Bacterial Food-borne Illnesses
Infectious Agents
Environmental Pollutants
Prevention and Government Protection
Complications of Food-born Illnesses
100
The most common bacterial food-borne illness (50% in 2011) that is spread via shellfish, produce, or with the infected hosts with the virus on their hands. Symptoms appear in 12-48 hours and last 1 to even 6 days.
What is norovirus?
100
An organism that lives in or on a host and benefits (nutrients and protection) at the expense of the host.
What is a parasite?
100
The heavy metal that is found in seafood which can cause neurological problems and should be avoided in pregnant women?
What is methyl mercury?
100
You should use these processes at home every day to prevent the contraction of food-borne illnesses.
What is the benefit of thoroughly cleaning, separating, cooking, and chilling food during all stages of food preparation?
100
Gastric/intestinal distress, abdominal pain, nausea, vomiting, diarrhea, and cramps.
What are common mild symptoms of food-borne illnesses?
200
The bacteria that thrives in anaerobic environments such as canned foods and can cause severe symptoms such as nerve impairment or paralysis.
What is Clostridium botulinum?
200
An organism that consists of RNA or DNA and is enveloped by a capsid which can only replicate using a host's cell, sometimes inducing illness within the host.
What is a virus?
200
A naturally formed substance found in cherry, apple, and peach pits that can cause breathing problems, cellular necrosis, and tissue damage.
What is cyanide?
200
The government agency that regulates animal drugs (food additives, herbicides, and environmental contaminants) and can conduct investigations into any abnormalities.
What is the Food and Drug Administration (FDA)?
200
Dehydration, bloody stools, neurological disorders, and death.
What are common severe symptoms of food-born illnesses?
300
A bacteria that is most commonly spread through raw eggs or meat, unpasteurized milk, juice or cheese, or contaminated produce.
What is Staphylococcus aureus?
300
The worm that causes trichinosis by reproducing in the small intestine, entering the bloodstream, and forming cysts in muscle tissue where they can live for months.
What is Trichinella spiralis?
300
The substance formed from the mishandling of potatoes, eggplants, apples, bell peppers, cherries, beets, and tomatoes.
What are glycoalkaloids?
300
The process (which requires labeling visible to consumers) by which parasites, insects, and bacteria are killed in foods, and ripening and sprouting is delayed.
What is food irradiation for food preservation using radiation?
300
The young, old, pregnant, and immuno-compromised patients.
What patients are most at risk for contracting food-borne illnesses?
400
Bacteria that is normally found in the intestines of humans and other animals and illness only occurs from contamination with a rare strain.
What is Escherichia coli?
400
The long, flat, segmented organism that live in the intestines of its host and can have severe as well as absent symptoms.
What are tapeworms?
400
Herterocyclic aromatic amines (HAA)
What is the carcinogenic substance formed from processing protein foods?
400
The government agency that establishes the tolerance levels of chemical residues in food for consumption.
What is the Food Safety and Inspection Services (FSIS)?
400
The increased use of antibiotics/antimicrobials, centralized food production, imported food, and the tendency to eat out or eat fast/convenience food.
What has contributed to the increases prevalence and variety of food-borne illnesses?
500
The bacteria found in the intestinal tracts of most farm animals (sheep, cows, poultry, pigs) and is spread through manure and contaminated water.
What is Campylobacter jejuni?
500
The virus that causes 20 million infections per year and symptoms include jaundice, anorexia, liver failure, and enlarged liver.
What is Hepatitis E?
500
The environmental toxin passed from animals feeding or using certain flowering plants.
What are grayanotoxins?
500
The Environmental Protection Agency (EPA).
What is the government agency that regulates pesticide use and pesticide tolerance?
500
The bacterium Listeria monocytogens, the parasite Toxoplasma gondii, and environmental toxin methyl mercury.
What is bacterium, parasite, and environmental toxin most dangerous to pregnant or nursing women because of the risk of miscarriage, birth defects, or death of a newborn?
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