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SHS3 > Virus > Flashcards

Virus Flashcards

1
Q

They are much smaller than bacteria and they require a living host in which to grow and reproduce.

A

Virus

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2
Q

They do not multiply in foods. However, a susceptible person needs to consume only a few viral particles in order to experience an infection

A

Virus

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3
Q

They are usually transferred from one food to another, from a food worker to a food, or from a contaminated water supply to a food.

A

Virus

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4
Q

Three virus that are primary importance to food establishments:/ Food borne illness caused by Virus

A

Hepatitis A virus
Norwalk Virus
Rotavirus

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5
Q

The key to controlling the spread of foodborne illness

A

Proper Handwashing

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6
Q

Type of Illness for Hepatitis A Virus

A

Viral Infection

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7
Q

Symptoms of Hepatitis A Virus

A 
Jaundice
Vomiting
Abdominal Pain
Nausea
Fatigue
Fever
Swelling of the liver
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8
Q

Common foods of Hepatitis A virus

A

Foods prepared within human contact

Contaminated water

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9
Q

Prevention of Hepatitis A Virus

A

Wash hands/ Proper Personal Hygiene

Avoid raw seafood

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10
Q

This causes a liver disease called infectious hepatitis

A

Hepatitis A virus

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11
Q

Transmission of Foods of Hepatitis A virus

A

Ingestion of food and water which contains Hepatitis A Virus

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12
Q

Type of Illness of Norwalk Virus

A

Viral Infection

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13
Q

Symptoms of Norwalk Virus

A 
Low Grade Fever
Vomiting
Abdominal Pain
Headache
Diarrhea
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14
Q

Common foods of Norwalk Virus

A

Sewage Contaminated water
Infected food workers
Raw clams and oystersContaminated Salad Ingredient

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15
Q

Prevention of Norwalk Virus

A

Handle food properly
PHF
Use Potable water
Cook all shellfish

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16
Q

Foodborne viruses that has been associated with many foodborne infections

A

Hepatitis A virus

Norwalk virus

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17
Q

Transmission in foods of Norwalk virus

A

Ingestion of food and water contaminated with feces that contain Norwalk virus

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18
Q

Type of Illness for Rotavirus

A

Viral Infection

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19
Q

Symptoms of Rotavirus

A

Low Grade Fever

Diarrhea

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20
Q

Common Foods of Rotavirus

A

Sewage Contaminated water
Raw Seafood
Contaminated salad ingredients

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21
Q

Prevention of Rotavirus

A

Good personal Hygiene and Proper Handwashing

Proper Food Handling Practices

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22
Q

It causes several diseases known as rotavirus gastroenteritis

A

Group A rotavirus

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23
Q

It is the leading cause of severe diarrhea among infants and children

A

Group A rotavirus

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24
Q

Transmission in foods of Rotavirus

A

Person-Person spread through contaminated hands

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25
Q

Food illness caused by Parasites

A 
Cyclospora Cayetanensis
Anisakis spp.
Cryptosporidium Parvum
Giardia Lamblia
Toxoplasma gondii
Trichinella Spiralis
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26
Q

Foodborne illness VIRUS categories

A

Foodborne illness caused by Virus
Foodborne illness caused by Parasites
Foodborne illness caused by Chemicals

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27
Q

They are another important foodborne biological hazard

A

Foodborne Parasites

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28
Q

They are small or microscopic creatures that need to live on or inside a living host to survive.

A

Parasites

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29
Q

It is far less common than bacterial or viral foodborne illness

A

Parasitic infection

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30
Q

Type of illness of Anisakis spp.

A

Parasitic infection

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31
Q

Symptoms of Anisakis spp.

A

Coughing

Vomiting

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32
Q

Common foods of Anisakis spp.

A

Raw/Undercooked Seafood (Bottom feeding fish)

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33
Q

Prevention of Anisakis spp.

A

Cook fish to proper temperature

Freeze to meet DFA Food Code specification

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34
Q

They are nematodes associated with foodborne infection from fish.

A

Anisakis spp.

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35
Q

They are roundworms (multicellular organism) which are about 1 to 1.2 inches long and the diameter human hair. They are beige, ivory, white, gray, brown, pink

A

Nematodes

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36
Q

Other names for nematodes

A

Cod worm

Herring worm

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37
Q

Transmission in foods of Anisakis spp.

A

The natural hosts of are walruses, sea lions and otters. Transferred to fish, intermediate hosts in the water.

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38
Q

Type of illness of Cyclospora Cayetanensis

A

Parasitic Infection

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39
Q

Symptoms of Cyclospora Cayetanensis

A

Watery and Explosive diarrhea
Loss of appetite
Bloating

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40
Q

Common foods of Cyclospora Cayetanensis

A

Strawberries
Raspberries
Water
Raw vegetables

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41
Q

Prevention of Cyclospora Cayetanensis

A

Good sanitation

Reputable supplier

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42
Q

It is a parasite that has been reported much more frequently beginning in the 1990s.

