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Public Health > Lecture 14: Incidence and Impact of foodborne diseases > Flashcards

Lecture 14: Incidence and Impact of foodborne diseases Flashcards

1
Q

What is food safety

A

Science of protecting our food supply from contamination by disease causing bacteria, viruses, chemicals and other threats to health

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2
Q

What does foodnet monitor and how many states

A

Monitor 8 pathogens in 10 U.S states-represents only about 15% of the U.S. population

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3
Q

What are the objectives of foodnet

A
  1. Determine the burden of foodborne illness in the US
  2. Monitor trends in specific foodborne illness over time
  3. Attribute foodborne illnesses to specific foods and settings
  4. Develop and asses interventions to reduce foodborne illness
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4
Q

What are the 8 foodborne pathogens in the foodnet

A
  1. Camplyobacter
  2. Salmonella
  3. Eschierichia coli
  4. Shigella
  5. Vibrio
  6. Years India
  7. Cyclospora
  8. Listeria
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5
Q

What location has the highest % of food outbreaks

A

Restaurants

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6
Q

What food commodity has the largest % of outbreaks

A

Mollusks

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7
Q

What food group has the greatest % of outbreaks

A

34%

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8
Q

How many people get sick from foodborne illness each year in US

A

48 million

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9
Q

How many foodborne illness are from consumption of dairy products

A

760 illnesses and 22 hospitalizations per year

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10
Q

What are the top 3 factors in newly emerging foodborne illnesses

A

Human demographics and behavior, technologies within the food industry, international travel and commerce

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11
Q

Human demographic and behavior

A

Aging population, higher consumption of fresh fruits and vegetable, organic doesn’t mean safer, more food consumed outside the home

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12
Q

Technologies within the food industry

A

Food transported over longer distances, larger production facilities, point source contamination has greater impact

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13
Q

International travel and commerce

A

Traveler’s diarrhea, travelers often take food with them on trips

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14
Q

What are some additional factors in newly emerging foodborne illnesses

A

Microbial adaption, economic development and land use, shortfalls in public health education

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15
Q

Microbial adaption

A

Traditional preservation techniques don’t work as well, antimicrobial resistance patterns

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16
Q

Economic development and land use

A

Average number of animals on each farm increased significantly, seafood affected warmer waters

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17
Q

Shortfalls in public health education

A

Health in schools focused on other topics, parents have not taken up the issue in home

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18
Q

What are the two types of foodborne illnesses

A

Infections and intoxications

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19
Q

What is an infection

A

Pathogen enters the body and must grow to cause effect, can be bacterial, viral, parasitic, or fungal, typically have a longer incubation periods and cause fever

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20
Q

What is an intoxication

A

Preformed toxin enters the body and directly exerts effect, most foodborne toxins are bacterial in origin, typically have shorter incubation period

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21
Q

What type of bacteria is salmonella enterica

A

Gram negative bacteria

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22
Q

What are two types of salmonella enterica

A

Salmonella enteritidis (nontyphoidal)
Salmonella typhoid and paratypli (typhoid fever)

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23
Q

What are commonly implicated foods in salmonella enterica

A

Raw or improperly pasteurized milk, raw meats and poultry, eggs

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24
Q

Source of contamination in salmonella enterica

A

Nontyphoidal- domestic and wild animals, long term carrier state in animals rare

Nontyphoidal and typhoidal- humans

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25
Q

Is salmonella enterica Infectious or intoxication

A

Infection

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26
Q

Incubation period for salmonella enterica

A

GI (nontyphoidal): 6-72 hours after exposure
Thypoidal: 1-3 weeks after exposure

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27
Q

Major symptoms of salmonella enterica

A

GI type (nontyphoidal)- nausea, vomiting, cramps, diarrhea, fever, headache, generally lasts up to a weak , low CFR

Typhoidal- high fever, lethargy, abdominal pain +/-diarrhea, rash of flat rose colored spots, last 2 weeks, untreated CFR=10%

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28
Q

What are some control measures for salmonella enterica

A

Thorough cooking of food, strict food handling hygiene, pre-travel vaccination, handwashing after handling raw foods or animals

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29
Q

Which salmonella enterica zoonotic

A

Nontyphoidal serotypes

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30
Q

What type of bacteria is campylobacter jejuni

A

Gram negative non-spore forming bacteria

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31
Q

What are the most commonly implicated foods in camplyobacter jejuni

A

Raw poultry, raw milk and cheeses, water

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32
Q

Source of contamination

A

Normal gut flora of most food producing animals- contaminates both food and water

