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41 Cards in this Set
- Front
- Back
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What is Food net?
What is is based on? |
An active surveillance on a subset of states for disease
-based on 10 states. ~46 million people -extrapolate results for the whole country |
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What is pulse net?
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used to track and evaluate salmonella and diseases
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what population does pulse net use
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all 50 states and 82 countries
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What is sugalosis?
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infection with sugella
-caused by human fecel matter that causes sickness |
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What are the contributing factors to food borne ilness?
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-improper holding temperatures
-inadequate cooking -contaminated equipment -food from unsafe source -poor personal hygeine |
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What are the 5 steps to FBI?
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Pathogen...
1) enters food supply 2) survives the intrinsic qualities of the food 3) survives the processing parameters of the food 4)food consumed by susceptible person 5) organism or by product,reach levels capable of causing illness |
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What are characteristics of an INFECTION?
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usually take time.. = >13 hours
-immune response, swelling, inflammation and Fever (common for infection) |
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what are characteristics of INTOXICATION?
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Food borne (toxin) is in the food as you eat it, immediate toxin release
time= 30mins-1days ex) botulism->neurotoxin |
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What are characteristics of ATOXICOINFECTION?
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when you consume an organism that produces the toxin as it goes through growth
ex)baccili cerus |
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What types of microorganisms are found in soil and water?
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-bacteria, yeast, molds, parasites, viruses
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How can Water and soil spread organisms around?
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-run off water
-rain water -sea water: predominantly GN's |
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What types of microorganisms are found in plant and plant products?
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mostly bacteria, yeast and molds
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What are specific molds found in plant and plant products? which ones
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Aflatoxin-peanuts
patulin-rotting apples dilysergic acid- ... |
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What family of organisms are found in the feces of GI tract?
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Enterobacteriaceae
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What type of microorganisms (M/O) are found in animal feeds?
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-chicken feed may contain salmonella (colonizes in intestinal tract)
-listeria in silage |
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What causes food handlers to be sources of M/O?
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-cross contamination
-poor personal hygiene -skin -nasal cavity -yeast, molds,gp -transport around a processing plant -air source (should control through filtering air- HEPA filter may be required) |
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In order for a M/O to grow to levels capable of making a susceptible individual sick, what must happen?
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organism or byproduct must reach levels capable of causing illness by surviving the host defense mechanism.
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What does a M/O have to do to survive in a human host?
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-has to survive stomach acid,
-must attach/ colonize the intestinal wall, must -must survive defense mechanism (lymphatic system) -must produce a toxin to get into the lymph system |
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What is LAB?
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lactic acid bacteria
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What is a good source of toxoplasma gondi?
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litter box- cats can shed in urnine (dont want pregnant women to clean litter box-will infect infant)
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Where is giardia found?
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in beaver fecal matter
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What is C and S and what does it tell us?
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Cleaning and Sanitizing practices.
-Tells us if there is post processing contamination (coliforms) |
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what is silage and how is it a source of a FBI?
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it is the cut up green materials o fams (plant material-hay and corn) that is put into a silo and ferments
--If it is not made correctly it can cause a FBI |
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What are the Intrinsic qualities of a a food that are considered with regards to FBI?
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FATTOM
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What would the F indicate in FATTOM?
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Food- Is it a potentially hazardous food? (i.e-high in protein and water activity)
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If the acid content of the food below pH 4.5 what do you need to kill Clostridium Botulinum?
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need to use a hot water solution
b/c the acid kills the vegetative state of cells |
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If the acid content of the food is above 4.6 what do you use to kill C. Botulinum?
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use pressure and heat to kill the vegetative state of C.Botulinum
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What part type of cells are the reproducing form?
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vegetative state
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What is the difference between Acidic and acidified food/
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acidic-naturally has low ph
acidified-need to add acidic materials to increase acidity of food |
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What is required in order to make an Acidified food?
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A schedule process- where the step by step process of the recipe procedure is sent to a professional in the field so they can figure out if you are adding enough acid to make it safe and whether its being added at the appropriate time- they verify process is correct
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What does FATTOM stand for?
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Food
Acid Temperature TIme Oxygen Moisture (water activity) |
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what does lysozyme do in tears?
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it prevents infection for M/O getting into eyes by acting as a disinfectant in tears
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What does lysozyme do in egg whites?
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b/c egg whites are a good source of protein, lysozyme inhibits bacteria in the cell wall of the egg whites
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what are means of preventing some microbial issues in animals?
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Stomach/intestinal flora
-immune system -lacto-ferrin and lacto-peroxidase in milk -lysozyme in egg whites, tears |
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what are antimicrobial activities in Plants?
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-Garlic: alicin is a natural protective agent (has a disulfide bridge that holds together teritary structure of protein bonds)--> heating deactivates the bond
-Essential oil of rosemary -cinnamon -hummulus lupulus- (HOPS in beer) used to prevent bacteria -Many herbs |
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What is the optimum pH for bacteria to grow?
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6.6-7.5
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What is the upper limit for most bacteria?
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9.0-9.5 ish
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What pH is very important in the food industry?
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4.6
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What type of microorganism has the widest range of pH?
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Molds
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What are the pH restraints for molds?
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min-1.0
max-11 |
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What are the pH restraints for yeast?
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min- 1.5
Max- 8.5 |
