Food Flashcards
Contributing factors of food borne illness
Changes in agricultural and food processing methods
Globalization of food distribution
Social and behavioral changes among the human population
Weather and climate
Top that cause outbreak
Chicken
Pork
Beef
Salmonella
Salmonellosis- rod shaped, motile, gram negative, non sporeforming
Chicken where we get it, can get it from turtles, snakes, cats, dogs
Most common serotype in US of salmonella
Salmonella serotype Enteritidis
Salmonella serotype Typhimurium
The advantages of genetically modified foods do not include
Reduction in genetic diversity
The purpose of metaphaylaxis is to
Both cute and prevent disease among the entire population of animals
A justification for the hazard analysis of critical control point is that
Health hazards can be introduced at any point from haven’t to consumption
Chemical hazards that may be present in food include
Mushrooms toxins, monosodium glutamate, heavy metals, marine toxins
Which of the following is an interpretation of the Delaney Clause?
Carcinogen chemicals are not permitted in food in any amounts
Food additives are used to achieve all the following except
Keep food free from rodent filth
What does the abbreviated GRAS stand for?
Generally Recognized As Safe chemical additives
Which of the following is not an example of an incidental additive
Vitamins to improve nutrition
Which of the following agents is one of the agents responsible for many publicized outbreaks of gastrointestinal illness on cruise ships?
Norovirus
Surveillance
Surveillance maintains responsibility at federal level
* CDC Foodborne Disease Active Surveillance Network
Active system whereby public health officials maintain frequent direct contact with clinical laboratory directors to identify new cases of foodborne illness
Onset time of salmonella
6-72 hours
Clostridium Botulism
Neurotoxins in food
See in jared foods- don’t eat if dented cans on seam or lid & sharp corner in dent
Symptoms of clostridium botulinum
18-36 hours can vary from 4 hours to 8 days
Vertigo, weakness, and dizziness, difficulty in speaking and swallowing, difficulty breathing
C. Perferingens
Occurs in the environment soil and sediments, especially areas contaminated in feces
* also found in the intestine of humans and animals
Common source of C. perferingens
Meat, poultry, graves, other foods cooked in large batches and held at unsafe temps
*outbreaks happen in large groups of people- hospitals, nursing homes
Often occurs in November and December
E.Coli (0157:H7)
Cause hemorrhagic colitis- linked to bloody diarrhea
Raw milk and hamburger chains
Onset for C. Perferingens
16 hours after consumption
Watery diarrhea, mild abdominal cramps
Duration 12-24 hours
Trichinosis- caused by worms
Associated with eating meat that contains a nematode
See it in wild by people eating bear
Don’t see in pork anymore- ok if tiny in pork
Classic agent of trichinosis
Trichinella spiralis
Tapeworm- Taenia saginata
Beef
Tapeworm- Taenia solium
Pork
Parasitic disease caused by Tapeworms
Taeniasis
Passage of proglattids- section of tapeworm that contains eggs- rare
Don’t take parasite cleans- cause internal organs to slough off it epithelial cells
* Undercooked fish can have worms
Norovirus
Explode for a day, vomit, diarrhea
No treatment happens quickly
1-2 duration
* Increases in winter
Sources of toxins in food
Those from seafood and mushrooms
Ciguatoxin
Scrombroid toxin
Paralytic shellfish poison
Puffer fish toxin
Sources of metals in food
Can cause vomiting in high concentrations
Occurs few minutes to several hours- most cases less than an hour after ingestion
Lead found in Mexican candy wrappers
Chicken containing high levels of arsenic
High levels of mercury in species of fish- shark, swordfish
Metals that have gotten into food- especially highly acidic foods
HACCP
Monitored from the time of harvest to the time of consumption
*began in the 1950s
1. Perform a hazard analysis
2. Decide on the critical control points
3. Determine the critical limits
4. Establish procedures to monitor the critical control points
5. Establish corrective actions
6. Establish verification procedures
7. Establish a record-keeping system
CCPs
Critical control points
Step in the food production process where preventative measures are applied to prevent, reduce, or eliminate a food safety hazard- bacterial growth or chemical contamination
Exists at every stage from purchasing ingredients to consumption of product
