Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
60 Cards in this Set
- Front
- Back
|
Foodborne intoxications- caused by a
|
chemical or biological agent that’s carried in food
|
|
|
•Foodborne intoxications the ()
|
Toxin causes illness, not the microorganism
|
|
|
Staphyloccoccus aureus-
|
non-spore-forming, facultative anaerobe
|
|
|
Enterotoxin-
|
inflames the intestinal linings of the host causing illness
|
|
|
Leon County Staph Investigation
|
Outbreak of staphylococcus aureus in north Florida
|
|
|
•Non-methicillin resistant Staphylococcus aureus is due to
|
poor infection control and medication handling procedures
|
|
|
Clostridium botulinum-
|
spore-forming obligate anaerobe with heat resistant endospores
|
|
|
•Mesophiles can't grow below a pH of
|
4.6
|
|
|
•Mesophiles produces a
|
colorless, odorless and tasteless neurotoxin on growth in food
|
|
|
Process of foodborne intoxication:
|
1-10 days after ingesting foodVisionEncrusted tongue Victim dies of respiratory failureDouble visionDilate pupils
|
|
|
•A pressure cooker can achieve the temperatures necessary to make the food heat-resistant when
|
canning
|
|
|
•If the heat is unsufficient, the () will grow and produce an ()
|
endospores, enterotoxin
|
|
|
•Products below a pH of () don’t require high temperatures in a pressure cooker
|
4.6
|
|
|
•Fatal condition where the endospores have germinated, grown, and produced the toxin in their intestinal track
|
Infant botulism
|
|
|
•Sometimes misdiagnosed as SIDS- Sudden Infant Death Syndrome
|
Infant botulism
|
|
|
•Bacillus cereus
|
Produces two different toxins that differ in disease symptoms Associated with consumption of veggies, salads, casseroles and meat dishes and rice
|
|
|
- mold toxins
|
Mycotoxins
|
|
|
•cause cancer
|
Carcinogens-
|
|
|
•cause birth defects
|
Teratogens-
|
|
|
• cause hallucinations
|
Hallucinogens-
|
|
|
• Carcinogen
• Mycotoxin produced by the mold Aspergillus flavus • Grows in corn, peanuts and other oil seed crops |
Aflatoxin
|
|
|
•Produced by mold on apples ; Carcinogen
|
Patulin
|
|
|
Mycotoxin in grains responsible for the Salem trials and St. Anthony's fire because of ergotism in grains
|
Ergotism
|
|
|
•Source of the drug LSD, known for hallucinations, visions, and out-of-body sensations
|
Ergotism
|
|
|
pathogenic Non-spore forming, facultative anaerobes that cause illness; associated with uncracked eggs
|
Salmonella
|
|
|
•pathogen resistant to freezing, drying, and heat Psychrotroph
Found in unpasteurized milk, cheese, veggies, poultry, lunch meat, and seafood |
Listeria monocytogenes-
|
|
|
•Facultative anaerobe
Associated with farm animals, fecal water, unpasteurized milk and dairy products |
Campylobacter jejuni
|
|
|
•Non-spore forming, facultative anaerobe
Associated with pigs, but also wild animals and rodents |
Yersinia enterocolitica
|
|
|
•Non-spore forming and facultative anaerobe
Symptoms: diearrhea, cramps, nausea, vomiting, headache skin lesions, low blood pressure, and septicemia Sources are: oysters, shelfish in the Gulf of Mexico |
Vibrio vulnificus
|
|
|
Toxin-mediated infections
|
Cause microorganism to produce toxin
|
|
|
Found in intestinal tract of humans and feces water
Found in hand prep foods: veggies, mixed food |
Shigella species
|
|
|
Found in cooked meat and gravy
|
Clostridium perfringens
|
|
|
Non-spore forming survives freezing and acidic conditions
Source: cattle |
Escherichia coli 0157:H7 E. coli
|
|
|
•Cooking meat to () degrees Fahrenheit; good hygiene
|
155
|
|
|
•Smallest microbial contaminants
|
Viruses
|
|
|
•Resides in the human intestinal tract and contaminated water
Responsible for 50% of all food borne outbreaks of gastroenteritis in the U.S. |
Norwalk virus
|
|
|
•Leading cause of gasteroenteritis in infants and young children
Pathogen resides in the intestinal tract and contaminated water |
Rotavirus
|
|
|
Found in pigs, bears, and deer and shedded fece
Extreme infections cause muscle contraction problems Can remain infectious for 25-30 yearsOutbreak of this disease occurred in 1930’s and 40’s and again in 1990 |
Trichinella spiralis
|
|
|
Roundworm infection
Source: marine/raw fish |
Anisakis simplex
|
|
|
Largest intestinal round worm infection 15-35 cm
Most common parasite in humans |
Ascaris lumbricoides
|
|
|
Protozoan parasite
Sources: wild animals- beavers and bears, domestic animals, humans Contamination: through infected food handlers and veggies |
Giardia duodenalis
|
|
|
Leading cause of waterborne disease in the U.S.
|
G. duodenalis
|
|
|
Protozoan infestation
Symptoms: big lymph nodes in the neck, headaches, muscle pain, and rashes 50 percent of people in the U.S. carry the parasite and the infection goes unnoticed except for flu-like symptoms, that disappear or birth defects in pregnant women Source: animal/cat feces |
Toxoplasma gondii
|
|
|
Protozoan infestation Chemically resistant
Characterized by severe watery diahrrea Found: humans, cattle, domestic animals, and fruits and veggies |
Cryptosporidium parvum
|
|
|
•1993 Milwaukee water supply caused 400,000 cases of infection
|
Cryptosporidium parvum
|
|
|
Found: raspberries, strawberries
|
Cyclospora
|
|
|
•6. Avoid the temperature danger zone
|
40-140 degrees
|
|
|
•7. Heat leftovers to
|
165
|
|
|
- Found in nasal passage and infected sores of humans
Produces an ENTEROTOXIN which causes illness |
Staphylococcus aureus
|
|
|
Mesophile
- Microorganism is heat stable, but the toxin is not - Symptoms: sudden onset, dilated pupils, double vision, encrusted tongue; can be fatal |
Clostridium botulinum
|
|
|
- Produces 2 different toxins which have different effects- Common hosts include: vegetables, salads, casseroles, meat dishes- Toxins are heat stable; one toxin is EMETIC
|
Bacillus cereus
|
|
|
(mold toxins)
|
Mycotoxins
|
|
|
• - grows in corn, peanuts, oil seed crops
|
- Aflatoxin
|
|
|
• - - grows in moldy apples
|
patulin
|
|
|
• - grows in grains (rye, wheat, barley, oats)
|
- Ergotism
|
|
|
- Found in contaminated water, contaminated meat, surface of chicken eggs
|
Salmonella
|
|
|
- Resists freezing, drying, heat; can grow at refrigeration temperatures - Symptoms: nausea, vomiting, diarrhea, headache, fever, chills, backache, meningitis, encephalitis, septicemia, uterine and cervical infections
|
Listeria monocytogenes
|
|
|
• - Found in unpasteurized dairy products, raw vegetables, poultry, cured lunch meats, and seafood
|
Listeria monocytogenes
|
|
|
- *Causes more foodborne illness than any other pathogen*
|
Campylobacter jejuni
|
|
|
- Found in fecal-contaminated water, unpasteurized dairy products, and commonly associated with farm animals, such as poultry carcasses
|
Campylobacter jejuni
|
