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VPH > L18: Safe water and Applied Food Microbiology > Flashcards

L18: Safe water and Applied Food Microbiology Flashcards

1
Q

Which laws determine potable/wholesome water?

A

Water Supply Regulations 2010/Water Act 2003

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2
Q

What is detailed by the water supply regulations?

A

The samples, the frequency and what analyses should be performed e.g. microbiological, aesthetic, chemical

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3
Q

What does water aesthetics include?

A

Colour, turbidity, taste

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4
Q

What does chemical contents of water include?

A

Inorganic, organic eg pesticides

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5
Q

What does the microbiological content of water include?

A

Coliforms, Clostridia, Crypto

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6
Q

Per what amount of water are microbes measured by?

A

Per 100ml, apart from crypto which is per 10L

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7
Q

What is aquifer/ground water?

A

Old water slowly filtered

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8
Q

What are the components of aquifer/ground water like?

A

Good microbiological and chemical properties

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9
Q

What are two examples of surface water?

A

Reservoirs and rivers

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10
Q

What can surface water be contaminated by?

A

Agricultural run-off, eutrophication, floods, humans, nitrates from farming, heavy metals from roads

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11
Q

Who inspects water?

A

Drinking Water Inspectorate

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12
Q

When can water sampling be done?

A

During treatment, storage or at customer taps

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13
Q

What does water sampling frequency depend on?

A

Sample point and test

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14
Q

What are the usual hazards from waste water?

A

Biological or chemical e.g. slurry/nitrates from farms, drugs, SRM, contaminated abattoir material, organic pollutants from industry

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15
Q

Which pollutant can cause cancer in beluga whales?

A

PAH (persistent organic pollutants)

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16
Q

What can some boat paints do to molluscs?

A

Become sterile due to endocrine disruption

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17
Q

In the UK, who controls discharge into sewers?

A

Water companies

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18
Q

Which law controls water discharge into sewers?

A

Water Industry Act

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19
Q

Who audits discharge into sewers?

A

Trade Effluent Inspectors

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20
Q

What is specified by the Water Industry Act?

A

Levels and what is permitted

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21
Q

Who produces a Consent to Discharge?

A

Businesses

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22
Q

Who controls and monitors what is discharged to water courses after it has been treated?

A

The Environment Agency

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23
Q

Who sets the standards for what is discharged to water courses after it has been treated?

A

EU Water Framework Directive

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24
Q

What two things are controls on what is discharged to water courses after it has been treated important for?

A

Bathing water and shellfish hygiene

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25
Q

What causes Legionnaire’s disease?

A

Legionella pneumophila

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26
Q

What is mild Legionnaire’s called?

A

Lochgoilhead disease, Pontiac fever

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27
Q

What does severe Legionnaire’s cause?

A

Pneumonia

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28
Q

What is mortality if severe Legionnaire’s?

A

10-25%

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29
Q

Where do you get Legionnaire’s from?

A

AC, spa, ingestion, biofilms

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30
Q

Which animals has Legionnaire’s cases been reported in?

A

Cattle

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31
Q

What is temperature growth range for Legionnaire’s?

A

Optimum at 40, active from 20

32
Q

What disease outbreak has been caused by dams?

A

Schistosomiasis

33
Q

What disease outbreak has been caused by irrigation projects?

A

Japanese B encephalitis

34
Q

What is the reservoir of Japanese B encephalitis?

A

Pigs

35
Q

What do toxic metabolites of Cyanobacterium cause in UK livestock and pets?

A

Occasional enteritis and death

36
Q

What three things enhance eutrophication?

A

Raised phosphate, raised nitrogen, increased surface water temperaure

37
Q

What bacteria can be present in a biofilm?

A

Mycobacterium, pseudomonas, legionella, fusobacteria, staphylococcus

38
Q

What cfu/ml does a biofilm contain?

A

> 10,000

39
Q

What is EU guideline of cfu/ml?

A

100

40
Q

What is legislation on pharmaceutical contaminants like?

A

Little

41
Q

What is the level of pharmaceutical contaminatants like?

A

Low grade

42
Q

Who is responsible for testing water regularly?

A

FBO, water distributor

43
Q

Who must audit water testing?

A

OV

44
Q

Who must audit and inspect microbiological sampling of animal-derived food?

A

The OV

45
Q

Is it the law to do microbiological sampling of animal-derived foods?

A

Yes

46
Q

What are the two types of microbiological criteria?

A

Food safety criteria, process hygiene criteria

47
Q

What does process hygiene criteria do?

A

Ensure production is operating properly

48
Q

What must happen if food safety criteria are not met?

A

Must withdraw/recall

49
Q

What must happen if process hygiene criteria are not met?

A

Find out why and ensure it does not happen again

50
Q

What is an ACC?

A

Aerobic colony count (bacteria that can survive on the surface of carcases)

51
Q

How does ACC give an idea of the keeping quality of the meat?

A

Includes spoilage organisms

52
Q

How do enterobacteria get on the surface of a carcase?

A

Faecal or environmental contamination

53
Q

What aspects of the microbiological tests must an OV audit?

A

Sampling method, bacteriological method, results, response to adverse events

54
Q

What three things must the microbiological tests be done on?

A

Carcases, minced eat, environment

55
Q

Which foods are checked for Listeria?

A

Baby food, cheese, pate, salmon

56
Q

What is minced meat tested for?

A

Salmonella

57
Q

What is the maximum allowed level of Salmonella?

A

None - must be absent

58
Q

How many sample sites must you do for each carcase?

A

4

59
Q

Which is the only species which is microbiologically sampled after it has been chilled?

A

Poultry

60
Q

What are two methods of taking microbiological samples?

A

Excision or wet-dry swab technique

61
Q

What three things do you culture for?

A

Total viable count, enterobacteria, Salmonella

62
Q

What are critical limits like for samples taken by swabs?

A

20% lower

63
Q

What are criteria like in baby food?

A

Higher

64
Q

What do you test for in fish?

A

Histamine

65
Q

What do you test for in live bivalve mollsucs?

A

E Coli

66
Q

What do you test for in dry infant formula?

A

E Sakazaki

67
Q

What do you test for in cheese?

A

Staph

68
Q

What do you test for in ready to eat foods?

A

Listeria

69
Q

What do you test for in meat, cheese, butter, eggs, sprouted seeds

A

Salmonella

70
Q

How long must the OV keep records for?

A

18 months

71
Q

How many weeks of data must the OV have available?

A

The last 13 weeks

72
Q

How many consecutive satisfactory results must you have before moving to fortnightly testing?

A

6

73
Q

What happens if you are outside the critical limits?

A

Must implement and document corrective procedures and return to weekly sampling

74
Q

What must happen before an environemental sample can be taken?

A

Must be visibly clean

75
Q

How many environmental samples do you need every 2 weeks?

A

10

76
Q

What are two methods of taking environmental samples?

A

Agar plate or peptone broth wetted swabs

77
Q

What length must each environmental sample cover?

A

20cm

VPH (32 decks)

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