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Advanced Food Science > Lecture 2 > Flashcards

Lecture 2 Flashcards

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1
Q

What are the 2 classifications of food borne diseases?

A

Food Infection

Food intoxication

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2
Q

what is the different between food infection and intoxication?

A

Infection: Microorganisms are carried from food to host
-Few hours to few days for bacteria to cause problems

Food Intoxications: Toxin production in the food

  • Faster reaction time
  • Couple hours before oyu see symptoms
  • Consume a large amount of bacteria
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3
Q

What are the bacterias that cause a food infection?

A 
Salmonella bacteria
Ecoli
Clostridia perfringens
Listeria monocytogenees
Campylobacter jejuni
Shigella dysenteeriae
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4
Q

What causes salmonellosis and what are the sources?

A

Caused by Salmonella bacteria

Sources:
Human Carrier, [5% of people who get salmonellosis continue to carry it out]
Chicken (If chicekn is contaminated eggs is contaminated)
Eggs
Meat
Fruit and Veg

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5
Q

To produce salmonellosis symptoms, how much of the bacteria is necessary?

A

Large number (10^6 CFU/g) necessary to produce symptoms

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6
Q

What is the incubation period and symptoms of salmonellosis?

A

Incubation period = 7 – 72 hr

Symptoms:
Nausea, Abdominal Pain, Diarrhea, Vomiting

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7
Q

How do you get rid of salmonella?

A

Proper cooking you can get rid of bacteria cause its heat sensitive

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8
Q

Can salmonella bacteria grow with or without O2?

A

Yes, can grow with either

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9
Q

What are the sources, incubation period and symptoms of E coli?

A

Food Sources (under cooked meat, raw milk, etc.)

Incubation Period: 3-4 days and last up to 10 d.

Symptoms:
Cramp, Vomiting, Diarrhea, Kidney Failure
-enteric disease

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10
Q

How do you get rid of E.coli?

A

Its heat sensitive so cook it

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11
Q

What is an incubation period?

A

Time between ingestiong and until you show signs and symptoms

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12
Q

What is the other name for E coli?

A

Hamburger bacteria

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13
Q

How is E coli transported?

A

Person to Person, Food to Person

Most outbreaks are associated with
Restaurant, catered events, health care institutions

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14
Q

Why don’t we know the fool magnitude of E coli?

A

We don’t know the true magnitude because the reporting system is based on infected individuals seeking medical attention.

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15
Q

What temp should ground beef be cooked too?

A

68.3C

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16
Q

How can you prevent E coli poisoning?

A

Proper cooking and preventing cross contamination from raw foods and food handlers.

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17
Q

What are the sources, incubation and symptoms of Clostridia perfringens?

A

Common in cooked foods (beef, gravy, stew, casseroles, dressings, etc.)

Incubation period: 9-15 hrs.

Symptoms :
Diarrhea
Gas
-affects GI track

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18
Q

What is the origin of Clostridia perfringens?

A

Origin: Animal/Human Waste, Sewage, Dust, Soil

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19
Q

Is Clostridia perfringens anaerobic, and vegetative or spores?

A

Anaerobic

Vegetative Cells or Spores
-Spore: when conditions aren’t good, they go into a dormant stage with a protective coating

-Veg: acting and prodicing cells

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20
Q

What are the sources, incubation period and symptoms of Listeria monocytogenes?

A

Dairy

Incubation Period: 12 hrs

Symptoms:
Fever
Nausea
Vomiting
Fatigue
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21
Q

What is special about listeria bacteria?

A

Opportunistic bacteria:

Affects people that are already compromised or have lower immune systems already like children and elderly

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22
Q

What does listeria causes?

A

Listeriosis

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23
Q

Can listeria grow at fridge temps?

A

Yes

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24
Q

Can listeria cause death?

A

Yes

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25
Q

What are the sources, symptoms and onset time for campylobacter jejuni?

A

Common Food: Raw Foods (Milk, Meat, Poultry)

Symptoms:
Abdominal Pain
Bloody Diarrhea
-enterric diseases

Onset Time: 2- 5 days

26
Q

What can campylobacter jejuni tolerate a little bit of?

A

Microaerophile (tolerate only 3-6% O2)

27
Q

How do you prevent campylobacter jejuni?

A

Prevention
Cook Foods

Transmission
Cross Contamination

28
Q

What is one of the major causes of food morn infection?

A

campylobacter jejuni

29
Q

is campylobacter jejuni apart of the intestinal microflora in mammals and birds?

A

Yes

30
Q

What is the major source of campylobacter jejuni in our foods?

A

Fecal matter from healthy mammals and birds is probably the major source of C. Jejuni in our foods.

31
Q

Where can you find shigella dysenteriae?

