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Food Protection Flashcards

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1
Q

What type of bacteria is E. coli?

A

Gram negative rod

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2
Q

Shiga toxin-producing Escherichia coli (STEC) (O157:H7) is commonly found where?

A

ruminant and infected human feces, unpasteurized milk and environment

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3
Q

Shiga toxin-producing Escherichia coli (STEC) (O157:H7) symptoms include what symptoms and what is the incubation period?

A

Diarrhea , stomach cramps and vomitting
Average of 3-4 days (can be 1-10 days)

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4
Q

What is hemolytic uremic syndrome (HUS) and which bacterial infection is it associated with?

A

decreased frequency of urination, feeling very tired, and losing pink color in cheeks and inside the lower eyelids. Persons with HUS should be hospitalized because their kidneys may stop working and they may develop other serious problems. Most persons with HUS recover within a few weeks, but some suffer permanent damage or die

Shiga toxin-producing Escherichia coli (STEC) (O157:H7)

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5
Q

What was the 2021 Shiga toxin-producing Escherichia coli (STEC) (O157:H7) outbreak linked to?

A

Spinach

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6
Q

Listeria monocytogenes is what type of bacteria?

A

Gram positive rod

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7
Q

Listeria monocytogenes is commonly found where?

A

poultry products, vegetables, etc. it occurs during contact with contaminated animal products or materials on the soil or other fomites

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8
Q

Listeria monocytogenes symptoms include what symptoms and what is the incubation period?

A

gastrointestinal conditions to invasive forms such as enteritis, septicemia, nervous conditions, abortion, and death. In healthy individuals, it can be limited to gastroenteritis

Average of 9-48 hours

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9
Q

What type of bacteria is Clostridium botulinum?

A

anaerobic, Gram-positive, spore-forming rod

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10
Q

Clostridium botulinum is commonly found in what?

A

foods that are incorrectly or minimally processed, honey

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11
Q

Clostridium botulinum symptoms include what symptoms and what is the incubation period?

A

Early signs: double vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness. If not treated, flaccid paralysis of muscles, which may progress to arms, legs, trunk and respiratory tract. Infants: constipation then flat facial expression, poor feeding (weak sucking), weak cry, decreased movement, trouble swallowing, excessive drooling, muscle weakness and breathing problems.

Average of 18-36h

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12
Q

Vibrio vulnificus is what type of bacteria?

A

Gram-negative, curve-shaped bacterium

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13
Q

Vibrio vulnificus is commonly found where?

A

estuarine environments and is associated with various marine species, such as plankton, shellfish, crustaceans, and finfish

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14
Q

Vibrio vulnificus symptoms include what symptoms and what is the incubation period?

A

GI Illness - Raw or undercooked shellfish, particularly oysters. Present in higher concentrations between May and October when waters are warmer; 80% of infections occur in this timeframe.
average 24h (12h-21d)

Skin infection - Can get it by swimming in salt water or brackish water with an exposed open wound
average 4h (mean time to septicemia is 4 days)

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15
Q

Campylobacter jejuni is what type of bacteria?

A

non-sporeforming, Gram-negative rod with a curved- to S-shaped morphology, microaerophillic

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16
Q

Campylobacter jejuni is commonly found where?

A

Improperly cooked poultry, unpasteurized milk and cheese, contaminated water

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17
Q

Campylobacter jejuni symptoms include what symptoms and what is the incubation period?

A

Fever, diarrhea, abdominal cramps, and vomiting are the major symptoms
Rarely neonatal sepsis or miscarriage
Average is 2-5 days

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18
Q

What disease is an uncommon compication of Campylobacter jejuni infection?

A

Approximately 1/2000 cases will develop auto-immune disease Guillian-Barre syndrome

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19
Q

Where does Campylobacter jejuni rank in terms of frequency for diarrheal illness in the US?

A

3 overall

#1 bacterial cause

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20
Q

Salmonella enterica is what type of bacteria?

A

motile, non-sporeforming, Gram-negative, rod-shaped bacterium

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21
Q

Salmonella enterica is commonly found where?

A

meat, poultry, dairy and EGGS
can be spread to any food source through raw egg use, contamination in the kitchen, contamination of water (produce concern)
lizards, turtles, frogs (cross contamination from pets)
culinary frog legs

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22
Q

Salmonella enterica symptoms include what symptoms and what is the incubation period?

A

non-typhoidal salmonellosis
Nausea, vomiting, abdominal cramps, diarrhea, fever, headache
6-72h

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23
Q

Staphylococcus aureus is what type of bacteria?

A

Gram-positive, nonmotile, catalase-positive, small, spherical bacteria (cocci), which, on microscopic examination, appear in pairs, short chains, or bunched in grape-like clusters

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24
Q

Staphylococcus aureus is commonly found where?

