Foodborne Illnesses and Susceptible Groups

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Questions and Answers

What is a common factor that can stimulate rapid growth of contaminating pathogens in food?

Long storage time in refrigerators

Proper food handling practices

Low temperature during the winter months

High temperature during the summer (correct)

Which of the following states in the US has a higher incidence of foodborne disease outbreaks due to its warm climate?

New York

Pennsylvania

California (correct)

Alaska

What is a factor that contributes to the difference in the incidence of foodborne disease outbreaks between developed and developing countries?

Socioeconomic reasons

Climatic conditions

Food handling practices

All of the above (correct)

Why may not all individuals who consume contaminated food develop disease symptoms?

Due to the difference in resistance among individuals Signup and view all the answers

What can occur more frequently during the summer months in terms of food consumption?

Picnics and outdoor eating Signup and view all the answers

Which of the following is NOT a factor that contributes to a higher incidence of foodborne disease outbreaks in certain states?

Cold climate Signup and view all the answers

What can happen to the growth rate of contaminating pathogens during the winter months?

It can be greatly reduced Signup and view all the answers

What is a factor that can influence the incidence of foodborne disease outbreaks?

Location Signup and view all the answers

What is the primary purpose of testing suspected samples in a foodborne disease outbreak?

To establish a direct association of the agent with the disease Signup and view all the answers

What is the minimum number of people required to report a foodborne disease outbreak in the U.S.?

Two people Signup and view all the answers

What is the primary reason for the low incidence of foodborne illnesses in developed countries?

Implementation of necessary regulations Signup and view all the answers

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.?

Botulism Signup and view all the answers

What is the role of the CDC in a foodborne disease outbreak?

Collecting and reporting information Signup and view all the answers

What is the approximate percentage of reported foodborne disease outbreaks that are confirmed in the U.S.?

38% Signup and view all the answers

What is the primary reason why many foodborne disease outbreaks go unreported in developed countries?

Lack of direct evidence Signup and view all the answers

What is the average number of foodborne disease outbreaks reported annually in the U.S.?

479 Signup and view all the answers

Who is more susceptible to developing disease symptoms from contaminated food?

Infants and old, sick, and immunodeficient people Signup and view all the answers

What determines the onset of a disease and severity of symptoms?

The virulence of a pathogen or a toxin consumed Signup and view all the answers

What is required for the growth of pathogenic viruses?

Viable host cells Signup and view all the answers

What can happen when pathogenic bacteria grow in food, even to a high level?

The food's appearance, texture, and odor remain unchanged Signup and view all the answers

What is the sequence of events required for a foodborne disease to occur?

Pathogen source identification, food contamination, food handling, food consumption Signup and view all the answers

What is the minimum number of viable cells of E. coli O157:H7 required to cause disease in an infant?

10 Signup and view all the answers

What is the minimum number of viable cells of Yersinia enterocolitica required to cause disease symptoms?

1,000,000 or more Signup and view all the answers

Why is it important to understand the sequence of events in a foodborne disease?

To investigate the cause and prevent future outbreaks Signup and view all the answers

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.