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PMVPH > Food borne risks by commondity and risk management > Flashcards

Food borne risks by commondity and risk management Flashcards

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0
Q

Which pathogen has the highest case fatality rate in the UK?

A

Listeria monocytogenes

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1
Q

What are the origins of food-borne hazards?

A

(Add diagram from slide 5 here)

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2
Q

Which pathogen causes the most food-borne disease in the UK?

A

Campylobacter spp

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3
Q

Which pathogen causes the highest absolute number of deaths in the UK?

A

Non-typhoidal Salmonella

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4
Q

What does the public health impact of a food borne disease depend on?

A

Total number of cases and severity of the cases (numbers hospitalised, deaths)

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5
Q

Which food group is associated with the highest risk of food borne disease per serving?

A

Poultry

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6
Q

What are the two main biological hazards from chicken meat?

A

Campylobacter and Salmonella enteritidis

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7
Q

What is considered to be the main food borne source of human campylobacteriosis?

A

Broiler meat

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8
Q

What is the distribution of Campylobacter in the UK?

A

Endemic in animals (poulty, sheep, cattle, pigs)

Sources include food and non-food borne, mainly found in poultry but also red meat, raw milk and untreated water

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9
Q

What are the clinical signs associated with campylobacteriosis? What is its infectious dose?

A

Low infectious dose
Incubation period of 2-5 days and is self-limiting in 10 days
Diarrhoea, abdominal pain, a rare sequelae is Gillan-Barre Syndrome

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10
Q

What is the seasonal change that campylobacteriosis shows? Why is this? Does the same change occur in poultry and chickens?

A

Seasonal peak in late spring and summer
Probably an effect of environmental and climatic conditions
Humans and poultry show same peak but sometimes the rise in human cases precedes the rise in chickens

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11
Q

What is the aim of the FSA’s Campylobacter Risk Management Program?

A

To reduce levels of Campylobacter in chicken targeting different points along the food chain
Reduce the number of birds with the highest level of infection from the current 27% to 10% which will reduce the number of Campylobacter food poisonings by 30%

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12
Q

What on farm interventions are being carried out to try and reduce levels of Campylobacter?

A

Biosecurity, feed and water additives that reduce the risk of colonisation, vaccination and genetic resistance

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13
Q

What interventions are being carried out at slaughtering to try and reduce levels of Campylobacter?

A

Logistic slaughter where flocks with high burden are slaughtered after birds with low burden of bacteria
Freezing, treating with hot water and chemical decontamination

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14
Q

Which products commonly cause Salmonellosis?

A

Poultry, eggs and desserts

4-5% poultry contaminated at retail but due to vaccination this number is now likely to be lower

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15
Q

What are the clinical signs of salmonellosis?

A

Incubation period of 12-48 hours, self-limiting in 3-5 days

Diarrhoea, vomiting, abdominal pain, fever

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16
Q

What are the different Salmonella species associated with each animal?

A 
Cattle = S. dublin
Sheep = S. diarizonae
Pigs = S. typhimurium
Poultry = S. enteritidis
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17
Q

When are eggs contaminated with Salmonella?

A

Can be before the shell is formed

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18
Q

What control programmes are in place at the level of breeder flocks to control Salmonella?

A

Compulsory testing for Salmonella
If positive for S. enteritidis or S. typhimurium then the flock is slaughtered
UK breeding sector is effectively free of S. enteritidis and S. typhimurium

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19
Q

What control programmes against Salmonella are in place at the level of layer flocks?

A

Vaccination

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20
Q

What Salmonella control programmes are used at the level of broilers in the poultry industry?

A

Testing before slaughter followed by cleaning, disinfection and monitoring when positive results are found

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21
Q

What control programmes for Salmonella were instigated in turkey breeding and fattening flocks in 2010?

A

3 year program

Sampling and testing followed by cleaning, disinfection and monitoring when positive results found

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22
Q

What does the British Lion Quality mark mean?

A

Egg have been produced to the highest quality standards of food safety
Compulsory vaccination vs Salmonella, independent auditing, improved traceability of eggs, best-before date, on-farm and packing station controls
Registered trademark with 85% egg producers registered

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23
Q

What are the hazards in milk and milk products?

A

TB, brucellosis, Salmonella, Campylobacter, Listeria monocytogenes, Staph aureus, Bacillus spp.

