Food Safety: Parasites, Fungi, and Seafood Toxins

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Parasites require a to live and _____.

HOST, REPRODUCE

Parasites are commonly associated with what kinds of food?

Seafood, wild game, and food processed with contaminated water, such as produce.

What is the most important prevention measure?

Purchase from approved, reputable suppliers.

Parasites: Prevention measure: food to required ___ temperatures.

Cook, internal Signup and view all the answers

What should you do when serving raw or undercooked fish?

Make sure the fish has been correctly frozen by the manufacturer. Signup and view all the answers

Fungi includes , and ______.

Yeasts, molds, mushrooms. Signup and view all the answers

Some molds produce toxins such as _________.

AFLATOXINS. Signup and view all the answers

Where do molds grow particularly well in?

Acidic food with low water activities like jams, jellies and cured, salty meat. Signup and view all the answers

What could slow down but NOT kill the growth of molds?

Cooler or freezer temperatures. Signup and view all the answers

Signs of spoilage:

The smell or taste of alcohol; white or pink discoloration, slime, and bubbles. Signup and view all the answers

Characteristics of Seafood Toxins: some fish become contaminated when they eat ____ with a toxin.

Smaller fish. Signup and view all the answers

Shellfish (like oysters) can be contaminated when they eat marine _____________ that have a toxin.

ALGAE. Signup and view all the answers

The prevention measures for Seafood Toxins they CANNOT be destroyed by or _________.

COOKING, FREEZING. Signup and view all the answers

What foods are commonly linked to Histamine?

Tuna, bonito, mackerel, mahimahi. Signup and view all the answers

Identify the most common symptoms of Histamine:

Reddening of the face and neck, sweating, headache, burning or tingling in the mouth or throat. Signup and view all the answers

Prevention measures for Histamine:

Prevent time temperature abuse during storage and prepping. Signup and view all the answers

What is Ciguatoxin?

Found in some marine algae, builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Signup and view all the answers

Identify the food commonly linked to Ciguatoxin:

Predatory tropical fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean Sea - Barracuda, Grouper, Jacks, Snapper. Signup and view all the answers

Identify the most common symptoms linked to Ciguatoxin:

Reversal of hot/cold sensations, nausea and vomiting, tingling in fingers, lips or toes, joint and muscle pain. Signup and view all the answers

Identify the illness of Saxitoxin.

Paralytic shellfish poisoning. Signup and view all the answers

What food is commonly linked to Saxitoxin?

Shellfish found in colder waters, such as those of the Pacific and New England coasts - clams, mussels, oysters, scallops. Signup and view all the answers

Most common symptoms of Saxitoxin?

Numbness, tingling of the mouth, face, arms and legs, dizziness, vomiting and diarrhea. Signup and view all the answers

Identify the illness of Brevetoxin.

Neurotoxic shellfish poisoning. Signup and view all the answers

Identify the food commonly linked to Brevetoxin:

Shellfish found in the warmer waters of the west coast of Florida, the Gulf of Mexico, and the Caribbean Sea - Clams, Mussels, Oysters. Signup and view all the answers

Identify the most common symptoms linked to Brevetoxin:

Tingling and numbness of the lips, tongue and throat, dizziness, reversal of hot/cold sensations, vomiting and diarrhea. Signup and view all the answers

What is Domoic Acid?

Amnesic shellfish poisoning. Signup and view all the answers

What food is commonly linked to Domoic Acid?

Shellfish found in the coastal waters of the Pacific Northwest and the east coast of Canada - clams, oysters, mussels, scallops. Signup and view all the answers

What symptoms are linked to Domoic Acid?

Vomiting, diarrhea, abdominal pain, confusion, memory loss, disorientation, seizure, coma. Signup and view all the answers

Foodborne illnesses linked with mushrooms are almost always caused by eating toxic mushrooms collected by ______ hunters.

WILD, AMATEUR Signup and view all the answers

Why do most cases of mushroom toxins happen?

