Food Safety and Illness

Question 1

The outcomes of miscodes in food: Pathogenesis Spoilage Preservation

Answer 1

Pathogenesis- Health and societal impact, publicized recalls, associated costs. Spoilage- Reduced shelf life, lost revenue, sanitation and safety issues Preservation- Fermentation increased shelf life, enhanced safety, improved quality and flavour

Question 2

What does diffusable mean in terms of microbial samples?

Answer 2

Weather or no the colour of the colony will diffuse into the agar

Question 3

Will a positive gram stain be purple or pink?

Answer 3

Question 4

How is gram staining done?

Answer 4

Question 5

Gram neg

Answer 5

Question 6

Gram pos

Answer 6

Question 7

Discuss endospores

Answer 7

Question 8

What are the 4 distinct parts to a spore?

Answer 8

Core, cortex, spore coat, exosporium

Question 9

Discuss some details about the endospore core

Answer 9

Question 10

When are spores formed?

Answer 10

Occurs when the cells stop growing. Key nutrient becomes limited. Involves serveral stages. More than 200 genes are involved.

Question 11

Differnce between yeasts and molds?

Answer 11

Yeasts- unicellular, grow over a wide range of conditions. Grow faster than molds (but slower than bacteria)

Multi/unicellular. Found in decaying organic matter. Form mycelium (tangled mass that spreads, composed of hyphae). Multiply by spores known a condida. Some produce toxins, antibiotics and enzymes that are useful i the food industry.

Question 12

Which virus is known as the cruise ship virus?

Answer 12

Noro virus

Question 13

Pathogenic microrganisms include:

Answer 13

Bacteria, fungi, parasites and viruses.

Question 14

What aspects are in a pathogen-host relationship?

Answer 14

Pathogen: Latency period (how long it will sit before you get sick), persistence/die off, infective dose, species strain

Host: Natural, aquired through infection (are antibodies still being produced by your body?), aquired through vaccination? New born through placenta/mother’s milk. Age infected (elderly or under 5?), health statue, nutrition, hygiene.

Question 15

What happens when you get a food-borne infection? What are the possible symptoms?

Answer 15

Occurs when viable pathogen is injested with food and multiply in the human body. Symptoms occur 1-50 days after infection

Question 16

Listeria monocytogenes:

Gram neg/pos?

Where found?

Answer 16

Gram +

Found in silage, soils, animal hides, animal/human feces

Proliferates nearly everywhere!!!

Issues with is every year

Question 17

What is food borne intoxication? Symptoms?

Answer 17

Occurs when food injested already contain toxins produced by molds or bacteria

RICE LEFT OUT OVERNIGHT!

Symptoms are fast, often minutes to 15 hours after injestion.

Headache, vomiting, cramps, weakness…..

Question 18

What are mycotoxins?

Answer 18

Secondary metabolites

– “mycos” meaning fungus; “toxicum” meaning poison

• Found on agricultural products before, after or during storage/transportation & an unavoidable contaminant of foods and feeds
• Toxic effects exerted on animals or humans – mycotoxicosis
• Major problem world wide
• Historically, a number of documented outbreaks

Question 19

What are foodborne Intoxifications?

Answer 19

Organisms that produce toxin once growing inside the intestine ex) E. coli, salmonella

Question 20

What is E. coli poisoning linked to?

Answer 20

Unpasterurized juices, raw milk, undercooked ground beed, raw vegatables (such as cucumber)

Salad/lettuce/spinach

Raw flour !!!

Question 21

What does HACCP stand for?

Answer 21

Hazard analysis critical control point system

Question 22

What was the Pillbury method of looking at food safety for NASA?

Answer 22

The system they employed was designed to:

– Identify hazards to foods during their preparation

– Identify production steps where control could be exercised to ensure the safest product

– To monitor the control steps • It is a preventative system and was the birth of

HACCP

Question 23

What are the 7 principals of HACCP?

Answer 23

1. Assess hazards and risks associated with growing, harvesting, raw materials, processing, manufacturing, distribution, marketing and preparation/consumption of food product

• 2. Determine CCP(s) to control these hazards
• 3. Establish critical limits for these CCP(s)
• 4. Establish procedures to monitor the CCP(s)
• 5. Establish corrective actions to be taken deviations occur from a monitored CCP

6. Establish procedures for verifying that HACCP works

• 7. Establish effective record & documentation system of HACCP plan and data

Question 24

What is the CFIA’s policy that embodies HACCP?

Answer 24

The Food Safety Enhancement Program (FSEP)

To ensure all processed agri-food products made more safe. A four volume manual.

FSEP/HACCP now required in all federally registered meat and poultry establishments and storages – Emphasizes quality of all ingredients and processing steps assuming the product will be safe if these are controlled