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Questions and Answers
What is a common factor that can stimulate rapid growth of contaminating pathogens in food?
Which of the following states in the US has a higher incidence of foodborne disease outbreaks due to its warm climate?
What is a factor that contributes to the difference in the incidence of foodborne disease outbreaks between developed and developing countries?
Why may not all individuals who consume contaminated food develop disease symptoms?
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What can occur more frequently during the summer months in terms of food consumption?
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Which of the following is NOT a factor that contributes to a higher incidence of foodborne disease outbreaks in certain states?
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What can happen to the growth rate of contaminating pathogens during the winter months?
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What is a factor that can influence the incidence of foodborne disease outbreaks?
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What is the primary purpose of testing suspected samples in a foodborne disease outbreak?
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What is the minimum number of people required to report a foodborne disease outbreak in the U.S.?
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What is the primary reason for the low incidence of foodborne illnesses in developed countries?
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What is an exception to the general rule of two or more people being sick to report a foodborne disease outbreak in the U.S.?
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What is the role of the CDC in a foodborne disease outbreak?
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What is the approximate percentage of reported foodborne disease outbreaks that are confirmed in the U.S.?
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What is the primary reason why many foodborne disease outbreaks go unreported in developed countries?
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What is the average number of foodborne disease outbreaks reported annually in the U.S.?
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Who is more susceptible to developing disease symptoms from contaminated food?
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What determines the onset of a disease and severity of symptoms?
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What is required for the growth of pathogenic viruses?
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What can happen when pathogenic bacteria grow in food, even to a high level?
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What is the sequence of events required for a foodborne disease to occur?
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What is the minimum number of viable cells of E. coli O157:H7 required to cause disease in an infant?
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What is the minimum number of viable cells of Yersinia enterocolitica required to cause disease symptoms?
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Why is it important to understand the sequence of events in a foodborne disease?
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Study Notes
Susceptibility to Foodborne Illness
- Infants, old, sick, and immunodeficient people are more susceptible to foodborne illnesses than normal adults and healthy individuals.
- The chance of developing disease symptoms is directly related to the amount of contaminated food consumed.
- The virulence of a pathogen or toxin consumed through food also determines the onset of disease and severity of symptoms.
Growth of Pathogens
- Pathogenic viruses need viable host cells for growth and cannot grow in prepared foods.
- Pathogenic bacteria can grow in many foods and can reach a high level, even altering the food quality.
- Growth of some pathogens may not alter the color, texture, and odor of a food.
Sequence of Events in a Foodborne Disease
- A foodborne disease occurs when several events happen in sequence:
- A source of a pathogen exists.
- The pathogen contaminates a food.
- Results of testing provide direct evidence of the association of an agent with the disease.
- An indirect association is established by interviewing sick and healthy people who consumed the same food.
Foodborne Disease Outbreak
- In the U.S., a foodborne disease outbreak is defined as two or more people becoming sick with a similar illness from consuming the same food from the same source.
- The CDC collects, records, and reports this information.
- For botulism and chemical poisoning, even a single case is considered an outbreak.
Incidence of Foodborne Disease Outbreak
- The incidence of foodborne illnesses is lower in developed countries than in developing countries.
- The major reasons for the low incidence are implementation of necessary regulations, good sanitary practices, and availability of necessary facilities.
- In the U.S., an average of 479 foodborne disease outbreaks were reported each year, but only 38% were confirmed.
Influence of Location on Foodborne Diseases
- The incidence of foodborne disease outbreaks is lower in developed countries than in developing countries.
- Several socioeconomic reasons and climatic conditions cause this difference.
- In the U.S., foodborne disease outbreaks have been recorded more frequently in some states than in others, particularly in states with high populations, warm climates, and frequent migration and travel.
Human Factors in Foodborne Disease Symptoms
- When a group of people consumes food contaminated with live cells of pathogens or their toxins, not all members develop disease symptoms.
- Among those who develop symptoms, not all show the same symptoms or the same severity of symptoms.
- This is due to differences in resistance among individuals.
- Susceptibility of an individual to the contaminants is one of the factors involved in developing symptoms.
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Description
This quiz covers the factors that contribute to the development of disease symptoms from contaminated food, including the amount of pathogen or toxin consumed and the virulence of the pathogen.
