Topic 3: Part B

Question 1

Microbial food poisoning (food borne illness) stats

Answer 1

• 4 million cases every year in Canada
• 77% of cases occur in food service establishments
• 20% of cases occur in the home
• 3% of cases occur in food processing

Question 2

Major source of contamination of food is..

Answer 2

food handlers

Question 3

3 hazards

Answer 3

• physical
• chemical
• biological

Question 4

Physical hazards

Answer 4

• metals
• broken glass
• stones
• jewelry
• wood

Question 5

Chemical hazards

Answer 5

• sanitizer
• pesticides
• paint
• excess food additives
• natural toxins

Question 6

Biological hazards

Answer 6

• molds
• bacteria
• viruses
• parasites

Question 7

Food borne illness can be causes by ..

Answer 7

infection or intoxication

Question 8

Infection

Answer 8

• multiplies and infects tissues in the body
• imbalance of osmotic pressure occurs resulting in diarrhea
• damaged cells in intestinal tract signal the brain to trigger vomiting
• fevers occur
• ex: salmonella, shigella

Question 9

Onset of symptoms for infection take ..

Answer 9

12 hrs to 2 days.

Question 10

Shigella

Answer 10

typical food illness starts 1-2 days

Question 11

Intoxication

Answer 11

• produce toxins as they multiply which cause harm to tissues
• toxins grow if food isn’t stored properly
• toxins can cause damage to cells that line the intestinal tract, and can travel to kidneys and damage there.
• ex: staphylococcus aureus, clostridium botulinum

Question 12

Onset of symptoms of intoxication take..

Answer 12

a few hours, very fast.

Question 13

Staphylococcus aureus is..

Answer 13

anaerobic and doesn’t require oxygen

Question 14

Symptoms of intoxication

Answer 14

• Headache
• Nausea
• Vomiting
• Dehydration
• Abdominal pain
• Diarrhea
• Fatigue
• Fever

Question 15

FATTOM

Answer 15

• F: food (high protein)
• A: acid
• T: temp
• T: time (2-4 hrs outside fridge)
• O: oxygen
• M: moisture

Question 16

Danger zone for food temperature

Answer 16

4C to 100C

Question 17

Salmonella

Answer 17

• found in human and animal feces
• enter food via contaminated water, cutting boards, contaminated meat products, cracked eggs, bits of feces in food
• onset symptoms 1-2 days duration 1-7 days
• can be fatal to infants, elderly or sick

Question 18

Leading cause of food borne illness in North America

Answer 18

salmonella 2-4 million cases.

Question 19

Symptoms of salmonella

Answer 19

• nausea
• headache
• diarrhea
• abdominal pain
• chills
• fever
• vomiting
• dehydration
• long term complications: severe arthritic symptoms

Question 20

Typical food involved w salmonella

Answer 20

• raw/undercooked eggs
• meat (especially poultry)
• raw milk
• raw sprouts/seeds
• unwashed raw fruits/veggies

Question 21

Prevention of salmonella

Answer 21

• cook eggs and poultry thoroughly
• pasteurize milk/juice
• irradiate chicken
• avoid cross contamination
• proper hand washing
• appropriate kitchen clean up
• use of disinfectant cleaners/ sanitizers (eg. bleach).

Question 22

Staphylococcus aureus

Answer 22

• common bacterium present in nasal passages, throats, on the hair and skin of 30-40% of healthy people and animals
• responsible for 20-40% of all cases of food poisoning
• food handlers usually main source of outbreaks
• toxin produced by the bacteria that actually causes illness

Question 23

Staph. Aureus has ability to….

Answer 23

make 7 different toxins. toxin is what causes illness

Question 24

Staph. Aureus multiply rapidly at…

Answer 24

room temp to produce toxins that are resistant to heat and cannot be destroyed by cooking

Question 25

Staph. Aureus bacteria itself can be killed by..

Answer 25

very high heat (121 in moist heat for 15 min, 170 dry heat for an hour) and a sanitizing agent

Question 26

Staph. Aureus toxins produced though are..

Answer 26

heat resistant and stable at boiling temp so won't be killed by boiling food

Question 27

Onset and symptoms of Staph. Aureus

Answer 27

- onset 30min-8 hrs - duration 1-2 days - symptoms: nausea, diarrhea, cramps, dehydration - severe cases: headache, muscle cramping, blood pressure change - rarely fatal

Question 28

Susceptible foods for Staph. Aureus

Answer 28

- meats - seafood - poultry - cheese - egg products (eg. custard) - whipped butter - salads/sandwich fillings with mayonnaise (eg. tuna, egg, potato, macaroni, chicken) - bakery products (eg. cream-filled pastries, chocolate éclairs, milk/milk products)

Question 29

Presentation of Staph. Aureus

Answer 29

do not allow infected persons prepare food; thorough heating and cooling of food; good sanitation

Question 30

Escheichia Coli Strain (0156:h7)

Answer 30

- newer strain - onset 12-18 hrs - duration up to 8 days - symptoms: nausea, vomitting, watery/bloody diarrhea, abdominal pain, dehydration - 2-7% causes lead to hemolytic uremic syndrome and kidney failure - hamburger disease

Question 31

Typical foods where you get E. Coli

Answer 31

- raw undercooked meat - raw milk - unpasteurized fruit juices

Question 32

Prevention of E. Coli

Answer 32

cook meat thoroughly especially ground meat. pasteurize milk and fruit juice. avoid cross contamination. only lives on surface of meat

Question 33

Clostridium Botulinum

Answer 33

- anaerobic bacteria present in soil, water, plants, intestinal tract of animals/fish - produce most powerful natural toxin that blocks nerve function - intoxication not infection.

Question 34

Typical foods for Clostridium Botulinum

Answer 34

- found in improperly home canned or commercially canned foods, especially low acid home canned foods. (leaky, bulging, dented, broken cans) - found in items tightly sealed (flavoured oils, canned goods) - honey has extreme low doses of this

Question 35

Symptoms and onset of clostridium botulinum

Answer 35

- 12 to 72 hrs - symptoms: double vision, unable to swallow, speech difficulty, and progressive paralysis - long term: fatigue shortness breath. can be fatal and antitoxin is required

Question 36

Prevention of clostridium botulinum

Answer 36

sterilize canned foods, cook/reheat food properly (spores are killed at 120C for 10 min)