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Drew 923 > Foodborne Illness > Flashcards

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?

A

29

21
Q

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

A

Staph

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
Q

What organism was responsible for the Nestle Toll House cookie dough recall in 2010?

A

E. coli O157:H7

26
Q

How was typhoid fever solved?

A

safe canning

27
Q

How was TB solved?

A

pasteurization

28
Q

How was cholera solved?

A

water disinfection

29
Q

What relatively new FBIs came about in the 90s?

A

1996 Cyclospora – Guatamalen raspberries

1998 Vibrio parahemolyticus – Galveston Bay oysters

30
Q

What factors may be causing FBI evolution?

A

1) easy spreading
2) evolution
3) changing ecology
4) changing food production & consumption practices
5) better lab detection

31
Q

What is a secondary complication of Salmonella?

A

arthritis

32
Q

What is a secondary complication of E. coli O157:H7?

A

hemolytic uremic syndrome

33
Q

What is a secondary complication of Campylobacter?

A

Guillan-Barre syndrome

34
Q

How are parasites diagnosed?

A

stool exam under LM

35
Q

How are viral infections diagnosed?

A

? … genetic markers may help

36
Q

When is medical attention sought for FBI?

A

1) oral fever > 101.5
2) bloody stools
3) prolonged vomiting –> dehydration
4) > 3 days of diarrhea

37
Q

What temp should the fridge be set to?

A

less than or equal to: 40F

38
Q

How soon should leftovers be refrigerated?

A

within 2 hours of cooking

39
Q

How should dishcloths & cutting boards be sanitized?

A

5 mL chloring bleach in 1 quart water (946mL)

40
Q

What temp should meat be cooked to?

A

160 F

41
Q

Is cookie dough safe to eat?

A

pasteurized, but no

42
Q

When should dishes be washed?

A

within 2 hours of cooking

43
Q

How should hands be washed after raw meat/poultry/fish?

A

30 seconds with scrub brush & soap/h2o

44
Q

How should meat be thawed?

A

cold water changed q 30 minutes

Drew 923 (28 decks)

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