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78 Cards in this Set

  • Front
  • Back
What are foodborne diseases?
sporadic and often not reported disease

occurance of two or more cases of similarillness resulting from the ingestion of common food

centralized food processing- large number of cases from any one contamination event
What are foodborne hazards?
biological, chemical or physical property that may cause an unacceptable health risk to the customer

physical - needles, broken pieces
toxin - biological, chemical or heavy metals
Parasite
prions?
What are infectious foodborne diseases?
transmitted via ingestion
many are zoonotic
can be introduced pre or post harvest
What is pre-harvest safety?
most pathogens enter the food chain in animals

goal is to decrease load of pathogens in or on food animals

on farm food safety for herd heath, biosecurity, appropriate antimicrobial use and animal welfare
What is post harvest food safety?
reduce pathogens after processing

remove or inactivate pathogens in animals arriving for processing

prevent introduction of new pathogens
What does ante mortem meat inspection do?
ensures that only healthy animals enter the food chain
What does post mortem meat inspection do?
remove animals or animal parts that maybe hazardous to humans
What does the UDSA regulated?
regulates some foods including meat, poultry, catfish products containing meat imported shelled eggs

(labeled)
What does the FDA regulate?
regulates shelled eggs safety, milk pasteurization, seafood except catfish

sets food safety standards

runs investigations and charges violations

preforms investigations and charges violations

performs assays on processes food products
What are examples of viral borne illnesses?
Hepatitis A
Norovirus
Rotavirus
Astro, Parvo and Adeno virues
What is hepatitis A?
virus that targets liver
has a 28 day incubation period and a 2-12 week clinical disease
causes 90% of viral hep worldwide

transmission is by fecal oral route by direct contact and poor sanitation

transmission can be foodborne by shellfish, raw produce, water and undercooked foods

infections are subclinical
vaccination decrease disease in the US
What are noroviruses?
most common cause of foodborne illness
incubation period 24-48 hours with a 24-60 hour clinical disease

transmission by fecal oral, direct contact and fomites

foodborne transmission by ingestion of contaminated food, water or shellfish

causes huge outbreaks
What are rotaviruses?
most common cause of diarrhea in children
incubation for 1-3 days and a 4-8 day clinical disease

fecal oral route transmission by direct contact

foodborne transmission by contaminated water and food

Mostly seen in winter months
vaccination has reduced outbreaks
What do you see with astro, adeno and parvo viruses?
incubation of about 10-70 hours

clinical dz 2-9 days

transmission by fecal oral route

foodborne transmission caused by uncooked food, food contaminated by infected workers
What are characteristics of viral foodborne illnesses?
short incubation period, more vomiting, less diarrhea, shorter duration of symptoms
What are characteristics of bacterial foodborne illness?
moderate incubation periods, lack vomiting and somewhat longer duration of illness
What are characteristics of parasitic foodborne illness?
long incubation period with longer duration of illness
How are parasites integrated into food?
some parasites spend essential parts of their life cycle in food animals and are transmitted by ingestion of undercooked meat
How are parasites accidentally contaminating food?
some parasites are environmentally stable and persist in soil and water. These contaminate the surface of food. Transmitted by ingestion of uncooked food and contaminated water
What are examples of parasitic foodborne disease?
toxoplasma - cats def host
trichinella spiralis - rodents, pigs,bears and humans
Taenia spitalis - humans def,cattle intermediate
Taenia solium - humans def, swine intermediate
What is taeniasis?
name of the intestinal infection caused by adult stage tapeworm (pork or beef tapes)

humans get taeniasis from consuming infected meat
What is cysticercosis?
the name of the tissue other than intestine infection caused by the larval stage of the tapeworm

T saginata - in cattle not humans
T solium - in pigs and humans (neurocystucercosis) by consuming tapeworm eggs from human feces
What are examples of accidental parasitic contaminants?
Cryptosporidia spp - waterborne
Giardia spp - waterborne
Echinococcis spp eggs in canids
Fasciola hepatica - intermediate stage on veggies
Toxacara spp - VLM
Ascaris lumbricoides - human round worm
Cycospora cayetanensis - tropical coccidia
What are the general rules for prevention of meat associated parasites?
avoid exposure of food animals to parasite that can be transmitted by meat
slaughter house inspection keeps infected meat out of the food supply
Freezing kills some parasites
washing hands after handling raw meat
cook meat thoroughly
How can you prevent the contamination of food with parasites?
Treatment of feces both human and animal to kill parasites
treatment of carriers
reduce the amount of parasites applied to fields
How are bacterial foodborne illnesses caused by intoxication?
preformed toxins in food

