FSN 275 – Microbiology – Flashcards
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| Food Safety Modernization Act 411 |
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| Signed into law on January 4th,2011 Most significant change in food safety law since FD&C Act of 1938 |
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| Inherent Toxins |
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| Lectins, Glycoalkaloinds, Enzyme Inhibitors, Cyannogenic glycosides, allergens |
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| Lectins |
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| glycoprotein, exhibits binding affinity carbs, Impair protein digestion and cause malabsorption of other nutrients, destroyed by heat, legumes |
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| Glycoalkaloinds |
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| Heat stable Increased levels - a result of stress factors during growth, post-harvest due to handling, light Bitter |
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| Enzyme Inhibitors |
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| not toxic, inhibit digestion of proteins, they can be killed by cooking. Trypsin inhibitor most common and widely studied |
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| Cyannogenic glycosides |
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| Found in cassava, bitter almonds, stone fruit kernels. Sugar molecule linked to a cyanide group |
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| allergens |
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| Proteins that trigger an immune response “Big 8” – 90% of allergic reactions Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans FALCPA or the Food Allergen Labeling and Consumer Protection Act of 2004 |
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| Mycotoxins |
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| Toxins produced by molds Penicillium, Fusarium, Aspergillus Heat is Not effective |
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| Shellfish Toxins |
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| Not formed by shellfish paralytic (PSP), neurotoxic (NSP), diarrhetic (DSP), amnesic (ASP) PSP neurological symptoms, tingling, numbness, respiratory paralysis NSP, DSP, ASP gastrointestinal symptoms some neurological Control by harvesting |
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| Histamine/Scombrotoxin |
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| Found in fish as a result of bacterial growth Generally due to inadequate post-harvest time/temperature control immediate onset |
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| Tetrodotoxin – Pufferfish/Fugu |
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| ~50% mortality, death 20 min – 8 hrs |
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| Natural Contaminants |
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| Mycotoxins Shellfish toxins Histamine Tetrodotoxin |
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| Environmental |
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| Pesticides Dioxins/Polychlorinated biphenyls (PCBs) Heavy metals Nitrates |
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| Pesticides |
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| Biopesticides - derived from natural materials animals, plants, bacteria, and certain mineralscanola oil, baking soda, B. thuringiensis |
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| Dioxins/Polychlorinated biphenyls (PCBs) |
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| By-products of combustion processes, cigarette smoke, some industrial processesLong lasting contaminates |
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| Heavy metals |
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| Lead-Soil, paint, pipes, past use of leaded gas Candy, vitamins, drinking water, packaging material Behavior and learning problems, slowed growth, hearing problems, headaches Mercury Naturally in the environment and a result of pollution As a result of what fish eat, they can accumulate mercury over time Shark, Swordfish, King Mackerel cognitive thinking, memory, attention, language, and fine motor and visual spatial skills |
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| Nitrates |
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| “blue baby syndrome” NitrateNitriteHemoglobin Nitrates nitrosamines |
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| Unavoidable Poisonous or Deleterious Substances |
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| Spanish Toxic Oil Syndrome |
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| Fatty acid and eneal mix |
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| Sudan Dyes |
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| Dyes used to color shoe polish and automotive paints 2003 found chili powder from India contained Sudan Dyes Added to make it appear to be better quality Not allowed in food, levels |
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| Spanish Toxic oil |
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| Rapeseed oil intended for industrial use was mixed with other oils sold as olive oil Aniline/fatty acids 20,000 people had health problems, 600 people died as a result |
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| Bovine growth hormone BST |
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| increases milk production Destroyed by pasteurization Not absorbed by the human body after oral ingestion BST inactive in humans |
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| Benzene |
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| • Formed by a reaction between benzoates and ascorbic acid • Chemical that is released into the air from emissions • Formed from burning coal and oil. Can cause cancer in humans. It has been found in soft drinks; only ten products have been found to have more than 10 ppb. • Companies had to reformulate to eliminate formation; exposure to light and heat can cause benzene in soda, cranberries naturally contain benzene |
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| Furan- process derived |
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| Potential carcinogen Formed multiple ways: oxidation of polyunsaturated fatty acids, breakdown of ascorbic acid derivatives Found in foods that have been subjected to retorting, also found in crackers, potato chips and tortilla chips No regulatory action Less research available |
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| Acrylamide & Furan- process derived |
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| Acrylamide is a potential carcinogen and human neurotoxicant Formed in food due to a reaction between the amino acid asparagine and reducing sugars Found in potato products and cereal products Controlled by modifying cooking temp |
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| Ethyl Carbamate- naturally occurring |
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| Naturally occurring component in all fermented food and beverages Formation: urea + alcohol : arginine (found in grape juice) metabolized by yeast to urea No proven effect on humans, animal studies show that it may be carcinogenic Found in fermented products Controlled by avoiding excessive nitrogen fertilization in the yeast Do not use urea as nitrogen supplement Avoid exposure to temperatures in excess of 100 degrees F |
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| Foodborne Infection |
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| Living intact organismcolonizes and crosses the intestinal barrier |
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| Foodborne Toxicoinfection |
