Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

PMVPH > Food Hygiene and Infectious Disease Control > Flashcards

Food Hygiene and Infectious Disease Control Flashcards

1
Q

What is the basic structure of the food chain?

A

Pre-harvest: food, hygiene, housing, tx
Harvest: collecting, milking, slaughter
Post-harvest: processing, transport, storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the processes involved in meat harvesting?

A

Stunning> sticking (blood)> evisceration (intestines, organs. Gut content not edible) > splitting, dressing (hide, hair, feathers and hoofs not edible)> chilling> cutting, deboning (bones, muscle, meat. SRM inedible)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What in the slaughter process can cause meat contamination?

A

Bleeding, dehiding/ defleecing, evisceration, dressing, chilling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the HACCP principles?

A

Hazard analysis and critical control point.
Hazard analysis, identify critical control points, establish limits of each CCP, monitor CCPs, corrective actions, HACCP verification/ validation, HACCP documentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are GMPs?

A

Good manufacturing practices. Quality procedures in place to ensure integrity of a production process, described by standard operating procedures. E.g. good hygiene practices (GHP) described by sanitation SOPs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the milk-borne hazards?

A

Microbiological- faecal contam, equipment/ hands, interior of udder
Chemical- Vet products, disinfectants
Physical- dust, bedding materials, insects, milking machines and bulk tanks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What factors are involved in on-farm risk management for milk harvest?

A

Animal health and cleanliness
Milking area and milking process
Equipment milk storage, staff

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the elements involved in risk analysis?

A

Risk management, risk assessment, risk communication

Structured, transparent approach to deal with undesired events that may happen in the future

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is traceability?

A

Possibility to identify and follow a food item along the food chain. Forward- recall of products. Backward identify source of a problem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What factors are involved in risk management?

A

Food business operator: HACCPs, GMPs, GHPs, traceability, microbiological criteria
Competent authority: legislation, verification, auditing of FBOs
Consumer: safe handling at home

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are microbiological criteria vs food safety criteria?

A

Microbiological criteria: acceptability of product/ process based on presence/ absence/ no of MOs or quantity of toxins/metabolites along chain
Food safety: acceptability to be put on market
Based on risk assessment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the main foodborne zoonotic pathogens of significance?

A

Campylobacter, Salmonella, E Coli O 157, Listeria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are unspecified agents in regards to foodborne illness?

A

Agents w/ insufficient data to estimate agent specific burden, known agents not yet identified as causing foodborne illness, microbes/chemicals/ other known to be in food but ability to cause illness unproven, agents not yet identified

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the difference between an outbreak and an epidemic?

A

Outbreak- cases clustered in time and space, occurring at higher level than expected
Epidemic- occurrence of more cases of dz than expected in a given area/ group over a particular period of time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the main steps in ingestigating foodborne outbreaks?

A

Detect a possible outbreak, find cases, generate hypotheses, test through analytic studies and lab testing, solve point of contamination and original source, control outbreak through recalls/ facility improvement/ industry collaboration, confirm outbreak over

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the objectives in controlling an outbreak?

A

Reduce to the minimum the no of 1ry cases and 2ry cases, prevent further episodes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the responsibility of the local authorities?

A

Statutory responsibility to control outbreaks and powers of control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Which agencies do the local authorities communicate with during outbreak investigations?

A

FSA- protection of public in relation to food (LA informs FSA on outbreaks)
Public health England coordinates surveillance
AHVLA- assists where animal source implicated
Primary care trusts- influence primary care resources e.g. NHS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Who are the FSA?

A

Government department run by an independent board. Protect consumers by improving the safety of food and by giving honest, clear info (make it easier to choose healthier diet). Responsible for food safety and hygiene, labelling, choice, (diet and nutrition), risk assessment, management and communication, food law enforcement (either directly or through LAs)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is pasteurisation?

A

Destroys pathogenic bacteria and improves shelf life by destroying undesirable enzymes and spoilage bacteria.
LTLT- batch- 63C/3m
HTST- continuous- 72C/15sec (extended to 25s to reduce MAP)
Milk properly pasterurized is alkaline phosphatase -ve

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is sterilisation?

A

Ultra high temperatures for 2-5s, complete elimination of MOs. Then aseptic packaging/filling. Composition changes minimal but certain reduction in vit content. Flavour change. Long shelf life (>6m w/out refrigeration), cheaper storage and transportation.

22
Q

What are spoilage vs pathogenic MOsS?

A

Spoilage- can survive pasteurization. Cause deterioration of texture, odour, flavour, colour, degradation of protein, carbs, fats e.g. bacillus, clostridium, lactobacillus, microccus, strep, pseudomonas (doesn’t survive pasteurisation).
Pathogenic (destroyed in processing)- bacillus, listeria, yersinia, salmonella, E Coli, campylobacter.

23
Q

What are the origins of food borne hazards?

A

Environmental/ water contamination
Food animals
Humans- i.e. food handlers
1 pathogen may have multiple sources

24
Q

What are the factors which affect the public health impact different foodborne dz have?

A

Total number of cases
Severity of cases
Some cause mild infection but important due to high no of cases. Others may cause low no of cases but v severe w/ high case fatality

25
Q

What are the biological hazards in chicken meat?

A

Campylobacter- most common cause of food poisoning in UK, highest priority as v high case nos and severity of dz
Salmonella- 2nd most common cause, decr trend but still most common across EU

26
Q

What is involved in the campylobacter risk management program (FSA)?