bacteria replicates in food not GI tract

very rapid onset, short duration
How are bacterial foodborne illnesses caused by infection?
bacteria colonize in the GI tract then mediate disease by producing toxins and invasion by septicemia

slow onset, long duration
What are examples of organisms that cause bacterial intoxication?
Staphylococcus aureas - skin
Bacillus cereus - soil
Clostridum botulinum - soil
Clostriduium perfringens - GI of animals
What are examples of organisms that cause bacterial infection?
Camplyobacter jejuni - GI
Salmonella spp - GI, eggs
E. coli - GI
Vibrio cholerae - waterborne
Listeria monocytogenese -soil
How are bacterial toxins named?
by type
--exotoxin
--endotoxin
by tissue
--enterotoxin
--neurotoxin
--nephrotoxin
What is an endotoxin
a bacterial toxin that is gram negative and associated by its structural components
What is an exotoxin?
a bacterial toxin that is gram positive that is usually found at the site it infects
How can you identify inspection legends?
USDA inspection legends are circular for meats and for poultry

stamp is unique to processing plants
poultry has a "P" before the number
What do agencies regulate?
USDA and FDA regulate food that cross state borders and are exported

state government regulate interstate products

Local healthy department inspect restaurants

labeling for passed, condemned and includes everything in the product
What is the HACCP?
Hazard Analysis and Critical Control Point

a system for preventing contamination of food during processing

IDs what those hazards are

implements procedures to prevent that problems from occurring at critical point
What are the seven steps for HACCP?
-analyze hazard
-ID critical control points
-establish procedures to monitor the critical control points
-establish corrective actions to be taken
-establish procedures to verify that the system is working
-establish effective record keeping to doccuments the HACCP system
What is FMIA?
Federal meat inspection act

requires inspection of all meat sold from livestocks

-includes cattle,sheep,swine,goats,equids
-excludes
poultry cervics, alligators, rabbits

interstate and export
excludes intrastate, own use, stores that are out but don't slaughter
What happens with stress associated with transportation?
shrink
dark firm dry
pale soft exudate
What is shrink?
condition where stress of transport causes muscle/fat tissue to lose water holding capacity
What is dark firm dry?
condition see in all livestock but mostly in cattle where you see a PRE-mortem depletion of muscle glycogen, see high pH in muscle
What is pale soft exudate?
a condition seen in all livestock but more common in pigs with porcine stress syndrome

a POST-mortem depletion of muscle glycogen, lactic acid accumulation and low pH in muscle
What is entailed in antemorteum inspection of lifestock?
inspection of individual live animals prior to slaughter
animals are observed at rest and in motion
inspector makes a disposition
dead, dying, diseased and disabled are condemned
What are human ways to slaughter livestock?
Stun then ensanguinante
captive bolt - cattle sheep goats and swine
Fire arms - cattle sheep, goats, swine calves
electricity cattle sheep, goats, swine calves
CO2 -swine sheep calves
What is ritual slaughter?
kosher slaughter

cut stun animals
How is the animal prepared after slaughter?
skinned, dehided and dehamed
head is removed
evicerated
shrouded
chilled
***dressing is a common source of meat contamination***
What is entailed in post morteum inspection?
done ASAP after carcass dressing
consumer safety is priority vs waste
organoleptic
LN important
localized conditions trim and pass
generalized retain for further inspection or condemn whole part/carcass
What is adulterated mean?
including and added, foreign or inferior substance that cannot be removed after trimming
What does contaminated mean?
having materials on the surface

dirty, stained, infected can be removed by trimming
What does inedible mean?
parts not normally considered edible
What are the post mostem dispositions of edible parts?
passed - acceptable for human food
condemned - not used for human food
hold - pending for further testing
restrictions - needs to be heated, refrigerated for several days
What are SRMs?
specific risk materials

defined as inedible

classified based upon risk of BSE transmission to humans

examples:
all aged tonsils,distal ileum
i > 30 months
brain, skull,eyes
trigeminal ganglia
spinal cord
vertebral column
dorsal root ganglia
When is carcass trimming acceptable?
when there is local involvement with disease not transmissible to humans

