Food Safety Book Flashcards
(153 cards)
1
Q
Food chain
A
- The transfer of food energy from plants to herbivores and then to carnivores (grazing food chain)
- The feeding of microorganisms on dead organic matter and the organisms that subsequently eat the herbivores (detritus food chain)
2
Q
Definition of Food safety/hygiene
A
All conditions and measures that are necessary during the
- production,
- processing,
- storage,
- distribution and
- preparation of food
to ensure that it is safe, sound, wholesome and fit for human consumption.
3
Q
Pre-harvest and Post-harvest: Meat and Milk
A
Meat
- Pre-harvest: up to slaughter
- Post-harvest: after slaughter
Milk
- Pre-harvest: in udder
- Post-harvest: bulk tank and plant
An animal is likely to be exposed to infectious and parasitic pathogens as well as residue-producing chemicals while still on the farm. If on-farm exposure to food-borne hazards is prevented, the hazards don’t enter the food chain. Maintaining a healthy, pathogen-free animal on the farm is primary prevention. Secondary prevention-cooking, freezing, pasteurization, etc.
4
Q
Quality Assurance:
A
Corporate oversight function to state the corporate product quality objectives and goals as well as to affirm that the QC program is functional and achieving these objectives and goals.
5
Q
Quality Control
A
On-line or production function that establishes and administers the day-to-day procedures.
6
Q
FAO’s objective
A
objective: improve the production and distribution of food and other agricultural products
7
Q
Codex Alimentarius objective
A
create internationally accepted standards for food production and safety.
8
Q
3 Functions of Codex alimentarius:
A
- Facilitate international trade through the removal of non-tariff barriers caused by differing food standards.
- To protect the health of consumers and ensure fair trade practice in food trade.
- Promote coordination of all food standards work undertaken by international governments and NGOs.
9
Q
3 Types of Codex Committees:
A
- General subject matter (food hygiene, residues, etc)
- Commodity committees
- Regional coordinating committees
10
Q
Transportation issues
A
- Bruising occurs in all species but is most noticeable in sheep and pigs.
- Weight loss-result of breakdown of fatty and muscular tissues and loss of the water-holding capacity of muscle tissues.
- Salmonellosis-mixing can lead to cross-infection. Animals in a stable physiologic state are generally resistant due to production of butyric acid and other VFAs in sufficient concentrations to be bactericidal.
- Transportation of chickens and poultry can increase fecal excretion of Salmonella and Chlamydia (inhalation of aerosols containing Chlamydia is a hazard for poultry employees).
- Stress depletes glycogen reserves porcine stress syndrome
- –> Pale, soft, exudative (PSE)-↑ PCO2, ↓ pH, ↓ PO2, ↑ temp, RR and HR and adrenal hormone excretion.
- –> Dry, firm, dark (DFD)-↑pH due to ↓ lactic acid production.
11
Q
What food item has the most regulatory control on it?
A
milk
12
Q
Name 4 screening tests for milk
A
•California Mastitis Test (CMT) - viscosity and pH •Wisconsin Mastitis Test - viscosity •Modified Whiteside Test - viscosity •Catalase Test - tests the release of intracellular catalase.
13
Q
Aquatic animal production - cat fish problems
A
• parasitic infections • O2 depletion
14
Q
Aquatic animal production - shellfish problems
A
•Risk of illness due to eating shellfish exceeds the risk of illness traceable to any other foods of animal origin. •Often eaten raw. •Environmental conditions where they are produced (they filter their food from water and are subject to its pollution). •Organisms: Noroviruses, Hepatitis A (persists longest in oysters and clams), Vibrio vulnificus (due to warm temps and post-harvest issues). •National Shellfish Sanitation Program •Fecal coliform indicators do not always correlate well with presence of human pathogens (particularly viral). Not 100% effective. •Some pathogens can be removed by natural processes such as relaying the live animal to clean water and depuration. ***Public education about the risks associated with eating raw shellfish is essential.
15
Q
3 Basic Characteristics that are important in a processing facility
A
- Imperviousness to chemicals and microorganisms 2. Resistance to wear and corrosion 3. Ease of cleaning
16
Q
Flooring in a processing plant
A
•Most significant item in construction •Intense wear •Concrete-concern about cracks •Brick/tile-must be layered over a concrete base and bonded with an acid-resistant and waterproof mortar •Wood-unacceptable where water is used •Synthetic poured floors-no seams
17
Q
Walls in a processing plant
A
•Smooth, flat, impervious •Brick, tile, plaster •Concrete - OK if latex or rubberized paints are used to seal it •Wood, plasterboard, porous acoustical board - unacceptable •Coving - desired construction feature-makes cleaning easier
18
Q
Ceilings in a processing plant
A
•May serve as a source of contamination •Shouldn’t chip, peel, deteriorate or retain dust or condensation •Water pipes running along the ceiling should be enclosed
19
Q
Equipment in a processing plant
A
•Stainless steel-easy to clean and is resistant to wear and corrosion •Plastics may be used, but some deteriorate rapidly when exposed to disinfectants
20
Q
Cutting boards in processing plant
A
•Single piece of hardwood •Approved plastic or rubber-plastic
21
Q
Small tool sanitizer
A
•Required in slaughter plants to minimize cross-contamination with infectious agents •Required minimum temp - 180°F •Thermal death point - 170°F for most pathogenic organisms
22
Q
Water potability in processing plant
A
•If nonpotable water is used, the pipes must be identified to avoid cross-contamination with potable supply •Less than 2.3 coliforms/100ml based on 5 10 ml samples
23
Q
Offal
A
•Red meat - edible parts of the animal other than muscle meat •Poultry - inedible parts of the bird •Must process offal rapidly!
