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FST 10 > Lecture 13: Food Poisoning > Flashcards

Lecture 13: Food Poisoning Flashcards

1
Q

List food hazards in order of concern by regulatory agencies (FDA, CDC)

A
  1. Microbial
  2. Nutritional
  3. Environmental
  4. Natural toxicants
  5. Pesticide residues
  6. Food additives
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2
Q

Which microorganisms can only multiple in food?

A

Yeasts and molds

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3
Q

Which microorganism can multiply in food and humans?

A

Bacteria

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4
Q

Which microorganism can only multiply in humans?

A

Human viruses

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5
Q

Which microorganism multiplies in bacteria?

A

Bacterial viruses

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6
Q

Name the 2 general types of food-borne illness

A

Intoxications and infections

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7
Q

Food-borne intoxication

A
  • aka food poisoning
  • Relatively acute illness associated with the consumption of PRE-FORMED microbial toxins in food
  • Microorganism must grow in the food, but not necessarily in consumer
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8
Q

Under the best conditions, a bacterial cell can divide every ____?

A

20-30 mins

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9
Q

Name the 3 food-borne intoxications we learned about in class

A
  • Staphylococcus aureus
  • Clostridium botulinum
  • Bacillus cereus
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10
Q

How does one get staphylococcal intoxication?

A

Ingestion of a pre-formed enterotoxin (stomach toxin) from a Staphyloccocus species

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11
Q

What are the symptoms of staphylococcal intoxication?

A
  • Salivation
  • Nausea & vomitting
  • Retching
  • Abdominal cramps
  • Diarrhea
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12
Q

Staphylococcal etiology: What makes it a problem?

A
  • Ubiquitous in the environment
  • Can grow in nasal and pharyngeal area of humans
  • In CA, 50% of humans are carriers
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13
Q

Manifestations of staphylococcal intoxication

A
  • Sudden onset = 1-6 hrs
  • Short duration = 2-24 hrs
  • Usually attributed to other causes (one-day flu)
  • Fatalities are rare
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14
Q

What are the conditions under which staphylococcal toxin are produced?

A
  • 50-140 F
  • Rapid growth at 70-105 F
  • Aerobic conditions (desires oxygen to grow)
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15
Q

What kinds of foods are high incidence for staphylococcal poisonings?

A
  • Custard-filled bakery products
  • Sliced cooked meats
  • Chicken calad
  • Cheeses
  • Sausages
  • Spray-dried milk
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16
Q

Staphylococcal prevention

A
  • Low temp storage for foods

- Pasteurization followed by preventing contamination

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17
Q

What is the botulinum toxin resistant to?

A

Proteolytic enzymes in GI tract

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18
Q

What is Clostridium botulinum?

A
  • Gram-positive (thick-walled), anaerobic, spore-forming bacterium
  • Ubiquitous in soil
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19
Q

What is the causal agent of botulism?

A

A neurotoxin, heat-labile protein

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20
Q

Symptoms of botulism

A
  • Nausea & vomitting = 12-24 hrs
  • Weakness, double vision, lack of energy
  • Death in 2-9 days from respiratory paralysis
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21
Q

Infant botulism

A
  • C. botulinum can colonize infants’ (< 1 yr old) colon
  • Spores present in honey and corn syrup
  • “Floppy baby” syndrome may be responsible for some SIDS cases
  • Symptoms = constipation, no facial expression, poor feeing, weak cry, reduced movement, drooling
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22
Q

Prerequisites for botulism toxicity

A
  • Obligate anaerobe
  • Water activity > 0.9 (water must be available)
  • pH > 4.6 (low acid food)
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23
Q

What are 3 reasons to add nitrite to meats?

A
  • Taste
  • To fix color (pink of sausage)
  • Inhibit growth of C. botulinum
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24
Q

Are nitrites carcinogens?

A
  • Nitrites can make nitrosamines, which are carcinogens at high levels
  • Food scientists can keep these levels very low
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25
Q

Botulism prevention

A
  • Heat processing according to National Food Processors Association (NFPA)
  • Refrigeration < 40 F
  • Hygienic food handling, especially if pH > 4.6
  • Heat food to boiling temp for 10 mins
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26
Q

How is home canned food a major source of botulism?

A

Insufficient processing of low acid foods such as green beans, veggies, fish, meats

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27
Q

What are Bacillus?

A

Aerobic, rod shaped, gram positive, spore-forming bacteria

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28
Q

Where does Bacillus cereus live?

A

In cereals and meat

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29
Q

What 2 toxins does B. cereus make? What are the symptoms associated with them?

A
  • Small peptide = heat stable; vomitting 1/2-6 hrs after meal
  • Large protein = heat labile; diarrhea 6-15 hrs after meal
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30
Q

What is the symptom of B. cereus in meat, milk, veggies, fish?

A

Diarrhea

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31
Q

What is the symptom of B. cereus associated with rice and some other starchy foods?

