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Fall 2014 > Food Science #2 - Midterm > Flashcards

Food Science #2 - Midterm Flashcards

0
Q

What is Foodborne Disease?

A
  • Any illness resulting from the consumption of food contamination by bacteria, viruses, parasites, chemicals, or toxins;
  • Not always bacteria, toxin caused from bacteria;
  • TOXIN creates illness quickly;
  • BACTERIA/VIRUSES take longer to develop in GI tract
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1
Q

What is Food Safety?

A

The scientific discipline describing handling, prep, and storage of foods in ways that prevent food borne illness

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2
Q

US Foodborne Illness Stats

A 
1999:
-76 million illnesses;
-325,000 hospitalizations;
-5,000 deaths;
2011:
-48 million illnesses;
-128,000 hospitalizations;
-3,000 deaths
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3
Q

BACTERIA Foodborne Illnesses

A
  • Illness = 39%;
  • Hospitalizations = 64%;
  • Deaths = 64% (MOST DEATHS)
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4
Q

PARASITE Foodborne Illness

A
  • Illness = 2%;
  • Hospitalizations = 9%;
  • Death = 25%
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5
Q

VIRUS Foodborne Illness

A
  • Illness = 59% (MOST ILLNESS);
  • Hospitalizations = 27%;
  • Deaths = 12%
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6
Q

Which bacteria causes the most foodborne illnesses?

A
  1. Norovirus;
  2. Salmonella;
  3. Campylobacter (Poultry)
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7
Q

Which bacteria causes the most hospitalizations?

A
  1. Salmonella;
  2. Norovirus;
  3. Campylobacter
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8
Q

Which bacteria causes the most DEATHS?

A
  1. Salmonella;
  2. Toxoplasma gondii;
  3. Listeria
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9
Q

Which bacteria causes the highest % of foodborne illnesses?

A
  1. Listeria = 99%
  2. Salmonella = 94%;
  3. Campylobacter = 88%
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10
Q

What are the categorizations of food?

A
  1. Aquatic animals;
  2. Land animals;
  3. Plants
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11
Q

Aquatic Animals

A
  1. Fish;

2. Shellfish (crustaceans/mollusks)

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12
Q

Land Animals

A
  1. Dairy;
  2. Eggs;
  3. Meat-Poultry (beef, game, pork, poultry)
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13
Q

Plant Foods

A
  1. Grains-beans;
  2. Oils-sugars;
  3. Produce (Fruits/nuts, vegetables)
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14
Q

What is the Food Production Chain?

A
  1. Production;
  2. Processing;
  3. Distribution;
  4. Restaurant/Retail;
  5. Prep (home/restaurant);
  6. Consumption
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15
Q

Risks at PRODUCTION

A
  1. Fecal - sewage;
  2. Birds, wild pigs, oyters – animals;
  3. Water;
  4. People
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16
Q

Risks at PROCESSING

A
  1. Improper sanitation;
  2. Cross-contamination;
  3. Temp. abuse;
  4. People;
  5. Improper cooking
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17
Q

Risks at DISTRIBUTION

A
  1. Temp. abuse;
  2. Contamination of equipment;
    EX: Rat outbreak - 224,000
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18
Q

Risk at RETAIL

A
  1. Humans;
  2. Cross-contamination;
  3. Improper cooking temp.
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19
Q

Risks at PREPARATION

A
  1. People;
  2. Cross-contamination;
  3. Improper cooking temp;
  4. Temp. abuse
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21
Q

What is the CDC?

A
  • Governmental safety programs;
  • Primary public health agency;
  • Conducts primary national surveillance;
  • Conducts outbreak investiagations
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22
Q

What are the primary regulatory agencies?

A
  1. FDA = ALL FOODs EXCEPT red meat, poultry, bottled water;
  2. USDA/FSIS = red meat, poultry, and processed eggs - regular inspections;
  3. EPA - drinking water
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23
Q

What are the FDA food safety activities?

