Food Protection Pt. 1

Question 1

Food security

Answer 1

-implies sufficient food supply
-availability and access to food
-food is properly utilized
-stability: food is attainable and adequate

Question 2

Food safety refers to:

Answer 2

-system reliability
-conditions and practices that preserve the QUALITY of food to prevent contamination/illness
-targets practices to minimize/control/prevent hazards (including biological, chemical and physical)

Question 3

Food defense refers to

Answer 3

-system resiliency
-involves vulnerabilities that are based on intelligent adversary and not probable system failures
-prevention of intentional contamination of food

Question 4

Food protection refers to

Answer 4

-food safety and food defense
-includes prevention, intervention, and response

Question 5

4 principles of FDA’s food protection plan

Answer 5

1) focus on risks over a product’s life cycle from production to consumption
2) target resources to achieve maximum risk reduction
3) address both unintentional and deliberate contamination
4) use science and modern technology standards

Question 6

4 elements of food protection/food control system

Answer 6

Unintentional:
1) food quality
2) food safety

Intentional:
3) food fraud
4) food defense

Question 7

Food protection risk matrix

Answer 7

Question 8

Pure Food and Drug Act of 1906

Answer 8

-signed by Teddy Roosevelt
-aka the “Wiley Act”
-first federal law regulating food and drugs
-limited to food and drugs moving in interstate commerce
-defined misbranding and adulteration for the first time

Question 9

adulteration of food

Answer 9

refers to added substance injurious to public health (Listeria, feces, pesticide, antimicrobial, etc.)

Question 10

misbranded food refers to

Answer 10

false or misleading labeling of food

Question 11

Who regulates food protection at the national level

Answer 11

USDA-FSIS and FDA

Question 12

Who regulates food protection at the international level

Answer 12

UN Food and Agriculture Organization (FAO) - Food Code

Question 13

What are prohibited acts under Title 21 US Code

Answer 13

-inhumane treatment and slaughter of animals
-intentional misrepresentation
-interstate movement of foreign commerce of adulterated or misbranded meat and meat food products
-sale of product without inspection

Question 14

Food Safety Modernization Act

Answer 14

-signed in 2011 by Obama
-biggest legislative reform of FDC (Title 21 USC) and food safety in 70 years; gives additional powers to FDA

Question 15

7 rules that impact how food is grown, harvested, processed, packaged, held and transported:

Answer 15

1. Preventive controls for human foods (follow GMPs, HACCP)
2. Preventive controls for animal food
3. Produce safety (establishes science-based minimum standards for safe production of food)
4. Food defense
5. sanitary transportation
6. foreign supplier verification
7. 3rd party accreditation and certification

Question 16

Food Safety Plan

Answer 16

a set of written documents based on food safety principles. Incorporates HACCP, supply-chain programs and a recall plan; delineates procedures for monitoring, corrective actions and verification

Question 17

Pasteurized Milk Ordinance (PMO)

Answer 17

sets standards for individual state Dept of Ag or Health Depts
-banned interstate sale and distribution of raw milk following recurring outbreaks of brucellosis, diphtheria and TB

Question 18

Salmonella enterica snapshot

Answer 18

Bacterial foodborne hazard
-most human pathogenic serovars belong to ENTERICA subspecies (ie. S. typhi, S. enteritidis, S. paratyphi, S. typhimurium, S. choleraesuis)
Reservoirs: pet turtles, cattle, poultry, intestinal tracts of animals
-grows at 41-115F; it is hard to wash off food
Trans: fecal-oral (ie. contaminated produce/water/meat/surfaces, eggs/poultry, fresh produce)
Onset: 6-72 hrs (non-typhoidal); 1 week-2 months (typhoidal)
CS: non-typhoidal: GI symptoms +/- septicemia/bacteremia, reactive arthritis in elderly (lower mortality); typhoidal:
high fever, GI signs, septicemia (higher mortality)

Question 19

Shiga toxin-producing E. coli (STEC) Snapshot
(aka enterohemorrhagic E. coli)

Answer 19

O157:H7 is predominant strain
Reservoir: gut flora of cattle
Transmission: raw/undercooked ground beef, contaminated water, food, petting zoos, spinach, sprouts, lettuce, raw cookie dough; person to person
Onset: 3-4 days
CS: asymptomatic > mild GI > severe complications ie. bloody D > thrombotic thrombocytopenia purpura

Question 20

Enteroinvasive E. coli (EIEC) Snapshot

Answer 20

Reservoir: infected humans
Trans: any food/water contaminated with human feces
Onset: 12-72 hrs
CS: mild dysentery, flu/GI signs, blood/mucus in stools
-closely resembles Shigella

Question 21

Enterotoxigenic E. coli (ETEC)

Answer 21

Causes traveler’s diarrhea
Trans: contaminated food/water
Onset: 8-44 hrs after ingestion
CS: GE, traveler’s diarrhea, usually mild/self-limiting but can be more severe

Produces virulence factors including heat-labile (LT) toxin and heat-stable (ST) toxins

