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Nutrition > Illnesses, Intolerances, and Allergies (C) > Flashcards

Illnesses, Intolerances, and Allergies (C) Flashcards

1
Q

What is food poisoning?

A

A general term for foodborne illness

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2
Q

What is a foodborne infection?

A

Infection by a food pathogen

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3
Q

What is foodborne intoxication?

A

Infection by toxins from food pathogen (ie botulism)

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4
Q

What are enterotoxins?

A

Toxins affecting the digestive tract and mucous membranes

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5
Q

How is campylobacter jejuni transmitted?

A

Found in intestinal tract of meat; transmitted by unpasteurized milk, contaminated water, raw meat, poultry, and shellfish

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6
Q

Campylobacter jejuni is a prevalent cause of what ailment?

A

Diarrhea

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7
Q

Why can clostridium botulinum survive in sealed containers?

A

The spores can produce without oxygen

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8
Q

Where is clostridium botulinum found?

A

In soil and water, on plants, and in intestinal tracts

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9
Q

How should clostridium botulinum be removed from packaged foods?

A

Boiling for 10 minutes

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10
Q

How many cases of botulism occur in the US each year?

A

145 cases

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11
Q

What are the symptoms of botulism?

A

Double vision, speech difficulty, aphagia, and lung paralysis

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12
Q

What is the fatality of botulism?

A

5-10%

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13
Q

Where is clostridium perfrigens found?

A

Known as the “cafeteria/buffet germ”; in soil dust, sewage, and intestines

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14
Q

How many cases of clostridium perfrigens (“buffet germ”) occur in the US per year?

A

10,000

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15
Q

How should clostridium perfrigens (“buffet germ”) be prevented?

A

Hot foods should be kept at 140F or higher, and cold below 40F. Leftovers should be stored to 40F and heated to 165F

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16
Q

Where is cryptosporidium found?

A

Contaminated soil, food, water, and feces

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17
Q

How is E coli transmitted?

A

Water, milk or apple juice, raw beef, unwashed fruit and vegetables, and person-to-person contact

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18
Q

How many cases of E Coli are there annually in the US?

A

70,000 cases

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19
Q

Most recover from E. Coli in how many days?

A

10 days

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20
Q

What complication can E Coli cause?

A

Hemorrhagic colitis, leading to hemolytic uremic syndrome (HUS in children), causing kidney damage

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21
Q

How should E Coli be prevented?

A

Cook ground meat to 160 and ground poultry to 165

22
Q

Where is listeria monocytogenes found?

A

Unpasteurized dairy, unwashed vegetables, and processed meat– can grow in the refrigerator

23
Q

What complications can listeria cause?

A

Miscarriage, meningitis, or respiratory distress

24
Q

where is salmonellosis (salmonella) found?

A

Raw eggs, poultry, and meat; milk and juice, cheese, seafood, and contaminated fruits and vegetables

25
Q

Who is at most risk for contracting salmonella?

A

The young and elderly

26
Q

One strand of which bacteria can cause typhoid fever?

A

Salmonella

27
Q

How should salmonella be prevented?

A

<40F inhibits growth but must heat to 145-165F to kill. Thaw meat in the fridge then heat immediately

28
Q

How is shigella transmitted?

A

Unwashed hands and contaminated plants

29
Q

How should shigella be prevented?

A

Keep tuna/chicken/egg salad on ice when served; cook foods to 145-165F

30
Q

Which foodborne infection can be asymptomatic?

A

Shigella

31
Q

Where is staphylococcus aureus found on the body?

A

On skin, in cuts, pimples, noses, and throats

32
Q

Where is staphylococcus aureus found in food?

A

Meat, fish, eggs, chicken/tuna/egg salads, and cream-filled pastries

33
Q

How should staphylococcus aureus be prevented?

A

Throw away if thought to be contaminated

34
Q

Why should mold not be smelled?

A

Some cause respiratory issues and allergic reactions

35
Q

How does mold grow in food?

A

A fungus– roots go down into the food and spores form on the stalk

36
Q

The myotoxin aflatoxin is found in what spoiled foods?

A

Nuts, soybeans, grans, and spices (cooking and refrigeration do not destroy)

37
Q

What foodborne intoxication can take months for symptoms to appear and cause skin/liver damage and cancer?

A

Aflatoxin (found in some mold)

38
Q

Foods contaminated with what toxin cannot be sold to another state?

A

Aflatoxin

39
Q

What is trichinella spiralis?

A

A parasitic worm that causes trichinosis

40
Q

Where is trichinella spiralis?

A

Inadequately cooked pork or wild game (particularly bear)

41
Q

How should trichinella spiralis be prevented?

A

Cook to 145F (160F if ground) or freeze

42
Q

When should anti-diarrheal medications not be used?

A

With bloody diarrhea. Usually not used for children

43
Q

What is the dietary treatment after foodborne illness?

A

Replace lost fluids and electrolytes, and reintroduce bland foods

44
Q

How soon should produce be refrigerated?

A

2 hours

45
Q

Child food allergies increased what percent from 1997 to 2011?

A

50%

46
Q

What percent of adults and children have food allergies?

A

4% adults, 8% children

47
Q

What are the symptoms of an allergic reaction?

A

Hay fever, urticaria (hives), edema, headache, dermatitis, dizziness, nausea, and asthma

48
Q

Which allergens are most likely to cause anaphylaxis?

A

Peanuts, tree nuts, seafood, and shellfish

49
Q

Which eight foods cause 90% of allergic reactions?

A

Milk, wheat, eggs, tree nuts, peanuts, fish, shellfish, and soybeans

50
Q

On an elimination diet, how often are foods re-introduced?

A

Every 4-7 days

51
Q

How long can food intolerances (nonallergic food sensitivities) take to produce a reaction?

A

72-96 hours

52
Q

What are common food intolerances?

A

Lactose, gluten, histamine and tyramine (aged cheese, deli meat, beer, wine); salicyclate (type of salt), tartrazine (food color); benzoates; BHA, BHT, sulfites, MSG, and other dyes

Nutrition (21 decks)

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