remainder must be passed with or without restrictions
What do you do with liver, TB, taenia saginata, taenia solium, trichinella,neoplasia, bruises and icterus at postmortem inspection?
liver - condemn if abscessed
TB - trim local lesions condemn mulitifocal lesions
Taenia Saginata - local trim, freeze or condemn
Taenia Solium - condemn
Trichinella - nothing is done
Noeplasia - trim local, condemn generalized
Bruises - trim
Icterus - condemn
What is poultry?
any domestic bird whether alive or dead
inspection must ensure poultry is wholesome not adultered

exceptions
-personal use
-business that out and sell
-produce < 1000 and sell directly to customer
-small processors < 20,00 birds per year
What is done with ante mortem inspection in lots?
PPIA requires poultry to be slaughtered using good comercial practice
What is done with post mortem inspection in lots
all body parts except head and feet inspected

vicera left attached to carcass for inspection
Who regulates seafood hygine?
FDA
HACCP programs are mandatory in all seafood plants
What are bacteria found in seafood?
vibriosis
Clostridium botulinum, perfrenges
salmonella
What are viruses found in seafood?
hepatitis A
Norovirus
What are parasites found in seafood?
diphyllobothriun (tapes)
Anisakis (nematode)
Gnathostoma spinigenum (nematode)
Capillaria phililinensis (nematode)
Flukes
What are marine toxins?
natural toxins
-fish (puffer fish)
-shell fish (paralytic Shellfish poisoning)

Chemical contaminants
-methyl mercury
- pesticides
What are ways to preserve seafood?
control bacterial growth
prevent autolytic change at the cellular level
killing microbes by either heat, freeze, radiation, ozone
inhibit growth by drying, smoking, adding sugar or acid
What is ionizing radiation?
high energy beams of radiation pass through food on a conveyer belt

gamma rays - penetrating type, can perform before or after packaging with no residue

approved for poultry, pork, beef spices and grains

common in Europe
What is Ozone?
reactive oxygen species that acts by oxidating biologic compounds

degrates O2 in 20 minutes with no residue
kills parasites, fungi, bacteria and viruses
reduces spoilage of meats

FDA approved since 2001
purify drinking water
toxic to people in occupational safety
What are the steps for accreditation?
online certificate
USDA seminar
DVM
Complete USDA state specific orientation
license in slate you work
send form in
What does type 1 accreditation involve?
excludes food and fiber animals, birds, farm animals

3 units renewed every 3 year
What does type 2 accreditation involve?
no exclusions and 6 units of training to be renewed every 3 years
How are eggs graded?
graded by quality of shell, air cell, egg white, egg yolk

graded individually

low quality eggs (grade B) are egg products not home eggs
How are eggs cleaned?
washed to remove cuticle that naturally seals shell to increase water/CO2 loss

wash in warm water (warmer than egg)
use detergent
rinse with disinfectant
What is salmonella enteriditis?
bacteria that humans get by eating raw eggs

bacteria infects ovaries of healthy hens causing egg associated salmonellosis

transmission also occurs via surface contamination of shells
How is salmonella controlled?
pasturization and cooking, denature inedible eggs
What is the PMO?
pasteurized milk ordinance

makes sure milks collected in stainless steel bulk containers are not stored there more than 4 days before transport in insulated trucks
What does pasteurization do?
kills common pathogens such as coxiella burnetii

inactivates enzymes and increases shelf life

cooled to 45 F
<20,000 bacteria/mL
< 10 coliforms bacteria/mL
Phosphatase test negative

no bacteria limit for cheese, coliform < 10/mL
What is batch VS continuous pasteurization?
batch - held at temperature, one temperature and one time

continuous - by monitor transit time (less cooked taste)
What are the basic parts of a milking machine?
milking unit - performs milking
Pulsator - removes air
Vaccum - sucks milk down
Milk receptor - collects milk
Where does bacteria in raw milk come from?
teat canal
mastitis organism
post harvest contamination
skin from the teat
What does Grade A milk leaving the farm have?
cooled to 45F/7C within 2 hours
somatic count < 250,000
no positive residue test
How is milk cleaned?
pre-rinse - remove fat, sugar and solides

wash - hot chlorinated alkaline detergnet >120 with air to remove protein

rinse - remove chlorinate detergent before adding acid

Acid rinse - removes mineral deposits

**sanitize by flushing with sanitizer 30 minutes before milking