Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food test > lesson 7 > Flashcards

lesson 7 Flashcards

1
Q

Name the three categories of food borne illnesses

A
  • infection
  • intoxication
  • toxin mediated infection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Cause of food borne infection

A
  • consumption of food with large number of microorganisms
  • microorganisms enter digestive tract
  • disrupt functions of intestines
  • cause diarrhea
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

When do the symptoms of food borne infection occur?

A

6hrs - 48 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Cause of food borne intoxication

A

-consumption of food containing toxins (waste products) generated by some microorganisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

True or false - toxins are destroyed by heat?

A

false

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Symptoms of food borne intoxication

A
  • nausea/vomiting

- after first 6 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Cause of food borne mediated intoxication

A
  • food that has microorganisms on it is ingested

- produce toxins in intestines (favorable conditions for growth)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Symptoms of salmonellosis

A
  • stomach pain
  • diarrhea
  • chills
  • fever
  • nausea
  • malaise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Source of salmonella enteritidis

A
  • chicken
  • poultry
  • eggs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How would one destroy salmonella enteritidis? (in chicken, poultry, stuffing)

A
  • cook product 165 F

- 15 sec min

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How would one destroy salmonella enteritidis (in eggs)?

A

-cook product 145 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is cross contamination?

A

transferring micro organism from food that is raw to food that is cooked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Salmonellosis: infection or intoxication?

A

-infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

campylobacteriosis - infection of intoxication?

A

-infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

symptoms of campylobacteriosis

A
  • diarrhea (bloody)
  • severe stomach pain
  • loss of appetite
  • nausea
  • malaise
  • headache
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

source of campylobacteriosis

A

intestines of:

  • lamb
  • pigs
  • cattle
  • poultry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Salmonellosis onset time

A

6-48 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

campylobacteriosis onset time

A

2-10 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

campylobacteriosis foods involved

A
  • raw milk
  • poultry
  • beef
  • liver
  • water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Listeriosis: infection or intoxication

A

infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

onset time for listeriosis

A

1 day -3 wks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

symptoms for listeriosis

A
  • meningitis
  • fever
  • still life births
  • flu like illness
  • encephalitis
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

source of listeria monocytogenes

A
  • soil
  • infected animals/humans
  • water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

foods involved in listerosis

A
  • unpasteurized milk
  • raw veg
  • raw meat
  • poultry
  • cheese
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is another name for shigellosis?

A

-bacillary dysentry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Cause of shigellosis

A
  • people not washing hands after loo (transfer of fecal matter)
  • flies transferring bacteria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

onset days for shigellosis

A

1-7 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

shigellosis - infection or intoxication?

A

infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

food involved in shigellosis

A
  • raw produce
  • potato salad
  • tuna
  • turkey
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the most common food intoxication?

A

Staphylococcal food intoxication

31
Q

source of staphylococcal food intoxication

A

humans

  • nose
  • throat
  • acne
  • infected cuts/bruises
32
Q

Onset time for staphylococcal food intoxiction

A

1-6 hrs

33
Q

botulism - infection or intoxication?

A

intoxication

34
Q

true/false - botulism can result in death

A

true

35
Q

what are favorable conditions for clostridium botulism?

A

-anaerobic (vacuum, garlic in oil)

36
Q

foods involved in botulism

A
  • smoked vacuum pack fish
  • garlic in oil
  • home canned foods
37
Q

onset time for clostridium botulism

A

12-36 hrs

38
Q

symptoms of clostridium botulism

A
  • vertigo
  • blurred/double vision
  • muscular weakness
39
Q

scombroid poisoning- infection or intoxication?

A

-intoxication

40
Q

cause of scombroid poisoning

A

-histamine (produced when fish decomposes)

41
Q

foods involved in scombroid poisoning

A
  • tuna
  • mackerel
  • bluefish
  • mahi mahi
  • bonito
42
Q

What do white blotches on fish signify?

A
  • freezer burns

- has been thawed and refrozen

43
Q

At what temp must temperature fresh fish be kept?

A

32-41

44
Q

Escherichia coli - infection or intoxication?

A

both

45
Q

foods involved in E-coli

A
  • raw foods

- raw or undercooked beef

46
Q

E-coli causes

A

during slaughter intestinal contents may come in contact with the carcass

47
Q

onset time for ecoli

A

12-72 hours

48
Q

how to destroy e-coli in beef

A

cook to 158 F

49
Q

At what temp must food be reheated and within what time frame to avoid ecoli?

A
  • 158 F

- w/in 2 hrs

50
Q

clostridium perfringens enertis - infection or intoxication?

A

-both

51
Q

clostridium perfringens - foods involved

A
  • meat
  • gravy
  • beans
  • poultry
52
Q

at what temp must hot foods be kept at to control clostridium perfringens?

A

140 F or above

53
Q

Onset time for clostridium perfringens

A

8-22 hours

54
Q

Bacillius Cereus - infection or intoxication?

A

both

55
Q

foods involved in bacilius cereus

A
  • grains
  • starch
  • rice
  • flour
  • meats
  • milk
56
Q

onset time for bacilius cereus

A

30 min - 5 hours

57
Q

2 diff types of virus

A
  • virus hepatitis

- norovirus

58
Q

what does virus hepatitis affect?

A

liver

59
Q

what are the foods involved in virus hepatitis?

A
  • raw/lightly cooked shellfish
  • salads
  • cold cuts
60
Q

What organism is responsible for virus hepatitis

A

hepatitis A

61
Q

Onset time for virus hepatitis

A

15 - 50 days

62
Q

Cause of norovirus

A

poor personal hygiene of workers

63
Q

Where is norovirus virus found?

A

feces of infected humans

64
Q

Onset time for norovirus

A

24-48 hrs

65
Q

Foods involved in norovirus

A
  • raw shellfish
  • raw eggs
  • raw veg
66
Q

How to cook pork to control Trichinosis

A
  • 150 F

- 5 sec

67
Q

What is trichinella spiralis?

A

-parasite found in pork

68
Q

What is the onset time for trichinosis

A

4-28 days

69
Q

What is Anisakiasis caused by?

A
  • Parasite:

- anisakis simplex

70
Q

what is the source of the parasite anisakis simplex?

A

-marine fish

71
Q

what temp should seafood be cooked to in order to control anisakis simplex?

A

145 F

72
Q

what temp should fish be frozen to to make it safe for sushi use?

A
  • -31 F

- for 15 hrs

73
Q

what is cyclosporiasis caused by?

A
  • parasite

- cyclospora cayetanensis

food test (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions