Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animal Life > Veterinary Public Health > Flashcards

Veterinary Public Health Flashcards

1
Q

Define veterinary public health

A

the sum of all contributions to physical, mental, social well-being of humans through an understanding of veterinary medicine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

True/False

The connection between human and animal health is most significant in developing countries

A

True - less infrastructure means more crossover

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

List some veterinary hazards

A

zoonoses
vector-borne infections
chemicals/veterinary drugs
food-borne illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How significant are zoonoses to public health?

A

extremely
most emerging infections are zoonotic
at least half of known human infectious agents have animal reservoirs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are some of the impacts zoonoses can have on our society?

A

global disease spread
limiting animal-origin food
international trade/socioeconomic development obstacles
economic consequences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the farm to fork approach?

A

using an in-depth knowledge of pre- & post-harvest factors to manage food-borne health hazards
includes all steps of food production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Explain the veterinarian’s role in public health.

A

.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Explain the role of veterinarians in the food chain.

A 
Farm:
preventative med
responsible drug use & residue control
welfare (incl. euth)
ND (notifiable disease) recognition
animal ID
Lifestock Market:
welfare
ND control
ID
Abattoir:
inspection & communication & enforcement
welfare
hygiene
NDs
technical management
Import/Export:
live animals/animal products
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

List the main authorities in charge of animal welfare & food safety worldwide.

A 
UN
WHO
FAO (food & agriculture organization)
OIE (world organization for animal health)
European Commission
EFSA (European food safety authority)
ECDC (European centre of disease prevention & control)
FSA (food standards agency)
LA (local authorities)
HPA (health protection agency) 
DEFRA (department for environment, food, & rural affairs)
APHA (animal & plant health agency)
HSE (health & safety executive)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Explain how the UN contributes to VPH.

A

provides a forum & resources for more specific organizations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Explain how the WHO contributes to VPH.

A

provides leadership on global health

creates policy & monitors health trends

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Explain how the FAO contributes to VPH.

A

works to defeat hunger worldwide
neutral forum
improve agriculture/forestry/fisheries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Explain how the OIE contributes to VPH.

A

improving animal health worldwide
global disease management
define list of notable diseases
manages animal/animal product trade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Explain how the European commission contributes to VPH.

A

represents Europe worldwide

proposes & upholds treaties & laws

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Explain how the EFSA contributes to VPH.

A

food & feed safety
nutrition
health & welfare
plant protection & health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Explain how the ECDC contributes to VPH.

A

strengthen europe’s defence against infectious diseases

continent-wide disease surveillance & early warning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Explain how the FSA contributes to VPH.

A

non-ministerial government
protects food health & consumer interest
covers whole food chain
audit & inspect abattoirs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Explain how local authorities contribute to VPH.

A

investigation of food borne disease outbreaks

assist environmental health officers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Explain how the HPA contributes to VPH.

A

supports other health agencies (LA, FSA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Explain how DEFRA contributes to VPH.

A

reduce risk & control animal diseases

farming/food provision

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Explain how the APHA contributes to VPH.

A

agency of DEFRA

ensure farmed animals across GB are healthy, disease free, good welfare

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Explain how the HSE contributes to VPH.

A

checks at airports & ports on live animals
guides outbreak control teams
post-mortems at veterinarian’s request - consulting/investigation
protecting health in workplace

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Define incident.

A

event where there are concerns about actual or suspected threats to the safety/quality of food that could require intervention

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Define outbreak.

A

incident where 2+ people have the same disease & represent a sudden increase in observed cases (above the expected)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Define notifiable disease.

A

any disease that is required by law to report to government authorities (APHA).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Define reportable disease.

A

if detected in a lab must be reported to local APHA

Salmonellosis & Brucellosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the main food borne pathogens in the UK?

A 
Campylobacter 
Salmonella
Norovirus
Listeria
E. coli
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How many people are affected with food borne illness yearly in the UK?

A

at least 1 million

500 die

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

List sources of meat contamination.

A 
animal hides
sticking knife
GI tract
human interaction
cutting/mincing
equipment/packaging
lymph nodes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Describe Campylobacter as a hazard.

A 
human enteric illness
poultry & unpasteurized milk
inactivated by heat 
<500 cells is infectious dose
incubation period 2-5d
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

How do you control Campylobacter?

A

hygiene
pest control & high biosecurity on farm
hygiene & low temp in processing
separate raw meat & cook thoroughly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Describe Listeria as a hazard.

A

environmental contaminant
survives in acidic, anaerobic, & low temp - produces biofilm
most problematic for immunosuppressed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How do you control Listeria?

A

strict temperature control 4<2
shorten shelf life
hygiene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Describe E coli as a hazard.

A 
found in sheep & cattle
unprocessed meat & unpasteurized dairy
contact spread
EHEC produces toxin = disease
low infectious dose 
3-4d incubation period
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How do you control E coli?

A

husbandry & slaughter hygiene
only send clean cattle for slaughter
fully cook meat & separate from other food
wash hands at petting zoos

36
Q

Define zoonoses.

A

diseases & infections that are naturally transmitted between vertebrates and humans

37
Q

Describe food-borne transmission.

A

consuming contaminated food/water

38
Q

Describe contract transmission.

A

transmitted via physical contact

39
Q

Define reservoir host.

A

the initial host of an infectious agent that does not experience symptoms of disease when infected

40
Q

Describe vector-borne transmission.

A

transmission to animal host requires a vector (invertebrate)

41
Q

Define endemic.

A

disease which persists in a population/region & clinically affects population at a constant rate

42
Q

Define epidemic/outbreak.

A

disease occurring at higher rate than endemic

many individuals are affected

43
Q

Define pandemic.

