Virus Flashcards
They are much smaller than bacteria and they require a living host in which to grow and reproduce.
Virus
They do not multiply in foods. However, a susceptible person needs to consume only a few viral particles in order to experience an infection
Virus
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.
Virus
Three virus that are primary importance to food establishments:/ Food borne illness caused by Virus
Hepatitis A virus
Norwalk Virus
Rotavirus
The key to controlling the spread of foodborne illness
Proper Handwashing
Type of Illness for Hepatitis A Virus
Viral Infection
Symptoms of Hepatitis A Virus
Jaundice Vomiting Abdominal Pain Nausea Fatigue Fever Swelling of the liver
Common foods of Hepatitis A virus
Foods prepared within human contact
Contaminated water
Prevention of Hepatitis A Virus
Wash hands/ Proper Personal Hygiene
Avoid raw seafood
This causes a liver disease called infectious hepatitis
Hepatitis A virus
Transmission of Foods of Hepatitis A virus
Ingestion of food and water which contains Hepatitis A Virus
Type of Illness of Norwalk Virus
Viral Infection
Symptoms of Norwalk Virus
Low Grade Fever Vomiting Abdominal Pain Headache Diarrhea
Common foods of Norwalk Virus
Sewage Contaminated water
Infected food workers
Raw clams and oystersContaminated Salad Ingredient
Prevention of Norwalk Virus
Handle food properly
PHF
Use Potable water
Cook all shellfish
Foodborne viruses that has been associated with many foodborne infections
Hepatitis A virus
Norwalk virus
Transmission in foods of Norwalk virus
Ingestion of food and water contaminated with feces that contain Norwalk virus
Type of Illness for Rotavirus
Viral Infection
Symptoms of Rotavirus
Low Grade Fever
Diarrhea
Common Foods of Rotavirus
Sewage Contaminated water
Raw Seafood
Contaminated salad ingredients
Prevention of Rotavirus
Good personal Hygiene and Proper Handwashing
Proper Food Handling Practices
It causes several diseases known as rotavirus gastroenteritis
Group A rotavirus
It is the leading cause of severe diarrhea among infants and children
Group A rotavirus
Transmission in foods of Rotavirus
Person-Person spread through contaminated hands
Food illness caused by Parasites
Cyclospora Cayetanensis Anisakis spp. Cryptosporidium Parvum Giardia Lamblia Toxoplasma gondii Trichinella Spiralis
Foodborne illness VIRUS categories
Foodborne illness caused by Virus
Foodborne illness caused by Parasites
Foodborne illness caused by Chemicals
They are another important foodborne biological hazard
Foodborne Parasites
They are small or microscopic creatures that need to live on or inside a living host to survive.
Parasites
It is far less common than bacterial or viral foodborne illness
Parasitic infection
Type of illness of Anisakis spp.
Parasitic infection
Symptoms of Anisakis spp.
Coughing
Vomiting
Common foods of Anisakis spp.
Raw/Undercooked Seafood (Bottom feeding fish)
Prevention of Anisakis spp.
Cook fish to proper temperature
Freeze to meet DFA Food Code specification
They are nematodes associated with foodborne infection from fish.
Anisakis spp.
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
Nematodes
Other names for nematodes
Cod worm
Herring worm
Transmission in foods of Anisakis spp.
The natural hosts of are walruses, sea lions and otters. Transferred to fish, intermediate hosts in the water.
Type of illness of Cyclospora Cayetanensis
Parasitic Infection
Symptoms of Cyclospora Cayetanensis
Watery and Explosive diarrhea
Loss of appetite
Bloating
Common foods of Cyclospora Cayetanensis
Strawberries
Raspberries
Water
Raw vegetables
Prevention of Cyclospora Cayetanensis
Good sanitation
Reputable supplier
It is a parasite that has been reported much more frequently beginning in the 1990s.
Cyclospora Cayetanensis
Disease of Cyclospora Cayetanensis
Cyclosporiasis
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.
Cyclospora Cayetanensis
Type of illness of Cryptosporidium Parvum and Giardia Lamblia
Parasitic Infection
Symptoms of Cryptosporidium Parvum and Giardia Lamblia
Severe water diarrhea
Common foods of Cryptosporidium Parvum and Giardia Lamblia
Contaminated food, water and food workers
Prevention of Cryptosporidium Parvum and Giardia Lamblia
Handwashing
Use potable water
Proper personal hygiene
They are single-cell microorganisms called protozoa
Cryptosporidium Parvum and Giardia Lamblia
It is found in water that has been contaminated with cow feces
Cryptosporidium Parvum
It is found in the feces of wild animals, domestic pets and infected persons
Giardia Lamblia
Disease of Cryptosporidium Parvum
Cryptosporidiosis
Disease of Giardia Lamblia
Human Giardiasis
Transmission in foods of Cryptosporidium Parvum and Giardia Lamblia
Food touched by infected food workers
Water supply contaminated with feces and fecal contamination
Type of illness of Toxoplasma gondii
Swollen lymph glands
Fever
Headaches
Muscle aches
Common foods of Toxoplasma gondii
Raw meats, vegetables and fruits
Prevention of Toxoplasma gondii
Good sanitation
Reputable supplier
Proper cooking
It is a parasitic infection caused by Toxoplasma gondii
Toxoplasmosis
The parasite is common in warm blooded animals including cats, rats, pig, cows, sheep chickens and birds
Toxoplasma gondii
Animal of pork
Pig
Animal of lamb
Sheep
Animal of venison
Deer
Animal of beef
Cow
Animal of mutton
Goat
Transmission in foods of Toxoplasma gondii
The domestic cat is the major culprit
Type of illness of Trichinella spiralis
Parasitic infection from a nematode worm
Symptoms of Trichinella spiralis
Vomiting Nausea Diarrhea Sweating Muscle soreness
It is a foodborne roundworm that causesa parasitic infection.
