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CDR Exam > IV E1 Food-borne illnesses > Flashcards

IV E1 Food-borne illnesses Flashcards

0
Q

what are food borne infections?***

A

due to ACTIVITY OF LARGE NUMBERS of BACTERIA carried by food INTO THE GI TRACT

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1
Q

what are food intoxications?***

A

TOXIN formed in the food PRIOR to consumption

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2
Q

what are names of the food intoxications?***

A

1) staphylococcus aureus
2) clostridium botulinium
3) clostridium perfringens
4) bacillus cereus

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3
Q

what are the name of the food borne infections?***

A

(all the other ones that aren’t the 4 intoxications)

1) salmonella
2) streptococcus
3) listeria monocytogenes
4) campylobacter jejuni
5) vibrio parahaemolyticus, vibrio vulnificus
6) shigella
7) escherichia coli
8) norovirus

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4
Q

onset of staphylococcus aureus**

A

1-7 hours after ingestion

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5
Q

where is staphylococcus aureus found?

A
  • humans: nose, hands, intestines, cuts, sores

- contaminated surfaces

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6
Q

how can staphylococcus aureus be destroyed?***

A

NOT by cooking, resists freezing/drying

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7
Q

symptoms of staphylococcus aureus***

A

N/V, NO fever! (+ pain and diarrhea)

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8
Q

foods affected by staphylococcus aureus**

A
  • **REHEATED FOODS
  • meat, poultry, eggs
  • milk products
  • stuffing/prepared salads
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9
Q

control measure for staphylococcus aureus***

A
  • wash hands
  • chill foods quickly
  • cool food in shallow pans
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10
Q

is clostridium botulinium aerobic or anaerobic?***

A

ANAEROBIC

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11
Q

where is clostridium botulinium found?***

A

SOIL, intestinal tract of HUMANS + ANIMALS (+water, plants)

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12
Q

is ingestion of clostridium botulinium harmful?

A

NO- but if heat is not adequate in canning, spores produce toxins under anaerobic conditions

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13
Q

symptoms of clostridium botulinium***

A
  • DOUBLE VISION
  • CENTRAL NERVOUS SYSTEM (paralysis)
  • SWALLOW, SPEECH, CAN BE FATAL
    (+ weakness, fatigue, diarrhea)
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14
Q

where is clostridium botulinium found?*****

A

1) ANY FOOD GROWN IN OR ON THE GROUND
2) IMPROPERLY CANNED FOODS
3) VACCUM-PACKED (SOUS VIDE) & TIGHTLY WRAPPED FOODS
4) COOKED ROOT VEGETABLES HELD AT WARM TEMPERATURES TOO LONG
5) HONEY (not to infants)
(+ smoked and salted fish)

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15
Q

is clostridium perfringens aerobic or anaerobic?***

A

ANAEROBIC

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16
Q

where is clostridium perfringens found?***

A

intestinal tract of MAN & ANIMALS; surfaces of MEAT & POULTRY

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17
Q

what foods does clostridium perfringens affect?***

A
  • IMPROPERLY COOKED AND REHEATED, COOLED SLOWLY AND REHEATED FOODS
  • AKA CAFETERIA BUG
  • MEATS, SOUPS, GRAVIES, STEWS, CASSEROLES
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18
Q

preventive measures for clostridium perfringens***

A
  • WASH HANDS
    + cool food in shallow pans; proper cooking and reheating procedures (cold below 40F, hot above 140F, heat leftovers to 165F)
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19
Q

where is bacillus cereus found?***

A
  • CEREAL CROPS, GRAINS

- soil, dust

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20
Q

is bacillus cereus aerobic or anaerobic?

A

aerobic- forms spores

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21
Q

onset of bacillus cereus (number)***

A

QUICK onset: 30 minutes to 6 hours for emetic type (6-15 hours for diarrheal)

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22
Q

bacillus cereus may affect what foods?***

A
  • RICE PRODUCTS (FRIED RICE)
  • starchy foods (potatoes, pasta, cheese products)
  • food mixtures (casseroles, sauces, puddings, soups, pastries)
23
Q

where is salmonella found?