A

(Human intestine, animal intestine)- inf cal matter

32
Q

What kind of bacteria is shigella?

A

Facultative anaerobic

33
Q

What does shigella cause?

A

Shigellosis: bacteria produce a toxin that reverses the absorption of water back into the body

34
Q

What are the sources, onset time and symptoms of Shigella?

A

Symptoms:
Diarrhea, Fever, Abdominal Cramps,
Chills, Dehydration

Onset Time: 1- 7 days

Common Foods: Raw Foods, Ready to eat salads, dairy

35
Q

How do you prevent shigella?

A

Prevention: Cook Foods,

Proper Food Handling

Transmission: Cross Contamination

36
Q

Is shigella heat sensitive?

A

Non spore forming bacteria and is heat sensitive

37
Q

What are the main sources of food intoxication?

A

Staphylococcus aureus
Bacillus Cerus
Clostridium Botulinum
Aspergillus Flavus

38
Q

What kind of bacteria is staph?

A

Mesophilic (30-350C)
Heat Sensitive
Toxin Production

39
Q

Whats interesting between staph bacteria and the toxin it produces?

A

Bacteria itself is heat sensitive, but the toxin it produces is heat tolerant
-F250F = 11 min

40
Q

what are the symptoms of Staph?

A

Nausea, Abdominal Cramp, Diarrhea,
Vomiting, Headache

Symptoms usually appear about 4 hrs after consuming the toxin

41
Q

What are the causes of staph food poisoning?

A

Inadequate refrigeration

Food prepared too far in advance

Infected person, poor personal hygiene

Inadequate cooking

Holding the food warm for too long

42
Q

What is the only type of food that is not suitable to produce staph?

A

Acidic foods

43
Q

What re the main source of staph poisoning?

A

Humans

Have the bacteria on our skin, and throat, so need to be mindful of transfering bacteria to food and having it multiply

Note: 40% of humans carry S. aureus in their nose and throat.

44
Q

What type or bacteria is bacillus cerus?

A

Spore forming or vegetative cells

Facultative

45
Q

What are the 2 types of bacillus cerus?

A

Vomiting Type
Symptoms: Vomiting, Diarrhea, Cramps
Onset Time: 30 min – 6 h
Common Foods: Starchy Foods

Diarrhea Type
Symptoms: Cramps
Onset Time: 8- 16 hrs
Common Foods: Meat, Milk, Fish, Vegetables (protein foods)

46
Q

How is bacillus cerus transmitted and how do you prevent it?

A

Transmission: Cross Contamination,
Improper Storage Temp.

Prevention:

  • Keep Foods out of Danger Zone
  • Prevent cross contamination
47
Q

What kind of bacteria is C bot?

A

Anaerobic

Spore Former

48
Q

What is the difference between the c bot bacteria and toxin?

A

Spores/bacteria are heat tolerant and toxin is heat sensitive (Destroy by Heating at 100C)

49
Q

What kind of toxin does C bot produce?

A

neuro toxin- Toxin affects the nervous system

50
Q

What foods are more at risk of getting c bot?

A

Low acid foods are more at risk for Cbot

51
Q

What are the symptoms of c bot?

A 
Symptoms:
Vomiting
Constipation 
Double vision
Death
52
Q

Most cases of botulism are caused by?

A

Home canned foods

53
Q

What is infant botulism?

A

Infant botulism caused by C. botulinum growing in infants’ intestine and producing the toxin.

Honey may contain the spores of C. botulinum.

54
Q

What is a mycoplasma toxin?

A

General name that are toxins produced by moulds

55
Q

What is aflatoxin?

A

Caused by aspergillum flavus

Specific microtoxin oroduced by this mould

56
Q

What are the sources of Aspergillus flavus?

A

Peanuts
Tree nuts
Corn

If stored in humid environment/warm temp them the mould will develop and produce the aflotoxin

57
Q

Is aspergillus flavus a bacteria?

A

No, mould

58
Q

What can Aspergillus cause?

A

Liver cancer

59
Q

What is HACCP?

A

Hazard analysis and critical control point

60
Q

What are the 7 steps of HACCP?

A
  1. The analysis of hazards and assessment of risk (Biological, Physical, Chemical, Allergenic)
  2. Determination of Critical Control Points
  3. Establish Critical Limits
  4. The monitoring of each critical control point on a set schedule
  5. The establishment of clearly defined corrective actions to be taken if a deviation occurs at a critical control point
  6. Establish verification procedures to determine if the processes are getting done properly (Checking the Checkers)
  7. The keeping of adequate records so that the source of problem can be traced
61
Q

What are critical control points?

A

pH, temp, watre activity (measure of free water), time

62
Q

What are critical limits?

A

Control points at certain max or min points of safety

Advanced Food Science (12 decks)

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