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What primarily causes foodborne intoxications?

  • Microorganisms growing inside the body
  • Food contaminated with bacteria during cooking
  • Excessive handling of food during storage
  • Chemical or natural toxins present in food (correct)

    • What is a characteristic of foodborne intoxications?

  • They develop symptoms within minutes to hours. (correct)
  • They are caused primarily by viral infections.
  • They have long incubation periods.
  • They usually induce a fever.

    • What distinguishes foodborne infections from foodborne intoxications?

  • Infections are caused by toxins alone.
  • Infections are primarily viral in nature.
  • Infections involve the growth of microorganisms in the body. (correct)
  • Intoxications are always fatal.

    • Which of the following is NOT a type of foodborne intoxication?

    <p>Viral intoxication</p> Signup and view all the answers

    What type of toxin is specifically produced by bacteria present in food?

    <p>Exotoxin</p> Signup and view all the answers

    Which option represents a source of biotoxicants in food?

    <p>Certain plants and animals</p> Signup and view all the answers

    Which category of foodborne intoxication is characterized by compounds added to food during its lifecycle?

    <p>Chemical intoxication</p> Signup and view all the answers

    What is a common symptom associated with foodborne intoxications?

    <p>Diarrhea and nausea</p> Signup and view all the answers

    Under which conditions does Staphylococcus aureus produce toxins?

    <p>Temperature between 12-44°C, pH 4.2, and salt concentration of ≤10%</p> Signup and view all the answers

    What is a key characteristic of Staphylococcus aureus enterotoxins regarding heat stability?

    <p>They can withstand heating at 100°C for one hour.</p> Signup and view all the answers

    What is the incubation time range for Staphylococcus aureus food poisoning symptoms?

    <p>1-6 hours</p> Signup and view all the answers

    Which of the following food items is commonly associated with Escherichia coli O157:H7 contamination?

    <p>Unpasteurized milk</p> Signup and view all the answers

    What is a common method used for detecting enterotoxins in suspected food samples?

    <p>Polymerase chain reaction</p> Signup and view all the answers

    Which temperature conditions does Escherichia coli O157:H7 struggle to grow?

    <p>44°C-45°C</p> Signup and view all the answers

    What is the primary symptom associated with Escherichia coli O157:H7 infection?

    <p>Abdominal cramps</p> Signup and view all the answers

    Which of the following statements is true concerning Staphylococcus aureus's habitat?

    <p>It can be found in the skin and the throat.</p> Signup and view all the answers

    What is a primary source of transmission for Escherichia coli O157:H7?

    <p>Improper cooking of hamburger and other meats</p> Signup and view all the answers

    Which of the following symptoms is associated with an E. coli O157:H7 infection?

    <p>Diarrhea and abdominal cramps</p> Signup and view all the answers

    What serious condition can develop from an E. coli O157:H7 infection?

    <p>Hemolytic uremic syndrome (HUS)</p> Signup and view all the answers

    Which of the following is a characteristic of Clostridium botulinum?

    <p>Produces spores and requires low oxygen atmosphere</p> Signup and view all the answers

    What type of food is primarily associated with botulism?

    <p>Home-canned foods</p> Signup and view all the answers

    Which of the following conditions must exist for C. botulinum spores to germinate?

    <p>Anaerobic conditions and pH above 4.5</p> Signup and view all the answers

    What is the main symptom of botulism caused by C. botulinum?

    <p>Blurred vision</p> Signup and view all the answers

    What can lead to the development of C. botulinum in high-acid foods?

    <p>Shift in pH to a low acid level due to spoilage organisms</p> Signup and view all the answers

    What is the minimum pH at which Clostridium botulinum strains can grow?

    <p>4.5</p> Signup and view all the answers

    Which strain of Clostridium botulinum produces an active botulinal toxin?

    <p>Proteolytic strains</p> Signup and view all the answers

    What temperature range is optimal for toxin production by Clostridium botulinum?

    <p>25-30°C</p> Signup and view all the answers

    What method is most effective in inactivating botulinum toxin?

    <p>Heating at 80°C for 10 minutes</p> Signup and view all the answers

    Which of the following is NOT a cause of Clostridium botulinum intoxication?

    <p>High-temperature cooking</p> Signup and view all the answers

    What is the minimum concentration of common salt needed in brine to render picked foods safe from Clostridium botulinum?

