Intro to Foodeborne Diseases

Question 1

T/F : The burden of Foodborne disease is easy to estimate

Answer 1

False

Question 2

Are most food borne disease Sporadic or Outbreaks?

Answer 2

Sporadic are more common

outbreaks are more recognized

Question 3

Severity and # of cases depend on

Answer 3

microbe type
infectious dose
effectiveness of processing method
handeling/ cooking

Question 4

Caaused a recall of 36 Million lbs of ground turkey?

Answer 4

multi- drug resistant Salmonella Heidelberg

Question 5

how much do we produce and eat / year?

Answer 5

eggs 
milk
chickens
turkey 
pig 
cattle

Question 6

Foodborne illness

Answer 6

Diseases (infectious / toxic) in nature, caused by agents that enter body by ingesting food

Question 7

Foodborne illness outbreak

Answer 7

occurrence of 2 or more cases of similar illness from ingestion common food

Question 8

Foodborne hazard

Answer 8

biological, chemical, or physical property that may cause an unacceptable health risk in consumers

Question 9

T/ F: Most foodborne pathogens are identified

Answer 9

False (~80 % unidentified)

Question 10

Top 5 pathogens causing domestically acquired food borne illness?

Answer 10

1. Norovirus
2. salmonella (nontyphoidal)
3. clostridium perfringens
4. Campylobacter spp.
5. Staph aureus

Question 11

Top 5 pathogens causing domestically acquired food borne illness resulting in hospitalization?

Answer 11

1. Salmonells
2. Norovirus
3. Campylobacter spp.
4. Toxoplasma gondii
5. E. coli (STEC) O157

Question 12

Top 5 pathogens causing domestically acquired food borne illness resulting in DEATH?

Answer 12

1. Salmonella
2. Toxoplsma gondii
3. Listeria monocytogenes
4. Norovirus
5. Campylobacter spp.

Question 13

Food Production chain

Answer 13

Production
Processing
Distribution
Preparation

Question 14

Production

Answer 14

Growing or raising (livestock, poultry, crops, fruit)

caught or harvested from wild (fish, game, mushrooms)

Question 15

Processing

Answer 15

changing animals and plants into food

 first step in animals is SLAUGHTER

Question 16

Distribution

Answer 16

getting food from processor to consumer / food service

Question 17

Preparation

Answer 17

Getting food ready to eat (kitchen, restaurant, home…)

Question 18

Food Safety

Answer 18

Making sure food is safe (non negotiable)
prevents hazards entering food chain
remove hazard containing foods
inactivate, neutralize, or reduce food hazards

Question 19

Food Quality

Answer 19

other attributions affection product value
Negatives :
spoilage, filth, discoloration

Positives:
          flavor, tenderness, color

Question 20

2 Broad Food Safety Categories

Answer 20

1. Pre- harvest
   birth until stunning at slaughter
   up to milking/ laying eggs
2. Post harvest
   stunning to consumption
   milk/ laying to consumption

Question 21

Pre-harvest Food safety goal

Answer 21

reduce the “load” of pathogen in food animals when enter the food chain

Question 22

Pre-Harvest food Safety components for food from livestock/ poultry?

Answer 22

1. On farm food safety (OFFS)
2. Antemortem inspection at slaughter plants
   only healthy enter food chain

Question 23

OFFS

Answer 23

On farm food safety

   set of best practices and standards to reduce pathogen 
         load in animals before entering food chain

Question 24

T/F : public views veterinarians as the custodians of animal welfare?

Answer 24

True

Question 25

OFFS examples

Answer 25

herd/flock health programs biosecurity appropriate antimicrobial use (AMU) animal welfare

Question 26

Post Harvest Food Safety

Answer 26

meat plant responsibility for fit products ``` Veterinarians do less direct inspection -design and implement meat hygiene audit the process spot inspections assure compliance of regulations from plants ```

Question 27

Food Control

Answer 27

mandatory regulatory activity of enforcement by national or local authorities to provide : consumer protection safe foods honestly and accurately labeled

Question 28

International Food Control

Answer 28

Sanitary and Phytosanitary measures agreement Codex alimentarius commission (CAC) set standards for wide variety of food products

Question 29

National Food Control Components

Answer 29

1. Food and Law regulations 2. Food control Management 3. Inspection services USDA- FSIS FDA ( regulates 80% food in USA) 4. Laboratory services 5. Information, Education, training, communication

Question 30

State Food control systems

Answer 30

1. Food law and Regulations 2. Food control Management 3. Inspection services 4. Lab services

Question 31

Levels of regulation

Answer 31

international national state

Question 32

USDA regulate

Answer 32

meat, poultry, catfish egg products optional grading for meat and eggs Processing inspection and labeling