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Public Health > Lecture 14: Incidence and Impact of foodborne diseases > Flashcards

Lecture 14: Incidence and Impact of foodborne diseases Flashcards

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1
Q

What is food safety

A

Science of protecting our food supply from contamination by disease causing bacteria, viruses, chemicals and other threats to health

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2
Q

What does foodnet monitor and how many states

A

Monitor 8 pathogens in 10 U.S states-represents only about 15% of the U.S. population

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3
Q

What are the objectives of foodnet

A
  1. Determine the burden of foodborne illness in the US
  2. Monitor trends in specific foodborne illness over time
  3. Attribute foodborne illnesses to specific foods and settings
  4. Develop and asses interventions to reduce foodborne illness
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4
Q

What are the 8 foodborne pathogens in the foodnet

A
  1. Camplyobacter
  2. Salmonella
  3. Eschierichia coli
  4. Shigella
  5. Vibrio
  6. Years India
  7. Cyclospora
  8. Listeria
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5
Q

What location has the highest % of food outbreaks

A

Restaurants

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6
Q

What food commodity has the largest % of outbreaks

A

Mollusks

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7
Q

What food group has the greatest % of outbreaks

A

34%

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8
Q

How many people get sick from foodborne illness each year in US

A

48 million

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9
Q

How many foodborne illness are from consumption of dairy products

A

760 illnesses and 22 hospitalizations per year

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10
Q

What are the top 3 factors in newly emerging foodborne illnesses

A

Human demographics and behavior, technologies within the food industry, international travel and commerce

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11
Q

Human demographic and behavior

A

Aging population, higher consumption of fresh fruits and vegetable, organic doesn’t mean safer, more food consumed outside the home

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12
Q

Technologies within the food industry

A

Food transported over longer distances, larger production facilities, point source contamination has greater impact

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13
Q

International travel and commerce

A

Traveler’s diarrhea, travelers often take food with them on trips

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14
Q

What are some additional factors in newly emerging foodborne illnesses

A

Microbial adaption, economic development and land use, shortfalls in public health education

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15
Q

Microbial adaption

A

Traditional preservation techniques don’t work as well, antimicrobial resistance patterns

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16
Q

Economic development and land use

A

Average number of animals on each farm increased significantly, seafood affected warmer waters

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17
Q

Shortfalls in public health education

A

Health in schools focused on other topics, parents have not taken up the issue in home

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18
Q

What are the two types of foodborne illnesses

A

Infections and intoxications

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19
Q

What is an infection

A

Pathogen enters the body and must grow to cause effect, can be bacterial, viral, parasitic, or fungal, typically have a longer incubation periods and cause fever

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20
Q

What is an intoxication

A

Preformed toxin enters the body and directly exerts effect, most foodborne toxins are bacterial in origin, typically have shorter incubation period

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21
Q

What type of bacteria is salmonella enterica

A

Gram negative bacteria

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22
Q

What are two types of salmonella enterica

A

Salmonella enteritidis (nontyphoidal)
Salmonella typhoid and paratypli (typhoid fever)

