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VPH > Microbial, Parasitic agents > Flashcards

Microbial, Parasitic agents Flashcards

1
Q

Who is responsible for regular contact with the regulatory agencies?

A

CDC

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2
Q

Who is responsible for red meat, poultry and egg products

A

USDA-FSIS

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3
Q

who is responsible for milk seafood and shell eggs?

A

FDA

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4
Q

What are the 5 most commonly identified pathogens?

A

Salmonella

Ecoli

Campylobacter

Listeria monocytogenes

Toxoplasma

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5
Q

What are the common microbial foodborne pathogens

A

C. botulinum

S. aureus

C perfringes

Ecoli
Vibrio

Salmonella

Campy

Listeria

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6
Q

What are the bacteria causing disease due to production of a preformed toxin thats acute?

A

C botulinum

S aureus

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7
Q

What are preformed toxins and what do you want to avoid?

A

Toxins present in food before food is ingested

food is then inadequately cooked or reheated

avoid a/b

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8
Q

What is the most deadly food borne illness?

What is the incubation period

What is it associated with?

A

botulism

acute- 12 to 36 hrs after ingestion

canned vegetables and raw meats of sea animals in Canada and Alaksa

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9
Q

Where is the most likely source for a staph infection?

A

Food workers who carry the bacteria and improperly handle food

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10
Q

What bacteria produces an enterotoxin and is unique bc it is often caused by meat and poultry dishes that have been cooked and allowed to cool slowly

A

C perfringens

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11
Q

What is the toxin that E coli produces and who does it infection and what are the c/s

A

verocytotoxins

young and elderly

hemorrhagic colitis, hemolytic uremic syndrome-renal failure

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12
Q

what are the three spp of vibrio which are important in food borne illnesses

A

cholera

parahemolyticus

vulnificus

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13
Q

which vibrio is associated with outbreaks among ppl after drinking contaminated water and foods due to inadequate sewage disposal and poor sanitation

A

cholera

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14
Q

which virbrio has mild cholera like symptoms

and which one causes septicemia in humans almost always associated with eating raw oysters

A

parahemolyticus

vulnificus

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15
Q

Which salmonella is in cows milk

A

dublin

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16
Q

what parts of the broiler chicken have salmonella on them and which part of processing process allows the spread of the bacteria

A

stem feathers and feces

chill water

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17
Q

which serotype of salmonella is most commonly associated with shell eggs. which part of the egg does it infect?

A

Enterica serovar

ovary-penetrate the egg shell

18
Q

which salmonella is the most common cause of salmonella food borne illness? how do you get it

A

S enteritidis

19
Q

which salmonella is the most common serotype in humans

A

typhimurium

20
Q

What is a bacteria that has a low infective dose that is also a common inhabitant of many spp which means any time food is improperly handled it can cause illness

A

campylobacter

21
Q

Which bacteria can cause a range of symptoms in humans from enteritis to extra-intestinal complications such as meningitis, UTI, and reactive arthritis

A

campy

22
Q

Which bact is a precursor to guillain-barre syndrome?

A

campy

23
Q

What are some other sources of campy?

A

raw or inadequately cooked foods

non-cholorinated water

unpasteurized milk

24
Q

Where will you find listeria?

A

Cheeses

Pork

25
Q

Who are particularly susceptible to listeria monocytogenes?

what could the c/s be

A

newborns, pregnant women, immunosuppressed

servere +/- meningitis and abortions

26
Q

which bacteria grows and multiplies under refrigeration

A

Listeria monocytogenes

27
Q

What bacteria are you worried about in raw milk?

A

L moncytogenes

28
Q

what are the CDC specfic recommendations for listeria?

A

follow the “sell by”/use-by dates

29
Q

Where will you see aeromonas hydrophilia infections?

A

seafood

30
Q

What is your tapeworm of beef?

A

Taenia saginata

31
Q

Tapeworm of pork?

A

taenia solium

32
Q

Tapeworm of fish?

A

Diphyllobothrium latum

33
Q

what parasite is in bear meat and are not killed when the carcass is frozen bc the meat contains an anti-freeze like protein that protects the bear from getting frostbite when they hibernate

how do you kill this parasite?

A

Trichinellosis

can’t freeze it…so cook it

34
Q

swine that are fed uncooked garbage are improtant hosts for which parasite?

A

Trichinella spiralis

35
Q

Does the US test for trichinella?

A

no carcass inspection unless the pork is exported to the EU-and it will be tested the same way the EU does it-microscopically

36
Q

What is the temperature set by USDA to cook pork to get rid of trichina larva?

A

137F

37
Q

Are carcasses of cattle or hogs that are mildly/moderately infected with cysticerci of t. saginata or t. solium passed?

A

Yes!!! but they are restricted products

if there is extensive involvement then they are condemned

38
Q

What temperature does the FDA recommend that raw fish to be cooked at?

A

145F

39
Q

Consuming raw salmon may have what parasite?

A

anisakis/codworm

40
Q

What is the most common zoonitic parasite of swine in the US?

A

Toxoplasma

41
Q

How can you prevent getting toxo?

A

wash hands after handling meat and it should be cooked to 151F

don’t feed cats undercooked meat bc of this too

VPH (7 decks)

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