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Foodborne Illness and Livestock Safety
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1
Question
What is the difference between infection and intoxication in foodborne illness?
Page 1
Answer
Infection: ingestion of live pathogenic cells that grow and cause illness. Intoxication: ingestion of toxins produced by bacteria (no live cells needed) that cause illness.
2
Question
Why are animal products considered 'high risk' for foodborne illness?
Page 1
Answer
Because a high microbial load is expected on animal products due to contact with skin, hides, and the GI tract.
3
Question
Are muscle and milk from healthy animals sterile? If so, what keeps them sterile in the living animal?
Page 1
Answer
Yes — muscle and milk from healthy animals are sterile in the living animal; sterility is maintained by skin/hide, the immune system, and the walls of the GI tract.
4
Question
List one way contamination of meat can occur during harvest.
Page 1
Answer
Fecal contamination (from the GI tract contacting carcass surfaces).
5
Question
Name three other contamination routes for meat besides fecal contamination.
Page 1
Answer
Hide, hair (or feathers), and GI contents.
6
Question
What are two harvest-procedure controls to reduce contamination on carcasses?
Page 1
Answer
Zero tolerance for visible hair/fecal matter/milk on carcasses, and use of antimicrobial washes.
7
Question
Name three temperature-control steps important in food preparation to control pathogens.
Page 1
Answer
Cooking to safe internal temperatures, proper hot holding, and appropriate cooling/re-heating procedures.
8
Question
What two sanitation areas are emphasized to control foodborne illness?
Page 2
Answer
Personal hygiene (of workers) and equipment sanitation (cleaning/sanitizing surfaces/tools).
9
Question
Are most strains of Escherichia coli pathogenic?
Page 2
Answer
No — most E. coli strains are not pathogenic; they are common commensals in the GI tract.
10
Question
What does EHEC stand for and what is its key disease feature?
Page 2
Answer
EHEC = Enterohemorrhagic E. coli; it causes severe intestinal damage often with bloody diarrhea due to toxin-mediated injury.
11
Question
What is STEC and which toxin family is it associated with?
Page 2
Answer
STEC = Shiga-toxin producing E. coli; it produces Shiga (Vero) toxins.
12
Question
What does ETEC stand for and what kind of illness does it typically cause?
Page 2
Answer
ETEC = Enterotoxigenic E. coli; it typically causes secretory (watery) diarrhea via enterotoxin action.
13
Question
How do Shiga-toxins cause hemorrhaging and bloody diarrhea?
Page 2
Answer
Shiga-toxins are taken up by cells and inhibit protein synthesis, causing breakdown of vessel linings and hemorrhage, resulting in bloody diarrhea.
14
Question
What serious systemic complication can result from STEC infection?
Page 2
Answer
Hemolytic uremic syndrome (HUS).
15
Question
Why is Listeria considered dangerous despite most immune systems keeping it in check?
Page 5
Answer
Because Listeria can persist in the body for long periods and is dangerous to pregnant women and immunocompromised individuals.
16
Question
Which products are most commonly associated with Listeria contamination?
Page 5
Answer
Raw animal products (e.g., unpasteurized dairy, raw meat).
17
Question
What are the main control measures for Listeria in food production?
Page 5
Answer
Proper sanitation and thorough cooking (and pasteurization where applicable).
18
Question
Which foodborne pathogen is commonly associated with poultry and dairy products?
Page 5
Answer
Campylobacter.
19
Question
What control methods reduce Campylobacter risk in poultry and dairy?
Page 5
Answer
Improved sanitation and strict temperature control during processing and storage.
20
Question
What is the FSIS and what products/priorities does it oversee?
Page 5
Answer
FSIS = Food Safety and Inspection Service (USDA); it focuses on public health aspects of meat, poultry, and egg products (inspection and safety).
21
Question
What is APHIS and what general area does it cover?
Page 5
Answer
APHIS = Animal and Plant Health Inspection Service (USDA); it handles animal welfare and plant/animal health inspection activities.
22
Question
Which agency (and department) regulates food labeling and safety for most processed foods (except most meat and poultry)?
Page 6
Answer
The Food and Drug Administration (FDA), within the U.S. Department of Health and Human Services.
23
Question
Name one FDA responsibility besides food labeling.
Page 6
Answer
Regulation of human and veterinary drugs.
24
Question
How is inspection jurisdiction determined between USDA and FDA?
Page 6
Answer
Inspection jurisdiction is product-dependent: USDA inspects meat, poultry, and some egg products (through FSIS), while FDA covers most other foods.
25
Question
What does process verification ensure in food safety systems?
Page 6
Answer
That everyone is using the same set of rules and procedures to produce consistently safe products.
26
Question
List three requirements for meat and poultry to be labeled as 'organic'.
Page 8
Answer
Livestock must be fed 100% organically grown feed and forage; no synthetic hormones or prohibited medications; no pesticides on pastures; animals must be raised from birth to organic standards (any three of these).
27
Question
Is irradiation allowed for USDA organic meat and poultry products?
Page 8
Answer
No — irradiation is prohibited for organic meat and poultry products.
28
Question
What does the label term '100% organic' indicate about a product?
Page 8
Answer
That the product contains only organic ingredients (100% organic).
29
Question
What is the stated organic policy regarding antibiotics for organic-labeled meat?
Page 8
Answer
No antibiotics are allowed in organic-labeled meat (i.e., 'no antibiotics ever').
30
Question
List three purposes antibiotics are used for in conventional livestock production.
Page 8
Answer
Treatment of infections, prevention of infections (prophylaxis), and performance enhancement (growth promotion or improved feed efficiency).