Food Safety

Question 1

8 Most Common Agents Responsible for Foodborne Illness in the US

Answer 1

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

Question 2

YOPIC

Answer 2

young, old, pregnant, immunocompromised

Question 3

How many cases of foodborne disease in US every year?

Answer 3

48 million

Question 4

Deaths related to foodborne illnesses in US?

Answer 4

3,000

Question 5

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

Answer 5

norovirus!

Question 6

Norovirus foods

Answer 6

oysters, produce

Question 7

Salmonella (non-typhoidal)

Answer 7

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

Question 8

Clostridium perfringens

Answer 8

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

Question 9

Campylobacter spp. symptoms

Answer 9

bloody diarrhea, nausea from a very low infectious dose

Question 10

Campylobacter spp. Food Items

Answer 10

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

Question 11

Staphylococcus aureus onset

Answer 11

within 30 minutes! to 8 hours

Question 12

Staphylococcus aureus Food Items

Answer 12

sliced meats, pudding, pastries, sandwiches

Question 13

Toxoplasma gondii is most common where and why?

Answer 13

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

Question 14

Possible Toxoplasma symptoms

Answer 14

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

Question 15

4 Ways Humans get Toxoplasma

Answer 15

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

Question 16

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

Answer 16

STEC (Shiga-toxin producing E. coli)

Question 17

Hemolytic Uremic Syndrome (HUS)

Answer 17

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

Question 18

Do you treat STEC with antibiotics?

Answer 18

NO this INCREASES the HUS risk

Question 19

STEC Symptoms

Answer 19

bloody diarrhea, severe stomach cramps, vomiting, low fever

Question 20

STEC reservoirs

Answer 20

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

Question 21

Case Fatality Rate of Listeria

Answer 21

15-20%

Question 22

Listeria Sources

Answer 22

deli meats and soft cheeses

Question 23

Invasive Listeria Symptoms

Answer 23

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

Question 24

Listeria Symptoms in Pregnant Women

Answer 24

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

Question 25

4 Steps to Food Safety

Answer 25

1. Clean 2. Separate 3. Cook 4. Chill

Question 26

Should you wash meat or poultry?

Answer 26

NO

Question 27

Pasteurized Milk Ordinance

Answer 27

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

Question 28

Raw Milk Guidelines

Answer 28

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

Question 29

Phosphatase Test

Answer 29

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

Question 30

Pasteurized Milk Guidelines

Answer 30

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

Question 31

Possible Pathogens in Raw Milk

Answer 31

Question 32

HACCP stands for ____________

Answer 32

Hazard Analysis and Critical Control Point

Question 33

Seven Principles of HAACP

Answer 33

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

Question 34

Why do we need HAACP?

Answer 34

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

Question 35

Humane Slaughter

Answer 35

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

Question 36

When is an animal considered unconscious prior to slaughter?

Answer 36

no righting reflex - absolutely cannot try to stand up

Question 37

Two Most Common Methods of Slaughter

Answer 37

electrocution and captive bolt

Question 38

Non-Ambulatory Livestock and Humane Methods of Slaughter Act

Answer 38

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