Food Safety Flashcards
The chief cause of foodborne illness is ________(disease-causing microorganisms)-bacteria, molds, parasites, toxins
Pathogens
The chief cause of foodborne illness is pathogens (disease-causing microorganisms)-_______, _____, ________, ________.
bacteria, molds, parasites, toxins
Pathogens (_____-______ ____________)
disease-causing microorganisms
______ infection with pathogens cause illness.
Direct
Pathogens
-Direct Infection with pathogens cause illness
Common examples of this type of infection
- __________ infections
-_.___infections
- _____________
-___________
- Salmonella
- E.Coli
- Campylobacter
- Listeria
__________- Bacterial infection
- Poultry and eggs are most common source
- Can be transmitted through contaminated meats, dairy products, seafood, fresh vegetables.
- The organism is found in animal and human feces, so any foods contaminated with these can transmit the infections.
Salmonella
Salmonella-Bacterial Infection
- ______ and ____ are most common source
Poultry, eggs
Salmonella-Bacterial Infection
- Can be transmitted through contaminated _____, ____ products, ______, fresh ________.
meats, dairy, seafood, vegetables
Salmonella-Bacterial Infection
- The organism is found in animal and human ____, so any foods contaminated with these can transmit the infections.
feces
Salmonella-Bacterial Infection
- Food must be properly ______ and ______.
cooked, stored
Salmonella is destroyed by ____.
heat
_________ slows down the growth of Salmonella
Refrigeration
__________ _____ (_.___)- Bacterial infection
- Is found in the gastrointestinal tracts of humans, and other animals.
- _.___gets into the food supply through contamination with fecal matter or fecal contaminated water.
- Most strains are harmless, although this bacteria is a frequent cause of travelers diarrhea.
- One strain, _.___ 0157:H7, produces a toxin that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
Escherichia coli (E.coli)
E.coli
E.coli
Escherichia coli (E.coli)- Bacterial infection - Is found in the gastrointestinal tracts of \_\_\_\_\_\_\_, and other \_\_\_\_\_\_.
humans, animals
Escherichia coli (E.coli)- Bacterial infection - E.coli gets into the food supply through contamination with \_\_\_\_ matter or \_\_\_\_ contaminated water.
fecal, fecal
Escherichia coli (E.coli)- Bacterial infection - Most strains are \_\_\_\_\_\_\_, although this bacteria is a frequent cause of \_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_.
harmless, travelers diarrhea
Escherichia coli (E.coli)- Bacterial infection - One strain, E.coli \_\_\_\_\_\_, produces a toxin that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
0157:H7
Escherichia coli (E.coli)- Bacterial infection - One strain, E.coli 0157:H7, produces a \_\_\_\_ that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
toxin
Escherichia coli (E.coli)- Bacterial infection - One strain, E.coli 0157:H7, produces a toxin that leads to \_\_\_\_\_\_\_\_\_ pain, \_\_\_\_\_\_\_ \_\_\_\_\_\_\_, \_\_\_\_\_\_ problems, \_\_\_\_\_ in serious cases.
abdominal, bloody diarrhea, kidney, death
Escherichia coli (E.coli) - Bacterial infection - E. coli can multiply slowly even at \_\_\_\_\_\_\_\_\_\_ temperatures.
refrigerator
Escherichia coli (E.coli) - Bacterial infection - Both the \_\_\_\_\_\_\_ and its \_\_\_\_\_ are destroyed by cooking the food to at least 160º F.
bacteria, toxins
Escherichia coli (E.coli) - Bacterial infection - \_\_\_\_\_\_ meats are particularly a problem as the bacteria are introduced throughout the meat, compared to a solid cut of meat (e.g., steak or roast) where the bacteria or toxin are more likely to be on the surface and will be killed by the heat of cooking.
Ground
Escherichia coli (E.coli) - Bacterial infection - Risk of transmission of E.coli is higher in \_\_\_\_\_\_\_ centers if caregivers do not wash hands thoroughly enough after diaper changes.
daycare
Escherichia coli (E.coli) - Bacterial infection - Outbreaks of infections have occurred with the consumption of unpasteurized \_\_\_\_\_ or \_\_\_\_, also with inadequately cooked \_\_\_\_\_\_\_\_\_ \_\_\_\_\_.
juices, milks, hamburger patties
_________ ____________ - Bacterial infection
is often found in processed deli-type meats, hot dogs, luncheon meats, fish, some cheeses.
