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RS Ch1 outbreaks
Food and Water Outbreaks and Prevention
| Question | Answer |
|---|---|
| 1854 London Epidemic (who found it and what was it) | Asiatic cholera, John Snow, Broad Street Well |
| How did Snow stop the London outbreak? | Removed the handle of the Broad street well |
| How did Broad St. Well become contaminated? | House drain with 4 cholera deaths drained right into the well |
| first big epi study | Snow in London |
| 1892 cholera outbreak confirmed (how and by whom) | Vibrio cholerae isolated from drinking water by Koch |
| 1940 Genessee River | raw sewage into drinking system |
| 1939 typhoid fever | dye tests confirmed sewer water got into drinking water |
| source of giardia | protozoa, humans, beaver, muskrat |
| cryptosporidium | protozoa, fecal oral |
| legionnaires disease | water storage facilities, hospitals, hotels |
| Bugs in raw milk | salmonella, campy, listeria, staph aureus |
| More than 75% of deaths by know pathogens are caused by | salmonella, listeria, toxoplasma |
| 0 F or less | frozen foods |
| 5F for 20 days | trickinella is killed |
| 145 for 30 min | Batch pasteurization |
| 160 for 15 sec | HTST pasteurization |
| 180-212 | Good dish sanitization, staph not inactivated |
| 212 for 10 to 20 min | botulinum inactivated |
| 191 for 1 sec | UHT past. |
| 212-240 | canning temp for fruit, pickles |
| 240-250 for 10 min | low-acid veggies, meat and poultry |
| PHF | water activite of 0.85 or more, ph of 4.6 or higher |
Created by:
jpankey
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