24
Q
What are the essentials of poultry processing?
A
•Only healthy poultry should be processed. •Abundant supply of potable water •Birds with feathers and feet attached should be handled in areas separate from areas where evisceration is done. •Care taken in removing the digestive organs (especially the lower gut) •Eviscerated carcasses should be chilled ASAP. •Personal cleanliness of employees and constant cleaning of equipment
25
What steps are involved in poultry processing?
•Shipping broilers-potential bruising and broken bones •Slaughter •Defeathering-mild scald and hard scald •Processing- --\> Heads of older hens and turkeys are left attached --\> Heads of broilers are removed --\> Legs are cut off (carcasses not washed after this point) --\> Removal of giblets, removal of lungs, removal of ovaries/testis --\> Chiller-rapid chilling --\> Packing/grading
26
What are the 5 methods of meat preservation
5 methods: • Heat • Cold • Dehydration • Irradiation • Addition of chemicals
27
what is the objective of meat preservation?
Control microbial contamination and autolytic changes caused by enzyme action at the cellular level.
28
Heat meat preservation method
•\>140ºF, moist heat better •Canning=commercially sterile (surviving organisms are incapable of further growth) •pH of food affects the temp requirements •B. stearothermophilus-indicator organism •Temp, pressure and time •Some canned products (ham) can't be heated to temps that render them sterile, so then must be refrigerated. Kills surface organisms only. •Curing agents inhibit bacterial growth •Lower pH may be processed and canned at a lower temp, because spores in acids are less resistant to heat and can be destroyed at lower temps. •Smoking- --\> Dries the meat surface and inhibits oxidation. --\> Smoke deposits phenolic compounds on the surface that inhibit fat oxidation.
29
Cold meat preservation methods ex. curing and freezing
•\<40ºF most pathogens do not grow but most are not killed (especially important with Listeria and Yersinia) •32-35ºF most effective •Humidity maintained at 88-92%
30
Curing as meat preservation
--\> Aid to subsequent preservation by refrigeration --\> Curing salts inhibit psychrophilic microorganisms more stable product --\> Not necessary to freeze cured meats --\>Staph can live in upto 25% salt environment, so does not get killed with curing
31
Freezing as meat preservation
--\> Should be frozen rapidly --\> Frozen to -10ºF then stored at 0ºF --\> Pork products can't be maintained as long because of the higher amounts of unsaturated fat.
32
Dehydration as meat preservation
•Effective- --\> Enzymatic processes within the cells are slowedretards autolytic changes --\> Unfavorable for bacterial growth •Hot-air drying- --\> Preserves meat up to 12 mo --\> Fatty meats tend to become rancid --\> Raw meat cannot be dehydrated •Freeze-drying --\> Preserved both cooked and raw meat --\> Shelf-life depends on ambient temp
33
Irradiation as meat preservation
•Destroys foodborne pathogens found in meat •May be effective even after a product is frozen and boxed •Uses ionizing radiation from a radioactive isotope of cobalt or from devices that generate a stream of electrons or X-rays •Also maintains the freshness of food by inhibiting the production of microbial enzymes that breakdown cellular integrity •4 treatments- --\>Radappertiziation-destroys all organisms --\>Radicidation-inactivates non-spore-forming pathogens --\>Radurization-destroys spoilage organisms --\>Disinfestation-destroys insects •Is considered to be an "additive" to food •Approved for use in pork, poultry, fruits, vegetables, spices and grains •WHO and Codex support food irradiation
34
Chemicals as meat preservation
•Pathogenic or spoilage microorganisms are destroyed because an unfavorable environment is created •Water-largest single ingredient of any curing preparation •Salt-bacteriostatic agent inhibiting microbial growth by increasing osmotic pressure •Nitrate/nitrite salts --\>Color fixative and preservative --\>Often used concurrently --\>Protect against C. botulinum --\>Nitrates must be converted to nitrites to be effective --\>Bacterial reduction of nitrate to nitrite is pH dependent (less at acidic pH) --\>Toxic if ingested in high quantities (restricted use) --\>Nitrosamines=carcinogenic •Sugar-reduce the flavor that salts add to a product •Phosphates --\>Adjunct to curing agents to improve the water-holding capacity of the product --\>Causes increase pH --\>Can be toxic (restricted) •Ascorbates --\>Adjunct to curing agents --\>Fix color of product and prevent fading --\>Minimal bacteriostatic effect on spoilage and mold-producing microorganisms •Acids --\>Lactic and acetic acids --\>Decrease of 1 pH unit increases the bacteriostasis 10 fold •Gases --\>CO2 -decrease growth of surface contaminants --\>Ozone-bactericidal action on airborne microorganisms
35
♣ Disadvantages of using chemicals as preservation in foods:
• Odor that may mask abnormal meat odors • Hazardous to human health • Accelerate development of fat rancidity • Application of curing agents --\>Dry or liquid form to the surface --\>"Stitch-pumping"-injection into a major vessel
36
inedible foods
foods not normally used for human food condemned foods Food that is normally used but have been rejected Rendering: •Separating fat from its connective tissue stroma •Final treatment of inedible offal •Low temp (120°F)-C. perfringens, Staph aureus and Salmonella survive •High temp (239°F-270°F)-produce inedible fats and meals. Possible recontamination of the meal during further handling •Dry rendering-generally used for condemned and inedible products destined for animal feed •Wet rendering-remove liquid fat from edible meat •Centrifuge-continual addition of meat to the system rather than batches. Bacterial contamination can be a serious problem.
