Food & Feed Safety F2021

Name 7 intrinsic factors

(related to physico-chemical properties of the food itself) nutrient content, water availability, pH Eh (redox potential), salt content, antimicrobial compounds, mechanical barriers to microbes

Name 4 extrinsic factors

(related to storage and environment) temp, atmosphere, relative humidity, time

Explain what happens in Salmonella-induced colitis (4)

1. salmonella induced colitis drives a depletion of butyrate producing Clostridia (colonocytes consume butyrate) 2. antibiotic-mediated depletion of clostridia increases colonocyte O2 (normally they keep it low) 3. increased epithelial O2 drives an aerobic post-antibiotic pathogen expansion 4. a respiration driven salmonella expansion is. the gut is required for transmission (Salmonella exploit high O2)

What is typically the maximum size of a microbial population?

10^14

Step______ of HACCP assesses hazards

1; identify potentially hazardous foods, recognize the flow of food, identify the hazards, estimate the risks

Step _____ of HACCP identifies critical control points

2

Step _______ of HACCP set up procedures for Critical Control Points (CCP)

3; determine the requirements, using such factors as time, temp, and hygiene, that must be met at each critical control point to keep the food safe

Bacteria thrive between ___________, a region known as the Food Temperature Danger Zone

40-140 F, food must be kept colder or warmer than this range

Step_____ of HACCP: monitor critical control points

4; monitoring or checking to see that the requirements are being met, is one of the most important activities in the system; all employees should be involved

Step _______ of HACCP: take corrective action

5; what do you do if you find out that a CCP hasn't been met? Corrective action must be carried out immediately

Step _______ of HACCP: set-up a record keeping system

6; use organized, bound notebooks or written logs, monitor times and temperature regularly, keep HACCP system flowcharts up to date

Step _______ of HACCP: verify that the system is working

7; retrace the flow of food, check to make sure all controls are in place, observe employees and check log books; test the information in the logs against your own food temp measurements

Name 2 thermophiles

Bacillus Clostridium these form spores

What are 6 biological hazards?

Bacteria viruses endoparasites (helminths, cestodes, nematodes) protozoa prions toxins (mycotoxins, aflatoxins, seafood toxins, enterotoxins)

__________ is a point where specific control measures can be taken to 1. prevent foods from becoming contaminated 2. prevent contaminants from surviving 3. prevent further growth of contaminants

Critical control point (CCP)

Given an example of the relationship between EPA and FDA/ USDA

EPA determines the amount of pesticide residue allowed on foods and establishes the enforceable tolerances FDA and USDA work together to monitor food residues and enforces the tolerance limits

__________________ is a branch of public health that is concerned with all aspects of the natural and unnatural environment that may affect health

Environmental Health Definition

Compare endotoxins and exotoxins?

Exotoxins: proteins excreted by certain bacteria (heat-labile), specific (neurotoxin), highly toxic, often fatal, highly immunogenic, treatment of toxin with formaldehyde will destroy toxicity (toxoid remains), do not produce fever Endotoxins: LPS released when cell lyses, heat stable, causes fever diarrhea vomiting, weakly toxic, rarely fatal, poor immunogen, pyrogenic

__________ means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.

Food

________ system was developed by NASA to make sure that food served to astronauts traveling in outer space was absolutely safe

HACCP

_________ focuses on collection and processing activities, at the factory or processing plant, slaughter facility, distillery in this stage of the production chain for food safety

Harvest

What does HACCP stand for?

Hazard Analysis Critical Control Point

What is the goal of steps 4-7 in HACCP?

Help you monitor your system and verify that it's working

Does the EPA make regulations

NO they are only do risk assessment; regulations come from FDA and USDA

Are toxins in plants found throughout the plant?

No they can be in specific parts: leaves, stems, flowers, seeds, roots

_________ is the father of toxicology

Paracelsus; said that everything is poison and its the dose determines if it hurts you or not

________________ respiration is important for _________ pathogenesis

Sulfate; salmonella

_____________ works with the EPA to ensure that threatened and endangered species are not affected by environmental hazards such as pesticides

US Fish and Wildlife Service

What is the most common cause of foodborne disease outbreaks in the US?