A

meat and meat products; poultry and egg products; salads, such as egg, tuna, chicken, potato, and macaroni; bakery products, such as cream‐filled pastries, cream pies, and chocolate éclairs; sandwich fillings; and milk and dairy products

products that are not cooked after handling

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25
Staphylococcus aureus food poisoning symptoms include what symptoms and what is the incubation period??
nausea, abdominal cramping, vomiting, and diarrhea In more severe cases, dehydration, headache, muscle cramping, and transient changes in blood pressure and pulse rate may occur average 1-7h
26
Clostridium perfringens is what type of bacteria?
anaerobic (but aerotolerant) Gram-positive, spore-forming rod that produces enterotoxin
27
Clostridium perfringens is commonly found where?
Meats (especially beef and poultry), meat-containing products (e.g., gravies and stews), and Mexican foods are important vehicles for C. perfringens foodborne illness, although it is also found on vegetable products, including spices and herbs, and in raw and processed foods. Spores of some C. perfringens strains can survive boiling water for an hour or longer in a relatively protective medium (e.g., a cooked-meat medium). In most instances, the actual cause of poisoning by this organism is temperature abuse of cooked foods. Small numbers of the organism often are present after the food is cooked, due to germination of its spores, which can survive high heat and can multiply rapidly as a result of a fast doubling time (<10 minutes for vegetative cells), depending on temperature and food matrix. Therefore, during cool-down (109-113°F) and storage of prepared foods, this organism can reach levels that cause food poisoning much more quickly than can other bacteria.
28
Clostridium perfringens symptoms include what symptoms and what is the incubation period?
watery diarrhea and mild abdominal cramps average 16h
29
Shigella are what type of bacteria?
Gram-negative, non-motile, non-spore forming, rod-shaped bacteria
30
Shigella are commonly found where?
fecally contaminated food or water commonly transmitted by foods consumed raw; for example, lettuce, or as non-processed ingredients, such as those in a five-layer bean dip. Salads (potato, tuna, shrimp, macaroni, and chicken), milk and dairy products, and poultry also are among the foods that have been associated with shigellosis
31
Shigella symptoms include what symptoms and what is the incubation period?
self-limiting diarrhea (often bloody), fever, and stomach cramps Severe cases are associated with mucosal ulceration, rectal bleeding, and potentially drastic dehydration. Average 8-50 hours
32
Shigella infections can rarely lead to what other disease?
reactive arthritis and hemolytic uremic syndrome
33
Enterohemorrhagic Escherichia coli (EHEC) is what type of bacteria?
Gram-negative, rod-shaped bacteria, but are characterized by the production of Shiga toxins
34
Enterohemorrhagic Escherichia coli (EHEC) is commonly found where?
Raw or undercooked ground beef and beef products are the vehicles most often implicated in O157:H7 outbreaks Can be found in raw milk, acid foods (
35
Enterohemorrhagic Escherichia coli (EHEC) symptoms include what symptoms and what is the incubation period?
Hemorrhagic colitis is characterized by severe cramping (abdominal pain), nausea or vomiting, and diarrhea that initially is watery, but becomes grossly bloody. In some cases, the diarrhea may be extreme, appearing to consist entirely of blood and occurring every 15 to 30 minutes. Fever typically is low-grade or absent. Average 3-4 days
36
Enterotoxigenic Escherichia coli (ETEC) is what type of bacteria?
highly motile, Gram-negative, rod-shaped bacteria. They are characterized by production of several virulence factors, including both heat-labile (LT) toxin and heat-stable (ST) toxins, as well as several colonization-factor antigens
37
Enterotoxigenic Escherichia coli (ETEC) is commonly found where?
Brie cheese, curried turkey, mayonnaise, crabmeat, deli food, and salads. In most of these cases, foods became contaminated with ETEC via infected food handlers or through the use of contaminated water during preparation
38
Enterotoxigenic Escherichia coli (ETEC) symptoms include what type of symptoms and what is the incubation period?
sudden onset of diarrhea that is watery and without blood or mucus, rarely accompanied by high fever or vomiting. Other symptoms include abdominal cramps, low-grade fever, nausea, and malaise Average 26h (range 8-44h).
39
Enterotoxigenic Escherichia coli (ETEC) is commonly called what what disease?
"Traveler's diarrhea"
40
Vibrio cholerae is what type of bacteria?
Gram-negative, slightly curved, rod-shaped bacteria that occur naturally in aquatic environments
41
Vibrio cholerae is commonly found where?
molluscan shellfish (oysters, mussels, and clams), crab, lobster, shrimp, squid, and finfish. Illness generally results from consumption of these seafoods raw, improperly cooked, or cross contaminated by a raw product. In areas where V. cholerae serogroup O1 and/or O139 is endemic, infections can occur from ingestion of water; ice; unwashed, contaminated food; and seafood.
