food illness and intolerance hosa

"Describe the elimination diet process for suspected food allergies."

"An elimination diet involves not eating any of the foods that tested positive for allergies for 1-2 weeks, focusing on safe foods like rice, fresh meats, poultry, and noncitrus fruits."

"What should be considered when following an elimination diet?"

"The diet may be limited in foods and nutritionally inadequate, so vitamin and mineral supplements may be prescribed."

"Identify the types of microorganisms that can contaminate food."

"Microorganisms that can contaminate food include bacteria, viruses, molds, worms, and protozoa."

"Explain the difference between foodborne infection and foodborne intoxication."

"Foodborne infection occurs when pathogens infect the body through contaminated food, while foodborne intoxication results from toxins produced by pathogens."

"Why is food a prime breeding ground for pathogens?"

"Because it is warm, moist, and has nutrients"

"Describe the general symptoms of food poisoning."

"Symptoms of food poisoning include vomiting, diarrhea, headache, and abdominal cramps."

"How does food poisoning often get misdiagnosed?"

"Many people misdiagnose food poisoning as the flu due to similar symptoms."

"Explain the risks of foodborne illness for vulnerable populations."

"Young children, the elderly, and individuals with compromised immune systems are at higher risk for severe illness or death from foodborne illnesses."

"Explain the significance of enterotoxins and neurotoxins in foodborne illnesses."

"Enterotoxins affect the mucous membranes in the digestive tract, while neurotoxins impact the nervous system, both contributing to the severity of foodborne illnesses."

"Discuss the prevalence of food poisoning in the US population."

"Approximately one-third of the US population experiences food poisoning each year."

"How can contaminated food appear to be safe?"

"Contaminated food often looks, smells, and tastes the same as non-contaminated food, making it difficult to identify."

"What bacteria is thought to be the most common cause of diarrhea"

"Campylobacter Jejuni"

"Where is Campylobacter Jejuni typically found?"

"In the intestinal tracts of cattle, pigs, sheep, chickens, turkeys, dogs, and cats."

"Explain how Campylobacter Jejuni can contaminate meat during slaughter."

"Bacteria can contaminate meat during slaughter through contact with the intestinal tracts of animals."

"How long can symptoms of Campylobacter Jejuni take to develop after infection?"

"Symptoms can take 2-5 days to develop after being infected and last up to 10 days."

"List the symptoms associated with Campylobacter Jejuni"

"Symptoms include diarrhea (which may be bloody), fever, headache, muscle/abdominal pain, and nausea."

"Identify how Campylobacter Jejuni can be transmitted to humans."

"Bacteria can be transmitted to people via unpasteurized milk, contaminated water, and raw or undercooked meats, poultry, and shellfish."

"Define Clostridium Botulinum and its habitat."

"Clostridium Botulinum is a bacterium found in soil, water, on plants, and in the intestinal tracts of animals and fish."

"Explain the conditions under which Clostridium Botulinum produces a toxin."

"Clostridium Botulinum's spores can divide and produce a toxin when there is no oxygen present."

"Describe the characteristics of spores produced by Clostridium Botulinum."

"Spores are single cells that reproduce asexually, have thick protective walls, and can survive in unfavorable conditions."

"Where can the Botulinum toxin be made?"

"Sealed containers, jars, cans, vacuum packaged foods"

"How resistant are Clostridium Botulinum spores to heat?"

"Clostridium Botulinum spores are very heat resistant and require boiling for 6 hours to be killed but the toxin can be removed after 20 minutes."

"What is the rarest but most deadly food poisoning"

"Botulism"

"Identify the symptoms of botulism caused by Clostridium Botulinum."

"Symptoms of botulism include double vision, speech difficulties, inability to swallow, and respiratory paralysis."

"What is the fatality rate of botulism in the US if not treated properly?"

"The fatality rate in the US is 65% if botulism is not properly treated."

"Describe the time frame in which botulism acts"

"Symptoms can appear 4-36 hours after consumption, death can occur if untreated within 3-10 days"

"Explain the importance of preventing botulism when canning food at home."