37
Lard
pork-produced from the "killing" fats (removed during the sanitary dressing procedure) and "cutting" fats
38
Tallow
beef or mutton fatty tissue
39
Oleo
high grade tallow from beef or mutton
40
Partially defatted tissue
lean, edible product from beef and pork fatty trimmings removed during boning
41
Time and Temp requirements for pasteurization
o 145°F/30 min (long-time holding) o 161°F/15 sec (high temp-short time) o 280°F/2 sec (ultra-pasteurized)
42
equipment for pasteurization
•Clarifier-centrifugal = device to remove any solid foreign material. Can also be used to separate cream and skimmed fractions •high temperature short time (HTST) unit pasteurizer •Homogenizer --\> Milk is pumped through a small orifice under high pressure --\> Temp must be sufficient to inactivate lipase •ultra high temperature (UHT) 138°F/2 sec
43
Name 4 ways to evaluate effectiveness of pasteurization
1. Salt conductivity test 2. Phosphatase inactivation curve -inactivation temp slightly above that which is needed to destroy most of the microbes likely to contaminate milk. It is used to detect effectiveness of pasteurization and post-processing contamination. false pos results are possible 3. Mesophile test- UK 4. Coliform test-presence of coliforms results from contamination from a source after pasteurization.
44
How to high fat or sweetened milk products differ from pasteurization of milk?
Milk products-those that have a higher fat content than milk and/or contain added sweeteners have to be heated to 150°F for 30 min or 166°F for 15sec. Increase in temp needed because the product is more viscous.
45
contamination of raw cheese
•soft cheeses made from raw milk can be a source of Brucella or Salmonella, because the pH is not low enough to kill pathogens. -\> 4 organisms-Salmonella, Listeria, enteropathogenic E. coli, Staph aureus -From contaminated equipment or personnel -All can be eliminated by pasteurization 148°F for 16 sec
46
contamination of non-fat dried milk
any enterotoxin present before the milk is dried will maintain its toxicity even though the microorganisms are killed
47
contamination of ice cream
Foodborne illness if raw or inadequately pasteurized ingredients are used. There can be post pasteurized contamination
48
Egg Processing
Washed at 90°F with alkaline detergent Egg products more likely to have microbial contamination than shell eggs Minimize contamination during egg-breaking • Only edible quality eggs should be used • Eggs candled to remove undesirables • Eggs should be spray washed and sanitized before breaking • Separate washing and breaking rooms to decrease contamination via aerosols • A separate draw off room with positive-pressure air flow Internal contamination of eggs by Salmonellae from the environment
49
Requirements on egg pasteurization
Egg Inspection Act (1970) -all whole eggs for use in egg products must be pasteurized at 140°F for 3 ½ min -Higher temps required for separated yolks and for products having added salt or sugar (usually an HTST unit)
50
quality of aquatic animal food determined by?
•Quality of the environment they came from prior to harvest •Standards of sanitation during harvest, handling, storage, processing
51
goal of seafood processing
•Decrease temp of fish •Keep level of microbial contamination to a minimum
52
Steps in aquatic animal processing
•Bleeding-must be done soon •Gutting-removes the digestive enzymes and bacteria that initiate spoilage in freshly caught fish. May also be helpful to prevent the migration of parasites (anisakid nematodes) from the gut into the flesh of the fish. •Washing-clean, cold water to decrease surface slime and spoiling bacteria. Is usually done whether the fish have been bled and gutted or not •Icing-temp control is the most important element in the preservation and processing of fish. (Holding temp 32-39°F). Used crushed ice or refrigerated seawater •Storage-shallow trays or boxes
53
Finfish prep
•Farm-raised- greater control provided at all levels of production •Wild fisheries-variable. Method of harvest will have an impact on product quality and subsequent processing
54
Crustacean and Mollusk prep
•Crustaceans are extremely prone to post-mortem deterioration. Lobsters, crabs and crayfish are iced and shipped alive. •Exoskeleton-increase amount of handling and cleaning and increases opportunity for contamination •Mollusks- --\> iced and shipped directly --\> Consumption-increased risk as a large amount are consumed raw
55
What are Psychrophiles?
They are psychrotrophes capable of replication at extremely low temps (32-45°F)
56
meat quality
the physical or chemical properties that relate to its processing and palatability characteristics.
57
Name 5 factors that influence meat quality
1.Water-holding capacity-natural moisture content of muscle is 68-78%. Excessive moisture lost in processing or through improper cooking will result in a less tender product that is perceived to be poorer quality. 2.Color-influences the consumer's perception of the quality more than actual palatability. 3.Texture 4.Tenderness-collagen of connective tissue and contractile apparatus of myofibrillar proteins. 5.Marbling-intramuscular fat
58
Name 3 causes of meat deterioration
1. microbial changes 2. chemical changes 3. enzymatic changes
59
describe microbial changes in meat deterioration
-Usually occurs as a product is handled in the plant -Growth of contaminating microorganisms depends on environmental conditions as well as the inherent characteristics of meat itself -7 different microbial changes: --\> acid production --\> gas production-risk of serious intoxication --\> slime formation-mass accumulation of microbes on the meat surface (Lactobacilli, Micrococci and yeasts) --\> mold growth-vacuum packaging is helpful --\> greening-bacterial greening from surface contamination after processing. H2O2 causes greening --\> green rings-associated with heavy population of bacteria before cooking and processing --\> green cores-increase processing temp to 155°F to prevent
60
describe enzymatic changes in meat deterioration
?
