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BIOL 203 > Lesson 10 > Flashcards

Lesson 10 Flashcards

1
Q

what is risk ?

A

a measure of the probability and severity of harm under DEFINED CONDITIONS OF EXPOSURE

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2
Q

what is the risk of dying from cancer in canada ?

A

30%

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3
Q

what is the risk of dying from heart disease in canada ?

A

19.7%

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4
Q

what does risk depend on ?

A

behavior

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5
Q

what are 4 diseases in which risk of death depends on diet ?

A

cancer
heart disease
stroke
diabetes

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6
Q

what is the rate of risk of acquiring a foodborne illness in Canada per year ?

A

1/8 people so 12.5%

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7
Q

what is chronic sequelae ?

A

chronic complications following an acute illness

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8
Q

what is a risk in foodborne illnesses in 2-3% of cases ?

A

chronic sequelae which may be more detrimental than the acute disease

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9
Q

what are pathogens ?

A

microorganisms capable of causing disease

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10
Q

are all bacteria pathogenic ?

A

no

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11
Q

what are 5 classes of people that are more susceptible to pathogens ?

A 
very young
very old 
pregnant women 
malnourished
compromised immune systems
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12
Q

what are foodborne illnesses ?

A

illness transmitted to human beings through food and water, caused by an infectious agent (foodborne infection) or a poisonous substance (food intoxication, so by an agent’s toxic secretions)

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13
Q

what are the two ways foodborne illnesses are transmitted to humans ?

A

through food and water

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14
Q

foodborne infections are caused by eating foods contaminated by _____

A

live pathogens

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15
Q

what are 4 symptoms of foodborne infections ?

A

abdominal cramps
fever
vomiting
diarrhea

due to the pathogens proliferating in the GI tissue

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16
Q

what is food intoxication caused by ?

A

eating foods containing natural toxins produced by pathogens (meaning the pathogens do not necessarily need to be in there)

enterotoxins (infect GI)
or neurotoxins (infect nervous system)
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17
Q

how long do you get sick once contaminated food is consumed ? what does it depend on

A

onset of symptoms depends on the time it takes for the pathogens to grow and proliferate in the small intestines

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18
Q

how long is the onset of symptoms for food intoxication ?

A

within a few hours

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19
Q

what are 4 classes of pathogens in food ?

A

foodborne bacterial pathogens

foodborne viral pathogens

bacterial toxin producers

other microorganism producing toxins

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20
Q

what are 4 exampels of foodborne bacterial pathogens ?

A

campylobacter jejuni
salmonella
E. coli
listeria

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21
Q

what is an example of a foodborne viral pathogen ?

A

Norwalk virus

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22
Q

what are 2 examples of bacterial toxin producers ?

A

staph aureus

clostridium botulinum

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23
Q

what are 2 examples of other microorganisms producing toxins ?

A

fungi: aflatoxin
algae: marine toxins

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24
Q

how does sex happen for bacteria ? what is it called ?

A

uncoupled sexual production

pili extend to other cells, permitting exchange of genetic information, permitting an exchange of genes from a donor cell to a recipient cell

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25
Q

explain bacterial reproduction

A

there is none. two cells come together, modify, and then go apart.

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26
Q

when does bacterial uncoupled sexual production become a problem ?

A

when bacteria exchange genes for antibiotic resistance (esp inside of livestock)

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27
Q

what are 2 ways to contaminate food with campylobacter jejuni ?

A

eating undercooked meat

improperly handling poultry

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28
Q

what is a dangerous practice when it comes to rinsing raw poultry? what does it put at risk for ?

A

washing or rinsing raw poultry before cooking it is potentially unsafe bc of the splashing of contaminated water, which may lead to the transfer of pathogens to other foods and kitchen surfaces

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29
Q

what 3 diseases are related to campylobacter jejuni ?

A

Guillain-Barre syndrome (neuromuscular paralysis)

reactive arthritis

IBS

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30
Q

which neurodegenerative disease is linked to campylobacter jejuni and what is the association ?

A

Guillain-Barre

1 case for GBS for every 1000 of campylobacteriosis

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31
Q

what percentage of people with GBS have evidence of recent campylobacter infection ?

A

40%

32
Q

can patties be cooked raw ?

A

no

33
Q

why can’t patties be cooked raw, but steaks can ?

A

because steaks : pathogens stay on the surface, so searing it is fine

but for patties, the pathogens are mixed throughout the grinding process

34
Q

what are two things that happen in patties during the grinding process ?