"Preventing botulism is crucial when canning food at home to avoid outbreaks and ensure food safety."

"What were the statistics of botulism outbreaks from 1950-1996 in home processed foods?"

"From 1950-1996, there were 289 outbreaks in home processed foods, 31 in commercially processed foods, and 124 unknown."

"Identify the main carriers of botulism outbreaks."

"Vegetables were the main carriers of botulism outbreaks, along with raw honey."

"What should be done if a can bulges?"

"If a can bulges, it may indicate the presence of Clostridium botulinum, and it is advised to throw it out."

"Define Clostridium Perfringens and its common association."

"Clostridium Perfringens, also known as the cafeteria or buffet germ, usually infects people who eat food that has been left in buffet or steam tables for a while."

"Where is Clostridium Perfringens commonly found?"

"Clostridium Perfringens is found in soil dust, sewage, and the intestinal tracts of animals."

"Does Clostridium Perfringens form spores"

"Clostridium Perfringens is a spore-forming bacterium that thrives in environments with low oxygen."

"Describe how Clostridium Perfringens bacteria can be killed in food preparation."

"Bacteria can be killed by cooking food, but spores may survive the cooking process."

"Explain the symptoms associated with Clostridium Perfringens contamination in food."

"Symptoms include nausea, diarrhea, and inflammation of the stomach/intestines, which can appear 6-24 hours after consumption and last around 24 hours."

"How can food be safely stored to prevent bacterial growth of Clostridium Perfringens?"

"Foods should be kept above 140°F or below 40°F, and leftovers should be heated to 165°F before serving."

"Define Cyclospora Ceytanensis and its transmission methods."

"Cyclospora Ceytanensis causes gastroenteritis and is transmitted via poor hygiene and unclean water, often found in the feces of infected individuals."

"Explain the symptoms and duration of illness caused by Cyclospora Ceytanensis."

"Symptoms include watery diarrhea, abdominal cramps, decreased appetite, and low-grade fever, which can last on and off for several weeks."

"Where is cyclospora cayetanensis ourbreaks most common?"

"By overseas travellers, there have been domestic outbreaks recently"

"Describe the incubation period for Cyclospora Ceytanensis."

"The incubation period for Cyclospora Ceytanensis is approximately one week."

"what is its natural ecology, ineffective dose, and host range"

"unknown but it does not multiply outside of the host"

"How can the risk of Cyclospora Ceytanensis infection be reduced?"

"The risk can be reduced by using clean water for drinking and irrigation, thoroughly washing fruits and vegetables, and ensuring food handlers maintain good hygiene."

"Define Escherichia Coli (E coli) and its sources of contamination."

"Escherichia Coli (E coli) is a highly infectious strain of bacteria found in the intestines of mammals, raw milk, and water contaminated with feces."

"Explain how E coli can be transmitted to humans."

"E coli can be transmitted through unpasteurized milk, raw or rare ground beef, unwashed fruits and vegetables (especially if fertilized with raw manure), and directly from person to person."

"Describe the symptoms associated with E coli infection."

"Symptoms include severe abdominal cramps, diarrhea (which can be watery or bloody), and nausea."

"What severe condition can E coli infection lead to in children?"

"E coli infection can lead to hemorrhagic colitis, which may progress to hemolytic uremic syndrome (HUS) in children, potentially damaging the kidneys."

"How can E coli infections be controlled?"

"E coli infections can be controlled by careful selection and cooking of foods. Avoid anything unpasteurized Wash your fruits and veggies"

"Describe the recommended cooking temperatures for ground meats and poultry in preventing E Coli."

"Ground beef, veal, and lamb should be cooked to 160°F, while ground poultry should be cooked to at least 165°F."

"Define Listeria Monocytogenes and its sources."

"Listeria Monocytogenes is a bacterium found in human and animal intestines, milk, leafy vegetables, and soil, which can grow in the fridge and is transmitted through unpasteurized dairy, raw leafy vegetables, and processed meats."

"How can Listeria infection affect a person after ingestion?"