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33
Q

Is camploybacter jejuni infectious or intoxication

A

True infection

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34
Q

What is the incubation period for campylobacter jejuni

A

2-5 days

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35
Q

What are the major symptoms for camplyobacgter jejuni

A

Fever, nausea, headache, diarrhea, vomiting and cramping, self-limiting cases, pregnant women can experience miscarriage or still birth, Guillain Barre syndrome is a known sequela

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36
Q

What are some control measures used against camplyobacter jejuni

A

Hygienic slaughter processing, clean/rise FF&V, prevent cross-contamination, refrigerate foods and leftovers, do not consume unpasteurized dairy

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37
Q

What type of bacteria is enterohemorrhagic Eschericia coli

A

Gram negative bacteria, produces a shiva-toxin

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38
Q

What is the predominant strain of enterohemorrrhagic eschericia coli in US

A

Stereotype O158:H7

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39
Q

What are some commonly implicated foods in enterohemorrhagic escherichia coli

A

Ground meats, raw milk and juices, fresh vegetables, apple cider, yogurt, mayonnaise

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40
Q

What is the source of contamination for enterohemorrhagic escherichia coli

A

Cattle and other ruminants, human to human transmission uncommon

41
Q

How is shiga toxin formed

A

After ingestion of bacteria, toxin is not preformed

42
Q

Is enterohemorrhagic escherichia coli infectious or intoxication

A

Toxico-infection

43
Q

What is the incubation period for enterohemmorrhagic escherichia coli

A

3-4 days after ingestion (1-9 days)

44
Q

Major symptoms of enterohemmorrhagic escherichia coli

A

Hemorrhagic colitis- most common
- severe abdominal cramps, Nashua, vomiting, diarrhea

Hemolytic uremia syndrome- most common in children, acute renal failure

45
Q

What are some control measures for enterohemorrhagic escherichia coli

A

Cook ground beer well, do not consume unpasteurized products, soft cheeses are more commonly implicated, frequent handwashing

46
Q

What type of bacteria is listeria monocytogenes

A

Gram positive bacteria

47
Q

Commonly implicated foods in listeria monocytogenes

A

Raw milk and soft cheeses, smoked fish and other seafood, deli meats, raw vegetables

48
Q

Is listeria monocytogenes an infection or intoxication

A

Infection

49
Q

What is the source of contamination for listeria monocytogenes

A

Ubiquitous in environment worldwide, livestock food and silage-livestock handling and slaughter

50
Q

What signs does listeria monocytogenes cause in livestock

A

Neurologic disease

51
Q

What is the incubation period of listeria monocytogenes

A

Gastroenteritis can appear from a few hours-3 days after

Invasive form varies from 3 days to 3 months after ingestion

52
Q

What are the major symptoms of listeria monocytogenes

A

GI: mild fever, nausea, vomiting, +/- diarrhea, very low CFR

Invasive: headache, stiff neck, confusion, loss of balance, convulsions, CFR: 15-30%

53
Q

What are some control measures for listeria monocytogenes

A

No raw milk or dairy products, avoid ready to eat foods unless hot, wash FF&V, thoroughly cook meat products, prevent cross-contaminaiton

54
Q

What type of bacteria is clostridium perfringens

A

Gram positive spore forming bacteria

55
Q

Commonly implicated foods in clostridium perfringens

A

Meats- beat and poultry, Mexican foods, vegetables

56
Q

What is the source of contamination for clostridium perfringens

A

Ubiquitous in soil- contaminated by human or animal feces

57
Q

Is clostridium perfringens infectious or intoxication

A

Intoxication- sometimes toxico-infection

58
Q

What is the incubation period for clostridium perfringens

A

16 hours after ingestion

59
Q

What are the major symptoms of clostridium perfringens

A

Watery diarrhea and mild cramping, self limiting

60
Q

What is pigbel disease

A

Rare symptom of clostridium perfringens- highly fatal causes necrotizing enteritis, associated with consumption of contaminated pork, most common in Papua New Guinea

61
Q

What are some control measures for clostridium perfringens

A

Refrigerate to eat foods very soon after cooking, wash FF&V

62
Q

What type of bacteria is staphylococcus aureus

A

Gram positive bacteria

63
Q

What are some commonly implicated foods in staphylococcus aureus

A

Almost any food that requires extensive handling and has been left long enough to incubate and generate toxin

