Nursing C 787 Module 6 Complete Study Guide. Latest 2022 / Unit 6: Safety and Security of Food (Keeping Foods Safe/Eliminating Global Hunger)Reading:
... [Show More] Chapter 14: "Safeguarding and Securing the Food Supply"
What are common routes of transmission and S/S for foodborne illnesses such as the bacterial
contaminants Campylobacter, E. coli, Listeria, Shigella, Yersinia, Vibrio, Salmonella; the viral
contaminants such as norovirus and hepatitis A and other microbial parasites such as Trichinella and
Cryptosporidium.
Campylobacter- undercooked poultry; abdominal pain, diarrhea, headache, and fever
Escherichia coli- indicative of fecal contamination; severe abdominal pain, nausea, vomiting, diarrhea,
and sometimes fever
Listeria- Found in raw milk, soft cheeses, raw meats, and poultry, it can also contaminate raw soil
grown vegetables such as lettuce; nausea, vomiting, and headache
Shigella- Poor personal hygiene therefore is usually behind outbreaks, with shellfish, raw produce,
chicken, and salads; diarrhea, abdominal pain, fever, and chills
Yersinia- Swine; gastroenteritis
Vibrio- raw shellfish and seafood, gastroenteritis. V. cholerae is well known as the causative agent of
cholera
Salmonella- undercooked Salmonella-contaminated meats, poultry, or eggs, or drink Salmonellacontaminated water; develop nausea, vomiting, abdominal pain, diarrhea, headache, and fever
Norovirus outbreaks have been associated with contaminated water, fruits, raw oysters, and scallops
and are notorious for their association with acute gastroenteritis outbreaks on cruise ships and in
schools
Hepatitis A- fecal-oral route is possible; food handler carriers of hepatitis A;
Trichinella spiralis (roundworm of pork, also found in game, such as bear and walrus)
Cryptosporidium parvum, a protozoan found in mammals, reptiles, and birds, causes diarrhea in
humans; Major outbreaks of cryptosporidiosis have occurred in Maine (1993, unpasteurized apple
cider), Minnesota (1995, chicken salad), New York (1996, unpasteurized apple cider), and Washington
(1997, raw green onions).
Shigella and cholera causes gastroenteritis
Identify the origins and S/S of common mycotoxins and algal or shellfish/fish associated toxins.
Mycotoxins- mold-produced toxins
Glycoalkaloids- potatoes and potato products and can increase with exposure to light, heat, and
insect damage during the growing season
Shellfish toxins- amnesic shellfish poisoning (ASP), and paralytic shellfish poisoning (PSP) [Show Less]