Food, safety, and foodborne illness

Question 1

What is foodborne illness?

Answer 1

Refers to any symptom or disorder that arises from ingesting food or water contaminated with pathogenic, microorganisms, toxins, secretions, or Plutes, like mercury and other industrial chemicals. It is more commonly known as food poisoning.

Question 2

The Canadian food inspection agency CFIA

Answer 2

A part of agricultural food, Canada and reports to health Canada. Enforces 10 federal acts related to food plant and animals then ensures that food safety animal health and plant production standards are followed. Also inspects food, plants, animals, restaurants, and food service establishments to make sure all rules are being followed.

Question 3

Health, Canada and the public health agency of Canada

Answer 3

Health Canada develops the safety standards, regulations and policies of all food sold in Canada, public health, agency of Canada, conducts outbreak, surveillance and provide provides expertise to public health officials and advice to the general public. The public health agency of Canada also maintains a computer system that gives public health officials, the ability to trace microorganisms back to the contaminated food sources in cases of an outbreak.

Question 4

Food safety at the municipal level

Answer 4

Regional Public health inspectors visit all eating drinking establishments to ensure that the minimum standard for food temperatures, handling, sanitation dish, dishwashing, and personal hygiene practises are followed

Question 5

Save food for Canadians act in 2012

Answer 5

Help us to make food as safe as possible by targeting on safe food practices, implementing tougher penalties, and provide better control over food, imports, and strengthen food traceability. The axe came into full effect in 2019 with the adoption of safe foods for Canadians.

Question 6

The hazard analysis critical control points HACCP

Answer 6

Functions to prevent contamination identified points in the handling food or contamination process and eliminate these points at each step through processing to distribution to sales. Initially developed by NASA to prevent contamination on food sent to space, it is now mandatory for producers of certain high risk foods such as meats and fish and encouraged to be used by all other producers

Question 7

The five stages of foodborne illness getting into the food supply

Answer 7

1. Farms.
2. Processing.
3. Transportation.
4. Retail.
5. Tab;e

Question 8

Food infection

Answer 8

The consumption of food containing pathogenic microorganisms that are capable of causing disease

Question 9

Food intoxication

Answer 9

Results from consuming food in which micro organisms have secreted harmful substances called toxins

Question 10

Viruses

Answer 10

Extremely tight on cellular agent that can survive only by infecting living cells, they are responsible for 65% of known causes of foodborne illness in Canada and people may become infected through direct contact, touching a contaminated surface or eating food or drink beverages that are contaminated at the source

Question 11

Bacteria

Answer 11

Cellular organisms that like a true nucleus, they are able to reproduce independently and make their way into food and water. Foodborne bacteria, illnesses occur when we eat bacteria, living in or on uncooked or raw foods, these bacteria can damage ourselves and tissue by secreting toxin.

Question 12

Campylobacter 

Answer 12

Found in raw seafood, chicken, beef and dairy. Onset equals one to seven days. Duration of illness is 2 to 10 days and symptoms include headache, diarrhea, nausea and abnormal cramps. Prevention includes only drinking pasteurized milk, and cooking foods properly.

Question 13

Salmonella

Answer 13

Found in raw or undercooked eggs, meat, seafood, and dairy products. Onset is about 12 to 24 hours, duration is about 4 to 7 days and symptoms include nausea, diarrhea, chills, fever and headache. Prevention includes cooking foods thoroughly, only drinking pasteurized, milk and practising proper handwashing and sanitation.

Question 14

Escherichia Coli

Answer 14

Found in water, on pasteurized milk, cheese, juice undercooked meat. Onset is one to 10 days, duration is about 5 to 7 days and symptoms include abnormal cramps, diarrhea, and vomiting. Prevention includes only drinking pasteurized, milk, and juice and cooking foods thoroughly.

Question 15

Listeria monocytogene

Answer 15

Found in meats, especially hot dogs and deli meats, vegetables, dairy products, and smoked fish. Duration usually last days or weeks and symptoms include fever muscle aches, diarrhea, and sometimes confusion. Onset is one to 42 days and prevention includes cooking foods thoroughly and washing products carefully if pregnant do not consume deli meat, smoked fish or products containing raw milk.

Question 16

Clostridium botulinum

Answer 16

A neurotoxin that locks nerve transmission to muscle cells paralyzing the muscle, including those required for breathing, sources include foods, improperly, canned at home, raw honey oils infused with garlic or herbs and potatoes, baked in foil as well as fish and most vegetables. Symptoms include constipation, blurred vision, nausea, vomiting, and paralysis, as well as tiredness, irritability, and drooling.Cause usually appears within 12 to 36 hours and prevention includes refrigerating leftovers, keeping food stored in oil and keeping baked potatoes wrapped in aluminum foil.

Question 17

Five factors that affect the survival and reproduction of food microorganisms

Answer 17

1.Temperature
2. humidity
3. acidity
4.oxygen content
5. time 

Question 18

4 basic rules for food safety

Answer 18

1. Wash your hands and kitchen surfaces often.
2. Separate, don’t cross contaminate
3. Chill, store foods in the refrigerator or freezer.
4. Cook and heat foods thoroughly, beef, pork lamb and fish are about 63°C, ground beef and egg dishes are 71°C and poultry is about 74°C.