Pathogens and HACCP Flashcards
Which disease has a mortality rate of 10%
E.Coli
characteristics of E.Coli
Gram-negative
motile
rod
sources of E.coli
Found in the intestinal tract of most animals
Faecal contamination of water ways or during the slaughterhouse
symptoms of E.coli
diarrhoea
Ab pain/cramping
vomiting
What % of E.coli illness ends up as HUS?
15%
how long do E.coli symptoms last?
8 days on average
What is HUS
haemolytic uremic syndrome
which pathogen produces Shiga toxins 1 and 2
e.Coli
What do Shiga toxin 1 and 2 do?
cause damage to the intestinal lining
The Latin name for damage to the intestinal lining
haemorrhagic colitis
C.jejuni and C.coli are what pathogen
campylobacter
characteristics of campylobacter
gram-negative
spiral
requires O2 to survive
common types of campylobacter in NZ
C.jejuni
C.coli
sources of Campylobacter
found in the animal intestinal tract
undercooked poultry
X-contamination
What temp does campylobacter not grown under
30 degrees
symptoms of campylobacter
Bloody/pus diarrhoea
ab pain
AID (Guillain-Barr)
what specific symptoms does C. jejuni cause
inflammation of the heart muscle
Incubation of this disease last 2-5 days
campylobacter
how long do campylobacter symptoms last
1-11 days
Characteristics of salmonella
gram negative
>2000 strains
only need to low number of cells to cause illness
which disease has a major source being meat and unpasteurised milk and eggs
salmonella
symptoms of salmonella
diarrhoea, vomiting, fever, headache
The very young and elderly are at most risk of which diseases
salmonella
campylobacter
for which disease are 5% of people symptomless carriers
salmonella
why does it matter if someone is a carrier
if they are preparing food they are likely to contaminate it
how does salmonella cause disease
reaches the small intestine and produces a toxin
the incubation period of salmonella
12-72 hours
duration of symptoms for salmonella
1-10 days
the mortality rate of Listeria
20%
cases per year of Listeria monocytogenes
20-30
deaths from listeria each year
4
characteristics of Listeria monocytogenes
Gram-positive
very motile
ubiquitous
which disease is consumed frequently
listeria monocytogenes
why is listeria monocytogenes so common in chilled foods
it still grows at room temperature
sources of listeria monocytogenes
undercooked foods
chilled foods
which disease is commonly related to food products like pate, ham, soft cheeses and smoked seafood
listeria monocytogenes
symptoms of listeria monocytogenes
flu-like
meningitis
septicemia
abortion
how does listeria monocytogenes cause disease
moves from the intestine into the bloodstream which can reach the placenta wall
the incubation period of Listeria monocytogenes
3-70 days
which pathogen has a symptom duration period that is mild for several months
listeria monocytogenes
why is very careful cleaning required for Norovirus
faecal matter and vomit contain large quantities of the virus (10^9per gram)
which pathogen causes a disease that is self-limiting
Norovirus
Characteristics of Norovirus
small round
positive RNA strand
single structural protein
foods commonly involved in outbreaks of Norovirus
shellfish and salads (cruise ships)
sources of Norovirus
raw seafood
others vomit/faeces
food contaminated during handling
disease caused by Norovirus
norovirus gastroenteritis
symptoms of Norovirus
projectile vomit
explosive diarrhoea
headache
low-grade fever
what temperatures are considered the ‘danger zone’ for bacteria growth
5-63 degrees
Who are the at-risk groups for Listeria
elderly, immune suppressed, pregnant
which disease does NZ have really high rates of
campylobacter
which pathogens die after being exposed to temps >65 degrees
e.coli
salmonella
for which pathogen did the MPI and NZ poultry association form a partnership to try to decrease the infection rate
campylobacter
How did the NZ govt. educate consumers around campylobacter
4 C's cook clean cover chill
what temperature should foods be cooked above in order to prevent listeria
> 74 degrees
Why is HACCP needed?
size of the food industry
diversity of products
demand for proof of safe food handling
Food safety is achieved using HACCP by ensuring
systematic identification and evaluation of hazards
the development of effective control
What did the food act 2014 state
anyone involved in prep, manufacturing, packing, storage, displaying, transport and selling of food must demonstrate it safely
-required to have a food control plan (FCP) that incorporates HACCP
step 1 of HACCP
Hazard analysis
step 2 of HACCP
Identification of CCP
Step 3 of HACCP
Establish critical limits
step 4 of HACCP
Use a system to monitor CCP
step 5 of HACCP
put a corrective system in place for when monitoring indicates an issue
step 6 of HACCP
establish a procedure to ensure the HACCP effectiveness
step 7of HACCP
Documentation and recording of HACCP
3 types of hazards in HACCP
biological
chemical
physical
biological hazard examples
bacteria, viruses, parasites, yeasts/moulds and toxic algae
chemical hazard examples
pesticides, cleaning chemicals , plant toxins
physical hazard examples
screws, bones, glass
Validation
intial confirmation that HACCP is complete and working
verification
application of methods and testing to ensure HACCP is working according to plan
