Foodborne Diseases Flashcards
Before ______, there was no laws in the USA concerning agriculture, food safety, and regulating how food is produced, manufactured, and distributed.
Thus, food-borne outbreaks were frequent.
* In ____, two laws (?) passed to fightback:
1. ________ conditions,
2. ______,
3. ______, and
4. ___-borne outbreaks.
* Currently, however, there are dozens of laws where producers complain on too many laws
1906, 1906, meat inspection act + pure food & drug act,
unhygienic, adulteration, mislabeling, food
What do we eat in america?
17 commodities are broadly classified:
Plant origin, land animal, aquatic animal origin
Pathogens cotnaminate eany of these 17 commodities
At what age and weight we eat food chickens?
Broiler chickens = 45 days or 1 month –> chicken is about 6 lbs that they slaughter. Billions are slaughtered each year.
At what age and weight we eat pigs?, cows?
did not mention
What is the pathway of food moving from farm to grocery story?
Any water used in food production should be clean.
Weight should be exact
How do regulatory bodies determine which bodies are or are not allowed to enter the abattoir?
B/c contaminate food with fecal material. Need to be showered before they enter the slaughterhouse or you have to clip their hair otherwise it is full of fecal material.
Enteric viruses, bacteria, protoza, and worms in feces.
Which part of the body of animals contaminate meat during slaughter?
LN = fight off disease by trapping invaders trying to enter deep circulation.
Most of the time, have pathogens, so you need to be careful with LN. Some countries do not include LN in their meat.
What percent of food on the market is safe for consumption?
About 90-99% of food on market is safe.
1-10% are contaminated.
1-10% causes 38 million people to contract disease.
- 50% of the food are those of plant origin.
- 14% from land animal origin
Where does food get contaminated?
A. Production
B. In the farm
C. During processing
D. Supermarket
E. Kitchen
F. ALL of them
F.
B/c from air, water, equipment, flies,
A. Chemical
B. Biological
C. Physical
D. All <—
What are the sources of food contamination to pollute food at any point in food supply chain?
Key reasons for food contamination are:
1. Sick food worker/food handler
2. Poor personal hygiene/bare hand contact
3. Improper holding temperatures
4. Improper cooling
5. Inadequate cooking & reheating
6. Cross-contamination
7. FAT TOM = Intrinsic content of the food
Overall, poor hygienic practice at any point in the supply chain
What is FAT TOM?
Can viruses? No because they need living?
Can worms multiply in the carcass? No b/c they are not dividing asexually. Need male and female.
Bacteria can multiply in carcasses? Why? B/c meat is a complete diet, so is milk,
Bacteria can grow at what pH?
Bacteria grow best in an environment that is neutral or slightly acidic.
4.5-7.5. This is the pH temperature zone. Our ? also has this pH. Therefore we need to move pH in either direction.
How? Acids
That is why acidic foods, like
vinegar and fresh fruits
(especially citrus), seldom
provide a favorable climate for
pathogenic bacteria.
AT what temperature do bacteria grow?
Microorganisms grow and reproduce quickly between the temperatures of 40-140°F (4- 60°c). This is the temperature danger zone.
- minimal growth and reproduction will occur especially if there is a neutral
environment (pH = 6.6 - 7.5) and protein source.
- One important rule of food safety is to limit time that foods are in the TDZ.
Keep foods refrigerated (below 40°F) until it is time to cook.
Cool leftover foods quickly.
How do you prevent oxygen exposure?
Seal the food. Some organisms also live under anaerobic condition (botulism).
Microorganisms that need oxygen (air) to grow are called aerobic.
* When foods such as meat, spaghetti sauce or vegetables are canned, oxygen is
excluded from the environment.
* Therefore, growth of aerobic organisms is controlled, and the food is preserved by canning.
Such foods are shelf stable and do not require refrigeration until they are opened.
* Some microorganisms will grow only in anaerobic conditions (in the absence of oxygen).
Botulism, a rare type of foodborne illness, is caused by
Clostridium botulism that
grows only in anaerobic conditions.
* Improperly preserved home canned foods are a typical source of botulism. Home canned
items can not be used in foodservices
Bacteria need water freely available up to ______. Past this is called the moisture danger zone.
0.86
our food has too much water, e.g. milk, egg, meat, so we need to remove the moisture via dehydration, smoking, adding sugar or salt so that the freely available water is no longer available.
Pathogenic bacteria have difficulty growing in foods such as dry noodles, flours, candies, and crackers, where a w is below 0.85
Time = also known as the two-hour rule
What are the common foodborne hazards?
- Biological – virus, bacteria, fungi, parasites as well as bacterial & fungal toxins
- Chemical – heavy metals, pesticides, drugs, disinfectants, toxins from algae and fungi
- Physical – broken glasses in the food, nails, bolts, pins, etc.
- Food allergens
What are the 9 food allergens?
32 million people affected
What are the major chemical hazards in our food?
Chemicals/other
1. Heavy metals
2. Pesticides
3. Fish toxins
4. Algal toxins
5. Fungal toxins
Maj of chemical toxins come from aquatic animals, particularly fish
When you eat fihs you are?
Eating too much histamine
Which type of etiological agent causes the
most foodborne outbreaks in the USA?
Viruses, particularly norovirus
1 foodborne pathogen: noro
What are the top 5 leading causes of foodborne hospitalization?
Salmonella
What are the top 5 leading cause of foodborne deaths?
Which diseases are truly foodborne in US?
Mostly gram + bacteria
Bacillus mostly affects rice
How do you know if you have food poisoning or foodborne illness?
