Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Fall 2014 > Food Science #2 - Final: Part One > Flashcards

Food Science #2 - Final: Part One Flashcards

1
Q

What is Salmonella?

A
  • One of the leading pathogens/bacteria - naturally found on chicken and can be DESTROYED by cooking;
  • Family= Enterobacteriaceae;
  • Genus = Salmonella;
  • Species = Enterica, bongori;
  • > 2500 serotypes; S. enterica serovar Typhinimrium, S. enteritidis;
  • Gram-negative, rod-shaped;
  • Usually motile, pertricious (all over) flagella;
  • Optimum growth temp 37C (body temp);
  • Facultative anaerobic (no oxygen)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Gram-Negative?

A

-Thinner amount of peptadoglycan on the surface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the annual estimates of Salmonella?

A
  • 1 million cases;
  • 19,00 hospitalizations;
  • 378 deaths;
  • Estimated cost per case = $9000;
  • *Leading cause of food borne ILLNESS and death!!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the leading Salmonella serotypes?

A
  • Enteritidis = 22%;
  • Newport = 14%;
  • Tphimurium = `3%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the Salmonella-infectious dose?

A
  • Generally 10^6 of cells;

- Some serotypes can be as low as 15-20cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is are the symptoms of of Human Salmonellosis?

A
  1. Gastroenteritis = abdominal pain, diarrhea, fever, nausea, vomiting, headache;
    2 Systemic infection (all over the body) = arthritis, meningitis, bacteremia
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the Treatment for Human Salmonellosis?

A
  1. Self-limiting, recover after 4-7 days with no antibiotics in HEALTHY individuals;
  2. Antibiotic lifesaving = Ciproflocicin and Ceftriaxone
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What FOODS are reservoirs for Salmonella?

A
  1. Food animals (intestinal tracts of healthy animals) - cattle, chicken, turkey, pigs;
  2. Pet animals - reptiles, turtles
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How is Salmonella transmitted?

A
  1. Animal feces (fecal-oral route);

2. Meat, poultry, eggs, milk, dairy (anything raw)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How can Salmonella be controlled?

A
  1. Reduced fecal contamination;
  2. Pasteurize eggs, milk, dairy;
  3. Competitive exclusion
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is Competitive Exclusion?

A
  • Take feces from Salmonella-FREE birds and provide them to chicks through drinking water, spray inoculation;
  • The competitive excision microflora establishes within hours and persists throughout life
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What was the large Salmonella outbreak of 1985?

A
  • Pasteurized milk mixed with raw milk, single plant (Illinois);
  • S. enterica Typhinurium;
  • 20,000 persons, 7 deaths
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What was the large Salmonella outbreak of 1994?

A
  • Ice cream mix (pasteurized) re-contaminated in tank truck used previously to ship liquid eggs;
  • S. enterica Enteritidis;
  • 200,000 persons in 21 states
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is E. Coli?

A
  • Established in newborns gut in 4-12 months;
  • Nearly 1% of gut bacteria, 10^6 cell per gram in human fecal matter;
  • Most is BENIGN!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

General characteristics of E. Coli?

A
  • Enterobacteriacae;
  • Straight, gram-neg, facultatively anaerobic, non-sporeforming rod;
  • ~700 serotypes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

E. Coli Pathotypes

A
  1. ETEC;
  2. EIEC;
  3. EAEC;
  4. EPEC;
  5. EHEC;
  6. STEC
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

ETEC

A

Enterotoxigenic = produces toxins in intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

EIEC

A

Enteroinvasive = invades intestinal cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

EAEC

A

Enteroaggregative = forms clumps in intestine and produces toxins (non-invasive)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

EPEC

A

Enteropathogenic = attaches to intestinal tract and causes inflammatory response

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

EHEC

A

Enterohemmorrhagic = produces toxins, can invade cells;

-Procudes Shiga Toxin = STEX

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

STEC

A
  • Shiga toxin;
  • O157:H7 — predominant in the US;
  • *Major problem in the US;
  • Over 100 STEC serotypes linked to human disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How is E. Coli O157:H7 a problem in the US?

