Brainscape's Knowledge GenomeTM

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


See full index

xB15W4 > FOOD POISONING AND SAFTEY > Flashcards

FOOD POISONING AND SAFTEY Flashcards

1
Q

what are the main causes of food poisoning in the UK?

A 
campylobacter
C.diff
norovirus
salmonella
cryptosporidium
rotavirus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

whats a fungus that can cause food poisoning?

A

aspergillus

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

whats a protozoal that can cause food poisoning?

A

cryptosporidia

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

what are some bacterial toxins that can cause food poisoning?

A

clostridium perfringens
staph aureus
clostridium botulinum

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

what are some marine bio toxins that can cause food poisoning?

A

scombroid poisoning (histamine poisoning)
shellfish
ciguartera

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

whats the aim of public health?

A

preventing disease, prolonging life and promoting health through the organized efforts of society

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

whats an example of a causative organism for food poisoning the has a 2-4 hour incubation period?

A

staph aureus

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

whats an example of a causative organism for food poisoning the has a 2-7 day incubation period?

A

shigella

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

whats an example of a causative organism for food poisoning the has a month or more incubation period?

A

giardia or hep A

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

whats an example of a causative organism for food poisoning the has a 2-5 days incubation period?

A

campylobacter

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

outline how the incidence of salmonella is changing?

A

decreasing because of how we are managing the food chan and poultry

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

what type of microorganisms, is salmonella?

A

gram negative enteric bacteria

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

how is salmonella transmitted?

A

ingestion of contaminated food, mainly of animal origin

faecal contamination

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

what disease does salmonella cause?

A

salmonellosis

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

why is typhoid fever?

A

disease caused by salmonella typhi

causes septicaemia that leads to a high fever that can last for weeks

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

what type of microorganism is staph aureus?

A

gram positive cocci

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

how does staph aureus get transmitted?

A

bacteria from someones skin/nasal flora gets into food

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

why is staph aureus not affected by reheating food?

A

they produce enterotoxins which are heat and acid stable

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

outline the presentation of staph aureus infection?

A 
rapid onset of projective vomiting and diarrhoea (6-12 hours)
rapid resolution (12-24 hours)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what microorganism is cryptosporidium?

A

protozoa

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

how is cryptosporidium transmitted?

A

animal to human, person to person, recreational exposure to contaminated water or land, consumption of contaminated food or water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

why is cryptosporidium associated with public water supply e.g. swimming pools

A

oocysts resist chrolination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

how does cryptosporidium infection present?

A

watery or mucoid diarrhoea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what type of microorganism is norovirus?

A

RNA virus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

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

A

norovirus

26
Q

why can norovirus occur at any age

A

immunity is not long lasting

27
Q

where are norovirus outbreaks common?

A

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

28
Q

whats the incubation period for norovirus?

A

24-48 hours

29
Q

outline the presentation of norovirus?

A

nausea, projectile vomiting, low grade fever, diarrhoes

30
Q

how long do norovirus symptoms last?

A

1-2 days

31
Q

how long does norovirus infectivity last?

A

48 hours after resolution of symptoms

32
Q

how is norovirus spread?

A

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

33
Q

what type of microorganism is clostridium perfringens?

A

a gram-positive spore-forming anaerobic bacteria

part of normal gut flora

34
Q

what is gas gangrene and what can cause it?

A

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

35
Q

whats the incubation time for clostridium perfringens?

A

8-22 hours

36
Q

how is clostridium perfringens transmitted?

A

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

37
Q

what type of microorganism is campylobacter?

A

gram negative spiral bacteria

38
Q

whats the most common reported bacterial cause of infectious intestinal disease in England?

A

campylobacter

39
Q

what are the 2 serotypes of campylobacter that cause the most human infections?

A

c. jejuni

c. coli

40
Q

how is campylobacter transmitted?

A 
raw or undercooked meat
unpasteurised milk
bird pecked milk
untreated water
domestic pets with diarrhoea
person to person if personal hygiene is poor
41
Q

what microorganism is e.coli?

A

Gram-negative, rod-shaped, facultative anaerobic bacterium

42
Q

what are the 5 main pathogenic e.coli?

A 
enter-pathogenic e.coli
enteroaggregative e.coli
enterotoxigenic e.coli
enteroinvasive e.coli
enterohaemorrhagic e.coli (e.coli 0157)
43
Q

what does enteropathogenic e.coli cause?

A

infantile diarrhoea

44
Q

what does enteroggregative e.coli cause?

A

travellers diarrhoea

45
Q

what does enterotoxigenic e.coli cause?

A

travellers diarrhoea

vaccines available for this

46
Q

what does enteroinvasive e.coli cause?

A

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

47
Q

what does enterohaemorrhagic e.coli cause?

A 
E.coli 0158
produces verotoxins (aka  shiga toxin which block hosts protein synthesis and cause death ) which colonise the small intestine
48
Q

what 2 serious conditions can e.coli 0157 cause?

A

haemolytic uraemic syndrome and thrombotic thrombocytopaenic purpura

49
Q

how is e.coli transmitted?

A

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

50
Q

whats the incubation period for e.coli?

A

1-6 days

51
Q

what is an outbreak?

A

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

52
Q

why do we both to investigate an outbreak?

A
  • 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
53
Q

what are the aims of investigating outbreaks?

A

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

54
Q

what are outbreak outliers important for?

A

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

55
Q

what type of study would you do for a point source outbreak?

A

cohort study

56
Q

what type of study would you do for a common source outbreak?

A

case control study

57
Q

who does the Public Health Act allow exclusion from work of people that pose an increased risk of spreading GI infections?

A

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

58
Q

what is the Food Safety Act 1990?

A

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

59
Q

what are some offences under the food safety act?

A
  • 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
60
Q

what is hazard analysis critical control point (HACCP)?

A

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.

xB15W4 (4 decks)

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