ANSC 100

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  1. What are some consumer demands?
    • convenience
    • resh, minimally processed
    • safe
    • high quality
    • nutrition
    • low cost
  2. What are some sources of foodborne pathogens
    • meat and poultry
    • milk
    • fish and seafood
    • fruits, vegetables, cereals
    • ready to eat foods
  3. Describe how the listeriois outbreak occured
    • Sheep with a mastitis infection - manure was used to fertilize cabbage = listeriosis outbreak in coleslaw
    • high rate of mortality because it targets immune suppressed ppl
  4. What are some of the risks in the field?
    • Manure: human or animal (ALL MANURE CARRIES PATHOGENS) do everything you can to keep it off of produce *prevent contamination =goal*
    • water quality
    • bacteria are internal inside the plant so washing may not help
  5. Describe manure contamination and E.coli
    • Ruminant animals are reservoirs for E.coli
    • they shed in the feces
    • (Not an animal health issue because its natural to them)
  6. What are the factors contrubuting to foodborne disease
    • -contaminated raw food/ ingredients
    • -food from unsafe source
    • -inadequate cooking, canning heating
    • -colonized person handling the food
    • -by improper cooling
    • -lapse of 12 h or more between prep and consumption
  7. What are some of the challenges to microbial-food safety?
    • CHANGE!!!
    • foodborne pathogens:
    • -microorganisms change and adapt to environment
    • -acquire new virulence genes (becomes pathogen)
    • -resistance to antimicrobial agens (if feed antibiotic as a growth promo: bad because can change)
    • -sequalae (things that happen afterwards ie after salmonella get arthritis)
    • consumers
    • -improved detection because of increased knowledge and genetic technologies
    • -low level of knowledge of safe food handling practices
    • -increase in diseases that cuase immunosuppression
    • -increase in use of immunosuppressive agents (ie chemotherapy, transplant patients)
    • -aging population
    • -malnutrition
    • food supply
    • -global food supply
    • -longer storage life because of: packaging technology has allowed processors to increase storage life (which allows some organisms to grow ie Listeria)
    • -fresh preservative free food (low salt and nitrates = clostridial disease can develop)
    • -more perishable foods consumed: increased consumption of fruits and veggies
  8. Salmonella
    • has been seen in OJ
    • People get it from eating cookie dough
    • Transovarian transfer can occur where egg is formed in chick that can trap salmonella in the yolk of the egg
  9. Tell about the Infections with antibiotic resistant Campylobacter spp in S AB
    • case controlled rural vs urban
    • risk factors: antibiotic use, antibaterial use, possession of AB for future use, travel, food consumption, animal contact
    • foreign travel: largely responsible for ciprofloxacin resistance in campylobacter
    • off the record antibiotic use: prev unmeasured risk assoc with storage and self meds
    • contact with animals NOT a risk factor
  10. Which bacteria causes the greatest number of foodborne illnesses?
    Salmonella: eggs, peanutbutter, almonds, OJ
  11. What are the challenges of food safety - take home messages
    • eating is risky busness
    • foods contain hazards
    • anyone handling food- producer, processor, consumer - is responsbile for food safety
Card Set:
ANSC 100
2012-12-16 19:54:01
NINE Food safety

food safety
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