FOOD POISONING AND SAFTEY Flashcards

Question

whats the most common cause of gastroenteritis in E and W england?

Answer 1

immunity is not long lasting

Answer 2

semi closed environments e.g. hospitals, nursing homes, schools and cruise trips

Answer 3

24-48 hours

Answer 4

nausea, projectile vomiting, low grade fever, diarrhoes

Answer 5

48 hours after resolution of symptoms

Answer 6

person to person by faecal oral environmental contamination contaminated food and water

Answer 7

a gram-positive spore-forming anaerobic bacteria | part of normal gut flora

Answer 8

most commonly caused by Clostridium perfringens Bacteria gather in an injury or surgical wound that has no blood supply. The bacterial infection produces toxins that release gas and cause tissue death. - life threatening

Answer 9

8-22 hours

Answer 10

contaminated cooked meats and poultry and inadequate temperature control during cooling and storage

Answer 11

gram negative spiral bacteria

Answer 12

campylobacter

Answer 13

c. jejuni | c. coli

Answer 14

``` raw or undercooked meat unpasteurised milk bird pecked milk untreated water domestic pets with diarrhoea person to person if personal hygiene is poor ```

Answer 15

Gram-negative, rod-shaped, facultative anaerobic bacterium

Answer 16

``` enter-pathogenic e.coli enteroaggregative e.coli enterotoxigenic e.coli enteroinvasive e.coli enterohaemorrhagic e.coli (e.coli 0157) ```

Answer 17

infantile diarrhoea

Answer 18

travellers diarrhoea

Answer 19

travellers diarrhoea | vaccines available for this

Answer 20

bacillary dysentery which is common in developing countries (syndrome identical to shigellosis)

Answer 21

``` E.coli 0158 produces verotoxins (aka shiga toxin which block hosts protein synthesis and cause death ) which colonise the small intestine ```

Answer 22

haemolytic uraemic syndrome and thrombotic thrombocytopaenic purpura

Answer 23

contained and undercooked beef products and milk person to person spread contact with infected animals

Answer 24

An outbreak is an incident in which 2+ people thought to have a common exposure, experience a similar illness or proven infection.

Answer 25

* potentially can become a huge outbreak * you shouldn't have to worry about what we eat * people do die * we can do something about it to prevent future illness * political implications

Answer 26

reduce the number of primary cases, secondary cases, reduce further outbreaks and reduce the harm consequent on the episode.

Answer 27

they may be the first case or may represent the baseline level of illness. important for finding the source

Answer 28

cohort study

Answer 29

case control study

Answer 30

persons with unsatisfactory toilet hand washing or drying facilities children in nurses or pre-school groups people whos work involves food prep or handing of ready to eat foods health and social care staff who have contact with highly susceptible patients

Answer 31

sets out environmental regulations for all businesses involved in selling food and buying with a view to sell, supplying food, consigning or delivering it, and in preparing, presenting, labelling, storing, transporting, importing or exporting food

Answer 32

* the sale of food that has been rendered injurious to health, is unfit for human consumption or is so contaminated that it would not be reasonable to expect it to be used for human consumption * the sale of any food which is not of the nature or substance or quality demanded by the purchased * the display of food for sale with a label which falsely describes the food, or is likely to mislead as to the nature or substance or quality of food

Answer 33

a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.