"Symptoms can appear 12 hours to 8 days after ingestion and include fever, fatigue, chills, headache, backache, abdominal pain, and diarrhea."

"What serious conditions can develop from Listeria monocytogenes"

"respiratory disease, spontaneous abortion, meningitis"

"What preventive measures can be taken to avoid Listeria infection?"

"Prevent infection by thoroughly cooking meat and poultry, carefully washing salad greens, and ensuring dairy products are pasteurized."

"Describe the symptoms of Salmonellosis and its onset time."

"Symptoms of Salmonellosis include headache, vomiting, diarrhea, abdominal cramps, and fever, which can start 6-48 hours after eating contaminated food."

"Where is Salmonellosis found"

"raw meats, poultry, fish, milk, and eggs"

"Explain how Salmonella can be transmitted."

"Salmonella can be spread by eating contaminated food or being in contact with a carrier"

"What illness can develop from a species of salmonella"

"Typhoid Fever"

"What are the recommended prevention methods for Salmonella infection?"

"Prevention includes refrigerating food at 40°F or lower (stays alive in freezer/dried foods???), cooking food to at least 140°F for 10 minutes, thawing poultry/meat in the fridge and cooking immediately, avoiding cross-contamination, and not eating raw foods"

"Define Shigella and its transmission method."

"Shigella is a bacterium found in the intestines and feces of carriers, causing shigellosis, and is usually transmitted by someone who did not wash their hands properly after using the restroom."

"How can Shigella be destroyed?"

"Shigella can be destroyed by heat."

"Explain the symptoms and timeline of Shigellosis infection."

"Symptoms of Shigellosis include diarrhea (which can be bloody or mucusy), fever, chills, headache, nausea, and abdominal cramps. Symptoms can appear 1 day to 1 week after infection and can lead to dehydration. Some may be asymptomatic"

"Define Staphylococcus Aureus"

"Staphylococcus Aureus is a bacterium found on human skin, in infected cuts, and in the noses and throats of people. Causes Staph"

"How does Staphylococcus Aureus spread and what are its symptoms?"

"Staphylococcus Aureus spreads by eating foods contaminated with it and its carriers. Symptoms include vomiting, diarrhea, and abdominal cramps, which can start ½ to 8 hours after ingestion and last 24 to 48 hours."

"What temperature inhibits the growth of Staphylococcus Aureus?"

"Growth of Staphylococcus Aureus is inhibited above 140°F or below 40°F."

"Explain how to destroy the toxin produced by Staphylococcus Aureus."

"The toxin can be destroyed by boiling food for several hours or using a pressure cooker at 240°F for 30 minutes, although these methods may destroy the appeal of the food."

"Describe the characteristics and risks associated with mold in food."

"Mold is a type of fungus that penetrates food, with spores visible on the surface. Some spores can cause respiratory problems or allergic reactions, moldy food can produce aflatoxin, a dangerous mycotoxin that can cause cancer."

"What precautions should be taken with moldy food?"

"Never smell moldy food, as it can produce aflatoxin. Moldy cheese should be cut at least 1 inch deep, and fruits and vegetables with mold should not be purchased."

"Define aflatoxin and its health implications."

"Aflatoxin is a dangerous mycotoxin produced by mold that can cause cancer and develop in spoiled peanuts, soybeans, grains, nuts, and spices. It can cause liver and skin damage."

"How does the FDA regulate aflatoxin in foods?"

"The FDA closely observes aflatoxin content in foods, and foods with small amounts cannot be sold state to state."

"What is Trichinosis and how is it contracted?"

"Trichinosis is caused by the parasitic worm Trichinella spiralis, from eating inadequately cooked pork from infected pigs."

"List the symptoms of Trichinosis and their onset time."

"Symptoms of Trichinosis include abdominal pain, vomiting, fever, chills, and muscle pain, which typically occur around 24 hours after eating infected pork."

"Describe the minimum cooking temperature for pork to prevent foodborne illnesses."

"Pork should be cooked to at least 170°F to prevent foodborne illnesses."

