Food Science #2 - Final: Part One Flashcards
(148 cards)
1
Q
What is Salmonella?
A
- One of the leading pathogens/bacteria - naturally found on chicken and can be DESTROYED by cooking;
- Family= Enterobacteriaceae;
- Genus = Salmonella;
- Species = Enterica, bongori;
- > 2500 serotypes; S. enterica serovar Typhinimrium, S. enteritidis;
- Gram-negative, rod-shaped;
- Usually motile, pertricious (all over) flagella;
- Optimum growth temp 37C (body temp);
- Facultative anaerobic (no oxygen)
2
Q
What is Gram-Negative?
A
-Thinner amount of peptadoglycan on the surface
3
Q
What are the annual estimates of Salmonella?
A
- 1 million cases;
- 19,00 hospitalizations;
- 378 deaths;
- Estimated cost per case = $9000;
- *Leading cause of food borne ILLNESS and death!!
4
Q
What are the leading Salmonella serotypes?
A
- Enteritidis = 22%;
- Newport = 14%;
- Tphimurium = `3%
5
Q
What is the Salmonella-infectious dose?
A
- Generally 10^6 of cells;
- Some serotypes can be as low as 15-20cells
6
Q
What is are the symptoms of of Human Salmonellosis?
A
- Gastroenteritis = abdominal pain, diarrhea, fever, nausea, vomiting, headache;
2 Systemic infection (all over the body) = arthritis, meningitis, bacteremia
7
Q
What is the Treatment for Human Salmonellosis?
A
- Self-limiting, recover after 4-7 days with no antibiotics in HEALTHY individuals;
- Antibiotic lifesaving = Ciproflocicin and Ceftriaxone
8
Q
What FOODS are reservoirs for Salmonella?
A
- Food animals (intestinal tracts of healthy animals) - cattle, chicken, turkey, pigs;
- Pet animals - reptiles, turtles
9
Q
How is Salmonella transmitted?
A
- Animal feces (fecal-oral route);
2. Meat, poultry, eggs, milk, dairy (anything raw)
10
Q
How can Salmonella be controlled?
A
- Reduced fecal contamination;
- Pasteurize eggs, milk, dairy;
- Competitive exclusion
11
Q
What is Competitive Exclusion?
A
- Take feces from Salmonella-FREE birds and provide them to chicks through drinking water, spray inoculation;
- The competitive excision microflora establishes within hours and persists throughout life
12
Q
What was the large Salmonella outbreak of 1985?
A
- Pasteurized milk mixed with raw milk, single plant (Illinois);
- S. enterica Typhinurium;
- 20,000 persons, 7 deaths
13
Q
What was the large Salmonella outbreak of 1994?
A
- Ice cream mix (pasteurized) re-contaminated in tank truck used previously to ship liquid eggs;
- S. enterica Enteritidis;
- 200,000 persons in 21 states
14
Q
What is E. Coli?
A
- Established in newborns gut in 4-12 months;
- Nearly 1% of gut bacteria, 10^6 cell per gram in human fecal matter;
- Most is BENIGN!
15
Q
General characteristics of E. Coli?
A
- Enterobacteriacae;
- Straight, gram-neg, facultatively anaerobic, non-sporeforming rod;
- ~700 serotypes
16
Q
E. Coli Pathotypes
A
- ETEC;
- EIEC;
- EAEC;
- EPEC;
- EHEC;
- STEC
17
Q
ETEC
A
Enterotoxigenic = produces toxins in intestine
18
Q
EIEC
A
Enteroinvasive = invades intestinal cells
19
Q
EAEC
A
Enteroaggregative = forms clumps in intestine and produces toxins (non-invasive)
20
Q
EPEC
A
Enteropathogenic = attaches to intestinal tract and causes inflammatory response
21
Q
EHEC
A
Enterohemmorrhagic = produces toxins, can invade cells;
-Procudes Shiga Toxin = STEX
22
Q
STEC
A
- Shiga toxin;
- O157:H7 — predominant in the US;
- *Major problem in the US;
- Over 100 STEC serotypes linked to human disease
23
Q
How is E. Coli O157:H7 a problem in the US?