61
oxidative changes in meat deterioration and prevention
-Fat is especially susceptible -Prevention- ---\> antioxidants of inert gases can be added ---\> storing the product away from heat and out of light ---\> wrapping to prevent exposure to air
62
Name 4 sources of bacteria in pasteurized dairy products
1. Raw milk 2. Plant personnel 3. Processing equipment 4. Environment of the plant
63
Contamination of raw milk
•spoilage organisms (especially psychrotrophic) are the main cause of high bacterial counts in raw milk ---\> Equipment-usual source of spoilage organisms ---\> Mastitis-composition of milk is altered ---\> Hygiene ---\> Storage temp (\< 40°F)
64
Contamination of pasteurized milk
????
65
Rancidity in milk
Caused by the enzymatic hydrolysis of milk lipids to free fatty acids 1.Endogenous enzymes-present in normal milk (lipoprotein lipase) 2.Microbial enzymes-produced by psychrotrophic bacteria (pseudomonads). Very heat stable and can retain some activity after HTST and UHT treatment.
66
Causes of rancidity in milk
1.Induced lipolysis-milk lipase system is activated by physical or chemical means. --\> May be caused by faulty milking equipment (disrupts fat globule membrane) --\> Also when fresh milk is subjected to a specific sequence of temp changes: cooling, warming, cooling 2.Spontaneous lipolysis-associated with milk from cows in late lactation or with a poor level of nutrition (decrease protein fat globules less stable) 3.Microbial lipolysis-hydrolytic rancidity may result from mastitis or from contamination during processing --\> Increased rancidity with increased SCC --\> Post-pasteurization contamination is a common cause of lipolysis in milk 4. Acid degree value-measure of rancidity --\> Normal milk 0.4 --\> Slightly rancid 1.2 --\> Rancid 1.5
67
Egg quality
-mostly determined by the length of time and other conditions of storage since the egg was laid -Albumen = as the egg ages, the thick Albumen deteriorates progressively --\> Haugh unit = quality of an egg's albumen -Yolk = is less firm with time. Flash-candling-to monitor egg quality.
68
Egg spoilage
Main cause is microbial decomposition of the egg o Pseudomonas, Proteus, Alcaligenes o Protection of the egg: --\> Shell and shell membrane --\>Albumen-inhibitors to bacterial growth (lysozyme)
69
Describe the Salmonella Enteritidis outbreaks in the 1990s
Recontamination of rendered feed was the primary source of infection for laying hens which transmitted the microorganism vertically into eggs. -control: inedible eggs destined for animal feed must be denatured to prevent human consumption and then pasteurized to prevent spread. -Flocks linked to human outbreaks should be tested (+ birds sent to slaughter and eggs to a breaker) -Proper washing destroys all S. Enteritidis on the exterior shell. Heat treatment at 130°F for 15 min can also protect shell further See MMWR article: https://www.cdc.gov/mmwr/preview/mmwrhtml/00001862.htm
70
Name the 3 types of seafood deterioration
1.Autolytic spoilage-begins immediately after death of fish, rapid, caused by enzymes in the gut and muscles 2.Bacterial spoilage-bacteria from the gills (surface slime) and intestinal tract, most of the undesirable changes are the result of bacterial growth ♣Contamination with microorganisms such as Salmonellae and Staph is generally the result of unsanitary conditions during handling and processing ♣Vibrio spp and C. botulinum (E) can be present in unpolluted surface waters ♣Foodborne illness caused by marine pathogens is usually associated with consumption of raw shellfish or uncooked, smoked, fermented or salted fishery products. ♣Scombroid toxicity-also in a few nonscombroid fish (mahimahi, sardines, etc) from bacterial decarboxylation of histadine. ♣Shellfish contain greater amounts of free amino acids than fin fish. This facilitates bacterial growth and spoilage. Pseudomonas, Proteus, Clostridium, Aerobacter, Escherichia, Strep, Lactobacilli and yeasts 3.Rancidity-result of oxidation of the oils present in the tissues. Icing, freezing, salt curing will retard the spoilage to some degree.
71
What is scromboid poisoning (aka histamine poisoning)? Consequence of improper handling and improper temps
It is an illness that results from eating spoiled (decayed) fish. Along with ciguatera, it is listed as a common type of seafood poisoning. The toxin believed to be responsible is histamine, formed as the flesh of the fish begins to decay. Symptoms including rash, flushing, headache, dizziness, cramps, diarrhea, palpitations and bronchospasm. -Histamine produced by bacterial decarboxylation of histadine -Tuna, mackerel -Labial edema, urticaria and oral burning, nausea, vomiting -associated with bacteria (Clostridium, Lactobacillus, Enterobacteriaceae, Proteus, Klebsiella) \_Consequence of improper handling and improper temps: -Histamine is present in fish at toxic levels long before Spoilage is obvious
72
Ciguatera poisoning
This is an illness caused by eating fish that contain toxins produced by a marine microalgae called Gambierdiscus toxicus. People who have ciguatera may experience nausea, vomiting, and neurologic symptoms such as tingling fingers or toes. They also may find that cold things feel hot and hot things feel cold. Ciguatera has no cure. Symptoms usually go away in days or weeks but can last for years. People who have ciguatera can be treated for their symptoms. -GI illness within 3-5 hours -Neuro signs 12-18 hours and may resist for months long term disability possible -Derived from dinoflagellate algae (Gambierdiscus toxicus) -Caribbean and Pacific Islands -responsible for about half of the outbreaks of foodborne illness caused by seafood toxins
73
What is the difference between primary and secondary food contamination?
