Term
| Describe the foodborne illness equation |
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Definition
| Pathogenic bacteria + perishable food + warm temperature + time + susceptible individual = Foodborne illness |
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Term
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Definition
| any illness resulting from the consumption of food |
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Term
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Definition
Food serves as a carrier for the bacteria
Invasive: penetrate gi lining/multiply
Non-invasive: multiply without penetration |
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Term
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Definition
| often used for all causes of foodborne disease although this isn't correct |
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Term
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Definition
| from the ingestion of food containing preformed toxins |
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Term
| What is the Danger Zone (besides an awesome song from Top Gun)? |
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Definition
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Term
| What are generalized growth requirements for organisms that cause foodborne illness? |
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Definition
40-140F
pH>4.6
aw>.85
O2 requirements are variable
nutrient requirements are variable |
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Term
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Definition
Foodborne infection
onset 8-72 hours
Disease: 4-7 days
Clinical signs: diarrhea, fever, nausea, vomiting, abdominal discomfort
mortality <1%
No detectable change in food |
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Term
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Definition
| farm->transport->slaughter facility->offal->feed->farm |
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Term
| Factors leading to foodborn salmonella outbreak |
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Definition
contamination
mishandling (allows growth to occur) |
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Term
| How can you prevent salmonellosis? |
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Definition
cook foods to proper temp
separate raw food from cooked
storing foods at proper temp |
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Term
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Definition
Gram + cocci
No detectable changes in food
Only foodborne organism that can grow at aw<90
Six different enterotoxins which are heat stabile (unique)
Transmission is from person to person |
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Term
| What is the most common form of foodborne illness? |
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Definition
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Term
| Is staph a food poisoning or illness? |
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Definition
| intoxication (poisoning) the bacteria must grow in the food and produce a toxin, presence of viable bacteria isn't necessary, just the presence of the toxin. |
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Term
| what is staph usually associated with? |
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Definition
humane and animals
nasal passages, pimples, skin infections, udder, hands |
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Term
| What does the staph enterotoxin cause? |
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Definition
GI enteritis: inflammation/irritation, onset of symptoms is within 2-4 hours
Explosive diarrhea, vomiting, abdominal pain
Recovery within 24 hours |
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Term
| What are common causes of Staph aureus food poisoning? |
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Definition
mishandling:
food not kept at proper temp
sufficient time for growth and toxin production |
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Term
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Definition
anaerobic, spore-forming rod
Soil dweller, intestinal tracts of humans/animals
requires preformed aa/vitamins
meat, poultry, soups, gravies
spores are heat-stable
no person to person spread |
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Term
| symptoms of C. perfringens |
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Definition
onset 8-22 hours
typically mild
dairrhea, abdominal pain and gas, fever and vomiting rare
recovery within 24 hours |
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Term
| Is C. perfringens a food poisoning or food illness? |
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Definition
Poisoning, since a toxin produces the illness.
But possess qualities of both...extensive growth in the food is required and the bacteria continue to grow in the GI tract producing spores |
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Term
| when is C. perfringens a problem? |
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Definition
in the food service industry:
banquets, picnics, meals for large groups
food prepared in advance and kept warm |
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Term
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Definition
Anaerobic, spore-forming rod
soil dweller, prefers non-acid foods
7 types: A-g
A,B,E,F cause human illness
A and B associated with home canning
E associated with fish
Spores: distributed via dust, air or water |
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Term
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Definition
uncommon, highly fatal food intoxication caused by ingestion of preformed toxin
Common foods: meat, sausage, shrimp, vegetables |
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Term
| Symptoms of botulism intoxication |
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Definition
onset within 18-24 hours
double vision, swallowing difficulty, respiratory distress and death possible
Flaccid paralysis: toxin binds to neuromuscular junction
Paralysis progresses ventrally. |
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Term
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Definition
Heat labile: destroyed by boiling for 30 minutes
Spoilage is generally detectable: bad odor, gassy, signs of spoilage, bulging cans/lids |
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Term
| Why are botulsim spores so hard to get rid of? |
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Definition
heat stable
requires temps of 240-250 F under pressure for a particular length of time in order to destroy |
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Term
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Definition
DON'T FEED INFANTS HONEY!!!!
Foodborne infection
ingested spored grow and produce toxin
infants <12 months of age
GI tract less acidic: allow growth
no honey for infants
most common form of botulism in US 80cases/year (still not common) |
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Term
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Definition
aerobic, gram - spore forming rod
need large numbers to cause disease
mild signs
uncommon in US |
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Term
| Is Bacillus cereus an illness or intoxication? |
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Definition
intoxication
two toxins produced:
toxin 1: diarrhea, abdominal pain within 6-15 hours
toxin 2: nausea/vomiting within .5-6 hours
No person-to-person spread |
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