A

Vomitting

32
Q

Food-borne infections

A
  • Food is the vector that carries high levels of the pathogen to the body
  • Illness caused by pathogen colonizing or invading the body
33
Q

What bacterium causes Salmonellosis?

A

Salmonella enterica

34
Q

What are the symptoms of Salmonella?

A
  • Gastroenteritis
  • Fever (typhoid)
  • Diarrhea
  • Cramping
35
Q

How is salmonella transmitted?

A

By the fecal-oral route (food contaminated with feces)

36
Q

Salmonellosis prevention

A
  • Hygienic food handling
  • High temps for cooking food
  • Rigid temp control and hygienic practices for processed foods
37
Q

In the U.S., what bacterium is the second leading killer due to food borne illness?

A

Listeria monocytogenes

38
Q

What does listeria monocytogenes cause?

A

Meningitis (infection of the brain)

39
Q

How is listeria monocytogenes particularly harmful to pregnant women?

A

This bacteria can cross the placental barrier to cause a fatal infection of the developing fetus

40
Q

What is the USDA’s policy on listeria monocytogenes?

A

Zero tolerance

41
Q

How fatal is listeria monocytogenes?

A

~25% fatal in susceptible individuals (pregnant women, very old, very young, those on immunosuppressant therapy, HIV)

42
Q

Under what conditions does listeria monocytogenes thrive?

A
  • High osmotic strength (deli meats)
  • Temp < 7 C (45 F)
  • Cross-contamination followed by refrigeration
43
Q

In what foods is listeria monocytogenes most common?

A
  • Low-acid cheeses

- Cured and raw meat products

44
Q

What symptom does E. coli cause?

A

Dysentery (bloody diarrhea)

45
Q

What foods is E. coli most common in?

A

Rare hamburgers, unwashed produce

46
Q

What parasite causes trichinellosis?

A

Trichinella spiralis (trichina worm)

47
Q

What foods can cause trichinellosis?

A

From undercooked pork, bear, dog, cat

48
Q

How common is trichinellosis?

A

Rare in the U.S.

49
Q

How can trichinellosis be prevented?

A

Freezing food for 3 weeks

50
Q

What parasite causes anisakiasis?

A

Anisakis simplex (roundworm)

51
Q

What food causes anisakiasis?

A

Undercooked fish (sushi)

52
Q

How can you prevent anisakiasis?

A

Freeze food at -20 C for 24 hrs

53
Q

What are the smallest pathogens?

A

Viruses

54
Q

Where do viruses grow?

A

In the body, not food

55
Q

How are viruses transmitted?

A

Through improper food handling

56
Q

How do viruses multiply?

A

Hijack the host’s genetic & protein synthesis apparatus –> force it to make more viruses

57
Q

Are viruses alive?

A

Not really

-No metabolism, no energy source, no metabolic waste

58
Q

Why don’t antibiotics work on viruses?

A

Antibiotics interfere with microbial cell wall synthesis, protein synthesis –> viruses don’t have these

59
Q

What is the common route for viruses?

A

Fecal to oral route

60
Q

What does it mean that a virus is an obligate parasite?

A

No life without a host

61
Q

How do infected people “shed” virus particles?

A

In feces

62
Q

What is Hepatitis A?

A

Disease due to viral infection of the liver

63
Q

Symptoms of Hepatitis A

A

Sudden fever, malaise, nausea, anorexia, abdominal discomfort, jaundice

64
Q

What happens if Hepatitis A is left untreated?

A

Irreversible liver damage that can lead to death

65
Q

How is Hepatitis A transmitted?

A
  • Person-to-person contact through fecal contamination

- Any food handled by people (salads, shellfish)

66
Q

What is another name for Norovirus?

A

Cruise Ship Virus

67
Q

Symptoms of Hepatitis A

A

Sudden fever, malaise, nausea, anorexia, abdominal discomfort, jaundice

68
Q

What happens if Hepatitis A is left untreated?

A

Irreversible liver damage that can lead to death

69
Q

How is Hepatitis A transmitted?

A
  • Person-to-person contact through fecal contamination

- Any food handled by people (salads, shellfish)

70
Q

HACCP

A

Hazard Analysis & Critical Control Points

  • Systematic approach to food safety
  • Identifies factors where lack of control could potentially result in an unacceptable health risk
71
Q

How is Norovisus transmitted?

A

Fecal-oral route

72
Q

What is considered an infectious dose for Norovirus?

A

18 virus particles

73
Q

In what foods is Norovirus most common?

A
  • Water
  • Raw or under-steamed shellfish
  • Any foods handled by infected individuals
74
Q

HACCP

A

Hazard Analysis and Critical Control Points

75
Q

Two most important sanitation protocols

A
  • Wash your hands

- Avoid cross contamination carried on cutting boards, knives, sponges, and hands

FST 10 (19 decks)

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