A
  • An organism that has changed the US foot safety system;
  • An emerging pathogen;
  • 1992 = infected fast foods hamburgers lead to new laws for HACCP;
  • Finding in new foods like produce;
  • Zero tolerance in ground beef
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the annual incidence of E. Coli O157:H7 in the US?

A

Estimated:

  • 63,000 cases;
  • 2, 000 hospitalizations;
  • 20 deaths;
  • $15,000 = cost per case
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the major characteristics of E. Coli that make it so dangerous?

A
  1. LOW infectious dose, <10 cells;
  2. ACID tolerant (ex. apple juice);
  3. Resistant to environmental stress (long in H2O)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the severe dz. consequences of E. Coli O157:H7?

A
  1. HUS = Hemolytic Uremic Syndrome (kidney failure);
  2. TTP = Thromobotic Thromobocytopenic purpura (blood clotting, 90% fatality);
  3. Death;
    * *Affects all age groups, most severe in young children
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the resevoirs E. Coli O157:H7?

A

Ruminant animals = cattle, sheep, deer

*10% of cattle are carriers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are E. Coli O157:H7 transmission vehicles?

A

1,. Undercooked ground beef;

  1. Fresh produce/sprouts;
  2. Unpasteurized juice and milk;
  3. Manure;
  4. Water (swimming)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the mode of transmission for E. Coli O157:H7?

A
  1. Ingestion of contaminated food;
  2. Contaminated water;
  3. Animal to person;
  4. Person to person;
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are the dz symptoms of E. Coli STEC (O157:H7)?

A
  1. Non-bloody diarrhea, asymptotomatic infection;
  2. Hemorrhagic colitis (HC);
  3. Hemolytic Uremic Syndrome (HUS) – kidney failure (5-10% fatal);
  4. Thrombotic thromobocytopenic purpura (TTP) – clotting (90% fatal)
  5. Death
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

How is E. Coli STEC treated?

A

-NO antibiotics – will INCREASE Shiga toxin and progression to HUS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What was the first major outbreak of E. Coli O157:H7?

A 
1992:
Jack-N-the-Box Hamburgers;
-Washington, Idaho, California, Nevada;
-195 hosp; 4 deaths;
**One central processing location spread
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What was the 2006 outbreak of E. Coli from Spinach?

A
  • Pre-bagged spinach;
  • 26 states;
  • 205 cases;
  • 31 HUS;
  • deaths
  • *37-74 million loss in Cali produce industry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

How can E. Coli STEC be controlled?

A
  1. improved hygiene at farm;
  2. Pasteurize milk, juice;
  3. Meat irradiation;
  4. Proper cooking to at least 160
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What bacterial infections have increased the most?

A
  1. Vibrio = 43%;

2. Campylobacter = 14%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is the annual incidence of Campylobacter?

A
  • 845,000 cases;
  • 8460 hosp;
  • Cost per case = $9000;
  • Emerging foodborne pathogen!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are the major characteristics of Campylobacter?

A
  • THERMOPHILIC = 42C, prefers WARM;
  • Minimum growth at 30C;
  • Microaerophilic (low O2);
  • Slow growing;
  • FRAGILE - sensitive to heat, air, salt, drying, freezing, acids, etc = manufacturing and outbreak prevention!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What are the major types of Campylobacter?

A
  • *C. jejuni & C. coli;
  • LOW infectious dose (< 500 CFU);
  • Mostly sporadic outbreaks;
  • Reservoirs - POULTRY, cows pigs and other animals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What are the vehicles for Campylobacter?

A
  1. POULTRY = 50-70%;

2. Raw milk, untreated water, beef, pork, pets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is Campylobacteriosis?