"Explain how freezing can affect Trichinosis in food."

"Freezing can kill certain pathogens present in food."

"Define dysentery and its primary cause."

"Dysentery is caused by protozoa, which are one-celled animals, and is introduced to food by carriers or contaminated water."

"How does dysentery affect individuals until treated?"

"Dysentery causes severe diarrhea that occurs intermittently until treated."

"Identify a common cause of foodborne illnesses."

"Foodborne illnesses are often caused by carelessness in people who handle food."

"Explain the role of laws in food safety."

"Laws regulate commercial food establishments, dairies, and canneries very strictly, and they are usually inspected, but errors can still occur."

"Explain why workers with small cuts on their hands should wear gloves."

"Workers with small cuts on their hands must wear gloves because the wound may harbor pathogens."

"What measures should be taken to store food properly?"

"Food must be covered and stored correctly to prevent contamination from dust, insects, and animals."

"Describe the temperature range that is considered a prime breeding ground for pathogens."

"The temperature range of 40°F to 140°F is considered a prime breeding ground for pathogens."

"What should be done with leftover food to ensure safety?"

"Leftover food should be refrigerated as soon as possible and covered, without allowing it to cool to room temperature first."

"Explain the proper way to handle frozen foods before cooking."

"Frozen foods should either be cooked from their frozen state or thawed in the refrigerator."

"How does cooking from a frozen state affect cooking time?"

"Cooking from a frozen state increases the cooking time by at least 50%."

"What is the significance of testing workers in food handling environments?"

"Workers are commonly tested to ensure they are not carriers of pathogens, as carriers may not know they are infected."

"Identify some sources of miscellaneous food poisonings."

"Miscellaneous food poisonings can come from eating certain poisonous plants or animals, such as poisonous mushrooms or fish from polluted water."

"What risks are associated with cleaning agents and medications in food safety?"

"Cleaning agents, insecticides, or excessive amounts of drugs can lead to food poisoning, especially if ingested by children or accidentally used in cooking."

"Describe how insecticides can affect fresh produce."

"Insecticides can cling to fresh fruits and vegetables, potentially posing a risk if consumed without proper washing."

"Explain the importance of keeping potential poisons away from children."

"It is crucial to keep potential poisons out of reach of children and separate from food supplies to prevent accidental ingestion."

"How should fruits and vegetables be prepared to ensure safety from insecticides?"

"Fruits and vegetables should be thoroughly washed to remove any insecticides that may cling to their surfaces."

"Define a food allergy and its typical cause."

"A food allergy is an immune system reaction to a food substance, usually a protein, that is typically harmless to others."

"List common allergens that can cause allergic reactions."

"Common allergens include pollen, dust, animal dander, drugs, cosmetics, and certain foods."

"Differentiate between a food allergy and food intolerance."

"A food allergy involves an immune system response to a food substance, while food intolerance is an altered reaction to a food without involving the immune system."

"What percentage of children and adults are known to have food allergies?"

"Around 2-8% of children and about 2% of adults are known to have food allergies."

"Describe the timing of allergic reactions."

"Allergic reactions can be immediate or may take hours to show symptoms after exposure to the allergen."

"What are some typical signs of allergic reactions?"

"Typical signs include hay fever, hives (urticaria), edema, headache, dermatitis, nausea, dizziness, and asthma."

"Explain how stress can influence allergic reactions."

"People are most prone to allergic reactions during stressful periods, which can exacerbate symptoms."

"What is the easiest way to treat allergies?"

"The easiest way to treat allergies is to remove the item that causes the reaction."

"How can one identify potential food allergens?"

"Keeping a food diary for several days can help record all food and drink consumed to identify potential allergens."

"What is the role of lab tests in diagnosing food allergies?"

"Lab tests, such as the RAST (radio allergosorbent test) and skin tests, can help identify compounds causing allergic reactions."

"How long are you on a elimination diet after testing"

"1-2 weeks"

"How should foods be reintroduced after an elimination diet?"

"If relief is found in the diet, other foods should be slowly added back to monitor for any allergic reactions."