A

Cyclospora Cayetanensis

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43
Q

Disease of Cyclospora Cayetanensis

A

Cyclosporiasis

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44
Q

It finds it way into water and then can be transferred to foods. It can also be associated with fresh fruits and vegetables that were contaminated at farm.

A

Cyclospora Cayetanensis

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45
Q

Type of illness of Cryptosporidium Parvum and Giardia Lamblia

A

Parasitic Infection

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46
Q

Symptoms of Cryptosporidium Parvum and Giardia Lamblia

A

Severe water diarrhea

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47
Q

Common foods of Cryptosporidium Parvum and Giardia Lamblia

A

Contaminated food, water and food workers

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48
Q

Prevention of Cryptosporidium Parvum and Giardia Lamblia

A

Handwashing
Use potable water
Proper personal hygiene

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49
Q

They are single-cell microorganisms called protozoa

A

Cryptosporidium Parvum and Giardia Lamblia

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50
Q

It is found in water that has been contaminated with cow feces

A

Cryptosporidium Parvum

51
Q

It is found in the feces of wild animals, domestic pets and infected persons

A

Giardia Lamblia

52
Q

Disease of Cryptosporidium Parvum

A

Cryptosporidiosis

53
Q

Disease of Giardia Lamblia

A

Human Giardiasis

54
Q

Transmission in foods of Cryptosporidium Parvum and Giardia Lamblia

A

Food touched by infected food workers

Water supply contaminated with feces and fecal contamination

55
Q

Type of illness of Toxoplasma gondii

A

Swollen lymph glands
Fever
Headaches
Muscle aches

56
Q

Common foods of Toxoplasma gondii

A

Raw meats, vegetables and fruits

57
Q

Prevention of Toxoplasma gondii

A

Good sanitation
Reputable supplier
Proper cooking

58
Q

It is a parasitic infection caused by Toxoplasma gondii

A

Toxoplasmosis

59
Q

The parasite is common in warm blooded animals including cats, rats, pig, cows, sheep chickens and birds

A

Toxoplasma gondii

60
Q

Animal of pork

A

Pig

61
Q

Animal of lamb

A

Sheep

62
Q

Animal of venison

A

Deer

63
Q

Animal of beef

A

Cow

64
Q

Animal of mutton

A

Goat

65
Q

Transmission in foods of Toxoplasma gondii

A

The domestic cat is the major culprit

66
Q

Type of illness of Trichinella spiralis

A

Parasitic infection from a nematode worm

67
Q

Symptoms of Trichinella spiralis

A 
Vomiting
Nausea
Diarrhea
Sweating
Muscle soreness
68
Q

It is a foodborne roundworm that causesa parasitic infection.

A

Trichinella spiralis

69
Q

It must be eaten with the infected fleshy muscle certain meat-eating animals to be transmitted to a new host

A

Trichinella spiralis

70
Q

Common foods of Trichinella Spiralis

A

Undercooked pork products

Wild game meats

71
Q

Prevention of Trichinella spiralis

A

Cooks foods to proper temperature throughout

72
Q

Transmission in foods of Trichinella spiralis

A

Carried by meat-eating, scavenger animals

73
Q

Two types of chemical hazards in a food establsihment

A

Naturally occurring

Man-made chemicals

74
Q

Naturally occurring

A 
Scombrotoxin
Ciguatoxin
Allergens
Mycotoxin
Shellfish Toxins
75
Q

Man-made chemicals

A

Pesticides
Heavy metals
Food additives
Cleaning solutions

76
Q

Foodborne illness caused by chemicals

A 
Scombrotoxin
Ciguatoxin
Allergens
Mycotoxin
Shellfish Toxins
77
Q

Type of illness of Food Allergens

A

Allergic reaction involving skin, airways, mouth and digestive tract

78
Q

Symptoms of Food Allergens

A

Skin- hives, itching and rashes
Airways- difficulty in breathing, wheezing
Mouth- swelling and itching of lips and tongue
Digestive tract- vomiting and diarrhea

79
Q

Common foods of Food Allergens

A 
Milk
Eggs
Wheat proteins
Tree nuts
Peanuts
Soy
Fish
Shellfish
80
Q

Prevention of Food Allergens

A

Packaged and prepared foods must be properly labeled

81
Q

It causes a person’s immune system to “overreact”

A

Food allergens

82
Q

A condition that occurs when many parts of the body become involved in the allergic reaction

A

Anaphylaxis

83
Q

Other term for Hives

A

Urticaria

84
Q

An outbreak of swollen, pale, red bumps, patches or welts on the skin that appear suddenly-either as a result of allergies or for other reasons

A

Hives

85
Q

It may cause itching, but also may burn and sting. They can appear anywhere in the body.

