Foodborne illnesses

Question 1

Food safety

Answer 1

Scientific discipline describing the handling, preparation and storage of food in ways which prevent food borne illnesses

Question 2

Classification of microorganisms

Answer 2

Beneficial
Spoilage
Pathogenic

Question 3

Foodborne illness

Answer 3

Is the result of ingesting pathogenic microorganisms or their toxins

Collective term for two types of illness

• food infection
• toxin-mediated infections

Question 4

Food infections

Answer 4

Occur when one ingests food containing
pathogenic microorganisms which
grow in the intestinal tract and result in
illness

Question 5

Food intoxications

Answer 5

Occur when one eats food containing toxins which cause the illness

Question 6

Food infections caused by

Answer 6

o Salmonella spp.
o Listeria monocytogenes
o Campylobacter jejuni

Question 7

Food intoxications caused by

Answer 7

o Staphylococcus aureus
o Clostridium botulinum
o Bacillus cereus
o Clostridium perfringens

Question 8

Toxin mediated infections

Answer 8

Occur when one eats food containing
harmful bacteria and while in the intestinal
tract, the bacteria produce toxins which
cause the illness

Question 9

Toxin mediated infection caused by

Answer 9

– Shigella spp.
– Shiga toxin-producing
Escherichia coli

Question 10

Vulnerable population

Answer 10

o senior citizens
o pregnant women
o young children
o Immunocompromised persons

Question 11

Food borne illness are caused by

Answer 11

o time-temperature abuse
o cross-contamination
o improper cooking or handling procedures
o contamination after cooking

Question 11

Food borne illness are caused by

Answer 11

o time-temperature abuse
o cross-contamination
o improper cooking or handling procedures
o contamination after cooking

Question 12

Temperature Danger Zone (TDZ)

Answer 12

between 40°F (4°C) and 140°F (60°C)

Question 13

Perfringens Food Poisoning

Answer 13

Clostridium perfringens, bacteria

8 - 24

Cooked meat, poultry and fish held at non refrigerated temperatures for long periods of time

Question 14

Salmonellosis

Answer 14

Salmonella

12 to 24 hours

Insufficiently cooked or reheated meat, poultry and eggs

Question 15

Listeriosis

Answer 15

Listeria monocytogenes

Unknown, approx. 4 days to 3 weeks

Ready-to-eat deli meats and hot dogs, unpasteurized milk and dairy

Question 16

Trichinosis

Answer 16

Trichinella spiralis, a worm

2 to 28 days

Improperly cooked pork and products contacting pork

Question 17

Hemolytic Uremic Syndrome

Answer 17

E. coli

3 to 4 days

possible complications from hemolytic uremic syndrome, occurs when toxic
substances produced by E.coli destroy red blood cells and injure the kidney

Contaminated food and water, undercooked meat, raw fruits and vegetables, unpasteurized milk

Question 18

Campylobacteriosis

Answer 18

Campylobacter jejuni

2 to 5 days

Diarrhea, possibly bloody, abdominal cramps;
fever; vomiting

Raw and undercooked poultry: unpasteurzied milk

Question 19

Toxoplasmosis

Answer 19

Toxoplasma gondii, parasite

1 - 3 weeks

Enlarged lymph nodes; headache; muscle
aches; sore throat; fever; blurred vision

Raw or contaminated meats, exposure to cat feces

Question 20

Anisakiasis

Answer 20

Causative agent: anisakis simplex, parasite

Onset 1 hrs - 2 weeks

Tingling of the throat; extraction of the
worm from the body through coughing;

Raw or undercooked fish

Question 21

Yersinosis

Answer 21

Causative agent: Yersina

Time of onset: 4 - 7 days

Fever; abdominal pain; bloody diarrhea

raw pork, contaminated water

Question 22

Botulism

Answer 22

Causative agent: Clostridium botulinum

Time of onset: 12 - 72 hours

headache; dryness of skin;constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision

Home canned foods & honey

Question 23

Staphylococcal food infection

Answer 23

Causative agent: Enterotoxin produced by bacteria staphylococcal aureus

Time of onset: 12 - 48 hours

Salads, milk, meat, poultry

Question 24

HACCP principles

Answer 24

– conduct a hazard analysis

– identify critical control points (CCPs)

– establish critical limits for each critical control point

– establish critical control point monitoring requirements

– establish corrective actions

– establish record keeping procedures

– establish procedures for verifying the HACCP system is working as intended

Question 25

Irradiation

Answer 25

• Destroys pathogenic and spoilage bacteria in food

Involves exposing food to a source of ionizing energy
– gamma rays
– machine generated electrons
– x-rays