points) is a system that identifies specific hazards and control measures to ensure food safety.

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6
Q

Describe the concept of food fraud.

A

Food fraud involves deliberate actions by businesses or individuals to deceive others about the integrity of food for economic gain. It includes adulteration, substitution, dilution, tampering, simulation, counterfeiting, and misrepresentation.

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7
Q

What are the common types of food fraud?

A

Common types include dilution, substitution, concealment, mislabeling, unapproved enhancement, counterfeiting, and grey market production/theft/diversion.

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8
Q

What does traceability mean in the context of food business operations?

A

Traceability is the ability to track and trace any food, feed, food-producing animal, or substance through all stages of production, processing, and distribution.

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9
Q

What factors contribute to outbreaks of foodborne diseases?

A

Factors include virulence of the microorganism, infectious load, ability to adhere to mucous membranes, invasiveness, intrinsic environmental factors, type of food consumed, extrinsic factors like the patient’s condition, and the presence of YOPI (Young, Old, Pregnant, Immunodeficient) individuals.

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10
Q

Name some common foodborne pathogens linked with fish products and bivalve molluscs.

A

Common pathogens include Vibrio, Aeromonas, Salmonella, E. coli, Listeria, C. botulinum, S. aureus, Norovirus, and Hepatitis.

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11
Q

What is the significance of Vibrio species in seafood safety?

A

Vibrio species, such as Vibrio cholerae, V. vulnificus, and V. parahaemolyticus, are significant due to their association with seafood and the potential for causing serious illness, especially in vulnerable populations.

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12
Q

What are the routes of diffusion for Listeria monocytogenes?

A

Listeria monocytogenes can spread through ruminants, carcasses, potable water, soil, waste water, milk, silages, and slurry. It can also be found in food production environments.

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13
Q

What are the risk factors and prevention measures for Salmonella in fishery products?

A

Risk factors include water pollution with untreated sewage. Prevention measures include heat treatment, proper refrigeration, and avoiding cross-contamination.

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14
Q

What are the key characteristics of Histamine as a chemical hazard in seafood?

A

Histamine is a biogenic amine that is

  • heat-stable
  • can be produced by bacteria
  • causes symptoms like:
  1. nausea
  2. vomiting
  3. diarrhea
  4. in severe cases, bronchospasm and breathing difficulties.
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15
Q

What are the regulations regarding the freshness and safety of seafood in the EU?

A

Regulations include ensuring compliance with microbiological criteria, maintaining proper storage temperatures, and conducting regular hygiene controls as per Reg. (EC) No 2073/2005 and Reg. (EC) No 853/2004.

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16
Q

How are parasites in fish products controlled under Reg. EC 2074/2005?

A

Fishery products must undergo a freezing treatment to kill viable parasites, with specific temperature and time requirements, such as –20 °C for 24 hours or –35 °C for 15 hours.

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17
Q

What are the symptoms and transmission routes of Diphyllobothrium latum?

A

Symptoms include digestive issues and potential liver damage. Transmission occurs through the consumption of untreated freshwater fish containing plerocercoid larvae.

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18
Q

What is the importance of rapid evisceration in preventing Anisakis infection?

A

Rapid evisceration minimizes the migration of Anisakis larvae from the intestine to the muscle mass of the fish, reducing the risk of infection.

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19
Q

What are the safety issues associated with Vibrio species in seafood?

A

Vibrio species such as V. cholerae, V. vulnificus, and V. parahaemolyticus can cause severe illness. They are commonly associated with raw or undercooked seafood, and depuration programs do not effectively control their presence.

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20
Q

Describe the characteristics and illness caused by Vibrio cholerae O1 and O139.

A

Incubation is 6 hours to 5 days, with symptoms including anorexia, abdominal pain, profuse diarrhea, and severe dehydration. The disease can be fatal without rehydration therapy, with water and contaminated seafood being common sources.

