chapter 20 - foodborne illness

Question 1

pathogen that can cause foodborne illnesses

Answer 1

certain bacteria
viruses
molds
worms
protozoa

Question 2

what food is pathogens most commonly found in

Answer 2

foods from animal sources

Question 3

what is food poisoning

Answer 3

general term for foodbornie illess

foodborn infection occurs when develops as result of pathgeon infecting someone

if toxins are prodcued by pathogen then its called food intoxiciation

Question 4

enterotxins +neurotoxins

Answer 4

enterotoxins - affect mucous membranes in diestive tract

neurotoxins - afcect nervous system

Question 5

1 in ___ amercaisn amy xperience food poisoning each year

Answer 5

6

Question 6

symptoms of food poiosoning

Answer 6

vomiting
diarrhea
heache
abd cramps

symptoms like flu

Question 7

campylobacter jejuni

Answer 7

one of most prevalent cuases of diarrhea

commonly found in intestinal tracts of cattle pigs sheep chickens turkeys dogs and cats and can contaminate meat during slaughter

caused by ingestion of live bacteria

take 2-5 days to develop after infection and may least up to 7 days
symptoms include diarrhea, fever, headache, muscle and abd pain, nausea

can be transmitted to humans via unpasturized milk, contaminated water, and raw or undercooked meats, poultry, and shellfish

May spread to bloodstream and cause a serious life-threatening infection

Question 8

clostridium botulinum

Answer 8

found in soul and water on plants and in instestnial tracts of aminals and fish

spores of these bacterias can divide and produce toxin in the absence of oxygen (single cells that are produced asexually, each of which is able to develop into new organisms, have thick, protective walls that allow them to survive unfavorable condition)

toxin can be produced in sealed containers such as cans, jars, and vacuum-packaged foods

spores are extremely heat resistant and must be boiled for 6 hous before tney will be destroyed (and thus destroy the food)

home canned goods should be boiled for 10 min

Question 9

botulism

Answer 9

rarest and most deadly of all food poisonings

18-36 hours after eating and include double vision, speech difficulties, inability to swallow, respiratory paralysis

fatal in 5-10% of cases

145 cases annyally

if can buldges C botulinum may be present and can be fatal

Question 10

clostridium perfringens

Answer 10

cafeteria or buffet germ

infects those who eat food that has been standing on buffests or steam tables for long periods

found in soil, dust, sweage, and intestinal tracts of animals

spore-forming pathogen tht needs little oxygen

bacteria destroyed by cooking but spores can survive it

C. perfringens is transmitted by eating heavily contaminated foods

symptoms include nausea, diarrhea, and inflammation of stomach and intestines (6-24 hours of ingestion)

to best prevent, hot foods shoudl be kept at or avoe 140F and cold foods below 40F (leftovers should be heated to 165F before serving)

• foods should be stored at temp of 50F or lower

Question 11

cryptosporidium

Answer 11

parasite that causes cryptosporidiosis in intestines of human and animals

can live outsde of body for long periods of time and commonly found in infected stoodls of animals or humans

commonly found in contaminated soil, food, and water and recrational water sources includng swimming pools, lakes, rivers, and hot tubes

most common symptoms of rypto is watery diarrhea, stomach cramps, fever, nausea, vomiting, and dehtdration

2-10 days after becoming infected w praasite and may last 1-2 weeks

practice good hygeine such as washing hands after going to the bathroom and handling raw meat

avoid contaminated water from wells, lakes, springs, and ponds

Question 12

Escherichia coli

Answer 12

group of bacteria that can cause illness in humans

E.Coli 0157:H7 is higly infectious strain

bacteria found in intestine of small mammals, raw milk, water contamitned by animal or human feces

e.coli transmitted to humans thorugh contaminated water, unpastruerized milk r apply juice, raw or rare ground beef products, unwashed fruit or veg and directly from person-to-person

-70k cases of inection yrly

Question 13

sympttoms of e.coli

Answer 13

severe abd cramps diarrhea that may be watery or bloody, and nausea

3-8 days of ingestions w most ppl recovering within 10 days

can canuse hemorrhagic colitis and then hemolytic uremic yndrome in children

e.coli can be controlled by careful choice and cooking foods (meats and poultry should be cooked, ground beef, veal, and lamb should be cooked to 160F and ground poultry to at least 165F) (wash fruit and veg, unpasturerized milk and other dairy products, and veg, and fruit juices)

