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BS131: Health & the Community > Lecture 1. Food Microbiology and Food Related Pathogens > Flashcards

Lecture 1. Food Microbiology and Food Related Pathogens Flashcards

1
Q

What are the three types of food borne disease?

A

Infection (bacterial, fungal, eukaryotic parasites, viruses)
Intoxication (bacterial and fungal toxins, shellfish toxins, metals, chemicals)
Allergy (usually specific proteins)

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2
Q

What is the causative chain of infection?

A

Agent → Source → Contamination → Suitability → Growth conditions → Consumption

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3
Q

What can food contamination be?

A

Biological, physical, chemical or allergen

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4
Q

What are the four sources of food contamination?

A

Food handler associated
Food processing
Food storage
Food product

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5
Q

How can food handler’s be a source of contamination?

A

Inadequate personal hygiene, faecal contamination

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6
Q

How can food processing be a source of contamination?

A

Equipment, packaging, personnel contamination

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7
Q

How can food storage be a source of contamination?

A

Time and temperature

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8
Q

How can food product be a source of contamination?

A

Meat and poultry – Contaminated feed, animal-animal transmission
Surface contamination (fur/feathers/hooves)
Fish and Shellfish - contamination sewage/water
Produce contaminated - contaminated irrigation water
Soil contamination

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9
Q

Compromised Seafood

A

Accumulate high levels of water associated bacteria (Crusataceans/molluscs)
Consumption of contaminated organisms (Crustaceans/fish)
Surface contamination from water related pathogens (Fish)
Susceptible to temperature abuse (retailer and customer)

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10
Q

Compromised meat and poultry

A

High levels of bacteria naturally found within organism (Poultry)
Cross contamination during processing (ready-to-eat meat and poultry)
High count of contact points in processed meats
Non-thermally treated products (Sausages)

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11
Q

Benefits of using microbes with food

A

Food enhancement (cheese, meat, wine and beer)
Food additives (food safety and stability, probiotics)

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12
Q

Drawbacks of using microbes with food

A

Food spoilage (shortened shelf life, failure to meet legal requirements)
Food safety (morbidity, mortalitly)

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13
Q

What is the food factor of Lactobacillus acidophilus?

A

Pro-biotic, yogurts, kefir, miso, sauerkraut, cheese

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14
Q

What are the four intrinsic treatments that preserve food?

A

Treatment: water activity, Action: growth inhibition
Treatment: pH - food acidity, Action: growth inhibition
Treatment: antimicrobial chemicals, Action: various
Treatment: biological (competitive mircoflora, bacteriocins, enzymes), Action: vaious

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15
Q

What are the four extrinsic treatments that preserve food?

A

Treatment: heat treatment, Action: destruction of cells and spores
Treatment: low temperature storage, Action: growth inhibition
Treatment: modified atmosphere packaging, Action: growth inhibition/destruction of cells
Treatment: radiation (UV, microwave, gamma), Action: destruction of bacterial cells

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16
Q

What is hurdle technology?

A

A number of preservation factors that are combined to improve food safety

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17
Q

What does hurdle technology allow?

A

Individual measures to be milder; increasing ‘naturalness’ of food

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18
Q

Is hurdle technology more effective than individual processing methods?

A

Yes

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19
Q

How many hospitalisations occur annually in the UK due to food-borne diseases?

A

~20,000

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20
Q

How many deaths occur annually in the UK due to food-borne diseases?

A

~500

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21
Q

What are the four main food-related pathogens?

A

Salmonella sp.
Campylobacter jejuni
Listeria monocytogenes
Escherichia coli

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22
Q

Where is salmonella found?

A

In the intestinal tract of birds and other animals

23
Q

How does human contamination occur due to salmonella?

A

Through consumption of contaminated animals, animal products or water

24
Q

What does salmonella result in?

A

Gastroenteritis or typhoid fever depending upon the type of Salmonella encountered

25
Q

How many cases of salmonella occur each year in the UK?

A

~8500 although this is thought to be an underestimate

26
Q

What are the symptoms of gastroenteritis?

A

Occasional vomiting
Severe diarrhoea
Mild fever
Muscle aches
Rarely fatal

27
Q

What is the incubation period for gastroenteritis?

A

8-48 hours

28
Q

What is the morbidity period for gastroenteritis?

A

3-6 days

29
Q

What is the infection type of gastroenteritis?

A

Superficial infection of the gut

30
Q

What are the symptoms of typhoid fever?

A

Occasional vomiting
Occasional diarrhoea
Severe fever
Sore throat/Cough
Occasionally fatal

31
Q

What is the incubation period for typhoid fever?

A

10-14 days

32
Q

What is the morbidity period for typhoid fever?

A

2+ weeks

33
Q

What is the infection type of typhoid fever?

A

Invasive infection of the lymph nodes, liver, spleen and gall bladder

34
Q

Where is campylobacter found?

A

Commonly inhabits the GI tract of animals
Commonly found in poultry, red meat, untreated water

35
Q

What does campylobacter consist of?

A

Non-pathogenic and pathogenic species, C. jejuni being the primary human pathogen within the genus

36
Q

How can campylobacter be prevented?

A

Infection can be prevented by sufficient cooking, good hygiene and correct processing by food/water providers

37
Q

What is listeria and where is it found?

A

Gram positive, rod shaped bacteria which is found commonly in the environment due to its resilient nature

38
Q

How many species does the genus Listeria contain?

A

7 species, only one of which is a significant human pathogen (L. monocytogenes)

39
Q

What is the incidence rate and mortality rate of L. monocytogenes?

A

Low incidence rate (<200 cases per year in the UK)
Extremely high mortality rate (>25%)

40
Q

What can listeria result in?

A

Mild non-invasive infection or potentially life threatening invasive syndromes (septicaemia and infection of the CNS)

41
Q

What is the site of infection of non-invasive listeriosis?

A

Digestive system

42
Q

What are the symptoms of non-invasive listeriosis?

A

Fever
Muscle pains
Nausea/vomiting
Diarrhoea
Chills

43
Q

Who is at risk of non-invasive listeriosis?

A

No predisposing factors required

44
Q

What is the site of infection of invasive listeriosis?

A

Blood
CNS
Brain

45
Q

What are the symptoms of invasive listeriosis?

A

Severe headache
Stiff neck
Confusion
Seizures
Tremors

46
Q

Who is at risk of invasive listeriosis?

A

Elderly
Pregnant
Young/neonate
Immuno-compromised

47
Q

What is the site of infection of enterohemorrhagic Escherichia coli?

A

Colon

48
Q

What are the symptoms of enterohemorrhagic Escherichia coli?

A

Severe stomach cramps
Vomiting
Diarrhoea (blood?)
Possible fever

49
Q

Who is at risk of getting enterohemorrhagic Escherichia coli?

A

Elderly
Young
Newborns

50
Q

What are the possible complications due to enterohemorrhagic Escherichia coli?

A

Development of Haemolytic Uremic Syndrome (HUS), infection in the kidneys

51
Q

What is the site of infection of enterotoxigenic
Escherichia coli?

A

Gut

52
Q

What are the symptoms of enterotoxigenic Escherichia coli?

A

Diarrhoea
Occasional vomiting

53
Q

Who is at risk of getting enterotoxigenic Escherichia coli?

A

Elderly
Young
Newborns

54
Q

What are the possible complications due to enterotoxigenic Escherichia coli?

A

Rare
Usually self limiting (1-3 days), less deadly

BS131: Health & the Community (23 decks)

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