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21
Q

What is the environmental condition favoring Vibrio vulnificus and its associated risks?

A

V. vulnificus thrives in warm waters (>21°C). It causes systemic infection with high lethality (40-60%), particularly affecting those with underlying health conditions. It can also infect through wounds.

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22
Q

How does Vibrio parahaemolyticus affect human health and what are its control measures?

A

It causes acute gastroenteritis with symptoms like diarrhea, abdominal cramps, and nausea. Control measures include heat treatment, refrigeration, and avoiding cross-contamination between raw and cooked products.

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23
Q

What are the preventive measures for controlling Vibrio species in seafood?

A

Effective measures include thorough cooking, proper refrigeration, rapid evisceration, and avoiding cross-contamination. Depuration is ineffective for Vibrio

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24
Q

Explain the formation and risks associated with Histamine in seafood.

A

Histamine is formed by bacteria through the action of histidine decarboxylase. It causes scombroid poisoning, with symptoms ranging from gastrointestinal issues to severe respiratory problems. It is heat-stable and can be present in canned fish.

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25
Q

Which fish families are most commonly associated with Histamine poisoning?

A

Scombridae (mackerels, tunas), Clupeidae (herrings), Engraulidae (anchovies), Coryphenidae (dolphinfish), Pomatomidae (bluefish), and Scomberesocidae (sauries).

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26
Q

How can Histamine formation in fishery products be controlled?

A

Control measures include proper handling and storage at low temperatures, immediate evisceration, and avoiding thermal abuse. Freezing and heat treatment can inactivate the enzyme histidine decarboxylase.

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27
Q

What are the key risk factors for Salmonella contamination in fishery products?

A

Key risk factors include water pollution with untreated sewage and cross-contamination during handling and processing. Salmonella can survive in low-temperature environments and is sensitive to heat treatment.

28
Q

Describe the two types of infections caused by Salmonella spp. in humans

A

Typhoid and paratyphoid fever are severe infections that involve bacteremia and can spread to various organs. Salmonellosis is usually self-limited with symptoms like fever, vomiting, and diarrhea, and is often associated with contaminated food or water.

29
Q

What are the specific preventive measures for Salmonella in seafood?

A

Preventive measures include maintaining clean water sources, proper cooking, avoiding cross-contamination, and adhering to strict hygiene practices during processing and handling.

30
Q

What are the unique properties and risks of Listeria monocytogenes in seafood?

A

L. monocytogenes is a psychrotrophic pathogen capable of growing at refrigeration temperatures. It is often found in smoked and vacuum-packed products and can cause severe illness in immunocompromised individuals.

31
Q

How does Listeria monocytogenes spread and what are its symptoms?

A

It spreads through contaminated food and can cause gastroenteritis, meningitis, septicemia, and in severe cases, death. Symptoms include fever, muscle aches, and gastrointestinal issues, with high risk to pregnant women and newborns.

32
Q

What are the control measures for Listeria in fishery products?

A

Control measures include proper refrigeration, avoiding cross-contamination, maintaining hygienic conditions during processing, and thorough cooking of fishery products.

33
Q

What are the specific hazards related to biogenic amines other than Histamine in seafood?

A

Biogenic amines like putrescine and cadaverine can also be present in spoiled seafood and may enhance the toxicity of Histamine, leading to foodborne illnesses.

34
Q

Describe the EU regulations related to microbiological criteria and food safety for fishery products.

A

Regulations such as Reg. (EC) No 2073/2005 and Reg. (EC) No 853/2004 set microbiological standards, ensure proper handling and storage, and mandate regular hygiene checks to ensure food safety.

35
Q

What is the significance of TVB-N in assessing the freshness of seafood?

A

TVB-N (Total Volatile Basic Nitrogen) includes substances like DMA, TMA, and ammonia formed during storage. High TVB-N levels indicate spoilage and microbial proliferation, affecting the suitability for human consumption.