A
  • Watery diarrhea, fever, abdominal pain;
  • 2-5 day onset;
  • lasts 7-10 days;
  • 25% relapse;
  • 1% mortality;
  • Complications - Arthritis, HUS (kidney failure), Guillain-Barre Syndrome
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is Guillian-Barre Syndrome (GBS)?

A
  • Acute inflammatory neuropathy
  • Rare autoimmune dz (nervous system);
  • *40% trigger by Campylobacter!;
  • 5% die, 20% disabled
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

How is Campylobacteriosis treated?

A
  • NO antibiotics;
  • When used = Ciprofloxacin and erythromycin;
  • Growing antibiotic resistance
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is the main control method for Campylobacter?

A
  • Cook CHICKEN to proper temp = 165;
  • Prevent cross-contamination;
  • Use chlorinated water;
  • Pasteurize milk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What is the annual incidence of Listeria Monocytogenes?

A
  • *Estimated cost per case = $1.7 million!!;
  • LEADING cause of foodborne DEATH;
  • Zero-tolerance in RTE foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What are the characteristics of Listeria?

A
  • Psychotrophic = COLD-loving;
  • Optimum growth at 37C (body temp);
  • Range = 1-45C (can survie refrigeration/freezing);
  • RESISTANT to environmental factors (freezing, drying, heat, salt);
  • Found everywhere in environment;
  • 37 mammals, (5-10% humans), 17 birds, some fish/shellfish
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What Serovars of Listeria cause most outbreaks?

A
  • Mostly sporadic cases;
  • Serovars = 1/2a. 1/2b, 4b = 30-50% of sporadic cases worldwide
  • *All major US outbreaks
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What are the Transmission Vehicles of Listeria?

A
  1. Recontaminated RTE foods after cooking and before packaging;
  2. Raw milk;
  3. Contaminated fruits and veggies;
  4. Infected animals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is Listeriosis?

A
  • NOT characterized by unique symptoms = Flu-like and complications leading to death;
  • High case-fatality rate (20-30% overall);
  • LONG incubation time (4-70 days) = hard to track sources;
  • HIGH risk for susceptible populations = PREGNANT WOMEN
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

How does risk of Listeriosis vary in populations?

A
  1. Healthy people = infectious dose may be 1 bilion;
  2. High risk groups = very low
    - -Pregnant women = 20x more likely to be infected;
    - -AIDS = 300x more likely to be infected
    * Can assumed HEALTHY can ingest Listeria without problems
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Symptoms of Listeria in HEALTHY ADULTS

A 
S = fever, aches, GI problems;
O = usually no problem
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Symptoms of Listeria in PREGNANT

A 
S = Flu-like, premature delivery, still birth;
O = Danger to FETUS
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Symptoms of Listeria in NEWBORNS

A 
S = MENINGITIS, pneumonia;
O = 80% mortality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Symptoms of Listeria in IMMUNOCOMPORMISED

A 
S = MENINGITIS, and septicemia;
O = 40% mortality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

How is Listeriosis treated?

A
  • Prompt antibiotics;

- DEATH may still occur with antibiotics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What was the first known outbreak of Listeriosis?

A
  • Nova Scotia, 1981;
  • 41 infected;
  • 34 % mortality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

What was the largest outbreak of Listeriosis in the US?

A
  • Cantaloupe, 2011l
  • Northeastern US;
  • 147 infected;
  • 29% mortality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What was the outbreak of Listeriosis from hot dogs?

A
  • Hot dogs, 1998-9,;
  • MULTISTATE;
  • 101 infected;
  • 21% mortality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What are the critical issues associated with Listeria?

A
  1. Ubiquitous = everywhere in environment;
  2. Grow at fridge temps (slow);
  3. Hard to kill;
  4. HIGH mortality in fetuses, newborns, and pregnant women and immunocompromised, overall 20-30%
  5. INTRACELLULAR survival = no antibodies produced moving from cell to cell
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

How does Listeria infection occur at Food Processing Plants?

