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REHS: Food Science
Food Science; Foodborne Diseases
| Question | Answer |
|---|---|
| Reservoir: Soil, foods, feces, mud, dust; Vehicle: Improperly processed canned foods; Symptoms: GI pain, diarrhea or constipation, double vision, difficulty swallowing; Incubation: 2hr - 8 days | Botulism food poisoning |
| Reservoir: Skin, pus, sputum; Vehicle: Custard, cooked or processed meats, hollandaise sauce, dairy,(PICNICS); Sypmtoms: Nausea, vomiting, abdominal cramps, diarrhea; Incubation: 1-6 hours, average 2-4 hours | Staphylococcus food poisoning |
| Reservoir: Soil, poultry, pigs, vermin; Vehicle: Inadequately heated meats, roasts, stews, beef, poultry, gravies(CAFETERIAS); Symptoms: Abdominal pain, diarrhea, nausea; Incubation: 8-22 hours, usually 10-12 hours | Clostridium perfringes food poisoning |
| Reservoir: Spores found in cereals, spices; Vehicle: Inadequately refrigerated then inadequately reheated cooked foods (assoc. w/diarrheal type), rice (assoc. w/vomiting type); Symptoms: Diarrhea, cramps, vomiting; Incubation: 6-16 hours | Bacillus cereus food poisoning |
| Reservoir: Livestock, poultry, eggs, turtles, rodents; Vehicle: Uncooked meats, equipment, warmed foods, milk products; Symptoms: Abdominal pain, diarrhea, chills, fever; Incubation: 6-48 hours, usually 12-24 | Salmonellosis |
| Reservoir: Feces & urine of carrier; Vehicle: Contaminated water, milk products, shellfish, foods, flies; Symptoms: Fever, usually rose spots on trunk, diarrhea; Incubation: Average 14 days, usually 7-21 | Typhoid Fever |
| Reservoir: Feces of carriers; Vehicle: Contaminated water or foods, milk, flies, person-to-person; Symptoms: Fever, tenesmus, bloody stools; Incubation: 1-7 days, usually less than 4 | Shigellosis (Bacillary Dysentery) |
| Reservoir: Tissues, blood, milk, urine, infected animals; Vehicle: Raw milk from infected cows or goats; Symptoms: Fever, sweating, chills, joint/muslce pains; Incubation: 5-21 days | Brucellosis (Undulant Fever) |
| Reservoir: Nose, throat, mouth secretions; Vehicle: Contaminated salads or milk products; Symptoms: Sore throat and fever, vomiting; Incubation: 1-3 days | Streptococcal infections |
| Reservoir: respiratory tract of man; Vehicle: Contact, eating and drinking utensils, food, and milk; Symptoms: Cough, fever, fatigue, pleurisy; Incubation: 4-6 wks | Tuberculosis |
| Reservoir: Rabbits, deer fly, rodents, horseflies, wood ticks; Vehicle: Meat of infected rabbit, contaminated water; Symptoms: Sudden onset, with pains and fever; Incubation: 1-10 days, average of 3 | Tularemia |
| Reservoir: Wild and domestic animals, birds, man; Vehicle: Milk products, seafood, raw/rare meats; Symptoms: Diarrhea, cramps, fever, headache, vomiting, rash, appendicitis; Incubation: 3-7 days, usually 2-3 | Yersiniosis |
| Reservoir: Goats, cattle, man, fowl, soil, water, sewage; Vehicle: Raw milk/milk products, contaminated vegatables; Symptoms: Fever, headache, nausea, vomiting; Incubation: Few days to 3 weeks | Listeriosis |
| Reservoir: Oysters, sea water, sediment, plankton; Vehicle: Raw or lightly cooked seafood; Symptoms: Fever, chills, vomiting, nausea, diarrhea; Incubation: 16 hours | Vibrio vulnificus gastroenteritis |
| Reservoir: Dairy cattle, sheep, goats, ticks; Vehicle: Slaughterhouse, dairy employees, handling infected cattle; Symptoms: Heavy perspiration and chills, headache, malaise, (NO FEVER); Incubation: 2-3 weeks, average 20 days | Q Fever |
| Reservoir: Feces and vomitus of carries; Vehicle: Contaminated water, raw foods, flies, shellfish; Symptoms: Diarrhea, rice-water stools, vomiting, thirst, pain, coma, (NO FEVER); Incubation: Few hours - 5 days, usually 3 days | Cholera |
| Reservoir: Feces from infected persons; Vehicle: Water, food, milk, oysters, clams, person-to-person, fecal-oral; Symptoms: Fever, nausea, loss of appetite, jaundice, headache, fatigue, possible vomiting; Incubation: 10-50 days, average 30-35 days | Infectious hepatitis |
