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PHA BLK 6 > Food Pathogens > Flashcards

Food Pathogens Flashcards

(60 cards)

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1
Q

ingestion of microbes in food causes illness
invasion of the gut

A

infection

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2
Q

bacteria produce toxins in food which, if ingested, causes a food borne illness
microbes produce toxins while growing in food
short incubation periods

A

intoxication

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3
Q

FBI Factors

A

reservoir
mode of transmission
preventive measures

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4
Q

an organism in which microorganisms live and develop w/o damaging it

A

reservoir

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5
Q

how a microorganism is transmitted

A

mode of transmission

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6
Q

helps to prevent FBIs

A

preventative measures

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7
Q

any living thing that is too small to see w/o a microscope

A

microorganism

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8
Q

types of microorganisms associated w/ food

A

bacteria
viruses
fungi
parasites

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9
Q

cause intoxications and infections

A

pathogenic

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10
Q

(T/F) bacteria can be pathogenic

A

TRUE

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11
Q

Listeria monocytogenes reservoir

A

soil and water

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12
Q

Listeria monocytogenes tranmission

A

foods (dairy, processed meats/produce)

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13
Q

Listeria monocytogenes prevention

A

cook all meat thoroughly
consume only pasteurized dairy

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14
Q

Shigella reservoir

A

humans

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15
Q

Shigella transmission

A

fecal-oral

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16
Q

Shigella prevention

A

basic food safety precautions
drinking water treatment

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17
Q

Salmonella reservoir

A

food-producing animals

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18
Q

Salmonella transmission

A

poultry, eggs, dairy products, undercooked meats, raw milk, contaminated produce

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19
Q

Salmonella prevention

A

avoid cross-contamination of foods
wash hands

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20
Q

Typhoid reservoir

A

humans (usually carried in the bloodstream and intestinal tract)

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21
Q

Typhoid transmission

A

person-to-person
fecal oral

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22
Q

Typhoid prevention

A

vaccination
boil water for 1 min

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23
Q

E. coli reservoir

A

animals i.e. cattle/deer

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24
Q

E. coli transmission

A

ingestion of undercooked ground beef
improper hand washing

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25
E. coli prevention
cook all meat thoroughly avoid raw milk prevent cross-contamination
26
Campylobacter reservoir
animals, usually birds to include poultry
27
Campylobacter transmission
eating raw or undercooked poultry cross-contamination
28
Campylobacter prevention
thoroughly cook all products avoid cross-contamination use separate cutting boards
29
non-spore forming bacteria - Staphylococcus aureus RESERVOIR
humans found on the skin or nasal cavity
30
non-spore forming bacteria - Staphylococcus aureus TRANSMISSION
must multiply in food to produce toxins multiplies rapidly at room temp
31
non-spore forming bacteria - Staphylococcus aureus PREVENTION
bacteria can be killed by cooking toxin is not destroyed by normal cooking
32
hard "shells" that protect the bacteria from dying when environment conditions are poor
spores
33
Clostridium perfringens (spore forming bacteria) RESERVOIR
animal/human intestines soil
34
Clostridium perfringens TRANSMISSION
temperature abuse of prepared foods improperly handled leftovers
35
Clostridium perfringens PREVENTION
not destroyed by normal cooking, reheat leftovers thoroughly (to at least 165 degrees Fahrenheit)
36
Clostridium botulinum (spore forming bacteria) RESERVOIR
soil and water
37
Clostridium botulinum TRANSMISSION
improperly canned foods and ground harvested foods
38
Clostridium botulinum PREVENTION
spores not destroyed by normal cooking toxins can be destroyed by boiling at least 10 min
39
Bacillus cereus (spore forming bacteria) RESERVOIR
soil vegetables raw/processed foods
40
Bacillus cereus TRANSMISSION
food prepared and held w/o adequate refrigeration for several hours before serving
41
Bacillus cereus PREVENTION
proper refrigeration after cooking
42
cause infections cannot reproduce in food cannot make a toxin
viruses
43
Hepatitis A virus RESERVOIR
contaminated foods (not acquired from animals, insects, or other means)
44
Hepatitis A virus TRANSMISSION
person-to-person fecal oral
45
Hepatitis A virus PREVENTION
cooking foods to an internal temp of 212 degrees Fahrenheit for 5 min hand washing immunity produced by vaccination
46
Norovirus RESERVOIR
humans
47
Norovirus TRANSMISSION
person-to-person fecal oral route
48
Norovirus PREVENTION
cooking food thoroughly preventing contamination of water/food good personal hygiene hand washing
49
an organism that live on or in a host from which it obtains nutrients cause FBI but do not grow in or on food
parasites
50
two common worms of concern for food
trichinella tapeworms
51
reservoir: undercooked pork transmission: consumption of raw/undercooked meats prevention: cook meat thoroughly
trichinella
52
reservoir: undercooked pork/beef transmission: ingesting raw/undercooked meats infected w/ worm eggs prevention: cooking meats thoroughly/hand washing
tapeworms
53
two most common protozoa
toxoplasma cryptosporidia
54
reservoir: undercooked meats/food contaminated by cat feces transmission: undercooked meats/improper hand washing prevention: cook all meats thoroughly/proper hand washing
Toxoplasma
55
associated w/ water supplies and contaminated produce
cryptosporidia
56
two main types of fungi
mold and yeast
57
used to enhance the flavor of foods, but some produce toxins which are pathogenic
molds
58
used mostly to aid in food production
yeasts
59
Waterfood intoxications
scombroid/ciguatera/shellfish poisoning
60
Waterfood infections
Bacterial - vibrio cholera Viruses - Hepatitis A/Norovirus Parasites - Anisakiasis simplex/Giardia/Cryptosporidium

PHA BLK 6 (19 decks)

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