Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FOSC111 > Pathogens and HACCP > Flashcards

Pathogens and HACCP Flashcards

(70 cards)

Start Studying
1
Q

Which disease has a mortality rate of 10%

A

E.Coli

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

characteristics of E.Coli

A

Gram-negative
motile
rod

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

sources of E.coli

A

Found in the intestinal tract of most animals

Faecal contamination of water ways or during the slaughterhouse

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

symptoms of E.coli

A

diarrhoea
Ab pain/cramping
vomiting

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

What % of E.coli illness ends up as HUS?

A

15%

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

how long do E.coli symptoms last?

A

8 days on average

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

What is HUS

A

haemolytic uremic syndrome

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

which pathogen produces Shiga toxins 1 and 2

A

e.Coli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What do Shiga toxin 1 and 2 do?

A

cause damage to the intestinal lining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The Latin name for damage to the intestinal lining

A

haemorrhagic colitis

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

C.jejuni and C.coli are what pathogen

A

campylobacter

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

characteristics of campylobacter

A

gram-negative
spiral
requires O2 to survive

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

common types of campylobacter in NZ

A

C.jejuni

C.coli

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

sources of Campylobacter

A

found in the animal intestinal tract
undercooked poultry
X-contamination

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

What temp does campylobacter not grown under

A

30 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

symptoms of campylobacter

A

Bloody/pus diarrhoea
ab pain
AID (Guillain-Barr)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what specific symptoms does C. jejuni cause

A

inflammation of the heart muscle

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

Incubation of this disease last 2-5 days

A

campylobacter

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

how long do campylobacter symptoms last

A

1-11 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Characteristics of salmonella

A

gram negative
>2000 strains
only need to low number of cells to cause illness

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

which disease has a major source being meat and unpasteurised milk and eggs

A

salmonella

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

symptoms of salmonella

A

diarrhoea, vomiting, fever, headache

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

The very young and elderly are at most risk of which diseases

A

salmonella

campylobacter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

for which disease are 5% of people symptomless carriers

A

salmonella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
why does it matter if someone is a carrier
if they are preparing food they are likely to contaminate it
26
how does salmonella cause disease
reaches the small intestine and produces a toxin
27
the incubation period of salmonella
12-72 hours
28
duration of symptoms for salmonella
1-10 days
29
the mortality rate of Listeria
20%
30
cases per year of Listeria monocytogenes
20-30
31
deaths from listeria each year
4
32
characteristics of Listeria monocytogenes
Gram-positive very motile ubiquitous
33
which disease is consumed frequently
listeria monocytogenes
34
why is listeria monocytogenes so common in chilled foods
it still grows at room temperature
35
sources of listeria monocytogenes
undercooked foods | chilled foods
36
which disease is commonly related to food products like pate, ham, soft cheeses and smoked seafood
listeria monocytogenes
37
symptoms of listeria monocytogenes
flu-like meningitis septicemia abortion
38
how does listeria monocytogenes cause disease
moves from the intestine into the bloodstream which can reach the placenta wall
39
the incubation period of Listeria monocytogenes
3-70 days
40
which pathogen has a symptom duration period that is mild for several months
listeria monocytogenes
41
why is very careful cleaning required for Norovirus
faecal matter and vomit contain large quantities of the virus (10^9per gram)
42
which pathogen causes a disease that is self-limiting
Norovirus
43
Characteristics of Norovirus
small round positive RNA strand single structural protein
44
foods commonly involved in outbreaks of Norovirus
shellfish and salads (cruise ships)
45
sources of Norovirus
raw seafood others vomit/faeces food contaminated during handling
46
disease caused by Norovirus
norovirus gastroenteritis
47
symptoms of Norovirus
projectile vomit explosive diarrhoea headache low-grade fever
48
what temperatures are considered the 'danger zone' for bacteria growth
5-63 degrees
49
Who are the at-risk groups for Listeria
elderly, immune suppressed, pregnant
50
which disease does NZ have really high rates of
campylobacter
51
which pathogens die after being exposed to temps >65 degrees
e.coli | salmonella
52
for which pathogen did the MPI and NZ poultry association form a partnership to try to decrease the infection rate
campylobacter
53
How did the NZ govt. educate consumers around campylobacter
``` 4 C's cook clean cover chill ```
54
what temperature should foods be cooked above in order to prevent listeria
>74 degrees
55
Why is HACCP needed?
size of the food industry diversity of products demand for proof of safe food handling
56
Food safety is achieved using HACCP by ensuring
systematic identification and evaluation of hazards | the development of effective control
57
What did the food act 2014 state
anyone involved in prep, manufacturing, packing, storage, displaying, transport and selling of food must demonstrate it safely -required to have a food control plan (FCP) that incorporates HACCP
58
step 1 of HACCP
Hazard analysis
59
step 2 of HACCP
Identification of CCP
60
Step 3 of HACCP
Establish critical limits
61
step 4 of HACCP
Use a system to monitor CCP
62
step 5 of HACCP
put a corrective system in place for when monitoring indicates an issue
63
step 6 of HACCP
establish a procedure to ensure the HACCP effectiveness
64
step 7of HACCP
Documentation and recording of HACCP
65
3 types of hazards in HACCP
biological chemical physical
66
biological hazard examples
bacteria, viruses, parasites, yeasts/moulds and toxic algae
67
chemical hazard examples
pesticides, cleaning chemicals , plant toxins
68
physical hazard examples
screws, bones, glass
69
Validation
intial confirmation that HACCP is complete and working
70
verification
application of methods and testing to ensure HACCP is working according to plan

FOSC111 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions