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FOSC111 > Pathogens and HACCP > Flashcards

Pathogens and HACCP Flashcards

1
Q

Which disease has a mortality rate of 10%

A

E.Coli

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2
Q

characteristics of E.Coli

A

Gram-negative
motile
rod

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3
Q

sources of E.coli

A

Found in the intestinal tract of most animals

Faecal contamination of water ways or during the slaughterhouse

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4
Q

symptoms of E.coli

A

diarrhoea
Ab pain/cramping
vomiting

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5
Q

What % of E.coli illness ends up as HUS?

A

15%

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6
Q

how long do E.coli symptoms last?

A

8 days on average

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7
Q

What is HUS

A

haemolytic uremic syndrome

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8
Q

which pathogen produces Shiga toxins 1 and 2

A

e.Coli

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9
Q

What do Shiga toxin 1 and 2 do?

A

cause damage to the intestinal lining

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10
Q

The Latin name for damage to the intestinal lining

A

haemorrhagic colitis

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11
Q

C.jejuni and C.coli are what pathogen

A

campylobacter

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12
Q

characteristics of campylobacter

A

gram-negative
spiral
requires O2 to survive

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13
Q

common types of campylobacter in NZ

A

C.jejuni

C.coli

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14
Q

sources of Campylobacter

A

found in the animal intestinal tract
undercooked poultry
X-contamination

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15
Q

What temp does campylobacter not grown under

A

30 degrees

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16
Q

symptoms of campylobacter

A

Bloody/pus diarrhoea
ab pain
AID (Guillain-Barr)

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17
Q

what specific symptoms does C. jejuni cause

A

inflammation of the heart muscle

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18
Q

Incubation of this disease last 2-5 days

A

campylobacter

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19
Q

how long do campylobacter symptoms last

A

1-11 days

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20
Q

Characteristics of salmonella

A

gram negative
>2000 strains
only need to low number of cells to cause illness

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21
Q

which disease has a major source being meat and unpasteurised milk and eggs

A

salmonella

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22
Q

symptoms of salmonella

A

diarrhoea, vomiting, fever, headache

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23
Q

The very young and elderly are at most risk of which diseases

A

salmonella

campylobacter

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24
Q

for which disease are 5% of people symptomless carriers

A

salmonella

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25
Q

why does it matter if someone is a carrier

A

if they are preparing food they are likely to contaminate it

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26
Q

how does salmonella cause disease

A

reaches the small intestine and produces a toxin

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27
Q

the incubation period of salmonella

A

12-72 hours

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28
Q

duration of symptoms for salmonella

A

1-10 days

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29
Q

the mortality rate of Listeria

A

20%

30
Q

cases per year of Listeria monocytogenes

A

20-30

31
Q

deaths from listeria each year

A

4

32
Q

characteristics of Listeria monocytogenes

A

Gram-positive
very motile
ubiquitous

33
Q

which disease is consumed frequently

A

listeria monocytogenes

34
Q

why is listeria monocytogenes so common in chilled foods

A

it still grows at room temperature

35
Q

sources of listeria monocytogenes

A

undercooked foods

chilled foods

36
Q

which disease is commonly related to food products like pate, ham, soft cheeses and smoked seafood

A

listeria monocytogenes

37
Q

symptoms of listeria monocytogenes

A

flu-like
meningitis
septicemia
abortion

38
Q

how does listeria monocytogenes cause disease

A

moves from the intestine into the bloodstream which can reach the placenta wall

39
Q

the incubation period of Listeria monocytogenes

A

3-70 days

40
Q

which pathogen has a symptom duration period that is mild for several months

A

listeria monocytogenes

41
Q

why is very careful cleaning required for Norovirus

A

faecal matter and vomit contain large quantities of the virus (10^9per gram)

42
Q

which pathogen causes a disease that is self-limiting

A

Norovirus

43
Q

Characteristics of Norovirus

A

small round
positive RNA strand
single structural protein

44
Q

foods commonly involved in outbreaks of Norovirus

A

shellfish and salads (cruise ships)

45
Q

sources of Norovirus

A

raw seafood
others vomit/faeces
food contaminated during handling

46
Q

disease caused by Norovirus

A

norovirus gastroenteritis

47
Q

symptoms of Norovirus

A

projectile vomit
explosive diarrhoea
headache
low-grade fever

48
Q

what temperatures are considered the ‘danger zone’ for bacteria growth

A

5-63 degrees

49
Q

Who are the at-risk groups for Listeria

A

elderly, immune suppressed, pregnant

50
Q

which disease does NZ have really high rates of

A

campylobacter

51
Q

which pathogens die after being exposed to temps >65 degrees

A

e.coli

salmonella

52
Q

for which pathogen did the MPI and NZ poultry association form a partnership to try to decrease the infection rate

A

campylobacter

53
Q

How did the NZ govt. educate consumers around campylobacter

A 
4 C's
cook
clean
cover
chill
54
Q

what temperature should foods be cooked above in order to prevent listeria

A

> 74 degrees

55
Q

Why is HACCP needed?

A

size of the food industry
diversity of products
demand for proof of safe food handling

56
Q

Food safety is achieved using HACCP by ensuring

A

systematic identification and evaluation of hazards

the development of effective control

57
Q

What did the food act 2014 state

A

anyone involved in prep, manufacturing, packing, storage, displaying, transport and selling of food must demonstrate it safely
-required to have a food control plan (FCP) that incorporates HACCP

58
Q

step 1 of HACCP

A

Hazard analysis

59
Q

step 2 of HACCP

A

Identification of CCP

60
Q

Step 3 of HACCP

A

Establish critical limits

61
Q

step 4 of HACCP

A

Use a system to monitor CCP

62
Q

step 5 of HACCP

A

put a corrective system in place for when monitoring indicates an issue

63
Q

step 6 of HACCP

A

establish a procedure to ensure the HACCP effectiveness

64
Q

step 7of HACCP

A

Documentation and recording of HACCP

65
Q

3 types of hazards in HACCP

A

biological
chemical
physical

66
Q

biological hazard examples

A

bacteria, viruses, parasites, yeasts/moulds and toxic algae

67
Q

chemical hazard examples

A

pesticides, cleaning chemicals , plant toxins

68
Q

physical hazard examples

A

screws, bones, glass

69
Q

Validation

A

intial confirmation that HACCP is complete and working

70
Q

verification

A

application of methods and testing to ensure HACCP is working according to plan

FOSC111 (5 decks)

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