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1 Codex Alimentarius
| Question | Answer |
|---|---|
| The Codex Alimentarius Latin word is | Book of Food |
| ___________ a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to: 1. foods, 2. food _______and 3. food ____ | Codex Alimentarius ; production ; safety |
| Codex Alimentarius Commission - established in ____by the _______________________ and the _____________________ | 1963 ; Food and Agriculture Organization of the United Nations (FAO); World Health Organization (WHO) |
| ______________________ - established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) | Codex Alimentarius Commission |
| The Commission's main aims are stated as being to protect the _____________ and ensure _____ in the international food trade. | health of consumers; fair practices |
| The Codex Alimentarius is recognized by the _____________ as an international reference point for the resolution of _______concerning food safety and consumer protection | World Trade Organization; disputes |
| Codex Alimentarius contains general standards covering matters such as: | 1. food labeling 2. food hygiene (HACCP) 3. food additives 4. pesticide residues |
| Codex Alimentarius contains general standards covering matters such as: | 5. procedures for assessing the safety of foods derived from modern biotechnology 6. guidelines for the management of official import and export inspection and certification systems for foods |
| Foodborne illness: • By naturally ___substances like poisonous mushrooms or reef fish • Foodborne disease can also be caused by a large variety of ___that affect the environment. | toxic ; toxins |
| Foodborne illness: • arises from improper handling, preparation, or food storage • by _____(contaminants) • by _____________in food | chemicals ; pesticides or medicines |
| Good hygiene practices________ food preparation can reduce the chances of contracting an illness | before, during, and after |
| regular ________ is one of the most effective defenses against the spread of foodborne illness | hand-washing |
| The action of monitoring food to ensure will not cause foodborne that it illness is known as ___ _____. | Food Safety |
| Most common cause of foodborne illness | BACTERIA |
| common bacterial foodborne pathogens | Campylobacter jejuni; Salmonella spp; Escherichia coli O157:H7; Clostridium perfringens; Escherichia coli O157:H7 enterohemorrhagic (EHEC) |
| _____________which can lead to secondary Guillain-Barrѐ syndrome and periodontitis | Campylobacter jejuni |
| Campylobacter jejuni which can lead to secondary __________ and ________ | Guillain-Barrѐ syndrome; periodontitis |
| ______________is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens | Salmonella spp.- typhimurium infection |
| the "cafeteria germ" | Clostridium perfringens |
| ____________ which can cause hemolytic-uremic syndrome | Escherichia coli O157:H7 enterohemorrhagic (EHEC) |
| Other common bacterial foodborne pathogens : | Bacillus cereus; Escherichia coli; Listeria monocytogenes; Shigella spp; Staphylococcus aureus taphylococcal enteritis |
| Other common bacterial foodborne pathogens : | Streptococcus; Vibrio cholerae; Vibrio parahaemolyticus; Vibrio vulnificus; Yersinia enterocolitica ; Yersinia pseudotuberculosis |
| Less common bacterial agents: | • Brucella spp. • Corynebacterium ulcerans • Coxiella burnetii or Q fever • Plesiomonas shigelloides |
| _______which are excreted by the cell as the bacterium grows | exotoxins |
| True/False Exotoxins can produce illness even when the microbes that produced them have been killed | True |
| exotoxins Symptoms typically appear after _____ or more after eating contaminated food | 12–72 hours |
| Example of bacteria with exotoxins (4) | 1.Clostridium botulinum 2.Clostridium perfringens 3.Staphylococcus aureus 4.Bacillus cereus |
| refers to the effect of poisoning by Mycotoxins through food consumption | Alimentary Mycotoxicoses |
| _______– originated from Aspergillus parasiticus and Aspergillus flavus | Aflatoxins |
| Aflatoxins – originated from _______ and __________ | Aspergillus parasiticus; Aspergillus flavus |
| They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds | Aflatoxins |
| This toxin targets the liver, which will result in necrosis, cirrhosis, and carcinoma | Aflatoxins |
| Aflatoxins targets the liver, which will result in ______, ______, and ______ | necrosis; cirrhosis; carcinoma |
| ________– Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its Fumonisin B1 | Fumonisins |
| Crop corn can be easily contaminated by the fungi ___________, and its________ | Fusarium moniliforme; Fumonisin B1 |
| Fumonisins will cause | • Leukoencephalomalacia (LEM) in horses, • Pulmonary edema syndrome (PES) in pigs, • liver cancer in rats and • esophageal cancer in humans |
| common viral foodborne pathogens | Enterovirus; Hepatitis A; Hepatitis E; Norovirus; Rotavirus |
| ______ is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines, into the liver. | Hepatitis A |
| Hepatitis A is distinguished from other viral causes by its prolonged (_____) incubation period and its ability to spread beyond the _____and _______, into the ____. | 2–6 week; stomach ; intestines; liver |
| T/F Hepatitis A often induces jaundice, or yellowing of the skin | True |
| T/F Hepatitis A commonly leads to chronic liver dysfunction. | False = rarely |
| The virus has been found to cause the infection due to the consumption of fresh-cut produce which has fecal contamination | Hepatitis A |
| common parasite foodborne pathogens | Platyhelminthes; Nematode; Protozoa |
| Most foodborne parasites are zoonoses (Platyhelminthes) | 1. Diphyllobothrium sp. 2. Nanophyetus sp. 3. Taenia saginata 4. Taenia solium 5. Fasciola hepatica |
| Most foodborne parasites are zoonoses (Nematode) | 1. Anisakis sp. 2. Ascaris lumbricoides 3. Eustrongylides sp. 4. Trichinella spiralis 5. Trichuris trichiura |
| Most foodborne parasites are zoonoses (Protozoa) | 1. Acanthamoeba and other free-living amoebae 2. Cryptosporidium parvum 3. Cyclospora cayetanensis 4. Entamoeba histolytica 5. Giardia lamblia 6. Sarcocystis hominis 7. Sarcocystis suihominis 8. Toxoplasma gondii |
| a type of Toxins that , many of which are not produced by bacteria; | Natural Toxins |
| T/F Plants in particular may be toxic | True |
| Example of Natural Toxins | 1.Alkaloids 2.Ciguatera poisoning 3.Grayanotoxin 4.Mushroom toxins 5.Phytohaemagglutinin 6.Pyrrolizidine alkaloids 7.Shellfish toxin 8. Scombrotoxin 9. Tetrodotoxin 10. Foxglove |
| honey intoxication | Grayanotoxin |
| red kidney bean poisoning; | Phytohaemagglutinin |
| T/F Phytohaemagglutinin cant destroyed by boiling | False = can destroy |
| Shellfish toxin, including | paralytic shellfish poisoning,; neurotoxic shellfish poisoning; amnesic shellfish poisoning; ciguatera fish poisoning |
| fugu fish poisoning | Tetrodotoxin |
| T/F Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages | True |
| ______contains cardiac glycosides | Foxglove |
| Other pathogenic agents | Prions |
| _____, resulting in Creutzfeldt-Jakob disease | Prions |
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