A

On farm interventions- biosecurity (fly screens), feed ad water additives to reduce risk of colonisation, vaccination, genetic resistance.
Slaughtering and processing- test before sent to abattoir and camp -ve slaughtered first. Freezing, tx w/ hot water, chemical decontam.

27
Q

What are the salmonella control programmes in the poulty industry?

A

Breeding chicken flocks- compulsory testing, if +ve (s.enteritidis or s.typhimurium) slaughtered
Layers- vaccination
Broilers- testing before slaughter followed by cleaning, disinfection and monitoring when +ve found

28
Q

What are the hazards in milk and milk products?

A 
Tuberculosis*
Brucellosis*
Salmonella*
Campylobacter*
Listeria
Staphylococcus aureus
Bacillus
* should not pose a risk in heat treated products
29
Q

What are the features of listeria as a food borne pathogen?

A

Infected animals, environment, silage, biofilms in food processing environment. Low infective dose.
Vehicles- raw milk, chilled ready to eat food. Infection although rare very severe.
High risk groups- pregnant, 60+, immunocompromised

30
Q

What are the features of bacillus as a food borne pathogen?

A

Produces spores that survive pasteurisation. Grows at 5’C. Produces toxin. Need proper refrigeration. Normally spoils before B cereus contamination is sufficient to cause illness

31
Q

What are the features of staph aureus as a food borne pathogen?

A

Absorption of staph enterotoxins. Food handlers can be asymptomatic carriers

32
Q

What are hazards in pork?

A 
Salmonella
Campylobacter
Yersinia
Hep E
Trichinella (absent in UK)
Aeromonas
33
Q

What are the hazards in beef?

A

E Coli
Aeromonas
Prions
Clostridium perfringens

34
Q

What are the hazards in fish and shellfish?

A

Hep A
Norovirus
Vibrio
Environmental contaminants

35
Q

What are the process hazards?

A

Staph aureus- common source food handlers, contaminates product and produces toxin
Clostridium perfringens- present in environment and raw meat, high risk- stew, long, slow cooking

36
Q

What is the VMD?

A

Veterinary medicines directorate- statutory residue surveillance for vet medicines and environmental residues

37
Q

What are the three basic EU food hygiene regulations?

A
  • Hygiene of foodstuff
  • Specific hygiene rules for food of animal origin
  • Specific rules for the organisation of official controls on products of animal origin intended for human consumption
38
Q

What are the risk management strategies during harvesting of meat and milk?

A

Meat: HACCP, GMP (inc GHP)
Milk: animal health, cleanliness, milking area and process, equipment, milk storage, staff

39
Q

What are other risk management strategies along the food chain?

A

Traceability, microbiological critera, enforcement of legislation.
Storage temp to prevent growth (bacillus), reduce carriage in animals (salmonella), water quality (shellfish), personal hygiene (s.aureus), avoiding cross contamination, food preservation (pathogens, spoilage bacteria)

40
Q

What is surveillance?

A

The systematic, continuous or repeated, measurement collection, collation, analysis, interpretation and timely dissemination of animal health and welfare related data from defined populations. Used to describe health hazard occurrence and to contribute to the planning, implementation and evaluation of risk mitigation actions

41
Q

What are the reporting pathways for notifiable diseases at the national level?

A

DEFRA and APHA have to report to various international bodies- OIE, European commission, EMPRES, FAO, efsa
On human health side public health england has to report to international bodies incl WHO, ECDC

42
Q

Who are the OIE?

A

World animal health organisation. Established to implement an internal agreement controlling epizootics w/ strong role on receiving and disseminating info on dz presence. Sets standards that its member states are responsible to implement.
Permanent surveillance, early detection, verification, information and dissemination

43
Q

Who are EMPRES?

A

Emergency prevention system for animal health. International cooperation involving early warning, reaction, coordination and capacity development

44
Q

What are WHO?

A

Directing and coordinating authority for health w/in UN. Shapes health research agenda, sets norms and standards, articulates evidence based policy options, provides technical support to countries and monitoring and assessing health trends.

45
Q

What is the global early warning system?

A

Pulls together info from FAO, world global health atlas (WHO), OIE and others. Allows dz alerts, trends and analysis, forecasting, risk assessment.

46
Q

What is the ECDC?

A

European centre of disease prevention and control. Independent European agency. Aims to identify, assess and communicate current and emerging threats to human health posed by infectious dz. Gathers data from the ESS

47
Q

What is the european surveillance system?

A

System for collection, validation, cleaning, analysis and dissemination of data. Used for data analysis and production of outputs for public health action.

48
Q

What is biosecurity vs biocontainment?

A

Biosecurity- prevention of dz agents entering a non infected farm
Biocontainment- prevention of dz spreading w/in an infected farm or leaving a farm

49
Q

What are the tools for disease control?

A 
Test and cull- individual level (bTB, johnes, PI BVD), herd level (FMD, BSE)
Vaccination
Movement restrictions
Compartmentalisation
Surveillance
50
Q

Who pays for the test and cull?

A

Typically endemic- farmer, epidemic- government, zoonotic- farmer/ government

51
Q

What is the efficacy of bovine vaccines?

A

BVD/ leptospirosis- poor
Salmonella- mediocre
IBR/ chlostridia-good

PMVPH (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions