Foodborne Illness Flashcards

1
Q

What government agencies regulate & monitor foodborne illness?

A

1) Foodborne Disease Active Surveillance Network (FoodNet)

2) FDA via the Food Safety Modernization Act of 2011

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2
Q

When was FoodNet established?

A

1996

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3
Q

What does FoodNet provide?

A

spatio-temporal tracking via local & state health dept reporting

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4
Q

What were the new regulations set by the Food Safety Modernization Act of 2011?

A

1) FDA (not USDA) has inspection /recall authority
2) FDA to allocate resources for facility & import inspection
3) importers must comply with adulteration / misbranding

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5
Q

What is the most common FBI bacterial pathogen?

A

Campylobacter

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6
Q

Where is campylobacter found? How is transmitted

A

bird intestine

– contaminated food & droppings

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7
Q

Where is E. coli O157:H7 found? How is transmitted

A

cattle intestine

– contaminated food

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8
Q

Where is Salmonella found? How is transmitted

A

birds, reptiles, mammals

– contaminated food

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9
Q

What organisms secrete exo/entero-toxins?

A

1) Clostridium
2) Bacillus
3) Staph

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10
Q

When do toxin-induced FBI symptoms manifest?

A

6-24 h post ingestion

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11
Q

How is the Clostridium spore killed?

A

must be boiled under pressure

– not normally killed at 160 F

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12
Q

What makes the Staph toxin virulent?

A

heat stable

– causes intense vomiting

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13
Q

What is the most common cause of FBI?

A

Calcivirus / Norovirus (2/3 of all cases)

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14
Q

How is calcivirus spread?

A

fecal-oral transmission

  • oysters
  • water
  • cake frosting
  • salad
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15
Q

Describe the incubation period & duration of calcivirus FBI?

A

incubation is 12-48 h

duration is 1 - 5 days

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16
Q

What viruses cause FBI?

A

1) Enterovirus
2) HepA
3) HepE
4) Rotovirus
5) Calci-/Noro-virus

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17
Q

How long is HepA’s incubation period?

A

2-6 weeks

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18
Q

What parasites cause FBI?

A

1) Giardia,
2) Cryptosporidum
3) Cyclospora
4) Entamoeba

19
Q

What are the most common parasites for FBI?

A

Giardia & Cryptosporidium

20
Q

How many Salmonella cases go undiagnosed for every diagnosis?

21
Q

What organism was responsible for the Shelbyville Claudia Sanders Dinner House FBI outbreak in 2008?

22
Q

What organism was responsible for the King Nut peanut butter FbI outbreak of 2008/2009?

A

Salmonella typhimurium

23
Q

What to do if contamination is suspected?

A

1) search FDA, call distributer, call CDC-INFO

2) place in closed plastic bag in sealed trash can

24
Q

What organism was responsible for the Wright County / Hillandale Farm Egg Distributor Recalls in 2010?

A

Salmonella

25
What organism was responsible for the Nestle Toll House cookie dough recall in 2010?
E. coli O157:H7
26
How was typhoid fever solved?
safe canning
27
How was TB solved?
pasteurization
28
How was cholera solved?
water disinfection
29
What relatively new FBIs came about in the 90s?
1996 Cyclospora -- Guatamalen raspberries | 1998 Vibrio parahemolyticus -- Galveston Bay oysters
30
What factors may be causing FBI evolution?
1) easy spreading 2) evolution 3) changing ecology 4) changing food production & consumption practices 5) better lab detection
31
What is a secondary complication of Salmonella?
arthritis
32
What is a secondary complication of E. coli O157:H7?
hemolytic uremic syndrome
33
What is a secondary complication of Campylobacter?
Guillan-Barre syndrome
34
How are parasites diagnosed?
stool exam under LM
35
How are viral infections diagnosed?
? ... genetic markers may help
36
When is medical attention sought for FBI?
1) oral fever > 101.5 2) bloody stools 3) prolonged vomiting --> dehydration 4) > 3 days of diarrhea
37
What temp should the fridge be set to?
less than or equal to: 40F
38
How soon should leftovers be refrigerated?
within 2 hours of cooking
39
How should dishcloths & cutting boards be sanitized?
5 mL chloring bleach in 1 quart water (946mL)
40
What temp should meat be cooked to?
160 F
41
Is cookie dough safe to eat?
pasteurized, but no
42
When should dishes be washed?
within 2 hours of cooking
43
How should hands be washed after raw meat/poultry/fish?
30 seconds with scrub brush & soap/h2o
44
How should meat be thawed?
cold water changed q 30 minutes