•Primary contamination: ---\>Infected animals-infected at time of slaughter or contamination with chemical or other residues. Ante-mortem inspection reveals a small percentage of these. ---\>Fecal pollution from infected animals-great care must be taken to prevent fecal contamination of the carcass and knives. •Secondary contamination- ---\>Infected humans most frequently implicated when preparing food for the table ---\>Other animals ♣Vertebrates-rodents, may take place at any stage in the production chain ♣Invertebrates-act as mechanical vectors of disease-producing microorganisms ---\>Fomites- ♣Water ♣Soil-C. botulinum, L. monocytogenes. Depends on moisture, alkalinity, temp and organic material. Ingestion, inhalation, wound contamination or teat end ♣Plants-toxic plants, concentrators of environmental pollution ♣Air-Staph is often airborne ---\>Chemical adulterants
74
What is the definition of a foodborne outbreak?
An incident in which 1) 2 or more persons experience a similar illness after ingestion of a common food and 2) epidemiological analysis implicates the food as the source of illness. A few exceptions (ie 1 case of botulism or chemical poisoning constitutes and outbreak).
75
When there is an foodborne outbreak of unknown cause, what are the 4 subcategories?
•\<1hr-probable chemical poisoning •1-7 hr-probable Staphylococcus food poisoning •8-14 hr-probable C. perfringens poisoning •14 hr-other infectious or toxic agent
76
Confirmed vs probable foodborne case
•Confirmed = isolate and identify the causative agent •Probable = o Clinically compatible case o Supportive lab result o Epidemiologically linked case
77
Infectious vs intoxication
•Intoxications-involve pathogenic changes in the host caused by the ingestion of preformed toxins •Infections-result from replication of the microorganism in the host after ingestion
78
Name some bacteria involved in foodborne intoxication?
•The preformed toxin may remain in the food if resistant to inactivation •Staphylococcal toxin •Botulinum
79
Tell me more about Staphylococcal toxin
Source/incubation period = coagulase+ Staph aureus phage types I and III -Enterotoxins: a, B, C1, C2, C3, D, E (a and D being more often involved because They can be produced over a wider range of Growth conditions) -source-resp tract and skin from Food handlers -Incubation: 1-6 hours Associated foods: ♣ Meat ♣ Cheese/dairy ♣ Fish/shellfish ♣ Salads ♣ Pastries with cream filling ♣ Salt-preserved foods Prevention: -Sanitation to prevent contamination by Food handlers -Storing food \< 40°F to inhibit growth, \> 170°F for 20 min to destroy the microorganism or 250°F for 60 min to destroy the toxin staph often comes from "staff"
80
What about Botulinum toxin, tell me about that one?
-Types: serotypes A,B, E, F (F-canning meat) #NAME? -Incubation period- 2 hours to 8 days (1-2 day average) #NAME? #NAME? #NAME? -pH \<4.6 does prevent some toxin production #NAME? ♣ 250°F for 20 min destroys spores ♣ 176°F for 5 min destroys the toxin -Botulism in babies (infant botulism)-toxin is produced in vivo in the infant gut rather than being ingested preformed in food. Usually 1-6 mo of age. Honey is a high risk factor! 1 case of botulinum is considered an outbreak
81
Name 18 (or as many as you can) bacteria associated with foodborne infections?
1. C. perfringens (A, C, D) 2. Salmonellae- \>2,000 serovars 3. Campylobacter jejuni 4. Enterococcus faecalis 5. Hemolytic Streptococci 6. Bacillus cereus 7. Shigella spp 8. Brucella spp 9.Mycobacterium spp 10. Francisella tularensis-tularemia 11. Vibrio cholerae 12. Vibrio parahaemolyticus 13. Vibrio vulnificus 14. Vibrio alginolyticus 15. Aeromonas hydrophila 16. Yersinia enterocolitica 17. Listeria monocytogenes 18. E. coli
82
C. perfringens (A, C, D)
#NAME? #NAME? -Incubation period-2-22 hours #NAME? -Type C-necrotic enteritis-high case fatality rate #NAME? #NAME? ---\> Ubiquitous organism ---\> Common inhabitant of gut of humans and animals ---\> Institutions or commercial food operations where many people handle food and where large quantities are prepared -Control-spores destroyed at 212°F for 30 min, will multiply at pH 5 and up
83
Salmonellae
Salmonellae- \>2,000 serovars Only 2 species, Salmonella bongori and Salmonella enterica, the later is responsible for most disease S. enterica Typhimurium-a nonhost-adapted serovar and is associated most commonly with animal and human salmonellosis. Serovar is capitalized but not italicized #NAME? ---\> Incubation \<72 hours. Persons who consume more of the vehicle have shorter incubation periods are affected more severely #NAME? ---\> Foods-poultry, meats, gravy, eggs, fish, milk ---\> Nonhuman reservoirs are a source of nonhost-adapted salmonellae for human foodborne disease ---\> Can persist in dairy herds for years. #NAME? 1.Breaking the cycle ---\> Control rendering so that animal feeds containing animal by-products are free of viable salmonellae ---\> Shortening the interval between the time an animal leaves the farm and slaughter (decrease environmental buildup) ---\> Using proper cooking temps ---\> Pasteurization 2.Public education 3.Contamination prevention ---\> Typhoid and paratyphoid ♣Nonzoonotic foodborne disease (S. Typhi and S. Paratyphi A, B, C) ♣Typhoid-incubation 2-3 weeks ---\> Healthy carriers possible who shed intermittently ---\> Diarrhea not a helpful sign; constipation more frequent ---\> May see rose spots on torso ♣Paratyphoid-incubation 1-2 days ---\> Clinical onset is abrupt-rose spots may be seen ---\> Human carriers are problems ---\> Cattle-S. paratyphi B shed in feces and milk Typhoid-incubation 2-3 weeks Paratyphoid-incubation 1-2 days
84
Campylobacter jejuni
-Gram (-), microaerophilic, thermophilic organism, grows best at 109.4°F -Can't replicate \< 86°F #NAME? - Disease- ---\> Incubation 2-10 days (3-5 day avg) ---\> Disease usually last 3 days but illness may reoccur for periods of up to 2 weeks. #NAME? ---\> Ubiquitous in foods of animal origin ---\> Contamination rates of raw poultry may reach 90% #NAME? ---\> Poultry is the predominant source but also traced to raw meat and milk ---\> Is sensitive to drying ---\> Immature companion animals also a source #NAME? ---\> Pasteurization, proper treatment of drinking water ---\> Proper cooking is the only practical control measure. Microwaving may not be effective to remove contamination
85
Enterococcus faecalis
??
