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RUSVM Epidemiology > Seafood Hygiene and Preservation > Flashcards

Seafood Hygiene and Preservation Flashcards

1
Q

FDA “Code of Federal Regulations” definition of seafood

A

fresh or saltwater finfish
crustaceans
aquatic animal life (not including birds or mammals)
all mollusks

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2
Q

T/F FDA makes regulations for sea food

A

true but limited in effectiveness

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3
Q

why are FDA regulations for seafood not very effective

A

plants fly under the radar
“penalty” is a warning letter and take 73 days to issue
imports =60% of market, FDA inspects 1-3%

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4
Q

who handles the voluntary seafood inspection program

A

Dept. of Commerce (NOAA)

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5
Q

T/F public health service cannot close waters to fishing/growing of seafood

A

false

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6
Q

VSIP

A

Voluntary Seafood Inspection Service

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7
Q

NOAA

A

National Oceanic Atmospheric Association

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8
Q

what does VSIP do

A

inspection for quality and sanitation
certification program for international export
HACCP training/ assistance is offered

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9
Q

T/F products from processing plants in inspection programs are stamped

A

true

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10
Q

problems with seafood

A

deterioration

health risks

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11
Q

which bacteria is/are halophilic (require saltwater)

A

Vibrio vulnificus + parahaemolyticus

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12
Q

Vibrio vulnificus + parahaemolyticus: reservoir

A

coastal waters

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13
Q

Vibrio vulnificus + parahaemolyticus: transmission

A

vehicle: raw, improperly cooked seafood/oysters
direct: infection through wounds

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14
Q

Vibrio vulnificus + parahaemolyticus: clinical signs

A

diarrhea, cramps, vomiting, fever

Dz by infection and toxin production

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15
Q

Vibrio vulnificus + parahaemolyticus: prevention

A

target the vehicle

target the reservoir: close waters when abundant

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16
Q

Diphyllobothrium latum: intermediate host

A

many fish: trout, perch, salmon, pike

17
Q

Diphyllobothrium latum: definitive host

A

many mammal species: humans, canids, felids, mustelids, bears

18
Q

Diphyllobothrium latum: clinical signs

A

minor, bloating, anemia

19
Q

T/F Diphyllobothrium latumis the largest human tapeworm

A

true

20
Q

Diphyllobothrium latum: transmission

A

raw infected fresh water or anadromous fish: ceviche, sushi, pickled herring

21
Q

Diphyllobothrium latum: prevention

A

cook or freeze fish

22
Q

Anisakis spp

A

nematode

adult worms burrow in stomach lining

23
Q

Anisakis spp: intermediate host

A

crustaceans, eaten by fish, or squid

24
Q

Anisakis spp: definitive hosts

A

marine mammals

humans

25
Q

Anisakis spp: reservoir

A

definitive and intermediate hosts

26
Q

Anisakis spp: clinical signs

A

tingling in throat, cough up or pull out worm

acute abdominal pain, nausea, vomiting

27
Q

what can Anisakis spp mimic

A

appendicitis, Crohn’s, or stomach cancer

28
Q

Anisakis spp: transmission

A

vehicle: raw infected fish
worldwide
ceviche, sushi, pickled herring

29
Q

Anisakis spp: prevention

A

cook or freeze fish

30
Q

Scombrotoxin

A

Histamine Fish Poisoning
spoilage + poor storage (warm temp)
bacterial enzymes convert histidine on/in fish to histamine

31
Q

T/F: cooking/freezing kill the bacteria and inactivates the histamine

A

false

32
Q

Scombrotoxin vehicle

A

fin fish: tuna, mackerel, bonito, mahi mahi, marlin, bluefish

33
Q

Scombrotoxin: clinical signs

A

sudden onset

burning, swelling of mouth, nausea, vomiting, diarrhea, headache, pruritus, rash, abdominal cramps

34
Q

Scombrotoxin: treatment

A

none: self limiting

35
Q

Scombrotoxin: prevention

A

proper handling

chilling after catching and during storage

36
Q

Tetrodotoxin

A

Pufferfish poisoning
vasopressor and neurotoxin
only pufferfish (Fugu)

37
Q

Tetrodotoxin: vehicle

A

liver, ovaries, and skin of pufferfish

38
Q

Tetrodotoxin: clinical signs

A

paralysis, die of asphyxiation

death within 20 min

39
Q

Tetrodotoxin: prevention

A

aquaculture pufferfish are poison free

possible unknown bacteria caused poison to accumulate in pufferfish

RUSVM Epidemiology (18 decks)

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