Most cases happen because toxic mushrooms are mistaken for edible ones. Signup and view all the answers

Mushroom toxins are NOT destroyed by and .

COOKING, freezing Signup and view all the answers

Illness from plant toxins usually happen because an operation has purchased plants from an _____________ source.

unapproved Signup and view all the answers

Some illnesses are caused by plants that have not been _____________ correctly.

COOKED Signup and view all the answers

Examples of items that make people sick: Toxic plants, like _ or _, mistaken for the edible version.

FOOL'S PARSLEY, WILD TURNIPS Signup and view all the answers

Examples of items that have made people sick: ______________ from bees allowed to harvest nectar from toxic plants.

HONEY Signup and view all the answers

Examples of items that have made people sick: Undercooked _ ___.

KIDNEY BEANS Signup and view all the answers

Purchase plants and items made with plants only from approved, reputable suppliers. Then and __ dishes made from these items correctly.

COOK, HOLD Signup and view all the answers

Study Notes

Parasites

Parasites require a host for survival and reproduction.
Commonly associated foods include seafood, wild game, and produce processed with contaminated water.
A crucial prevention measure is to purchase food from approved, reputable suppliers.
Cook food to required internal temperatures to prevent parasite growth.
For raw or undercooked fish, ensure it has been correctly frozen by the manufacturer.

Fungi

Fungi consist of yeasts, molds, and mushrooms.
Some molds produce toxins like aflatoxins.
Molds thrive in acidic foods with low water activities, such as jams, jellies, and cured meats.
Cooler temperatures can slow down but not kill mold growth.
Signs of spoilage include alcohol smell or taste, discoloration, and bubbles/slime.

Seafood Toxins

Certain fish become toxic by consuming smaller fish that ingest toxins.
Shellfish, such as oysters, can be contaminated by eating toxic marine algae.
Seafood toxins cannot be destroyed by cooking or freezing.
Foods linked to histamine toxicity include tuna, bonito, mackerel, and mahimahi.
Symptoms of histamine poisoning include redness, sweating, and tingling sensations.

Ciguatoxin

Ciguatoxin accumulates in certain fish consumed after eating toxic algae.
Commonly linked fish include barracuda, groupers, jacks, and snapper.
Symptoms of ciguatoxin include reversal of hot/cold sensations, nausea, and muscle pain.

Saxitoxin

Saxitoxin causes paralytic shellfish poisoning.
Commonly linked to shellfish from colder waters, such as clams, mussels, and oysters.
Symptoms include numbness, dizziness, and gastrointestinal distress.

Brevetoxin

Brevetoxin results in neurotoxic shellfish poisoning.
Commonly found in shellfish from warmer waters, like the Gulf of Mexico.
Symptoms include tingling, dizziness, and vomiting.

Domoic Acid

Associated with amnesic shellfish poisoning.
Found in shellfish from coastal regions of the Pacific Northwest and eastern Canada.
Symptoms include vomiting, confusion, and seizures.

Plant Toxins

Foodborne illnesses from mushrooms usually arise from toxic wild mushrooms collected by amateurs.
Most toxicity cases occur due to misidentification of toxic mushrooms as edible.
Mushroom toxins are not destroyed by cooking or freezing.
Illnesses may arise from purchasing plants from unapproved sources or improper cooking.
Toxic plants like fool's parsley and wild turnips can be mistaken for safe options.
Honey harvested from bees that consume toxic plants can also cause illness.
Undercooked kidney beans are particularly hazardous.

Prevention Measures

Always purchase plants and plant-based items from approved suppliers.
Properly cook and hold dishes made from plant-based items to ensure safety.

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Description

This quiz covers important information about parasites, fungi, and seafood toxins that affect food safety. Learn about prevention measures, signs of spoilage, and the behaviors of various organisms that can pose risks in food. Test your knowledge on how to keep food safe from these threats.