Foods of Animal Origin Exam 2 Everything

Exotoxin

Toxin produced as a waste when pathogens thrive and multiply

Endotoxins

Toxin is actually part of the cellular material, usually in the membrane

What is caused by Clostridium Botulinum?

Botulism

Is Clostridium Botulinum common?

No it is very rare

What types of food is Clostridium Botulinum commonly found in?

Often found in foods that are canned or vacuum packaged with low acid.

Where is Clostridium Botulinum found?

Soil and water

What kills Clostridium Botulinum?

Sodium nitrite

Is Clostridium Botulinum a food intoxication or food infection?

Food intoxication

What is symptoms are caused by Clostridium Botulinum?

Paralysis.

Is Clostridium Botulinum deadly?

Yes

Is Staphylococcus Aureus an obligate aerobe, obligate anaerobe, or a facultative anaerobe?

Facultative Anaerobe

Is Staphylococcus Aureus a food intoxication or infection?

Intoxication

What is a common source of Staphylococcus Aureus?

Human Contamination

Staphylococcus Aureus drastically changes the color, flavor, and odor of food.

False

What is the growth range in Celsius for Staphylococcus Aureus?

7-45 Degrees

At what temperature in Celsius is the toxin production most rapid for Staphylococcus Aureus?

20 degrees

Is Staphylococcus Aureus deadly?

No

What are two ways to prevent Staphylococcus Aureus food intoxication?

Handle food properly and refrigerate your food.

What type of situations is Staphylococcus Aureus most commonly found?

Picnic table potato salad or potlucks. Not often found in food facilities.

Are symptoms of Listeria Monocytogenes rapid?

No. It can take up to 8 weeks for symptoms to start.

Is Listeria Monocytogenes a food infection or food intoxication?

Food infection

What type of environment does Listeria Monocytogenes thrive in?

Cold and damp

What is a big concern with Listeria Monocytogenes?

Recontamination from post cooking processing like meat slicing.

What is done in the meat industry to counter act recontamination concerns with Listeria Monocytogenes?

High pressure processing.

What are the big three conditions that Listeria Monocytogenes can survive at?

Low water activity, high salt concentration, and a low pH

Who is most affected by Listeria Monocytogenes?

Immune compromised individuals like pregnant women, the elderly, and young kids. Healthy adults are normally not affected

What are the big food groups that we tend to worry about Listeria Monocytogenes with?

preprocessed lunch meats, cheeses, and veggies

Is Listeria Monocytogenes deadly if there is a case?

Yes. When there is a case there is a high chance of hospitalization and death.

Where does Salmonella come from?

Animals. More specifically the intestinal tract of poultry and other meat animals.

Is Salmonella an obligate aerobe, obligate anaerobe, or a facultative anaerobe?

Facultative anaerobe

Is Salmonella a food infection or intoxication?

Food infection

What is the leading cause of bacterial foodborne infections in the last 20 years?

Salmonella

What is a big cause of Salmonella?

Cross contamination

How do we kill Salmonella?

Heat foods to 150-160 degrees F for 15-30 seconds.

Is E. Coli a food intoxication or food infection?

Food infection

What foods are of concern when considering E. Coli contamination?

Raw meat, raw milk, and raw veggies

Where does E. Coli come from on raw veggies?

Manure that is used as a fertilizer.

What are common sources of E. Coli?

Fecal material specifically from bovine. It can come in on cow hides.

What is the infectious dose of E. Coli?

Roughly 10 cells

How do we kill E. Coli?

We cook foods to 70 degrees Celsius for 2 minutes

Why is E. Coli a concern with raw products?

It is heat sensitive and would be killed if the raw products were to be heated.

What is the most common food infection in the last 5 years?

Campylobacter Jejuni

Why is Campylobacter Jejuni not often reported?

The symptoms are not that sever.

Where is Campylobacter Jejuni commonly found?

The intestinal tract of healthy animals

How much oxygen is needed by Campylobacter Jejuni?

3-5% oxygen and 2-10% CO2 as it is microaerophilic.

What are the common causes of Campylobacter Jejuni in food products?

Undercooked or recontaminated chicken, unpasteurized milk, and contaminated water

What food borne illness is known as a live cell intoxication?

Clostridium Perfringens

Is Clostridium Perfringens anaerobic or aerobic?

Anaerobic

What are common causes of Clostridium Perfringens?

Intestinal contents and sewage. Generally bad sanitation

Is Clostridium Perfringens slow or fast in terms of onset?