| Reservoir: Man, feces from infected food handler or sewage; Vehicle: Water, food, milk, ice, clams, possibly fecal-oral or fecal-respiratory route; Symptoms: Nausea, vomiting, diarrhea, abdominal pain, low fever; Incubation: 24-72 or 24-48 hrs, 3-15 days | Gastroenteritis, viral |
| Reservoir: Bowl discharges of carrier and infected persons, dog, beaver; Vehicle: Cycts, water, food, raw fruits, hand-to-mouth route; Symptoms: Prolonged diarrhea, abdominal cramps, weight loss, fatigue, nausea, gas; Incubation: 6-22 days, average 9 days | Giardiasis |
| Reservoir: Farm animals, man, fowl, cats, dogs, mice; Vehicle: Water, food, fecal-oral, person-to-person; Symptoms: Flulike symp., diarrhea, vomiting, nausea, stomach pain; Incubation: 2-21 days, average 2-10 days | Cryptosporidiosis |
| Reservoir: Urine and feces of rats, swine, dogs, cats, mice, foxes, sheep; Vehicle: Food, water, soil w/feces or urine of infected animal; Symptoms: Fever, rigors, headaches, muscular pains, thirst, vomiting, jaundice; Incubation: 4-19 days, average 9-10 | Leptospirosis (Weil's disease) |
| Reservoir: Pigs, bears, wild boars, rats, foxes, wolves; Vehicle: Infected pork, bear and wild boar meat; Symptoms: Nausea, vomiting, diarrhea, muscle pain, swelling of face/eyelids, difficulty swallowing; Incubation: 2-28 days, usually 9 days | Trichinosis |
| Reservoir: Urine/feces, dog/cats, cattle, pigs, mice/rats, water buffalo; Vehicle: Cercariae-infested drinking/bathing water (lakes/coastal sea waters); Symptoms: Dysenteric symptoms, rigors, dermatitis/itchy skin (Swimmer's Itch); Incubation: 4-6 wks | Schistosomiasis (blood flukes) |
| Reservoir: Small intestine of man, gorilla, ape; Vehicle: food, water, sewage; Symptoms: Worm in stool, abdominal pain, protuberant abdomen, skin rash, nausea, large appetite; Incubation: About 2 months | Ascariasis (intestinal roundworm) |
| Reservoir: Man, cattle, pigs, buffalo, mice/rats; Vehicle: Infected meat eaten raw, food contaminated w/ feces of man, mice, or rats; Symptoms: Abdominal pain, diarrhea, convulsions, insomnia, excessive appetite; Incubation: 8-10 weeks | Taeniasis (pork or beef tapeworm) |
| Reservoir: Man, frogs, dogs, cats, bears, man; Vehicle: Infected freshwater fish eaten raw; Symptoms: Abdominal pain, weight loss, anemia, weakness; Incubation: 3-6 weeks | Fish Tapeworm (broad tapeworm) |
| Reservoir: Respiratory and intestinal tract of man, cats, dogs, pigs, rats, wolves; Vehicle: Contaminated water, freshwater crabs or crayfish; Symptoms: Chronic cough, clubbed fingers, dull pains, diarrhea; Incubation: Variable | Paragonimiasis (lung flukes) |
| Reservoir: Marine mammals and fish (rockfish, salmon, cod, tuna); Vehicle: Contaminated fish eaten raw or undercooked; Symptoms: Stomach pain, nausea, vomiting, confused w/appendicitis; Incubation: Hours | Anisakiasis |
| Reservoir: Warm-water fish (barracuda, snapper, grouper, sea bass); Vehicle: Fish caught near shore from Pacific and Caribbean, coral reef fish; Symptoms: Numbness, tetanuslike spasms, heavy tongue, facial stiffness; Incubation: 1-8 hrs, usually 3-5 hrs | Ciguatera poisoning |
| Reservoir: Clams and mussels feeding on toxic dinoflagellates; Vehicle: Mussel/clams associated with Red Tides; Symptoms: Respiratory paralysis, lip trembling or numbness, loss of control of extremities and neck; Incubation: 5-30 min, up to 12 hrs | Paralytic Shellfish Poisoning |
| Reservoir: Scombridea family (tuna, bluefish, amberjack); Vehicle: Fish at room temp forming toxic histamine in muscle; Symptoms: Headache, burning mouth, nausea, vomiting, diarrhea, tingling of fingers, fever, cramps; Incubation: Minutes to 1 hr | Scombroid fish poisoning |
| Reservoir: Roach powder; Vehicle: Sodium flouride taken for baking powder, soda, flour; Symptoms: Acute poisoning, abdominal pain, vomiting, diarrhea, convulsions, paresis of eyes, face, finger muscles, and lower extremities; Incubation: Minutes to 2 hrs | Fluoride or Sodium fluoride poisoning |
