Foodborne Dz: Intro Flashcards by holly prychka

Where are foodborne diseases a burden?

world wide

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

Diarrhea

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Most cases of foodborne dz are ______

Sporadic

*these are seldom reported

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

outbreaks

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What do the number and severity of cases depend upon?

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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What is the most severe class of food recalls?

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

Temporary and or reversible illnesses

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What constitutes a Type 3 recall?

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

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What is the definition of a foodborne illness?

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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What is the definition of a foodborne illness outbreak?

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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What is a foodborne hazard?

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

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What are some examples of physical foodborne hazards?

Needles, broken pieces of machinery etc

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What are some examples of chemical foodborne hazards?

Toxins: Biological, chemical, or heavy metals

*drug residues, dioxin, lead

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What are some examples of biological foodborne hazards?

Microbial pathogens: bacteria/viruses

parasites

Prions?

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

TRUE

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

Norovirus
Salmonella
Clostridium perfringens
Campylobacter
Staph aureus

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

Salmonella
Norovirus
Campylobacter
Toxoplasma gondii
E. coli O157

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

Salmonella
Toxoplasma gondii
Listeria monocytogenes
Norovirus
Campylobacter

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

Production
Processing
Distribution
Preparation

**contamination can take place during any of these steps

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

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)

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

Cross contamination

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

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)

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

TRUE

Can occur in a restaurant, home, institution

What is the difference between food safety and food quality?

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

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

Pre harvest: Birth until stunning at slaughter or up to milking/laying eggs Post harvest: Stunning to consumption or Milking/laying to consumption

In what food safety category do zoonotic pathogens fall?

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

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

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

Who plays an essential role in "on farm food safety"?

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

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

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

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

NONE The plant was accused of mistreating cows This was a type 2 recall that stopped production for 2 years

What is the goal of post harvest food safety?

To reduce pathogens during and after processing * meat inspection (postmortem) * traditional role for veterinarians

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

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

What are the three levels of food control regulation?

International (***trade) National State

What is the SPS agreement?

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

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

Codex

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

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

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

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

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

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

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

Animal health = World animal heath org (OIE) Food control= Codex Alementarius Commission (CAC)

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

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

What are the five national food control components?

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

What are the US Federal agencies involved in food safety?

``` USDA FDA National Marine Fisheries Service of the Dept of Commerce EPA Homeland security ```

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

USDA-FSIS (daily inspections) FDA (random inspections)

What food products are regulated by the USDA?

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

What are foods that are regulated by the FDA?

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

What is essential for food control programs?

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

How many USDA Service labs are their?

3 FSIS field service labs | APHIS national veterinary services laboratories

How many FDA service laboratories are their?

13 throughout US and PR

T/F: Communication is not important in an outbreak

FALSE