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Questions and Answers
Which of the following symptoms is commonly associated with foodborne illnesses?
Which of the following symptoms is commonly associated with foodborne illnesses?
What is a key characteristic of many foodborne pathogens regarding their presence in food?
What is a key characteristic of many foodborne pathogens regarding their presence in food?
Which of the following groups is included in biological hazards related to food?
Which of the following groups is included in biological hazards related to food?
Why is it difficult to detect foodborne pathogens during food safety inspections?
Why is it difficult to detect foodborne pathogens during food safety inspections?
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What can be a severe consequence of foodborne illnesses?
What can be a severe consequence of foodborne illnesses?
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What is a misconception about foodborne pathogens in terms of their effect on food?
What is a misconception about foodborne pathogens in terms of their effect on food?
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Which of the following best describes the classification of foodborne diseases?
Which of the following best describes the classification of foodborne diseases?
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Which of the following is NOT true regarding foodborne pathogens?
Which of the following is NOT true regarding foodborne pathogens?
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What risk does cross-contamination of vegetables with a high microbial load pose?
What risk does cross-contamination of vegetables with a high microbial load pose?
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What type of pathogen is commonly associated with raw poultry?
What type of pathogen is commonly associated with raw poultry?
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What is the most concerning consequence of raw food contacting cooked products?
What is the most concerning consequence of raw food contacting cooked products?
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Why is cross-contamination particularly dangerous with cooked products?
Why is cross-contamination particularly dangerous with cooked products?
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What hygiene practices can help prevent cross-contamination from raw to cooked foods?
What hygiene practices can help prevent cross-contamination from raw to cooked foods?
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What is the primary classification of foodborne diseases (FBD)?
What is the primary classification of foodborne diseases (FBD)?
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Which of the following bacteria is classified as spore-forming?
Which of the following bacteria is classified as spore-forming?
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Why is it crucial to classify foodborne diseases?
Why is it crucial to classify foodborne diseases?
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Which factor does NOT contribute to outbreaks of foodborne diseases?
Which factor does NOT contribute to outbreaks of foodborne diseases?
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What is a chronic disease example associated with foodborne illnesses?
What is a chronic disease example associated with foodborne illnesses?
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What information can consumers provide regarding foodborne diseases?
What information can consumers provide regarding foodborne diseases?
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What does the infectious load or dose refer to in the context of foodborne diseases?
What does the infectious load or dose refer to in the context of foodborne diseases?
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Which of the following statements about foodborne pathogens is correct?
Which of the following statements about foodborne pathogens is correct?
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What characterizes foodborne intoxication?
What characterizes foodborne intoxication?
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Which of the following pathogens can produce toxins that lead to foodborne intoxication?
Which of the following pathogens can produce toxins that lead to foodborne intoxication?
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What is the typical incubation period for symptoms of foodborne intoxication?
What is the typical incubation period for symptoms of foodborne intoxication?
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Which statement about toxins from foodborne pathogens is true?
Which statement about toxins from foodborne pathogens is true?
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What is the minimum initial load of pathogens generally required to produce toxins?
What is the minimum initial load of pathogens generally required to produce toxins?
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Which symptom is NOT typically associated with Staphylococcus aureus foodborne intoxication?
Which symptom is NOT typically associated with Staphylococcus aureus foodborne intoxication?
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Which of the following is an example of a toxin associated with foodborne illnesses?
Which of the following is an example of a toxin associated with foodborne illnesses?
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Foodborne infections differ from intoxications primarily because infections are caused by:
Foodborne infections differ from intoxications primarily because infections are caused by:
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What primarily causes foodborne intoxication?
What primarily causes foodborne intoxication?
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What characterizes mixed infection-intoxication?
What characterizes mixed infection-intoxication?
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What is the average incubation period for mixed infection-intoxication?
What is the average incubation period for mixed infection-intoxication?
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What type of bacteria is Bacillus cereus known for producing?
What type of bacteria is Bacillus cereus known for producing?
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Why is improperly stored rice a risk for foodborne illness?
Why is improperly stored rice a risk for foodborne illness?
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What temperature condition promotes the growth of Bacillus cereus in rice?
What temperature condition promotes the growth of Bacillus cereus in rice?
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What effect does the emetic toxin from Bacillus cereus typically have on humans?
What effect does the emetic toxin from Bacillus cereus typically have on humans?
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What concentration range of live bacteria is typically associated with mixed infection-intoxication?
What concentration range of live bacteria is typically associated with mixed infection-intoxication?
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What is one of the primary causes of food intoxications?
What is one of the primary causes of food intoxications?
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Which of the following is a critical factor in preventing cross-contamination?
Which of the following is a critical factor in preventing cross-contamination?
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Which symptom is NOT commonly associated with foodborne intoxications?
Which symptom is NOT commonly associated with foodborne intoxications?
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Cross-contamination can occur through which of the following methods?
Cross-contamination can occur through which of the following methods?
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What is a common problem that can lead to foodborne illnesses?
What is a common problem that can lead to foodborne illnesses?
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Lack of refrigeration primarily affects which type of foodborne illness?
Lack of refrigeration primarily affects which type of foodborne illness?
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How can the practice of using contaminated utensils affect food safety?
How can the practice of using contaminated utensils affect food safety?
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What is a key difference between infections and intoxications in foodborne illnesses?
What is a key difference between infections and intoxications in foodborne illnesses?
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Study Notes
Introduction to Applied Food Microbiology
- This lesson covers fundamental food microbiology, and the description of foodborne illnesses, including intoxication, infection, and mixed forms.
Foodborne Pathogens
- Foodborne pathogens cause clinically evident syndromes (foodborne illnesses).
