Food Borne Illness Flashcards
what pathogen is usually in home canned foods?
C. botulinum
what pathogen is usually in poultry and raw milk?
campylobacter
what pathogen is usually in imported berries?
cyclospora
what pathogen is usually in ground beef, produce, water, and animal contact?
E. coli
what pathogen is usually in ready to eat meats, pate, and soft cheeses?
listeria mono.
what pathogen is usually in ill food-handlers, produce, and shellfish?
norovirus
what pathogen is usually in meat, eggs, raw milk, and animal contact?
salmonella
what pathogen is usually in cat feces and raw meat (pork, lamb, venison)?
toxoplasmosis
what pathogen is usually in shellfish?
vibrio
what pathogen is usually in pork products?
yersenia
what state places women in temporary immune-compromised status?
pregnancy
which pathogens have specific disease outcomes in pregnant women and their fetuses? (2)
listeria
toxoplasmosis
what 3 pathogens have specific implications in young children?
yersenia
shigella
e. coli
bacterial illness characterized by diarrhea, abdominal cramps, tenderness, N/V, and fever.
salmonella
most cases of salmonella in the US are _____
non-typhoidal
what is the treatment for salmonella? (3)
IV fluids
fluroquinolones - adults
azithromycin - kids
how is salmonella transmitted? (3)
ingesting contaminated food
contact with infected animals
fecal-oral
which patient population is an in increased risk for salmonella?
children
contact with what type of animals increases the risk of salmonella? (2)
amphibians + reptiles
bacterial illness of variable severity characterized by diarrhea, fever, nausea, abdominal cramps, and tenesmus.
shigella
what is the treatment for shigella? (2)
fluids
azithromycin
how is shigella transmitted? (2)
ingesting contaminated food/water
fecal-oral
in which 2 settings is shigella common in?
daycare
school
illness characterized by diarrhea, cramps, malaise, fever, nausea, and vomiting.
campylobacter
what is the reservoir for campylobacter? (2)
cattle
poultry
what is the treatment for campylobacter? (3)
fluids
azithromycin / ciprofloxacin
what is the most common cause of bacterial gastroenteritis in the US?
campylobacter
illness characterized by diarrhea (often bloody) and cramps.
E. coli
what is the most common cause of travelor’s diarrhea?
E. coli
what are 2 treatment options for E. coli?
fluroquinolones
azithromycin
what are 2 reservoirs for E. coli?
cattle
deer
illness characterized by fever, muscle aches, stiff neck, headache, and sometimes nausea/diarrhea.
listeria mono
infection that can lead to stillbirths, listeriosis of a newborn, meningitis, bacteremia, or localized infection
listeria mono
what is the treatment for listeria mono? (2)
ampicillin
gentamicin
what are the reservoirs for listeria mono? (2)
soil
water
at what temp can listeria grow?
refrigeration temp
in which ethnic population is listeria mono most common in?
hispanic population
during what trimester are most diagnosis of listeria made?
3rd trimester
illness caused by a parasite; infections are generally mild and symptoms may include malaise, fever, and lymphadenopathy.
toxoplasmosis
what is the treatment for toxoplasmosis? (2)
sulfadiazine
pyrimethamine
what are the reservoirs for toxoplasmosis? (3)
cats
swine
other cattle
infections of toxoplasmosis are severe in which patients?
immunocompromised
acute viral infection with fever, fatigue, malaise, loss of appetite, nausea, abdominal pain, dark urine, and jaudice
hepatitis A
what is the primary transmission of Hepatitis A?
foodborne
+/- sexual
what is the treatment for hepatitis A?
spontaneous resolution
what is the reservoir for hepatitis A?
humans
in which patient populations is hepatitis A most common? (2)
school-aged children
young adults
hepatitis A, even during acute infectious periods, is not a CI to _______
breastfeeding
a vaccine for hepatitis A is available for adults and children over the age of:
2
on-farm sanitation, safety of animals’ food and water biosecurity, and other good agriculture practices
production
factory sanitation, quality control, inspection, and other good manufacturing processes
processing
pasteurization, retort canning
pathogen killing step
food handler certification, consumer education, and restaurant inspection
final prep and cooking
which step in the chain of production do we target?
final prep and cooking
what are the 4 food safety handling steps?
clean
separate
cook
chill
what temperature should roasts and steaks be cooked at?
145 F
what temperature should whole poultry be cooked at?
180 F
what temperature should ground meat be cooked at?
160 F
what temperature should leftovers be heated to?
165 F
what temperature should food be refrigerated at?
40 F or below
refrigerate or freeze perishables, prepared foods, and leftovers within _____ hours of purchase or use
2
where should foods be marinated in?
refrigerator
never defrost food at _____ _____
room temperature
how to do a quick thaw of food? (2)
submerge in cold water in airtight package
thaw in microwave if cooking immediately
