Chapter 10 Flashcards
(24 cards)
What are chronic sequelae?
Acquired from serious infection – involves chronic complications following an acute illness
What are microbes?
Microorganisms too small for naked eye: bacteria, protists (e.g. algae), fungi
Not all microbes are bacteria, and not all bacteria is pathogenic.
What are pathogens?
Who is more susceptible?
Microorganisms capable of causing disease. Some pathogens are more pathogenic than others
The very young, old, pregnant women, malnourished, compromised immune systems
What is a foodborne illness?
Bonus: What are the causes?
Illness transmitted to humans through food and water
Caused by either an infectious agent (foodborne infection), or poisonous substance (food intoxication – food poisoning).
What is meant by “foodborne infection”?
Caused by eating foods contaminated with live pathogens. These pathogens can infect the digestive tract tissue and begin to proliferate
What is meant by “food intoxication”?
Caused by eating foods containing natural toxins produced by pathogens (pathogens don’t need to be present – just infused food with toxins)
Within food intoxication, what are the two types of toxins?
(1) Enterotoxins: Affect the intestines
(2) Neurotoxins: Affect the nervous system
What are the 4 types of pathogens?
(1) Foodborne Bacterial Pathogens
(2) Foodborne Viral Pathogens
(3) Bacterial Toxin Producers
(4) Other Microorganism Producing Toxins
How does bacteria proliferate?
Uncoupled Sexual Reproduction
They also produce pili which allows the exchange of genes between bacterial cells
What is an example of Foodborne Bacterial Pathogens?
Salmonella
*Also acceptable: Campylobacter jejuni, E. coli, Listeria *
How does one get affected by a Foodborne Bacterial Pathogen?
Contamination through: eating undercooked meat, improperly handled poultry
What is E. coli? What type of pathogen is it associated with
What can be said about Mechanically Tenderized Beef?
Associated with Foodborne Bacterial Pathogens. Infection occurs from improper handling raw ground meat and eating undercooked ground meat.
Making incisions on surface of intact meat to tenderize it. MTB was source of infection for E. coli outbreak
What is Listeria? What type of pathogens isit associated with?
Associated with Foodborne Bacterial Pathogens. Found in soil and water. Has 2 adaptations that increases its pathogenicity:
(1) Forms biofilm on surfaces
(2) Can grow and multiply in the refrigerator
- Listeria is killed by pasteurization and cooking (lunch meats and hotdogs can get contamination after factory cooking)
- Can grow on vegetation (precut lettuce). Nutrients contained within the plant cells are released once cut, becoming food for pathogens + Precut lettuce is difficult to wash
What is the Norwalk virus? What type of pathogen is it associated with?
Foodborne Viral Pathogens.
Highly contagious, is transmitted through contaminated food, water, and human-to-human contact. Only lasts less than 2 days.
What is Staphylococcus aureus (staph)? What type of pathogen is it associated with?
Bacterial Toxin Producers. Bacterium commonly found on surface of the skin which produces a toxin. Reheating kills the pathogen but not the toxin.
Usual cause is unwashed hands
What is Clostridium Botulinum? What type of pathogen is it associated with?
Bacterial Toxin Producers. Spores found on plants and in soil. Pathogens grow/ multiply in low pH and no oxygen. Causes neuromuscular paralysis (botox)
What are Fungal Toxins? What type of pathogen is it associated with?
Other Microorganism Producing Toxins. Fungi produces mycotoxins, one of them is aflatoxin (produced my mouldy crops).
Can cause liver cancer in non-developed countries
What are Marine toxins? What type of pathogen is it associated with?
Other Microorganism Producing Toxins. An algae that produces toxic red tides → accumulates in some fish
What are pesticides? Name the types
Any chemical used to control unwanted insects, weeds, or fungi.
(1) Insecticides: kill herbivorous insects
(2) Herbicides: kill weeds that compete for resources with crop plants.
(3) Fungicides: kill fungi that produce toxins
Do pesticides harm humans? How?
Regular exposure to small amounts can initiate cancer. People who apply it face the biggest threats. 99% of pesticide deaths are in developing countries.
Three modes of entry: inhalation, dermal contact, ingestion
What is The No Observable Adverse Effects Level (NOAEL)
is the maximum dose where nothing bad happens
What are some current food preservation techniques?
(1) Pasteurization
(2) Heat and Pressure
(3) Refrigeration and Freezing
What is irradiation?
Does it cause cancer?
se of low-dose radiation to kill pathogens and the dividing cells on food.
No. It is safe
Name two canadian agencies responsible for ensuring food safety.
(1) Health Canada
(2) Canadian Food Inspection Agency
(3) Agricultural and Agri-Food Canada
(4) Environmental Bureau of Agriculture and Agri-Food Canada
(5) Environment Canada
(6) World Health Organization (WHO