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23
Q

What are commonly implicated foods in salmonella enterica

A

Raw or improperly pasteurized milk, raw meats and poultry, eggs

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24
Q

Source of contamination in salmonella enterica

A

Nontyphoidal- domestic and wild animals, long term carrier state in animals rare

Nontyphoidal and typhoidal- humans

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25
Is salmonella enterica Infectious or intoxication
Infection
26
Incubation period for salmonella enterica
GI (nontyphoidal): 6-72 hours after exposure Thypoidal: 1-3 weeks after exposure
27
Major symptoms of salmonella enterica
GI type (nontyphoidal)- nausea, vomiting, cramps, diarrhea, fever, headache, generally lasts up to a weak , low CFR Typhoidal- high fever, lethargy, abdominal pain +/-diarrhea, rash of flat rose colored spots, last 2 weeks, untreated CFR=10%
28
What are some control measures for salmonella enterica
Thorough cooking of food, strict food handling hygiene, pre-travel vaccination, handwashing after handling raw foods or animals
29
Which salmonella enterica zoonotic
Nontyphoidal serotypes
30
What type of bacteria is campylobacter jejuni
Gram negative non-spore forming bacteria
31
What are the most commonly implicated foods in camplyobacter jejuni
Raw poultry, raw milk and cheeses, water
32
Source of contamination
Normal gut flora of most food producing animals- contaminates both food and water
33
Is camploybacter jejuni infectious or intoxication
True infection
34
What is the incubation period for campylobacter jejuni
2-5 days
35
What are the major symptoms for camplyobacgter jejuni
Fever, nausea, headache, diarrhea, vomiting and cramping, self-limiting cases, pregnant women can experience miscarriage or still birth, Guillain Barre syndrome is a known sequela
36
What are some control measures used against camplyobacter jejuni
Hygienic slaughter processing, clean/rise FF&V, prevent cross-contamination, refrigerate foods and leftovers, do not consume unpasteurized dairy
37
What type of bacteria is enterohemorrhagic Eschericia coli
Gram negative bacteria, produces a shiva-toxin
38
What is the predominant strain of enterohemorrrhagic eschericia coli in US
Stereotype O158:H7
39
What are some commonly implicated foods in enterohemorrhagic escherichia coli
Ground meats, raw milk and juices, fresh vegetables, apple cider, yogurt, mayonnaise
40
What is the source of contamination for enterohemorrhagic escherichia coli
Cattle and other ruminants, human to human transmission uncommon
41
How is shiga toxin formed
After ingestion of bacteria, toxin is not preformed
42
Is enterohemorrhagic escherichia coli infectious or intoxication
Toxico-infection
43
What is the incubation period for enterohemmorrhagic escherichia coli
3-4 days after ingestion (1-9 days)
44
Major symptoms of enterohemmorrhagic escherichia coli
Hemorrhagic colitis- most common - severe abdominal cramps, Nashua, vomiting, diarrhea Hemolytic uremia syndrome- most common in children, acute renal failure
45
What are some control measures for enterohemorrhagic escherichia coli
Cook ground beer well, do not consume unpasteurized products, soft cheeses are more commonly implicated, frequent handwashing
46
What type of bacteria is listeria monocytogenes
Gram positive bacteria
47
Commonly implicated foods in listeria monocytogenes
Raw milk and soft cheeses, smoked fish and other seafood, deli meats, raw vegetables
48
Is listeria monocytogenes an infection or intoxication
Infection
49
What is the source of contamination for listeria monocytogenes
Ubiquitous in environment worldwide, livestock food and silage-livestock handling and slaughter
50
What signs does listeria monocytogenes cause in livestock
Neurologic disease
51
What is the incubation period of listeria monocytogenes
Gastroenteritis can appear from a few hours-3 days after Invasive form varies from 3 days to 3 months after ingestion
52
What are the major symptoms of listeria monocytogenes
GI: mild fever, nausea, vomiting, +/- diarrhea, very low CFR Invasive: headache, stiff neck, confusion, loss of balance, convulsions, CFR: 15-30%
53
What are some control measures for listeria monocytogenes
No raw milk or dairy products, avoid ready to eat foods unless hot, wash FF&V, thoroughly cook meat products, prevent cross-contaminaiton
54
What type of bacteria is clostridium perfringens
Gram positive spore forming bacteria
55
Commonly implicated foods in clostridium perfringens
Meats- beat and poultry, Mexican foods, vegetables
56
What is the source of contamination for clostridium perfringens
Ubiquitous in soil- contaminated by human or animal feces
57
Is clostridium perfringens infectious or intoxication
Intoxication- sometimes toxico-infection
58
What is the incubation period for clostridium perfringens
16 hours after ingestion
59