A
- An organism that has changed the US foot safety system;
- An emerging pathogen;
- 1992 = infected fast foods hamburgers lead to new laws for HACCP;
- Finding in new foods like produce;
- Zero tolerance in ground beef
24
Q
What is the annual incidence of E. Coli O157:H7 in the US?
A
Estimated:
- 63,000 cases;
- 2, 000 hospitalizations;
- 20 deaths;
- $15,000 = cost per case
25
What are the major characteristics of E. Coli that make it so dangerous?
1. LOW infectious dose, <10 cells;
2. ACID tolerant (ex. apple juice);
3. Resistant to environmental stress (long in H2O)
26
What are the severe dz. consequences of E. Coli O157:H7?
1. HUS = Hemolytic Uremic Syndrome (kidney failure);
2. TTP = Thromobotic Thromobocytopenic purpura (blood clotting, 90% fatality);
3. Death;
* *Affects all age groups, most severe in young children
27
What are the resevoirs E. Coli O157:H7?
Ruminant animals = cattle, sheep, deer
| *10% of cattle are carriers
28
What are E. Coli O157:H7 transmission vehicles?
1,. Undercooked ground beef;
2. Fresh produce/sprouts;
3. Unpasteurized juice and milk;
4. Manure;
5. Water (swimming)
29
What is the mode of transmission for E. Coli O157:H7?
1. Ingestion of contaminated food;
2. Contaminated water;
3. Animal to person;
4. Person to person;
30
What are the dz symptoms of E. Coli STEC (O157:H7)?
1. Non-bloody diarrhea, asymptotomatic infection;
2. Hemorrhagic colitis (HC);
3. Hemolytic Uremic Syndrome (HUS) -- kidney failure (5-10% fatal);
4. Thrombotic thromobocytopenic purpura (TTP) -- clotting (90% fatal)
5. Death
31
How is E. Coli STEC treated?
-NO antibiotics -- will INCREASE Shiga toxin and progression to HUS
32
What was the first major outbreak of E. Coli O157:H7?
```
1992:
Jack-N-the-Box Hamburgers;
-Washington, Idaho, California, Nevada;
-195 hosp; 4 deaths;
**One central processing location spread
```
33
What was the 2006 outbreak of E. Coli from Spinach?
- Pre-bagged spinach;
- 26 states;
- 205 cases;
- 31 HUS;
- deaths
* *37-74 million loss in Cali produce industry
34
How can E. Coli STEC be controlled?
1. improved hygiene at farm;
2. Pasteurize milk, juice;
3. Meat irradiation;
4. Proper cooking to at least 160
35
What bacterial infections have increased the most?
1. Vibrio = 43%;
| 2. Campylobacter = 14%
36
What is the annual incidence of Campylobacter?
- 845,000 cases;
- 8460 hosp;
- Cost per case = $9000;
* Emerging foodborne pathogen!
37
What are the major characteristics of Campylobacter?
- THERMOPHILIC = 42C, prefers WARM;
- Minimum growth at 30C;
- Microaerophilic (low O2);
- Slow growing;
- FRAGILE - sensitive to heat, air, salt, drying, freezing, acids, etc = manufacturing and outbreak prevention!
38
What are the major types of Campylobacter?
* *C. jejuni & C. coli;
- LOW infectious dose (< 500 CFU);
- Mostly sporadic outbreaks;
- Reservoirs - POULTRY, cows pigs and other animals
39
What are the vehicles for Campylobacter?
1. POULTRY = 50-70%;
| 2. Raw milk, untreated water, beef, pork, pets
40
What is Campylobacteriosis?
- Watery diarrhea, fever, abdominal pain;
- 2-5 day onset;
- lasts 7-10 days;
- 25% relapse;
- 1% mortality;
- Complications - Arthritis, HUS (kidney failure), Guillain-Barre Syndrome
41
What is Guillian-Barre Syndrome (GBS)?
- Acute inflammatory neuropathy
- Rare autoimmune dz (nervous system);
* *40% trigger by Campylobacter!;
- 5% die, 20% disabled
42
How is Campylobacteriosis treated?
- NO antibiotics;
- When used = Ciprofloxacin and erythromycin;
- Growing antibiotic resistance
43
What is the main control method for Campylobacter?