Question 14

listeria monocytogenes

Answer 14

bacterium often found in human and animal intestines and in milk, leafy veg, and soils

grow in refrierator and can be transited to hmans by unpastreurized dari yfoods such as milk, soft cheeses, and ince crease and vita raw leafy veg and rpocessed meats

symptoms include : fever, chills, headache, stiff neck, backache, upset stomach (sometimes), diarrhea - up to 3 weeks to become ill

pregnant women at risk

Question 15

symtpoms of listeria monocytogenes

Answer 15

can affect a person from 12 hours to 8 days after ngeston

include fatigue, fever, chills, headaches, backache, and pain, and diarrhea

can develop into more seriosu condition and cause respiraorrt distress, spotaneous abortion or meningitis

prevent by throughly cooking meats and poultry and washign salad greens

Question 16

shigella

Answer 16

found in intestinal tract and thus feces of infected individuals

causes shigellosis

passed by infected food handler who didnt practice proper handwashign after using the toilet

also found on plants fertiziled w untreated animal feces or contaminated water

commercially perpared mayo is not common culprit of foodborne illnesses in cold salads

shigella are desroyed by heat byt infected cold foods such as tuna chicken or egg salads are common carriers and should be kept on ice when servied

occurs from one day to one week fllowing infection

symptoms include diarrhea (w blood and mucus sometimes), fever, chills, eahdache, nausea, ad cramps and dehtdaration

cook to 145-16t5F to make safe for conusmptio n

Question 17

staphylococcus arueos

Answer 17

found on human skin, in infected cuts and pimples and in noses and throats

staph poisoning commonly knowns as staph

bacteria grow in meats, poultry, fish, egg dishes, salads such as potato, egg, macaroni, and tuna, and cream filled pasitries

poisoning is transmitted by carriers and by eating foods that contain toxin these bacteria create

sypmtoms include vomiting, diarrhea, and abd crampingvs beginning within 30 min to 6 hours after ingestion of toxin and last from 24-72 hr

milkd illness
growth of bacterai is inhibited if foods are kept at. temp above 140F or below 40F

toxin destroyred by oiling food for several hours or by heating it in presure cooker at 240F for 30 min

both methods destoy nutrients and appeal of food so safely discard suspected contaminated foods

Question 18

what is mold?

Answer 18

type of fungus

roots go down into food and grows stalk upwar on wich spores form

green fuzzy part that can be seen by naked eye is where spores are found

some spores cause respiratory problems and allergic reactions for some people

Question 19

what is aflatoxin

Answer 19

mycotoxin that can cause cancer

develop in spolied peantus and peanut butter, soybeans, grains, nuts, and spices

symptoms of infection include abd pain, vomiting, and diarrhea, and may occur from 1 day to several months after ingestion

can cause liver and skin damange and ultiatmely cancer

cut cheese w mold at last 1 in

dont purhcase fruits and veg shoulindg mold

Question 20

trichinella spiralis

Answer 20

parasitic worm that causes trichinosis

transmitted by eating inadequately cooked pork from pigs that are infected w T. spiralis parasites

wild game (esp bear) has been found to carry this parasite

symtpoms include abd pain, vomtigin fever chills and muscle pain

symtpoms occur abt 24 hours after ignested infected pork

due to increased regulation of feed and products given to pigs infection is less common

cook whole cuts of pork to internal temp of 145f, ground meat to 160F

Question 21

dysentry

Answer 21

disease cause by protozoa (tiny, one-celled animals)

protozoa introduced to food by carriers or contaninminated water

cause severe diarrhea that can occur intermittently until client is treated

Question 22

primary treatment for foodborne illnesses

Answer 22

replace lost fluids and electroyltes to prevent dehydration

clear liqiuids such as fruit juice, borth, sports drinks as toelrated

oral rehydration for older and weakened immune systems

balnd, easy to digest foods like potatoes, rice, toast, applesauce, and banana

chidlren = commerical oral rehydration
infants will needbreast milk or formulaa

Question 23

anti-diarrheal med

Answer 23

loperamide and bismuth subsalicylate can help stop diarrhea in adults

for blood diarrhea, which is sign of vacterial or parasitic infections, shouldnt use these medications

children and infants usually are not prescribed these med

may need antibitioics

hospitalization may be needed to treat complications of foodborne illness such as severe dehydration, paraylsis or hemolytic uremic syndrome