Viruses (50%) then bacteria at 40%

What are 3 host factors that influence foodborne disease risk?

age (neonates/ elderly) pregnancy immune status

______ = P/Po where P is the vapor pressure of water in the substance and Po us the vapor pressure of pure water at the same temp

aw: (water activity) available water for bacterial growth lower the aw the less bacterial growth, important for shelf life of products

Give 3 examples of mechanical irritants of plants

awns, bristles, spines (bristlegrass, foxtail, yellow star thistle)

Name 6 biologic environmental harzards

bacteria, viruses, fungi, allergens, toxins, venoms

Why are the large population sizes of microbes is beneficial ?

big numbers, hard to comprehend; also why relying on disinfectant strategies is not super effective especially if you are starting with a big population (back to dirty in dirty out phrase)

Describe 2 characteristics pathogens

biological agent that causes disease or illness to its host generally cannot be seem, smelled, or tasted

What 3 hazards does food need to be free from?

biological, chemical, and physical hazards

Name 8 physical hazards

bone or bone chips, metal flakes or fragments, injection needles, BBs or shotgun pellets, pieces of product packaging, stones glass or wood fragments, insects or filth, personal items

_________ agents are responsible for causing the majority of environmental hazards

chemical

Bacteria are _____________, meaning they can use inorganic compounds for energy and growth

chemolithotrophs they can respire H2, nitrate, ammonium, sulfate, iron; they can perform acetogenesis and methanogenesis

Name 3 types of disinfectants

chlorine based, Quaternary ammonium compounds, iodine based

_____ physical removal of soil/ organic material

cleaning agents

What are 2 examples of microbe dispersal?

continental scale dispersal: studies showing they travel throughout world some exploit the water cycle: where they evaporate after a rain and will be released at the next rain or snow fall (Pseudomonas syringae)

____ lethal action on microbes

disinfectants/ sanitizers

Why are their rapid growth rates of microbes is beneficial ?

do it through binary fission and growth has three phases: lag, log growth, and stationary

What 3 things influence the toxic effects of an exposure?

dose, route and timing

________________ hazard refers to exposure to an environmental agent that has the potential to be hazardous or cause adverse health effects

environmental

Name 4 factors influencing foodborne disease development

extrinsic, intrinsic, processing, implicit

At what level does the USDA monitor food?

farm level; monitors food residues on meat and milk; oversees the National Organic Program; regulates organic food production

3 pillars of food security: _________ sufficient quantities of food available on a consistent basis ___________ having sufficient resources to obtain appropriate foods for a nutritious diet _________ appropriate used based on knowledge of basic nutrition and care, as well as adequate water and sanitation

food availability, food access, food use

___________L is the scientific discipline describing production, handling, preparation and storage of food in ways that prevent foodborne illness

food safety aka food hygiene

____________Having access to sufficient, safe, and nutritious food to maintain a healthy and active life

food security - both physical and economic access to food that meets peopled dietary needs as well as their food preferences

Name 7 reasons for the increasing prevalence of foodborne illness

food supply globalization modern transport changes in human population (increasing pop of immuno-compromised) global village: contact with travelers, immigrants, refugees change in lifestyle: more eating out change in farming and food processing (more intensive) veterincal integration of animal production processes and associated practices: recycling of food animal products that are fed to animal again (Salmonella, BSE)

___________: diseases, usually either infectious or toxic in nature, caused by agents that enter that enter the body through the ingestion of food

foodborne illness aka food poisoning

What 3 points does the HACCP system identify

good can become contaminated contaminants can increase contaminants can survive

What are 2 microbiome-mediated host factors that influence foodborne disease risk?

gut health/ diet antibiotic use - fiber diet vs fiber free diet, fiber free saw degradation of mucus layer protecting enterocytes

