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RUSVM Epi Summer 17 > Foodborne Dz: Intro > Flashcards

Foodborne Dz: Intro Flashcards

1
Q

Where are foodborne diseases a burden?

A

world wide

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2
Q

What is a major cause of malnutrition in infants and young children, which can be a symptom of foodborne illnesses?

A

Diarrhea

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3
Q

Most cases of foodborne dz are ______

A

Sporadic

*these are seldom reported

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4
Q

What infection pattern of foodborne illnesses is more likely to recognized?

A

outbreaks

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5
Q

What do the number and severity of cases depend upon?

A

Type of microbe: pathogenicity and virulence
Infectious dose
Effectiveness of processing methods to reduce microbes
Handling of food on the consumer/cooking end

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6
Q

What is the most severe class of food recalls?

A

Type 1: Means the pathogen has a serious morbidity rate +/- mortality

Have to shut down the plant and follow the distribution of all the food that went out

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7
Q

What kind of foodborne illnesses get categorized as Type 2 recalls?

A

Temporary and or reversible illnesses

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8
Q

What constitutes a Type 3 recall?

A

Pathogen is not likely to cause effects, but recall is put in to play just in case

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9
Q

What is the definition of a foodborne illness?

A

Diseases usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food

*there are over 250 causes of foodborne dz in people

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10
Q

What is the definition of a foodborne illness outbreak?

A

The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

*sometimes only one sick person can constitute an outbreak - when the pathogen is dangerous enough (listeria, botulism, chemical poisoning)

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11
Q

What is a foodborne hazard?

A

A biological, chemical, or physical, property that may cause an unacceptable health risk to the consumer

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12
Q

What are some examples of physical foodborne hazards?

A

Needles, broken pieces of machinery etc

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13
Q

What are some examples of chemical foodborne hazards?

A

Toxins: Biological, chemical, or heavy metals

*drug residues, dioxin, lead

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14
Q

What are some examples of biological foodborne hazards?

A

Microbial pathogens: bacteria/viruses

parasites

Prions?

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15
Q

T/F: Most reported cases of foodborne agents are unidentified or unspecified

A

TRUE

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16
Q

What are the top 5 pathogens cause domestically acquired foodborne illness? From highest to lowest incidence

A 
Norovirus
Salmonella
Clostridium perfringens
Campylobacter
Staph aureus
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17
Q

What are the top five pathogens causing domestically acquired foodborne illness resulting in hospitalization? From highest to lowest incidence

A 
Salmonella
Norovirus
Campylobacter
Toxoplasma gondii
E. coli O157
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18
Q

What are the top 5 pathogens causing domestically acquired foodborne illness resulting in death? From highest to lowest incidence

A 
Salmonella
Toxoplasma gondii
Listeria monocytogenes
Norovirus
Campylobacter
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19
Q

What are the components of the food production chain? During which process may food become contaminated?

A

Production
Processing
Distribution
Preparation

**contamination can take place during any of these steps

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20
Q

What are the food contamination risks during the production phase of the food production chain?

A

Growing or raising livestock (Ex. many feedlot cattle have E.coli O157 that we can’t get rid of / eggs can be infected with salmonella in-utero)

Caught or harvested food from the wild (can’t prevent pathogens in wild fish, game, mushrooms etc)

21
Q

What is the biggest risk of foodborne illness exposure in the processing step of the food production chain?

A

Cross contamination

22
Q

During distribution in the food production chain, what problem may occur that can increase the risk of foodborne illness?

A

Cross contamination

There may be one or many steps in getting food from the slaughtering plant to the processing plant to wholesale distributor to a restaurant (leaves a lot of room for error)

23
Q

T/F: Cross contamination is the most common factor of foodborne illness during the preparation phase fo the food production chain

A

TRUE

Can occur in a restaurant, home, institution

24
Q

What is the difference between food safety and food quality?

A

Safety = making sure food is safe - relates to all hazards that make food injurious to health. Prevent hazards from entering the food chain. Remove hazard containing foods, remove/neutralize/reduce hazards in food

Quality = all other attributes that affect a products value. Ex - flavor, tenderness, color, spoilage, etc

25
Q

What are the two (broad) categories of food safety?

A

Pre harvest: Birth until stunning at slaughter or up to milking/laying eggs

Post harvest: Stunning to consumption or Milking/laying to consumption

26
Q

In what food safety category do zoonotic pathogens fall?