Question 24

how do most foodborne illness occurs

Answer 24

ignornace or carelessness of ppl who handled food

ppl introduce pathogens to food, prevent them from reaching it, or kill them w approparite cooking temp

improper cleaning of kitchen equipment

Question 25

cross-contaimnation

Answer 25

non-infected subsequenlty prepared w this equipment can becoem infected by same pathogens

Question 26

four easy ways to reduce foodborne illnesses

Answer 26

clean speerate cook and chill

Question 27

clean to reduce foodborne illensses

Answer 27

wash hands often wet hands w clean running water and apply soap scrub alll parts of hands for 20 seconds rinse througouhly under runnign water and dry hands w clean paper towel

Question 28

seperate to reduce foodborne illensses

Answer 28

keep raw meats and ready-to-eat foods seperate as you prepare and stor them store raw fish, meat, and poultry on a shelf below ready-to-eat foods use seperate cutting boards for raw meat, poultry, and seafood, and one for ready-to-eat foods (cold coded cutting boards)

Question 29

cook to reduce foodborne illensses

Answer 29

cook to prper temp fish, meat, poultry, and egg dishes shoudl be cooked to fecommendned safe minimum internal temp food thermometer

Question 30

chill to reduce foodborne illensses

Answer 30

refiridgerate leftowvers promptly to 40F or below foods are no lnger safe to eat if they have been in danger zone of 40-140F for more than 2 hours (1 hour if temp is over 90FO keep refrigerator at 40F or below and freezer at )F or below

Question 31

what produce dont have to be refrigerated until peeled or cuts

Answer 31

bananans and potatoes prodcuts that need refridgeration should be stored in refrgerator within 2 hours of purchase

Question 32

what temp should eggs and eg dish be cooked to

Answer 32

egg - til yolk and white are firm egg dishes - 160F

Question 33

what temp shouldfresh beef, veal la,b (ground, chops) be cooked to

Answer 33

ground products - 160F medium rare - 145F medium - 160F well done - 170F

Question 34

what temp should fresh porl (whole cuts, ground porks) be cooked to

Answer 34

whole cuts - 145F ground ork - 160F

Question 35

what temp should poultry be cooked to

Answer 35

ground chicken - 165 well done whole chicken/ turkey - 180F whole brid w stuffing - stuffing - 165F, 180F bird poultry breazt - 170F thighs, wings - cook until juices run clear

Question 36

what temp should ham be cooked to

Answer 36

fresh (raw) - 160F full cooked, to reheat - 140F

Question 37

when cooked from frozen state cooking time will increase by at least __%

Answer 37

50

Question 38

what are carriers

Answer 38

people or animals capable of transmitting infectious organisms no effects from roganism and therefore unawarre of danger they represent

Question 39

what is an allergy

Answer 39

altered reaction of tissues of some ind to substances that are harmfulless to others hypersnetiviities called allergens some common allergens are pollen, dust, animal dander, drugs, costemics, and certain foods food allergy occrus whe immune system reactiosn t ofodo substance )usually a protein) causing antiobies to form and allergic symtpoms atlered reactions that dont involve inmmune system are called intolerances

Question 40

food alegies among children ahve grown ____ btwn 1997 and 2011

Answer 40

50

Question 41

approx __% of children and __% of adults are known to have food allergies

Answer 41

8% 4%

Question 42

signs of food alergies

Answer 42

hay fever urticaria edema headache dermatitis nausea dizziness asthma

Question 43

anaphlyaxis + symtpoms

Answer 43

serious allegic reacrion involved more than one systems and usually related to food, latex, medicines, and insect stings symtpoms include mouth, throat, skin itching, swelling of lips and/or tongue, throat tightness/ closure, hoarseness, hives, redness, swelling, gut vomiting, diarrhea, cramps, SOB, coughing, wheezing, eak pulse, dizziness, passing out treated w epinephrine

Question 44

treatment for allergies

Answer 44

remove item causing allergic reactions wise to keep food diary and record alelrgic systems 8 foods cause 90% of allergic reactions found using blood tests or skin tests (food allergies can be dififcult to determine from skin tests) eliminiation diet; only eat foods almost no one reactions to (rice, fresh meats and poultry, noncitrus fruits, and vegetables) desensitization (eating minute amount of food allergen after a period of compelte abstinence from it)

Question 45

what is a food intolerance

Answer 45

nonallergic food hypersentistivty doesnt involve immune system more common in nature result of missing enzyme (like lactose) or due to issue w food preservative or additive can take from 72-96 hours to produce effectivet depending on tpye and severeity, may ercommend a food sensitivity test followed by elimination diet (common intoelrances are lactose, gluten, histamine and tyramine (aged cheese, processed meats, beer, wine), salicyclate (type of salt contained in some foods), tartazine (artifical food color), benzoates, BHA, BHT, sulfites (preservatives), MSG, ando ther food dyes

Question 46

Anisakis simplex

Answer 46

transmitted via raw and uncooked fish symtpoms include: Tingling in throat, coughing up worms

Question 47

noroviruses (and other calciviruses)

Answer 47

transmitted. by Shellfish and foods or water contaminated by feces Ready-to-eat food touched by infected food workers; examples include salads, sandwiches, ice, cookies, and fruit symptoms include Nausea, vomiting, stomach pain, fever, muscle aches, and sometimes headache usually appear within 1 to 2 days Diarrhea is more prevalent in adults, and vomiting is more prevalent in children

Question 48

Staphylococcus aureus

Answer 48

transmitted by Contaminated milk and cheeses Salty foods (such as ham), sliced meats Foods made by hand that require no cooking, such as puddings and sandwiches Infected food workers symptoms include Nausea, vomiting, stomach cramps, and diarrhea usually occur within 30 minutes to 6 hours after eating contaminated food

Question 49

Toxoplasma gondii

Answer 49

transmitted by Accidental ingestion of soil contaminated with cat feces on fruits and vegetables; raw or undercooked meat Flu-like illness usually appears 5 to 23 days after eating—may last months; those with a weakened immune system may develop more serious illness Can cause problems with pregnancy, including miscarriage

Question 50

Vibrio vulnificus

Answer 50

transmited by Undercooked or raw seafood, such as fish and shellfish symptoms include Diarrhea, stomach pain, and vomiting may appear within 1 to 7 days after eating; may result in a blood infection; can result in death for those with a weakened immune system

Question 51

Yersinia enterocolitica

Answer 51

tranamitted by Contaminated food-contact surfaces Raw milk, chitterlings (swine intestines), water, pork, other raw meats symtpmos include Diarrhea, stomach pain, headache, fever, vomiting; can result in arthritis, meningitis, and inflammation of the skin for those with a weakened immune system

Question 52

what does it mean for a food to spoil

Answer 52

Spoiled food has lost its nutritional value and quality characteristics—such as flavor and texture—due to decay

Question 53

what does it mean for a food to be contaminated

Answer 53

Contaminated food has become unfit to eat due to the introduction of undesirable substances

Question 54

Where are Entamoeba histolytica and Giardia lamblia found

Answer 54

drinking water contaminated by feces

Question 55

scombroid toxin

Answer 55

Some types of fish, such as tuna and blue marlin, produce a natural toxin called scombroid toxin when they begin to spoil. The cooking process does not destroy this toxin. People who eat fish containing this toxin may develop symptoms of food-borne illness immediately. These symptoms last less than 24 hours.

Question 56

how to avoid environmental toxins

Answer 56

environmental contaminants can accumulate in fish that live in waters polluted by industrial wastes. The larger the fish, the more time it had to store tox-ins. Eating lean fish may help you avoid chemical toxins, which tend to be stored in fishes’ fatty tissues. Become informed about fish advisories for the bod-ies of water being fished when eating fish caught by yourself or others. If the waters being fished are not monitored for contamination, you should eat fish from these sources no more than once a week.

Question 57

what is Bisphenol A (BPA)

Answer 57

coating on food and beverage containers that can can seep into foods and beverages during storage and use BPA may have health effects on the brain, as well as the potential health outcomes for fetuses, infants, and children

Question 58

how to limit exposure to BPA

Answer 58

Use containers marked “BPA free” (containers with recycle codes 3 and 7 may have BPA present). * Reduce use of canned food containers lined with BPA resins. - Avoid microwaving food in plastic containers and washing plastics in hot dishwashers to avoid leaching of BPA. * Store and cook foods in glass, porcelain, or stainless steel containers instead of plastic.

Question 59

Sanitation

Answer 59

practice of clean food-handling habits to help prevent disease. Check to see if store refrigerators, shelves, and floors are clean

Question 60

what temperatuer does bacteria grow the most rapidly at

Answer 60

danger zone: 41F to 135F bacteria can double within 20 min at this temp

Question 61

USDA danger zone

Answer 61

more conservative 40F to 140F

Question 62

What is the most effective way to sanitize sponges

Answer 62

* Soak a sponge for one minute in a solution of one-half teaspoon bleach per one quart of warm (not hot) water. * Microwave a wet sponge for one minute on high. To guard against fire, make sure the sponge is completely wet and place it in a microwave-safe dish. Use caution when removing the sponge from the microwave as it may still be very hot.

Question 63

holding foods at what temp and how

Answer 63

hold foods at room temps for no longer than 2 hours cold foods under 40F hot food over 140F

Question 64

who is at greatest risk for foodborn illnesses

Answer 64

Infants, young children, pregnant women, older adults, substance abusers, and people with immune dis-orders

Question 65

severe symtpoms of food poisoning include

Answer 65

high fever (101.5) dehydration (dizzy while standing) blood In stool diarrhea and vomiting lasting over a few hours doublevision, inability to swallow, difficulty speaking indicate botulism and require immediate treatment at hospital

Question 66

what info to report when foodborn illness suspected

Answer 66

Your name, address, and phone number * Description of what happened: where the food was purchased, how many people ate the food, when the food was eaten * If food is a commercial product, the manufacturer’s name and address listed on the container * On meat and poultry products, the USDA inspection stamp number for the identification of the processing plant or establishment number * Lot or batch number, which will indicate on what day and during which factory shift the item was produced If you still have some of the suspected food, wrap it in a plastic bag and store for public official to examine

Question 67

hazard analysis critical control point (HACCP) system

Answer 67

protect the wholesomeness of the food supply identifies the steps at which a food product is at risk of biologi-cal, chemical, or physical contamination as it moves through an operation.

Question 68

HACCP Plan

Answer 68

1. Analyze how foods move through the operation. 2. Identify the points (critical control points) in the process at which risks to the food can be reduced or avoided. 3. Establish the limits that must be met at each step to achieve safety. 4. Establish a procedure to monitor the limits at each step. 5. Identify a corrective action to take when limits are not met. 6. Evaluate the plan regularly to make sure it works. 7. Establish a system for record keeping and documentation.

Question 69

wha do usda food inspectors do

Answer 69

USDA inspectors place a stamp of approval on food prod-ucts that meet their standards for wholesomeness.

Question 70

Meat and Poultry Hotline

Answer 70

ran by usda to answer consumers food safety questions

Question 71

FDA

Answer 71

ensuring the safety of all foods sold other than the meat, poultry, and egg products regulated by FSIS. The FDA moni-tors pesticide residues left on farm products. FDA inspectors check farms, food-processing plants, and imported food products. They also oversee recalls of unsafe foods.

Question 72

FSIS

Answer 72

Food Safety and Inspection Service

Question 73

(NOAA)

Answer 73

National Oceanic and Atmospheric Administration ensure high-quality seafood. Inspectors travel to fishing vessels, seafood processors, and cold storage facilities around the world. The FDA runs a required fish inspection program for all seafood processors and retailers both domestic and international

Question 74

Food Safety Modernization Act (FSMA)

Answer 74

empowers the Food and Drug Administration (FDA) to regulate the way foods are grown, harvested, and processed. The law provides the FDA with the authority and the mandate to * require preventive controls across the food supply to stop or limit food safety problems from occurring; * implement new inspection techniques that focus on risk; * apply enhanced means to ensure that imported foods are safe for consumers; * issue mandatory recalls; and * strengthen partnerships among food safety agencies at all levels—federal, state, local, territorial, tribal, and foreign.

Question 75

US Environmental Protection Agency (EPA)

Answer 75

regulates pesticiides - safety of new pesticides and publishes directions for their safe use. - It sets limits for pesticide residues and prosecutes growers who exceed these limit The EPA also sets standards for water quality

Question 76

Federal Trade Commission (FTC)

Answer 76

regulates food advertisements Advertising claims must be truthful. They cannot mislead consumers about the contents or nutritional value of a product. The FTC handles complaints about a company, organization, or business practice.