Lesson 4 - Foodborne Illnesses w/o microbes Flashcards
Are caused by consuming contaminated food and beverages
Foodborne Illnesses
most infections are caused by? (3)
bacteria, viruses, or parasites
a disease transmitted to people by food
foodborne illness
how many conditions must be met for an illness to be considered an outbreak?
3
enumerate the conditions for an illness to be considered as an outbreak
- two or more people have the same symptoms after eating the same food
- an investigation is conducted by state and local regulatory activities
- an outbreak is confirmed by a laboratory analysis
8 disadvantages or impacts to an organization
- loss of customers and sales
- loss of reputation
- negative media exposure
- lower staff morale
- staff missing work
- increased insurance premiums
- staff retiring
- human costs (loss of work, medical costs, and long term disability / death)
Ingestion of food containing toxic substances/chemicals produced by bacteria or other sources
food intoxication
previously well individuals who develops at least 2 of any gastrointestinal, neurologic, or generalized signs and symptoms with onset at least 30 mins after taking the implicated meal or food
food poisoning
how does FBI occur?
upon consumption of unsafe food which contains any contaminants or harzards
3 contaminants / hazards that cause FBI
- biological
- chemical
- physical
4 major causes of FBI
- time and temperature abuse
- cross-contamination
- poor personal hygiene
- poor cleaning and sanitizing
Groups at risk for FBI (3)
- elderly people
- preschool aged children
- people with compromised immune systems
examples of people with compromised immune systems?
- cancer patients on or chemo treatment
- those with HIV or AIDS
- transplant patients
- those under medications
Examples of Temperature Control for Safety (TCS) foods
- milk and dairy products
- meat-beef, pork, lamb
- shell eggs
- fish
- backed potatoes
- shellfish and crustaceans
- heat treated foods (cooked rice, beans, and vegetables)
- sprouts and sprout seeds
- tofu or other soy protein
- sliced melons, tomatoes, and leafy greens
- untreated garlic and oil mixtures
- ready to eat foods (bakery items, sugar, spices and seasonings)
symptoms of FBI
- diarrhea
- vomiting
- fever
- nausea
- abdominal cramps
- jaundice
onset time of FBI symptoms
ranges from 30 mins to as long as 6 weeks
points to remember
FATTOM
food, acidity, temperature, time, oxygen, moisture
Who may contaminate food?
- terrorists/activists
- disgruntled current/former staff
- vendors/food handlers
- competitors
what did FDA created as a tool to identify the points in operation where food is at risk?
ALERT (acronym)
Assure, Look, Employees, Reports, Threat
Identify which component of ALERT is being described:
make sure that products received are from safe sources
Assure
Identify which component of ALERT is being described:
monitor the security products in the facility
Look
Identify which component of ALERT is being described:
know who is in your facility
Employees
Identify which component of ALERT is being described:
Keep information related to food defense accessible
Reports
Identify which component of ALERT is being described:
identify what you will do and who will be contacted if there is suspicious activity or threat at the operation
Threat
Things to do (responding to a FBI outbreak)
- gather information (contact info, symptoms, food eaten etc)
- notify authorities
- segregate product (for laboratory testing)
- document information (pack size, sell by date, product code)
- identify the staff (make a list of scheduled food handlers)
- cooperate with the authorities (provide necessary documents: HACCP, temperature logs, production records)
- review procedures
4 microorganisms that have the highest contribution to foodborne poisoning cases worldwide
- Norovirus
- Campylobacter
- Salmonella
- Listeria monocytogenes
Significant factors that contribute to contamination of foods? (food safety issues)
● use of contaminated raw material
● Infected person handling foods
● Cross contamination
● Improper cleaning and sanitation
● Food from unsafe sources
● Contaminated food eaten raw
● Contaminated containers and pipelines
● Seam defects in packages
● Intentional additives in quantities above safety
level
● Poisonous substances mistaken as food
ingredients
● Contamination during storage
● Untreated sewage/sludge used as fertilizer for
vegetable crops
● Contamination from insects and pests
● Poor personal hygiene practices
● Food allergens in menu preparation/food
products without proper labeling or warning to
customers