86
Hemolytic Streptococci
??
87
Bacillus cereus
-Aerobic, spore-forming saprophyte gram (+) rod #NAME? #NAME? ---\> Hydrolyze starch (enterotoxin) similar to C. perfringens ---\> Inability to hydrolyze starch (emetic toxin) similar to Staph aureus intoxication -Incubation 1-5 hours #NAME?
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Shigella
#NAME? #NAME? -1-3 day incubation period
89
Brucella spp
-Incubation period 3-21 days (but signs may not occur for several months) #NAME? #NAME? #NAME? #NAME? -Soft cheeses from raw milk are a hazard in areas where the disease if prevalent (can survive for 6 mo) #NAME?
90
Mycobacterium spp
#NAME? #NAME? #NAME? #NAME? ---\> Infection from the environment #NAME? ---\> 4-12 weeks before observable lesions or a tuberculin rxn ---\> Inhalation (pulmonary) ---\> Ingestion (extrapulmonary) ---\> Cattle to people transmission is mainly by inhalation; therefore, pulmonary disease predominates in both #NAME?
91
Francisella tularensis-tularemia
-May be contracted by oral, resp and cutaneous routes (tick bite/arthropod) #NAME? #NAME? -Incubation 1-10 days (3-5 avg) #NAME? #NAME? -135°F for 10 minutes prevents foodborne transmission
92
Vibrio cholerae
Vibrio cholerae has many different types or serogroups, only two of which can cause epidemic cholera. Those two serogroups are called serogroup O1 and serogroup O139 (O139 is found only in Asia) and can cause epidemic cholera if they also produce the cholera toxin. The other serogroups are known collectively as non-O1 and non-O139 Vibrio cholerae. These serogroups can cause a diarrheal disease which is less severe than cholera and does not have epidemic potential. -0:1 serogroup consistently produces cholera toxin Disease ---\> Few hours-5 days (2-3 day avg) ---\> The only foodborne disease required by international health regulations to be reported to WHO #NAME? ---\> Contamination of foods (vegetables, fish and pork) ---\> Associated with "night soil" (sewage) used for fertilizer on vegetable crops and also sewage contamination of drinking water ---\> May be found in water of coastal estuaries shellfish from these areas are significant sources of infection
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Vibrio parahaemolyticus
#NAME? -Incubation period 4hr-14 days (avg 12-14 hr) #NAME? #NAME?
94
Vibrio vulnificus
???
95
Vibrio alginolyticus
???
96
Aeromonas hydrophila
???
97
Yersinia enterocolitica
#NAME? -0:3 and 0:8 serotypes associated with human illness #NAME? #NAME? -Incubation period 1-several days
98
Listeria monocytogenes
#NAME? ---\> Human disease-meningitis, septicemia, abortion ---\> Immunocompromised at high risk from foodborne exposure, case fatality rate \>25% ---\> Neonatal illness ---\> More than half of all uterine infections result in early onset neonatal illness with the remainder resulting in fetal death #NAME? ---\> Nonspore-forming motile, gram (+) bacillus ---\> Has been isolated from most food of animal origin ---\> 1/2a, 1/2 b and 4b-high proportion of human infections #NAME? ---\> Incubation 1 day- 2 mo (few days to 3 weeks) ---\> Soft cheeses and ready-to-eat deli foods #NAME? ---\> Can survive for long periods in refrigerated food (and multiply) - VERY HARDY ---\> Avoid undercooking (\>155°F) ---\> Adequate pasteurization and prevent post-pasteurization contamination
99
E. coli
-4 types of pathogenesis ---\> Enteropathogenic (EPEC)-adheres to intestinal epithelium and may produce cytotoxins ---\> Enteroinvasive (EIEC)-invades intestinal epithelium and produces Shiga-like toxins ---\> Enterotoxigenic (ETEC)-produces heat-labile and heat-stable enterotoxins and specific adhesion fimbria ---\> Enterohemorrhagic (EHEC)-produces Shiga-like toxin (verotoxin) aka "STEC" \*\*\*\* MOST RELEVANT FOR THE EXAM #NAME? #NAME? ---\> Incubation 1/2 to 5 days (12-72 hr avg) ---\> EIEC-fever, dysentery ---\> ETEC-dehydration, shock ---\> EHEC-incubation 4-8 days. Hemolytic uremic syndrome, hemorrhagic colitis or thrombocytopenic purpura #NAME? ---\> Person to person contact or ingestion of food contaminated by infected persons ---\> Only EHEC affecting humans that also has a reservoir in animals (note-book was done in 1996-not a true statement now) #NAME? ---\> Sanitary food handling practices ---\> Pasteurization because E. coli 0157:H7 from healthy cows is possible
100
Name 4 viruses/rickettsia that could be associated with a foodborne illness
1. Infectious Hepatitis virus - type A 2. Small round-structured viruses - Calicivirus like norovirus. (very hardy and common shellfish associated pathogen) 3. Poliomyelitis enterovirus - potentially foodborne, fecal oral transmission is most common 4. Coxiella burnetti-Q Fever
101
Coxiella burnetti-Q Fever
#NAME? -Incubation 2-3 wks #NAME? #NAME?