42
Vibrio cholerae symptoms include what type of symptoms and what is the incubation period?
serogroups O1 and O139 are responsible for epidemics and pandemic cholera outbreaks abdominal discomfort and diarrhea that may vary from mild and watery to acute, with rice-water stools. Vomiting also occurs in some cases average a few hours to 3 days
43
Yersinia enterocolitica is what type of bacteria?
small, rod-shaped, Gram-negative bacteria
44
Yersinia enterocolitica is commonly found where?
meats (pork, beef, lamb, etc.), oysters, fish, crabs, and raw milk poor sanitation and improper sterilization techniques by food handlers, including improper storage, may be a source of contamination. Raw or undercooked pork products have drawn much attention as a source of Y. enterocolitica, and Y. pseudotuberculosis, particularly since Y. enterocolitica has been associated with pigs.
45
Yersinia enterocolitica symptoms include what type of symptoms and what is the incubation period?
nonspecific, self-limiting diarrhea Most symptomatic infections occur in children younger than 5 years old. Yersiniosis in these children is frequently characterized as gastroenteritis, with diarrhea and/or vomiting; however, fever and abdominal pain are the hallmark symptoms. Average 1-11 days
46
Yersinia enterolitica infection can rarely lead to what other diseases?
reactive arthritis; glomerulonephritis; endocarditis; erythema nodosum (which occurs predominantly in women); uveitis; thyroid disorders, such as Graves’ disease; hyperthyroidism; nontoxic goiter; and Hashimoto’s thyroiditis
47
Brucella is what type of bacteria?
small, Gram-negative, short, non-sporeforming coccobacilli.
48
Brucella are commonly found where?
usually associated with consumption of unpasteurized milk and soft cheeses made from the milk of infected animals
49
Brucella symptoms include what type of symptoms and what is the incubation period?
Potential initial signs of illness include intermittent (i.e., “undulant”) fever, chills, sweating, weakness, malaise, headache, and joint and muscle pain. Average 3 weeks
50
GI Anthrax is what kind of bacteria?
gram-positive, rod-shaped
51
GI Anthrax is commonly found where?
raw or undercooked meat from an animal infected with anthrax
52
GI Anthrax symptoms include what type of symptoms and what is the incubation period?
Fever and chills Swelling of neck or neck glands Sore throat Painful swallowing Hoarseness Nausea and vomiting, especially bloody vomiting Diarrhea or bloody diarrhea Headache Flushing (red face) and red eyes Stomach pain Fainting Swelling of abdomen (stomach) Average 1-7 days
53
Salmonella typhi is what kind of bacteria?
motile, non-sporeforming, Gram-negative, rod-shaped bacterium in the family Enterobacteriaceae
54
Salmonella typhi is commonly found where?
sewage‐contaminated drinking water, or crops irrigated with sewage‐contaminated water
55
Salmonella typhi symptoms include what kind of symptoms and what is the incubation period?
High fever, from 103° to 104°F; lethargy; gastrointestinal symptoms, including abdominal pains and diarrhea or constipation; headache; achiness; loss of appetite. A rash of flat, rose-colored spots sometimes occurs.
56
Cronobacter, formerly Enterobacter sakazakii, is what type of bacteria?
Gram-negative, motile, rod-shaped, non-sporulating pathogenic bacterium
57
Cronobacter, formerly Enterobacter sakazakii, is commonly found where?
contaminated powdered infant formula products
58
Cronobacter, formerly Enterobacter sakazakii, symptoms include what kind of symptoms and what is the incubation period?
poor feeding response, irritability, jaundice, grunting respirations, instability of body temperature, seizures, brain abscess, hydrocephalus, and developmental delay Average a few days
59
Lepto is what kind of bacteria?
spiral-shaped, Gram-negative spirochete with internal flagella
60
Lepto is commonly found where?
Food or water contaminated with infected animal urine
61
Lepto symptoms include what kind of symptoms and what is the incubation period?
High fever Headache Chills Muscle aches Vomiting Jaundice (yellow skin and eyes) Red eyes Abdominal pain Diarrhea Rash Average 2-4 days
62
Coxiella burnetii is what type of bacteria?
Gram-negative, obligate intracellular bacterium,
63
GI Coxiella burnetii is commonly found where?
ingestion of contaminated unpasteurized milk or dairy products
64
GI Coxiella burnetii symptoms include what kind of symptoms and what is the incubation period?
very high fever (105°F); severe headaches; muscle aches; chills; profuse sweating; nausea, vomiting, and/or diarrhea; a dry cough; and abdominal and/or chest pain. Average 20 days (may be as soon as 14d)
65
Coxiella burnetii infection is typically called what disease?
Q fever
66
Astrovirus causes what disease?
Gastroenteritis in children and the elderly
67
Astrovirus is found in what food products and circumstances?
Fecal-Oral via contaminated food, water or fomites
68