A
  1. Safety programs;
  2. Reportable Food Registery (RFR);
  3. Food Protection Plan 2007 (fact sheet);
  4. FDA Food Safety Modernization Act 2011
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24
Q

What is the Reportable Food Registry?

A

September 2009;

  • An electronic portal for industry to report (within 24 hours) when there is a reasonable probability that an article of food ail cause health consequences or death;
  • Report method to the FDA
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25
Q

What are the classes of health consequences reported to the RFR?

A
  • Class 1 = Can cause DEATH; food borne pathogens;
  • Class 2 = Might cause sickness;
  • Class 3 = Not a serious consequence
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26
Q

What are the components of the Food Protection Plan 2007 fact sheet?

A
  • Prevention;
  • Intervention;
  • Response
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27
Q

Food Protection Plan - PREVENTION

A
  • Increase industry responsibility;
  • Identify foods risks;
  • Understands the use of mitigation measures
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28
Q

Food Protection Plan - INTERVENTION

A
  • Focus inspection and sampling risks;
  • Improve the detection of food systems that indicate contamination;
  • Prevent food from going to market
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29
Q

Food Protection Plan - RESPONSE

A
  • Improve immediate response (RFR);

- Improve communication with the public

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30
Q

Who is covered under the Food Safety Modernization Act (FSMA) of 2011?

A

-Facilities that manufacture, process, pack or hold human foods

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31
Q

What is included in a Written Food Safety Plan under the FSMA?

A
  1. Hazard analysis;
  2. Preventive controls;
  3. Monitoring;
  4. Corrective action;
  5. Verification;
  6. Record Keeping
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32
Q

Hazard Analysis

A
  • Looks at food products and identify what the hazards are;

- Identifies and evaluators hazards for foods

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33
Q

Preventive Controls

A

-Identified and implemented to provide assurance that the hazards will be minimized or prevented

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34
Q

Monitoring

A

-Procedures to provide assurance that preventative controls are consistently performed and records to document the monitoring

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35
Q

Corrective Action

A

-Would be used if preventative controls are not properly implemented

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36
Q

Verification

A
  • Reevaluate food safety plan every 3 years;

- Verify preventative controls are effective

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37
Q

Record Keeping

A

-Keeps records of everything

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38
Q

What is included in Good Agricultural Practices for PRODUCE Safety?

A
  1. Soil
  2. Water
  3. Hands
  4. Surfaces
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39
Q

Produce Safety - SOIL

A
  • Possible source of pathogens if you use MANURE;

- Using mulch and compost will help to avoid

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40
Q

Produce Safety - WATER

A
  • The source of water depends if it has lots of microbes in it;
  • Ground and well water has fewer
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41
Q

Produce Safety - HANDS

A

-Washed regularly, clean and properly stocked restrooms and hand washing facilities

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42
Q

Produce Safety - SURFACES

A
  • Cleaning/sanitizing;

- Make sure you don’t buy produce with cuts and bruises

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43
Q

Developing a Food Safety Plan for Produce Safety (5 steps)

A
  1. LIST steps − planning to packaging;
  2. IDENTIFY areas where safety can be affected;
  3. MEASURE and MONITOR the risk;
  4. MODIFY practices to reduce risks;
  5. DOCUMENT all steps and the changes
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44
Q

What are included in FDA Education Campaigns?

A
  • Food — Resources for Public — Health educators;
  • Educational campaigns;
  • FDA Food Safety Hotline
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45
Q

What are some food safety & nutrition education campaign?

A
  • Vibrio vulnificus kit;
  • Kids and teens
  • Pregnant women;
  • Hispanic community;
  • Fight BAC! Campaigns
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46
Q

What is included in the USDA?

A
  • Food Safety Inspection Service (FSIS);
  • Food Safety education (by subject);
  • USDA’s Meat and Poultry Hotline
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46
Q

What is HACCP?

A
  • Hazard Analysis and Critical Control Points;
  • A preventative food safety management system;
  • Identifies specific hazards and determines where chemical, biological, physical, etc.;
  • Identifies preventative measures for this control to ensure the safety of food
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47
Q

How is HACCP a dynamic process control system?