36
Q

What are the preventive measures for parasitic infections from seafood?

A

Preventive measures include rapid evisceration, proper cooking, freezing at –20 °C for 24 hours or –35 °C for 15 hours, and avoiding raw or undercooked fish products.

37
Q

What is the lifecycle and risk associated with Diphyllobothrium latum in humans?

A

D. latum, also known as the fish tapeworm, infects humans through the consumption of untreated freshwater fish. It can grow up to 20 meters in length and causes digestive issues and potential nutrient deficiencies.

38
Q

How can Anisakis infection be prevented in seafood consumers?

A

Anisakis infection can be prevented by proper evisceration, cooking fish to an internal temperature of 65°C, and freezing fish intended for raw consumption to inactivate larvae.

39
Q

What are the EU requirements for ensuring fishery products are free from parasites?

A

Fishery products intended for raw consumption or insufficiently treated must undergo a freezing treatment to kill parasites. This includes temperatures of –20 °C for 24 hours or –35 °C for 15 hours as per Reg. EC 2074/2005.

40
Q

What are the main points of physical checks under Regulation (EU) 2017/625?

A

Physical checks include examination of animals or goods, packaging, transport, labeling, temperature, and sampling for analysis to verify compliance with food safety rules.

41
Q

Define seafood fraud

A

Seafood fraud is any deliberate action by businesses or individuals to deceive others regarding the integrity of seafood to gain undue advantage

42
Q

list the types of seafood fraud with examples

A
43
Q

Provide general information about Vibrio

A
  • Vibrio species are gram-negative, rod-shaped bacteria found in marine and estuarine environments.
  • They are halophilic, thriving in salty environments.
  • Commonly associated with seafood, particularly raw or undercooked shellfish.
44
Q

what is ethiopathology?

A

Ethiopathology is a term used to describe the study of the causes (etiology) and development (pathology) of diseases. It combines the investigation of why a disease occurs with how it progresses and affects the body.

45
Q

Etiopathology in Vibrio cholerae?

A
  • Causes cholera, characterized by severe watery diarrhea.
  • Transmission occurs through ingestion of contaminated water or food.
46
Q

Etiopathology in Vibriovulnificus?

A
  • Causes severe systemic infections, often through the consumption of raw oysters or through wound infections.
  • It has a high lethality rate in predisposed individuals.
47
Q

Etiopathology in Vibrio parahaemolyticus

A
  • Causes gastroenteritis, with symptoms like diarrhea, abdominal cramps, and nausea.
  • Infection occurs through ingestion of contaminated seafood.
48
Q

what are examples of parasites found in seafood?

A
49
Q

what are preventive measures for the parasites in seafood?

A
50
Q

What are the potential health risks associated with consuming seafood contaminated with Vibrio vulnificus?

A
  • Vibrio vulnificus can cause severe systemic infections, including septicemia and necrotizing fasciitis (flesh-eating disease).
  • Symptoms include fever, chills, decreased blood pressure, and blistering skin lesions.
  • The infection can be fatal, particularly in individuals with underlying health conditions or compromised immune systems.
51
Q

Explain the term “scombroid poisoning” and identify the fish species commonly involved.

A
  • Scombroid poisoning, also known as histamine fish poisoning, occurs when fish containing high levels of histamine are consumed.
  • This is typically due to improper storage and handling, leading to bacterial growth and histamine production.
  • Commonly involved species include tuna, mackerel, bonito, and sardines.
52
Q

Describe the lifecycle of Diphyllobothrium latum and the preventative measures to avoid infection.

A
  • Diphyllobothrium latum has a complex lifecycle involving multiple hosts, including crustaceans and fish.
  • Humans become infected by consuming raw or undercooked freshwater fish containing plerocercoid larvae.
  • Preventative measures include thoroughly cooking fish, freezing fish to kill larvae, and avoiding the consumption of raw or undercooked freshwater fish.
53
Q

What are the symptoms of Listeria monocytogenes infection and which populations are most at risk?

