Food Poisoning - Week 8

Question 1

Things to take into account when calling something a Public Health Significance

Answer 1

How common(Frequency)
Number of people affected
Risk
Severity

Question 2

Food Borne Illness definition

Answer 2

Any disease of infectious or toxic nature caused by the consumption of food or water

Question 3

Food Infection

3 examples

Answer 3

Refers to presence of bacteria or microbes that infect the body after consumption

Salmonella, Campylobacter and E-coli 0157

Question 4

Food Intoxication

3 Examples

Answer 4

Refers to ingestion of toxins contained within the food

Staph Aureus, Bacillius cereus and Clostriphidium Botulinum

Question 5

What are toxins

Answer 5

Poisons produced by pathogens either in the food or in the body after consumption

Question 6

Viral food poisoning

Answer 6

Contaminated food
Person to person ( faceal- oral)
Aerosols

Question 7

Norovirus symptoms and incubation period

Answer 7

Vomitting, diarhoea and abdominal pain

24-36 hours

Question 8

what is a general outbreak

Answer 8

2 or more cases in different families

Question 9

what is a Sporadic case

Answer 9

Single isolated cases

Question 10

Carrier

Answer 10

Person who harbours and transmits disease without showing any signs of illness

Question 11

What is a convalescent carrier

Answer 11

people who have recovered from the illness but still harbour and excrete the organism

Question 12

Symptomless carrier

Answer 12

People who have displayed no symptoms but harbour and excrete the organism

Question 13

Top 4 causes of food poisoning

Answer 13

Cross Contamination
Cooking
Chilling
Cleaning