- Cook CHICKEN to proper temp = 165;
- Prevent cross-contamination;
- Use chlorinated water;
- Pasteurize milk
44
What is the annual incidence of Listeria Monocytogenes?
* *Estimated cost per case = $1.7 million!!;
- LEADING cause of foodborne DEATH;
- Zero-tolerance in RTE foods
45
What are the characteristics of Listeria?
- Psychotrophic = COLD-loving;
- Optimum growth at 37C (body temp);
- Range = 1-45C (can survie refrigeration/freezing);
- RESISTANT to environmental factors (freezing, drying, heat, salt);
- Found everywhere in environment;
- 37 mammals, (5-10% humans), 17 birds, some fish/shellfish
46
What Serovars of Listeria cause most outbreaks?
- Mostly sporadic cases;
- Serovars = 1/2a. 1/2b, 4b = 30-50% of sporadic cases worldwide
- *All major US outbreaks
47
What are the Transmission Vehicles of Listeria?
1. Recontaminated RTE foods after cooking and before packaging;
2. Raw milk;
3. Contaminated fruits and veggies;
4. Infected animals
48
What is Listeriosis?
- NOT characterized by unique symptoms = Flu-like and complications leading to death;
- High case-fatality rate (20-30% overall);
- LONG incubation time (4-70 days) = hard to track sources;
- HIGH risk for susceptible populations = PREGNANT WOMEN
49
How does risk of Listeriosis vary in populations?
1. Healthy people = infectious dose may be 1 bilion;
2. High risk groups = very low
- -Pregnant women = 20x more likely to be infected;
- -AIDS = 300x more likely to be infected
* Can assumed HEALTHY can ingest Listeria without problems
50
Symptoms of Listeria in HEALTHY ADULTS
```
S = fever, aches, GI problems;
O = usually no problem
```
51
Symptoms of Listeria in PREGNANT
```
S = Flu-like, premature delivery, still birth;
O = Danger to FETUS
```
52
Symptoms of Listeria in NEWBORNS
```
S = MENINGITIS, pneumonia;
O = 80% mortality
```
53
Symptoms of Listeria in IMMUNOCOMPORMISED
```
S = MENINGITIS, and septicemia;
O = 40% mortality
```
54
How is Listeriosis treated?
- Prompt antibiotics;
| - DEATH may still occur with antibiotics
55
What was the first known outbreak of Listeriosis?
- Nova Scotia, 1981;
- 41 infected;
- 34 % mortality
56
What was the largest outbreak of Listeriosis in the US?
- Cantaloupe, 2011l
- Northeastern US;
- 147 infected;
- 29% mortality
57
What was the outbreak of Listeriosis from hot dogs?
- Hot dogs, 1998-9,;
- MULTISTATE;
- 101 infected;
- 21% mortality
58
What are the critical issues associated with Listeria?
1. Ubiquitous = everywhere in environment;
2. Grow at fridge temps (slow);
3. Hard to kill;
4. HIGH mortality in fetuses, newborns, and pregnant women and immunocompromised, overall 20-30%
5. INTRACELLULAR survival = no antibodies produced moving from cell to cell
59
How does Listeria infection occur at Food Processing Plants?
1. Entry mostly through SOIL on shoes, equipment (deli slicers), raw plants, raw animal products, human carriers;
2. Most isolated in processing areas like floor drains, and equipment surfaces ;
PREVENTION = good hygiene, clean surfaces, no cross contamination
60
FDA Warning:Pregnant Women and Listeria
Be aware of soft cheeses and listeria;
| -Only eat hard cheeses while pregnant
61
What are the leading species of Vibrio?
V. parahaemolyticus;
V. vulnificus
-oysters!
62
What are the main characteristics of Vibrio?
- Halophilic = SALT-loving (EXAM);
- Grow rapidly;
- Naturally occuring in warm estuarine and coastal water; filter-feeding shellfish (oysters)
63
What regions have seem the most Vibrio cases in oyster harvests?
1. Pacific coast = parahaemolyticus;
| 2. Gulf coast = vulnificus
64
What are the symptoms of Vibriosis?
1. GI discomfort in 24 hrs;
2. Wound infecetion caused by V. vullnificus = 25% mortality;
3. Primary septicemia by V. vulnificus (septic shock, 50% mortality) = 24 hrs of infections
65
What is the "R" myth of Vibrio?
