food safety regulatory overview Flashcards
which establishments have the highest level of inspection in the country
federal registered establishments (crown on package)
what range of establishments are inspected
farm year slaughter to federal establishments
what must an abbatoir have to export across provincial borders and out of the country
must be a registered and federally licensed establishment
which acts will the safe food for canadians act update and consolidate
fish inspection act; canada agricultural products act; meat inspect act; and food provisions of the consumer packaging and labeling act
what will the safe food for canadians act allow
greater enforcement powers and consistent outcomes across products
what are different enforcement options
education/discussion/verbal requests, corrective action requests, warning letters, AAAMPS (fines), prosecution,reducing line speed, stopping the line, withdrawing inspection, holding/condemning product, seizure/detention, withholding inspection legend (crown), suspension of licenses/refusal to renew
meat hygiene goals
to protect food supply, consumer and marketplace, health and welfare of canadians; certify exports; verify that animals slaughtered for human consumption are treated humanely during transport and slaughter; foreign animal disease preparedness
current foodborne zoonotic agents of concerns
E. coli, salmonella, campylobacter, BSE prions, listeria
what does enteropathogenic E. coli cause of concern
infantile diarrhea (watery diarrhea)
what are sources of enteropathogenic E. coli
raw beef or chicken, contaminated water, infected persons
what are sources of enterohemorrhagic E. coli (0157)
piglets, calves, cattle, sheep, goats, poultry
what does enterohemorrhagic E. coli cause
bloody diarrhea (hemorrhagic colitis); 5-10% develop hemolytic uremic syndrome
where can campylobacter jejuni be isolated from
healthy cattle, chickens, pigs and other animals
which species harbors many pathogenic C. jejuni isolates
chickens
what does campylobacter jejuni cause
bloody diarrhea, fever, abdominal pain, nausea, head ache, muscle pain
how can C jejuni be spread
microaerophilic; raw chicken, unpasteurized milk, non-chlorinated drinking water
what are some serious outcomes of C. jejuni infections
Guillean-barre syndrome and reactive arthritis
what is the infective dose for C. jejuni
400-500 bacteria (relatively small)
what is the infective dose for salmonella
15-20 bacteria
what does salmonella cause
nausea, vomiting, abdominal cramps, bloody diarrhea, fever, headache
why is listeria such a hardy bacteria
resists effects of freezing, drying and heat; grows at refrigeration temperatures (4C); secretes exopolysaccharide under certain conditions that protects it from bleach and disinfectants
infective dose for listeria
less than 1000 organisms
what products can listeria be present in
raw milk, soft-ripened cheese, smoked fish, deli-meats
what does listeria cause
nausea, vomiting, diarrhea, septicemia, meningitis, encephalitis, abortions
