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FST3108 - Food safety and regulation > W8 : Foodborne illness > Flashcards

W8 : Foodborne illness Flashcards

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1
Q

Bacteria

[Burkholderia cocovenenans]
What is the disease type ? (infection / intoxication)

A

Intoxication

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2
Q

Bacteria

Burkholderia cocovenenans
What is the name of the toxin that causes foodborne intoxication?

A

Bongkrekic acid

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3
Q

Bacteria

Burkholderia cocovenenans
Why is Bongkrekic acid so dangerous?

A

It is a thermostable toxin which cannot be destoryed by cooking, cannot be removed by washing / immersion in water.

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4
Q

Bacteria

Burkholderia cocovenenans

Wjat is the incubation period of Burkholderia cocovenans intoxication?

A

2-24h

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5
Q

Bacteria

Burkholderia cocovenenans

What is the mode of Bongkrekic acid on the body?

A

BA inhibits formation of ATP (energy) from ADP in mitochondria of the cell, thus body cannot generate enough energy to survive, high fatality.

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6
Q

Bacteria

Burkholderia cocovenenans
The serverity of poisoning from Bongkrekic acid is related to ?

A

The amount of food intake containing bongkrekic acid

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7
Q

Bacteria

Burkholderia cocovenenans

What are the symptosms of bongkrekic acid poisoning
- initially
- as condition worsens?

A
  • Initially, it starts with upper abdomen discomfort, nausea, vomiting, mild diarrhoea, dizziness, general weakness
  • As conditions worsen, severe symptoms appear : jaundice, liver failure,unconsciousness, shock and death
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8
Q

Bacteria

Burkholderia cocovenenans

How long does Bongkrekic acid poisoning last:
- in mild cases
- in severe cases?

A
  • Mild cases : recover spontaneously within 1-3 days
  • Severe cases : death within 2-4 days
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9
Q

Bacteria

Burkholderia cocovenenans

What are the 3 categories of incriminated foods linked to Bongrekic acid intoxication?

A
  1. First linked to Tempe Bongkrek, a fermented pressed coconut cake in Indo
  2. Improper preparation of black jelly fungus / white fungus
  3. Spoiled, fermented cereal and starchy products
    - such as glutinous rice balls and cakes, corn, potato, sweet potato noodles
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10
Q

Bacteria

Burkholderia cocovenenans

Other than consumption of incriminated foods, how can one get Bongkrekic acid poisoning?

A

Through cross contamination of other food products coming in contact with surfaces that are contaminated with Burkholderia cocovenenans.

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11
Q

Bacteria

Burkholderia cocovenenans

How to diagnose Bongkrekic acid poisoning?

A

Clinical symptoms of acute food poisoning ++ detection of Bongkrekic acid in patient’s blood / incriminated food.

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12
Q

Bacteria

Burkholderia cocovenenans

How to treat Bongkrekic acid poisoning?

A

No antidote
1. First aid : stop eating food, induce vomiting and immediately seek medical help

  1. Emergency treatment : activated charcoal, gastrointestinal decontamination
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13
Q

Bacteria

Burkholderia cocovenenans

How to prevent and control getting Bongkrekic acid poisoning? [3]

A
  1. When travelling aborad, avoid fermented foods, especially locally produced wet / sour noodles and press cakes
  2. Do not soak jelly fungus for >4h or overnight, soak at refrigerated teperatures on hot days, discard any fungi that look abnormal
  3. Maintain good hygiene to avoid cross contamination
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14
Q

Bacteria

Vibrio vulnificus
Vibrio vulnificus can be found more in what types of environments?

A

Warm, marine environments, particularly coastal waters with highly salinity.

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15
Q

Bacteria

Vibrio vulnificus

What disease type does V vulnificus belong to?

A

Infection

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16
Q

Bacteria

Vibrio vulnificus
What are the 2 main sources for V vulnificus infection?

A

1) Ingestion of raw / undercooked seafood.
- Commonly linked to consumption of raw oysters.

2) Wound infections and exposure to contaminated water.
- Bacteria enter through open wounds or cuts exposed to contaminated water / seafood.

  • e.g. during earthquake, people may get flooded in the water and sustain injuries –> then water enter their infected wounds.
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17
Q

Bacteria

Vibrio vulnificus

What are the symptoms linked to direct ingestion of raw / undercooked seafood?

A

Gastroenteritis (vomiting, diarrhoea, abdominal pain)

  • Severe speticemia (blood poisoning) may occur in immunocompromised individuals.
18
Q

Bacteria

Vibrio vulnificus

For symptoms linked to direct ingestion of raw / undercooked seafood, what is the inubation period and infective dose?

A

Infective dose : < 100

Incubation period : symptoms appear within 16h in healthy individuals (vomiting, diarrhoea, abdominal pain)

19
Q

Bacteria

Vibrio vulnificus

What is the main symptom linked to wound infection?