A
  • Hazards = physical, chemical, biological (toxins);
  • Steps from RAW material to FINISHED products;
  • Need to know if raw materials are safe!;
  • Science-based control method
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48
Q

What is the history of HACCP?

A

1959 - NASA in space;
1971- National Conference on Food Protection;
1985 - National Academy of Science (HACCP for all reg. agencies);
1988 - National Committee of Microbiological Criteria for Foods (NACMCF) - drafted a guide;
1992/94 - General Accounting Office

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49
Q

HACCP in US Food Timeline

A

1996 - USDA/FSIS mandates use in meat/poultry (CFR Title 9) = FIRST use in foods;
1997 - FDA mandates use in seafood processing (CFR Title 21);
1998 - FDA mandates use in fruit and veggie juice (CFR Title 21)

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50
Q

What are the 7 principles of HACCP?

A
  1. Conduct hazard analysis and identify preventative measures;
  2. Identify critical control points (CCPs);
  3. Establish critical limits (CLs);
  4. Establish monitoring procedures for each CCP;
  5. Establish corrective actions;
  6. Establish verification procedures;
  7. Establish record-keeping and documentation procedures
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51
Q

HACCP Step 1: Hazard Analysis

A
  • Identify where the hazards are;

- Create preventatives

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52
Q

HACCP Step 2: CCPs

A

-CCPs = a step during processing at which CONTROL can be applied and is essential to prevent/eliminate food safety hazards!;
-Where are the CCPs during processing;
-At what step do we have to monitor them?;
EX: Cooking = time and temp to maintain safety

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53
Q

HACCP Step 3: Critical Limits (CLs)

A

-CL = a max or min (value) at a CCP, which can be monitored and separated from unacceptable;
EX: Hamburger meat has to be at 160F - make sure you have a temp and sanitizing acceptability

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54
Q

HACCP Step 4: Monitoring CCPs

A

-Sanitation = microtesting

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55
Q

HACCP Step 5: Corrective Action

A
  • If dirty, resanitize it;

- Must verify safe before being able to send out

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56
Q

HACCP Step 6: Verification Procedures

A
  • Obtain scientific evidence that it is working!;

- Validation and verification of procedures

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57
Q

What is Validation?

A

-Validating = obtaining evidence that the elements of a HACCP plan are effective;
EX: Microbiological examination of equipment surfaces before and after sanitation; BEFORE to know the limit of microorganisms, then AFTER will have critical limit after sanitizing

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58
Q

What is Verification?

A

-Verification = the application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with a HACCP plan;
EX: Microbe testing of chicken burger to make sure it is free of campylobacter (on surface of chicken)

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59
Q

HACCP Step 7: Record-Keeping and Documentation

A

-Keep records of everything in a book to give when someone comes and checks (inspections)

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60
Q

What is HACCP NOT?

A
  • NOT a “zero-risk” system, it minimizes risks;
  • NOT a “stand-alone” system. Sometimes uses GMP (good manufacturing practices) and others for total insurance of food safety;
  • *HACCP is SPECIFIC, while GMP and other are general
61
Q

What are some consumer foods safety awareness programs?

A
  • Fight Bac! = mostly for kids;

- Be Food Safe from USDA and partnership for Food Safety Education = adults

62
Q

What are the steps to Consumer Safety?

A
  1. Clean/Wash Hands and Surfaces Often;
  2. Separate, Don’t Cross-Contaminate;
  3. Chill/Refrigerate Properly and Promptly;
  4. Cook to Proper Temps
63
Q

Consumer Safety Step 2: Don’t Cross Contaminate

A
  • Separate raw meat, poultry, and seafood from others;
  • Shopping cart and bag;
  • Refrigerator;
  • On cutting board;
  • On plates
64
Q

Consumer Safety Step 1: Clean Hands and Surfaces

A
  1. Wash hands in sopay water for 20 secs;
  2. Wash cutting boards, utensils and counters after seafood;
  3. Wash cutting boards in hot soapy water;
  4. Use paper towels to wipe surfaces
66
Q

