Food Safety Flashcards
8 Most Common Agents Responsible for Foodborne Illness in the US
- Norovirus/Calicivirus
- Salmonella (non-typhoid)
- Clostridium perfringens
- Campylobacter spp.
- Staphylococcus aureus
- Toxoplasma gondii
- E. coli (STEC)
- Listeria monocytogenes
YOPIC
young, old, pregnant, immunocompromised
How many cases of foodborne disease in US every year?
48 million
Deaths related to foodborne illnesses in US?
3,000
What virus is the leading cause of vomiting, diarrhea, and foodborne illness?
norovirus!
Norovirus foods
oysters, produce
Salmonella (non-typhoidal)
common in summer; diarrhea, fever, cramps –> antibiotics
Clostridium perfringens
fast onset (6-24 hours), NO vomiting, recovery quick (holiday bug)
Campylobacter spp. symptoms
bloody diarrhea, nausea from a very low infectious dose
Campylobacter spp. Food Items
poultry, raw milk, seafood, produce, untreated water (also not food but puppies)
Staphylococcus aureus onset
within 30 minutes! to 8 hours
Staphylococcus aureus Food Items
sliced meats, pudding, pastries, sandwiches
Toxoplasma gondii is most common where and why?
France (undercooked/raw meats) and Central America (stray cats and ideal climate/soil)
Possible Toxoplasma symptoms
cervical lymphadenopathy, flu-like symptoms, ocular infection, CNS signs in the immunosuppressed
4 Ways Humans get Toxoplasma
- Eating undercooked meat of animals with tissue cysts
- Cat feces
- Blood transfusion/organ transplant
- Transplacental
Of the six pathotypes of diarrhea producing E. coli, which one is the most common?
STEC (Shiga-toxin producing E. coli)
Hemolytic Uremic Syndrome (HUS)
sequelae of STEC infection in 5-10% of the population, resulting in anemia, profuse bleeding, and renal failure
Do you treat STEC with antibiotics?
NO this INCREASES the HUS risk
STEC Symptoms
bloody diarrhea, severe stomach cramps, vomiting, low fever
STEC reservoirs
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
Case Fatality Rate of Listeria
15-20%
Listeria Sources
deli meats and soft cheeses
Invasive Listeria Symptoms
fever, headache, stiff neck, loss of balance, seizures
Listeria Symptoms in Pregnant Women
miscarriage, stillbirth, preemies, fetal loss; also sepsis and meningitis
4 Steps to Food Safety
- Clean
- Separate
- Cook
- Chill
Should you wash meat or poultry?
NO
Pasteurized Milk Ordinance
chemical/bacteriologic/temperature/sanitation standards for milk set by the public health service for Grade A Raw and Pasteurized milk and milk products
Raw Milk Guidelines
cool within 2 hours, cannot have more than 100k bacteria/ml
Phosphatase Test
test for the inactivation of alkaline phosphatase to verify a product has been adequately pasteurized
Pasteurized Milk Guidelines
maintained at 45F, no more than 20k bacteria/ml, no more than 10 coliforms, negative phosphatase test
Possible Pathogens in Raw Milk
HACCP stands for ____________
Hazard Analysis and Critical Control Point
Seven Principles of HAACP
- Analyze Hazards
- Identify Critical Control Points
- Establish preventative measures with critical limits
- Establish monitoring procedures
- Establish corrective actions
- Verify corrective Actions
- Recordkeeping
Why do we need HAACP?
There’s an increasing # of new foodborne pathogens, new foods in general (import/trade), and more public health concern about food and antibiotic residues.
Humane Slaughter
animal should be stunned into unconsciousness prior to their quick relatively painless death
When is an animal considered unconscious prior to slaughter?
no righting reflex - absolutely cannot try to stand up
Two Most Common Methods of Slaughter
electrocution and captive bolt
Non-Ambulatory Livestock and Humane Methods of Slaughter Act
in 2009, requires cattle still be diverted even if they’ve passed antemortem inspection to safeguard the human food supply [from mad cow]
