Intro to Foodborne Disease Flashcards Preview

RUSVM Epidemiology 2016 > Intro to Foodborne Disease > Flashcards

Flashcards in Intro to Foodborne Disease Deck (27):
1

What is a major cause of malnutrition in infants and young children?

Diarrhea

2

Most cases of foodborne disease are

Sporadic

3

What does the number and severity of cases depend on?

Type of microbe
Infectious dose
Effectiveness of processing methods to reduce microbes
Handling of food on the consumer/cooking end

4

Foodborne Illnesses

Disease, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food

5

Foodborne illness outbreak

The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

6

Foodborne Hazard

A biological, chemical or physical (Foreign object) property that may cause an unacceptable health risk to the consumer

7

What are examples of physical hazards?

Needles
Broken pieces of machinery

8

What are examples of toxins?

Biological, chemical or heavy metals
Drug residues

9

What are the top 5 pathogens causing domestically acquired foodborne illness

Norovirus
Salmonella, nontyphoidal
Clostridium perfringens
Campylobacter spp.
Staphylococcus aureus

10

What are the four steps of the food production chain?

Production
Processing
Distribution
Preparation

11

What does Production include?

Growing or raising
Caught or harvested from the wild

12

What does distribution include?

Getting food from processor to consumer or food service facility

13

What does Food Safety include?

Making sure food is safe
Prevent hazards from entering the food chain
Remove hazard containing food
Inactivate, neutralize or reduce hazards

14

Food quality

All other attributes that affect a products value

15

What is included in on Farm Food Safety?

Herd/Flock Health Programs
Biosecurity, feed security
Appropriate antimicrobial Use
Animal Welfare

16

Codex Alimentarius Commission (CAC)

Inter government body that coordinates food standards at the international level
Main objectives are to protect the health of consumers and ensure fair practices in food trade

17

What are the 5 National Food Control Components?

Food law and Regulation
Food Control Management
Inspection Services
Lab Services: Food Monitoring and Epidemiological Data
Information, Education, Communication, and Training

18

Food Law and Regulations

Conisits of legal definitions of unsafe food and the prescription of enforcement tools for removing unsafe food from commerce and punishing responsible parties

19

What are the 2 primary federal inspection services?

USDA-FSIS
FDA

20

Who are the US Federal agencies involved with Food safety?

USDA
FDA
National Marine Fisheries Service
Environmental Protection Agency (EPA)
Homeland Security

21

What does the USDA regulate?

Meat
Poultry
Catfish
Products containing meat and poultry
Safety of egg products and IMPORTED shell eggs
Foods, Safe, wholesome, and correctly labeled

22

What does the FDA regulate?

Shell egg safety
Milk Pasteurization
Seafood (except catfish)
Fruits/Vegetables
Processed foods
Everything else

23

When does the USDA Inspect food?

before it is sold
Inspects plants yearly

24

When does the FDA inspect?

when there is a problem
Does not inspect plants yearly

25

What kind of recalls does the USDA have?

Voluntary recalls

26

What kind of recalls does the FDA have?

Mandatory Recalls

27

What is included in State Food Control Systems?

Food Law and regulations
Food Control Management
Inspection Services
Laboratory Services: Food Monitoring and Epidemiological Data