A
  • intestinal tract of humans and animals, water soil
24
Q

symptoms of salmonella***

A

FEVER

+ N/V, chills, headache

25
Q

foods that may be affected by salmonella***

A
  • RAW and UNDERCOOKED MEAT and POULTRY
  • EGGS, RAW DAIRY
  • SEAFOOD
  • MELONS
26
Q

where is streptococcus found?***

A

intestinal contents of HUMANS and ANIMALS

27
Q

what is streptococcus caused by?***

A

POOR HYGIENE, ILL HANDLERS

28
Q

how is streptococcus destroyed?

A

cooking

29
Q

foods that streptococcus may affect?***

A
  • milk, eggs, potato salad

- foods held at room temperature for hours

30
Q

root cause of streptococcus?***

A

UNCLEAN HANDS

31
Q

where is listeria monocytogenes found?

A

human, animal intestinal tract, unwashed vegetables, fruits, soil, water

32
Q

listeria monocytogenes grows between what temperatures?***

A

34-113F

33
Q

onset of listeria monocytogenes***

A

2-30 days

34
Q

is listeria monocytogenes easily destroyed?**

A

not really- resists freezing, drying, heat

35
Q

symptoms of listeria monocytogenes***

A
  • may HARM FETUS

- flu-like symptoms, encephalitis, meningitis

36
Q

foods that may be affected by listeria monocytogenes***

A
  • HOT DOGS, LUNCHEON MEATS, COLD CUTS
  • COLESLAW
  • RAW MILK, SOFT CHEESE
37
Q

what bacteria often has URGENT RECALLS?***

A

listeria monocytogenes

38
Q

where is campylobacter jejuni found?***

A

intestinal tract of cattle, sheep, pigs, ESP. poultry!

39
Q

foods that may be affected by campylobacter jejuni***

A

raw or undercooked meat or POULTRY

40
Q

vibrio means?

A

seafood

41
Q

what bacteria yields a norovirus?

A

vibrio parahaemolyticus, vibrio vulnificus

42
Q

foods that may be affected by vibrio parahaemolyticus, vibrio vulnificus***

A

raw or undercooked seafood (shellfish, oysters)

43
Q

where is shigella found?***

A

human intestinal tract, WATER POLLUTED by FECES

44
Q

what foods may be affected by shigella?***

A
  • COLD MIXED SALADS (chicken, tuna, potato)

- raw vegetables, watermelon

45
Q

control measure for shigella***

A

WASH HANDS –> caused by UNCLEAN HUMAN HANDS

46
Q

where is escherichia coli found?

A

human, animal intestinal tract

47
Q

onset of escherichia coli? (+ number)***

A

SLOW onset: 3-8 days after ingestion

48
Q

how long does escherichia coli last for?***

A

5-10 days

49
Q

what conditions can escherichia coli survive in?***

A

survives in freezing, high acidity; grows in refrigerator temperatures

50
Q

foods that may be affected by escherichia coli?

A
  • rare or raw ground beef
  • uncooked fruits and vegetables
  • raw milk, unpasteurized apple juice
51
Q

norovirus is caused by?***

A

POOR PERSONAL HYGIENE among infected food handlers

52
Q

where is norovirus found?***

A

HUMAN FECES, transmitted through CONTAMINATED WATER, HUMAN CONTACT, vegetables fertilized by manure

53
Q

what kind of conditions can norovirus survive in??

A

does not reproduce in humans, but does remain active until after food is eat

54
Q

how long does norovirus last?***

A

1-2 days

55
Q

symptoms of norovirus***

A

AKA “CRUISE-SHIP ILLNESS”; N/V, diarrhea

56
Q

foods norovirus may be in?

A

ready to eat food, manufactured ice cubes

CDR Exam (34 decks)

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