Epidemiology of Foodborne Disease chpt 3 Flashcards
1
Q
What is the temp required to kill E.coli?
A
Internal 71C, Zero tolerance (Silly b/c all food would have to be sampled)
2
Q
What is epidemiology?
A
it identifies the cause, determine mode of transmission, and evaluates method to control the disease.
3
Q
How to get a foodborne disease?
A
- Organisms must contaminate food.
- Organism or toxin must survive storage and processing.
- Organisms allowed to multiply ( not E.coli!) - Sufficient quantities contaminate food eaten.
4
Q
Most common cuase of foodborne illness in Cda?
A
Salmonella spp.
5
Q
Where does foodborne diseases occur?
A
Mostly in food service, and unknown.
6
Q
Factors that are associated with foodborne disease are:
A
- improper cooling
- 12h or more between prep and eating.
- infected person.
- inadequate cooked food.
- inadequate hot holding
- inadequate reheated.
LOTS to do with time and temp.
7
Q
Increased foodborne disease..why?
A
People are eating more fruit and veggies which are high in microorganisms.
8
Q
Where would you likely get a foodborne disease?
A
Institutions (hospital, prisons) B/c close counters where pple are sick.
9
Q
Who is responsible for food safety?
A
Everyone!
