Seafood Hygiene and Preservation Flashcards Preview

RUSVM Epidemiology > Seafood Hygiene and Preservation > Flashcards

Flashcards in Seafood Hygiene and Preservation Deck (39)
1

FDA "Code of Federal Regulations" definition of seafood

fresh or saltwater finfish
crustaceans
aquatic animal life (not including birds or mammals)
all mollusks

2

T/F FDA makes regulations for sea food

true but limited in effectiveness

3

why are FDA regulations for seafood not very effective

plants fly under the radar
"penalty" is a warning letter and take 73 days to issue
imports =60% of market, FDA inspects 1-3%

4

who handles the voluntary seafood inspection program

Dept. of Commerce (NOAA)

5

T/F public health service cannot close waters to fishing/growing of seafood

false

6

VSIP

Voluntary Seafood Inspection Service

7

NOAA

National Oceanic Atmospheric Association

8

what does VSIP do

inspection for quality and sanitation
certification program for international export
HACCP training/ assistance is offered

9

T/F products from processing plants in inspection programs are stamped

true

10

problems with seafood

deterioration
health risks

11

which bacteria is/are halophilic (require saltwater)

Vibrio vulnificus + parahaemolyticus

12

Vibrio vulnificus + parahaemolyticus: reservoir

coastal waters

13

Vibrio vulnificus + parahaemolyticus: transmission

vehicle: raw, improperly cooked seafood/oysters
direct: infection through wounds

14

Vibrio vulnificus + parahaemolyticus: clinical signs

diarrhea, cramps, vomiting, fever
Dz by infection and toxin production

15

Vibrio vulnificus + parahaemolyticus: prevention

target the vehicle
target the reservoir: close waters when abundant

16

Diphyllobothrium latum: intermediate host

many fish: trout, perch, salmon, pike

17

Diphyllobothrium latum: definitive host

many mammal species: humans, canids, felids, mustelids, bears

18

Diphyllobothrium latum: clinical signs

minor, bloating, anemia

19

T/F Diphyllobothrium latumis the largest human tapeworm

true

20

Diphyllobothrium latum: transmission

raw infected fresh water or anadromous fish: ceviche, sushi, pickled herring

21

Diphyllobothrium latum: prevention

cook or freeze fish

22

Anisakis spp

nematode
adult worms burrow in stomach lining

23

Anisakis spp: intermediate host

crustaceans, eaten by fish, or squid

24

Anisakis spp: definitive hosts

marine mammals
humans

25

Anisakis spp: reservoir

definitive and intermediate hosts

26

Anisakis spp: clinical signs

tingling in throat, cough up or pull out worm
acute abdominal pain, nausea, vomiting

27

what can Anisakis spp mimic

appendicitis, Crohn's, or stomach cancer

28

Anisakis spp: transmission

vehicle: raw infected fish
worldwide
ceviche, sushi, pickled herring

29

Anisakis spp: prevention

cook or freeze fish

30

Scombrotoxin

Histamine Fish Poisoning
spoilage + poor storage (warm temp)
bacterial enzymes convert histidine on/in fish to histamine

31

T/F: cooking/freezing kill the bacteria and inactivates the histamine

false

32

Scombrotoxin vehicle

fin fish: tuna, mackerel, bonito, mahi mahi, marlin, bluefish

33

Scombrotoxin: clinical signs

sudden onset
burning, swelling of mouth, nausea, vomiting, diarrhea, headache, pruritus, rash, abdominal cramps

34

Scombrotoxin: treatment

none: self limiting

35

Scombrotoxin: prevention

proper handling
chilling after catching and during storage

36

Tetrodotoxin

Pufferfish poisoning
vasopressor and neurotoxin
only pufferfish (Fugu)

37

Tetrodotoxin: vehicle

liver, ovaries, and skin of pufferfish

38

Tetrodotoxin: clinical signs

paralysis, die of asphyxiation
death within 20 min

39

Tetrodotoxin: prevention

aquaculture pufferfish are poison free
possible unknown bacteria caused poison to accumulate in pufferfish