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Public Health and Food Safety > Food-borne Diseases > Flashcards

Food-borne Diseases Flashcards

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1
Q

What 2 laws were passed in 1906 to combat food-borne outbreaks? What did they do?

A
  1. Meat Inspection Act
  2. Pure Food and Drug Act

fight unhygienic conditions, adulteration, and mislabeling

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2
Q

What are the 3 broad sources of food in America?

A
  1. aquatic animals (seafood) - fish, crustaceans, mollusks
  2. land animals - dairy, eggs, beef, game, pork, poultry
  3. plants - grains, beans, oils, sugars, fruits, nuts, fungi, leafy greens, roots, sprouts, vine stalks
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3
Q

At what age and weight are chicken, pigs, steers/heifers/cows, and dairy cows slaughtered?

A

CHICKEN - 30-56 days; 2.3-10 lbs

PIGS - 6 months; 270 lbs

S/H/C - 12-42 months; 990-1390 lbs

DAIRY - 7-9 years; 1100-1500 lbs

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4
Q

When are calves weaned? What should be their weaned weight?

A

153-200 days

518-540 lns

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5
Q

What 6 stages does food need to pass to make it from the farm to the consumer? Why?

A
  1. farm inspection
  2. slaughterhouse inspection
  3. food processing facility inspection
  4. warehouse inspection
  5. retail store inspection
  6. grocery store inspection

contaminants may be introduced to the food at any point in the food chain

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6
Q

Which cows would be allowed to enter the abattoir? What can you do to the other ones to allow them in?

A

1, 2

dirty animals should be cleaned and clipped/shaved of contaminated hair

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7
Q

Dirty skin at the abattoir is mostly due to what 3 contaminants?

A
  1. soil/mud - soil-borne disease
  2. feces - enteric pathogens
  3. air - airborne disease
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8
Q

What 3 parts of the animal contaminate meat during slaughter?

A
  1. skin
  2. intestine
  3. lymph nodes
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9
Q

What hazards are present in the intestine before slaughter? In what 2 ways can this be controlled?

A

feces from digestive tract filled with enteric pathogens (viruses, bacteria, parasites)

  1. RODDING - tying off the esophagus
  2. BUNGING - tying off rectum
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10
Q

Why do many countries not include lymph nodes in their meat?

A

lymph nodes swell upon infection because they are filled up with trapped pathogens and WBCs

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11
Q

How much of the food commodities tend to be contaminated by food-borne hazards? Which source of food is contaminated the most?

A

1-10% (90-99% is pure and wholesome)

PLANTS- 51%
- land animals - 42%
- aquatic animals - 6%

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12
Q

What are the main 8 sources of food contamination?

A
  1. animals
  2. humans
  3. pests
  4. wastes
  5. air
  6. water
  7. soil
  8. equipment
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13
Q

Food contaminants and the food chain:

A
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14
Q

What are the 7 key causes of food contamination?

A
  1. sick worker or food handler
  2. poor personal hygiene* or bare hand contact
  3. improper holding temperature
  4. improper cooling
  5. inadequate cooking and reheating
  6. cross-contamination
  7. FAT TOM
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15
Q

How does virus, parasite, and bacteria proliferation compare in food?

A

VIRUS - do not multiply, require live cells

PARASITE - do not multiply; need a male and female

BACTERIA - proliferate in food spoilage

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16
Q

What are the 6 characteristics that promote bacterial growth for food spoilange?

A

Food
Acidicity
Time

Temperature
Oxygen
Moisture

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17
Q

Why can bacteria grow easily in food? What is required to stop their growth?

A

food of animal origin contains complete nutrients - eggs, meat, milk

strict food hygiene and safe food handling - anything that touches the meat should not have bacteria on it

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18
Q

At what pH do bacteria grow best at? How can pH be altered to keep food clean? How is this done?

A

neutral/slightly acidic (6.6-7.5)

get the pH lower to around 4.6 by adding vinegar and citric acid

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19
Q

At what temperature do bacteria grow and reproduce quickly? What is the temperature danger zone?

A

40-140 degrees F (4-60 degrees C)

bacteria spending 2 hours at this temperature will being growing and reproducing rapidly

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20
Q

What is the important rule to food safety in regards to temperature?

A

limit time that foods are in the temperature danger zone
- refrigerate below 40 degrees F until it is time to cook
- cool leftover foods

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21
Q

How are aerobic bacteria taken out of food products?

A

canning meat, sauces, and vegetables to exclude oxygen from the environment (shelf stable, do not require refrigeration until they are opened)

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22
Q

What microorganism grows in anaerobic conditions? What allows them to infect food products?

A

Clostridium botulism

improperly preserved home canned foods

23
Q

What is the perishability of food related to?

A

moisture content and water activity level - amount of water in food (%)

24
Q

What is the moisture danger zone? What 3 foods are commonly in this zone?

A

measure of water activity (availability) from 0.86 to 1 where bacteria, yeast, and molds are able to multiply rapidly

  1. meat
  2. produce
  3. soft cheeses
25
Q

What kind of foods tend to have lower water activity? Why?

A

food preserved with salt or sugar, like beef jerky or jams/jellies —> salt and sugar deprive microorganisms of water and inhibit reproduction

  • dry noodles
  • flours
  • candies
  • crackers

(shelf-stable, do not require refrigeration)

26
Q

What is the two-hour rule?

A

when low acid and high protein available food are in the temperature danger zone for more than 2 hours, pathogens will have multiplied to such high levels in the food that consumption will make people ill rapidly

  • keep these foods in the danger zone for only 2 hours or less to prevent the growth of a large number of pathogens
27
Q

What are the 4 broad categories of etiological agents of food-borne illnesses?

