PMPVH - Week 3 Flashcards
which food borne pathogen is associated with the highest case fatalitity rate in the UK? M
Listeria monocytognes
Which food group is associated with the highest risk of food bourne disease?
How is this calculated?
Poultry - campylobacter
Poultry>Eggs>Seafood>RedMeat>Milk>OtherDairyProd
RATIO = COMPARED WITH COOKING VEGETABLES= BASELINE
Most commonly reported zoonosis in UK
Campylobacter.
Endemic in animals (poultry-main, cattle, sheep, pigs)
Food and NON food (waters)
Incubation period for Campylobacter
2-5 DAYS.
Diarrhoea, Abdo pain, SELF LIMITING 10 DAYS therefore not commonly seen by GP
Rare sequalee: Gillian-Barre syndrome
Seasonal increase in Campylobacter?
Spring and Summer = Peak
Similar seasonal pattern observed in poultry and humans
Second most common cause of food poisoning in UK
Decreasing trend but Salmonella still second most common
Eggs + Salmonella
Eggs can contaminated before the shell is formed.
Which spores can survive pastuerisation
Bacilus cerus produces spores that survice pastuerisation
Hepatitis E
increasing number of Uk cases , high prev in uk pigs
Examples of food bourne hazards
Bacillus
Clostridium
Listeria
Mycotoxins
Campylobacter target by 2015
Reduce % of birds with highest level of infection from current 27% to 10% by 2015.
Salmonella food poisoning
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)
Salmonella control programs a) breeding chicken
b) Laying flock c) Broiler flocks
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
British Lion Quality
Compulsory Salmonella vaccination
Incubation period for Listeria in humans
2-4 weeks
Non-invasive, flu like symtoms
BUT can be invasive form: Abortion, meningoencephalitis, children and immunocompromised
Which pathogen is very common in pigs where it is normally asymtomattic but can cause disease in himans
Yersinia entercolitica
Found in undercooked pork products, also in untreated water, unpasteurised milk.
Other hazards in pork:
-Salmonella, Camplylobacter, Yersinia, Hep E, Trichinella, Aeromonas
Significance of Hepatitis E
Increasing number of human cases
Processed pork products are biggest risk
High prevalence in pigs in UK.
Hazards in pigs
Yersinia Hep E Salmonella Campylobacter Trichinella Aeromonas (spoilage pathogen)
Hazards in beef
E coli 0157 -low infectious dose (20% preve)
Aeromonas (spoilage pathogen)
Prions (BSE)
Clostridium perfringens
How does type of Hepatitis vary between pork products and fish/shellfish products?
Pigs: Hep E (increasing number of human numbers)
Fish/Shellfish: Hep A
Hazards in fish and shellfish
Hep A virus
Noro virus (facecal contaim)
Vibrio spp (raw seafood e.g. oysters)
Environmental contaiminents
Hazards in honey
Environmental contaminants
Antimicrobial residues
Clostridium botulinum
Botulism from honey
Extremely potent environmental pathogen, ubiquitous bacteria in soil
Require anaerobic conditions
Incubation 12-36 h
Tx: Antitoxin.
Tracing forward=
Recall of products
cf. tracing back: Identification of source of problem
Difference between Microbiological Criterion and Food safety Criterion
Microbiological Criterion: Defines acceptability of product or process
Food Safety Criterion: Acceptability of product to be put on market
Using only portable water in food production is a risk management for
Campylobacter and Vibrio (OYSTERS)
Risk management options before and after harvesting for fish and shellfish include:
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’
Food handlers are a common source of contamination with
Staph. auerus
A disease in animals where there is a statutory requirement to report lab confirmed isolation of organisms is known as a
Reportable disease = confirmed isolation
Differentiate from Notifiable disease (= report is SUSPITION)