Trichinella spiralis
It must be eaten with the infected fleshy muscle certain meat-eating animals to be transmitted to a new host
Trichinella spiralis
Common foods of Trichinella Spiralis
Undercooked pork products
Wild game meats
Prevention of Trichinella spiralis
Cooks foods to proper temperature throughout
Transmission in foods of Trichinella spiralis
Carried by meat-eating, scavenger animals
Two types of chemical hazards in a food establsihment
Naturally occurring
Man-made chemicals
Naturally occurring
Scombrotoxin Ciguatoxin Allergens Mycotoxin Shellfish Toxins
Man-made chemicals
Pesticides
Heavy metals
Food additives
Cleaning solutions
Foodborne illness caused by chemicals
Scombrotoxin Ciguatoxin Allergens Mycotoxin Shellfish Toxins
Type of illness of Food Allergens
Allergic reaction involving skin, airways, mouth and digestive tract
Symptoms of Food Allergens
Skin- hives, itching and rashes
Airways- difficulty in breathing, wheezing
Mouth- swelling and itching of lips and tongue
Digestive tract- vomiting and diarrhea
Common foods of Food Allergens
Milk Eggs Wheat proteins Tree nuts Peanuts Soy Fish Shellfish
Prevention of Food Allergens
Packaged and prepared foods must be properly labeled
It causes a person’s immune system to “overreact”
Food allergens
A condition that occurs when many parts of the body become involved in the allergic reaction
Anaphylaxis
Other term for Hives
Urticaria
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
Hives
It may cause itching, but also may burn and sting. They can appear anywhere in the body.
Hives
It is similar to hives
Angioedema
Type of illness of Ciguatoxin
Fish toxin originating from toxin algae of tropical waters
Symptoms of Ciguatoxin
Vertigo
Diarrhea
Vomitinh
Hot/cold flashes
Common foods of Ciguatoxin
Marine finfish
Prevention of Ciguatoxin
Purchase fish from a reputable supplier
An example of an intoxication caused by eating contaminated tropical fish
Ciguatoxin
The toxin is found in tiny, free-swimming sea creatures called algae
Ciguatoxin
Transmission in foods of Ciguatoxib
The toxin is transferred to finding when they eat toxin-containing algae or other fish that contain the toxin
Type of illness of Scombrotoxin
Seafood toxin originating from histamine producing bacteria
Symptoms of Scombrotoxin
Dizziness Burning feeling in the mouth Gives Peppery taste in the mount Headache Itching Teary eyes Runny nose
Common foods of Scombrotoxin
Tuna Anchovies Mahi-mahi Abalone Mackerel Amberjack Bluefish
Prevention of Scombrotoxin
Buy fish from a reputable supplier
Store fish at low temperature
It is also called as Histamine poisoning, is caused by eating foods high in a chemical compound called histamine
Scombrotoxin
It is usually produced by certain bacteria when they decompose foods containing the protein histidine
Histamine
Transmission in foods of Scombrotoxin
Particular food can break down histidine and cause the production of histamine
Type of illness of Shellfish toxin PSP, DSP, DAP, NSP
Intoxication
Symptoms of Shellfish toxin PSP, DSP, DAP, NSP
Numbness of lips, tongue, arms, legs, neck
Lack of muscle coordination
Common foods of Shellfish toxin PSP, DSP, DAP, NSP
Contaminated mussels, clams, oysters and scallops
Prevention of Shellfish toxin PSP, DSP, DAP, NSP
Purchase from a reputable supplier
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
Histamine
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
Histamine
PSP
Paralytic Shellfish Poisoning
DSP
Diarrhetic Shellfish Poisoning
DAP
Domoic Acid Poisoning
NSP
Neurotoxic Shellfish Poisoning
The toxins are produced by a certain algae called dinoflagellates
Shellfish toxin PSP, DSP, DAP, NSP
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
Red tide
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
Red tide
They are single-cells Protista, plant-like organisms that can form dense, visible patches near the water’s surface.
Phytoplankton
Transmission in foods of Shellfish toxin PSP, DSP, DAP, NSP
Caused by contaminated shellfish that have been harvested by fishermen or poached from polluted waters
Type of illness of Mycotoxin
Intoxication
Symptoms of Mycotoxin
Acute onset-hemorrhage, fluid build up
Chronic onset-cancer from small doses over time
Common foods of Mycotoxins
Moldy grains Corn Peanuts Corn products Pecans Walnuts Milk
Prevention of Mycotoxin
Purchase food from a reputable supplier
Keep grains and nuts dry
Protect products from humidity
Transmission in foods of Mycotoxin
Foodborne fungi are important because they can produce chemical compounds called mycotoxins
They are foreign objects in food that can cause illness and injury
Physical hazards
They commonly result from accidental contamination and poor-food handling practices
Physical hazards
May include food additives, preservatives and pesticides
Intentionally added chemicals
May include contamination by chemicals such as cleanup and sanitary supplies
Nominate notionally added chemicals