A

Symptoms of Listeria monocytogenes infection include

  • fever
  • muscle aches
  • nausea
  • diarrhea

Severe cases can lead to meningitis and septicemia. Populations most at risk include

  • pregnant women
  • newborns
  • the elderly
  • individuals with weakened immune systems.
54
Q

What regulatory measures are in place in the EU to ensure the safety of fishery products concerning parasites?

A
  • The EU regulations require fishery products intended for raw consumption to undergo freezing treatments to kill viable parasites.
  • The temperature must be lowered to –20 °C for at least 24 hours or –35 °C for at least 15 hours. These measures are outlined in Reg. EC 2074/2005.
55
Q

What is the significance of TVB-N (Total Volatile Basic Nitrogen) in evaluating the freshness of seafood?

A
  • TVB-N measures the level of volatile nitrogenous compounds (such as ammonia, DMA, and TMA) produced during the decomposition of fish.
  • High TVB-N values indicate spoilage and microbial activity, making the seafood unsuitable for consumption.
56
Q

How does the presence of biogenic amines in seafood indicate spoilage, and what are the health implications?

A
  • Biogenic amines, such as histamine, putrescine, and cadaverine, are produced by bacterial decarboxylation of amino acids in spoiled seafood.
  • High levels can cause foodborne illnesses, including scombroid poisoning, with symptoms like headaches, nausea, vomiting, and in severe cases, respiratory distress.
57
Q

Define foodborne illness.

A

Foodborne illness is an illness resulting from the ingestion of contaminated food, which can be caused by biological, chemical, or physical agents capable of causing adverse health effects.

58
Q

What are the main types of foodborne diseases?

A

The main types of foodborne diseases are:

  • Food Infections: Caused by consuming foods containing pathogenic microorganisms that multiply in the intestine.
  • Food Toxinfections: Caused by consuming foods containing microorganisms that produce toxins in the intestine.
  • Food Poisoning: Caused by consuming foods containing pre-formed toxins.
59
Q

Name some common foodborne pathogens linked with fish products and bivalve molluscs.

A

Common pathogens include

  • Vibrio
  • Aeromonas
  • Salmonella
  • E. coli
  • Listeria
  • C. botulinum
  • S. aureus
  • Norovirus
  • Hepatitis
60
Q

Describe the etiopathology of Listeria monocytogenes.

A
  • Listeria monocytogenes can grow at refrigeration temperatures and is found in contaminated food.
  • It causes listeriosis, which can lead to gastroenteritis, meningitis, and septicemia, especially in high-risk populations like pregnant women, newborns, and immunocompromised individuals
61
Q

Explain how histamine in fish causes foodborne illness.

A

Histamine is produced by bacterial decarboxylation of histidine in fish, leading to scombroid poisoning. Symptoms include flushing, headaches, gastrointestinal distress, and in severe cases, respiratory distress.

62
Q

What are the factors that contribute to outbreaks of foodborne disease?

A

Factors include the virulence of the microorganism, infectious load, ability to adhere to mucous membranes, environmental factors like pH and water activity, type of food consumed, and the health condition of the consumer (e.g., YOPI: Young, Old, Pregnant, Immunodeficient).

63
Q

Describe the symptoms and transmission routes of Norovirus in seafood.

A

Symptoms include nausea, vomiting, diarrhea, and stomach cramps. Transmission occurs through contaminated water, shellfish harvested from polluted waters, and food handled by infected individuals.

64
Q

What is the incubation period and symptoms of Vibrio cholerae infection?

A

The incubation period is 6 hours to 5 days. Symptoms include anorexia, abdominal pain, mild to severe diarrhea, dehydration, and in severe cases, collapse and death without rehydration therapy.

65
Q
A

Seafood Sustainability (9 decks)

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