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608 Public Health > Food Safety > Flashcards

Food Safety Flashcards

1
Q

8 Most Common Agents Responsible for Foodborne Illness in the US

A
  1. Norovirus/Calicivirus
  2. Salmonella (non-typhoid)
  3. Clostridium perfringens
  4. Campylobacter spp.
  5. Staphylococcus aureus
  6. Toxoplasma gondii
  7. E. coli (STEC)
  8. Listeria monocytogenes
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2
Q

YOPIC

A

young, old, pregnant, immunocompromised

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3
Q

How many cases of foodborne disease in US every year?

A

48 million

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4
Q

Deaths related to foodborne illnesses in US?

A

3,000

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5
Q

What virus is the leading cause of vomiting, diarrhea, and foodborne illness?

A

norovirus!

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6
Q

Norovirus foods

A

oysters, produce

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7
Q

Salmonella (non-typhoidal)

A

common in summer; diarrhea, fever, cramps –> antibiotics

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8
Q

Clostridium perfringens

A

fast onset (6-24 hours), NO vomiting, recovery quick (holiday bug)

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9
Q

Campylobacter spp. symptoms

A

bloody diarrhea, nausea from a very low infectious dose

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10
Q

Campylobacter spp. Food Items

A

poultry, raw milk, seafood, produce, untreated water (also not food but puppies)

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11
Q

Staphylococcus aureus onset

A

within 30 minutes! to 8 hours

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12
Q

Staphylococcus aureus Food Items

A

sliced meats, pudding, pastries, sandwiches

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13
Q

Toxoplasma gondii is most common where and why?

A

France (undercooked/raw meats) and Central America (stray cats and ideal climate/soil)

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14
Q

Possible Toxoplasma symptoms

A

cervical lymphadenopathy, flu-like symptoms, ocular infection, CNS signs in the immunosuppressed

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15
Q

4 Ways Humans get Toxoplasma

A
  1. Eating undercooked meat of animals with tissue cysts
  2. Cat feces
  3. Blood transfusion/organ transplant
  4. Transplacental
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16
Q

Of the six pathotypes of diarrhea producing E. coli, which one is the most common?

A

STEC (Shiga-toxin producing E. coli)

17
Q

Hemolytic Uremic Syndrome (HUS)

A

sequelae of STEC infection in 5-10% of the population, resulting in anemia, profuse bleeding, and renal failure

18
Q

Do you treat STEC with antibiotics?

A

NO this INCREASES the HUS risk

19
Q

STEC Symptoms

A

bloody diarrhea, severe stomach cramps, vomiting, low fever

20
Q

STEC reservoirs

A

birds can spread it lots of places environmentally, so lots of places - freshwater, produce, etc; also is harbored in ruminants so can be in raw/undercooked meat

21
Q

Case Fatality Rate of Listeria

A

15-20%

22
Q

Listeria Sources

A

deli meats and soft cheeses

23
Q

Invasive Listeria Symptoms

A

fever, headache, stiff neck, loss of balance, seizures

24
Q

Listeria Symptoms in Pregnant Women

A

miscarriage, stillbirth, preemies, fetal loss; also sepsis and meningitis

25
Q

4 Steps to Food Safety

A
  1. Clean
  2. Separate
  3. Cook
  4. Chill
26
Q

Should you wash meat or poultry?

A

NO

27
Q

Pasteurized Milk Ordinance

A

chemical/bacteriologic/temperature/sanitation standards for milk set by the public health service for Grade A Raw and Pasteurized milk and milk products

28
Q

Raw Milk Guidelines

A

cool within 2 hours, cannot have more than 100k bacteria/ml

29
Q

Phosphatase Test

A

test for the inactivation of alkaline phosphatase to verify a product has been adequately pasteurized

30
Q

Pasteurized Milk Guidelines

A

maintained at 45F, no more than 20k bacteria/ml, no more than 10 coliforms, negative phosphatase test

31
Q

Possible Pathogens in Raw Milk

A
32
Q

HACCP stands for ____________

A

Hazard Analysis and Critical Control Point

33
Q

Seven Principles of HAACP

A
  1. Analyze Hazards
  2. Identify Critical Control Points
  3. Establish preventative measures with critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Verify corrective Actions
  7. Recordkeeping
34
Q

Why do we need HAACP?

A

There’s an increasing # of new foodborne pathogens, new foods in general (import/trade), and more public health concern about food and antibiotic residues.

35
Q

Humane Slaughter

A

animal should be stunned into unconsciousness prior to their quick relatively painless death

36
Q

When is an animal considered unconscious prior to slaughter?

A

no righting reflex - absolutely cannot try to stand up

37
Q

Two Most Common Methods of Slaughter

A

electrocution and captive bolt

38
Q

Non-Ambulatory Livestock and Humane Methods of Slaughter Act

A

in 2009, requires cattle still be diverted even if they’ve passed antemortem inspection to safeguard the human food supply [from mad cow]

608 Public Health (6 decks)

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