Consumer Safety Step 3: Chill/Refrigeration

A
  • Refrigerate 40F or below;
  • Freeze 0F or below;
    1. Use to keep it cool;
    2. The chill factor;
    3. The thaw law;
    4. Divide and conquer
67
Q

Chill Factor

A
  • Fridge within 2 hours;

- Within 1 hour if temp outside is above 90 degrees

68
Q

Thaw Law

A
  • Thaw in fridge;
  • Use cold or luke warm water;
  • Change water every 30 mins;
  • Microwave
69
Q

Consumer Safety Step 4: Cook to Proper Temp

A
  1. Use a food thermometer to cook evenly;

2. Cook evenly with NO cold spots

70
Q

How do consumers view food safety?

A
  • 82% say food safety is “very important”;
  • 97% think home prep is important to safety;
  • 62% say restaurant accommodations for “doggy bag” storage would help
71
Q

What are the potential sources for Salmonella and Campylobacter?

A
  • Meat and Dairy!

- Poultry, meat, eggs, unpastuerized milk, raw produce

72
Q

What are the potential sources for Listeria?

A
  • Processed meats and cheese!

- Raw milk, soft cheese, lunch meat, hot dogs, raw produce

73
Q

What are the potential sources for E. Coli?

A
  • Raw products - especially animal products!
  • Raw/undercooked meat;
  • Raw produce;
  • Raw milk
74
Q

How does food borne illness occur?

A
  1. Contaminated foods;

2. Microbes overtake body’s defense (immune system)

75
Q

What are the primary symptoms of food borne illness?

A
  1. Nausea;
  2. Vomiting;
    (N & V typically don’t occur together);
  3. Abdominal cramps;
  4. Diarrhea
    (Cramps and diarrhea usually together)
76
Q

What groups are at INCREASED risk of food borne illness?

A
  • Young children;
  • Pregnant women;
  • Elderly;
  • People with auto-immune dz;
  • Decreased stomach acidity;
  • Liver damage;
  • Taking steroids (take down bodies immune system);
  • Viral infections;
  • Malnutrition/malnourished
77
Q

What risks can YOU control at home?

A
  • Improper refrigeration/storage;
  • Poor personal hygiene;
  • Prevent cross-contaminationl
  • Don’t use possibly contaminated food sources;
  • Under cooking;
  • Always follow all time and temp precautions
78
Q

How important is effective hand washing to prevention of food borne illness?

A

-Effective hand washing may eliminate HALF of all cases of food borne illness

79
Q

Effective Hand Washing

A
  • Use warm soapy water;
  • Wash front to back;
  • Up to wrist;
  • Under nails;
  • 20 secs in length (Happy B-day song X2);
  • Rinse and dry with paper towel, clean cloth, or air dry
80
Q

Was your hands BEFORE…

A
  • Preparing foods;
  • Eating meals;
  • Feeding children
81
Q

Wash your hands AFTER…

A
  • Handling raw foods (any - meats, eggs, fresh fruit, veggies);
  • Switching food prep tasks;
  • Using the restroom;
  • Changing a diaper;
  • Coughing or sneezing;
  • Handling garbage or dirty dish;
  • Touching a cigarette;
  • Using the phone;
  • Playing with a pet;
  • Touch a cut or sore
82
Q

How do you keep kitchen surfaces safe?

A
  • Always use hot, soapy water;
  • Wash dish cloths and towels in washing machine on HOT;
  • Sanitize sponges in bleach solution;
  • Replace sponges frequently;
  • DO NOT use dish towels for multiple jobs
83
Q

What is Cross-Contamination?

A

-When microbes from one food or surface are transmitted to another food item

84
Q

How do you prevent cross-contamination?

A
  • Store raw meat on BOTTOM of fridge;
  • Wash all produce;
  • Store washed produce in clean containers;
  • Wash cutting board b/w uses or separate per food type;
  • Use one utensil to taste and another to stir;
  • Use clean scissors to open bags;
  • Wear disposable gloves if ou have a cute or sore on hand
85
Q

How do you keep cutting boards safe to prevent food borne illness?

