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Microbe hazard > intro > Flashcards

intro Flashcards

1
Q

Contron measure stages in food chain to avoid food poisoning

A

1) Raw material (Bird/ animal / plant) –> Salughter/ harvest
2) –> not processed OR processed
3) –> Retail
4) –> consumer

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2
Q

Control measure at food chain stage of raw material

A

Good husbandry practices

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3
Q

Control measure at food chain stage of Salughter/ harvest

A

hygiene decontamination

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4
Q

Control measure at food chain stage of processing

A

Heat treatment/ Drying/ Preservatives/ Gas atmosphere

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5
Q

Control measure at food chain stage of retail

A

Refridgration

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6
Q

Control measure at food chain stage of customer

A

Hygiene/ cook properly/ Avoid cross- contamination

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7
Q

Bacteria causing foodborne illness from animal

origin

A
  • campylobacter jejuni/ coli
  • Salmonella enterica
  • Escherichia coli O157
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8
Q

Bacteria causing foodborne illness from human origin

A
  • Staphylococcus aureus

- Norovirvus

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9
Q

Straphylococcus aureus

Characteristics / mechanism / Syptoms / incubation time

A

Gram- positive
Producing toxin
Cause vomiting, abdominal cramps
Incubation 6- 8hr

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10
Q

Norovirus

syptoms/ spreading pathway

A

causing nausea, vomiting,

ususally spread by person- to - person contact

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11
Q

Bacteria causing foodborne illness from environmental sources

A

Listeria monocytogens

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12
Q

Listeria monocytogenes

symptoms/ incubation time/ found in

A

causing mild flu, meningitis, abortion
incubation 1-90 days
Found in silage, decaying vegetation, may colonise drains and food processing machinery.
Sheep with listeriosis may contaminate vegetation

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13
Q

Bacteria causing foodborne illness from seafood origin

A
  • Vibrio parahaemolyticus

- Vibrio vulnificus

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14
Q

Anaerobic spore formers

A
  • Clostridium botulinum

- Clostridium perfringens

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15
Q

Clostridium botulinum

Characterisitic/ mechanism/ symptoms/ incubation time

A

Proteolytic types: mesophilic
Non- proteolytic: psychrophilic

Very powerful toxin was produced
Causes double vision, weakness, dry mouth, respiratory paralysis.
Incubation period 18- 36hr

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16
Q

Clostridium perfringens

characteristics/ mechanisms/ symptoms

A

Spores on meat survive cooking
may germinate and multiply if food keep warm for long period

causing diarrhoea and abdominal pain

17
Q

Aerobic spore former

A

Bacillus cereus

18
Q

Bacillus cereus

Food associate with Food poisoning
Characteristics/ mechanism [2] & incubation time

A

Rice and other cooked food
Spore survive cooking and may germinate and multiply if rice is kept warm for long period

Toxins:
emetic toxin - cause vomiting nausea, [incubate 1-5 hr]
diarrhoeal toxin - diarrhoea, [incubate 12- 24hr]

19
Q

Fungi causing food-borne illness

A
  • Aspergillus flavus

- Penicillium expansum

20
Q

Aspergillus flavus

Mechanism/ Food associated/ Toxin dose/ characteristic
Safe limit

A

produced aflatoxin, ochratoxin
associated with wheat, rice, maize, peanuts, pistachios etc
- LD(50) : 0.5 - 9 mg/kg
- very carcinogenic for rats
- UK limits: 2ug/kg ; USA limit: 20 ug/kg

21
Q

penicillium expansum

Mechanism/ Food associated/

A
  • produced patulin

- Apple

22
Q

Aspergillus flavus case study

A

2011
Morrison withdraw all date codes of own brand seasonal Unsalted Pistachio Nuts in shell due to the presence of aflatoxins

23
Q

Protozoan

A

Cryptosporidium parvum

24
Q

Cryptosporidium parvum

symptoms / mechanism / related source

A

causes diarrhoea and bloating in humans

water contaminated by livestock mammal feces
Cryptosporidium cysts resistant to chlorination

25
Q

Bacterial food-borne infections

A

organism is ingested with food
• multiplies in the intestine
• often attach to the lining of the large or small intestine
• some may invade cells of the mucosa
• often produce toxins
• infectious dose varies but may be quite small

26
Q

Bacterial food-borne intoxications

A

Organism grows in food
• produces toxins in food
• toxins are ingested when food is eaten
• high numbers of bacteria in food needed to produce illness
• symptoms appear relatively soon aftereating food (6-12 h)

27
Q

Non-bacterial food poisoning

A
  • Shellfish poisoning:
  • Red kidney beans
  • Scombroid toxin:
28
Q

Shellfish poisoning

Source and symptoms

A

tingling, numbness, loss of muscular coordination

dinoflagellate algae accumulate in filter feeders

29
Q

Scombroid toxin

Source and symptoms

A

allergic-like reaction (histamine)

rash nausea, vomiting, diarrhoea (tuna etc.)

30
Q

Red kidney beans

Source and symptoms

A

vomiting (lectins)

31
Q

microbes that have growth in food

A
  • Salmonella
  • Escherichia coli O157
  • Listeria monocytogenes
  • Staphylococcus aureus
  • Clostridium perfringens
  • Clostridium botulinum
  • Bacillus cereus
32
Q

microbes that have no growth in food

A
  • Campylobacter jejuni
  • viruses
  • Protozoa
  • Shellfish poisoning
  • nvCJD (Creutzfeldt– Jakob)
33
Q

Human Defense barriers to infection

A 
• Nitric oxide in saliva
• Stomach acid ~ pH 2.0
• Degradative enzymes:
– lysozyme
– pepsin
• Flow of food through intestine
• Mucous barrier impairs bacterial motility
• Competition with resident gut flora
• Iron limitation
34
Q

Food poisoning

A

any disease of an infectious or toxic nature caused or thought to be caused by the consumption of food or water

35
Q

A case

A

illness affecting an individual person

36
Q

An outbreak

A

an incident involving two or more people thought to have a common exposure or, occurrence of cases of disease in excess of what would normally be expected in a defined community, geographical area or season (WHO).

37
Q

A general outbreak

A

an outbreak affecting members of more than one private residence or residents of an institution

38
Q

Prevention of food poisoning in the home

A
  • Prevent spread of contamination in the kitchen
  • Prevent bacteria from growing
  • Cook to destroy most bacteria

Microbe hazard (9 decks)

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