A

epidemic occurring worldwide/over wide area

affects many individuals

44
Q

What are the main factors for increasing zoonotic risk?

A 
increased contact btwn humans & animals 
increased shared environments 
longer human life expectancy 
increased # of immunocompromised people
new disease emersion
occupational risk
45
Q

What type of zoonotic pathogen is the most common?

A

bacterial

46
Q

How can you prevent zoonotic disease?

A

hand hygiene

barriers (gloves/scrubs/etc)

47
Q

Define an emerging disease.

A

infection newly recognized by a population
OR
increased incidence/geographical range/host range

48
Q

Define a re-emerging disease.

A

disease that was once a significant problem, decreased significantly, and has increased recently

49
Q

List examples of emerging zoonotic diseases.

A

bovine spongiform encephalopathy -> variant Creutzfeldt-Jakob disease
Ebola
West nile
Influenza

50
Q

True/False

Emerging diseases are infrequently zoonotic.

A

false
70% are zoonotic
pathogens with wildlife reservoir are more likely to spill over/emerge

51
Q

List the most common wildlife reservoir species.

A

bats

rodents

52
Q

List major risk factors for disease emergence.

A 
changes in human behaviour/demographics
changes in technology/industry
breakdown in public health 
land use change
climate change
microbial adaptation
53
Q

Describe how changes in human behaviour affect disease emergence.

A

urbanization & high population density (globalization) - bring new pathogens to a large population
drug use & cultural practices increase individual risk for some diseases

54
Q

Describe how public health breakdown affect disease emergence.

A

inadequate prevention/sanitation/vector control
increases re-emergence (cholera)
lack of funding/political incentive/conflict

55
Q

Describe how technology & industry changes affect disease emergence.

A

food demand increase = high-throughput processing (spread disease through larger amounts of food & larger geographical areas)

56
Q

Describe how changes in land use affect disease emergence.

A

agricultural development = animal density = easy transmission
close contact btwn wildlife/domestic animals/humans
deforestation

57
Q

Describe how climate change affects disease emergence.

A

extreme weather events = clusters of disease
warming favours pathogen/vectors
weather suited toward different pathogens = movement of pathogens geographically

58
Q

Describe how microbial adaptation affects disease emergence.

A 
drug resistance 
antigenic drift (changes in genetic material recognized by immune system)
antigenic shift (genome re-assortment = new antigens not recognized by immune system)
59
Q

Describe how EID events occur.

A

complex evolution of pathogen traits & dynamic circulation of pathogen btwn human/animal/environment

60
Q

What are the steps of disease emergence?

A

pre-emergence
localized emergence
pandemic emergence

61
Q

Describe pre-emergence.

A

pathogen exists in reservoir

changes to reservoir ecology allows opportunity for spread to new species

62
Q

Describe localized emergence.

A

pathogen adapts & is transmitted to humans
spillover event
little - no human-human transmission

63
Q

Describe pandemic emergence.

A

pathogen develops human-human transmission

spread aided by globalization & population density

64
Q

Describe the world-wide reaction to an emerging zoonosis.

A

WHO/OIE monitor & report
notify other countries
risk assessment & control measures decided
REACTIVE - not preventative

65
Q

Define food chain.

A

sequence of the operations involved in production/handling/processing of food from primary production to consumption

66
Q

Describe food security.

A 
the concept that food is:
produced sustainably 
accessible to all
available at all times
wholesome
67
Q

Define food safety.

A

the concept that food will not cause harm to the consumer if used correctly

68
Q

Describe the legal requirement for food safety.

A

all food businesses must demonstrate a commitment to food safety through a food safety strategy

69
Q

Define food control.

A

regulation & enforcement to provide consumer protection & ensure food is safe/wholesome/fit for consumption & accurate labelling

70
Q

Describe food quality.

A

product/service meets expectation of consumer

perception not safety

71
Q

List the elements of food safety management systems.

A

robust pre-requisites

HACCP principles

72
Q

What is HACCP?

A 
hazard
analysis
critical 
control
point

methodology to identify/evaluate/control hazards in food safety

73
Q

Why use HAACP?

A

critical control points along production line
preventative rather than reactive
involves all levels of staff (more eyes)
cheaper to control than to fix
due diligence defence
can identify microscopic issues
allows flexibility to adapt to whatever type of business

74
Q

List limitations of HACCP.

A

requires commitment/training of non-professionals
processors & inspectors must communicate well
consumers have to continue food hygiene

75
Q

What are the pre-requisites of HACCP?

A

measures providing basic environmental & operating conditions for production of safe/wholesome food

76
Q

List the 7 HACCP principles.

A 
conduct hazard analysis 
determine critical control points
establish critical limits
establish monitoring system
establish corrective action system
establish verification system
establish documentation/records
77
Q

What are the types of food hazards?

A

biological
chemical
physical
allergenic

78
Q

Define a food hazard.

A

condition of food with potential to cause adverse health effect to consumer(s)

79
Q

List steps of risk mitigation.

A

identify hazards
characterise hazards
conduct risk analysis
enact control measures

80
Q

How do you describe a hazard?

A 
PIGS
presence
introduction
growth 
survival
81
Q

What is a food safety control measure?

A

action to prevent/eliminate/reduce food safety hazard

82
Q

Define a food safety risk.

A

function of the probability of an adverse health effect & severity of that effect

83
Q

Define a critical control point (CCP).

A

step where control can be applied to prevent/eliminate/reduce a hazard

84
Q

What are critical limits?

A

limit put in place to ensure food is safe
measurable
meets minimum legal requirements

85
Q

How do you establish corrective action at CCP?

A

quarantine product since last good check
re-establish control
investigate & update reason for failure

86
Q

How do you verify the efficacy of the HACCP plan?

A

external/internal audit

microbiological verification

Animal Life (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions