Virus Flashcards
(124 cards)
1
Q
They are much smaller than bacteria and they require a living host in which to grow and reproduce.
A
Virus
2
Q
They do not multiply in foods. However, a susceptible person needs to consume only a few viral particles in order to experience an infection
A
Virus
3
Q
They are usually transferred from one food to another, from a food worker to a food, or from a contaminated water supply to a food.
A
Virus
4
Q
Three virus that are primary importance to food establishments:/ Food borne illness caused by Virus
A
Hepatitis A virus
Norwalk Virus
Rotavirus
5
Q
The key to controlling the spread of foodborne illness
A
Proper Handwashing
6
Q
Type of Illness for Hepatitis A Virus
A
Viral Infection
7
Q
Symptoms of Hepatitis A Virus
A
Jaundice Vomiting Abdominal Pain Nausea Fatigue Fever Swelling of the liver
8
Q
Common foods of Hepatitis A virus
A
Foods prepared within human contact
Contaminated water
9
Q
Prevention of Hepatitis A Virus
A
Wash hands/ Proper Personal Hygiene
Avoid raw seafood
10
Q
This causes a liver disease called infectious hepatitis
A
Hepatitis A virus
11
Q
Transmission of Foods of Hepatitis A virus
A
Ingestion of food and water which contains Hepatitis A Virus
12
Q
Type of Illness of Norwalk Virus
A
Viral Infection
13
Q
Symptoms of Norwalk Virus
A
Low Grade Fever Vomiting Abdominal Pain Headache Diarrhea
14
Q
Common foods of Norwalk Virus
A
Sewage Contaminated water
Infected food workers
Raw clams and oystersContaminated Salad Ingredient
15
Q
Prevention of Norwalk Virus
A
Handle food properly
PHF
Use Potable water
Cook all shellfish
16
Q
Foodborne viruses that has been associated with many foodborne infections
A
Hepatitis A virus
Norwalk virus
17
Q
Transmission in foods of Norwalk virus
A
Ingestion of food and water contaminated with feces that contain Norwalk virus
18
Q
Type of Illness for Rotavirus
A
Viral Infection
19
Q
Symptoms of Rotavirus
A
Low Grade Fever
Diarrhea
20
Q
Common Foods of Rotavirus
A
Sewage Contaminated water
Raw Seafood
Contaminated salad ingredients
21
Q
Prevention of Rotavirus
A
Good personal Hygiene and Proper Handwashing
Proper Food Handling Practices
22
Q
It causes several diseases known as rotavirus gastroenteritis
A
Group A rotavirus
23
Q
It is the leading cause of severe diarrhea among infants and children
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Group A rotavirus
24
Q
Transmission in foods of Rotavirus
A
Person-Person spread through contaminated hands
25
Food illness caused by Parasites
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Cyclospora Cayetanensis
Anisakis spp.
Cryptosporidium Parvum
Giardia Lamblia
Toxoplasma gondii
Trichinella Spiralis
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26
Foodborne illness VIRUS categories
Foodborne illness caused by Virus
Foodborne illness caused by Parasites
Foodborne illness caused by Chemicals
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They are another important foodborne biological hazard
Foodborne Parasites
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They are small or microscopic creatures that need to live on or inside a living host to survive.
Parasites
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It is far less common than bacterial or viral foodborne illness
Parasitic infection
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Type of illness of Anisakis spp.
Parasitic infection
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Symptoms of Anisakis spp.
Coughing
| Vomiting
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Common foods of Anisakis spp.
Raw/Undercooked Seafood (Bottom feeding fish)
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Prevention of Anisakis spp.
Cook fish to proper temperature
| Freeze to meet DFA Food Code specification
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They are nematodes associated with foodborne infection from fish.
Anisakis spp.
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They are roundworms (multicellular organism) which are about 1 to 1.2 inches long and the diameter human hair. They are beige, ivory, white, gray, brown, pink
Nematodes
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Other names for nematodes
Cod worm
| Herring worm
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Transmission in foods of Anisakis spp.
The natural hosts of are walruses, sea lions and otters. Transferred to fish, intermediate hosts in the water.
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Type of illness of Cyclospora Cayetanensis
Parasitic Infection
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Symptoms of Cyclospora Cayetanensis
Watery and Explosive diarrhea
Loss of appetite
Bloating
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Common foods of Cyclospora Cayetanensis
Strawberries
Raspberries
Water
Raw vegetables
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Prevention of Cyclospora Cayetanensis
Good sanitation
| Reputable supplier
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It is a parasite that has been reported much more frequently beginning in the 1990s.
Cyclospora Cayetanensis
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Disease of Cyclospora Cayetanensis
Cyclosporiasis
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It finds it way into water and then can be transferred to foods. It can also be associated with fresh fruits and vegetables that were contaminated at farm.
Cyclospora Cayetanensis
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Type of illness of Cryptosporidium Parvum and Giardia Lamblia
Parasitic Infection
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Symptoms of Cryptosporidium Parvum and Giardia Lamblia
Severe water diarrhea
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Common foods of Cryptosporidium Parvum and Giardia Lamblia
Contaminated food, water and food workers
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Prevention of Cryptosporidium Parvum and Giardia Lamblia
Handwashing
Use potable water
Proper personal hygiene
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They are single-cell microorganisms called protozoa
Cryptosporidium Parvum and Giardia Lamblia
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It is found in water that has been contaminated with cow feces
Cryptosporidium Parvum
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It is found in the feces of wild animals, domestic pets and infected persons
Giardia Lamblia
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Disease of Cryptosporidium Parvum
Cryptosporidiosis
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Disease of Giardia Lamblia
Human Giardiasis
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Transmission in foods of Cryptosporidium Parvum and Giardia Lamblia
Food touched by infected food workers
| Water supply contaminated with feces and fecal contamination
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Type of illness of Toxoplasma gondii
Swollen lymph glands
Fever
Headaches
Muscle aches
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Common foods of Toxoplasma gondii
Raw meats, vegetables and fruits
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Prevention of Toxoplasma gondii
Good sanitation
Reputable supplier
Proper cooking
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It is a parasitic infection caused by Toxoplasma gondii
Toxoplasmosis
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The parasite is common in warm blooded animals including cats, rats, pig, cows, sheep chickens and birds
Toxoplasma gondii
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Animal of pork
Pig
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Animal of lamb
Sheep
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Animal of venison
Deer
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Animal of beef
Cow
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Animal of mutton
Goat
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Transmission in foods of Toxoplasma gondii
The domestic cat is the major culprit
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Type of illness of Trichinella spiralis
Parasitic infection from a nematode worm
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Symptoms of Trichinella spiralis
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Vomiting
Nausea
Diarrhea
Sweating
Muscle soreness
```
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It is a foodborne roundworm that causesa parasitic infection.
Trichinella spiralis
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It must be eaten with the infected fleshy muscle certain meat-eating animals to be transmitted to a new host
Trichinella spiralis
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Common foods of Trichinella Spiralis
Undercooked pork products
| Wild game meats
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Prevention of Trichinella spiralis
Cooks foods to proper temperature throughout
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Transmission in foods of Trichinella spiralis
Carried by meat-eating, scavenger animals
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Two types of chemical hazards in a food establsihment
Naturally occurring
| Man-made chemicals
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Naturally occurring
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Scombrotoxin
Ciguatoxin
Allergens
Mycotoxin
Shellfish Toxins
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Man-made chemicals
Pesticides
Heavy metals
Food additives
Cleaning solutions
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Foodborne illness caused by chemicals
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Scombrotoxin
Ciguatoxin
Allergens
Mycotoxin
Shellfish Toxins
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Type of illness of Food Allergens
Allergic reaction involving skin, airways, mouth and digestive tract
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Symptoms of Food Allergens
Skin- hives, itching and rashes
Airways- difficulty in breathing, wheezing
Mouth- swelling and itching of lips and tongue
Digestive tract- vomiting and diarrhea
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Common foods of Food Allergens
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Milk
Eggs
Wheat proteins
Tree nuts
Peanuts
Soy
Fish
Shellfish
```
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Prevention of Food Allergens
Packaged and prepared foods must be properly labeled
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It causes a person's immune system to "overreact"
Food allergens
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A condition that occurs when many parts of the body become involved in the allergic reaction
Anaphylaxis
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Other term for Hives
Urticaria
84
An outbreak of swollen, pale, red bumps, patches or welts on the skin that appear suddenly-either as a result of allergies or for other reasons
Hives
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It may cause itching, but also may burn and sting. They can appear anywhere in the body.
Hives
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It is similar to hives
Angioedema
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Type of illness of Ciguatoxin
Fish toxin originating from toxin algae of tropical waters
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Symptoms of Ciguatoxin
Vertigo
Diarrhea
Vomitinh
Hot/cold flashes
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Common foods of Ciguatoxin
Marine finfish
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Prevention of Ciguatoxin
Purchase fish from a reputable supplier
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An example of an intoxication caused by eating contaminated tropical fish
Ciguatoxin
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The toxin is found in tiny, free-swimming sea creatures called algae
Ciguatoxin
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Transmission in foods of Ciguatoxib
The toxin is transferred to finding when they eat toxin-containing algae or other fish that contain the toxin
94
Type of illness of Scombrotoxin
Seafood toxin originating from histamine producing bacteria
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Symptoms of Scombrotoxin
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Dizziness
Burning feeling in the mouth
Gives
Peppery taste in the mount
Headache
Itching
Teary eyes
Runny nose
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Common foods of Scombrotoxin
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Tuna
Anchovies
Mahi-mahi
Abalone
Mackerel
Amberjack
Bluefish
```
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Prevention of Scombrotoxin
Buy fish from a reputable supplier
| Store fish at low temperature
98
It is also called as Histamine poisoning, is caused by eating foods high in a chemical compound called histamine
Scombrotoxin
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It is usually produced by certain bacteria when they decompose foods containing the protein histidine
Histamine
100
Transmission in foods of Scombrotoxin
Particular food can break down histidine and cause the production of histamine
101
Type of illness of Shellfish toxin PSP, DSP, DAP, NSP
Intoxication
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Symptoms of Shellfish toxin PSP, DSP, DAP, NSP
Numbness of lips, tongue, arms, legs, neck
| Lack of muscle coordination
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Common foods of Shellfish toxin PSP, DSP, DAP, NSP
Contaminated mussels, clams, oysters and scallops
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Prevention of Shellfish toxin PSP, DSP, DAP, NSP
Purchase from a reputable supplier
105
It is an organic nitrogenous compound involved in local immune responses as well as regulating physiological function of the gut and acting as a neurotransmitter
Histamine
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It is involved in the inflammatory response. As part of an immune response to foreign pathogens, it is produced by basophils and by made cells
Histamine
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PSP
Paralytic Shellfish Poisoning
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DSP
Diarrhetic Shellfish Poisoning
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DAP
Domoic Acid Poisoning
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NSP
Neurotoxic Shellfish Poisoning
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The toxins are produced by a certain algae called dinoflagellates
Shellfish toxin PSP, DSP, DAP, NSP
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It is a common name for a phenomenon known as algal bloom
(Large concentrations of aquatic microorganisms) when it is caused by a few species of dinoflagellates and the bloom takes in a red or brown color
Red tide
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They are events in which estuarine, marine, or fresh water algae accumulate rapidly in the water column, resulting in coloration of the surface water. It is usually found in coastal areas
Red tide
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They are single-cells Protista, plant-like organisms that can form dense, visible patches near the water's surface.
Phytoplankton
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Transmission in foods of Shellfish toxin PSP, DSP, DAP, NSP
Caused by contaminated shellfish that have been harvested by fishermen or poached from polluted waters
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Type of illness of Mycotoxin
Intoxication
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Symptoms of Mycotoxin
Acute onset-hemorrhage, fluid build up
| Chronic onset-cancer from small doses over time
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Common foods of Mycotoxins
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Moldy grains
Corn
Peanuts
Corn products
Pecans
Walnuts
Milk
```
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Prevention of Mycotoxin
Purchase food from a reputable supplier
Keep grains and nuts dry
Protect products from humidity
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Transmission in foods of Mycotoxin
Foodborne fungi are important because they can produce chemical compounds called mycotoxins
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They are foreign objects in food that can cause illness and injury
Physical hazards
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They commonly result from accidental contamination and poor-food handling practices
Physical hazards
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May include food additives, preservatives and pesticides
Intentionally added chemicals
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May include contamination by chemicals such as cleanup and sanitary supplies
Nominate notionally added chemicals