- Cooler weather harvests make it somewhat safer to eat shellfish;
- December - January = best time to eat (water is cold)
66
Who is most at risk for Vibrio infection?
* Weakened immunity and certain conditions;
1. HIV/AIDS;
2. Alcohol abuse;
3. Liver, stomach, Blood disorder;
4. Cancer
5. DM;
6. Kidney Dz
67
Virulence of Vibrio
V. parahaemolyticus = causes hemolysis;
| V. vulnificus = toxic immune response; and intestinal attachement
68
What do the Oyster Tag colors mean?
```
GREEN = NOT consume raw; Must be shucked by a certified dealer and cooked;
BLUE = did not meet time and temp, but treated so may be cooked or raw;
WHITE = conforms to time and temp; intended to be eaten raw on the half-shell
```
69
What are the control measures for Vibrio?
1. Close growing area;
2. Recall harvested oysters;
3. Post-harvest processing
70
Methods of Post-Harvest Processing
- Heat-cool pasteurization 127F for 24 min then 40F for 15 min;
- High hydrostatic pressure - temp shock;
- Individually quick frozen;
- Low dose gamma irradiation
71
At-Risk Consumers of Vibrio
1. Do NOT eat RAW oysters unless PHP labeled;
| 2. Eat WELL-COOKED oysters and clams
72
General Education on Vibrio Infection
1. Shells should be CLOSED;
2. Do not allow RAW seafood it contact with other food;
3. Boil/Steam oysters (Boil = 3-5 min after shell opens; Steam = 4-9 min after shell opens)
4. Fry/Bake oysters = 375 for 3 min (fry)/450F for 10 min (bake)
73
How long did it take to identify the contaminated Peanut Butter?
3 MONTHS;
| -Salmonella contamination
74
What is Staphylococcal bacteria?
"Staphy" = bunch of grapes (Greek);
- 20% of US outbreaks per year;
- Competes with Salmonella as highest cause of foodborne illness;
- Mesophilinc = body temp growth; (10-35C)
75
What causes Staphylococcal food poisoning?
- Ingestion of the heat stable enterotoxin (not all strains produce);
- Produces coagulase
76
Who is the main carrier for Staph?
- HUMANS are the main resevoir;
- Normal skin and mucous membrane flora;
- SINUS cavities and boils/acne = food contamination sources;
- Especially people with colds and sinus infections
77
What is the Staph disease?
1. GI discomfort;
2. 2-3 HOURS;
3. Over in 1-2 days;
4. ZERO mortality;
5. Dehydration
78
Foods associated with Staph
1. "Cream-filled" pastries;
2. Mayo-containing salads;
3. Meat and meat products;
4. Egg products;
* Items that are left out for a long time; Contaminated at home or during processing;
* *GROWS AT ROOM TEMP
79
Staph contamination due to...
1. Cross-contamination;
2. Poor hygiene;
3. Temp abuse
80
Leading causes of Staph foodborne illness
1. Prep food with wounds and skin infections;
2. Not washing hands;
3. Prepping food with nose/eye infections;
4. Time and temp abuse;
5. Not storing in wide, shallow containers
81
(EXAM) What was wrong in the class typical Staph outbreak?
1. Cooled to room temp with a fan;
2. Improper temp overnight;
3. 12 inch deep pans for storage;
4. Kept at room temp before serving
82
What re VIRUSES?
- Genetic material in a CAPSULE;
- Require 1-10 organisms to GROW;
- Inject genetic material into HOST cells;
- EX: Norovirus, Hep. A
83
What do all human viruses have in common?
- Human enterica = Norovirus and Hep A;
- Scarce info;
- Not all can be cultured (lab grown) = detection problems;
- Fecal, oral transmission;
- LOW levels in foods = DO NOT multiply;
- Disease MORE frequent in ADULTS
84
What are Noroviruses (NVs)?
- Small, round structures;
- G1, G2 = oysters;
- G1 = cruiseships;
- SINGLE RNA with protein capsid;
* *"Norwalk-like" viruses
85
What are the diseases of NVs?