A
  1. Entry mostly through SOIL on shoes, equipment (deli slicers), raw plants, raw animal products, human carriers;
  2. Most isolated in processing areas like floor drains, and equipment surfaces ;
    PREVENTION = good hygiene, clean surfaces, no cross contamination
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

FDA Warning:Pregnant Women and Listeria

A

Be aware of soft cheeses and listeria;

-Only eat hard cheeses while pregnant

61
Q

What are the leading species of Vibrio?

A

V. parahaemolyticus;
V. vulnificus
-oysters!

62
Q

What are the main characteristics of Vibrio?

A
  • Halophilic = SALT-loving (EXAM);
  • Grow rapidly;
  • Naturally occuring in warm estuarine and coastal water; filter-feeding shellfish (oysters)
63
Q

What regions have seem the most Vibrio cases in oyster harvests?

A
  1. Pacific coast = parahaemolyticus;

2. Gulf coast = vulnificus

64
Q

What are the symptoms of Vibriosis?

A
  1. GI discomfort in 24 hrs;
  2. Wound infecetion caused by V. vullnificus = 25% mortality;
  3. Primary septicemia by V. vulnificus (septic shock, 50% mortality) = 24 hrs of infections
65
Q

What is the “R” myth of Vibrio?

A
  • Cooler weather harvests make it somewhat safer to eat shellfish;
  • December - January = best time to eat (water is cold)
66
Q

Who is most at risk for Vibrio infection?

A
  • Weakened immunity and certain conditions;
    1. HIV/AIDS;
    2. Alcohol abuse;
    3. Liver, stomach, Blood disorder;
    4. Cancer
    5. DM;
    6. Kidney Dz
67
Q

Virulence of Vibrio

A

V. parahaemolyticus = causes hemolysis;

V. vulnificus = toxic immune response; and intestinal attachement

68
Q

What do the Oyster Tag colors mean?

A 
GREEN = NOT consume raw; Must be shucked by a certified dealer and cooked;
BLUE = did not meet time and temp, but treated so may be cooked or raw;
WHITE = conforms to time and temp; intended to be eaten raw on the half-shell
69
Q

What are the control measures for Vibrio?

A
  1. Close growing area;
  2. Recall harvested oysters;
  3. Post-harvest processing
70
Q

Methods of Post-Harvest Processing

A
  • Heat-cool pasteurization 127F for 24 min then 40F for 15 min;
  • High hydrostatic pressure - temp shock;
  • Individually quick frozen;
  • Low dose gamma irradiation
71
Q

At-Risk Consumers of Vibrio

A
  1. Do NOT eat RAW oysters unless PHP labeled;

2. Eat WELL-COOKED oysters and clams

72
Q

General Education on Vibrio Infection

A
  1. Shells should be CLOSED;
  2. Do not allow RAW seafood it contact with other food;
  3. Boil/Steam oysters (Boil = 3-5 min after shell opens; Steam = 4-9 min after shell opens)
  4. Fry/Bake oysters = 375 for 3 min (fry)/450F for 10 min (bake)
73
Q

How long did it take to identify the contaminated Peanut Butter?

A

3 MONTHS;

-Salmonella contamination

74
Q

What is Staphylococcal bacteria?

A

“Staphy” = bunch of grapes (Greek);

  • 20% of US outbreaks per year;
  • Competes with Salmonella as highest cause of foodborne illness;
  • Mesophilinc = body temp growth; (10-35C)
75
Q

What causes Staphylococcal food poisoning?

A
  • Ingestion of the heat stable enterotoxin (not all strains produce);
  • Produces coagulase
76
Q

Who is the main carrier for Staph?

A
  • HUMANS are the main resevoir;
  • Normal skin and mucous membrane flora;
  • SINUS cavities and boils/acne = food contamination sources;
  • Especially people with colds and sinus infections
77
Q

What is the Staph disease?