A
  1. Use 2 cutting boards — 1 for raw; 1 for ready-to-eat foods;
  2. Wash boards thoroughly in hot soapy water or place in dish water;
  3. Rinse thoroughly with soapy water;
  4. Cutting raw meat, use some sanitizers;
  5. Discard boards when cracked, crevices, or scars
86
Q

How do you ensure proper cooking temps?

A
  1. Use a thermometer;
  2. Wash thermometer in hot soapy water;
  3. Cook to proper temp.
87
Q

How do you take temp of red meat, roast, steak, chops, poultry pieces?

A

Insert into thickest part of meat, away from bone, fat and gristle

88
Q

How do you take temp of whole bird, poultry?

A

Insert into inner thigh area, near breast, not touching bird

89
Q

How do you take temp of ground meat, poultry?

A

Insert into thicket area of meatloaf or thick patty , reaching very center with stem;
For thin patties, insert sideways into center

90
Q

How do you take temp of egg dishes, casseroles?

A

Insert to center of thickest area of dish

91
Q

How do you take temp of fish?

A

Fish is done when opaque and flakes easily with a fork

92
Q

Food Safety during SHOPPING

A
  1. Purchase refrigerated food/frozen items after selecting non-perishable;
  2. Never choose meat or poultry in packaging that is torn of leaking;
  3. Do not buy food part “sell-by” date or other expiration date
93
Q

Food Safety with STORAGE

A
  1. Refrigerate 2hours (if temp above 90F, fridge in 1hr);
  2. Check temp of fridge (40F and below) and freezer (0 and below);
  3. Meat and poultry wrapped securely to maintain quality and prevent meat juices from getting on other foods;
  4. Cook/freeze fresh poultry, fish, ground meats - within 2 days; Beef, lamb, veal, or pork in 3-5 days;
  5. Freezing meat and poultry in original packing wrap again in foil or plastic meath for freezer;
  6. Canned - low acid foods for 2-5 years;
  7. High acid foods store unopened 12-18 months
94
Q

Food Safety with THAWING

A
  1. Refrigerator =
  2. Cold water =
  3. Microwave =
95
Q

Proper Cooking Temp for Beef, Pork, Veal, & Lamb

A
  • Ground = 160F;

- Steak, Chops, and Roasts = 145F, 3mins to rest

96
Q

Proper Cooking Temp for Chicken & Turkey

A

-ALL types = 165F

97
Q

Proper Cooking Temp for Eggs

A

-Any type = 160F

98
Q

Proper Cooking Temp for Fish and Shellfish

A

-Any type = 145F

99
Q

Proper Cooking Temp for Leftovers

A

-Any type = 165F

100
Q

Proper Cooking Temp for Ham

A
  • Fresh or smoked (uncooked) = 145F, 3 mins to rest;

- Fully cooked ham (to reheat) = 140F from USDA plants; 165F all others

101
Q

At what temps should food SERVED/HELD?

A
  • HOT = held at 140F or warmer;
  • COLD = held at 40F or colder;
  • Buffet hot foods — chafing dishes, slow cookers, warming trays;
  • Buffet cold foods — nesting dishes with ice, small serving trays and replace often;
  • Use a food thermometer;
  • Perishable not left out more than 2hrs at room temp (1hr when temp above 90F)
102
Q

How should LEFTOVERS be handled to maintain safety?

A
  1. Discard any food left out at room temp more than 2hrs (1hr over 90F);
  2. Place food into shallow containers and immediately put in fridge for quick cooling;
  3. Use most within 3-4 days;
  4. Reheat ALL leftovers to 165F
103
Q

How do you properly REFREEZE?

A
  • Meat and poultry defrosted in the fridge maybe refrozen before or after cooking;
  • Thawed by OTHER methods, COOK before refreezing
104
Q

How are foods properly stored COLD?