What are the major symptoms of clostridium perfringens
Watery diarrhea and mild cramping, self limiting
60
What is pigbel disease
Rare symptom of clostridium perfringens- highly fatal causes necrotizing enteritis, associated with consumption of contaminated pork, most common in Papua New Guinea
61
What are some control measures for clostridium perfringens
Refrigerate to eat foods very soon after cooking, wash FF&V
62
What type of bacteria is staphylococcus aureus
Gram positive bacteria
63
What are some commonly implicated foods in staphylococcus aureus
Almost any food that requires extensive handling and has been left long enough to incubate and generate toxin
64
What is the source of contamination for staphylococcus aureus
Ubiquitous in nature
65
Is staphylococcus aureus zoonotic or no
Zoonotic
66
Is staphylococcus aureus infectious or intoxication
Intoxication - heat stable enterotoxin survives cookie and preformed enterotoxin is ingested
67
What is the incubation period for staphylococcus aureus
Rapid 1-7 hours
68
What are the major symptoms for staphylococcus aureus
Vomiting, diarrhea, nausea, cramping, dehydration, lowered BP, headache, self limiting
69
What are some control measures against staphylococcus aureus
Strict food handling hygiene, keep cold foods cold and hot foods hot
70
What type of bacteria is bacillus cereus
Gram positive spore forming
71
What are some commonly implicated foods in bacillus cereus
Vomiting type outbreak: usually rice and starchy foods Diarrhea type outbreaks: many foods
72
What is the source of contamination for bacillus cereus
Ubiquitous in environment- soil and vegetation Fecal oral contamination Inadequate personal hygiene, cross contamination between raw and cooked foods
73
Is bacillus cereus infectious or intoxication
Both types are intoxication Vomiting type: heat stable Diarrhea type: heat labile
74
What is the incubation period for bacillus cereus
Vomiting type: 30 minutes-6 hours Diarrhea type: 6-15 hours
75
What are the major symptoms of bacillus cereus
Vomiting- nausea and vomiting, self limiting Diarrhea- watery diarrhea, abdominal pain, cramping, nausea, self limiting
76
What are some control measures for bacillus cereus
Refrigerate cooked and leftover foods promptly, reheat foods rapidly and thoroughly
77
What type of bacteria is clostridium bontulinum
Gram positive spore forming bacteria
78
What are some commonly implicated foods in clostridium botulinum
Low oxygen foods (canned), infant botulism associated with honey
79
What is the source of contamination in clostridium botulinum
Spores are globally ubiquitous, frequently recovered from agricultural products- meats, produce, honey, fish, shelfish
80
Is clostridium botulinum an intoxication or infection
Intoxication- potent neurotoxin formed by bacterial phase- most lethal natural toxin known
81
How do you inactive clostridium botulinum
Boiling for greater than 5 minutes
82
What is the incubation period for clostridium botulinum
18-36 hours after ingestion
83
Major symptoms for clostridium botulinum
Double or blurred vision, slurred speech, difficulty swallowing, muscle weakness, untreated may lead to paralysis or suffocation Infant botulism- constipation, flat facial expression, weak cry or muscles
84
What are some control measures for clostridium botulinum
Boil canned foods for 10 minutes, process foods to be below 4.6pH, do not feed honey to infants less than 1 year old
85
What type of bacteria is hepatitis A
Environmentally hard RNA virus
86
What are some commonly implicated foods in hepatitis A
Person to person is more common than foodborne, contaminated water, shellfish, salads
87
What is the source of contamination for hepatitis A
Feces of infected people, rarely chimpanzees or other primates
88
Is hepatitis A an infection or intoxication
Infection
89
What is the incubation period for hepatitis A
30 days, long incubation period makes ID of source very difficult
90
What are the major symptoms of hepatitis A
Asymptomatic in children <6 years, initial: fever, nausea, abdominal discomfort a few days later become jaundice 1-2 week duration CFR-2.4%
91
What are the control measures for hepatitis A
Wash hands frequently, thorough cooking of foods, hepatitis A vaccine
92
What type of bacteria is norovirus
Environmentally hardy RNA virus
93
What foods are commonly implicated in norovirus
Any food prepared by infected person, shellfish grown in infected water
94
What is the source of contamination for norovirus
Humans, contaminate water is the vehicle
95
Is norovirus an infection or intoxication
Infection
96
What is the incubation period for norovirus
24-48 hours
97
What are the major symptoms of norovirus
Self limiting, vomiting, headache, mild fever, cramping, chills, aches, malaise
98
What are some control measures for norovirus
Handwashing, basic food handling hygiene

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