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Food-borne illnesses Flashcards

1
Q

is a term commonly used to identify all relatively acute illnesses associated with consumption of food.

A

Food poisoning

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2
Q

Classification of Food-Borne Illnesses:

A
  1. Food Poisoning/Intoxication
  2. Food-borne infection
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3
Q

These arise as a consequence of ingestion of a poison or pre-formed toxin in food without the necessity of ingesting viable causal organisms.

A

Food Poisoning/Food Intoxications

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4
Q

Food Poisoning/Food Intoxications:

A
  1. Poisoning by Chemicals
  2. Poisoning by Toxic Animals and Plants
  3. Poisoning by Mycotic toxins
  4. Poisoning by Bacterial toxins
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5
Q

These occur as a result of ingestion of viable and infective microorganisms which multiply, invade and cause damage to tissues.

A

Food-borne infections

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6
Q

Food-borne infections:

A
  1. Bacterial infections
  2. Parasitic infections
  3. Viral and Rickettsial infections
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7
Q

essentially, illnesses due to consumption of toxins/poisons in food.

A

FOOD POISONING/ FOOD INTOXICATION

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8
Q

POISONING BY CHEMICALS:

A
  1. Antimony Poisoning
  2. Cadmium Poisoning
  3. Copper Poisoning
  4. Zinc Poisoning
  5. Cyanide Poisoning
  6. Arsenic Poisoning
  7. Fluoride Poisoning
  8. Lead Poisoning
  9. Methyl Alcohol
  10. Nitrates
  11. Sodium Incontinate and Sodium Sulfite
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9
Q

Possible sources of Chemicals in Food-borne outbreaks:

A
  1. Utensils
  2. Accidental addition to food
  3. Residues of Spray Appplication
  4. Mechanical leaking of equipment
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10
Q

POISONING BY TOXIC PLANTS AND ANIMALS:

A
  1. Paralytic Shellfish Poisoning (Red Tide Poisoning)
  2. Scombroid Poisoning
  3. Mushroom Poisoning
  4. Rhubarb Leaf Poisoning
  5. Cassava Poisoning
  6. Castor bean Poisoning
  7. Ergotism
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11
Q

POISONING BY MYCOTIC TOXINS:

A

Mycotoxicosis

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12
Q

POISONING BY BACTERIAL TOXINS

A
  1. Botulism
  2. Staphylococcal Poisoning
  3. Bacillus Cereus Gastroenteritis
  4. Clostridium Perfringens Foodborne Illness

(B.S.B.C)

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13
Q

BACTERIAL INFECTIONS:

A
  1. Salmonellosis
  2. Typhoid fever
  3. Paratyphoid fever
  4. Bacillary Desentery (Shigellosis)

(S.T.P.S)

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13
Q

illnesses caused by infection produced as a result of invasion, growth and damage to the tissues of the host by pathogenic organisms.

A

Food-borne Infections

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14
Q

considered to be among the most common cause of foodborne infections.

A

Salmonellosis

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15
Q

a classic example of enteric fever.

A

Typhoid fever

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16
Q

a milder disease compared to typhoid fever.

A

paratyphoid fever

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17
Q

PARASITIC INFECTIONS:

A
  1. Amebic dysentery (amebiasis)
  2. Trichinosis
  3. taeniasis
  4. diphylobothrium latum (fish tapeworm)
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18
Q

Taeniasis (2)

A
  1. pork tapeworm (taenia solium)
  2. beef tapeworm (taenia saginata)
19
Q

Poisonous mushrooms:

A

Amanita phalloides and A. muscaria

20
Q

VIRAL INFECTIONS:

A
  1. Viral hepatitis
  2. Viral Enteritis
  3. Poliomyelitis
20
Q

a major public health problem, affecting close to 700 million people worldwide.

A

VIRAL HEPATITIS

21
Q

Water and food with fecal contamination spread by feco-oral route; common particularly in warm-climate countries.

A

Hepatitis A

22
Q

Usually transmitted by water
16 contaminated with sewage.

A

Hepatitis E

23
Q

Essentially a blood-borne (through contaminated needles and exposure to contaminated blood products, e.g. after blood transfusion and administration of blood-clotting factors.) and sexually-transmitted infection, thus carriers are the sources of infection.

A

Hepatitis B, C and D

24
Q

Infection always occurs in association with Hepatitis B (the carrier state).

A

Hepatitis D

25
Q

Blood-borne infection; occurs commonly

A

Non-A, non B Hepatitis:

26
Q

TWO BASIC THINGS to remember when preparing food:

A
  1. GOOD TEMPERATURE CONTROL
  2. CAREFUL ATTENTION TO CLEANING PROCEDURES
27
Q

the zone between 7 and 60 is the
so-called…

A

Danger Zone

28
Q

MAJOR CAUSES OF FOOD-BORNE OUTBREAKS:

A
  1. INADEQUATE REFRIGERATION
  2. FOODS PREPARED TOO LONG BEFORE SERVING.
  3. INFECTED PERSONS PRACTISING POOR PERSONAL HYGIENE.
  4. INADEQUATE COOKING OR HEAT PROCESSING
29
Q

PARALYTIC SHELLFISH POISONING etiologic agent:

A

Dinoflagellate toxins

30
Q

due to consumption of ocean mussels, clams or fish which contain poisonous biotoxins at certain seasons of the year.

A

PARALYTIC SHELLFISH POISONING

31
Q

RHUBARB LEAF POISONING
Etiologic Agent:

A

oxalic acid

32
Q

CASTOR BEAN POISONING
Etiologic Agent:

A

ricin

33
Q

CASSAVA POISONING
Etiologic Agent:

A

hydrocyanous acid and cyanide gas

34
Q

ERGOTISM
Etiologic Agent:

A

Parasitic fungus of rye

35
Q

a neuroparalytic disease in man and other animals which results from the ingestion of a heat-labile toxin produced in the food during the growth of the bacteria, Clostridium botulinum.

A

botulism

36
Q

most common true food poisoning due to indigestion of enterotoxin by Staphylococcus aureus

A

STAPHYLOCOCCAL POISONING

37
Q

TYPHOID FEVER = a classic example of enteric fever.
Etiologic Agent:

A

salmonella typhi

38
Q

BACILLARY DYSENTERY (SHIGELLOSIS)
Etiologic Agent:

A

Members of the genus (Shigella).

39
Q

AMEBIC DYSENTERY (AMEBIASIS)
Etiologic Agent:

A

Endamoeba histolytica

40
Q

TRICHINOSIS
Etiologic Agent:

A

Trichinella spiralis

41
Q

DIPHYLLOBOTHRIASIS
Etiologic Agent:

A

Diphyllobothrium latum (fish tapeworm)

42
Q

VIRAL HEPATITIS
Etiologic Agent:

A
  • Hepatitis A (infectious hepatitis or epidemic jaundice)
  • Hepatitis B (serum hepatitis)
  • Hepatitis C (Non A, Non B Hepatitis)
  • Hepatitis D (delta hepatitis)
  • Hepatitis E (Epidemic non-A Hepatitis)
43
Q

POLIOMYELITIS =
Etiologic Agent:

A

Polioviruses I, II, III

Meat Storage (10 decks)

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