A
  1. BIOLOGICAL - viruses, bacteria, fungi, parasites, toxins
  2. CHEMICAL - heavy metals, pesticides, drugs, disinfectants, toxins
  3. PHYSICAL - glass, nails, bolts, pins
  4. ALLERGENS
28
Q

What are the 9 food allergens?

A
  1. milk
  2. eggs
  3. fish
  4. shellfish
  5. tree nuts
  6. peanuts
  7. sesame
  8. soybeans
  9. wheat
29
Q

What food commodity is most commonly contaminated by chemical hazards? What 5 of these hazards are most common?

A

aquatic animals - FISH

  1. heavy metals
  2. pesticides
  3. fish toxins
  4. algal toxins
  5. fungal toxins
30
Q

What causes fish poisoning?

A

SCROMBOID poisoning - histidine from muscle converted into histamine by spoilage bacteria

31
Q

What algal toxin can accumulate in fish?

A

Ciguatera

32
Q

What are the 3 most common fungi that produces toxins that can cause food poisoning? What 3 toxins to they most commonly produce?

A

Aspergillus, Penicillium, Fusarium

  1. aflatoxin
  2. ochratoxin A
  3. zearalenone
33
Q

Fungal toxins:

A
34
Q

How do fungal toxins (mycotoxins) affect a host that has ingested them?

A

hardly ever acute - carcinogenic, kidney problems, liver problems

35
Q

What food commodity is most likely to be contaminated by bacteria? Viruses? Parasites?

A

land animals - dairy, poultry

plants - leafy greens

mostly undetermined, but aquatic animals are commonly infected - mollusks

36
Q

What are the 5 major viruses that cause food-borne disease?

A
  1. Norovirus
  2. Sapovirus
  3. Rotavirus
  4. Astrovirus
  5. Hepatitis A virus
37
Q

What 5 parasites commonly cause food-borne disease?

A
  1. Cryptosporidium
  2. Cyclospora cayetanensis
  3. Entamoeba histiolytica
  4. Giardia intestinalis
  5. Trichinella
38
Q

What is the difference between food-borne infection and intoxication?

A

INFECTION - swallow live microorganisms with food

INTOXICATION - swallow microbe toxins without the pathogen

(TOXICO-INFECTION = profuse toxin production following ingestion of a large number of live organisms)

39
Q

When do symptoms of food-borne infections typically occur? What does infection involve?

A

longer incubation period, typically involving fever

invasion of microbe into tissue, causing damage

40
Q

What is virulence? Infective dose?

A

degree of pathogenicity indicated by fatality rates and the ability of the organism to invade tissues

number of pathogenic microbes necessary to cause infection

41
Q

What 3 bacterial toxins commonly cause food-borne intoxication? 3 fungal toxins?

A

BACTERIA
1. Clostridium botulinum
2. Staph. aureus (enterotoxin, TSST)
3. Bacillus cereus

FUNGI
1. Aspergillus
2. Penicillum
3. Fusarium

42
Q

What is the incubation period of food-borne intoxication like? What are the most common symptoms?

A

shorter, usually 1-6 hours

nausea, vomiting

43
Q

What are the 5 most common microbes causing toxico-infections (toxin-mediated)?

A
  1. Bacillus cereus
  2. Clostridium perfringens
  3. ETEC and EHEC
  4. Campylobacter jejuni
  5. Vibrio cholerae
44
Q

What etiological agent causes the most food-borne illness outbreaks in the US?

A

VIRUSES - Norovirus

closely followed by bacteria, like Salmonella, C. perfringens, STEC, and Campylobacter

45
Q

31 food-borne pathogens and chemicals in the US:

A
46
Q

What etiological agent causes the most food-borne hospitalizations and deaths?

A

BACTERIA - Salmonella

47
Q

What are the 4 routes of transmission of food-borne pathogens?

A
  1. ORAL
  2. PERSON-TO-PERSON - require human reservoir (Norovirus, Shigella, Campylobacter)
  3. ANIMAL-TO-HUMAN - require animal reservoir (Salmonella, E. coli, Listeria, Toxoplasma)
  4. WATER/AIR/VECTOR-TO-HUMAN

food isn’t the only source/pathway

48
Q

What pathogens are almost entirely food-borne in the US?

A

Gram-positive bacteria

  • Bacillus cereus
  • Clostridium botulinum
  • Clostridium perfringens
  • ETEC
  • Listeria monocytogenes
  • Salmonella typhi
  • Staph. aureus
  • Strep
  • Vibrio cholerae
49
Q

Pathogens and sources:

A
50
Q

Foods associated with food-borne illness:

A
51
Q

More foods associated with food-borne illness:

A
52
Q

What 4 groups of people are at higher risk for developing food-borne illnesses?

A
  1. young children whose immune system has not fully developed
  2. old people whose immune system are failing
  3. pregnant women whose immune systems are burdened
  4. immunocompromised people, like those with chronic disease, organ transplants, and with autoimmune disorders
53
Q

How can you tell the difference between food poisoning or food-borne illness?

A

FOOD-BORNE INTOXICATION: symptoms, like fever, nausea, and vomiting occur within 4 hours and last about a day —> due to bacterial toxin only

FOOD-BORNE INFECTIONS: symptoms, like fever, abdominal pain, and diarrhea occur after 8-24 hours and last 1-3 days if due to bacteria and viruses

54
Q

In what 5 ways can food-borne illness be avoided?

A
  1. clean/wash food
  2. cook food above the TDZ
  3. chill food under TDZ
  4. control cross-contamination by separating raw food from cooked
  5. use safe ingredients (including water)

Public Health and Food Safety (23 decks)

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