Food Safety & Animal Health

Question 1

hazards

Answer 1

environmental and animal factors that contribute to the development of food borne illness

environment: air, soil, water
animal: livestock, pets, wildlife

Question 2

risks

Answer 2

factors that can increase or decrease the risk of developing a food borne illness

• exposure
• age
• consumption

Question 3

why are FBI organisms under reported/diagnosed

Answer 3

often cause non-specific symptoms (diarrhea, lethargy) that are self-limiting

can result in chronic diseases making dx difficult

Question 4

infectious dose

Answer 4

the amount of an organism that is required to cause illness

Question 5

zero tolerance

Answer 5

any level of bacteria in food is considered too high - must take action if detected

does NOT mean that no bacteria can be found in food

Question 6

is it possible to completely eradicate microbes from the food supply

Answer 6

no

Question 7

what are the top FBI organisms

Answer 7

by prevalence:
- campylobacter
- C. perfringens
- salmonella
- giardia
- norovirus

by mortality:
- salmonella
- toxoplasma gondii
- listeria monocytogenes
- norovirus
- campylobacter
- E. coli

Question 8

what is an adulterant

Answer 8

illegal constituent of food that must be eliminated before ingestion

bacteria, viruses, parasites, metals

found in raw materials, water, animal-sources, processing materials, etc

Question 9

where is the most common food source outbreaks from E. coli

Answer 9

1. beef
2. produce
3. multi-ingredient (non-meat)
4. dairy

Question 10

what viruses are transmitted via food

Answer 10

• hepatitis A
• norovirus

Question 11

does the USA use active surveillance for E. coli

Answer 11

yes - active surveillance of STEC (shiga producing E. coli)

regulated by CDC, FDA, USDA