A

increase the surface area for protein-rich tissue for microbes to grow

+ supplies oxygen for microbes to grow and multiply

35
Q

what is a main cause of E.coli infections ?

A

mechanically tenderized meat (incising the surface of meat to tenderize it)

36
Q

what is a way of reducing risk of E. coli

A

indicating when a meat has been mechanically tenderized

37
Q

where is listeria found ?

A

in soil and water

38
Q

what are two ways listeria adapted to increase its pathogenicity?

A

forms biofilm on surfaces

can grow and multiply in refrigerator

39
Q

which pathogen can find its way into packaged food ?

A

listeria

40
Q

what is biofilm

A

sticky, slimy film that adheres on surfaces

41
Q

what is listeria killed by ?

A

pasteurization and cooking

42
Q

what happened in the listeriosis outbreak in Ontario ?

A

contaminated after factory cooking lunch meats and hot dogs

43
Q

why can listeria infection risk increase with using precut lettuce ?

A

cutting liberates nutrients previously confined to insides of plant cells, and these released nutrients become food for pathogens to grow

+ precut lettuce hard to wash properly

44
Q

what are 3 words for the Norwalk virus ?

A

norovirus
stomach flu
winter vomiting disease

45
Q

what are 4 symptoms of the Norwalk virus ?

A

vomiting
diarrhea
abdominal pain
body aches

46
Q

what is the contagiousness and duration of Norwalk virus symptoms ?

A

very contagious, but short lived symptoms (less than 2 days)

47
Q

what are 3 ways to transmit the Norwalk virus ?

A

contaminated food
contaminated water
human contact

48
Q

what areas of the body is staph aureus commonly found (2)

A

hands and nose

49
Q

explain the mechanism of action of the staph aureus

A

cooked food contaminated w staph aureus when served by a person with unwashed hands

bacteria multiply and produce a toxin
when leftover food is reheated, it destroys the bacteria but not the toxin

50
Q

how long does it take for the staph aureus symptoms to occur ? what are they

A

nausea, vomiting, stomach pain 1-6 hours after consumption

51
Q

what does clostridium botulinum produce ?

A

botulinum

52
Q

what is the most poisonous substance known to man ?

A

botulinum

53
Q

where is botulinum found in nature ?

A

in spores in plants and in soil

54
Q

which toxin doesn’t need oxygen to multiply ?

A

botulinum

55
Q

what is the most common cause of intoxication from botulinum?

A

home canned foods and homemade garlic and oils stored at room temperature

56
Q

what kind of toxins do fungi produce ?

A

mycotoxins

57
Q

what is aflatoxin ?

A

a type of mycotoxin, produced by fungi in mouldy crops

58
Q

what legume contains trace amounts of aflatoxin ?

A

peanuts

59
Q

aflatoxin may cause which disease ?

A

liver cancer

60
Q

what regions in the world are especially vulnerable to liver cancer due to aflatoxin ?

A

africa (40%)
east asia
western pacific

(north america and europe 0%)

61
Q

what is the most well known algae toxin ?

A

algae which produce toxic red tides

62
Q

how can climate change increase toxic red tides ?

A

favoring the growing conditions

63
Q

what is a pesticide ?

A

any chemical used to control unwanted insects, fungi, weeds

64
Q

where do 99% of deaths due to pesticides occur ?

A

in developing countries

65
Q

what are the three modes of entry of pesticides ?

A

inhalation
dermal contact
ingestion

66
Q

who is at most risk of dying from pesticides ?

A

those who apply it

67
Q

what is the reference dose ?

A

a function of the dose at which no effects from pesticides are observed, and then divided to account for more vulnerable people and amount of evidence

68
Q

what is the risk of pesticides dependent on ?

A

where you live

69
Q

what is the main factor of food preservation techniques ?

A

temperature (heat or cold)

70
Q

what is irradiation ?

A

use of low dose radiation to kill pathogens on food

71
Q

irradiation is permitted by Health Canada on which 3 foods ?

A

spices
onions and potatoes
wheat flour

72
Q

what international symbol do irradiated foods have ?

A

radura

73
Q

what does irradiation prevent on onions and potatoes ?

A

premature sprouting

74
Q

is irradiation really related to cancer ?

A

no ! most potential human hazards are false alarms leading to overregulation

75
Q

is irradiation safe ?

A

yes

76
Q

what are nitrites ?

A

an additive used to preserve lunch meats and sausages

77
Q

are nitrites safe ?

A

they are considered a necessary evil (risk-risk tradeoff): they are carcinogenic but prevent botulism

BIOL 203 (11 decks)

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