    <p>10%</p> Signup and view all the answers

    Which condition is essential for the growth of Clostridium perfringens?

    <p>Low oxygen atmosphere</p> Signup and view all the answers

    What is one of the main sources for Clostridium perfringens foodborne disease?

    <p>Meat and poultry dishes</p> Signup and view all the answers

    What is a primary factor that can lead to Salmonella food poisoning outbreaks?

    <p>Consumption of inadequately cooked or thawed meat or poultry</p> Signup and view all the answers

    How long can Salmonella survive in dry earth?

    <p>16 months</p> Signup and view all the answers

    Which of the following is NOT an effective control measure against Salmonella?

    <p>Leaving food at room temperature</p> Signup and view all the answers

    What is the characteristic habitat for Campylobacter jejuni?

    <p>Animal reservoirs and foods of animal origin</p> Signup and view all the answers

    Which of the following pathogens is known to be sensitive to drying or freezing?

    <p>Campylobacter jejuni</p> Signup and view all the answers

    How can Salmonella organisms reach food?

    <p>From animal excreta transferred via various vectors</p> Signup and view all the answers

    What is the primary symptom caused by Campylobacter jejuni infection?

    <p>Diarrhea</p> Signup and view all the answers

    What temperature must be maintained for Campylobacter jejuni to effectively grow?

    <p>Above 86°F</p> Signup and view all the answers

    What type of conditions enhance the growth of Clostridium perfringens?

    <p>Anaerobic conditions</p> Signup and view all the answers

    What is Clostridium perfringens enterotoxin (CPE) known for?

    <p>Synthesis during sporulation and being heat labile</p> Signup and view all the answers

    Which of the following factors can lead to Clostridium perfringens food poisoning?

    <p>Improper temperature control of hot foods</p> Signup and view all the answers

    How long can Clostridium perfringens spores resist boiling?

    <p>4 hours or more</p> Signup and view all the answers

    When is Clostridium perfringens typically problematic in food preparation?

    <p>Foods prepared one day and served the next</p> Signup and view all the answers

    What is a key characteristic of the food poisoning strains of Clostridium perfringens?

    <p>They are resistant to heat and survive heating</p> Signup and view all the answers

    What is the required level of Clostridium perfringens cells in food to cause poisoning?

    <p>10^7 - 10^8 cells/g</p> Signup and view all the answers

    What practice can help prevent Clostridium perfringens poisoning?

    <p>Cooking food thoroughly and eating it fresh</p> Signup and view all the answers

    Study Notes

    Fish & Foodborne Pathogens

    • A significant number of people (48 million) develop illnesses annually from foodborne pathogens.
    • Foodborne diseases emerge from the consumption of contaminated food containing pathogenic microorganisms or toxicants.
    • Foodborne diseases are characterized by acute illnesses.
    • Poultry accounts for a substantial portion (19%) of deaths linked to foodborne illnesses, particularly those caused by Listeria and Salmonella.
    • Approximately 7,757 foodborne disease outbreaks occurred in the US between 1998 and 2008.
    • An estimated 128,000 individuals require hospitalization annually due to foodborne illnesses.
    • Foodborne illnesses present considerable economic losses, with annual costs reaching $15.6 billion in the US.
    • Foodborne illnesses are categorized into intoxications and infections.

    Module Topic Outline

    • Foodborne pathogens and diseases are categorized.
    • Food intoxication and food infection are two different mechanisms:
      • Intoxication: involves the consumption of toxins produced by microbes in food.
      • Infection: involves the growth of microbes in the body after consuming contaminated food.
    • Causal agents associated with intoxication and infection.
    • Biotoxicants, metabolic products (exotoxins), and poisonous substances are possible causal factors.
    • Routes of transmission and diagnosis of infection. Prevention and control measures.

    Classification of Foodborne Diseases

    • Foodborne intoxications are characterized by short incubation periods (minutes to hours) and lack of fever.
    • Intoxications can be:
      • Bacterial intoxications
      • Fungal intoxications
      • Chemical intoxications
      • Plant toxicants
      • Poisonous animals
    • Foodborne infections are caused by the entry of pathogenic microorganisms that trigger a bodily reaction. These can be fungal, bacterial, viral, or parasitic. They tend to have longer incubation periods and are often accompanied by fever.

