Food Micro Midterm 2
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| Define foodborne illness. | show 🗑
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| show | Infection, intoxication, allergenic reaction
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| Define pathogen. | show 🗑
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| Define infectious dose. | show 🗑
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| show | Time between eating and appearance of symptoms.
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| show | Nature of pathogenic agent, amount of exposure, person who at the food.
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| show | Gastrointestinal, neurological, invasive/systemic, sequelae.
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| show | Capacity of a pathogen to cause disease.
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| show | Ability to infect, severity of disease, ability to cause death
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| show | Stomach acidity, gut microbiome, antibodies/phagocytes
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| Pathogens in raw foods normally come from ____-harvest contamination. | show 🗑
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| Pathogens in processed food normally come from ____-harvest contamination. | show 🗑
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| show | One person having illness after eating a food.
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| show | More than one person having a similar illness after eating a food.
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| show | A larger number of cases than expected in a time and location.
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| What five commodities make up most the the outbreaks related to fresh produce? | show 🗑
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| show | 1. Detect the outbreak
2. Find the source of the outbreak
3. Control the outbreak
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| Are possible outbreaks detected? | show 🗑
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| show | Epidemiologic, traceback, food an environmental testing
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| show | Time periods when people got sick, past outbreaks with same pathogen, patterns in geographic distribution.
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| What are three types of traceback data? | show 🗑
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| What are two types of food and environmental testing data? | show 🗑
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| show | Specific reaction to antiserum.
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| show | Sensitivity to specific bacteriophage strains.
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| Define toxinotyping for isolates. | show 🗑
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| Define genotyping for isolates. | show 🗑
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| show | Pulsed Field Gel Electrophoresis (PFGE)
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| T or F: Sequencing of entire genomes is most accurate as a sub-typing method. | show 🗑
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| show | False
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| How are viruses and parasites detected? | show 🗑
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| show | Long-term illness from a foodborne illness.
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