PMPVH - Week 3

Question 1

which food borne pathogen is associated with the highest case fatalitity rate in the UK? M

Answer 1

Listeria monocytognes

Question 2

Which food group is associated with the highest risk of food bourne disease?
How is this calculated?

Answer 2

Poultry - campylobacter
Poultry>Eggs>Seafood>RedMeat>Milk>OtherDairyProd
RATIO = COMPARED WITH COOKING VEGETABLES= BASELINE

Question 3

Most commonly reported zoonosis in UK

Answer 3

Campylobacter.
Endemic in animals (poultry-main, cattle, sheep, pigs)
Food and NON food (waters)

Question 4

Incubation period for Campylobacter

Answer 4

2-5 DAYS.
Diarrhoea, Abdo pain, SELF LIMITING 10 DAYS therefore not commonly seen by GP
Rare sequalee: Gillian-Barre syndrome

Question 5

Seasonal increase in Campylobacter?

Answer 5

Spring and Summer = Peak

Similar seasonal pattern observed in poultry and humans

Question 6

Second most common cause of food poisoning in UK

Answer 6

Decreasing trend but Salmonella still second most common

Question 7

Eggs + Salmonella

Answer 7

Eggs can contaminated before the shell is formed.

Question 8

Which spores can survive pastuerisation

Answer 8

Bacilus cerus produces spores that survice pastuerisation

Question 9

Hepatitis E

Answer 9

increasing number of Uk cases , high prev in uk pigs

Question 10

Examples of food bourne hazards

Answer 10

Bacillus
Clostridium
Listeria
Mycotoxins

Question 11

Campylobacter target by 2015

Answer 11

Reduce % of birds with highest level of infection from current 27% to 10% by 2015.

Question 12

Salmonella food poisoning

Answer 12

Incubation period: 12-48 hours
Diarrhoea, vomiting and abdo pain
Fever
Self limiting within 3-5 days (c.f. campylobacter self limiting in 10 days)

Question 13

Salmonella control programs a) breeding chicken

b) Laying flock c) Broiler flocks

Answer 13

Compulsory testing for Salmonella
If positive for S. enteridis or S. typhimurium flock is culled.
UK Breeding sector effectively free of S. enteridis/thyphimurium
b) Laying flock: Vaccination
c) Broilers: Testing before slaughter then cleaning, disinfection and monitoring when +VE

Question 14

British Lion Quality

Answer 14

Compulsory Salmonella vaccination

Question 15

Incubation period for Listeria in humans

Answer 15

2-4 weeks
Non-invasive, flu like symtoms
BUT can be invasive form: Abortion, meningoencephalitis, children and immunocompromised

Question 16

Which pathogen is very common in pigs where it is normally asymtomattic but can cause disease in himans

Answer 16

Yersinia entercolitica
Found in undercooked pork products, also in untreated water, unpasteurised milk.
Other hazards in pork:
-Salmonella, Camplylobacter, Yersinia, Hep E, Trichinella, Aeromonas

Question 17

Significance of Hepatitis E

Answer 17

Increasing number of human cases
Processed pork products are biggest risk
High prevalence in pigs in UK.

Question 18

Hazards in pigs

Answer 18

Yersinia
Hep E
Salmonella
Campylobacter
Trichinella
Aeromonas (spoilage pathogen)

Question 19

Hazards in beef

Answer 19

E coli 0157 -low infectious dose (20% preve)
Aeromonas (spoilage pathogen)
Prions (BSE)
Clostridium perfringens

Question 20

How does type of Hepatitis vary between pork products and fish/shellfish products?

Answer 20

Pigs: Hep E (increasing number of human numbers)

Fish/Shellfish: Hep A

Question 21

Hazards in fish and shellfish

Answer 21

Hep A virus
Noro virus (facecal contaim)
Vibrio spp (raw seafood e.g. oysters)
Environmental contaiminents

Question 22

Hazards in honey

Answer 22

Environmental contaminants
Antimicrobial residues
Clostridium botulinum

Question 23

Botulism from honey

Answer 23

Extremely potent environmental pathogen, ubiquitous bacteria in soil
Require anaerobic conditions
Incubation 12-36 h
Tx: Antitoxin.

Question 24

Tracing forward=

Answer 24

Recall of products

cf. tracing back: Identification of source of problem

Question 25

Difference between Microbiological Criterion and Food safety Criterion

Answer 25

Microbiological Criterion: Defines acceptability of product or process
Food Safety Criterion: Acceptability of product to be put on market

Question 26

Using only portable water in food production is a risk management for

Answer 26

Campylobacter and Vibrio (OYSTERS)

Question 27

Risk management options before and after harvesting for fish and shellfish include:

Answer 27

Hazards: Hep A, Norovirus, Vibrio.
Relaying: Harvested from contaminated area and moved to clean area for AT LEAST 2 months
Depuration: Shellfish placed in clean RE-CIRCULATING seawater treated by UV radiation for at least 42 hours

DEPURATION and RELAYING highly effective against bacteria, less effective against virus’

Question 28

Food handlers are a common source of contamination with

Answer 28

Staph. auerus

Question 29

A disease in animals where there is a statutory requirement to report lab confirmed isolation of organisms is known as a

Answer 29

Reportable disease = confirmed isolation

Differentiate from Notifiable disease (= report is SUSPITION)