A

Primary septicemia (blood poisoning)
- characterised by bloodstream infection, blistering skin lesions, and high mortality if left untreated.

20
Q

Bacteria

Vibrio vulnificus

How to diagnose V vulnificus?

A

Culturing of V vulnificus from diarrhea stools, wounds, or blood

21
Q

Bacteria

Vibrio vulnificus

How to prevent [1] and control [1] V vulnificus infection?

A
  • Prevention : avoid consumption of raw oysters / clam / crabs
  • Control : cook oysters throughly at high temp
22
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC
What disease type does VTEC fall under?

A

(Bacterial) Infection

23
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

Which animals are major reservoirs for VTEC?

A

Sheep and cattle (cows!!!)

24
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What serotype of E.Coli does VTEC belong to?

A

O157 : H7

25
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What is the infective dose for VTEC, incubation period?

A
  • Infective dose : < 10 cells
  • Incubation period : 3-8 days
26
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What are the general symptoms for VTEC infection, and how many days for recovery?

A
  • Symptoms : fever, vomiting
  • Recovery : 10 days
27
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What are the more serious health implications / characterisitic symptoms of VTEC in :

  1. Children [2]
  2. Adults [2]
A

Children (3-5% mortality rate)
1. Haemolytic Uraemic Syndrome (HUS) –> blood disorders ;; lead to bloody diarrhoea
2. Kidney failure

Adults
1. HUS
2. Seizure / stroke

28
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

Wjat are the 2 main routes of contamination?

A
  1. Faecal contamination
  2. Cross contamination
29
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What are the incriminated foods for VTEC?

A

From faecal contamination
- Meat and milk (from cow)
- Beef patties (from cow)
- Fruits and vegetables → faeces from cattle may get into nearby water bodies, and contaminated water used for irrigation

Cross contamination
- ranges from raw foods to RTE foods

30
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

VTEC can also be spread from person to person. True or False?

A

True. When a person comes into contact with faecal matter of another person, and don’t wash hands properly, can also get VTEC infection

31
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What are some prevention methods for VTEC? [2]

A
  1. Farm : QA (quality assurance) programs in slaugherhouse
  2. Insepction of imports : AVA tests all imported patties and sausages, rejects positive cases
32
Q

Bacteria

Verocytotoxin-producing E.Coli, VTEC

What are some control methods for VTEC? [4]

A

Processing / handling
1. Food handlers with VTEC infection not allowed to work until tested negative at 48h interval
2. GMP / good catering practives
3. Adequate cooking : cook food until minimum internal temp of 70°C / 2min holding time or equivalent.

33
Q

Bacteria

Cronobacter spp

Cronobacter spp belongs to which family?

A

Enterobacteriaceae (same family as Salmonella, E.Coli)

34
Q

Bacteria

Cronobacter spp

Which disease type does Cronobacter fall under?

A

(bacterial) infection

35
Q

Bacteria

Cronobacter spp

Who is the primary risk group for Cronobacter spp.?

A

Infants, esp neonates (< 2 months old)
- premature / low birth weight / immunocompromised.

36
Q

Bacteria

Cronobacter spp

What is the main symptom of sporadic cases of Cronobacter spp?

A

Meningitis (brain inflammation)

37
Q

Bacteria

Cronobacter spp

What is the main symptom of Cronobacter infection in infants?

A

Severe infections with high mortality (20-50%)
- Surviving infants may have neurological conditions

38
Q

Bacteria

Cronobacter spp

What is the main symptom of Cronobacter infection in adults? Which group of adults is more affected?

A

Significantly milder symptoms
- concern for the immunocompromised

39
Q

Bacteria

Cronobacter spp

What types of food does Cronobacter spp survive well in (generally)? What is the main food that Cronobacter is associated w?

A

Cronobacter survives well in low-moisture foods for long peridos of time
- 50-80% of the time due to powdered infant formula

40
Q

Bacteria

Cronobacter spp

How to prevent [1] and control [2] cronobacter spp when preparing milk for infants at home?

A

Prevention
- use commericially sterile liquid formula wherever possible

Control
- Reconstitute formula with hot water (70-90°C) to kill bacteria
- Reduce holding and feeding times to prevent bacterial growth → feed baby ASAP once the milk is made

41
Q

Bacteria

Cronobacter spp
How to control Cronobacter in manufaturing of powdered infant formula? [2]

A
  1. Follow Codex Standards: Cronobacter spp. (0/10g), Salmonella (0/25g) in powdered formula
  2. Enforce strict hygiene protocols in formula manufacturing and preparation.
42
Q

Bacteria

Rotavirus

A

FST3108 - Food safety and regulation (8 decks)

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