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HNSC 1200 > Topic 3: Part B > Flashcards

Topic 3: Part B Flashcards

1
Q

Microbial food poisoning (food borne illness) stats

A
  • 4 million cases every year in Canada
  • 77% of cases occur in food service establishments
  • 20% of cases occur in the home
  • 3% of cases occur in food processing
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2
Q

Major source of contamination of food is..

A

food handlers

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3
Q

3 hazards

A
  • physical
  • chemical
  • biological
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4
Q

Physical hazards

A
  • metals
  • broken glass
  • stones
  • jewelry
  • wood
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5
Q

Chemical hazards

A
  • sanitizer
  • pesticides
  • paint
  • excess food additives
  • natural toxins
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6
Q

Biological hazards

A
  • molds
  • bacteria
  • viruses
  • parasites
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7
Q

Food borne illness can be causes by ..

A

infection or intoxication

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8
Q

Infection

A
  • multiplies and infects tissues in the body
  • imbalance of osmotic pressure occurs resulting in diarrhea
  • damaged cells in intestinal tract signal the brain to trigger vomiting
  • fevers occur
  • ex: salmonella, shigella
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9
Q

Onset of symptoms for infection take ..

A

12 hrs to 2 days.

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10
Q

Shigella

A

typical food illness starts 1-2 days

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11
Q

Intoxication

A
  • produce toxins as they multiply which cause harm to tissues
  • toxins grow if food isn’t stored properly
  • toxins can cause damage to cells that line the intestinal tract, and can travel to kidneys and damage there.
  • ex: staphylococcus aureus, clostridium botulinum
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12
Q

Onset of symptoms of intoxication take..

A

a few hours, very fast.

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13
Q

Staphylococcus aureus is..

A

anaerobic and doesn’t require oxygen

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14
Q

Symptoms of intoxication

A
  • Headache
  • Nausea
  • Vomiting
  • Dehydration
  • Abdominal pain
  • Diarrhea
  • Fatigue
  • Fever
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15
Q

FATTOM

A
  • F: food (high protein)
  • A: acid
  • T: temp
  • T: time (2-4 hrs outside fridge)
  • O: oxygen
  • M: moisture
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16
Q

Danger zone for food temperature

A

4C to 100C

17
Q

Salmonella

A
  • found in human and animal feces
  • enter food via contaminated water, cutting boards, contaminated meat products, cracked eggs, bits of feces in food
  • onset symptoms 1-2 days duration 1-7 days
  • can be fatal to infants, elderly or sick
18
Q

Leading cause of food borne illness in North America

A

salmonella 2-4 million cases.

19
Q

Symptoms of salmonella

A
  • nausea
  • headache
  • diarrhea
  • abdominal pain
  • chills
  • fever
  • vomiting
  • dehydration
  • long term complications: severe arthritic symptoms
20
Q

Typical food involved w salmonella

A
  • raw/undercooked eggs
  • meat (especially poultry)
  • raw milk
  • raw sprouts/seeds
  • unwashed raw fruits/veggies
21
Q

Prevention of salmonella

A
  • cook eggs and poultry thoroughly
  • pasteurize milk/juice
  • irradiate chicken
  • avoid cross contamination
  • proper hand washing
  • appropriate kitchen clean up
  • use of disinfectant cleaners/ sanitizers (eg. bleach).
22
Q

Staphylococcus aureus

A
  • common bacterium present in nasal passages, throats, on the hair and skin of 30-40% of healthy people and animals
  • responsible for 20-40% of all cases of food poisoning
  • food handlers usually main source of outbreaks
  • toxin produced by the bacteria that actually causes illness
23
Q

Staph. Aureus has ability to….

A

make 7 different toxins. toxin is what causes illness

24
Q

Staph. Aureus multiply rapidly at…

A

room temp to produce toxins that are resistant to heat and cannot be destroyed by cooking

25
Q

Staph. Aureus bacteria itself can be killed by..

A

very high heat (121 in moist heat for 15 min, 170 dry heat for an hour) and a sanitizing agent

26
Q

Staph. Aureus toxins produced though are..

A

heat resistant and stable at boiling temp so won’t be killed by boiling food

27
Q

Onset and symptoms of Staph. Aureus

A
  • onset 30min-8 hrs
  • duration 1-2 days
  • symptoms: nausea, diarrhea, cramps, dehydration
  • severe cases: headache, muscle cramping, blood pressure change
  • rarely fatal
28
Q

Susceptible foods for Staph. Aureus

A
  • meats
  • seafood
  • poultry
  • cheese
  • egg products (eg. custard)
  • whipped butter
  • salads/sandwich fillings with mayonnaise (eg. tuna, egg, potato, macaroni, chicken)
  • bakery products (eg. cream-filled pastries, chocolate éclairs, milk/milk products)
29
Q

Presentation of Staph. Aureus

A

do not allow infected persons prepare food; thorough heating and cooling of food; good sanitation

30
Q

Escheichia Coli Strain (0156:h7)

A
  • newer strain
  • onset 12-18 hrs
  • duration up to 8 days
  • symptoms: nausea, vomitting, watery/bloody diarrhea, abdominal pain, dehydration
  • 2-7% causes lead to hemolytic uremic syndrome and kidney failure
  • hamburger disease
31
Q

Typical foods where you get E. Coli

A
  • raw undercooked meat
  • raw milk
  • unpasteurized fruit juices
32
Q

Prevention of E. Coli

A

cook meat thoroughly especially ground meat. pasteurize milk and fruit juice. avoid cross contamination. only lives on surface of meat

33
Q

Clostridium Botulinum

A
  • anaerobic bacteria present in soil, water, plants, intestinal tract of animals/fish
  • produce most powerful natural toxin that blocks nerve function
  • intoxication not infection.
34
Q

Typical foods for Clostridium Botulinum

A
  • found in improperly home canned or commercially canned foods, especially low acid home canned foods. (leaky, bulging, dented, broken cans)
  • found in items tightly sealed (flavoured oils, canned goods)
  • honey has extreme low doses of this
35
Q

Symptoms and onset of clostridium botulinum

A
  • 12 to 72 hrs
  • symptoms: double vision, unable to swallow, speech difficulty, and progressive paralysis
  • long term: fatigue shortness breath. can be fatal and antitoxin is required
36
Q

Prevention of clostridium botulinum

A

sterilize canned foods, cook/reheat food properly (spores are killed at 120C for 10 min)

HNSC 1200 (29 decks)

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