A
  • Times keep refrigerated (at 40F) from spoiling or becoming dangerous to eat;
  • FREEZING at 0F or below (NOT 32F) keeps foods safe indefinitely, recommended freezer storage time are for QUALITY only;
  • Use appliance thermometers to monitor storage temps
105
Q

What is Epidemiology?

A

The study of the causes, distribution, and control of disease in population;
-Is it from food??

106
Q

What TOOLS are used in epidemiology of food borne illness?

A
  1. Disease surveillance - 5 years;
  2. Molecular finger printing (typing);
  3. Antibiotic resistance monitoring;
  4. “Case-Control Study”
107
Q

What is CHANGING Epidemiology of Foodborne Disease?

A
  1. Emerging Foodborne Pathogens;
  2. Evolving Foodborne Pathogens;
  3. Global Dissemination of Foodborne Pathogens in Pandemic Form;
  4. Increasing Antimicrobial Resistance;
  5. A “new scenario” outbreak
108
Q

What are the EMERGING (new vs. old ) food borne pathogens?

A

NEW =
1.Clostridium difficult —meds killing bodies natural bacteria;
2. Hepatitis E (zoonomic diseases between human and animals) and Hepatitis C - Pork (fecal), pork liver and brains;
OLD =
1. Listeria monocytogenes — RTE meat products

109
Q

What are EVOLVING (old pathogens) food borne pathogens?

A
  1. Increasing occurrence of known food borne pathogens;

2. Associated with new food vehicles (EX: Listeria in cantaloupe)

110
Q

Example of Global Dissemination of Foodborne Pathogens in PANDEMIC Form?

A

**Multiple Continents or World Wide!

EX: Salmonella enterica Typhimurien DT104

111
Q

Example of Increasing Antimicrobial Resistance

A

EX: Salmonella enterica Typhimurien DT104

112
Q

What is a “new scenario” outbreak?

A
  • Multistate outbreaks;

- 2 or more people must get sick

113
Q

What FACTORS Contribute to the Changing Epidemiology of Foodborne Disease?

A
  1. Changing demographic characteristics;
  2. Changes in human behavior;
  3. Changes in food production;
  4. Changes in travel and commerce;
  5. Microbial adaptation
114
Q

What are the 1. Changing demographics characteristics?

A
  • Advanced ages;
  • Immunocompromised people;
  • Chronic disease
115
Q

What are 2. Changes in human behavior?

A
  • Eating out;
  • Putting food prep in other hands;
  • Fresh fruits and veggies
116
Q

What are 3. Changes in food production industry?

A
  • Large centralized food processors,

- Mass distribution

117
Q

What are 4. Changes in travel and commerce?

A
  • Shift towards global economy;

- Increased importation of food

118
Q

What is 5. Microbial Adaptation?

A
  • Natural selection, adapt to ecological environment;
  • Antimicrobial resistance in response to selection pressure from use of antimicrobials in humans and animals, and in agricultural settings
119
Q

What changes have taken places in surveillance strategies?

A
  • 3 Agencies;
    1. FoodNet, 1996;
    2. PulseNet, 1997;
    3. NARMS, 1996
120
Q

What is FoodNet 1996?

A

Foodborne Disease Active Surveillance Network

121
Q

What is PulseNet 1997?

A
  • Connects cases of food borne illnesses to potential outbreaks using DNA fingerprinting;
  • Take samples from people who have been affected
122
Q

What is NARMS 1996?

A
  • National Antimicrobial Resistance Monitoring System;

- Do surveys on diseases

123
Q

What agencies are involved in FOODNET?

A
  • Collaborative effort b/w CDC, USDA, and FDA, and 10 Emerging Infectious Program Sites;
  • 1996 = Officially launched;
  • 2010 = Covered population 46 million, 15% of US population;
  • Laboratory-based ACTIVE surveillance at over 650 clinical labs
124
Q

What are the FoodNet States?

