PHC 3302 Exam 2 Study Guide
Chapter 11: Food Safety - ANSWER
foodborne illness/disease - ANSWER illness acquired by consumption of contaminated
food
- major cause of morbidity (& occasionally mortality)
- freq. & inaccurately referred to as food poisoning
foodborne intoxication - ANSWER toxins formed by bacterial growth in the intestines or
in food itself
- caused by eating food that contains harmful chemical/toxin produced by bacteria, etc.
foodborne infection - ANSWER ingestion of infectious agents that cause foodborne
illness directly
- eating food that contains living disease-causing microorganisms
foodborne outbreak - ANSWER occurrence of a similar illness among 2+ people which
an investigation linked to consumption of a common meal/food item
- EXCEPT botulism which only needs one case to be considered an outbreak
foodborne illnesses can cause: - ANSWER - adverse birth outcomes
- chronic illnesses
- disabilities
examples of foodborne illnesses happening to the general public - ANSWER - major
restaurant chains
- cruise ships
- foreign travel
incidence of foodborne illness has ____ in industrialized nations - ANSWER increased
contributing factors to global increase in foodborne illness - ANSWER - changes in
agricultural + food processing methods
- globalization in food distribution
- social/behavioral changes
_____ of the population is affected by foodborne illnesses each yr in the U.S. - ANSWER
,1/4
foodborne illness causes an estimated _______ deaths in U.S. annually - ANSWER 9,000
foodborne illness incurs an economic cost of $____ billion annually in U.S. - ANSWER $5
billion
who is responsible for surveillance of foodborne illnesses at federal level? - ANSWER
CDC
- FoodNet program: monitors diseases caused by parasites + bacterial agents
FoodNet Surveillance burden of illness pyramid (top to bottom) - ANSWER - surveillance
- laboratory survey
- physician survey
- population survey
most common causes of foodborne illness (4) - ANSWER - viruses
- bacteria
- chemical/toxic agents
- parasites
4 major categories of food hazards - ANSWER - biological
- physical
- chemical
- nutritional (excess or deficient amt that can lead to disease)
contaminants that may be present in foods - ANSWER - pathogenic microbial agents
- chemically related foodborne hazards
- residues of medicines given to food animals
- foreign objects/physical
- radioactive materials
- materials used in packaging
- miscellaneous contaminants
emerging foodborne diseases are ____ in freq. and scope - ANSWER increasing
some microbial agents have _______ to changes in food production - ANSWER adapted
,(resistance)
bacterial agents examples (p. 278-287 in txtbk) - ANSWER - salmonella
- clostridium botulinum
- clostridium perfringens
- staphylococcus aureus
- e. coli O157:H7 (enterohemorrhagic)
- shigella
- campylobacter jejuni
- listeria monocytogenes
salmonella - ANSWER - causes salmonellosis
- among most freq. types of foodborne illness
- approx. 1 million cases each yr. in U.S.
- about 380 deaths a year
- transferred via environmental surfaces (work/home), animal feces, contaminated
water/soil
clostridium botulinum - ANSWER - causes botulism (foodborne intoxication)
- grows in anaerobic environment
- produces potent neurotoxin that affects nervous system
clostridium perfringens - ANSWER - about 1 million cases/yr in U.S.
- occurs commonly in environment, esp. in areas contaminated w/ feces
- found in intestines of humans & animals
e. coli O157:H7 - ANSWER - pathogenic strain of e. coli
- enterohemorrhagic --> causes hemorrhagic colitis, linked to bloody diarrhea
- 73,000 cases and 61 deaths a year in U.S.
- major outbreaks in hamburger chains (raw/undercooked)
- can be transmitted by hamburger meat
staphylococcus aureus - ANSWER - humans and animals are reservoirs
, - present in nose, throat, hair, & skin lesions
- elaborates a toxin that is resistant to high temps
- causes foodborne intoxication w/ rapid onset
worms (p. 287) - ANSWER - trichinella
- tapeworm
trichinella - ANSWER - associated w/ eating meat that contains a nematode from genus
trichinella
- classic agent of trichinosis
- found in many carnivorous & omnivorous animals
tapeworms - ANSWER - causes taeniasis
- one form caused by beef tapeworm, another caused by pork tapeworm
- organisms may induce human illness following consumption of raw or undercooked
beef or pork
viral agents (p. 287-290) - ANSWER - hep. A virus
- norovirus
hep. A virus - ANSWER - commonly in shellfish & salads
- common mode: HAV-infected workers in food processing plants/restaurants
- 1,600 cases a year are foodborne in U.S.
norovirus - ANSWER - transmitted easily within closed environments like cruise ships
- may be brought on board by passengers who fall ill just before embarking on a cruise
- crew members & shipboard environmental contamination may act as disease
reservoirs
other agents (p. 290-291) - ANSWER prions
- cause of bovine spongiform encephalopathy (BSE)
- neurological disease in cattle
- BSE is progressive, ultimately fatal, & is potentially transmissible among cattle
- human form known as Creutzlfeldt-Jakob disease (aka mad cow disease)
chemically related foodborne hazards (p. 291-298) - ANSWER results in acute + chronic
toxic effects ranging from mild/reversible to serious/life threatening
Chapter 11: Food Safety - ANSWER
foodborne illness/disease - ANSWER illness acquired by consumption of contaminated
food
- major cause of morbidity (& occasionally mortality)
- freq. & inaccurately referred to as food poisoning
foodborne intoxication - ANSWER toxins formed by bacterial growth in the intestines or
in food itself
- caused by eating food that contains harmful chemical/toxin produced by bacteria, etc.
