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ACVPM > Food Protection Pt. 5 > Flashcards

Food Protection Pt. 5 Flashcards

1
Q

Top 5 pitfalls of consumer product recall

A

1) legal issues
2) PR issues
3) infrastructure issues (companies can’t adapt to higher volume of calls/emails, etc. during a recall)
4) consignee issues (issues retrieving product from geographically dispersed consignees that receive product)
5) disposition issues (figuring out the most efficient/effective method of disposal)

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2
Q

T/F: foods thawed using cold water or by microwave should be cooked before refreezing

A

T

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3
Q

how much longer does cooking take when food is frozen?

A

50%

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4
Q

temperature danger zone

A

40 to 140F

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5
Q

USDA recommended internal cooking temperature for chicken

A

165F

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6
Q

USDA recommended internal cooking temperature for steaks

A

145F

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7
Q

USDA recommended internal cooking temperature for ground meat

A

160F

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8
Q

USDA recommended internal cooking temperature for egg dishes

A

160F

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9
Q

safe ways to thaw leftovers

A

-refrigerator (safest)
-cold water (faster but requires more attention)
-microwave oven (fastest, but should be heated until it reaches 165F)

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10
Q

T/F: it is safe to thaw leftovers in the fridge, then refreeze the “leftover leftovers” without reheating it

A

T

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11
Q

What does the National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS) do

A

-tracks antimicrobial resistance in foodborne and other enteric bacteria
-Seeks to determine how resistant bacteria move through the food chain
-a cooperative effort of the CDC, FDA, USDA, and state health departments
-tests samples from ill persons, retail meats, and ceca/regulatory samples from farm animals

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12
Q

why is resistance monitoring important

A

-documents baseline resistance in different reservoirs
-spread: describes spread of resistant bacterial strains and resistance genes
-identify temporal and spatial trends in resistance
-understand association b/w use practices and resistance
-identify risk factors and clinical outcomes of infections caused by antimicrobial resistant bacteria
-provides data for education on current and emerging hazards
-guides evidence-based policies and guidelines to control antimicrobial use in hospitals, communities, agriculture, and vet med
-support risk analysis of foodborne antimicrobial resistance hazards
-identifies interventions to contain resistance and evaluate their effectiveness

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13
Q

What is VET-LIRN

A

FDA’s Veterinary Laboratory Investigation and Response Network
-investigates animal illness caused by good or drugs and studies AMR in sick animals

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14
Q

CDC’s Antibiotic Resistance Solutions Initiative

A

“Detect, Respond, Contain”
- invests in prevention
-encourages innovation: informs development of new drugs and diagnostics by sharing isolates and CDC sequencing data
-stop resistance from spreading, emerging
-strengthen national one health surveillance
-improve international AR prevention, surveillance, control

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15
Q

CDC, USDA, and NIH all fall under what department?

A

Dept. of Health and Human Services

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16
Q

NIH role in AMR activities

A

-National Institute of Allergy and Infectious Diseases funds and conducts research on AMR and hospital-acquired infections
-National Center for Biotechnology and Information maintains a global genomic AMR database

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17
Q

CDC role in AMR activities

A

-conducts surveillance and outbreak investigation of organisms with AMR and other microorganisms affecting human health in community and healthcare settings.
-collects human enteric/intestinal dz surveillance data
-provides guidance and conducts research on antimicrobial stewardship in human healthcare settings and leads the collection of national healthcare AMU data

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18
Q

T/F: number of infections caused by Listeria, Salmonella, and Shigella have remained unchanged in recent years

A

T

19
Q

In 2019 compared with the previous 3 years, the incidence of infections caused by these pathogens transmitted commonly through food increased

A

Campylobacter
Cyclospora
STEC
Vibrio
Yersinia

20
Q

In 2019 compared with the previous 3 years, the incidence of infections caused by these pathogens transmitted commonly through food remained unchanged

A

Listeria
Salmonella
Shigella

21
Q

Reportable foodborne diseases

A

Campy
Crypto
Enteric E. coli
Giardiasis
Listeriosis
Salmonellosis
Shigellosis
Cholera
Yersiniosis

22
Q

What is FoodNet?

A

-est. in 1995 between CDC, state health dept, USDA FSIS, and FDA
-An active surveillance system where PH officials communicate with clinical laboratories to identify new cases and conduct periodic audits to ensure that all cases are reported
-collects info on lab-confirmed cases and info about core variables to enter into a database which transmits to the CDC (ie. patient status, hospitalizations, travel hx, etc.)
-accomplishes its work through active surveillance, surveys, and population-based epi studies

23
Q

What is CORE

A

Coordinated Outbreak Response and Evaluation Network
-est. in 2011 by FDA
-coordinated response from experts in medicine, PH, and science to stop and prevent foodborne illness outbreaks
-CORE’s Signals and Surveillance Team evaluates outbreaks and disease surveillance trends
-the team reviews firm data including past inspections, sampling results, product distribution, and sourcing information
-Response Teams control and stop outbreaks; work directly with FDA field offices

24
Q

Results of CORE response activities

A
  • public advisories
  • recalls
  • food facility/farm investigations/inspections/record collection, and sample collection related to outbreaks
  • development of improved detection of Cyclospora parasite in foods to improve outbreak detection and prevention efforts
  • development of FDA Produce Safety Rule, aimed at reducing the risk of contamination of produce, and related documents
  • development of inspectional and sampling surveillance assignments to monitor firms and industries with foods assoc. with outbreaks and gather outbreak prevention data
    -providing resources to retailers, growers, shippers and carriers on handling produce recalled after an outbreak and develop articles and presentations focused on past outbreak investigations to inform and educate the public and food industry
    -communicating the results of outbreak analyses and prevention efforts through scientific journals and professional conferences focused on outbreak response and prevention
25
Q

What is the NORS?