Listeria Monocytogenes
In most cases of ______ infection result in flu-like symptoms, in high-risk groups such as pregnant women, children, the elderly and the ill, it can cause meningitis, and serious blood infections, and has one of the highest fatality rates of all food-borne illnesses.
listeria
_________ ________
- ____ produced by pathogen cause illness.
Bacterial Intoxication
- Toxins
_________ can be caused by only a few microorganisms that have produced a ____.
Intoxication, toxins
Although bacteria are fairly easy to kill, some food ____ may be difficult to destroy.
toxins
Bacterial Intoxication
- Toxins produced by the pathogen cause illness
- Not many bacteria need to be ingested, and some toxins are difficult to destroy by heat
- Common examples of this type of infection—
- _____________ _____
- _________ ________
- _________ ________
Staphylococcus aureus
Clostridium perfingens
Clostridium botulinum
___________ ______ intoxication
- Many persons are carriers of this bacteria, often found in the nasal passages and throat
- The bacteria are transferred to food while preparing, and unsafe food handling is present
- Common sources of infection are salads, bakery products, -cooked ham, dairy products
Staphylococcus aureus
Staphylococcus aureus-Intoxication
- Many persons are carriers of this bacteria, often found in the _____ passages and _____
nasal, throat
Staphylococcus aureus-Intoxication
- can be transferred through ______ or ______ when handling foods
coughing, sneezing
Staphylococcus aureus-Intoxication
- The bacteria are transferred to food while preparing, and unsafe food handling is present
- Common sources of infection are ______, ______ products, cooked ____, ____ products
salads, bakery, ham, dairy
__________ _______- Bacterial Intoxication
- Both of these organisms are anaerobic bacteria (lives in conditions where there is little or no oxygen)
- They can go into dormancy and form tough, heat-resistant spores under unfavorable growing conditions
- Once the conditions are more favorable, the spores break dormancy, and the bacterium begins to grow and produce its toxin
Clostridium bolulinum
Clostridium bolulinum-Bacterial Intoxication
- Both of these organisms are anaerobic bacteria (lives in conditions where there is little or no ______)
oxygen
Clostridium bolulinum-Bacterial Intoxication
- They can go into dormancy and form tough, heat-resistant ___ under unfavorable growing conditions
- Once the conditions are more favorable, the ____ break dormancy, and the bacterium begins to grow and produce its toxin
spores,spores
Clostridium botulinum-Bacterial Intoxication
- Clostridium botulinum is most often found in improperly _______ foods
canned
Clostridium botulinum-Bacterial Intoxication
- Clostridium botulinum is most often found in improperly (home-canned) canned foods
- Botulism spores can be found in ____ and, if the _____ is ingested by an infant, can cause serious problems
- The toxin produced by botulism is a nerve toxin which caused weakness, double vision, breathing difficulties, paralysis, death
honey, honey
Clostridium botulinum-Bacterial Intoxication
- The toxin produced by botulism is a _____ toxin which caused weakness, double vision, breathing difficulties, paralysis, death.
nerve
Clostridium botulinum-Bacterial Intoxication
- The toxin produced by botulism is a nerve toxin which caused _______, double _____, _______ difficulties, _______, _____.
weakness, vision, breathing, paralysis, death
Viral Infections-Food-Borne
- Common food-borne viral infections are hepatitis _ and _______ virus
A, Norwalk
Viral Infections-Food-Borne
- Common food-borne viral infections are hepatitis A and Norwalk virus
- The viruses themselves do not _____ or ________ on the foods
grow, reproduce
Viral Infections-Food-Borne
- The mode of infection is from food or water contaminated by human or animal _____.
feces
Norwalk Virus
- _______ are common foods that transmit viruses if the water they grow in is contaminated with human or animal fecal matter
Shellfish
- Norwalk virus is transmitted through ___ or inadequately ______ shellfish, inadequate _______ of salad ingredients
raw, cooked, washing
- Norwalk virus can be destroyed by ______.