A

Pre harvest

*most foodborn pathogens are zoonotic and most pathogens enter the food chain in the animals

27
Q

What are the two main pre-harvest food safety components for food originating from livestock or poultry?

A
  1. on farm food safety: Produce healthy, pathogen free livestock
  2. Antemortem inspection at the slaughter plants: ensure only healthy animals enter the food chain
28
Q

Who plays an essential role in “on farm food safety”?

A

Food animal veterinarians

Aim is to reduce the pathogen load in animals before they go to processing

29
Q

What are the components of On Farm Food Safety (OFFS)?

A
  1. herd/flock health programs
  2. Biosecurity/feed security
  3. Appropriate antimicrobial use
  4. animal welfare = low stress
30
Q

What was the pathogen responsible for the largest meat recall in US history?

A

NONE

The plant was accused of mistreating cows
This was a type 2 recall that stopped production for 2 years

31
Q

What is the goal of post harvest food safety?

A

To reduce pathogens during and after processing

  • meat inspection (postmortem)
  • traditional role for veterinarians
32
Q

The roles of veterinarians in the post harvest food safety phase is changing. Vets are doing less inspection, and more…….?

A

Design and implementation of meat hygiene programs, audit the processing, spot inspections, ensure plants comply with regulations

33
Q

What are the three levels of food control regulation?

A

International (***trade)
National
State

34
Q

What is the SPS agreement?

A

An agreement that counties sign when they join the World Trade Organization (WTO) - agreeing to use the standard set by the Codex and OIE

35
Q

Who sets standards for food safety that are adopted by WTO member countries?

A

Codex

36
Q

In the US, Federal law has jurisdiction over foods for ______ commerce

A

Inter-state

*federal laws follow the standards set by the codex and can exceed them if justified scientifically.

37
Q

Each state has their own laws that follow the standards set by the _______, which follow the _____.

A

FDA
Codex

*state law has jurisdiction over foods for intra-state commerce

38
Q

What is the sanitary and phytosanitary measures agreement? Who does it apply to?

A

An agreement signed when nations join the WTO

WTO member nation have the right to apply measure to protect human, animal, and plant life and health
*only apply measures that are based on science, not disguised barries to trade

39
Q

Set standards and recommendations for animal health come from what organization?

Set standards and recommendation for food control come from what organization?

A

Animal health = World animal heath org (OIE)

Food control= Codex Alementarius Commission (CAC)

40
Q

_________ is an intergovernmental body that coordinates food standards at the international level

A

CAC

*the main objectives are to protect the health of consumers and ensure fair practices in food trade

41
Q

What are the five national food control components?

A
  1. food law and regulations
  2. food control management
  3. inspection services
  4. Laboratory services: food monitoring and epidemiological data
  5. Information, education, communication, and training
42
Q

What are the US Federal agencies involved in food safety?

A 
USDA
FDA
National Marine Fisheries Service of the Dept of Commerce 
EPA
Homeland security
43
Q

What are the two primary federal agencies that provide inspection services?

A

USDA-FSIS (daily inspections)

FDA (random inspections)

44
Q

What food products are regulated by the USDA?

A

Some foods:
Meat/poultry/catfish
Products containing meat and poultry
Safety of EGG PRODUCTS and IMPORTED SHELL EGGS

foods are to be safe, wholesome, and correctly labeled

  • optional grading programs for meat/eggs
  • processing facility inspection and labeling
45
Q

What are foods that are regulated by the FDA?

A

ALL OTHER FOODS:
*Shell egg safety in the US
Milk, seafood, fruits/veggies, processed foods

Roles: set food safety standards, run field investigations, charge violators, perform assays on processed food products at wholesale and retail level

46
Q

What is essential for food control programs?

A

Food monitoring and epidemiological data - Combination of data from the USDA and FDA that utilizes laboratory services

  • get definitive etiologies of outbreaks
  • source attribution and molecular epi
47
Q

How many USDA Service labs are their?

A

3 FSIS field service labs

APHIS national veterinary services laboratories

48
Q

How many FDA service laboratories are their?

A

13 throughout US and PR

49
Q

T/F: Communication is not important in an outbreak

A

FALSE

RUSVM Epi Summer 17 (29 decks)

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