Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

RUSVM Epidemiology > Introduction to Foodborne Diseases > Flashcards

Introduction to Foodborne Diseases Flashcards

1
Q

burden of foodborne disease

A

worldwide
very difficult to estimate
diarrhea is a major cause of malnutrition in infants and young children

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

True/False: most cases of foodborne diseases are sporadic

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

true/false: outbreaks are more likely to be recognized

A

true: can be quite large

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

number and severity of cases depends on

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

foodborne illness

A

Dzes, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

foodborne illness outbreak

A

occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

true/false: Listeria, botulism, chemical poisoning- considered an outbreak if one person is infected

A

true: exception to the rule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

foodborne hazards

A

biological, chemical or physical (hard foreign object) property that may cause an unacceptable health risk to the consumer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

foodborne hazards include:

A 
Physical hazards
Toxins
Microbial Pathogen
Drug residues, dioxin, lead
Bacteria
Viruses
Parasites
Prions?
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

true/false: most agents are identified

A

false: 80% unspecified agents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

top 5 pathogens resulting in illness

A 
Norovirus
Salmonella, nontyphoidal
Clostridium perfringens 
Camplyobacter spp. 
Staphlococcus aureus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

top 5 pathogens resulting in hospitalization

A 
Salmonella, nontyphoidal
Norovirus
Camplyobacter spp. 
Toxoplasma gondii 
E. coli (STEC) O157
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

top 5 pathogens resulting in death

A 
Salmonella, nontyphoidal
Toxoplasma gondii 
Listeria monocytogenes
Norovirus
Camplyobacter spp.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

food production chain

A

production
processing
distribution
preparation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

food safety

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

food quality

A

All other attributes that affect a products value
Negative: spoilage, filth, discoloration
Positive: flavour, tenderness, colour

17
Q

2 categories of food safety

A

pre harvest

post harvest

18
Q

pre-harvest food safety

A

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

19
Q

2 main components of pre-harvest food safety

A

on farm food safety (OFFS)

ante-mortem inspection at slaughter plants

20
Q

OFFS

A 
“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
21
Q

post-harvest food safety

A

Reduce pathogens during and after

processing: Meat Inspection

22
Q

role of vets in post-harvest

A

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

23
Q

food control

A

Mandatory regulatory activity of enforcement by national or local authorities

24
Q

food control provides

A

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.

25
Q

3 levels of regulation

A

internation
national
state

26
Q

Sanitary and Phytosanitary Measures Agreement

A

signed when nations join the WTO

Only apply measures that are based on science not disguised barriers to trade

27
Q

Codex Alimentarius Commission (CAC)

A

Intergovernmental body that coordinates food standards at the international level
protect the health of consumers and ensure fair practices in food trade
Sets standards

28
Q

national food control components

A 
Food Law and Regulations
Food Control Management
Inspection Services
Laboratory Services: Food Monitoring and
Epidemiological Data
Information, Education, Communication and
Training
29
Q

inspection services: 2 primary federal agencies

A

USDA-FSIS

FDA

30
Q

state food control

A 
Food Law and Regulations
Food Control Management
Inspection Services
Laboratory Services: Food Monitoring and
Epidemiological Data
31
Q

inspection services: state level

A

State Department of Ag

Local Health Departments

RUSVM Epidemiology (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions