Food

Question 1

Contributing factors of food borne illness

Answer 1

Changes in agricultural and food processing methods
Globalization of food distribution
Social and behavioral changes among the human population
Weather and climate

Question 2

Top that cause outbreak

Answer 2

Chicken
Pork
Beef

Question 3

Salmonella

Answer 3

Salmonellosis- rod shaped, motile, gram negative, non sporeforming
Chicken where we get it, can get it from turtles, snakes, cats, dogs

Question 4

Most common serotype in US of salmonella

Answer 4

Salmonella serotype Enteritidis
Salmonella serotype Typhimurium

Question 5

The advantages of genetically modified foods do not include

Answer 5

Reduction in genetic diversity

Question 6

The purpose of metaphaylaxis is to

Answer 6

Both cute and prevent disease among the entire population of animals

Question 7

A justification for the hazard analysis of critical control point is that

Answer 7

Health hazards can be introduced at any point from haven’t to consumption

Question 8

Chemical hazards that may be present in food include

Answer 8

Mushrooms toxins, monosodium glutamate, heavy metals, marine toxins

Question 9

Which of the following is an interpretation of the Delaney Clause?

Answer 9

Carcinogen chemicals are not permitted in food in any amounts

Question 10

Food additives are used to achieve all the following except

Answer 10

Keep food free from rodent filth

Question 11

What does the abbreviated GRAS stand for?

Answer 11

Generally Recognized As Safe chemical additives

Question 12

Which of the following is not an example of an incidental additive

Answer 12

Vitamins to improve nutrition

Question 13

Which of the following agents is one of the agents responsible for many publicized outbreaks of gastrointestinal illness on cruise ships?

Answer 13

Norovirus

Question 14

Surveillance

Answer 14

Surveillance maintains responsibility at federal level
* CDC Foodborne Disease Active Surveillance Network
Active system whereby public health officials maintain frequent direct contact with clinical laboratory directors to identify new cases of foodborne illness

Question 15

Onset time of salmonella

Answer 15

6-72 hours

Question 16

Clostridium Botulism

Answer 16

Neurotoxins in food
See in jared foods- don’t eat if dented cans on seam or lid & sharp corner in dent

Question 17

Symptoms of clostridium botulinum

Answer 17

18-36 hours can vary from 4 hours to 8 days
Vertigo, weakness, and dizziness, difficulty in speaking and swallowing, difficulty breathing

Question 18

C. Perferingens

Answer 18

Occurs in the environment soil and sediments, especially areas contaminated in feces
* also found in the intestine of humans and animals

Question 19

Common source of C. perferingens

Answer 19

Meat, poultry, graves, other foods cooked in large batches and held at unsafe temps
*outbreaks happen in large groups of people- hospitals, nursing homes
Often occurs in November and December

Question 20

E.Coli (0157:H7)

Answer 20

Cause hemorrhagic colitis- linked to bloody diarrhea
Raw milk and hamburger chains

Question 21

Onset for C. Perferingens

Answer 21

16 hours after consumption
Watery diarrhea, mild abdominal cramps
Duration 12-24 hours

Question 22

Trichinosis- caused by worms

Answer 22

Associated with eating meat that contains a nematode
See it in wild by people eating bear
Don’t see in pork anymore- ok if tiny in pork

Question 23

Classic agent of trichinosis

Answer 23

Trichinella spiralis

Question 24

Tapeworm- Taenia saginata

Answer 24

Beef

Question 25

Tapeworm- Taenia solium

Answer 25

Pork

Question 26

Parasitic disease caused by Tapeworms

Answer 26

Taeniasis
Passage of proglattids- section of tapeworm that contains eggs- rare
Don’t take parasite cleans- cause internal organs to slough off it epithelial cells
* Undercooked fish can have worms

Question 27

Norovirus

Answer 27

Explode for a day, vomit, diarrhea
No treatment happens quickly
1-2 duration
* Increases in winter

Question 28

Sources of toxins in food

Answer 28

Those from seafood and mushrooms
Ciguatoxin
Scrombroid toxin
Paralytic shellfish poison
Puffer fish toxin

Question 29

Sources of metals in food

Answer 29

Can cause vomiting in high concentrations
Occurs few minutes to several hours- most cases less than an hour after ingestion
Lead found in Mexican candy wrappers
Chicken containing high levels of arsenic
High levels of mercury in species of fish- shark, swordfish
Metals that have gotten into food- especially highly acidic foods

Question 30

HACCP

Answer 30

Monitored from the time of harvest to the time of consumption
*began in the 1950s
1. Perform a hazard analysis
2. Decide on the critical control points
3. Determine the critical limits
4. Establish procedures to monitor the critical control points
5. Establish corrective actions
6. Establish verification procedures
7. Establish a record-keeping system

Question 31

CCPs

Answer 31

Critical control points
Step in the food production process where preventative measures are applied to prevent, reduce, or eliminate a food safety hazard- bacterial growth or chemical contamination
Exists at every stage from purchasing ingredients to consumption of product