Introduction to Foodborne Diseases Flashcards
burden of foodborne disease
worldwide
very difficult to estimate
diarrhea is a major cause of malnutrition in infants and young children
True/False: most cases of foodborne diseases are sporadic
true
true/false: outbreaks are more likely to be recognized
true: can be quite large
number and severity of cases depends on
Type of microbe – pathogenicity and virulence
Infectious dose – sufficient # of viable microbes to cause illness
Effectiveness of processing methods to reduce microbes – pasteurization, irradiation, refrigeration
Handling of food on the consumer/cooking end
foodborne illness
Dzes, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
foodborne illness outbreak
occurrence of two or more cases of a similar illness resulting from the ingestion of a common food
true/false: Listeria, botulism, chemical poisoning- considered an outbreak if one person is infected
true: exception to the rule
foodborne hazards
biological, chemical or physical (hard foreign object) property that may cause an unacceptable health risk to the consumer
foodborne hazards include:
Physical hazards Toxins Microbial Pathogen Drug residues, dioxin, lead Bacteria Viruses Parasites Prions?
true/false: most agents are identified
false: 80% unspecified agents
top 5 pathogens resulting in illness
Norovirus Salmonella, nontyphoidal Clostridium perfringens Camplyobacter spp. Staphlococcus aureus
top 5 pathogens resulting in hospitalization
Salmonella, nontyphoidal Norovirus Camplyobacter spp. Toxoplasma gondii E. coli (STEC) O157
top 5 pathogens resulting in death
Salmonella, nontyphoidal Toxoplasma gondii Listeria monocytogenes Norovirus Camplyobacter spp.
food production chain
production
processing
distribution
preparation
food safety
Making sure food is safe: Non-negotiable
Prevent hazards from entering the food chain
Remove hazard containing foods from the food chain
Inactivate, neutralize or reduce hazards in food
food quality
All other attributes that affect a products value
Negative: spoilage, filth, discoloration
Positive: flavour, tenderness, colour
2 categories of food safety
pre harvest
post harvest
pre-harvest food safety
Most foodborne pathogens are zoonotic
Most pathogens enter the food chain in animals
Goal is to reduce the “load” of pathogens in/on food animals when they enter the food chain
2 main components of pre-harvest food safety
on farm food safety (OFFS)
ante-mortem inspection at slaughter plants
OFFS
“best practices” and standards aimed at reducing the pathogen load in animals before they get to processing veterinarians play a central role – Herd/flock health programs – Biosecurity, feed security – Appropriate Antimicrobial Use (AMU) – Animal welfare
post-harvest food safety
Reduce pathogens during and after
processing: Meat Inspection
role of vets in post-harvest
Responsibility on meat plant to produce
products that are fit for human consumption
Vets do less direct inspection
Vets design and implement meat hygiene programs, audit the process, spot inspections, ensure plants comply with regulations
food control
Mandatory regulatory activity of enforcement by national or local authorities
food control provides
consumer protection
ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome and fit for human consumption; conform to safety and quality requirements;
honestly and accurately labeled as prescribed by law.
3 levels of regulation
internation
national
state
Sanitary and Phytosanitary Measures Agreement
signed when nations join the WTO
Only apply measures that are based on science not disguised barriers to trade
Codex Alimentarius Commission (CAC)
Intergovernmental body that coordinates food standards at the international level
protect the health of consumers and ensure fair practices in food trade
Sets standards
national food control components
Food Law and Regulations Food Control Management Inspection Services Laboratory Services: Food Monitoring and Epidemiological Data Information, Education, Communication and Training
inspection services: 2 primary federal agencies
USDA-FSIS
FDA
state food control
Food Law and Regulations Food Control Management Inspection Services Laboratory Services: Food Monitoring and Epidemiological Data
inspection services: state level
State Department of Ag
Local Health Departments