1. Viral GI (stomach flu);
2. GI Discomfort;
3. Occasional headache and fever;
4. Self-limiting mild; LIFE-THREATENING very young, elderly and immunocompromised;
* HIGHLY CONTAGIOUS - esp. RAW oysterss
86
What are the food sources of NVs?
- Fecal-oral route and person-to-person;
- WATER is the most common source of outbreak;
- Raw or lightly cooked foods (shellfish, produce);
- Contamination after cooking (frosted bakery products)
87
Where do most NV outbreaks occur?
-Restaurants
88
What is Prion Protein (PrP)?
- Single protein molecules containing ~250 amino acids;
- Normal form (alpha-helix) in cells (CNS and brain);
- PRIONS are abnormal variants (beta sheets), capable of converting normal to abnormal
89
What are Transmissible Spongiform Encephalopathies (TSEs)?
- Transmissible from one animal to another (esp. through FEED);
- Causes SPONGE-LIKE holes in the brain (my take 15yrs to show signs);
- Neural degenerative dz of the brain
90
What are the types of TSEs?
- Sheep = Scrapie;
- Deer = CWD (chronic wasting dz);
- Cows = BSE/mad cow (Bovine spngiform ecephalopathy)
- Humns = vCJD (variant Creutzfeldt Jakob dz)
91
How are TSEs transmitted from beef to humans?
-Feeding mammalian proteins to cattle, maybe scrapie infected sheep??
92
Mad Cows Dz in the US
- Dec 2003 - Washington state (from Canada);
- June 2004 - expanded surveillance;
- More than 200,000 cows;
- Cows 30 months of age;
- 3 POSITIVE samples;
- July 2006 = 40,000 cows annually;
- 2012 = 1 CS in cattle
* *Mammalian protein fed to animals!!
93
How do MOLDS grow?
- may alter pH of acid foods so other pathogens can grow;
- Most have LOW heat resistance;
- Most tolerant to COLD;
- Aerobic (oxygen)
94
What are Molds?
- Root threads have invaded food;
- Stalk growing from food;
- Spores form at the end;
- -Give mold color;
- -Spread mold;
- -Multicellular;, tubular filaments;
- -Reproduce by FRUITING;
- -LARGER than bacteria, LONGER than yeasts;
- -Widely found in nature;
- -Survive on many substances (moisture and humidity)
95
Where is the mold on food?
- "Root" threads INVADE deeply into food, not just surface;
| - Dangerous molds produce POISONOUS substances can spread throughout
96
Where are molds found?
Every environment;
- Indoors/Outdoors;
- Year round;
- Mold growth encouraged by WARM and HUMID conditions
97
What conditions grow mold?
1. Refrigeration temps;
2. High SALT;
3. High SUGAR;
4. ACIDIC;
5. Association with spoilage of food products
98
Are molds dangerous?
YES;
- Allergic reactions;
- Respiratory problems;
- Some produce poison = MYCOTOXINS
99
What are Mycotoxins?
- Chemical by-product during mold growth;
- Primarily found in grains, nuts, and fruits;
- Different types of Mycotoxins = Aflatoxin & Ergot
100
What are Aflatoxins?
- Mycotoxin Apsergillus;
- CANCER-causing poison (liver cancer);
- Founds in feed (corn and peanuts);
- production favored by WARM temp and HIGH moisture;
101
What is Ergot?
- Mycotoxin produced by Claviceps;
- Found in Rye, Wheat, Barley, Grass and Rice;
- Production favored by COOL, WET climates;
102
What are the symptoms of Ergot poison?
- Burning skin;
- Extremities twitching violently;
- Cramping, vomiting and diarrhea;
- Psychosis and hallucinations
103
How can food be contaminated with mold?
- Mold SPOILAGE of food products;
- Pre-harvest production = in the field, passing through food chain;
- Consumption of contaminated feeds and infecting animals (can pass through cows milk who ate contaminated corn)
104
What are the FDA limits for Aflatoxins in food and feed?
- 2 ppb in peanuts, corn, cottonseed;
| - 0.5 ppb in milk
105
What was St. Anthony's Fire?
- Mycotoxin outbreak;
- Affected people in the Middle Ages;
- Caused by ERGOT;
- Mold produces toxin on RYE
106
What caused the Salem Witch Trials?
-Rye contamination with Ergo leading to twitching hallucinations
107
How can you minimize MOLD growth?
