Food Poisoning and Food Safety – Flashcards

Diarrhoea and/or vomiting as a result of ingesting contaminated food. - Acute gastroenteritis.

1) Microbial infection. 2) Chemicals. 3) Toxins.

- Bacterial: Salmonella. - Viral: Norovirus (norwalk). - Fungal: Aspergillus. - Protozoal: Cryptosporida.

- Heavy metals (heavy metal poisoning) i.e. iron, gold, aluminium. - Pesticides.

- Bacterial toxins: Clostridium perfringens, S. Aureus. - Marine biotoxins: Shellfish.

A gram negative enteric bacteria, always pathogenic. - Ingestion in contaminated food or faecal contamination from infected being.

Salmonella typhi and paratyphi.

1) Enteric fever (typhoid and paratyphoid). 2) Enterocolitis.

Salmonella. enteritidis. - Foodstuffs (meat, raw eggs, milk, dairy products). - Person to person when infected. - Contact with infected animals.

- Vomiting. - Diarrhoea. - Fever. - Headaches. - Chills.

Cook foods thoroughly (70 degrees for 10 mins). - Employer monitoring of carrier state in food handlers.

Diseases such as salmonella can remain present for weeks/months. - Employers screen for presence so food isn't contaminated.

- An enteritis. - Infection outside of the GI tract.

- Enteropathogenic E. Coli: Infantile diarrhoea. - Enteroaggregative E. Coli: Travellers diarrhoea. - Enterotoxigenic E. Coli: Travellers diarrhoea (from water). - Enteroinvasive E. Coli: Dysentry. - Enterohaemorrhagic E. Coli: Dysentry, 0157.

E. Coli causing haemorrhagic colitis, can be fatal in young and old. - Found in GI of cattle. - Contaminated foodstuffs, person to person, infected animals. Enterohaemorrhagic E. Coli.

Gram positive bacteria, produces toxins. - Normally found on the skin/nasal flora. - Food gets contaminated with someone's skin/nasal flora. - Those that produce enterotoxins (30-40%) cause food poisoning.

Rapid onset (6 hours) projectile vomiting and diarrhoea. - Rapid resolution (12 hours). - Toxin induced bacterial.

Protozoal food poisoning. - Animal to human, person to person, exposure to contaminated water (ingestion or swimming), foreign travel. - Outbreaks associated with public water supply.

- Watery or mucoid diarrhoea.

Norwalk-like virus AKA winter vomiting disease, microbial infection. - RNA virus with seasonal change. - Man is the carrier. - Person to person contact (faecal oral), environmental, food or water contamination.

Nausea, projectile vomiting, fever, diarrhoea. - Extremely low infective dose with infectivity lasting 48 hours after relief.

Part of normal gut flora, toxin associated. - Caused by food containing vegetative cells (un-refrigerated storage). - Contaminated poultry and meat.

Diarrhoea and abdominal pain.

Campylobacter. - C. jejuni and C. coli.

Leading cause of bacterial food poisoning in the UK. - Transmitted by birds (poultry), cattle and pets. - Raw or undercooked poultry, unpasteurised milk, untreated water, domestic pets with diarrhoea.

Fever, headache, malaise, nausea, cramps, diarrhoea, abdo pain. - Proper cooking of food.

An incident in which 2 or more people thought to have a common exposure experience a similar illness. - Affecting members of more than 1 household.

1) Reduce the number of primary cases. 2) Reduce the number of secondary cases. 3) Reduce harm in general. 4) Prevent further episodes.

- Is there an outbreak? - Confirm the diagnosis. - What is the nature and extent of the outbreak?

- Who is ill? How many? - What is the cause? - What are the symptoms? - Is proper care available? - Taking a food history. - Environmental investigation. - What immediate action can be taken. Try and identify common food history and source of outbreak.

Food that will not cause harm to a person who consumes the food when it is prepared, stored and/or eaten according to its intended use.

- Food borne illness. - Nutritional adequacy. - Environmental contaminants. - Naturally occurring contaminants. - Pesticide residues. - Food additives.

Food is not intrinsically safe and may be ideal for pathogen growth. - There is a lot of handling and processing involved in food production (abattoir, food processing plants, kitchens).

Exclusion from work of people that pose an increased risk of spreading GI infection. - I.e. food handlers, health staff, working with vulnerable groups.

- A high level of protection of human life and health. - Fair trade of food. - Protection of consumer's interests.

Main food legislation in GB. - Definition of food (includes drink, gum, ingredients). - Defines food enforcement authorities and offences. - Inspections of premises. - Premises should be licensed. - Obligates food handlers to ensure safety.

- Sale of food rendered injurious to health is illegal. - Sale of food that is not of a high enough quality to the purchaser. - False labelling of food.

1) Intentional additives: antimicrobial agents, vitamins, artificial flavours (MSG). 2) Indirect additives : microwave packaging, antibiotics (in meat).

Good manufacturing practice. - Guidelines covering all aspects of food production, distribution, storage etc.

Hazard analysis critical control point. - Analysis of potential food hazards. Identification of where hazards could occur. - Compulsory procedure within GMP.

National microbiological food studies. - Revised guidelines for ready to eat foods.

Must prove effective, safe and be easily detectable and measurable.