foodborne infection - ANSWER ingestion of infectious agents that cause foodborne
illness directly
- eating food that contains living disease-causing microorganisms
foodborne outbreak - ANSWER occurrence of a similar illness among 2+ people which
an investigation linked to consumption of a common meal/food item
- EXCEPT botulism which only needs one case to be considered an outbreak
foodborne illnesses can cause: - ANSWER - adverse birth outcomes
- chronic illnesses
- disabilities
examples of foodborne illnesses happening to the general public - ANSWER - major
restaurant chains
- cruise ships
- foreign travel
incidence of foodborne illness has ____ in industrialized nations - ANSWER increased
contributing factors to global increase in foodborne illness - ANSWER - changes in
agricultural + food processing methods
- globalization in food distribution
- social/behavioral changes
_____ of the population is affected by foodborne illnesses each yr in the U.S. - ANSWER
,1/4
foodborne illness causes an estimated _______ deaths in U.S. annually - ANSWER 9,000
foodborne illness incurs an economic cost of $____ billion annually in U.S. - ANSWER $5
billion
who is responsible for surveillance of foodborne illnesses at federal level? - ANSWER
CDC
- FoodNet program: monitors diseases caused by parasites + bacterial agents
FoodNet Surveillance burden of illness pyramid (top to bottom) - ANSWER - surveillance
- laboratory survey
- physician survey
- population survey
most common causes of foodborne illness (4) - ANSWER - viruses
- bacteria
- chemical/toxic agents
- parasites
4 major categories of food hazards - ANSWER - biological
- physical
- chemical
- nutritional (excess or deficient amt that can lead to disease)
contaminants that may be present in foods - ANSWER - pathogenic microbial agents
- chemically related foodborne hazards
- residues of medicines given to food animals
- foreign objects/physical
- radioactive materials
- materials used in packaging
- miscellaneous contaminants
emerging foodborne diseases are ____ in freq. and scope - ANSWER increasing
some microbial agents have _______ to changes in food production - ANSWER adapted
,(resistance)
bacterial agents examples (p. 278-287 in txtbk) - ANSWER - salmonella
- clostridium botulinum
- clostridium perfringens
- staphylococcus aureus
- e. coli O157:H7 (enterohemorrhagic)
- shigella
- campylobacter jejuni
- listeria monocytogenes
salmonella - ANSWER - causes salmonellosis
- among most freq. types of foodborne illness
- approx. 1 million cases each yr. in U.S.
- about 380 deaths a year
- transferred via environmental surfaces (work/home), animal feces, contaminated
water/soil
clostridium botulinum - ANSWER - causes botulism (foodborne intoxication)
- grows in anaerobic environment
- produces potent neurotoxin that affects nervous system
clostridium perfringens - ANSWER - about 1 million cases/yr in U.S.
- occurs commonly in environment, esp. in areas contaminated w/ feces
- found in intestines of humans & animals
e. coli O157:H7 - ANSWER - pathogenic strain of e. coli
- enterohemorrhagic --> causes hemorrhagic colitis, linked to bloody diarrhea
- 73,000 cases and 61 deaths a year in U.S.
- major outbreaks in hamburger chains (raw/undercooked)
- can be transmitted by hamburger meat
staphylococcus aureus - ANSWER - humans and animals are reservoirs
, - present in nose, throat, hair, & skin lesions
- elaborates a toxin that is resistant to high temps
- causes foodborne intoxication w/ rapid onset
worms (p. 287) - ANSWER - trichinella
- tapeworm
trichinella - ANSWER - associated w/ eating meat that contains a nematode from genus
trichinella
- classic agent of trichinosis
- found in many carnivorous & omnivorous animals
tapeworms - ANSWER - causes taeniasis
- one form caused by beef tapeworm, another caused by pork tapeworm
- organisms may induce human illness following consumption of raw or undercooked
beef or pork
viral agents (p. 287-290) - ANSWER - hep. A virus
- norovirus
hep. A virus - ANSWER - commonly in shellfish & salads
- common mode: HAV-infected workers in food processing plants/restaurants
- 1,600 cases a year are foodborne in U.S.
norovirus - ANSWER - transmitted easily within closed environments like cruise ships
- may be brought on board by passengers who fall ill just before embarking on a cruise
- crew members & shipboard environmental contamination may act as disease
reservoirs
other agents (p. 290-291) - ANSWER prions
- cause of bovine spongiform encephalopathy (BSE)
- neurological disease in cattle
- BSE is progressive, ultimately fatal, & is potentially transmissible among cattle
- human form known as Creutzlfeldt-Jakob disease (aka mad cow disease)
chemically related foodborne hazards (p. 291-298) - ANSWER results in acute + chronic
toxic effects ranging from mild/reversible to serious/life threatening