- Clean fridge every few months;
- Keep cloths, towels, sponges clean;
- Keep HUMIDITY below 40%!
108
How should food with mold be handled?
1. DON’T sniff the item;
2. Covered with mold, DISCARD - put in plastic bag and tightly close;
3. Clean fridge WHERE the mold food was;
4. Check nearby items moldy food might have touched
109
Why should moldy food be discarded?
1. Foods with high moisture can be contaminated BELOW the surface - may also have bacteria along with mold;
2. POROUS foods can be contaminated below the surface;
3. Food processed with preservatives are at HIGH RISK for mold
110
Examples of Moldy Foods to DISCARD
1. Lunch meats, bacon, hotdogs;
2. Cooked leftover meat and poultry;
3. Cooked grain/pasta;
4. Cooked casseroles;
5. Soft/shredded cheeses;
6. Yogurt & sour cream;
7. Jams and jelly;
8. Bread and baked goods;
9. Peanut butter, legumes, nuts
111
How can food be protected form Molds?
1. Keep COVERED when serving - lowers chance of mold inoculation;
2. Empty opened can of perishable foods into clean storage containers;
3. Don’t leave perishables out of fridge;
4. Use leftovers in 3-4 days
112
What are NATURAL Foodborne TOXINS?
1. Chemical Toxins = Acrylamide, Arsenic;
2. Mycotoxins = Aflatoxin, Ergot;
3. Bacterial Toxins = Botulism;
4. Plant Toxins = Strychnine, Nicotine;
5. Fish and Shellfish Toxins;
6. Allergens
113
What is LD50?
(Lethal Dose)
- The dosage (mg/kg body weight) causing death in 50% of exposed animals;
- Lab mice or microorganisms
114
How do you calculated toxin levels from LD50?
-Take LD50 value and MULTIPLY by the WEIGHT of the individual
115
What is Xenobiotic?
- A chemical that is found in an organisms but was NOT produced nor expected to be in that organism;
- Foreign compound
116
What is a Carcinogen?
-An agent known to cause or induce autonomous growth of tissue = CANCER
117
What is Strychnine Poisoning?
-Plant alkaloid;
-Found in bark of plants in WARM climates;
-Pits of stone fruits (Peaches, Cherries);
-Causes nausea, convulsions, and death by ASPHYXIATION = interferes with muscles and causes paralysis;
-2mg/kg = LETHAL;
— a 75 kg person only needs to ingest 150mg!!
118
What is Clostridium botulinum toxicity?
**MOST potent known NATURAL toxin;
-Usually found in under-processed foods;
-Botulism;
-Characterized by MUSCLE PARALYSIS (Botox);
-**LD50 = 0.00001mg/kg;
EX: a 220 pound person = 0.001mg of botulinum is toxic;
119
What causes bulging cans?
GAS production by Botulinum toxin
120
What are TOXIN-Producing Bacteria?
1. Clostridium botulinum;
2. ** Clostridium perfringens;
3. Bacillus cereus;
4. Alexandrium catanella
121
Clostridium botulinum
- Botulism toxin = blocking ACETHYLCHOLINE release
| - Paralysis
122
** Clostridium perfringens
- Colitis, cramps, GAS GANGRENE and tissue necrosis;
| - THIRD most common food poison
123
Bacillus cereus
-Enteric or diarrhea exotoxins
124
Alexandrium catanella
- Paralytic shellfish poison;
| - Excretes saxitoxin
125
What are most toxins related to Fish/Shellfish Poisoning?
- Most toxins originated from PLANKTONIC ALGAE that the fish/shellfish feed on;
- Sporadic occurrence;
- Common in WARMER months;
- Most toxins are HEAT STABLE and RESISTANT to freezing;
- QUICK onset, involve NEUROLOGICAL effects;
- All are at risk, esp. elderly;
- About 30 cases per year in US
126
What are the Fish/Shellfish Poison Syndromes?
1. Ciguatera Fish Poisoning (CFP);
2. Shellfish Poisoning
—Paralytic Shellfish Poison (PSP);
—Neurotoxin (NSP);
—Diarrheic (DSP);
3. Scromboid (Histamine Poisoning);
4. Pufferfish (Tetradon poisoin, Fugu poison)
127
What are the symptoms of Ciguatera Fish Poision?
