Food Science; Foodborne Diseases
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| 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.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
Hasti44
Popular Science sets