A
  1. GI discomfort;
  2. 2-3 HOURS;
  3. Over in 1-2 days;
  4. ZERO mortality;
  5. Dehydration
78
Q

Foods associated with Staph

A
  1. “Cream-filled” pastries;
  2. Mayo-containing salads;
  3. Meat and meat products;
  4. Egg products;
    * Items that are left out for a long time; Contaminated at home or during processing;
    * *GROWS AT ROOM TEMP
79
Q

Staph contamination due to…

A
  1. Cross-contamination;
  2. Poor hygiene;
  3. Temp abuse
80
Q

Leading causes of Staph foodborne illness

A
  1. Prep food with wounds and skin infections;
  2. Not washing hands;
  3. Prepping food with nose/eye infections;
  4. Time and temp abuse;
  5. Not storing in wide, shallow containers
81
Q

(EXAM) What was wrong in the class typical Staph outbreak?

A
  1. Cooled to room temp with a fan;
  2. Improper temp overnight;
  3. 12 inch deep pans for storage;
  4. Kept at room temp before serving
82
Q

What re VIRUSES?

A
  • Genetic material in a CAPSULE;
  • Require 1-10 organisms to GROW;
  • Inject genetic material into HOST cells;
  • EX: Norovirus, Hep. A
83
Q

What do all human viruses have in common?

A
  • Human enterica = Norovirus and Hep A;
  • Scarce info;
  • Not all can be cultured (lab grown) = detection problems;
  • Fecal, oral transmission;
  • LOW levels in foods = DO NOT multiply;
  • Disease MORE frequent in ADULTS
84
Q

What are Noroviruses (NVs)?

A
  • Small, round structures;
  • G1, G2 = oysters;
  • G1 = cruiseships;
  • SINGLE RNA with protein capsid;
  • *“Norwalk-like” viruses
85
Q

What are the diseases of NVs?

A
  1. Viral GI (stomach flu);
  2. GI Discomfort;
  3. Occasional headache and fever;
  4. Self-limiting mild; LIFE-THREATENING very young, elderly and immunocompromised;
    * HIGHLY CONTAGIOUS - esp. RAW oysterss
86
Q

What are the food sources of NVs?

A
  • Fecal-oral route and person-to-person;
  • WATER is the most common source of outbreak;
  • Raw or lightly cooked foods (shellfish, produce);
  • Contamination after cooking (frosted bakery products)
87
Q

Where do most NV outbreaks occur?

A

-Restaurants

88
Q

What is Prion Protein (PrP)?

A
  • Single protein molecules containing ~250 amino acids;
  • Normal form (alpha-helix) in cells (CNS and brain);
  • PRIONS are abnormal variants (beta sheets), capable of converting normal to abnormal
89
Q

What are Transmissible Spongiform Encephalopathies (TSEs)?

A
  • Transmissible from one animal to another (esp. through FEED);
  • Causes SPONGE-LIKE holes in the brain (my take 15yrs to show signs);
  • Neural degenerative dz of the brain
90
Q

What are the types of TSEs?

A
  • Sheep = Scrapie;
  • Deer = CWD (chronic wasting dz);
  • Cows = BSE/mad cow (Bovine spngiform ecephalopathy)
  • Humns = vCJD (variant Creutzfeldt Jakob dz)
91
Q

How are TSEs transmitted from beef to humans?

A

-Feeding mammalian proteins to cattle, maybe scrapie infected sheep??

92
Q

Mad Cows Dz in the US

A
  • Dec 2003 - Washington state (from Canada);
  • June 2004 - expanded surveillance;
  • More than 200,000 cows;
  • Cows 30 months of age;
  • 3 POSITIVE samples;
  • July 2006 = 40,000 cows annually;
  • 2012 = 1 CS in cattle
  • *Mammalian protein fed to animals!!
93
Q

How do MOLDS grow?

A
  • may alter pH of acid foods so other pathogens can grow;
  • Most have LOW heat resistance;
  • Most tolerant to COLD;
  • Aerobic (oxygen)
94
Q

What are Molds?

