FOOD SAFETY PT 1 Flashcards
what does the CDC investigate
causes of food borne illness outbreaks
how many estimated forborne illness outbreaks each year
48 mil illnesses, 128,000 hospitalizations, 3000 deaths
how many food borne illnesses originate in restaurants (and where do the rest originate)
60% in restaurants; the rest traced to the home
what is food defense
protecting food from external pathogen (like in airports, etc)
whats food adulteration
intentionally debasing the quality of food by either adding or replacing the food substances with undeclared alternative components, or by the removal of some valuable components. This is usually done to lower the cost or increase the bulk of a given food product.
whats the FDA responsible for
oversight of more than 2.8 trillion dollars in consumption of food, medical products and tobacco
what do FDA regulated products account for
about 20 cents of every dollar spent by US consumers
what does the FDA regulate
78 percent of the US food supply; everything we eat except for meat, poultry and some egg products
describe the symptoms of a food borne illness
gastroenteritis, nausea, ab cramps, diarrhea, and vomiting
what does the severity of a food borne illness depend on
causative agent, amount consumed, age, susceptibility of immune system
who is most vulnerable to foodbourne illnesses
very young, very old, and immunocompromised
what are the three types of food hazards
biological (bacteria, molds, viruses, etc); chemical (toxins, pesticides, cleaners); physical (glass, bone, metal, etc)
describe bio hazards
organic materials or living organisms; severity varies; from mild Gi distress to death
what happens to most bio hazards during cooking
killed or inactivated
what causes more than 90% of food borne illnesses
bacteria
describe pathogenic and beneficial bacteria
only 4% of bacteria is pathogenic; many bacteria beneficial for food production
what are the three types of illnesses caused by pathogenic bacteria
infection; intoxication/poisoning; toxin-medicated infection
describe infection caused by pathogenic bacteria
caused by ingesting bacteria that grow, replicate and colonize the host’s intestine (E. coli)
describe intoxication/poisioning by pathogenic bacteria
caused by bacteria growing on food and releasing toxins that cause the illness; food is already contaminated with the toxin
describe toxin-medicated infection
bacteria enter intestine first and then start to produce toxin once in the intesine
whats listeria monocytogenes
food infection with 20-35% fatality; can grow without O and survive in wide range of Phs and temps; majority of cases caused by RTE poultry
describe treatment for listeria monocytogenes
in 2006, FDA approved first bacteriophage addictive to kill strains of LM; combination of bacteriophages sprayed on food
describe clostridium botulinum
food intoxication; incidence low but illness severe; can grow without O; form protective spores that produce neurotoxin; one of the most toxic substances; most cases caused by improperly home-canned foods (especially low-acid foods)
describe E. coli
normal inhabitants of digestive tract; most strains harmless or beneficial
describe harmful E. coli
E. coli O157:H7 can cause toxin-mediated infection; undercooked hamburger is most common meat source; carcass becomes contimanted when killed -> undercooked beef allows it to survive -> bacteria lives in colon and produces toxins (shiva toxin)
what do molds do
produce mycotoxins -> cause food intoxication; visible; some cacrinogenic; exhibit bloom
whats alfatoxin
most potent liver carcinogen known; found in peanuts; thrive at room temp and need less moisture than bacteria; breads, jams, salty meats, cheese are at risk foods (sometimes a good thing????idk)
when should foods with mold be eaten
certain cheeses that depend on healthful mold for flavor, texture, color; hard cheeses can be cut on inch from mold; soft cheeses cannot be eaten with mold
describe viruses + name the two most common types
need living cell to multiply (unlike bacteria); all food borne viruses transmitted via oral-fecal route;Hep A and norovirus (stomach flu)
describe hep A
occurs when food s contained with fecal matter; shellfish - eaten with digestive tracts intact
describe norovirus
stomach flu; up to 58% of food borne illness in US; spread via contained shellfish, food handlers, contaminted water
describe parasites + name two types
need hosts to survive; not common in US; roundworms + protozoa
describe roundworms
trchinella spirals; undercooked pork primary sources
herring worms or cod worms: undercooked or raw fish
describe protozoa
guardia llamblia: most common parasitic infection; contained water
toxoplasma gondii: raw meat
describe parasitic inactivation in food
cooking at core temp 60-75 C for 15-30 minutes
efficacy of freezing to inactivate is highly variable
are there standard methods for parasitic inactivation evulation
no
whats gamma irradiation at >1.0-10kGy
effective for parasites in FoAO
what are parasitic stages sensitive to
2-5% NaCl, often augmented by lowering pH
what are prions
infectious protein particle that doesn’t contain DNA or RNA; example is mad cow disease
describe mad cow disease
prions travel up spinal cord to brain; creates holes in brain that lead to loss of coordination, convulsions and ultimately death; incubation period can be months, years, or decades
describe prion outbreaks + thoughts around them
lots of controversy; old livestock practices were to killl sick animals and feed remains to other cattle, which would likely sicken humans
USDA has tight regulations - complete removal of CNS tissue and banned use of rendered carcasses as feed