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24
What process is used to destroy pathogenic bacteria in milk?
Heat treatments either pasteurisation or sterilisation
25
What are the potential sources of Listeria moncytogenes?
Infected animals, environment, silage, biofilms in food processing environment
26
What food sources are vehicles for Listeriosis food poisoning?
Raw milk Chilled ready to eat food such as pre-packed sandwiches, pate, soft mould-ripened cheese, cooked sliced meats, smoked salmon
27
What are the clinical signs of listeriosis in humans?
Incubation period of 3-4 weeks but can be up to 90 days Non - invasive form = flu-like symtpoms, often asymptomatic Invasive from = Abortion, meningoencephalitis (in children, elderly and immunocompromised)
28
What are the three work streams of the FSA's Listeria Risk Management Program?
Targeting consumer behaviours and high risk groups Provision of food to vulnerable groups has increased food safety Industry compliance/enforcement by targeting high risk businesses and preventing equipment and environmental contamination
29
How does Bacillus cereus cause disease in milk?
Produces spores that survive pasteuristation | Grows at 5C and produces a toxin
30
How can you minimise the risk of Bacillus cereus food poisoning?
Proper refrigeration
31
Why is Bacillus cereus poisoning uncommon?
Dairy products normally spoil before B. cereus contamination is sufficient to cause illness
32
How does Staphylococcal food poisoning occur?
Absorption of staphylococcal enterotoxins formed in the food | Outbreaks associated with consumption of cheese when milk was contaminated after pasteurisation
33
What are the biological food poisoning hazards in pork?
``` Salmonella Campylobacter Yersinia enterocolitica Hepatitis E Trichinella Aeromonas (spoilage pathogen) ```
34
What was established in 2008 to control Salmonella in pigs?
The Zoonoses National Control Programme for Salmonella in Pigs
35
What are the features of Yersinia enterocolitica food poisoning?
Very common in pigs where it causes very little or no disease Found in undercooked pork, untreated water and unpasteurised milk Usually resolves on its own but can be more severe in young and elderly people
36
What are the features of Hepatitis E food poisoning?
Increasing number of human cases Recent case-control study identified consumption of processed pork products as risk factor High prevalence in pigs in the UK
37
What are the biological hazards of food poisoning in beef?
E. coli O157 Aeromonas (spoilage pathogen) Prions (BSE) Clostridium perfringens
38
How does E.coli O157 cause food poisoning in people?
Takes a low infection dose (<10 UFC) | Undercooked mince meat and direct contact such as open farms are common sources of infection
39
What are the clinical signs of E.coli O157 infection in people?
Diarrhoea, abdominal pain, vomiting, haemorrhagic colitis | Can cause HUS (haemolytic uraemic syndrome) in children and the elderly resulting in renal failure and death
40
What is the prevalence of E.coli O157 in UK livestock?
Up to 20% in cattle
41
How can E. coli O157 food poisoning be prevented?
Farm biosecurity | Slaughter hygiene
42
What are the hazards associated with fish and shellfish?
Hepatitis A virus Norovirus Vibro spp. (raw seafood such as oysters) Environmental contaminants
43
How can the risk of norovirus food poisoning from oysters be managed?
``` Relaying = shellfish are harvested from a contaminated area and moved to a clean area for at least two months Depuration = shellfish are placed in tanks of clean re-circulating seawater treated by UV radiation for at least 42 hours ```
44
What are the hazards associated with food poisoning and honey?
Environmental contaminants Antimicrobial residues Clostridium botulinum
45
How does botulism occur?
Extremely potent requiring only 0.1-1ug and it is ubiquitous in the soil, sediments and water... Found in home-canned vegetables, meat and fish as well as fermented bean and fish
46
What is the process of botulism infection in people?
Incubation time of 12-36 hours | Fatal outcome possible - need treatment with antitoxin
47
What are two examples of process hazards?
Staph aureus - intoxification, commonly from food handlers, bacteria contaminates product and produces toxin, high risk products are custards and whipped cream Clostridium perfringens - intoxification, present in environment and raw meat, inadequate temp control during cooking may allow spores to germinate and bacteria to grow, stews are high risk products
48
What are some examples of industrial pollutants?
Heavy metal - lead, arsenic, mercury, cadmium | Halogenated hydrocarbons - PCBs, dioxins
49
What are some examples of agricultural contaminants?
Insecticides - Chlorinated hydrocarbons (DDT), organophosphates Herbicides Fungicides Fertilisers
50
What are some examples of growth promoters that may contaminate food?
Hormone-like GP (banned in EU) | Antimicrobial-like GP (banned in EU)
51
What are some examples of naturally occurring toxins that may contaminate food?
Biogenic amines - histamine, tyramine Mycotoxins - alfatoxin, ochratoxins Algal toxins, plant toxins - shellfish poisoning, mushroom poisoning
52
What food additives may contaminate food products?
Sensory additives - colour, emulsifier, sweetener, antiocidants, smoke Meat conservation - nitrates, nitrites Packaging - PVC
53
What does legislative framework involve at the level of industry risk management?
Lays down requirements for establishments handling, preparing or producing products of animal origin
54
What are the key areas to be considered in the risk management during the harvesting of milk?
Animal health and cleanliness Milking area and milking process Equipment, milk storage and staff
55
How does traceability improve risk mangement?
Can trace-forward and trace-back products to both recall and discover where an error was made
56
What is the microbiological criterion?
Defines the acceptability of a product or process
57
What is the Food Safety criterion?
Defines the acceptability of product to be put on the market
58
What is the role of the FSA in food risk management?
Enforce legislation, verification and auditing of meat premises and premises used for production of milk Environmental Health Officers handle complaints through inspections, collecting samples and advising the community
59
What is the 4 C's strategy?
Promote safe handling of food in the home | Cooking, cleaning, cooling and avoiding cross-contamination
60
What factor is most often involved in outbreaks of food borne disease in Europe?
Temperature rise
61
Which infection is proper refrigeration of pasteurised milk and dairy products critical to prevent?
Bacillus cereus
62
In recent years which bacteria has been targeted by a national program across the poultry sector?
Salmonella
63
For which bacteria is good water quality important to prevent infection with?
Campylobacter | Vibro spp
64
What hygiene measures should be followed by personnel handling food?
Washing of hands Wearing of gloves Wearing of protective clothing Wearing of hair nets
65
What are the potential pathways of cross-contamination?
Hands, Knives, Equipment and Surfaces

PMVPH (17 decks)

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