A
  • Root threads have invaded food;
  • Stalk growing from food;
  • Spores form at the end;
  • -Give mold color;
  • -Spread mold;
  • -Multicellular;, tubular filaments;
  • -Reproduce by FRUITING;
  • -LARGER than bacteria, LONGER than yeasts;
  • -Widely found in nature;
  • -Survive on many substances (moisture and humidity)
95
Q

Where is the mold on food?

A
  • “Root” threads INVADE deeply into food, not just surface;

- Dangerous molds produce POISONOUS substances can spread throughout

96
Q

Where are molds found?

A

Every environment;

  • Indoors/Outdoors;
  • Year round;
  • Mold growth encouraged by WARM and HUMID conditions
97
Q

What conditions grow mold?

A
  1. Refrigeration temps;
  2. High SALT;
  3. High SUGAR;
  4. ACIDIC;
  5. Association with spoilage of food products
98
Q

Are molds dangerous?

A

YES;

  • Allergic reactions;
  • Respiratory problems;
  • Some produce poison = MYCOTOXINS
99
Q

What are Mycotoxins?

A
  • Chemical by-product during mold growth;
  • Primarily found in grains, nuts, and fruits;
  • Different types of Mycotoxins = Aflatoxin & Ergot
100
Q

What are Aflatoxins?

A
  • Mycotoxin Apsergillus;
  • CANCER-causing poison (liver cancer);
  • Founds in feed (corn and peanuts);
  • production favored by WARM temp and HIGH moisture;
101
Q

What is Ergot?

A
  • Mycotoxin produced by Claviceps;
  • Found in Rye, Wheat, Barley, Grass and Rice;
  • Production favored by COOL, WET climates;
102
Q

What are the symptoms of Ergot poison?

A
  • Burning skin;
  • Extremities twitching violently;
  • Cramping, vomiting and diarrhea;
  • Psychosis and hallucinations
103
Q

How can food be contaminated with mold?

A
  • Mold SPOILAGE of food products;
  • Pre-harvest production = in the field, passing through food chain;
  • Consumption of contaminated feeds and infecting animals (can pass through cows milk who ate contaminated corn)
104
Q

What are the FDA limits for Aflatoxins in food and feed?

A
  • 2 ppb in peanuts, corn, cottonseed;

- 0.5 ppb in milk

105
Q

What was St. Anthony’s Fire?

A
  • Mycotoxin outbreak;
  • Affected people in the Middle Ages;
  • Caused by ERGOT;
  • Mold produces toxin on RYE
106
Q

What caused the Salem Witch Trials?

A

-Rye contamination with Ergo leading to twitching hallucinations

107
Q

How can you minimize MOLD growth?

A
  • Clean fridge every few months;
  • Keep cloths, towels, sponges clean;
  • Keep HUMIDITY below 40%!
108
Q

How should food with mold be handled?

A
  1. DON’T sniff the item;
  2. Covered with mold, DISCARD - put in plastic bag and tightly close;
  3. Clean fridge WHERE the mold food was;
  4. Check nearby items moldy food might have touched
109
Q

Why should moldy food be discarded?

A
  1. Foods with high moisture can be contaminated BELOW the surface - may also have bacteria along with mold;
  2. POROUS foods can be contaminated below the surface;
  3. Food processed with preservatives are at HIGH RISK for mold
110
Q

Examples of Moldy Foods to DISCARD

A
  1. Lunch meats, bacon, hotdogs;
  2. Cooked leftover meat and poultry;
  3. Cooked grain/pasta;
  4. Cooked casseroles;
  5. Soft/shredded cheeses;
  6. Yogurt & sour cream;
  7. Jams and jelly;
  8. Bread and baked goods;
  9. Peanut butter, legumes, nuts
111
Q

How can food be protected form Molds?

A
  1. Keep COVERED when serving - lowers chance of mold inoculation;
  2. Empty opened can of perishable foods into clean storage containers;
  3. Don’t leave perishables out of fridge;
  4. Use leftovers in 3-4 days
112
Q

What are NATURAL Foodborne TOXINS?