A

National Outbreak Reporting System
-web-based platform where state, local and territorial PH agencies report outbreak information
-collects data on outbreaks in the US including waterborne, foodborne, zoonotic, environmental contamination, and other enteric illness outbreaks

26
Q

People exposed to a pathogen > people get sick/seek tx > health dept notified of possible outbreaks > health dept conducts outbreak investigation > health dept enters outbreak into NORS > CDC checks data for accuracy and analyzes > data summarized and published

A

N/A

27
Q

What is NEARS

A

National Environmental Assessment Reporting System
-a companion surveillance system to NORS
-used by state and local environmental health specialists to report foodborne illness outbreak data not collected by NORS
-collects outbreak data on restaurants and other retail service establishments
-data helps food safety programs understand how and why outbreaks occur so they can be prevented

28
Q

Which diseases does CDC conduct case-based surveillance for?

A

-botulism
-cholera
-V. parahaemolyticus
-V. vulnificus
-Listeria
-typhoid
-parathyroid fever

29
Q

What is the FDOSS?

A

Foodborne Disease Outbreak Surveillance System
-part of NORS
-state and local health depts ID and investigate foodborne outbreaks, which are reported to the CDC
-report on info including date/location of outbreak, number of people affected, food implicated, location, pathogen, etc.

30
Q

What is the WBDOSS

A

Waterborne Disease and Outbreak Surveillance
-collects data on waterborne dz and outbreaks associated with recreational water, drinking water, and environmental and undetermined exposures to water
-connected to NORS
-

31
Q

What is PulseNet

A

a network of local, state, and federal PH labs that can analyze DNA fingerprints of bacteria to quickly detect the foodborne illness that otherwise might have gone undetected
-also IDs outbreaks in exotic pets, petting zoo animals, in animal feed, and recreational water

32
Q

What is Whole Genome Sequencing

A

a lab process that determines the order of bases in the genome of an organism in one process. It provides a very precise DNA fingerprint that can help link cases to one another allowing an outbreak to be detected and solved sooner

33
Q

leading cause of GI and foodborne illness in the US

A

norovirus

34
Q

What is CaliciNet

A

network that IDs outbreaks, finds sources of outbreak including contaminated food, and monitors norovirus strains in circulation
-linked to NORS

35
Q

Is Norovirus nationally notifiable?

A

No
(but health depts are encouraged to reported confirmed outbreaks through NORS and CaliciNet)

36
Q

How many people get sick/hospitalized/die each year from foodborne illness?

A

48 million sick
128,000 hospitalized
3,000 die

The top 31 pathogens cause 9.4 million infections

37
Q

Contribution of different food categories to estimated domestically-acquired illnesses (percentages)

A

-Produce: 46%
-Meat/poultry: 22%
-Dairy and eggs: 20%
-Fish/shellfish: 6%

38
Q

Describe burden of illness pyramid

A

the proportion of foodborne illness actually reported to health dept/CDC is like the tip of the iceberg. Illness must result in seeking care, then specimens obtained, then get lab confirmed cases all before finally reporting to CDC. Therefore the proportion of foodborne illness is grossly under-counted.

39
Q

Data sources used to estimate illness, hospitalizations, and deaths due to known foodborne pathogens in the US

A

-active surveillance (PH actively gathers data from sate/local health depts)
-passive surveillance (pH officials rely on state and local health depts to report to surveillance systems)
-outbreak surveillance (FDOSS)
-surveys
-vital statistics (census, data from death certs)

40
Q

Top 5 pathogens contributing to domestically acquired foodborne illness

A

1) Norovirus
2) Salmonella
3) Clostridium
4) Campy
5) Staphylococcus aureus

41
Q

Which parasites are in the “top 31”

A

Giardia
Cryptosporidium
Cyclospora
Trichinella
Toxoplasma

42
Q

Which viruses are in the “top 31”

A

Hep A
Astrovirus
Norovirus
Rotavirus
Sapovirus

43
Q

Top 5 pathogens contributing to domestically acquired foodborne illness resulting in HOSPITALIZATION

A

1) Salmonella
2) Norovirs
3) Campy
4) Toxoplasma
5) E. coli

SNCTE

44
Q

Top 5 pathogens contributing to domestically acquired foodborne illness resulting in DEATH

A

1) Salmonella
2) Toxoplasma
3) Listeria
4) Norovirus
5) Campy

ACVPM (20 decks)

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