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Preventative Medicine > Food Borne Illness > Flashcards

Food Borne Illness Flashcards

1
Q

what pathogen is usually in home canned foods?

A

C. botulinum

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2
Q

what pathogen is usually in poultry and raw milk?

A

campylobacter

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3
Q

what pathogen is usually in imported berries?

A

cyclospora

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4
Q

what pathogen is usually in ground beef, produce, water, and animal contact?

A

E. coli

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5
Q

what pathogen is usually in ready to eat meats, pate, and soft cheeses?

A

listeria mono.

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6
Q

what pathogen is usually in ill food-handlers, produce, and shellfish?

A

norovirus

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7
Q

what pathogen is usually in meat, eggs, raw milk, and animal contact?

A

salmonella

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8
Q

what pathogen is usually in cat feces and raw meat (pork, lamb, venison)?

A

toxoplasmosis

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9
Q

what pathogen is usually in shellfish?

A

vibrio

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10
Q

what pathogen is usually in pork products?

A

yersenia

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11
Q

what state places women in temporary immune-compromised status?

A

pregnancy

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12
Q

which pathogens have specific disease outcomes in pregnant women and their fetuses? (2)

A

listeria
toxoplasmosis

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13
Q

what 3 pathogens have specific implications in young children?

A

yersenia
shigella
e. coli

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14
Q

bacterial illness characterized by diarrhea, abdominal cramps, tenderness, N/V, and fever.

A

salmonella

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15
Q

most cases of salmonella in the US are _____

A

non-typhoidal

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16
Q

what is the treatment for salmonella? (3)

A

IV fluids
fluroquinolones - adults
azithromycin - kids

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17
Q

how is salmonella transmitted? (3)

A

ingesting contaminated food
contact with infected animals
fecal-oral

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18
Q

which patient population is an in increased risk for salmonella?

A

children

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19
Q

contact with what type of animals increases the risk of salmonella? (2)

A

amphibians + reptiles

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20
Q

bacterial illness of variable severity characterized by diarrhea, fever, nausea, abdominal cramps, and tenesmus.

A

shigella

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21
Q

what is the treatment for shigella? (2)

A

fluids
azithromycin

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22
Q

how is shigella transmitted? (2)

A

ingesting contaminated food/water
fecal-oral

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23
Q

in which 2 settings is shigella common in?

A

daycare
school

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24
Q

illness characterized by diarrhea, cramps, malaise, fever, nausea, and vomiting.

A

campylobacter

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25
Q

what is the reservoir for campylobacter? (2)

A

cattle
poultry

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26
Q

what is the treatment for campylobacter? (3)

A

fluids
azithromycin / ciprofloxacin

27
Q

what is the most common cause of bacterial gastroenteritis in the US?

A

campylobacter

28
Q

illness characterized by diarrhea (often bloody) and cramps.

A

E. coli

29
Q

what is the most common cause of travelor’s diarrhea?

A

E. coli

30
Q

what are 2 treatment options for E. coli?

A

fluroquinolones
azithromycin

31
Q

what are 2 reservoirs for E. coli?

A

cattle
deer

32
Q

illness characterized by fever, muscle aches, stiff neck, headache, and sometimes nausea/diarrhea.

A

listeria mono

33
Q

infection that can lead to stillbirths, listeriosis of a newborn, meningitis, bacteremia, or localized infection

A

listeria mono

34
Q

what is the treatment for listeria mono? (2)

A

ampicillin
gentamicin

35
Q

what are the reservoirs for listeria mono? (2)

A

soil
water

36
Q

at what temp can listeria grow?

A

refrigeration temp

37
Q

in which ethnic population is listeria mono most common in?

A

hispanic population

38
Q

during what trimester are most diagnosis of listeria made?

A

3rd trimester

39
Q

illness caused by a parasite; infections are generally mild and symptoms may include malaise, fever, and lymphadenopathy.

A

toxoplasmosis

40
Q

what is the treatment for toxoplasmosis? (2)

A

sulfadiazine
pyrimethamine

41
Q

what are the reservoirs for toxoplasmosis? (3)

A

cats
swine
other cattle

42
Q

infections of toxoplasmosis are severe in which patients?

A

immunocompromised

43
Q

acute viral infection with fever, fatigue, malaise, loss of appetite, nausea, abdominal pain, dark urine, and jaudice

A

hepatitis A

44
Q

what is the primary transmission of Hepatitis A?

A

foodborne

+/- sexual

45
Q

what is the treatment for hepatitis A?

A

spontaneous resolution

46
Q

what is the reservoir for hepatitis A?

A

humans

47
Q

in which patient populations is hepatitis A most common? (2)

A

school-aged children
young adults

48
Q

hepatitis A, even during acute infectious periods, is not a CI to _______

A

breastfeeding

49
Q

a vaccine for hepatitis A is available for adults and children over the age of:

A

2

50
Q

on-farm sanitation, safety of animals’ food and water biosecurity, and other good agriculture practices

A

production

50
Q

factory sanitation, quality control, inspection, and other good manufacturing processes

A

processing

51
Q

pasteurization, retort canning

A

pathogen killing step

52
Q

food handler certification, consumer education, and restaurant inspection

A

final prep and cooking

53
Q

which step in the chain of production do we target?

A

final prep and cooking

54
Q

what are the 4 food safety handling steps?

A

clean
separate
cook
chill

55
Q

what temperature should roasts and steaks be cooked at?

A

145 F

56
Q

what temperature should whole poultry be cooked at?

A

180 F

57
Q

what temperature should ground meat be cooked at?

A

160 F

58
Q

what temperature should leftovers be heated to?

A

165 F

59
Q

what temperature should food be refrigerated at?

A

40 F or below

60
Q

refrigerate or freeze perishables, prepared foods, and leftovers within _____ hours of purchase or use

A

2

61
Q

where should foods be marinated in?

A

refrigerator

62
Q

never defrost food at _____ _____

A

room temperature

63
Q

how to do a quick thaw of food? (2)

A

submerge in cold water in airtight package
thaw in microwave if cooking immediately

Preventative Medicine (22 decks)

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