102
Name 4 Fungi Associated with Foodborne Disease
1.Ergotism-Claviceps purpurea 2. mushroom Amanita spp are toxic 3. Aflatoxin-Aspergillus flavus and Aspergillus parasiticus 4. Ochratoxin-Aspergillus and Penicillium. #NAME?
103
Alfatoxin
???
104
Taeniasis
#NAME? ---\> Cattle infected when feed is contaminated with feces of humans infected with T. saginata ---\> Prevent contamination of pastures irrigated with human sludge containing ova by slow filtration of effluent through sand #NAME? ---\> Humans infected by consuming inadequately cooked pork containing cysticerci ---\> Can also be infected by ingestion of ova from an infected carrier (humans) or autoinfection which results in a more severe disease
105
Echinococcosis-E. granulosus (hydatid disease)
#NAME? #NAME? -Dogs become infected from eating uncooked tissues (lungs/offal) of infected intermediate hosts
106
Trichinosis-Trichinella spiralis
#NAME? #NAME? #NAME? #NAME? -Most common sources are pork and bear meat (horse meat possible due to cross-contamination with infected pork)
107
Toxoplasmosis-Toxoplasma gondii
#NAME? #NAME? #NAME? #NAME? #NAME? #NAME? -Oocysts shed by cats require 36-48 hours development before becoming infected
108
Cryptosporidiosis-Cryptosporidium parvum (coccidian)
??
109
Sarcocystis-coccidian
??
110
Diphyllobothrium spp
??
111
Angiostrongylus spp
-Fish and land crabs are paratenic hosts (An intermediate host whose presence may be required for the completion of a parasite's life cycle but in which no development of the parasite occurs.) #NAME?
112
Anisakidae
#NAME? #NAME? -Cause severe eosinophilic granulomas or ulceration in the GI tract 4 hrs-10 days after ingestion of encapsulated larvae -Larvae killed by deep freezing (4°F for 24 hrs or heating 101°F for \> 10 seconds)
113
Capillaria philippinensis
??
114
Dioctophyma renale
??
115
Gnathostoma spp
??
116
Grm Neg bacteria from milk or milk products
o B. abortus-reservoir-cow o B. melitensis-reservoir-goat o Campylobacter jejuni-reservoir-cow o Enteropathogenic E. coli-reservoir-cow, goat, human o Salmonella Typhi-reservoir-human o Salmonella spp-reservoir-cow, goat, human o Shigella spp-reservoir-human o Pseudomonas pseudomallei-reservoir-soil (now-Burkholderia pseudomallei) o Streptobacillus moniliformis-reservoir-rat o Yersinia enterocolitica-reservoir-feces
117
Grm Pos bacteria from milk or milk products
o C. botulinum-reservoir-soil o C. perfringens-reservoir-cow feces, goat feces, human feces, soil o Corynebacterium diphtheriae-reservoir-humans o Listeria monocytogenes-reservoir-cow, goat, human, environmental o Coxiella burnetti-reservoir-cow, goat o Enterotoxigenic Staph aureus-reservoir-cow, goat and human o Streptococcus pyogenes-reservoir-human o Other Group A Strep-reservoir-humans o M. bovis-cow, goat o M. tuberculosis-reservoir-human
118
Salmonella Pullorum and S. Gallinarum
??
119
Salmonella enteritidis
??
120
How to prevent eggborne diseases?
#NAME? -Boil for 6-10 min to kill microorganism in the egg #NAME?
121
Foodborne chemical intoxications
Hypervitaminosis A o Acute toxicity-abdominal pain, nausea, vomiting, headache, dizziness, desquamation of skin o Chronic toxicity-bone/joint pain, hair loss, dryness and fissures of lips, hepatomegaly o Associated with consumption of vitamin products, cod liver oil Nitrate salts o Used commonly in foods to increase shelf life o Can protect against botulism o Carcinogenic precursors Sodium nicotinate/sodium sulfite o Used to maintain a bright red color in meat o Can cause vasodilation with itching, burning, heat and redness Pesticides-all fruits and vegetables should be assumed to be treated and not safe unless properly handled Zinc, cadmium, copper o Leaching process between food and container o Zinc and cadmium-abdominal pain and diarrhea Mercury-mercury in fungicides may contaminate runoff water and be concentrated in fish Drugs-confirmed antibiotic sensitivity reactions have not been reported in association with consumption of red meat or poultry Plants-animals may concentrate toxic substances in their tissues or milk from ingested plants
122
Toxins of marine finfish and shellfish
•All toxins are heat-stable and not destroyed by cooking •None are detectable by organoleptic inspection #NAME? #NAME?
123
Neurotoxin shellfish poisoning (NSP)
• Red tide-Gymnodinium breve • Classic fish kills but human fatalities rare
124
Diarrheic shellfish poisoning (DSP)
•Caused by a family of at least 5 toxins of dinoflagellates •Associated with mussels, scallops and clams Japan
125
Amnesic Shellfish Poisoning (ASP)
•Blue mussels contaminated with domoic acid
126
Paralytic shellfish Poisoning (PSP)
Chiefly Saxitoxin made by microscopic algae
127
Puffer fish (tetrodotoxin)
o Also present in octopus o Origins of the toxin may be the fish itself o Japan "Fugu"
128
Adulterants in milk
•Antibiotics •Chemicals-before or after it is removed from the cow ----\> Vitamin D-results in hypercalcemia, fortified milk ----\> Insecticides-(chlorinated hydrocarbons)-tolerance level for insecticides in milk products is zero ----\> Others-plants and treatment agents compounds that affect milk's color, taste and safety ----\> Radionuclides-contaminate the environment in which milking animals are kept or their feed is produced (Raiodnuclides are radioactive forms of elements are called radionuclides. Some occur naturally in the environment, while others are man-made, either deliberately or as byproducts of nuclear reactions.)