Rapid

Where in foods is Clostridium Perfringens commonly observed?

Meats that are cooked but not refrigerated rapidly enough.

What are ways to avoid Clostridium Perfringens food borne illness?

Avoid cross contamination, practice good sanitation, and refrigerate cooked foods rapidly?

Is Yersinia Enterocolitica a food infection or intoxication?

Food infection

What is the common source of Yersinia Enterocolitica?

The intestinal tract of pigs.

What are common foods that contain Yersinia Enterocolitica?

Meat, oysters, fish, and raw milk

What does Yersinia Enterocolitica mimic?

An appendicitis

What are ways to control Yersinia Enterocolitica?

Good sanitation practices and avoiding cross contamination.

Is Vibrio Parahaemolyticus a food infection or food intoxication?

Food infection

Is Vibrio Parahaemolyticus an obligate aerobe, obligate anaerobe, or a facultative anaerobe?

Facultative anaerobe

What is the common source of Vibrio Parahaemolyticus?

Brackish salt water

What foods is Vibrio Parahaemolyticus a concern in?

Oysters and raw fish

Do the more extreme (worse) food borne illness tend to have higher or lower case numbers?

Lower

What food borne illnesses come from the environment?

C. Botulinum

Listeria monocytogenes

C. Perfringus

Vibrio

What food borne illnesses come from people?

Staphylococcus Aureus

Norovirus

What food borne illnesses often come form animals?

Salmonella

E. Coli

Campylobacter Jejuni

Yersinia enterocolitica

What is the most common food borne illness?

Norovirus

Is Norovirus a food infection or food intoxication?

Food infection

What is commonly caused by Norovirus?

Gastroenteritis

What are common sources of Norovirus?

Shellfish, infected individuals

What pH can Norovirus survive at?

5-10

What temperature is Norovirus stable at in Celsius?

60 Celsius for 30 minutes.

How can we control Norovirus?

Cook at 70 degrees Celsius, Avoid cross contamination, have good sanitation practices.

What parasite did we talk about in class?

Trichinella Spiralis

Where does Trichinella Spiralis commonly infect?

The muscle

What are common causes of Trichinella Spiralis?

Exposure of swine to infected meat, Improper cooking of pork

How should we cook to ensure we kill Trichinella Spiralis?

138 degrees Fahrenheit

How common are the incidences of Trichinella Spiralis in commercial pork?

4 in 5 million

Where are most concerned about finding Trichinella Spiralis?

Game meat

How much on average is spent on food borne illnesses per year?

$16 Billion

How many people are affected by food borne illness every year?

48 million people

How many individuals are hospitalized each year for food borne illness?

128,000 people

How many deaths do we have per year due to food borne illness?

3,500 mortalities

What food borne illnesses are common in the US?

Norovirus, Salmonella, Campylobacter, Clostridium Perfringus, and Staphylococcus Aureus

What food borne illnesses are less common in the US but more likely to be serious?

Clostridium botulinum, Listeria, E. Coli, and Vibrio

What are common ways we try to control food borne illness?

Avoiding contamination during processing, pasteurization, irradiation, heating, high pressure processing

How far back do we have examples of meat inspection?

2500 years ago

What type of meat inspection did we have in 1891?

Pre slaughter inspection for interstate shipment

What type of meat inspection did we have in 1895?

We couldn’t ship or export condemned meat

What was the Meat Inspection Act of 1906?

It established sanitation and inspection standards for interstate and foreign commerce

What types of inspection did we have under the Meat Inspection Act of 1906?

Antemortem inspection, Postmortem inspection, Product inspection, and Facilities inspection

When did the Wholesome Meat Acts become a thing?

1967

What did the Wholesome Meat Act of 1967 do?

It provided that a state program must be better or equal standards when compared to federal meat inspection standards. It also provided oversight for intrastate commerce.

What meat act dealt more with intrastate commerce?

Wholesome Meat Act of 1967

What meat act dealt more with interstate commerce?

The Meat Inspection Act of 1906

What was the Wholesome Poultry Products Act of 1968?

It had the same provisions as the Wholesome Meat Act of 1967 but for poultry.

What are the main components of the inspection legend?

the establishment number, and letters to determine which species

On an inspection legend what does an M stand for?

Red Meat

On an inspection legend what does a P stand for?

Poultry

On an inspection legend what does a G stand for?

Eggs

On an inspection legend what does an I stand for?

Imported meats