    Causative Agents of Intoxication

    • Staphylococcus aureus: a frequent cause of food poisoning. It produces heat-stable toxins.
      • Characteristic: facultative anaerobe with heat-stable toxins
      • Temperature sensitivity: heat labile toxins
      • Habitat. nose and throat, skin
      • Source of contamination: RTE (ready-to-eat) foods.
      • Illness causes: poor personal hygiene, and subsequent temperature abuse of foods.
      • Symptoms: nausea, vomiting, diarrhea, typically within 4 to 6 hours of infection
      • Biology: Growth conditions: Facultative anaerobe, non-spore-forming Gram-positive cocci. Grows at 12-44°C (optimum 37°C), pH 4.0-9.83 (optimum 7.4-7.6), with up to 18% NaCl and water activity 0.86-0.88 (aerobic), 0.9 (anaerobic). The bacterium is a poor competitor.
      • Toxin production: requires temperatures between 12-44°C; pH 4.2, and salt concentration ≤10%; toxin production doesn't occur at temps below 12°C, pH >4.2, and > 10% salt. All staphylococcal enterotoxins are heat stable.
      • Mode of transmission: contaminated foods. Milk/milk products, poultry, fish, shellfish, meats, non-meat salads, egg/egg products, vegetables, cereals .
      • Diagnosis: Clinical symptoms (1-6 hour incubation), organism count (≥106 CFU/g in food is indicative of disease), serological tests (e.g., ELISA), Biological tests (e.g., monkey-feeding).

    Escherichia coli O157:H7

    • Characteristic: toxins heat-stable, heat-sensitive
    • Temperature sensitivity: organisms heat labile, grow at freezing temps,
      • Habitat: Feces of infected humans -Source: Meat, cheeses -Cause: Inadequate cooking, recontamination -Symptoms: Diarrhea, abdominal cramps, no fever.
    • Biology: Grows poorly at 44°C-45°C; no growth at 45.5°C.

    Clostridium botulinum

    • Characteristic: Produces spores, requires low oxygen atmosphere. Heat-sensitive toxin
    • Habitat: Soils, plants, marine sediments, fish
    • Source: Home-canned foods
    • Causes. improper handling, insufficient heating
    • Symptoms: Blurred vision, respiratory distress, possible death
    • Biology: Obligate anaerobic spore-forming bacteria. Growth occurs at 10-50°C (optimum 35–37°C), with a minimum pH of 4.5. Proteolytic strains produce active toxin; others produce inactive pro toxin that requires activation by trypsin.
    • Toxin production: temperature range 25-30°C. Toxins are neurotoxins, heat labile, unstable at alkaline pH, and resistant to pepsin and acidic environments. Botulinum toxin is one of the deadliest poisons, with a lethal dose of 10 µg for adults.
    • Cause of intoxication: contamination of food due to improper handling. Insufficient heating of food to destroy spores. Spores in animal tissues (e.g., meat, fish).
    • Preventing measures: Proper manufacturing practices (canned meats); Proper heating. Maintaining proper brine concentration. Quick cooling of food.

    Clostridium perfringens

    • Characteristic: Produces spores, prefers low oxygen atmosphere
    • Temperature sensitivity:
    • Habitat: Dust, soil, gastrointestinal tracts of animals and humans.
    • Source: Meat, poultry dishes, sauces, gravies
    • Cause: improper temp control of hot food
    • Symptoms: Cramps and diarrhea within 12–24 hours, no vomiting nor fever.
    • Biology: Toxin production: Spores can resist boiling for 4 or more hours. Spores in raw meat can germinate and produce large amounts of toxin. Clostridium perfringens enterotoxin (CPE) is heat labile and enhanced by trypsin.
    • Cause of intoxication: ingestion of food containing large numbers of vegetative cells of enterotoxigenic C. perfringens
    • Prevention: Proper cooking and reheating of hot foods. Quick cooling to prevent growth of organisms.

    Infections: other causative agents.

    • Salmonella
    • Campylobacter jejuni
    • Listeria monocytogenes
    • Shigella
    • Vibrio parahaemolyticus

    Mycotoxins

    • Mycotoxins are chemicals produced by various molds.
    • Aflatoxins are an example of mycotoxins and produced by Aspergillus flavus.

    Algal Poisoning

    • Algal poisoning occurs in fish or shellfish.
    • Gymnodinium and Gonyaulax are examples of algae that produces toxins.

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