129
Inhibiting growth of microbes
#NAME? -3 categories of food ----\> Propagative vehicles-support bacterial growth ----\> Those where bacteria survive but don't multiply ----\> Those that kill pathogens -Refrigerated at \<40ºF #NAME? -Maintain hot foods before serving at \>140ºF -Foods held between 40º-140ºF should be eaten within 4 hours
130
Principle steps of HACCP (Hazard Analysis and Critical Control Points)
1.Assess hazards and risks associated with growing, harvesting, raw materials and ingredients, processing, manufacturing, distribution, marketing, preparation and consumption of the food 2. Determine CCPs (critical control points) 3. Establish critical limits 4. Establish procedures to monitor CCPs 5. Establish corrective actions to be taken when there is a deviation 6. Documentation of HACCP plan-record keeping 7. Verification that HACCP system is working
131
Rules for at-home food safe handling
• Choose food processed for safety • Cook food thoroughly • Eat cooked food immediately • Store cooked foods carefully • Reheat cooked foods thoroughly • Avoid contact between raw foods and cooked foods • Wash hands • Kitchen surfaces clean • Protect food from insects, rodents, etc • Use pure water • Don't store frozen meat for \>12 mo (3-6 mo for ground meat or pork products)
132
Procedures for investigating outbreaks
• Establish the existence of an outbreak • Verify the diagnosis • Detailed investigation • Interviews or survey • Formulate a hypothesis • Investigation • Analyze the data • Test the hypothesis • Formulate a conclusion • Implement controls • Write report
133
4D in reference to ante-mortem inspection
animals that are dead, dying, diseased or disabled
134
Suspect animal
• Possibly affected by a condition or disease that requires rejection of the carcass
135
Condemned animal
• Judged unfit at ante mortem inspection
136
Disposition
• Refers to the ultimate handling of a carcass or its parts as a result of the decisions reached during inspection An animal that is condemned at ante mortem inspection must never enter the abattoir
137
Disposition of abnormal animals
•Animals with a localized lesion may go to slaughter •May be slaughtered as "suspects" and have a detailed post mortem exam •Any portion of the carcass that is condemned must not enter the food chain
138
Disposition for common conditions
•Scirrhous cords (swine)-localized lesion-will go to slaughter •Multiple abscesses-usually a generalized condition condemned •Epithelioma-may be tagged as suspect and sent to slaughter possibly extensive •Disabled-downers •Pneumonia-usually sent as a suspect, often condemned •CNS damage-signs concurrent with CNS infection is condemned •Retained placenta-usually not an issue •Fever \>105°F (cattle) and 106°F (swine) •Reactors ---\> TB-suspects ---\> Brucellosis ♣ Cattle and swine-not suspects ♣ Goats-not to be slaughtered •Reportable diseases-cannot be disposed of until appropriate authorities have been notified
139
Condemned products
unwholesome due to disease or severe contamination
140
Inedible products
usually not eaten or are not inspected in food
141
Denaturant
any substance that changes the appearance, taste or smell unsuitable
142
Decharacterize
• changes the physical appearance without further processing in order to discourage its use as food
143
Restricted products
products that may not be sold without further processing
144
Control of condemned products
• Need to avoid mixing of these products with edible products • Inedible and condemned products can be disposed of in the same way • Methods to destroy: ----\> Hashing-crushing before rendering ----\> Rendering ----\> Incineration-increase cost and problems with air pollution ----\> Denaturing-cresylic disinfectants
145
What can be used for animal food?
emaciation, anascarca (edema), nonseptic bruises, etc may still be used for animal food
146
Conditions resulting in carcass condemnation in poultry
•Avian TB-M. avium. Can infect mammals, swine, sheep, mink and rabbits •Leukosis (lymphoid)-Marek's disease or lymphoid leucosis •Septicemia-toxemia and synovitis-any evidence of systemic involvement is reason for condemnation ---\> Signs of systemic involvement ♣ Dehydration ♣ Color changes (skin, liver) ♣ Hemorrhages ♣ Swelling of liver ♣ Swelling of spleen ♣ Necrosis ---\> Synovitis-causes-Mycoplasma, Staph, Salmonella, Pasteurella ---\> Cadavers ---\> Contamination ---\> Air sacculitis ---\> Carcass temp-reached packing area at \< 40°F
147
Essential features for labeling and shipping meat products
• Product names • All ingredients • Firm's name/address • Net weight • Inspection legend • Other information as required (ie "refrigeration")
148
Grade A raw milk for pasteurization
no more than 100,000 bacteria/ml
149
Grade A pasteurized milk and milk products
• No more than 20,000 total bacteria/ml • No more than 10 coliform bacteria/ml • Phosphatase test-negative
150
Top bugs that cause foodborne illness reported by CDC
1. norovirus 2. salmonella, non-typhoidal 3. Clostridium perfringes 4. Campylobacter spp. 5. Staph aureus
151
Grade A pasteurized cultured products
• Coliform count \<10/ml • Temp and phosphatase requirements are the same
152
Top bugs that cause foodborne deaths reported by CDC
1. salmonella 2. toxoplasma gondii 3. L. monocytogenes 4. Norovirus 5. Campylobacter
153
Top bugs that cause foodborne hospitalizations reported by CDC
1. salmonella 2. norovirus 3. campylobacter 4. toxoplasma gondii 5. e coli STEC O157