cooking
Viral Infections-Food-Borne
- Hepatitis A is transmitted through _____, _____ from contaminated areas
food, water
Viral Infections-Food-Borne
Hepatitis A
- Can also be transmitted by improper handling of ____ by an infected person
food
Viral Infections-Food-Borne
- Hepatitis A can become a long-term infection, affecting the ____.
liver
Molds
- Molds are an uncommon cause of food-borne illness, since if a food seems to be moldy, it is likely to be thrown out
- Some molds produce dangerous ____
toxins
Molds
- Molds are an uncommon cause of food-borne illness, since if a food seems to be moldy, it is likely to be thrown out
- Some molds produce dangerous toxins
- ________ is a mold toxin (mold that grow on improperly stored peanuts) is carcinogenic
- ____ which is another mold toxin (moldy rye grain) can cause hallucinations
Aflatoxin, Ergot
- One example of _______ is single-celled animals (protozoa), another type of ______ is worms (helminths)
parasites, parasite
Parasites
- One example of parasites is single-celled animals (protozoa), another type of parasite is worms (helminths)
- ______ destroys both of these parasites, which are transmitted through improperly treated _____.
cooking, water
Parasites
- ____ often carry worm larvae, which, after being consumed, invade the stomach and intestines of humans
Fish
Parasites
- Fish often carry worm larvae, which, after being consumed, invade the stomach and intestines of humans
- Consumed fish should be very _____or well ______
- If consuming raw fish, it should be frozen for __ hours before consumption
fresh, cooked, 72
Reducing the Risk of Food-Borne Illness
- Safe Food ______.
- Separate ___ and _____ foods.
- _____ cooked foods properly.
- storage
- raw, cooked, store
Reducing the Risk of Food-Borne Illness Safe Food Storage - Cold foods should be kept \_\_\_\_. - Refrigerator temperature should be between \_\_ and \_\_ºF - The freezer should be at _ºF
- cold
- 38, 40
- 0
Reducing the Risk of Food-Borne Illness
Separate Raw And Cooked Foods
- _____ preparation surfaces before each step in preparation
- ______ preparation of raw and cooked foods
- _____ foods thoroughly, esp. ground meats
- Eggs should not be eaten ____
- Wash
- Separate
- Cook
- raw
Reducing the Risk of Food-Borne Illness
Store Cooked Foods Properly
- _____ portions of food should be divided into ______ quantities so they will cool more quickly
Large, smaller
Reducing the Risk of Food-Borne Illness
- Most food-borne illness occurs in the _____.
home
Reducing the Risk of Food-Borne Illness
- In restaurants and in institutions, avoid cross-contamination amongst _______ by using equipment to hand food.
customer
Reducing the Risk of Food-Borne Illness
- Food left at _____ temperature is exposed to the prime temperatures for microbial growth
room
Reducing the Risk of Food-Borne Illness
- Extra care should be taken to keep foods ___ or sufficiently ___, as the case may be.
cold, hot
True or false, freezing destroys any organisms that may be lurking in your food?
false
Antibiotics and Hormones in Food
- Drugs are used in animal-raising to increase ____ and decrease sickness in the herd or flock
- The fear is that overuse of animal antibiotics, will contribute to the emergence of antibiotic-________ microorganisms that may be harmful to human health
- yield
- resistant
Antibiotics and Hormones in Food
- _________ are used to increase meat weight or stimulate milk production
- At the present time, some meat producers are decreasing the use of these compounds
Hormones
The colour of hamburger is a good indicator of whether the food is sufficiently cooked…true or false?
True, but testing with a food thermometer is safest (71°C or 160°F)
Mold is the most common cause of food poisoning. true or false?
false, the answer is bacteria
Bacteria can grow best in slightly acidic environments…true or false?
True
__________ that commonly infect house pets.
Roundworms
Bacteria reproduces very quickly, 1 bacteria can produce _____ billion billion bacteria within 24 hours
5000
Symptoms of norwalk virus are:
- )
- )
- )
nausea
diarrhea
vomiting
source of norwalk virus is
fecal contamination of seafood