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| Bacteria first colonize then produce toxins in the intestine |
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| Foodborne Intoxication |
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| Toxins can cause local tissue damage and inflammation already formed before ingestine |
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| Bacillus cereus |
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| Gram-positive, rod, sporeformer, facultatively aerobic Naturally found in soil, dust, water Can cause both intoxication and toxicoinfection Emetic (vomiting) or diarrheal toxin |
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| Clostridium botulinum |
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| Gram-positive, rod, sporeformer, anaerobic Produces a neurotoxin Infective dose 30-100 ng Incubation period 12-48 h (short as 2 h, long as 8 d) Duration 2-8 weeks (up to 7 months) Toxin heat labile (85°C for 5 min) Symptoms Weakness, vertigo, double vision, difficulty speaking, swallowing, breathing Infective dose |
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| Clostridium perfringens |
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| Anaerobic, Gram-positive, spore-forming rod Intestines of humans and many domestic and feral animals, spores persist in soil, sediments Causes a food toxicoinfection Toxin produced during sporulationin the small intestine |
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| Listeria monocytogenes |
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| Gram-positive, rod, does not form spores Hardy (psychrotrophic) Ubiquitous in natureInfective dose Unknown <1000 cells Incubation period 1-90 days mean of 30 days Duration Varied Symptoms Flue-like symptoms, sepsis, meningitis, stillbirth/miscarriages, death (30%) Disease caused by L. monocytogenesis listeriosis Can lead to sepsis, meningitis, stillbirth/miscarriages At risk population Young, elderly, immunocompromised, pregnant women Intracellular pathogen Infective dose Unknown <1000 cells Incubation period 1-90 days mean of 30 days Duration 24 h Symptoms Flue-like symptoms, sepsis, meningitis, stillbirth/miscarriages, death (30%) |
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| Escherichia coli |
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| Gram-negative, rod, does not form spores, facultative anaerobes Some are acid resistant Most E. coli are not pathogenic Intestinal microfloraof warm-blooded animals 4 main groups of E. coli Enterotoxigenic(ETEC) Enteropathogenic(EPEC) Enteroinvasive(EIEC) Shiga toxin-producing (STEC, VTEC) Enterohemorrhagic(EHEC) O157:H7 |
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| Enterohemorrhagic(EHEC) O157:H7 |
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| Severe cramping & diarrhea (watery-bloody) Infective dose –as few as 10 cells Typically lasts 8 days Can lead to HUS, in young and old Ground beef, apple juice, sprouts, spinach, raw milk Min Aw- .95 Min pH- 4.4 Min Temp.- 8 killed by pasteurization 160 F |
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| Salmonella |
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| Infective dose 15-20 cells Incubation period 8-72 hours Duration 1-2 days, <5 days (can be a carrier for up to month) Symptoms Nausea, vomiting, abdominal cramps, diarrhea, fever, and headache Chronic consequences --arthritic symptoms (Reiter's syndrome Min Aw- .94 Min pH- 4.2 Min Temp. 5 C |
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| Staphyloccus aureus |
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| Humans and animals are the primary reservoirs nasal passages , throats, hair, skin (50 % or more of healthy individuals) Incubation 1-8 h Duration 2 days Heat stable toxin Min Aw- .83 Min pH 4 Min temp 7- growth .88 4.5 10- toxin |
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| Campylobacter jejuni |
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| Fastidious, utilize amino acids instead of carbohydrates for energy Microaerophiles Isolated from healthy cattle, chickens, birds, flies, ponds, streams Campylobacteriosis(infection) Incubation period 2-5 days Duration 7-10 days foul smelling Min Aw .98 Min pH 4.9 Min Temp. 32 C |
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| Vibrio cholerae |
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| Infective dose 106cells Incubation period Hours to 5 days Duration 1-10 days infected person can die within hours |
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| V. parahaemolyticus |
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| Infective dose 105-107cells Incubation period 8-72 h Duration 48-72 h Symptoms Explosive diarrhea, abdominal pain |
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| V. vulnificus |
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| Infective dose Unknown, <100incubation period 7 h to several days Symptoms Fever, chills, nausea Susceptible hosts 50% mortality rate Alcoholic cirrhosis, renal disease, diabetes, use of immunosuppressive agents Death can occur in 3-5 days Limb amputation Aw-0.94-0.96 pH- 4.8-5.0 Temp- 5-8°C |
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| Shigella |
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| Water polluted with human feces, unsanitary handling by food handlers Person-to-person most common route Flies, food, feces Infective dose 10-102cells Incubation period 1-4 days Duration 5-6 days (self-limiting) Symptoms Watery diarrhea, abdominal pain, fever Reactive arthritis aW-0.97 pH- 4.9 temp-7°C |
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| 50-95% viral foodborne disease due to poor personal hygiene |
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| Hep A |
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| Excreted in feces of infected people Water, shellfish and salads Infective dose –10-100 virus particles Incubation period – 10-50 days (30 mean) Duration –1-2 weeks Usually mild illness –fever, fatigue, nausea, vomiting and abdominal pain Many infection don’t result in clinical disease <0.4% of reported cases result in death More common in adults Not isolated from any foods associated with an outbreak |
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| Norovirus |
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| Gastroenteritis, self-limiting, mild Infective dose –unknown Incubation period –12-51 h Duration –48-72h Water most common source Shellfish and salad ingredients Virus identified in clams and oysters More common in adults and older children |
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| Parasites |
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| Parasitic worms (Trichinella) Protozoa (Cryptosporidium, Giardia) |
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| trichinella |
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| Abdominal pain, nausea, vomiting, diarrhea Onset 1-2 days, duration 2-8 weeks Freezing (-18°C for 30 days) Few cases (1997-2001, 12) Game meat |
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| Cryptosporidium |
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| Contaminated water major source Onset 2-10 days Duration 2-4 days Water diarrhea Resistant to chlorine Serological survey –80% of people North America have had cryptosporidiosis |
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| Giardia |
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| Diarrhea, |
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| FDA BAM (Bacteriological Analytical Manual ) |
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| Foodborne bacterial pathogens, yeast, molds, mycotoxins, HepA, parasites |
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| AOAC International |
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