- The severity of symptoms varies depending on the pathogen and individual health.
- There is generally a very low pathogen load in food.
- Sensory characteristics of the food are not altered (no spoilage).
Biological Hazard: Pathogens in Food
- Includes various microorganisms that can cause harm to the consumer, not only bacteria, but also viruses and parasites.
- A lengthy list of pathogens is included: Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Brucella abortus, Brucella suis, Campylobacter spp., pathogenic Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella, Staphylococcus aureus, Streptococcus pyogenes, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificus, Yersinia enterocolitica, Hepatitis A and E, Norwalk virus group, Rotavirus, Cryptosporidium parvum, Diphyllabothrium, Entamoeba histolytica, Giardia lamblia, Ascaris lumbricoides, Taenia solium, Taenia saginata, and Trichinella spiralis.
Bacterial Foodborne Pathogens
- Divided into Gram-positive and Gram-negative categories.
- Common bacteria implicated in foodborne illness are Salmonella spp., E. coli STEC, Yersinia spp., Vibrio, Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes, Clostridium spp., and Bacillus cereus.
Foodborne Disease Classification
- Acute or chronic diseases with various symptoms stemming from gastrointestinal irritation to neurological disorders such as guillain-barré syndrome, neuropathy, or reactive arthritis.
- Disease of an infectious or toxic nature caused by food or water consumption.
- Pathogens are not involved in food spoilage.
Why Classify Foodborne Diseases?
- To yield useful knowledge to physicians and competent health authorities.
- To enable withdrawals/recalls of contaminated food lots.
- To generate hypotheses for contamination root cause analysis.
Factors Contributing to Foodborne Disease Outbreaks
- Virulence of the microorganism: Strain dependent and linked to factors like toxins, adherence mechanisms, and ability to evade the host's immune response.
- Infectious load/dose: The amount of pathogen required to cause illness.
- Ability to adhere to mucous membranes and invasiveness: Important for colonization, invasion of tissues and disease establishment.
Intrinsic Environmental Factors
- Factors in the food influencing pathogen survival and virulence include pH, water activity (aw), and temperature.
- These factors can influence microbial growth in food.
Type of Food Consumed
- The type of food consumed plays a significant role in the risk of foodborne illness, including high-fat foods and liquids.
- Extrinsic factors within the patient can also influence, such as gastric pH levels.
- Individuals with compromised immune systems can be more susceptible.
Classification of Foodborne Diseases
- Foodborne infections: Microorganism grows inside body and causes disease
- Foodborne intoxication: Bacteria produce toxins before it is ingested.
- Mixed forms (infection-intoxication): Simultaneous bacterial growth inside body, and toxin production in the food.
Foodborne Infections
- Bacteria, viruses or parasites multiply inside gastrointestinal system.
- Illness develops a few hours to days after ingestion.
- Infection can be transmitted from person to person.
- Factors influencing contamination include cross-contamination, poor hygiene, lack of sanitation and refrigeration.
Foodborne Intoxication
- Illness develops from toxins produced in food before ingestion.
- Symptoms show up within minutes to hours.
- No presence of live microorganisms is required to cause symptoms.
- Toxins associated with this illness can include that of Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, fungal toxins, nitrites, histamine.
- Temperature factors influence the toxins' generation and survival.
Mixed Forms (Infection-Intoxication)
- Symptoms (usually diarrhea and vomiting) develop 48–72 hours after ingestion, sometimes up to 2 months.
- Bacteria is present in the food, and toxins are produced after ingestion.
- Bacillus cereus is example of a mixed infection-intoxication pathogen.
Cross-Contamination
- The transfer of harmful microorganisms from one food to another.
- Can occur via objects (e.g., knives, cutting boards), surfaces (e.g., work tables), or hands of food handlers.
- Key to prevent: cleaning and sanitizing surfaces, using distinct utensils, and practicing proper hygiene.
Time and Temperature
- Microbial contamination risk is associated with factors like water activity and pH of various foods leading to quicker growth of microorganisms.
- Foods are typically classified as perishable or non-perishable based on the water activity.
- Temperature control during storage and preparation is essential for food safety, preventing the growth of harmful bacteria.
Thermal Abuse
- Occurs when food are not kept at safe temperatures during cooking, cooling, or storage.
- Food left out at room temperature for long periods allows microbial growth, causing foodborne illnesses
Root-Cause Analysis
- Method for identifying underlying causes of problems of food contamination.
- Collect data via home research.
- Group discussion and compare results.
- Feedback and reflection on how to improve the skills in future.
Changing of the Food Microbiota
- Consumers preference for ready-to-eat or ready-to-cook foods has increased, requiring careful assessment of the implications for microbial safety.
- Factors contributing to changing microbiota include, food packaging, atmosphere close to the food, reduction in some species (spoilers), and increase in others (pathogens).
- Increased food-handling and manipulating activities can influence microbial diversity and increase risk of contamination (food safety compromised).
Emerging Pathogens
- Includes new bacteria, viruses and parasites.
- E. coli, Listeria monocytogenes, Campylobacter jejuni, Salmonella, and Staphylococcus aureus are emerging as multidrug-resistant strains thanks to longer shelf life.
Activity 1- Paradox
- Foodborne illness incidence despite advancements in science and hygiene is a paradox.
- 7.5% of all deaths worldwide are caused by foodborne illnesses, a figure comparable to significant road traffic accidents.
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Description
This quiz covers the basics of applied food microbiology, including foodborne illnesses and their causes, such as intoxications and infections. Learn about various foodborne pathogens, their symptoms, and the impact they have on food safety without altering sensory characteristics. Test your knowledge on the microorganisms that pose biological hazards in food.
