Outcome 2 Flashcards
What are the visible signs that food is unfit to eat?
You can usually see it, smell it or taste that the food is off
Signs include off odours, discolouration, slime production, mould spots, flavour change, texture change, and pest evidence.
What are the main causes of food spoilage?
Bacteria, yeast and moulds, enzymes, over ripening, physical damage, taint, pests and parasites
Examples include sour milk, rotten meat, slime on fish, and mould on bread.
What are food poisoning bacteria?
Bacteria that cannot be seen, smelled, or tasted but can cause illness
Examples include Salmonella and Staphylococcus aureus.
What two ways can bacteria cause food poisoning?
Infection and intoxication
Infection involves live bacteria multiplying in the body, while intoxication involves toxins produced by bacteria.
What are common symptoms of food poisoning?
Diarrhoea, vomiting, nausea, fever, stomach pain, dehydration
Severe cases may lead to possible death.
Name three common food poisoning bacteria.
- Salmonella
- Staphylococcus aureus
- Clostridium perfringens
What are the sources of pathogenic bacteria?
- Raw foods
- Humans
- Pests and pets
- Dust and soil
- Waste food and refuse
What are high-risk foods?
Foods that contain high protein and high moisture supporting microbial growth
These foods are intended for consumption without treatment that would destroy micro-organisms.
What is a case in relation to food poisoning?
One person showing symptoms of food poisoning after eating contaminated food
The illness must be confirmed by a doctor.
What is a convalescent carrier?
A person who has recovered from a food illness but continues to transmit pathogenic bacteria without showing symptoms.
What is direct contamination?
The transfer of pathogens directly from one source to food.
What is indirect cross contamination?
The transfer of pathogens from one source to food via an intermediary vehicle.
List main food vehicles for pathogens.
- Raw meat
- Poultry
- Egg dishes
- Cooked meats
- Fish and shellfish
- Desserts
- Milk and dairy products
- Salads
What are the main sources of Salmonella?
- Raw meat
- Poultry
- Milk
- Eggs
- Human carriers
- Animal excreta
- Domestic pets
What are common food vehicles associated with Salmonella?
- Meat dishes
- Poultry
- Eggs/raw egg products
- Raw milk and dairy products
What specific control measures are recommended for Salmonella?
- Slaughterhouse hygiene
- Exclude carriers from food handling
- Prevent cross contamination
- Strict temperature control
What are the main sources of Staphylococcus aureus?
- Humans
- Raw milk from diseased udders
What food vehicles are associated with Staphylococcus aureus?
- Milk
- Desserts with fresh cream
- Cooked cold meats
- Ready-to-eat meat products
What specific control measures are recommended for Staphylococcus aureus?
- Minimize direct contact with high-risk food
- Good personal hygiene
- Temperature control
What are the main sources of Clostridium perfringens?
- Human and animal intestines
- Raw meat and poultry
- Soil
- Flies/insects
What food vehicles are associated with Clostridium perfringens?
- Undercooked meats
- Casseroles/stews
- Meat gravies
What specific control measures are recommended for Clostridium perfringens?
- Strict temperature control
- Refrigerated storage
- Prevention of cross contamination
What are the main sources of Clostridium botulinum?
- Soil
- Fish
- Meat
- Vegetables
What food vehicles are associated with Clostridium botulinum?
- Improperly canned fish and meat
- Vacuum packed smoked fish
- Vegetables in oil
What specific control measures are recommended for Clostridium botulinum?
- Use only intact sealed cans
- Strict control over canning process
What are the main sources of Bacillus cereus?
- Cereals
- Dried foods
- Soil
- Dust
What food vehicles are associated with Bacillus cereus?
- Cooked/reheated rice
- Foods containing spices
- Soups and vegetables
What specific control measures are recommended for Bacillus cereus?
- Thorough cooking
- Effective cold storage
- Avoid reheating rice
What is the difference between food poisoning and food borne illness (FBI)?
FBI has a longer incubation period and only needs a small number of organisms to cause illness
In FBI, food acts as a vehicle and microorganisms do not multiply in the food.
What are the main sources of Campylobacter?