| Reservoir: Galvanized iron; Vehicle: Acid food made in galvanized iron pots and utensils; Symptoms: Pain in mouth, throat, and abdomen followed by diarrhea; Incubation: Variable, short | Zinc poisoning |
| What is the difference between the diarrheal type and vomiting type of Bacillus cereus food poisoning? | Diarrheal type = toxin heat labile with 6-16 hour incubation time; Vomiting type = toxin heat stable with 1-6 hour incubation type. Common vehicle is specific to boiled and fried rice. |
| What specific agent is associated with Botulism food poisoning? | Clostridium botulinum and C. parabotulinum |
| What specific agent is associated with the "cafeteria bacteria" food poisoning? | Clostridium perfringens (C. welchi) |
| Pasteurizing all milk and milk products is the recommended prevention and control method for what diseases? | Typhoid fever, Shigellosis, Brucellosis, Streptococcal infections, Tuberculosis, Q Fever, and Diphtheria |
| What specific agent is associated with Traveler's diarrhea? | E. coli |
| What specific agent is associated with Q fever? | Coxiella burnetti |
| At what temperature range does the Listeria bacteria grow best at? | 37° to 113° F |
| What disease is associated with the poison from the Vicia faba bean and plant? | Favism |
| What are the possible symptoms of Mercury poisoning? | Fatigue, mouth numbness, loss of vision, poor coordination, hand tremors, blindness, and paralysis |
| What pH range do most microorganisms grow best at? | pH 6.6 - 7.5 |
| Hot food temperatures must be kept at a minimum of ____ and as high as ____. | 135°F and 165°F |
| What are the maximum hot food cooling time limits? | From 135°F (or from cooking temp) to 71°F within the first 2 hours; From 70°F (or from cooking temp) to 41°F or below within 4 hours. |
| What is Blue Baby Syndrome? | Occurs when an infant ingests food or water containing high levels of nitrates, which causes internal suffocation in infants (results in bluing of the face and lips). |
| What chemical food additive is associated with Chinese Restaurant Food Poisoning Syndrome? | Monosodium Glutamate (MSG) |
| What is the "danger zone"? | >41°F to <135°F = The ideal temperature range for bacteria reproduction and growth |
| At what temperature are most bacteria killed? | 165°F |
| Define "Potentially Hazardous Foods" (PHFs). | Food that is capable of growing or multiplying pathogenic organisms to dangerous, disease-causing levels, e.g., fresh meats and seafood, milk products, raw eggs, lettuce & other produce, etc. |
| There has been an increase of food poisoning in connection with a commercial food. What is the best procedure to investigate the situation? | Contact the manufacturer and find out the ingredients. |
| What is the infectious agent, reservoir, primary transmission, incubation period & effect of Cholera? | Vibrio cholerae bacteria; Resvr:Humans; fecal-oral= ingesting poop-contaminated water or food, most in poor countries; 2-3 hrs to 5 days; circulatory collapse due to watery diarrheal dehydration. |
| List the characteristics of Vibrio cholerae. | Bacteria, gram negative, survives aerobic and facultative anaerobic, produces enterotoxin that is heat labile. |
| Measures the fat content of milk; measures the freezing point of milk (to detect alterations such as dilution with water) | Babcock Test; Cryoscope |
| At what condition is botulism more susceptible/less viable? | High acid or high pH; (tolerates medium acid but prefers neutral environment) |
| Based on the Bacterial Growth Graph, characterize the rate of growth & deatth? Which phases are associated with release of which poisons? | Rapid rise and slow fall; Exotoxins released during incline; endotoxins occur during declin |
| How do you prevent staphylococcus food infections? | 1. Refrigerate cooked foods immediately upon cooling; 2. Use proper cooling techniques (> or = 41F w/i 6 hrs); 3. Instruct proper hygiene for food handlers. |
Created by:
Hasti44
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