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RUSVM Epi Summer 17 > Seafood Hygiene/Food preservation > Flashcards

Seafood Hygiene/Food preservation Flashcards

1
Q

What is included in “seafood”?

A

Fresh or saltwater finfish, crustaceans, all mollusks, other forms of aquatic life - gator, frogs, aquatic turtles, sea urchin etc

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2
Q

_____ officially makes regulations for seafood, but regulations are limited in effectiveness

A

FDA

Many plants “fly under the radar”

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3
Q

What health safety process is required for all US seafood plants?

A

HACCP

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4
Q

Who handles the voluntary seafood inspection program (VSIP)?

A

Dep. of commerce - National Oceanic and Atmospheric Administration (NOAA)

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5
Q

What is the goal of VSIP?

A

The focus is on inspection for QUALITY and sanitation

certification program for international export

HACCP training and assistance is also offered

*products from processing plants in the inspection program will be stamped

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6
Q

What is one of the biggest problems with seafood that can lead to illness?

A

DETERIORATION

  • extremely perishable
  • autolytic spoilage
  • bacterial spoilage
  • Rancidity
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7
Q

What health risks are associated with consuming seafood?

A

infectious dzs, parasites, natural toxins,chemical contaminants

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8
Q

T/F: Since catfish is seafood, it is regulated by the FDA

A

FALSE

Although it is seafood, it is regulated under the USDA

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9
Q

What causes the most illnesses associated with seafood consumption?

A

Toxins from bacteria (not necessarily the bacteria itself)

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10
Q

What bacteria is often is most often involved with seafood consumption illness? often occurs when eating raw fish or shellfish from warmer coastal waters

A

Vibriosis (Vibrio vulnificus + parahaemolyticus)

These are “halophilic” bacteria - require salt

**This can also be contracted through skin wounds in warm coastal waters

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11
Q

What viruses are associated with seafood consumption illnesses?

A

Hepatitis A and Norovirus

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12
Q

What parasites are associated with seafood consumption illnesses?

A

Tapeworms: Diphyllobothrium spps (D. latum)

Nematodes: Anisakis spp, Gnathostoma spinigerum, Capillaria philippinensis

Trematodes: Liver flukes, lung flukes (paragonimus spp), Intestinal flukes (many species - 3 genra)

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13
Q

What is the MOT of vibriosis?

A

Vehicle: raw, improperly cooked seafood/oysters

Direct: Infection of wounds while walking or swimming in contaminated water

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14
Q

What clinical signs are associated with vibriosis?

A

Dhr, cramps, vomiting, fever

  • incubation 4-96 hours
  • more common in the summer when the waters are warm
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15
Q

What actions can be taken to prevent vibiosis?

A
  • proper handling and storage of seafood
  • cook seafood

**close waters for fishing and swimming when vibrio is present

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16
Q

Who are the intermediate hosts for Diphyllbothrium latum?

A

Fish like trout, perch, salmon, and pike

  • fish that travel between fresh and salt water are more susceptible
  • when small fish are eaten by larger fish -the larvae migrates into the muscle of the larger fish
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17
Q

Who are the definitive hosts of D. latum?

A

Many mammal species: humans, canids, felids, etc

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18
Q

What clinical signs may be present in a human with D. latum?

A

Minor bloating and anemia

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19
Q

What is the MOT to humans of D. latum?

A

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

**Scandinavia, Russia, Baltics, Pacific Northwest, Japan

20
Q

How do you prevent D. latum infections?

A

COOK or freeze fish (blast freeze for 15 hours or freeze for 7 days )

21
Q

What is the life cycle of Anisakis spp? (nematode) How are humans infected?

A

Intermediate hosts: crustaceans eaten by fish or squid

Definitive hosts: Marine mammals, humans –> adult worms live burrowed into the stomach lining

MOT: humans eat raw infected fish - ceviche, sushi, pickled herring (salmon, herring, halibot, cod, squid, etc)

22
Q

What clinical signs are associated with human infections of Anisakis spps?

A

Tingling in throat, cough up or pull out a worm

Invades stomach wall –> acute abdominal pain, nausea, vomiting, dhr, can mimic Crohn’s or stomach cancer

**FYI - prevention is the same as D. Latum - cook or freeze fish

23
Q

T/F: Humans infected with Anisakis spps usually have a large worm load

A

FALSE

**usually only one worm per person

24
Q

How are humans infected with fish-borne trematodes?

A

Ingestions of variable trematode metacercariae

source = FRESH water fish, mollusks, or crabs

25
Q

Who are the intermediate and definitive hosts of fish borne trematodes?

A

Intermediate = snails or mollusks are the first stage –> they are consumed by freshwater fish and then encyst in the muscle (second stage)

Definitive: Humans and other mammals

*eggs passed into water in human or mammal feces

26
Q

What is the MOT of fish borne flukes to humans and what clinical signs are associated with infections?

A

Vehicle: raw/undercooked infected fresh water fish, crayfish, crustaceans, salted or smoked fish

Clinical signs: related to liver damage by flukes - leading to cirrhosis +/- carcinoma

27
Q

Where are fish borne trematode infections most common?