Question 22

Listeria monocytogenes snapshot

Answer 22

Reservoir: environments with moisture, some people can be carriers; animals can be carriers (poopy milk)
Trans: raw milk, seafood, deli meat, hot dogs, soft cheeses, raw veggies, ice cream, food processing environment
-grows at 31-113F (can grow in fridge!)
Onset: hours to 3 days
CS: mild GI signs to severe septicemia/meningitis; sickness and abortion/birth complications in pregnant women

Question 23

Cronobacter sakazakii snapshot

Answer 23

Reservoir: powdered infant formula, powdered milk, herbal tea, starches
Controls: breastfeed, clean breast pumps, store formula appropriately, boil water before making formula powder
CS: D and UTI, sepsis/meningitis in infants

Question 24

Campylobacter jejuni snapshot

Answer 24

Reservoir: gut microflora of chickens, turkeys, swine, cattle, sheep; ponds/streams
Trans: ingest undercooked poultry, raw milk/cheese, infrequently produce/seafood
-grows at 86-113F
Onset: 2-5 days
CS: usually mild GI signs up to 10 days, fever; possible Guillain-Barre syndrome, rare hemolytic uremic syndrome and recurrent colitis
Controls: pasteurization, proper handling/cooking of poultry; susceptible to drying, heating, freezing, disinfectants, and acidic environment

Question 25

Toxoplasma gondii snapshot

Answer 25

Reservoirs: domestic and wild cats, intermediate hosts (birds, rodents, pigs, sheep, cattle)
Trans: direct contamination of food ingredients or fresh produce through contaminated water, direct human transfer by food handlers or processors or in the home
Onset: 5-23 days
CS: flu-like, sore LN, fever, blurred vision, eye pain, hydrocephalus or infant death. Highest risk in pregnant or immunosuppressed individuals
Controls: avoid handling cat feces, hand washing, cook poultry to >165F, meat to >160F; expose cysts to -13C for at least 24hrs
-More than 60 mil people in U.S. carry it asymptomatically

Question 26

Norovirus snapshot

Answer 26

-belongs to caliciviridae family
-reservoirs: salad, fruit, oysters
-trans: RTE food contaminated by food workers, env. contamination of produce, or consumption of shellfish harvested from contaminated water
-must invade living host cell in order to replicate
-onset: 24-48 hrs
-CS: lots of vomiting, GE

Question 27

Clostridium spp. snapshot

Answer 27

-can form spores
-relatively cold-tolerant; spores are heat resistant
-reservoir: widely distributed in the environment, intestines of humans/animals; spores persist in soil
- toxins can be produced by spore-forming bacteria only in the vegetative state
-nitrites added to meat prevent C. botulinum

Question 28

Bacillus cereus snapshot

Answer 28

• gram positive facultatively anaerobic, endospore-forming, large rods
  -Reservoir: diarrheal type: meats, milk, vegetables, fish; vomiting type: rice and other starchy foods
• Trans: consumption of contaminated food
• grows in 4-48C, pH ranges of 4.9-9.3, and tolerates 7.5% salt concentration
• prevent w/ proper cooking temp/time, holding temps
• CS: causes diarrheal or vomiting (emetic) type illness. Usually mild/self-limiting
• Onset: diarrheal: 6-15 hrs; emetic: 1-6 hrs

Question 29

Yersinia enterolitica snapshot

Answer 29

Reservoir: animal foods (meat, poultry, unpasteurized milk), seafood, soil, water
Trans: cross contamination during food handling especially with undercooked pork
Growth: 32-113F; optimum 98F
Prevent: cook meat and poultry to >160F
CS: GE w/ v/d; causes characteristic abdominal pain and fever, reactive long-term arthritis in 2% of population
**often gets confused as CROHNS DISEASE or appendicitis

Question 30

Cryptosporidium Giardia snapshot

Answer 30

• most commonly reported intestinal protozoan infection worldwide
• Reservoir: on surfaces or soil, food/water contaminated with feces, wildlife and domestic animals
• Trans: person to person, fecal contaminated water; spreads very easily
• Growth: cysts can survive for 2-3 months in water less than 10C. Some cysts can survive a freeze-thaw cycle. Boiling kills the cysts
• CS: diarrhea, gas, abdominal discomfort, nausea, vomiting, severe dehydration, nutritional insufficiency, intestinal malabsorption. Usually lasts 3-4 days but can last up to months.

Question 31

Most frequently identified parasite in stool specimens in the United States

Answer 31

G. lamblia

Question 32

Cyclospora snapsnot

Answer 32

• ie. Cyclospora cayetanensis
• Reservoir: feces, fresh produce, imported foods. Has no animal hosts and is in humans only
• Trans: contaminated food or water
• Growth: 73-77F; must grow for 7-15 days before becoming infectious
• Prevent: farm workers hygiene
• Onset: 1-2 weeks
• CS: diarrhea w/ frequent explosive bowel movements, body aches, headache, fever, flu-like symptoms, weight loss, nausea, fatigue. CS last 10-12 weeks if untreated. Can go away and come back (relapse)