A
  1. Chemical Toxins = Acrylamide, Arsenic;
  2. Mycotoxins = Aflatoxin, Ergot;
  3. Bacterial Toxins = Botulism;
  4. Plant Toxins = Strychnine, Nicotine;
  5. Fish and Shellfish Toxins;
  6. Allergens
113
Q

What is LD50?

A

(Lethal Dose)

  • The dosage (mg/kg body weight) causing death in 50% of exposed animals;
  • Lab mice or microorganisms
114
Q

How do you calculated toxin levels from LD50?

A

-Take LD50 value and MULTIPLY by the WEIGHT of the individual

115
Q

What is Xenobiotic?

A
  • A chemical that is found in an organisms but was NOT produced nor expected to be in that organism;
  • Foreign compound
116
Q

What is a Carcinogen?

A

-An agent known to cause or induce autonomous growth of tissue = CANCER

117
Q

What is Strychnine Poisoning?

A

-Plant alkaloid;
-Found in bark of plants in WARM climates;
-Pits of stone fruits (Peaches, Cherries);
-Causes nausea, convulsions, and death by ASPHYXIATION = interferes with muscles and causes paralysis;
-2mg/kg = LETHAL;
— a 75 kg person only needs to ingest 150mg!!

118
Q

What is Clostridium botulinum toxicity?

A

MOST potent known NATURAL toxin;
-Usually found in under-processed foods;
-Botulism;
-Characterized by MUSCLE PARALYSIS (Botox);
-LD50 = 0.00001mg/kg;
EX: a 220 pound person = 0.001mg of botulinum is toxic;

119
Q

What causes bulging cans?

A

GAS production by Botulinum toxin

120
Q

What are TOXIN-Producing Bacteria?

A
  1. Clostridium botulinum;
  2. ** Clostridium perfringens;
  3. Bacillus cereus;
  4. Alexandrium catanella
121
Q

Clostridium botulinum

A
  • Botulism toxin = blocking ACETHYLCHOLINE release

- Paralysis

122
Q

** Clostridium perfringens

A
  • Colitis, cramps, GAS GANGRENE and tissue necrosis;

- THIRD most common food poison

123
Q

Bacillus cereus

A

-Enteric or diarrhea exotoxins

124
Q

Alexandrium catanella

A
  • Paralytic shellfish poison;

- Excretes saxitoxin

125
Q

What are most toxins related to Fish/Shellfish Poisoning?

A
  • Most toxins originated from PLANKTONIC ALGAE that the fish/shellfish feed on;
  • Sporadic occurrence;
  • Common in WARMER months;
  • Most toxins are HEAT STABLE and RESISTANT to freezing;
  • QUICK onset, involve NEUROLOGICAL effects;
  • All are at risk, esp. elderly;
  • About 30 cases per year in US
126
Q

What are the Fish/Shellfish Poison Syndromes?

A
  1. Ciguatera Fish Poisoning (CFP);
  2. Shellfish Poisoning
    —Paralytic Shellfish Poison (PSP);
    —Neurotoxin (NSP);
    —Diarrheic (DSP);
  3. Scromboid (Histamine Poisoning);
  4. Pufferfish (Tetradon poisoin, Fugu poison)
127
Q

What are the symptoms of Ciguatera Fish Poision?

A

-NON-fatal;Short duration;
1. Neurological;
—
—
—
— Muscle weakness;
2. GI — nausea, vomiting, diarrhea;
3. CVD;
4. Reduced BP

128
Q

What is Pufferfish Poison?

A
  • 1200X more deadly than Cyanide;
  • NO antidotes;
  • Cannot be destroyed by cooking/freezing;
  • Safe sources = MId-Atlantic coastal waters of the US; typically Virginia and NY
129
Q

How is Shellfish Poison Regulated?

A
  • PSP = 0.8ppm (80ug/100g);
  • NSP = 0.8ppm;
  • DSP = 0.2ppm
130
Q

How can Fish/Shellfish poison be controlled?

