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Lecture 8 Food hazards.pdf Flashcards
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Lecture 8 Food hazards.pdf Flashcards
Lecture 8 Food hazards.pdf Flashcards
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1
Question
What are some examples of transmissible diseases related to foodborne illnesses?
Answer
Bacteria (Escherichia coli, Clostridium botulinum), Viruses, Parasites
2
Question
What are some examples of non-transmissible diseases related to foodborne illnesses?
Answer
Shellfish associated toxins, Color additives, Obesity, Diabetes
3
Question
What are the direct human health effects of nitrites in groundwater from the extensive use of nitrate fertilizers?
Answer
Nitrites change hemoglobin to a form that cannot carry oxygen, causing methemoglobinemia (blue baby syndrome in young infants)
4
Question
What is the active ingredient in pesticides that is intended to kill pests?
Answer
The active ingredient is the chemical component intended to kill the pest
5
Question
What are some types of insecticides used as chemical pesticides?
Answer
Natural Pyrethrum (from chrysanthemum plant), Organochlorine insecticides (DDT, chlordane, aldrin, dieldrin, heptachlor)
6
Question
What are organophosphate insecticides?
Answer
Chemical pesticides that are neurotoxins, not persistent in the environment, and have varying acute toxicity to people.
7
Question
What are carbamate insecticides?
Answer
Chemical pesticides with a chemical action similar to organophosphates, but with low acute toxicity to people.
8
Question
What are pyrethroid insecticides?
Answer
Chemical pesticides similar to pyrethrum, low in acute toxicity to people, and used in some consumer products.
9
Question
What do selective herbicides do?
Answer
Kill broad-leaved plants but do not harm plants in the grass family (e.g., grain crops, turfgrass).
10
Question
What do non-selective herbicides do?
Answer
Kill all types of plants, for example, Monsanto's Roundup which is used on Roundup Ready genetically engineered soybeans.
11
Question
What are fungicides used for?
Answer
They are used in agriculture to control fungal diseases on plants.
12
Question
What are rodenticides often formulated as?
Answer
Anticoagulant bait to control rodent populations.
13
Question
What are some limitations of pesticide use?
Answer
Resistance among pests, difficulty in studying chronic effects, inaccurate exposure assessment, and challenges in separating acute and chronic effects.
14
Question
What are some human health effects of pesticides?
Answer
Neurological effects, reproductive effects, and cancer, which are difficult to study and assess accurately due to the changing mix of chemicals and lack of information among workers.
15
Question
Who are some groups disproportionately affected by pesticide exposure?
Answer
Pesticide production workers, farmers and their families, hired farmworkers, with disparities in protections and awareness particularly evident in lower-income countries.
16
Question
What are some types of food that can be sources of transmissible foodborne illnesses?
Answer
Meat, milk, dairy products, unpasteurized fruit and vegetable juices, raw or undercooked eggs, chicken, tuna, potato and macaroni salads, cream-filled pastries, fresh produce, spices, chocolate, and seafood
17
Question
What are some factors that can contribute to the spread of transmissible foodborne illnesses through food handling?
Answer
Careless food handling, food standing too long at room temperature, improper cooking, contaminated cutting boards, and kitchen tools
18
Question
What are the common symptoms of foodborne illnesses?
Answer
Diarrhea, abdominal cramping, fever, vomiting, headache, sometimes blood in the stool. Usually lasts only a day or two, sometimes 7-10 days. Not life-threatening for most people but severe for young children, the elderly, and individuals with certain diseases and conditions like liver disease, iron disorder, diabetes, and cancer
19
Question
What are some preventive measures to avoid foodborne illnesses?
Answer
Starts in the supermarket, safe storage, safe food preparation, keeping everything clean, washing hands, cooking properly, keeping hot food hot and cold food cold, proper storage of leftovers
20
Question
What is the bacteria associated with food poisoning from eating unwashed vegetables and contaminated meat post-slaughter?
Answer
Escherichia coli
21
Question
What are the symptoms of food poisoning caused by Escherichia coli?
Answer
Diarrhea, abdominal cramps
22
Question
What are the complications of food poisoning from Escherichia coli, seen in 2-7% of cases?
Answer
Hemolytic Uremic Syndrome, where red blood cells are destroyed and kidneys fail
23
Question
What bacterium causes botulism, a rare and serious illness that can be fatal?
Answer
Clostridium botulinum
24
Question
How can botulism be prevented in commercially canned foods?
Answer
By undergoing botulinum cook in a pressure cooker at 121°C (250°F) for 3 minutes
25
Question
What are the unusual sources of botulism from home-canned foods?
Answer
Garlic or herbs stored covered in oil, improperly handled baked potatoes wrapped in aluminum foil, home-canned or fermented fish
26
Question
What are the main kinds of botulism?
Answer
1. Foodborne botulism 2. Wound botulism 3. Infant botulism
27
Question
What are the symptoms of foodborne botulism, occurring 12-36 hours after consuming the toxin?
Answer
Double and/or blurred vision, difficulty swallowing, severe constipation, muscle weakness leading to body paralysis, respiratory failure
28
Question
Where are Salmonella bacteria naturally found?
Answer
In the intestines of animals, especially poultry, swine, birds, reptiles, some pets, and some humans
29
Question
What are the symptoms of salmonellosis and how do they typically feel?
Answer
The symptoms of salmonellosis can feel like the flu.
30
Question
Is treatment usually needed for salmonellosis?
Answer
Usually no need for treatment.