64
Q

What is the source of contamination for staphylococcus aureus

A

Ubiquitous in nature

65
Q

Is staphylococcus aureus zoonotic or no

A

Zoonotic

66
Q

Is staphylococcus aureus infectious or intoxication

A

Intoxication
- heat stable enterotoxin survives cookie and preformed enterotoxin is ingested

67
Q

What is the incubation period for staphylococcus aureus

A

Rapid 1-7 hours

68
Q

What are the major symptoms for staphylococcus aureus

A

Vomiting, diarrhea, nausea, cramping, dehydration, lowered BP, headache, self limiting

69
Q

What are some control measures against staphylococcus aureus

A

Strict food handling hygiene, keep cold foods cold and hot foods hot

70
Q

What type of bacteria is bacillus cereus

A

Gram positive spore forming

71
Q

What are some commonly implicated foods in bacillus cereus

A

Vomiting type outbreak: usually rice and starchy foods

Diarrhea type outbreaks: many foods

72
Q

What is the source of contamination for bacillus cereus

A

Ubiquitous in environment- soil and vegetation

Fecal oral contamination
Inadequate personal hygiene, cross contamination between raw and cooked foods

73
Q

Is bacillus cereus infectious or intoxication

A

Both types are intoxication

Vomiting type: heat stable
Diarrhea type: heat labile

74
Q

What is the incubation period for bacillus cereus

A

Vomiting type: 30 minutes-6 hours

Diarrhea type: 6-15 hours

75
Q

What are the major symptoms of bacillus cereus

A

Vomiting- nausea and vomiting, self limiting

Diarrhea- watery diarrhea, abdominal pain, cramping, nausea, self limiting

76
Q

What are some control measures for bacillus cereus

A

Refrigerate cooked and leftover foods promptly, reheat foods rapidly and thoroughly

77
Q

What type of bacteria is clostridium bontulinum

A

Gram positive spore forming bacteria

78
Q

What are some commonly implicated foods in clostridium botulinum

A

Low oxygen foods (canned), infant botulism associated with honey

79
Q

What is the source of contamination in clostridium botulinum

A

Spores are globally ubiquitous, frequently recovered from agricultural products- meats, produce, honey, fish, shelfish

80
Q

Is clostridium botulinum an intoxication or infection

A

Intoxication- potent neurotoxin formed by bacterial phase- most lethal natural toxin known

81
Q

How do you inactive clostridium botulinum

A

Boiling for greater than 5 minutes

82
Q

What is the incubation period for clostridium botulinum

A

18-36 hours after ingestion

83
Q

Major symptoms for clostridium botulinum

A

Double or blurred vision, slurred speech, difficulty swallowing, muscle weakness, untreated may lead to paralysis or suffocation

Infant botulism- constipation, flat facial expression, weak cry or muscles

84
Q

What are some control measures for clostridium botulinum

A

Boil canned foods for 10 minutes, process foods to be below 4.6pH, do not feed honey to infants less than 1 year old

85
Q

What type of bacteria is hepatitis A

A

Environmentally hard RNA virus

86
Q

What are some commonly implicated foods in hepatitis A

A

Person to person is more common than foodborne, contaminated water, shellfish, salads

87
Q

What is the source of contamination for hepatitis A

A

Feces of infected people, rarely chimpanzees or other primates

88
Q

Is hepatitis A an infection or intoxication

A

Infection

89
Q

What is the incubation period for hepatitis A

A

30 days, long incubation period makes ID of source very difficult

90
Q

What are the major symptoms of hepatitis A

A

Asymptomatic in children <6 years, initial: fever, nausea, abdominal discomfort a few days later become jaundice

1-2 week duration
CFR-2.4%

91
Q

What are the control measures for hepatitis A

A

Wash hands frequently, thorough cooking of foods, hepatitis A vaccine

92
Q

What type of bacteria is norovirus

A

Environmentally hardy RNA virus

93
Q

What foods are commonly implicated in norovirus

A

Any food prepared by infected person, shellfish grown in infected water

94
Q

What is the source of contamination for norovirus

A

Humans, contaminate water is the vehicle

95
Q

Is norovirus an infection or intoxication

A

Infection

96
Q

What is the incubation period for norovirus

A

24-48 hours

97
Q

What are the major symptoms of norovirus

A

Self limiting, vomiting, headache, mild fever, cramping, chills, aches, malaise

98
Q

What are some control measures for norovirus

A

Handwashing, basic food handling hygiene

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