A
  1. Shellfish Control Authorities = authorize H2O for harvesting;
  2. Monitor harvest area, close during algae bloom;
  3. Proper refrigeration — in the case of Scromboid poisoning
131
Q

What are Chemical Toxins?

A

INORGANIC chemical carcinogens - direct acting;

  1. Arsenic;
  2. Cadmium;
  3. Chromium;
  4. Nickel
132
Q

How does ARSENIC poisoning occur?

A 
1. Inhalation (lungs)
— Pulmonary carcinoma;
2. Pesticides
— Lymphoma, Leukemia;
3. Skin Exposure
— Dermal carcinoma;
4. Drinking water
— Hepatic (liver) angiocarcinoma
**Contamination in soil and water;
**Brown rice has higher levels
133
Q

What does CADMIUM poisoning cause?

A

Pulmonary carcinoma

134
Q

What does CHROMIUM poisoning cause?

A
  • Pulmonary carcinoma;

- GI carcinoma

135
Q

What does NICKLE poisoning cause?

A
  • Pulmonary carcinoma;
  • Nasal carcinoma;
  • Gastric carcinoma;
  • Renal (kidney) carcinoma
136
Q

When was Acrylamide first found in food?

A
  • 2002, Sweden;
  • Starchy foods
  • Heat cooking process (baking, frying, grilling);
  • Form when glucose and asparagaline are heated together
137
Q

What is the risk of Acrylamide (toxicology)?

A
  1. *Possible Carcinogen!;
    - Cancer in animals at high doses;
  2. Neurotoxicity = nerve damage in animals and humans;
  3. Genotoxicity = heritable genetic damage
138
Q

What are the WHO recommendations for Acrylamide?

A
  1. People should eat a balanced diet rich in fruit and veggies;
  2. Food should not be cooked excessively (too long or too hot);
  3. Important to cook food thoroughly - esp. meat and meat products to destroy food borne pathogens
139
Q

How common are Food Allergies?

A
  • 2% adults, 5% infants and young children;
  • 30,000 emergency room visits;
  • 2,000 hospitalizations;
  • 150 death/yr
140
Q

(EXAM) What are the symptoms of Food Allergies?

A

ANAPHYLAXIS=

  • Constricted airways in lungs;
  • Severe lowering of BP and shock (anaphylactic);
  • Suffocation by swelling of the throat;
  • Take Benadryl!
141
Q

(EXAM) What are the major Food Allergens?

A
  • Milk;
  • Eggs;
  • Fish;
  • Shellfish;
  • Tree Nuts;
  • Peanuts;
  • Wheat;
  • Soybeans
142
Q

How are Food Allergens regulated?

A
  • *Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) (EXAM);
  • Must clearly identify the food source names of all ingredients that are or contain any PROTEIN derived from EIGHT most common allergens
143
Q

What is the Major Control Method of Foodborne Pathogens?

A

FOOD IRRADIATION (Ionizing Radiation) (EXAM);
-Radiation that has enough energy to removed electrons from atoms creating ions =
—Gamma rays
—Electron beams (E-beams);
—X-ray
***Break DNA/RNA
“Cold pasteurization”

144
Q

What foods are approved for Irradiation?

A
  • Pork
  • Seeds
  • Spices
  • Veggies
  • Frozen packaged meat for NASA
  • Ground beef
  • Shell eggs
  • Shellfish
  • Seasonings
  • Fruits
  • Egg products
145
Q

How are irradiation doses measured?

A

Measured in Grays (Gy): 1Gy = 1 J/k

146
Q

Low Irradiation Dose

A

Up to 1kGy = control Trichinella, insects, growth and maturation inhibition

147
Q

Medium Irradiation Dose

A

1-10kGy = reduce bacteria, extend shelf life of meat and poultry, seeds fro sprouting

148
Q

High Irradiation Dose

A

Greater than 10kGy = sterilization and disinfection of foods

Fall 2014 (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions