cause of the largest waterborne outbreak in US 400,000 ppl infected
cryptosporidium parvum
resistant to chloronation
cryptosporidium parvum
problem in daycare centers
rotavirus or cryptosporidium parvum
Giardiasis
Giardia duodenalis
backpacker's nemesis
Giardia duodenalis
Scombroid poisoning toxin
histamine
Tuna, bonita, mackerel, mahi mahi
Scombroid poisoning
reddening face and neck
sweating
burning/tingling mouth
headache
scombroid poisoning
Ciguatera fish poisoning toxin
ciguatoxin
Predatory reef fish
ciguatoxin
reversal hot/cold sensations
tingling in fingers/toes
joint muscle pain
ciguatoxin
toxins are heat stable
shellfish poisoning
PSP
paralytic shellfish poisoning
NSP
neurotoxic shellfish poisoning
ASP
Amnesic shellfish poisoning
Pacific & New England coast (colder water)
paralytic shellfish poisoning
PSP toxin
saxitoxin
Red Tide is associated with:
Karenia brevis
Gambierdiscus toxicus
HAB
harmful algal blooms
neurotoxins are produced by
consumption of algae
karenia brevis and gambierdiscus produce which toxin
saxitoxin
Neurotoxic shellfish poisoning toxin
Brevetoxin
Only toxin not associated with scallops
brevetoxin
toxins associated with hot/cold sensations
brevetoxin
ciguatoxin
Amnesic shellfish poisoning toxin
domoic acid
warmer waters of gulf and caribbean
NSP - brevetoxin
waters of pacific NW & east of Canada
ASP - domoic acid
confusion
memory loss
disorientation
seizure
death
domoic acid
puffer fish produces this toxin
tetrodotoxin
potent neurotoxin
tetrodotoxin
Fugu poisoning
tetrodotoxin - puffer fish
parathesia, dizziness, resp. failure, tremors, convulsions, death
fugu poisoning
fungi commonly cause
food spoilage and sometimes illness
grows well in acidic food w/ low water activity
mold
True or false - cooking kills molds
true - but not the toxin they produce
toxins produced by molds are called
mycotoxins
produces aflatoxin
Aspergillus flavus
Turkey X disease
aflatoxin
aflatoxins cause
liver cancer
FDA guidelines for moldy foods
hard food - cut off mold plus 1 inch
name 3 mycotoxins
aflatoxin
achratoxin
psoralen
Spoils food, not harmful
yeast
produces slime layer
yeast
true or false - mushroom toxins are destroyed by cooking
false
found in pottery, pipes, crystal, paint
Lead
pipes, containers
copper
gray enamelware
cadmium
galvanized containers
zinc
CRM
corrosion resistant materials
any material that maintains its original surface characteristics under prolonged exposure to heat, cold and chemicals
corrosion resistant materials
all food contact surfaces must be made out of
CRM
pesticides can contaminate by
surface contamination during production
plant uptakes pesticide during prod
surface contam. by application of pesticide in food service
GRAS
generally recognized as safe
never use to mask spoilage
use in recommended amounts
food additives
flavor inhancer
5th basis taste "Umami"
Monosodium Glutamate
Symptoms of MSG allergy
flushing of face
dizziness
headache
dry burning throat
nausea
potato of vegetable whitener
sulfites
antimicrobial
sulfites
used in wine, frozen shrimp, dired fruit, frozen potatoes
sulfites
if present in greater than this amount, it must be declared on label
10 ppm
alternatives for sulfites
citric acid
lactic acid
ascorbic acid
erythorbic acid
gluconic acid
acetic acid
sulfite symptoms
nausea
diarrhea
breathing difficulties
coma
loss of conciousness
death
Name 6 common food allergens
Milk and Dairy products
Eggs and egg products
Fish and shellfish
Wheat
Soy and soy products
Peanuts and tree nuts
Name 6 symptoms of food allergies
Itching in and around mouth, face, scalp
Tightening in throat
wheezing or shortness of breath
swelling of face, eyes, hands, feet
gastrointestinal symptoms
loss of conciousness/death
Ways to protect guests from food allergies
Be able to fully describe menu items
If you are unsure about an item, urge guest to order something else
Ensure cookware and utensils are allergen free
Mode of infection of trichinellosis spiralis
Humans consume pork containing cyst
Larvae released from cyst into intestine
Larvae invade intestinal wall
Mature in 5-7 days
Reproduces
New larvae migrate through bloodstream to muscle
Larvae become encysted
Histamie associated poisoning
scombroid poisoning
what is pasteurization
heating to a very high temperature for a few seconds to kill pathogens
Four reasons for rejecting canned foods
can is dented
can is swollen
has an off-odor
milky substance
Produces neurotoxin that blocks the release of acetocoline in the nerve synapse causing an interruption of the electrical signal which results in paralysis
clostridium botulinum
T/F Vibrio parahaemolyticus causes low grade fever and chills
True
Three types of foodborne illness
Intoxication
Infection
Toxin mediated
Clostridium perfringens is found in what habitat
soil, air, water, gi tract
Two forms produced by bacillus cereus
diarrheal
emetic
T/F Symptoms of Staphylococcus aureus can occur in 6 hrs or less
True
What percent of the population carries Staphylococcus aureus?
40%
Clostridium botulinum is a ______ anaerobe
Obligate
Duration of clostridium botulinum
10 days
Name 3 foodborne intoxications
Clostridium botulinum
Staphylococcus aureus
Bacillus cereus
T/F Bacillus cereus requires a high infective dose
True
What temperature do you cook rice to?
135
Known to cause mastitis in cattle
staphylococcus aureus
T/F Flies are carriers of stapylococcus aureus
true
Three ways of preventing transfer of staph
Restrict those with infection
Cover wounds
Wash hands
Double vision is a symptom of what
Botulism
T/F Turkey is a common source for clostridium perfringens
True
Habitat of Ecoli
GI tract of animals
explosive diarrhea is a symptom of
clostridium perfringens
prevent clostridium perfringens by
cooking dressing seperate from turkey
50% death rate without medical treatment
clostridium botulinum
What can cause histamine to form in tuna?
Time-temp abuse
List two cestodes and the animals they are associated with
taenia saginatta - cattle
taenia solium - swine
Aspergillus flavis produces a mycotoxin called
aflatoxin
Three signs of yeast spoilage
slime layer
bubbles
alcohol odor
Onset and duration of trichinella spiralis
Onset: 0-28 days
Duration: 1-6 wks
Identify the bacteria:
I do not need oxygen to grow
I cause double vision and diff. swallowing
I am commonly associated with produce from the soil
I produce a deadly toxin when food is temperature abused
clostridium botulinum
Name 3 elements that are defense threats for establishments
Human
Interior
Exterior
The type of enterovirulent E. coli that produces a disease similar to shigellosis
enteroinvasive
HUS causes
kidney damage
Describe in detail how to calibrate a bimetallic thermometer by the ice point method
Fill a large container with crushed ice and tap water
Stir well
Insert thermometer stem up to sensory area into the water for 30 seconds
Do not touch bottom or sides
Rotate calibration nut until it reads 32 F
BP drops ___ for every ____ft increase in elevation
1 F
550
Used to measure temp of surface of food and equipment
Infrared thermometer
This type of thermometer is used to monitor internal temperature of a hamburger patty
thermocouple thermometer with penetration probe
Describe the steps in the boiling point method for caliberating a thermometer
put potable water in a pot
boil the water
place thermometer in the boiling water, no touching the bottom or side of pot
make sure the sensor area is submerged for at least 30 seconds
Hold thermometer with wrench and rotate until reading says 212 F
What is the contaminant in scombroid poisoning and how does the product become contaminated. What is the implicated food? How can scombroid poisoning be prevented?
Scombroid is a histamine. The histadine gets turned into a histamine through a spoilage bacteria called a proteus. The implicated foods are tuna, bonita, and mahi-mahi. Prevention is to control time and temperature abuse during storage and preparation
Describe in detail the disease syndrome caused by Trichinella spiralis (onset, symptoms, and duration)
Onset is 2 - 28 days, and duration is 1 -6 weeks. There are three stages of Trichinella spiralis. The first is the intestinal phase - nausea, vomiting, and ab cramps. Second phase is the muscle invasion in which the larvae matures in 5 - 7 days and causes edema, muscle pain, and remittent fever. Third is the convalescent phase which is a very slow recovery.
