Chapter 13

Name the primary causes of food-borne illness.

* Bacteria * Viruses * Parasites * Mold * Prions

Hemolytic Uremic Syndrome

* E. coli 0157:H7 * A disorder, usually in children, that occurs when an infection in the digestive system produces toxic substances that destroy red blood cells causing them to block capillaries, eventually resulting in kidney failure.

FDA Food Safety Modernization Act

* Focus: preventing food-borne illness - Passed in 2011 in response to the continued threat from our food supply - FDA: inspection mandate and new legal powers

National Food Safety Initiative

* Goal: reduce food-borne illness by improving US food safety practices and policies - Targets food safety "from farm to table"

List the best environment for bacteria to grow.

* In soil, on our skin, on most surfaces in our homes, and in food * Most are harmless, some are beneficial, and a few are pathogenic * Mycoflora in our stomach

Describe how careful food handling can prevent food-borne illness.

* The 4 Cs 1. Chill 2. Cook 3. Combat Cross-contamination 4. Clean * View slides 40 - 42 of the Ch. 13 PowerPoint.

Distinguish food-borne infection from food-borne intoxication.

* View slide 16 of the Ch. 13 PowerPoint.

Explain how viruses and parasites can make people sick.

* View slide 28 of the Ch. 13 PowerPoint.

Identify the role of the FDA, USDA, CDC, EPA, and local or state agencies in maintaining safe food supply.

* View slide 8 - 10 of the Ch. 13 PowerPoint.

Discuss the following bacteria: Salmonella, Campylobacter jejuni, Escherichia coli, Escherichia coli 0157:H7, Listeria monocytogenes, Clostridium perfringens, Clostridium bolulinum, Vibrio vulnificus, infant botulism. Include in your discussion primary infectious sources of the bacterium or bacteria and any significant illness or symptom associated with their infection.

* View slides 18 - 26 of the Ch. 13 PowerPoint.

Discuss the following viruses: Norovirus, Hepatitis A.

* View slides 29 & 30 of the Ch. 13 PowerPoint.

HACCP

A food safety system that focuses on identifying and preventing hazards that could cause food-borne illnesses

Food-borne Intoxication

Any food-borne illness caused by toxins produced by pathogen

Food-borne Infection

Any food-borne illness that is caused by pathogens that multiply in the body

Food-borne Illness

Any illness that is related to the consumption of food or contaminants or toxins in food

Explain why contaminated food does not cause illness in everyone who eats it.

Influenced by size of individual, overall health, and nutrition status.

Pathogens

Microorganisms that can cause disease

Discuss the following parasites: Giardia lamblia, Cryptosporidium parvum, Trichinella spiralis.

Parasites: * Lives in/on another organism (host) * Crytosporidium parvum, Giardia lamblia: - Fecal-oral - Results in diarrhea, cramps - Giardia a problem now in day-care centers * Trichinella spiralis: - Raw, undercooked pork or game - Intestinal worm whose larvae travels from GIT to muscles of body

Toxin

Substances that can cause harm at some level of exposure

Pasteurization

The process of heating food products in order to kill disease-causing organisms

Identify individuals who are at greater risk of becoming ill from contaminated food.

Who is at risk of suffering from food-borne illness? * Influenced by size of individual, overall health, and nutrition status. * Example of those at greater risk: - Infants and children - Elderly - Those with compromised immune system: AIDS Chemotherapy Pregnancy Poor nutrition status Certain chronic conditions Diabetes and kidney disease