A

Asia and eastern Europe

28
Q

What actions can be taken to prevent fish borne trematode infections?

A

Target reservoirs - treat infected hosts—> people, pigs, dogs, cats, etc

Target vehicle - prevent fecal contamination of water, proper sewage tx and management, cook or freeze fresh water fish and seafood, don’t feed uncooked table scraps containing seafood to animals

29
Q

Who is the intermediate hose of Paragonimus spps of lung flukes?

A

snail –> crab or crayfish

MOT = raw or under cooked freshwater crab or crayfish

30
Q

What clinical signs are associated with Paragonimus infections in humans?

A

Cough, chest pain, fever, coughing up blood

**most resolve without tx, but occasionally enter the CNS causing meningitis

**Asia, Africa, and Latin America = 21 million infected

**Prevention is similar to other fish borne flukes

31
Q

Who are the hosts of fish borne intestinal flukes?

A

Definitive hosts: people and other mammals

Intermediate= Snail –> fresh or brackish water fish, bivalves, mollusks, oysters

32
Q

How do people get fish borne intestinal flukes and what are the clinical signs associated with infections?

A

MOT = raw or undercooked fresh or brackish water fish, bivalves, mollusks, oysters

Clinical signs: Abdominal pain, dhr, lethargy, weight loss, fever, malabsorption

**most common in Africa (Egypt), Middle East, Asia, Latin America

**Prevention is similar to other fishborne flukes

33
Q

What is the pathogenesis of Scrombrotoxin aka Histamine Fish Poisoning?

A

Toxin is produced during spoilage due to poor storage (warm temperatures)

Bacterial enxymes convert to histidine in/on fish to histamine

34
Q

T/F: Freezing/cooking fish will kill the bacteria that causes scrombrotoxin, making it safe to consume

A

FALSE

Cooking/freezing will KILL the bacteria - but once the toxin is present - there is no removing it

35
Q

What is the MOT and clinical signs of Histamine Fish Poisoning?

A

Vehicle = tuna, mackerel, bonito, mahi mahi, marlin, bluefish

Clinical signs = Sudden onset (2mins - 2hrs) burning, swelling of the mouth, nausea, vomiting, dhr, headache, cramps, pruritis, rash

*usually self limiting

36
Q

How do you prevent Histamine Fish Poisoning?

A

Proper handling of fish –> chilling after catching and during storage

37
Q

What is the toxin that causes Pufferfish poisoning?

A

Tetrodotoxin

  • pufferfish - contain lethal amounts of toxin in liver, ovaries, and skin –> preparation of this fish should be done by someone properly trained
  • this fish is eaten raw as sashimi
38
Q

What clinical signs are seen with pufferfish poisoning?

A

Vasopressor and neurotoxin caused muscle paralysis –> victim is fully conscious and dies of asphyxiation - usually within 20 mins

39
Q

What toxin is associated with consuming predatory reef fish? What clinical signs are seen in infections?

A

Ciguatera poisoning

Nausea, vomiting, dhr, colic (resolves in 1-2days)

  • sometimes neuro signs
  • severe cases = bradycardia, shock, resp. distress/paralysis, coma

**Hawaii and Florida and tropics world wide

40
Q

How do you prevent ciguatera poisoning?

A

This is difficult since fish appear healthy. Close fishing waters prn

Avoid eating large predatory reef fish

41
Q

What organism produces the toxin responsible for Paralytic Shellfish poisoning (PSP) and also causes “red tides”?

A

dinoflagellate

*these will produce toxins that will accumulate in mussels, cockles, clams, scallops, oysters, crabs, and lobsters

42
Q

What are the clinical signs of PSP? How is infection prevented?

A

Clinical signs - symptoms 15min-10hours after consumption
Ataxia, dizziness, incoherence, rash, fever, and respiratory paralysis and death

**one heavily contaminated clam can kill

*prevention = close waters with red tide, check with local health department before collecting shellfish

43
Q

Neurotoxic shellfish poisoning occurs due to a neurotoxin produced by a ______. Toxins will accumulate in ______, ______, and _______.

A

dinoflagellate

oysters, clams, mussels

44
Q

What are clinical signs of neurotoxin shellfish poisoning?

A

Symptoms begin 1-3hrs post consumption
Numbeness, tingling in the mouth, arms, and legs, incoordination, and gastrointestinal upset

Recovery in 1-2 days

*gulf of Mexico, Atlantic coast of Southern US

45
Q

Amnesic shellfish poisoning is caused by a ____ ____ produced by a ________

A

domoic acid produced by a diatom (phytoplankton or algae)

Toxins accumulate in oysters, clams, and muscles

46
Q

What are symptoms of Amnesic shellfish poisoning?

A

Occur within 24 hrs of consumption

GI symptoms, dizziness, headache, disorientation and permanent, short term memory loss, dementia, occasionally death

**East and west coast of northern US and Canada

RUSVM Epi Summer 17 (29 decks)

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