Through forming complex communities, bacteria can regulate ________,________, &______

health, disease and nutrition

Name 2 types of disinfection

heat, chemical

Name 5 chemical environmental harzards?

heavy metals, pesticides, solvents, chlorinated hydrocarbons, polyaromatic hydrocarbons

Why is the ease of dispersal of microbes is beneficial ?

ingested for nutrients and water, multiply rapidly, and induce you to disperse them through V and D

Name 6 physical environmental harzards

ionizing radiation, nonionizing radiation, noise, vibration, temperature, weather

Why is vibrio increasing as a foodborne illness?

it is associated with brackish water on the coast, shellfish are filter feeders. So we are degrading the coast environment and their is nutrient run off from say golf courses. Causes them to increase

What are 4 defense mechanisms of plants?

mechanical irritants, chemical defenses, insecticides, anti-nutritional factors

Give 2 examples of insecticides of plants

nicotine, pyrethrins

Give 2 examples of anti-nutritional factors of plants

nitrate/ nitrite trichothecene mycotoxins

Describe 3 characteristics of spoilage organisms

non-pathogenic, can be considered part of normal flora bacteria, yeast, molds, filamentous fungi metabolites can be indicators of microbial activity (bad smell)

Give 6 examples of chemical irritants of plants

oxalates, tannins, ricin, cyanide, alkaloids, glycosides

Name 8 chemical hazards. _______ sets tolerance levels for these hazards

pesticides, herbicides, growth hormones, antibiotics, additives and processing aids, lubricants, paints, cleaners and sanitizers FDA

Bacteria have been evolving for >3 billion years so they have tremendous ___________ and ___________ diversity

phylogenetic & metabolic

______________ any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product

physical hazards

Name 3 processing factors

plant setup & management, worker behavior, effectiveness of controls (HACCP)

_________ focuses food handlers, retail establishments, restaurants, food premises, soup kitchens in this stage of the production chain for food safety

post harvest

____________ focuses on farms, in fields, animal health, regulatory controls in this stage of the production chain for food safety (dirty in dirty out)

pre harvest

Name 3 psychrotrophs

pseudomonas enterococcus listeria (can grow in fridge)

Name the 4 categories of microorganism growth

psychrophile: organisms that are capable of growth and reproduction in low temperatures psychrotrophe: thrive at low temperatures between about 10°C and 20°C mesophile: A mesophile is an organism that grows at moderate temperatures thermophile: More images Web results Thermophile - thrives at relatively high temperatures, between 41 and 122 °C

Name 4 sources for physical contaminants. ______ plans utilized to decrease these hazards

raw materials, badly maintained facilities and equipment, improper production procedures, poor employee practices HACCP

Name 4 implicit factors.

related to physiological properties of bugs and community interactions) physiological tolerances, inoculum size, virulence factors, direct interactions NOTE: microbiome-mediated factors are least understood, basically community ecology, there are direct and indirect interactions

Why are microbes such formidable foes (and good friends)? (6)

small sizes ease of dispersal rapid growth rates large population sizes metabolic flexibility and genetic plasticity inhabit virtually all possible niches (environmental and host associated

______ total elimination of microbes- pathogenic and spoilage organisms

sterilization

At what level does the FDA monitor food?

store level; the test food produced in the US and foods imported from other countries with the exception of meat and milk

Bacteria can form __________ environments that reflects ___________ reactions and metabolism

stratified; redox (can apply to GI tract)

Why is the small size of microbes is beneficial ?

they are described in microns; they are so small and great in number that it is hard to dislodge them all, which is why it is not recommended to wash your chicken; they also truly inhabit a microbiome

__________ is a field of science that helps us understand the harmful effects that chemicals, substances, or situations, can have on people, animals, and the environment

toxicology; some also refer to it as the science pf safety because it has evolved from a science focused on studying poisons and adverse effects of chemical exposures, to a science devoted to study safety

Toxin/ toxicant comes from nature toxin/toxicant is man made

toxin; toxicant