A

Hives

86
Q

It is similar to hives

A

Angioedema

87
Q

Type of illness of Ciguatoxin

A

Fish toxin originating from toxin algae of tropical waters

88
Q

Symptoms of Ciguatoxin

A

Vertigo
Diarrhea
Vomitinh
Hot/cold flashes

89
Q

Common foods of Ciguatoxin

A

Marine finfish

90
Q

Prevention of Ciguatoxin

A

Purchase fish from a reputable supplier

91
Q

An example of an intoxication caused by eating contaminated tropical fish

A

Ciguatoxin

92
Q

The toxin is found in tiny, free-swimming sea creatures called algae

A

Ciguatoxin

93
Q

Transmission in foods of Ciguatoxib

A

The toxin is transferred to finding when they eat toxin-containing algae or other fish that contain the toxin

94
Q

Type of illness of Scombrotoxin

A

Seafood toxin originating from histamine producing bacteria

95
Q

Symptoms of Scombrotoxin

A 
Dizziness
Burning feeling in the mouth
Gives
Peppery taste in the mount
Headache
Itching
Teary eyes
Runny nose
96
Q

Common foods of Scombrotoxin

A 
Tuna
Anchovies
Mahi-mahi
Abalone 
Mackerel
Amberjack
Bluefish
97
Q

Prevention of Scombrotoxin

A

Buy fish from a reputable supplier

Store fish at low temperature

98
Q

It is also called as Histamine poisoning, is caused by eating foods high in a chemical compound called histamine

A

Scombrotoxin

99
Q

It is usually produced by certain bacteria when they decompose foods containing the protein histidine

A

Histamine

100
Q

Transmission in foods of Scombrotoxin

A

Particular food can break down histidine and cause the production of histamine

101
Q

Type of illness of Shellfish toxin PSP, DSP, DAP, NSP

A

Intoxication

102
Q

Symptoms of Shellfish toxin PSP, DSP, DAP, NSP

A

Numbness of lips, tongue, arms, legs, neck

Lack of muscle coordination

103
Q

Common foods of Shellfish toxin PSP, DSP, DAP, NSP

A

Contaminated mussels, clams, oysters and scallops

104
Q

Prevention of Shellfish toxin PSP, DSP, DAP, NSP

A

Purchase from a reputable supplier

105
Q

It is an organic nitrogenous compound involved in local immune responses as well as regulating physiological function of the gut and acting as a neurotransmitter

A

Histamine

106
Q

It is involved in the inflammatory response. As part of an immune response to foreign pathogens, it is produced by basophils and by made cells

A

Histamine

107
Q

PSP

A

Paralytic Shellfish Poisoning

108
Q

DSP

A

Diarrhetic Shellfish Poisoning

109
Q

DAP

A

Domoic Acid Poisoning

110
Q

NSP

A

Neurotoxic Shellfish Poisoning

111
Q

The toxins are produced by a certain algae called dinoflagellates

A

Shellfish toxin PSP, DSP, DAP, NSP

112
Q

It is a common name for a phenomenon known as algal bloom
(Large concentrations of aquatic microorganisms) when it is caused by a few species of dinoflagellates and the bloom takes in a red or brown color

A

Red tide

113
Q

They are events in which estuarine, marine, or fresh water algae accumulate rapidly in the water column, resulting in coloration of the surface water. It is usually found in coastal areas

A

Red tide

114
Q

They are single-cells Protista, plant-like organisms that can form dense, visible patches near the water’s surface.

A

Phytoplankton

115
Q

Transmission in foods of Shellfish toxin PSP, DSP, DAP, NSP

A

Caused by contaminated shellfish that have been harvested by fishermen or poached from polluted waters

116
Q

Type of illness of Mycotoxin

A

Intoxication

117
Q

Symptoms of Mycotoxin

A

Acute onset-hemorrhage, fluid build up

Chronic onset-cancer from small doses over time

118
Q

Common foods of Mycotoxins

A 
Moldy grains
Corn
Peanuts
Corn products
Pecans
Walnuts
Milk
119
Q

Prevention of Mycotoxin

A

Purchase food from a reputable supplier
Keep grains and nuts dry
Protect products from humidity

120
Q

Transmission in foods of Mycotoxin

A

Foodborne fungi are important because they can produce chemical compounds called mycotoxins

121
Q

They are foreign objects in food that can cause illness and injury

A

Physical hazards

122
Q

They commonly result from accidental contamination and poor-food handling practices

A

Physical hazards

123
Q

May include food additives, preservatives and pesticides

A

Intentionally added chemicals

124
Q

May include contamination by chemicals such as cleanup and sanitary supplies

A

Nominate notionally added chemicals

SHS3 (9 decks)

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