Lecture 2 Flashcards
What are the 2 classifications of food borne diseases?
Food Infection
Food intoxication
what is the different between food infection and intoxication?
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
What are the bacterias that cause a food infection?
Salmonella bacteria Ecoli Clostridia perfringens Listeria monocytogenees Campylobacter jejuni Shigella dysenteeriae
What causes salmonellosis and what are the sources?
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
To produce salmonellosis symptoms, how much of the bacteria is necessary?
Large number (10^6 CFU/g) necessary to produce symptoms
What is the incubation period and symptoms of salmonellosis?
Incubation period = 7 – 72 hr
Symptoms:
Nausea, Abdominal Pain, Diarrhea, Vomiting
How do you get rid of salmonella?
Proper cooking you can get rid of bacteria cause its heat sensitive
Can salmonella bacteria grow with or without O2?
Yes, can grow with either
What are the sources, incubation period and symptoms of E coli?
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
How do you get rid of E.coli?
Its heat sensitive so cook it
What is an incubation period?
Time between ingestiong and until you show signs and symptoms
What is the other name for E coli?
Hamburger bacteria
How is E coli transported?
Person to Person, Food to Person
Most outbreaks are associated with
Restaurant, catered events, health care institutions
Why don’t we know the fool magnitude of E coli?
We don’t know the true magnitude because the reporting system is based on infected individuals seeking medical attention.
What temp should ground beef be cooked too?
68.3C
How can you prevent E coli poisoning?
Proper cooking and preventing cross contamination from raw foods and food handlers.
What are the sources, incubation and symptoms of Clostridia perfringens?
Common in cooked foods (beef, gravy, stew, casseroles, dressings, etc.)
Incubation period: 9-15 hrs.
Symptoms :
Diarrhea
Gas
-affects GI track
What is the origin of Clostridia perfringens?
Origin: Animal/Human Waste, Sewage, Dust, Soil
Is Clostridia perfringens anaerobic, and vegetative or spores?
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
What are the sources, incubation period and symptoms of Listeria monocytogenes?
Dairy
Incubation Period: 12 hrs
Symptoms: Fever Nausea Vomiting Fatigue
What is special about listeria bacteria?
Opportunistic bacteria:
Affects people that are already compromised or have lower immune systems already like children and elderly
What does listeria causes?
Listeriosis
Can listeria grow at fridge temps?
Yes
Can listeria cause death?
Yes
What are the sources, symptoms and onset time for campylobacter jejuni?
Common Food: Raw Foods (Milk, Meat, Poultry)
Symptoms:
Abdominal Pain
Bloody Diarrhea
-enterric diseases
Onset Time: 2- 5 days
What can campylobacter jejuni tolerate a little bit of?
Microaerophile (tolerate only 3-6% O2)
How do you prevent campylobacter jejuni?
Prevention
Cook Foods
Transmission
Cross Contamination
What is one of the major causes of food morn infection?
campylobacter jejuni
is campylobacter jejuni apart of the intestinal microflora in mammals and birds?
Yes
What is the major source of campylobacter jejuni in our foods?
Fecal matter from healthy mammals and birds is probably the major source of C. Jejuni in our foods.
Where can you find shigella dysenteriae?
(Human intestine, animal intestine)- inf cal matter
What kind of bacteria is shigella?
Facultative anaerobic
What does shigella cause?
Shigellosis: bacteria produce a toxin that reverses the absorption of water back into the body
What are the sources, onset time and symptoms of Shigella?
Symptoms:
Diarrhea, Fever, Abdominal Cramps,
Chills, Dehydration
Onset Time: 1- 7 days
Common Foods: Raw Foods, Ready to eat salads, dairy
How do you prevent shigella?
Prevention: Cook Foods,
Proper Food Handling
Transmission: Cross Contamination
Is shigella heat sensitive?
Non spore forming bacteria and is heat sensitive
What are the main sources of food intoxication?
Staphylococcus aureus
Bacillus Cerus
Clostridium Botulinum
Aspergillus Flavus
What kind of bacteria is staph?
Mesophilic (30-350C)
Heat Sensitive
Toxin Production
Whats interesting between staph bacteria and the toxin it produces?
Bacteria itself is heat sensitive, but the toxin it produces is heat tolerant
-F250F = 11 min
what are the symptoms of Staph?
Nausea, Abdominal Cramp, Diarrhea,
Vomiting, Headache
Symptoms usually appear about 4 hrs after consuming the toxin
What are the causes of staph food poisoning?
Inadequate refrigeration
Food prepared too far in advance
Infected person, poor personal hygiene
Inadequate cooking
Holding the food warm for too long
What is the only type of food that is not suitable to produce staph?
Acidic foods
What re the main source of staph poisoning?
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.
What type or bacteria is bacillus cerus?
Spore forming or vegetative cells
Facultative
What are the 2 types of bacillus cerus?
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)
How is bacillus cerus transmitted and how do you prevent it?
Transmission: Cross Contamination,
Improper Storage Temp.
Prevention:
- Keep Foods out of Danger Zone
- Prevent cross contamination
What kind of bacteria is C bot?
Anaerobic
Spore Former
What is the difference between the c bot bacteria and toxin?
Spores/bacteria are heat tolerant and toxin is heat sensitive (Destroy by Heating at 100C)
What kind of toxin does C bot produce?
neuro toxin- Toxin affects the nervous system
What foods are more at risk of getting c bot?
Low acid foods are more at risk for Cbot
What are the symptoms of c bot?
Symptoms: Vomiting Constipation Double vision Death
Most cases of botulism are caused by?
Home canned foods
What is infant botulism?
Infant botulism caused by C. botulinum growing in infants’ intestine and producing the toxin.
Honey may contain the spores of C. botulinum.
What is a mycoplasma toxin?
General name that are toxins produced by moulds
What is aflatoxin?
Caused by aspergillum flavus
Specific microtoxin oroduced by this mould
What are the sources of Aspergillus flavus?
Peanuts
Tree nuts
Corn
If stored in humid environment/warm temp them the mould will develop and produce the aflotoxin
Is aspergillus flavus a bacteria?
No, mould
What can Aspergillus cause?
Liver cancer
What is HACCP?
Hazard analysis and critical control point
What are the 7 steps of HACCP?
- The analysis of hazards and assessment of risk (Biological, Physical, Chemical, Allergenic)
- Determination of Critical Control Points
- Establish Critical Limits
- The monitoring of each critical control point on a set schedule
- The establishment of clearly defined corrective actions to be taken if a deviation occurs at a critical control point
- Establish verification procedures to determine if the processes are getting done properly (Checking the Checkers)
- The keeping of adequate records so that the source of problem can be traced
What are critical control points?
pH, temp, watre activity (measure of free water), time
What are critical limits?
Control points at certain max or min points of safety
