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Epidemiology (mini block 2) > Intro to Foodeborne Diseases > Flashcards

Intro to Foodeborne Diseases Flashcards

1
Q

T/F : The burden of Foodborne disease is easy to estimate

A

False

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2
Q

Are most food borne disease Sporadic or Outbreaks?

A

Sporadic are more common

outbreaks are more recognized

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3
Q

Severity and # of cases depend on

A

microbe type
infectious dose
effectiveness of processing method
handeling/ cooking

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4
Q

Caaused a recall of 36 Million lbs of ground turkey?

A

multi- drug resistant Salmonella Heidelberg

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5
Q

how much do we produce and eat / year?

A 
eggs 
milk
chickens
turkey 
pig 
cattle
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6
Q

Foodborne illness

A

Diseases (infectious / toxic) in nature, caused by agents that enter body by ingesting food

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7
Q

Foodborne illness outbreak

A

occurrence of 2 or more cases of similar illness from ingestion common food

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8
Q

Foodborne hazard

A

biological, chemical, or physical property that may cause an unacceptable health risk in consumers

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9
Q

T/ F: Most foodborne pathogens are identified

A

False (~80 % unidentified)

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10
Q

Top 5 pathogens causing domestically acquired food borne illness?

A
  1. Norovirus
  2. salmonella (nontyphoidal)
  3. clostridium perfringens
  4. Campylobacter spp.
  5. Staph aureus
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11
Q

Top 5 pathogens causing domestically acquired food borne illness resulting in hospitalization?

A
  1. Salmonells
  2. Norovirus
  3. Campylobacter spp.
  4. Toxoplasma gondii
  5. E. coli (STEC) O157
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12
Q

Top 5 pathogens causing domestically acquired food borne illness resulting in DEATH?

A
  1. Salmonella
  2. Toxoplsma gondii
  3. Listeria monocytogenes
  4. Norovirus
  5. Campylobacter spp.
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13
Q

Food Production chain

A

Production
Processing
Distribution
Preparation

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14
Q

Production

A

Growing or raising (livestock, poultry, crops, fruit)

caught or harvested from wild (fish, game, mushrooms)

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15
Q

Processing

A

changing animals and plants into food

 first step in animals is SLAUGHTER
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16
Q

Distribution

A

getting food from processor to consumer / food service

17
Q

Preparation

A

Getting food ready to eat (kitchen, restaurant, home…)

18
Q

Food Safety

A

Making sure food is safe (non negotiable)
prevents hazards entering food chain
remove hazard containing foods
inactivate, neutralize, or reduce food hazards

19
Q

Food Quality

A

other attributions affection product value
Negatives :
spoilage, filth, discoloration

Positives:
          flavor, tenderness, color
20
Q

2 Broad Food Safety Categories

A
  1. Pre- harvest
    birth until stunning at slaughter
    up to milking/ laying eggs
  2. Post harvest
    stunning to consumption
    milk/ laying to consumption
21
Q

Pre-harvest Food safety goal

A

reduce the “load” of pathogen in food animals when enter the food chain

22
Q

Pre-Harvest food Safety components for food from livestock/ poultry?

A
  1. On farm food safety (OFFS)
  2. Antemortem inspection at slaughter plants
    only healthy enter food chain
23
Q

OFFS

A

On farm food safety

   set of best practices and standards to reduce pathogen 
         load in animals before entering food chain
24
Q

T/F : public views veterinarians as the custodians of animal welfare?

A

True

25
Q

OFFS examples

A

herd/flock health programs
biosecurity
appropriate antimicrobial use (AMU)
animal welfare

26
Q

Post Harvest Food Safety

A

meat plant responsibility for fit products

Veterinarians do less direct inspection
     -design and implement meat hygiene
          audit the process
               spot inspections 
                    assure compliance of regulations from plants
27
Q

Food Control

A

mandatory regulatory activity of enforcement by national or local authorities to provide :
consumer protection
safe foods
honestly and accurately labeled

28
Q

International Food Control

A

Sanitary and Phytosanitary measures agreement
Codex alimentarius commission (CAC)
set standards for wide variety of food products

29
Q

National Food Control Components

A
  1. Food and Law regulations
  2. Food control Management
  3. Inspection services
    USDA- FSIS
    FDA ( regulates 80% food in USA)
  4. Laboratory services
  5. Information, Education, training, communication
30
Q

State Food control systems

A
  1. Food law and Regulations
  2. Food control Management
  3. Inspection services
  4. Lab services
31
Q

Levels of regulation

A

international
national
state

32
Q

USDA regulate

A

meat, poultry, catfish
egg products
optional grading for meat and eggs
Processing inspection and labeling

Epidemiology (mini block 2) (10 decks)

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