-NON-fatal;Short duration;
1. Neurological;
—
—
—
— Muscle weakness;
2. GI — nausea, vomiting, diarrhea;
3. CVD;
4. Reduced BP
128
What is Pufferfish Poison?
- 1200X more deadly than Cyanide;
- NO antidotes;
- Cannot be destroyed by cooking/freezing;
- Safe sources = MId-Atlantic coastal waters of the US; typically Virginia and NY
129
How is Shellfish Poison Regulated?
- PSP = 0.8ppm (80ug/100g);
- NSP = 0.8ppm;
- DSP = 0.2ppm
130
How can Fish/Shellfish poison be controlled?
1. Shellfish Control Authorities = authorize H2O for harvesting;
2. Monitor harvest area, close during algae bloom;
3. Proper refrigeration — in the case of Scromboid poisoning
131
What are Chemical Toxins?
INORGANIC chemical carcinogens - direct acting;
1. Arsenic;
2. Cadmium;
3. Chromium;
4. Nickel
132
How does ARSENIC poisoning occur?
```
1. Inhalation (lungs)
— Pulmonary carcinoma;
2. Pesticides
— Lymphoma, Leukemia;
3. Skin Exposure
— Dermal carcinoma;
4. Drinking water
— Hepatic (liver) angiocarcinoma
**Contamination in soil and water;
**Brown rice has higher levels
```
133
What does CADMIUM poisoning cause?
Pulmonary carcinoma
134
What does CHROMIUM poisoning cause?
- Pulmonary carcinoma;
| - GI carcinoma
135
What does NICKLE poisoning cause?
- Pulmonary carcinoma;
- Nasal carcinoma;
- Gastric carcinoma;
- Renal (kidney) carcinoma
136
When was Acrylamide first found in food?
- 2002, Sweden;
- Starchy foods
- Heat cooking process (baking, frying, grilling);
- Form when glucose and asparagaline are heated together
137
What is the risk of Acrylamide (toxicology)?
1. *Possible Carcinogen!;
- Cancer in animals at high doses;
2. Neurotoxicity = nerve damage in animals and humans;
3. Genotoxicity = heritable genetic damage
138
What are the WHO recommendations for Acrylamide?
1. People should eat a balanced diet rich in fruit and veggies;
2. Food should not be cooked excessively (too long or too hot);
3. Important to cook food thoroughly - esp. meat and meat products to destroy food borne pathogens
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How common are Food Allergies?
- 2% adults, 5% infants and young children;
- 30,000 emergency room visits;
- 2,000 hospitalizations;
- 150 death/yr
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(EXAM) What are the symptoms of Food Allergies?
ANAPHYLAXIS=
- Constricted airways in lungs;
- Severe lowering of BP and shock (anaphylactic);
- Suffocation by swelling of the throat;
- Take Benadryl!
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(EXAM) What are the major Food Allergens?
- Milk;
- Eggs;
- Fish;
- Shellfish;
- Tree Nuts;
- Peanuts;
- Wheat;
- Soybeans
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How are Food Allergens regulated?
* *Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) (EXAM);
- Must clearly identify the food source names of all ingredients that are or contain any PROTEIN derived from EIGHT most common allergens
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What is the Major Control Method of Foodborne Pathogens?
FOOD IRRADIATION (Ionizing Radiation) (EXAM);
-Radiation that has enough energy to removed electrons from atoms creating ions =
—Gamma rays
—Electron beams (E-beams);
—X-ray
***Break DNA/RNA
“Cold pasteurization"
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What foods are approved for Irradiation?
- Pork
- Seeds
- Spices
- Veggies
- Frozen packaged meat for NASA
- Ground beef
- Shell eggs
- Shellfish
- Seasonings
- Fruits
- Egg products
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How are irradiation doses measured?
Measured in Grays (Gy): 1Gy = 1 J/k
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Low Irradiation Dose
Up to 1kGy = control Trichinella, insects, growth and maturation inhibition
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Medium Irradiation Dose
1-10kGy = reduce bacteria, extend shelf life of meat and poultry, seeds fro sprouting
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High Irradiation Dose
Greater than 10kGy = sterilization and disinfection of foods
