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VPH > L34: Fish and shellfish hygiene > Flashcards

L34: Fish and shellfish hygiene Flashcards

1
Q

What is the usual toxin in fish?

A

Scombrotoxin

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2
Q

What are the usual viruses in bivalves?

A

Norovirus or astrovirus

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3
Q

WHat are the scombroid fish?

A

Tuna, mackerel, herring

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4
Q

How does histamine form in fish?

A

Gram -ve bacteria convert histidine to histamine

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5
Q

How soon do you get illness after histamine?

A

10 min - 2 hours

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6
Q

What is primary control measure against histamine?

A

Rapid cooling after harvest

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7
Q

Below what temp can Listeria grow?

A

5 degrees

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8
Q

Which kind of seafood is associated with Listeria outbreaks?

A

Smoked

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9
Q

Which kind of fish is botulism associated with?

A

Fin fish

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10
Q

How can fermented whole fish cause botulism?

A

NaCl too low

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11
Q

What is the definitive host of nematodes?

A

Marine mammals

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12
Q

How do nematodes cause disease in humans?

A

Dies causing inflammation

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13
Q

What is the definitive host of cestodes and trematodes?

A

Humans

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14
Q

What must happen to fish products intended to be eaten raw?

A

Frozen

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15
Q

What does freezing fish not prevent?

A

Allergic reactions to larval proteins

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16
Q

What temperature and for how long must fish be frozen?

A

-20 for 24 hours or -35 for 15 hours

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17
Q

Which effect may possibly allow pathogenic vibrio spread?

A

El nino

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18
Q

What is the problem with the estuaries/inlets used for shellfish cultivation?

A

Also used for sewage disposal

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19
Q

What three diseases can biotoxins cause?

A

Paralytic, diarrhetic, amnesic shellfish poisoning

20
Q

WHich kind of shellfish poisoning is neurotoxic?

A

Paralytic

21
Q

Which kind of shellfish poisoning is neurotoxic?

A

Amnesic

22
Q

What is norovirus incubation like compared to bacteria?

A

Longer

23
Q

What is norovirus immunity like?

A

None - can mutate rapidly

24
Q

Why do oysters have more microbiological issues?

A

Consumed raw

25
Q

Why does norovirus peak in winter in bivalves?

A

In sewage in winter and taken up

26
Q

Whick kind of microorganisms are not present in animal waste contamination?

A

Viruses

27
Q

What are the four types of bivalve harvesting areas?

A

A, B, C, prohibited

28
Q

What does the bivalve risk assessment assess?

A

Faecal contamination in the area

29
Q

What are G1 norovirus levels like compared to G2, especially in which season?

A

Lower, esp in winter

30
Q

What is correlation between E Coli and norovirus like in individual samples?

A

Lack

31
Q

What is correlation between E Coli and norovirus like on a site by site basis in winter?

A

Better/best

32
Q

What is depuration?

A

Bivalve purification in seawater

33
Q

What is removed rapidly during depuration?

A

E Coli

34
Q

What is hardly removed at all in depuration?

A

Norovirus

35
Q

Which is the only part of the chain that does not have HACCP?

A

Primary production

36
Q

What is traceability of bivalves like?

A

Registration document at harvest, ID on packet

37
Q

How many main species of Vibrios are there?

A

Three

38
Q

What % of pathogenic Vibrios are removed at depuration?

A

40-50%

39
Q

Which Vibrios contaminate seafood, esp raw/undercooked bivalves?

A

Vulnificus and parahaemolyticus

40
Q

How quickly does death occur following Vibrios?

A

2 days

41
Q

How does Vulnificus contamination occur?

A

Via GI tract or wounds

42
Q

What does vulnificus cause in humans?

A

Primary septicaemia or wound infections

43
Q

WHich people are especially affected by vulnificus?

A

Older men with liver problems

44
Q

What does parahaemolyticus risk depend on?

A

Unrefrigerated time because rapid proliferation

45
Q

Which parahaemolyticus strains cause gastroenteritis?

A

Those with haemolytic activity

VPH (32 decks)

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