Illnesses, Intolerances, and Allergies (C)

Question 1

What is food poisoning?

Answer 1

A general term for foodborne illness

Question 2

What is a foodborne infection?

Answer 2

Infection by a food pathogen

Question 3

What is foodborne intoxication?

Answer 3

Infection by toxins from food pathogen (ie botulism)

Question 4

What are enterotoxins?

Answer 4

Toxins affecting the digestive tract and mucous membranes

Question 5

How is campylobacter jejuni transmitted?

Answer 5

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

Question 6

Campylobacter jejuni is a prevalent cause of what ailment?

Answer 6

Diarrhea

Question 7

Why can clostridium botulinum survive in sealed containers?

Answer 7

The spores can produce without oxygen

Question 8

Where is clostridium botulinum found?

Answer 8

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

Question 9

How should clostridium botulinum be removed from packaged foods?

Answer 9

Boiling for 10 minutes

Question 10

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

Answer 10

145 cases

Question 11

What are the symptoms of botulism?

Answer 11

Double vision, speech difficulty, aphagia, and lung paralysis

Question 12

What is the fatality of botulism?

Answer 12

5-10%

Question 13

Where is clostridium perfrigens found?

Answer 13

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

Question 14

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

Answer 14

10,000

Question 15

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

Answer 15

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

Question 16

Where is cryptosporidium found?

Answer 16

Contaminated soil, food, water, and feces

Question 17

How is E coli transmitted?

Answer 17

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

Question 18

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

Answer 18

70,000 cases

Question 19

Most recover from E. Coli in how many days?

Answer 19

10 days

Question 20

What complication can E Coli cause?

Answer 20

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

Question 21

How should E Coli be prevented?

Answer 21

Cook ground meat to 160 and ground poultry to 165

Question 22

Where is listeria monocytogenes found?

Answer 22

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

Question 23

What complications can listeria cause?

Answer 23

Miscarriage, meningitis, or respiratory distress

Question 24

where is salmonellosis (salmonella) found?

Answer 24

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

Question 25

Who is at most risk for contracting salmonella?

Answer 25

The young and elderly

Question 26

One strand of which bacteria can cause typhoid fever?

Answer 26

Salmonella

Question 27

How should salmonella be prevented?

Answer 27

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

Question 28

How is shigella transmitted?

Answer 28

Unwashed hands and contaminated plants

Question 29

How should shigella be prevented?

Answer 29

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

Question 30

Which foodborne infection can be asymptomatic?

Answer 30

Shigella

Question 31

Where is staphylococcus aureus found on the body?

Answer 31

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

Question 32

Where is staphylococcus aureus found in food?

Answer 32

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

Question 33

How should staphylococcus aureus be prevented?

Answer 33

Throw away if thought to be contaminated

Question 34

Why should mold not be smelled?

Answer 34

Some cause respiratory issues and allergic reactions

Question 35

How does mold grow in food?

Answer 35

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

Question 36

The myotoxin aflatoxin is found in what spoiled foods?

Answer 36

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

Question 37

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

Answer 37

Aflatoxin (found in some mold)

Question 38

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

Answer 38

Aflatoxin

Question 39

What is trichinella spiralis?

Answer 39

A parasitic worm that causes trichinosis

Question 40

Where is trichinella spiralis?

Answer 40

Inadequately cooked pork or wild game (particularly bear)

Question 41

How should trichinella spiralis be prevented?

Answer 41

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

Question 42

When should anti-diarrheal medications not be used?

Answer 42

With bloody diarrhea. Usually not used for children

Question 43

What is the dietary treatment after foodborne illness?

Answer 43

Replace lost fluids and electrolytes, and reintroduce bland foods

Question 44

How soon should produce be refrigerated?

Answer 44

2 hours

Question 45

Child food allergies increased what percent from 1997 to 2011?

Answer 45

50%

Question 46

What percent of adults and children have food allergies?

Answer 46

4% adults, 8% children

Question 47

What are the symptoms of an allergic reaction?

Answer 47

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

Question 48

Which allergens are most likely to cause anaphylaxis?

Answer 48

Peanuts, tree nuts, seafood, and shellfish

Question 49

Which eight foods cause 90% of allergic reactions?

Answer 49

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

Question 50

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

Answer 50

Every 4-7 days

Question 51

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

Answer 51

72-96 hours

Question 52

What are common food intolerances?

Answer 52

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