Test 8

Question 1

What constitutes a foodborne illness case?

Answer 1

1 individual who is documented

Question 2

What is the cause of an Infection?

Answer 2

microorganism

Question 3

What is the cause of an intoxication?

Answer 3

toxin

Question 4

What is the cause of a toxic infection?

Answer 4

microorganism/toxin

Question 5

What is an outbreak?

Answer 5

2 or more individuals who ate the same food with similar symptoms

Question 6

What is an outbreak case?

Answer 6

an individual in an outbreak

Question 7

What is a sporadic case?

Answer 7

ill person not associated with an outbreak, has no connection, food not identified, patient history not taken

Question 8

What is required to have a Foodbrone disease outbreak?

Answer 8

Presence- historical association Growth - infective dose Survival - holding, processing, cooking Consumption of contaminated food - there may be no indication of spoilage Virulence - can it make you sick Susceptible individual - target groups, elderly, infants Recognition Documentation by medical personnel

Question 9

When and who was the primary case of not recognizing a food borne illness?

Answer 9

Dec 1992. Lauren Rudolph - showed signs of profuse, bloody diarrhea, suffered heart attack, kidneys and other organs failed - E.coli

Question 10

What is the burden of Illness pyramid?

Answer 10

Show the chain of events that must occur for an episode of illness in the population to be registered in surveillance.

Question 11

What are the steps to the Illness Pyramid?

Answer 11

1. Exposure in the general population 2. Person becomes ill 3. Person seeks care 4. Speciman obtained 5. Lab tests for organism 6. Laboratory confirmed case 7. Reported to Health Dept/CDC

Question 12

What is Food Net?

Answer 12

Foodborne disease Active Surveillance Network - CDCs Emerging Infections Program

Question 13

When was the FoodNet established and by who?

Answer 13

1995, Collaboration between CDC, 10 state heatlh departments, USDA, FDA

Question 14

What does the Food Net do?

Answer 14

tracks trends, provides food safety info, monitors laboratory confirmed cases, uses data to estimate food born illness

Question 15

What pathogens does Food Net survey?

Answer 15

Campylobacter, Listeria, Salmonella, STEC O157, STEC non-O157, Shigella, Vibrio, Yersinia, Cryptosporidium, Cyclospora

Question 16

What is the number one food borne outbreak reported each year?

Answer 16

Norovirus

Question 17

What is the number one bacterial food borne illness reported each year?

Answer 17

Salmonella

Question 18

What are the most frequent confirmed illness?

Answer 18

Salmonella, Campylobacter, Shigella, Cryptosporidium, Shiga toxin-producing E.coli

Question 19

What outbreak occurred in 2011, include food and bacteria.

Answer 19

Listeria outbreak, cantaloupes, farm in Colorado, 146 cases, 28 states, 33 deaths, 1 miscarriage

Question 20

What the the top five pathogens contributing to food borne illness?

Answer 20

Norovirus, Salmonella, C. perfringens, Camplyobacter, S. aureus

Question 21

What are the top microorganisms which results in deaths each year?

Answer 21

Salmonella, Toxoplasma gondii, L. monocytogenes, Norovirus, Camplyobacter

Question 22

What is pulse net?

Answer 22

CDC National Molecular Subtyping Network for Foodborne Disease Surveillance includes all 50 states and 82 countries

Question 23

How does pulse net survey foodborne diseases?

Answer 23

DNA fingerprinting on foodborne bacteria using PFGE

Question 24

What is the network which surveys norovirus?

Answer 24

Calicinet

Question 25

What is Staphylococcus aureus?

Answer 25

gram positive cocci, clustered, facultatively anaerobic

Question 26

What is the growth rate for *Staphylococcus aureus*?

Answer 26

7-48^oC toxin production: 10 - 46^oC optimum: 37^oC

Question 27

What is the intoxication of Stapyhloccus aureus?

Answer 27

Staphylococcal gastroenteritis

Question 28

What are the important discorvery dates for *Staphylococcus aureus*, and who?

Answer 28

1. First studied in 1880 by Alexander Ogston, Scottish surgeon, looking into infected wounds 2. 1894 by J. Denys, staphylococcal food poisoning 3. 1914 by M.A.Barber, intentionally consumed S. aureus contminated milk

Question 29

What are the characteristics for *Staphylococcus aureus*?

Answer 29

1. coagulase positive 2. toxin production 3. yellow colonies on PCA 4. ß- hemolysis on blood agar

Question 30

What are the % of enterotoxigenic strains for Staphylococcus aureus: ## Footnote a. foods b. raw milk c. humans d. poultry

Answer 30

a. foods - 63% b. raw milk - 10% c. humans - 39% d. poultry - 25-62%

Question 31

What is the habitat/distribution of *Staphylococcus aureus*?

Answer 31

Humans- nasal cavity, skin, wounds air, dust, clothing animals - masitis infections in dairy cattle

Question 32

What are the tolerances of Stapylococcus aureus?

Answer 32

pH: 4.0-9.8, optimum pH 6-7 Aw/salt: minumum Aw 0.86 growth in 10% salt (toxin will not grow in 12% salt) glycine betaine is primary osmoprotectant

Question 33

What are symptoms and duration of Staphylococcal gastroenteritis?

Answer 33

onset 30 min - 6 hr, aver 4.4hours duration: 24-48 hours Symptoms: nausea, comiting, severe abdominal cramps and possible diarrhea treatment: bed rest, fluid replacement

Question 34

Why is there no fever associated with Staphylococcal gastroenteritis?

Answer 34

Because the body is reacting to the toxin, does not produce antibodies

Question 35

What is the major reason for death in an individual who has Staphylococcus gastenteritis?

Answer 35

dehydration

Question 36

What is the food usually accosiated with Staphylococcal gastroenteritis?

Answer 36

gemerally made-by-hand and improperly refrigetated left overs, most reported outbreaks come from gatherings (banquets, picnics)

Question 37

What is the infectious dose for Staphylococcus aureus and what is actually causing the infection?

Answer 37

0.1microgram, toxins from protiens which are resistant to proteolytic enzymes - typsin and chymotrypsin

Question 38

What are the treatments to destroy Staphylococcues aureus?

Answer 38

SEA, D₁₂₁^oC = 10 min D₁₁₀^oC = 18-60 min F₁₂₁^oC = 8-11 min SEB, F₁₂₁^oC= 16.5 min heat resistance of vegetative cells - D_65.5^oC = 2.0-15.08 min