Astrovirus causes what symptoms and what is the incubation period?
diarrhoea, followed by nausea, vomiting, fever, malaise and abdominal pain Average 3-4 days
69
Hepatitis A causes what disease?
Hepatitis A
70
Hepatitis A is found in what food products and circumstances?
HAV is excreted in feces of infected people and can produce clinical disease when susceptible people consume contaminated water or foods. Cold cuts and sandwiches, fruits and fruit juices, milk and milk products, vegetables, salads, shellfish, and iced drinks are commonly implicated in outbreaks. Water, shellfish, and salads are the most frequent sources. Contamination of foods by infected workers in food-processing plants and restaurants also is common.
71
Hepatitis A causes what symptoms and what is the incubation period?
fever, anorexia, nausea, vomiting, diarrhea, myalgia, hepatitis, and, often, jaundice Average 30 days (range 15 to 50 days)
72
Norovirus causes what disease?
Stomach Flu
73
Norovirus is found in what food products and circumstances?
contaminated water, including municipal water, well water, stream water, commercial ice, lake water, and swimming pool or recreational surface-water exposure, as well as floodwater. Salad ingredients, fruit, and oysters are the foods most often implicated in norovirus outbreaks. However, any ready-to-eat food that is that is handled by ill food workers may be contaminated. The rapid spread of secondary infections is particularly evident in areas where a large population is enclosed within a static environment, such as in institutions, college campuses, schools, military operations, hotels, restaurants, recreational camps, hospitals, nursing homes, day-care facilities, and cruise ships, and after natural disasters, such as hurricanes and earthquakes.
74
Norovirus causes what symptoms and what is the incubation period?
acute-onset vomiting (often explosive); watery, non-bloody diarrhea with abdominal cramps; and nausea. average 24-48h
75
Rotavirus causes what disease?
Acute gastroenteritis
76
Rotavirus is found in what food products and circumstances?
person-to-person fecal-oral spread is the most important means of transmission, but foods such as salads, fruits, and hors d’oevres that do not require further cooking and are handled by an infected food worker also may transmit rotaviruses.
77
Rotavirus causes what symptoms and what is the incubation period?
self-limiting, mild, watery diarrhea, with complete recovery, to severe disease characterized by vomiting, watery diarrhea, and fever, which can lead to dehydration, hypovolemic shock, and, in severe cases, death Average less than 48h
78
Sapovirus causes what disease?
acute gastroenteritis (AGE), acute nonbacterial infectious gastroenteritis and viral gastroenteritis
79
Sapovirus is found in what food products and circumstances?
fecal-oral route via person-to-person contact or ingestion of contaminated foods and water. Food handlers may contaminate foods that are not further cooked before consumption.
80
Sapovirus causes what symptoms and what is the incubation period?
May include nausea, vomiting, diarrhea, malaise, abdominal pain, headache, and fever Average 10-70hours
81
Cryptosporidium causes what disease?
Cryptosporidiosis
82
Cryptosporidium is found in what food products and circumstances?
water (drinking water and recreational water)
83
Cryptosporidium causes what symptoms and what is the incubation period?
Watery diarrhea Stomach cramps or pain Dehydration Nausea Vomiting Fever Incubation period of 2 to 10 days (average 7 days)
84
Cyclospora cayetanensis causes what disease?
85
Cyclospora cayetanensis is found in what food products and circumstances?
86
Cyclospora cayetanensis causes what symptoms and what is the incubation period?
87
Giardia intestinalis causes what disease?
88
Giardia intestinalis is found in what food products and circumstances?
89
Giardia intestinalis causes what symptoms and what is the incubation period?
90
Toxoplasma gondii causes what disease?
91
Toxoplasma gondii is found in what food products and circumstances?
92
Toxoplasma gondii causes what symptoms and what is the incubation period?
93
Trichinella spp. causes what disease?
94
Trichinella spp. is found in what food products and circumstances?
95
Trichinella spp. causes what symptoms and what is the incubation period?
96
Amebiasis causes what disease?
97
Amebiasis is found in what food products and circumstances?
98
Amebiasis causes what symptoms and what is the incubation period?
99
Anisakiasis causes what disease?
100
Anisakiasis is found in what food products and circumstances?
101
Anisakiasis causes what symptoms and what is the incubation period?
102
Ascariasis causes what disease?
103
Ascariasis is found in what food products and circumstances?
104
Ascariasis causes what symptoms and what is the incubation period?
105
Angiostrongylus cantonensis causes what disease?
106
Angiostrongylus cantonensis is found in what food products and circumstances?
107
Trichinella spp. causes what symptoms and what is the incubation period?

ACVPM (2 decks)

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