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Food & Feed Safety > Study Guide > Flashcards

Study Guide Flashcards

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1
Q

The ability of a pathogen to tolerate low pH, attach to enterocytes, or secrete cytotoxic proteins are examples of which of the 4 factors?

A

Implicit factors

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2
Q

What is scombroid fish poisoning associated with?

A

Aka histamine fish poisoning, occur because fish being exposed to high temperatures after being caught.

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3
Q

What drugs are currently listed on the FDA’s prohibited drug list from use in food-producing animals.

A

Chloramphenicol, clenbuterol, cephalosporins, DES, fluoroquinolones, glycopeptides, nitroimidazole, phenylbutazone (in dairy cattle)

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4
Q

Which parasite can be obtained from ingesting raw fish products?

A

Anisakis or Diphyllobothrium

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5
Q

What is the time and temp for high temp short time pasteurization?

A

161-F for 15 seconds

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6
Q

What parasite causes cysts in the diaphragm of a beef carcass?

A

Taenia saginata

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7
Q

Does FDA or USDA regulate seafood?

A

Yes

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8
Q

According to the Code of Federal Regulations Title 9, Chapter III, part 309, animals with which disease or clinical signs observed during antemortem inspection shall be identified as suspect or condemned?

A 
Swine cholera
Epithelioma of the eye
Anthrax
Anisarca
Swine erysipelas
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9
Q

What’s the most likely to have Listeria, seafood jerky or fresh seafood?

A

Seafood jerky

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10
Q

Danger zone for food?

A

40 - 140 degree F

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11
Q 
Which of the following poses the lowest risk for causing human illness if raw milk is consumed? 
A.) Brucella
B.) Campylobacter
C.) Listeria
D.) Pasteurella 
E.) Salmonella
A

D.

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12
Q

Which marine toxin is commonly referred to as amnesic shellfish poisoning?

A

Domoic acid

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13
Q

What s the current gold standard method to choose for an outbreak investigation to identify a microbe thought to be causing foodborne disease?

A

PCR

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14
Q

Which neurological marine toxin can result in cold allodynia?

A

Ciguatera

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15
Q

Which zoonotic agent associated with human foodborne illness can multiply at refrigerated temperatures and is frequently found on deli meat?

A

Listeria

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16
Q

Why is whole-genome sequencing better than sequencing a single gene like the 16S rRNA gene?

A

It’s more specific

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17
Q

The rendering process often produces meat and bone meal. However Salmonella spp. are sometimes detected along with other pathogen in this rendered product. What is the primary reason for this?

A

Recontamination can occur during handling, storage, and transportation

18
Q

What is the primary method with which swine are stunned during slaughter?

A

Electric

19
Q

Can Staph aureus toxin survive pasteurization?

A

Yes

20
Q

What are the 4 D’s of ante-mortem?

A

Dead, Dying, Disabled, Diseased

21
Q

In which animals does Trichinella spiralis occur?

A

Most importantly, the pig

22
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Point

23
Q

Which bacterial pathogen commonly causes vomiting soon after eating leftover rice?

A

Bacillus cereus

24
Q

Which bacteria is associated with improperly canned food?

A

Clostridium botulinum

25
Q

Will prions be destroyed by pasteuization?

A

No

26
Q

Which Clostridium perfringens enterotoxin most commonly produced foodborne illness?

A

Type A

27
Q

With method of carcass disposal method is least likely to eliminate disease agents which may be present?

A

Burial

28
Q

Who is responsible for producing and revising the Grade A Pasteurized Milk Ordinance?

A

FDA

29
Q 
Which is the least important in the development of foodborne illness?
A) dose
B) host susceptibility
C) percentage of spoilage organisms
D) virulence factors
A

C)

30
Q

Which antibiotics is restricted from use in food animals to help protect its efficacy against methicillin-resistant Staphylococcus aureus (MRSA) infections in people?

A

Glyopeptides (i.e. Vancomycin)

31
Q

You are inspecting poultry post-mortem in a processing facility. What lesions could you all the bird to undergo reprocessing after decontamination?

A

Carcasses contaminated with digestive contents

32
Q

Which ingredient in prepared foods will most commonly contain Staphylococcus aureus toxin?

A

ham, meat, poultry, cream-filled pastry

33
Q

Which condition or lesion can be excised from a carcass, thereby allowing the remainder of the carcass to pass through process?

A

Local infections, bruises, tapeworms

34
Q

Which federal agency is not directly involved with the National Residue Program?

A

CDC

35
Q

How is tallow harvested?

A

Render or remove fatty tissue then boil and skim off the fat

36
Q

In terms of mercury residues, which fish potentially has the highest mercury concentrations

A

mackerel, marlin, shark, swordfish

37
Q

What type of ionizing radiation can only travel the shortest distances

A

Alpha

38
Q

What pathogens would you be most concerned about it you are thinking about eating pasta salad with with salami?

A

Listeria, Salmonella, Campylobacter, E. Coli, Staph aureus, Bacillus cereus

39
Q

What organism has been linked to human illness after dogs and cats are fed raw diets, because the pets shed the organism into the home environment?

A

Salmonella, listeria

40
Q

Is re-using poultry little for cattle feed a good idea? Why or why not?

A

No, it can spread campylobacter

41
Q

What ingredient in prepared foods will most commonly contain Salmonella enteriditis?

A

Poultry and eggs

Food & Feed Safety (5 decks)

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