- Animals
- Birds
- Dirty water
- Sewage
What food vehicles are associated with Campylobacter?
- Undercooked poultry
- Raw milk and products
- Untreated water
What specific control measures are recommended for Campylobacter?
- Slaughterhouse hygiene
- Prevention of cross contamination
- Strict temperature control
What are the main sources of Listeria?
- Soil
- Decaying vegetation
- Human and animal faeces
What food vehicles are associated with Listeria?
- Unpasteurised milk/dairy products
- Cooked meat
- Ready-to-eat vegetables
What specific control measures are recommended for Listeria?
- Temperature control
- Avoidance of cross contamination
- Good food hygiene practices
What are the main sources of Escherichia coli?
- Human and animal intestines/faeces
What are good personal hygiene standards?
Maintaining cleanliness to prevent bacteria from entering food
Includes proper hand washing, wearing clean clothing, and avoiding cross-contamination.
What specific control measures are recommended for Listeria?
Good Food Hygiene Practices including:
* Thorough washing of foods to be eaten raw
* Strict observance of ‘use by’ dates
* Pregnant women should avoid soft cheese and pâté
These measures help minimize the risk of Listeria infection.
What are the main sources of Escherichia coli O157?
Main sources include:
* Human and animal intestines/faeces
* Animal carcasses (especially cattle/sheep)
* Sewage/manures
* Soil
* Water
* Raw meat/vegetables
E. coli O157 can be found in various environments and food products.
What food vehicles are associated with E. coli?
Food vehicles include:
* Rare and undercooked meat (especially burgers and minced meat)
* Raw milk/unpasteurized dairy products
* Cooked meats
* Ready to eat raw produce (especially lettuce and fresh herbs)
* Unpasteurized fruit juice
These foods can harbor E. coli if not handled properly.
What is the infective dose for E. coli?
Less than 100 bacteria
This highlights the high risk associated with E. coli infections.
What temperature is recommended for thorough cooking of meat to prevent E. coli?
75°C
This temperature is crucial for killing harmful bacteria in meat.
What are the specific control measures for E. coli?
Control measures include:
* Thorough cooking of meat to 75°C
* Pasteurization of milk/fruit juice
* Thorough reheating of ready meals to 82°C
* Prevention of cross-contamination
* High standards of personal hygiene
These measures are essential for food safety.
What is the correct hand washing technique?
Apply 3-5mls of liquid soap, lather for 20 seconds, rinse in warm water, dry with a clean towel, and turn off the tap with the towel
Proper hand washing is vital for preventing food contamination.
What are the types of food contaminants?
Types of food contaminants include:
* Chemical contaminants
* Physical contaminants
* Microbial contaminants
* Allergenic contaminants
Understanding these helps in preventing food poisoning.
What is the difference between a food allergy and a food intolerance?
Food allergy involves the immune system; food intolerance involves the digestive system
Allergies can cause severe reactions, while intolerances generally lead to milder symptoms.
What treatments are available for a severe food allergy?
Antihistamines and a pen containing adrenaline (epi pen)
These treatments are crucial for managing anaphylactic reactions.
What are the 14 categories of allergens that must be labeled in food products?
Categories include:
* Cereals containing gluten
* Celery
* Crustaceans
* Eggs
* Fish
* Lupin
* Milk
* Molluscs
* Mustard
* Nuts
* Peanuts
* Sesame
* Soybeans
* Sulphur dioxide/sulphites
This labeling is required by EU regulations to protect consumers.
What are the key points to avoid cross-contamination?
Key points include:
* Wash raw foods
* Keep raw and cooked foods apart
* Use different utensils
* Wash hands thoroughly
* Keep kitchen surfaces clean
These practices help ensure food safety.
What are the symptoms of a food allergy?
Symptoms include:
* Diarrhea
* Vomiting
* Anaphylaxis
These symptoms can vary in severity and require prompt attention.
Fill in the blank: A severe food allergy can cause a life-threatening reaction called _______.
anaphylaxis
Anaphylaxis is a medical emergency that requires immediate treatment.
How can food poisoning be prevented?
Prevent by:
* Maintaining personal hygiene
* Cooking and storing foods correctly
These practices minimize the risk of foodborne illness.