A
  1. California;
  2. Colorado;
  3. Connecticut;
  4. Georgia;
  5. Maryland;
  6. Minnesota;
  7. New Mexico;
  8. New York;
  9. Oregon;
  10. Tennessee
125
Q

What are the objectives of FoodNet?

A
  1. Determine the burden of food borne illness in the US;
  2. Monitor the trends in the burden of specific food borne illnesses over time to see if its decreasing or increasing;
  3. Attribute the burden of food borne illness to specific foods and settings;
  4. Develop and assess interventions to reduce the burden of food borne illness
126
Q

What is the Burdens of Illness Pyramid?

A

-Model for understanding foodborne disease reporting

127
Q

What are the levels of the Pyramid?

A
  1. Population Survey = Exposure in general population; Persons become ill;
  2. Physician Survey = Person seeks care; Specimen Obtained;
  3. Laboratory Survey = Lab tests for organisms; Lab confirmed case;
  4. Surveillance = Reported to Health Dept./CDC
128
Q

What are the FoodNet Target Organisms?

A
  1. Campylobacter (poultry);
  2. Cryptosporidium (product: water contamination;
  3. Cyclospora (produce, fecal contamination);
  4. E. Coli O157:H7 (cattle, ground beef);
  5. STEC non-O157/Shiga Toxin E. Coli;
  6. Listeria Monocytogenes;
  7. Salmonella;
  8. Vibrio (seafood);
  9. Yersinia entercolititca (undercooked pork)
129
Q

What disease agents have increased since the 2010 progress report for food safety?

A
  1. Campylobacter = 13%;

2. Vibrio = 75%

130
Q

What PulseNet?

A
  • Compares the DNA finger prints of bacteria from patients and food to find of disease that might represent unrecognized outbreaks;
  • CDC sends them samples;
  • Almost EVERY state participates
131
Q

What are the PulseNet Pathogens of interest?

A
  1. Campylobacter;
  2. E. Coli;
  3. Listeria monocytogenes;
  4. Salmonella;
  5. Shigella;
  6. Vibrio
132
Q

What is the structure of food borne pathogens?

A
  • Have FLAGELLA to more through the our intestines;
  • Use the CAPSUL to attach;
  • Use the PILUS to further attache
133
Q

What are the food borne illness classification?

A
  • Foodborne Infections;
  • Foodborne Intoxication;
  • Fiidborne toxico-infections
134
Q

What are Foodborne INFECTIONS?

A

-Ingestion of a microorganism in food that establishes in the human host;
-Usually has ways to attach to intestine;
-Occurs in 12-72 hours;
-If you’re NOT in good health you get sick factors;
EX: Salmonella, Campylobacter

135
Q

What are Foodborne INTOXICATION?

A

-Grows and releases toxins in the food prior to consumption;
-Self-limiting;
-Get sick within 2-3 hours;
EX: Staph aureaus, Clostridium botulinum

136
Q

What are Foodborne Toxico-Infections?

A

-Microbe ingested causes illnesses by producing toxin while growing in human intestinal tract;
-Can colonize and cause infection;
-Get sick in 12-72 hours;
EX: Shiga toxin-producing E. Coli, Vibrio, and Cholerae

137
Q

What do we need to know about Foodborne Pathogens in Food?

A
  • Unique characteristics;
  • Reservoir;
  • Transmission vehicle (water, human, animal);
  • Symptoms of disease;
  • Major outbreaks;
  • Control methods
138
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)
139
Q

What is Gram-Negative?

A

-Thinner amount of peptadoglycan on the surface

140
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!!
141
Q

What are the leading Salmonella serotypes?

A
  • Enteritidis = 22%;
  • Newport = 14%;
  • Tphimurium = `3%
142
Q

What is the Salmonella-infectious dose?

A
  • Generally 10^6 of cells;

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

143
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
144
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
145
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
146
Q

How is Salmonella transmitted?

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

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

147
Q

How can Salmonella be controlled?

A
  1. Reduced fecal contamination;
  2. Pasteurize eggs, milk, dairy;
  3. Competitive exclusion
148
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
149
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
150
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

Fall 2014 (8 decks)

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