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PHA BLK 6 > Food Pathogens > Flashcards

Food Pathogens Flashcards

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
Q

E. coli prevention

A

cook all meat thoroughly
avoid raw milk
prevent cross-contamination

26
Q

Campylobacter reservoir

A

animals, usually birds to include poultry

27
Q

Campylobacter transmission

A

eating raw or undercooked poultry
cross-contamination

28
Q

Campylobacter prevention

A

thoroughly cook all products
avoid cross-contamination
use separate cutting boards

29
Q

non-spore forming bacteria - Staphylococcus aureus RESERVOIR

A

humans found on the skin or nasal cavity

30
Q

non-spore forming bacteria - Staphylococcus aureus TRANSMISSION

A

must multiply in food to produce toxins
multiplies rapidly at room temp

31
Q

non-spore forming bacteria - Staphylococcus aureus PREVENTION

A

bacteria can be killed by cooking
toxin is not destroyed by normal cooking

32
Q

hard “shells” that protect the bacteria from dying when environment conditions are poor

A

spores

33
Q

Clostridium perfringens (spore forming bacteria) RESERVOIR

A

animal/human intestines
soil

34
Q

Clostridium perfringens TRANSMISSION

A

temperature abuse of prepared foods
improperly handled leftovers

35
Q

Clostridium perfringens PREVENTION

A

not destroyed by normal cooking, reheat leftovers thoroughly (to at least 165 degrees Fahrenheit)

36
Q

Clostridium botulinum (spore forming bacteria) RESERVOIR

A

soil and water

37
Q

Clostridium botulinum TRANSMISSION

A

improperly canned foods and ground harvested foods

38
Q

Clostridium botulinum PREVENTION

A

spores not destroyed by normal cooking
toxins can be destroyed by boiling at least 10 min

39
Q

Bacillus cereus (spore forming bacteria) RESERVOIR

A

soil
vegetables
raw/processed foods

40
Q

Bacillus cereus TRANSMISSION

A

food prepared and held w/o adequate refrigeration for several hours before serving

41
Q

Bacillus cereus PREVENTION

A

proper refrigeration after cooking

42
Q

cause infections
cannot reproduce in food
cannot make a toxin

A

viruses

43
Q

Hepatitis A virus RESERVOIR

A

contaminated foods
(not acquired from animals, insects, or other means)

44
Q

Hepatitis A virus TRANSMISSION

A

person-to-person
fecal oral

45
Q

Hepatitis A virus PREVENTION

A

cooking foods to an internal temp of 212 degrees Fahrenheit for 5 min
hand washing
immunity produced by vaccination

46
Q

Norovirus RESERVOIR

A

humans

47
Q

Norovirus TRANSMISSION

A

person-to-person
fecal oral route

48
Q

Norovirus PREVENTION

A

cooking food thoroughly
preventing contamination of water/food
good personal hygiene
hand washing

49
Q

an organism that live on or in a host from which it obtains nutrients
cause FBI but do not grow in or on food

A

parasites

50
Q

two common worms of concern for food

A

trichinella
tapeworms

51
Q

reservoir: undercooked pork
transmission: consumption of raw/undercooked meats
prevention: cook meat thoroughly

A

trichinella

52
Q

reservoir: undercooked pork/beef
transmission: ingesting raw/undercooked meats infected w/ worm eggs
prevention: cooking meats thoroughly/hand washing

A

tapeworms

53
Q

two most common protozoa

A

toxoplasma
cryptosporidia

54
Q

reservoir: undercooked meats/food contaminated by cat feces
transmission: undercooked meats/improper hand washing
prevention: cook all meats thoroughly/proper hand washing

A

Toxoplasma

55
Q

associated w/ water supplies and contaminated produce

A

cryptosporidia

56
Q

two main types of fungi

A

mold and yeast

57
Q

used to enhance the flavor of foods, but some produce toxins which are pathogenic

A

molds

58
Q

used mostly to aid in food production

A

yeasts

59
Q

Waterfood intoxications

A

scombroid/ciguatera/shellfish poisoning

60
Q

Waterfood infections

A

Bacterial - vibrio cholera
Viruses - Hepatitis A/Norovirus
Parasites - Anisakiasis simplex/Giardia/Cryptosporidium

PHA BLK 6 (19 decks)

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