Test 2 environmental health

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Why was it called the Spanish flu?
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Terms in this set (70)
Why was it called the Spanish flu?
The first news of the disease came from Spain, they were not in the war so there was no censorship to what they could release in newspapers.
The other countries in the war wouldn't report it as it would ruin morale of the soldiers
Where did the Flu of 1918 begin?
Evidence was "strongly suggestive" that it originated in Haskell County Kansas early in 1918
What was the genotype of the flu of 1918
Swine H1N1. Birds Avian H5N1
What harbored flu
Avian and pig
What Is the primary function of a virus
Only 1 function

Replicate itself
Number of deaths 1918
US 500,000 and worldwide 50-100 million Who were the first people to have the virus they were also in
Who were the first people to have the virus
Its spread was intimately related to war conditions

especially the arrival of American troops in France
What is an example of primary infection and secondary infection of the flu
Kills in 2 ways

Primary cough sneezing fever
Quickly & directly with violent viral pneumonia

More slowly & indirectly by stripping the body of defenses
allowing bacteria to invade the lungs
causes a more common & slower killing bacterial pneumonia (secondary infection)
Message from public health during these times
...
Most common Foodborne illness
Number 1 Norwalk virus first slide disease
Norwalk virusFoodborne illness caused by a virus found in untreated water sources.What is number one cause of foodborne illnessbacteriaDifferent retail food risk types4 risk typesRisk Type 1 -Any establishment that prepares, serves or sells only pre-packaged, non-potentially hazardous foods or only heats foods in hot holdings but does not cool. Examples: Blockbusters, StaplesRisk type 2Any establishment that prepares, cooks and serves most products immediately and limits hot and cold holdings of potentially hazardous foods after preparation or cooking to two or fewer items. Example: A deli, fish marketRisk 3Risk Type 3 - Any establishment that requires the handling of raw ingredients and is involved in the cooking, serving, cooling and reheating of at least three or more potentially hazardous foods Example: Full service restaurants, diners, catering operationsRisk 4Any specialized food establishment or a retail food establishment that conducts specialized processes such as smoking, curing, canning, bottling, or acidification. Examples: Sushi establishments, Smoke meat housesClean does not mean food establishment is safe to eatSANITATION clean establishment does not mean food safetybacterial growth requiresFood source (Usually a protein) Some moisture Moderate pH At least one organism Time to multiply (Usually every 20 minutes) Moderate temperatureFAATOMpotentially hazardous foodsAny food or ingredients, natural or synthetic, capable of supporting rapid growth microorganisms: Examples. Bacon Mayo Sauces Garlic in oil Beans Onions Seeds Eggs Cheese Pasta Rice Sprouts Pastries Soy Protein Potatosafe cooking temperatures poultry165ºF - Poultry and poultry stuffing's, re-heated foodsSafe cooking temperature beef155ºF - Ground Beef, HamburgersSafe cooking temperature of fish and pig145ºF - Fish and Pork products Foods must reach above temperatures and hold for at least 15 secondsRefrigerators kill bacteria if not whatCooling food rulesRapidly cool all foods: from 135ºF to 41ºF in six hours or less From 135ºF to 70ºF in 2 hours or less From 70ºF to 41ºF in 4 hours or less Place food in uncovered shallow pans (2 to 4 inches) Use an ice bath to cool thick product (stirring often) Withhold some water in recipes, then add ice at the end of cooking. Temperature must reach 70 degrees with in two hoursHot holding above what temperatureAll hot foods must be held at 135ºF or aboveNorwalk Virus (Norovirus)Onset: 24 to 48 hours Symptoms: Nausea, vomiting, diarrhea, abdominal pain, headache, low-grade fever Lasts for 24-60 hours Foods implicated: clams, oysters, fruits, salads, eggs, and bakery items Requires very few viral particlesHepatitis A (acute)Onset: 15-50 days Symptoms: Fever, malaise, anorexia, nausea, abdominal discomfort, jaundice Foods Implicated: Food contaminated by infected food handlers, raw or under cooked mollusks from contaminated water, contaminated produce Requires very few viral particlesRotavirus (virus)Onset: 1-3 days Symptoms: Vomiting, diarrhea, temporary lactose intolerance, low-grade fever, dehydration Lasts about 4-8 days Infected food handlers may contaminate foods that require handling and no further cooking, such as salads, fruits, and hors d'oeuvres. Can be transmitted very easily through contaminated hands utensilsSalmonella bacteriaOnset: 3 to 12 hours Symptoms: Abdominal pain, diarrhea Nausea & Vomiting - lasts 1 day or less Foods Implicated: Raw meat, poultry, milk & dairy products, shrimp, frog legs, yeast, coconuts, pasta and chocolateCamplyobacteriosis (bacteria)Onset: 2-5 days (1-103 hours_ Symptoms: Diarrhea, fever, nausea, abdominal pain, headache Foods Implicated: Unpasteurized milk and dairy products, poultry, pork, beef, and lambE. coli O157:H7Onset: 3 to 9 days Symptoms: Severe abdominal cramps, bloody diarrhea, nausea, low grade fever Lasts 1 day or less Foods Implicated: Ground beef, poultry, un-pasteurized apple juice, sprouts and lettuceListeriaOnset: 1 day to 3 weeks Symptoms: Nausea, vomiting, headache, fever, chills, backache, meningitis Foods Implicated: Unpasteurized milk and cheese, vegetables, poultry and meats, seafood, and prepared, chilled, read-to-eat foodsClostridiumOnset: 6-24 hours, usually 10-12 hours Symptoms: Sudden outset of colic followed by diarrhea, nausea Lasts 1 day or less Foods Implicated: Inadequately heated or re-heated meats, usually stews, meat pies, and gravies made of beef , turkey, or chickenImproper cooked hamburgers associated with what bacteriaEcoli salmonellaBacteria associated with improper cooked chickenSalmonellaThree compartment sink what is the processStep 1: Scrape off all residue from item Step 2: Wash with hot soapy water Step 3: Rinse in hot clean water (95º F - 110º F) Step 4: Sanitize - Submerse the item in chlorine solution for one minute. (check with test strips) Step 5: Air dry - no towelingNo bare hand contact with ready to eat food -examplesProhibition of bare hand contact with ready-to-eat foods Use spoons, forks, spatulas, and disposable gloves with ready-to-eat foods Single-use gloves are used for one task only then discarded when damaged, soiled or when interruptions occur in the operation. Working with raw animal food Working with ready-to-eat food NO bare hand contact with ready-to-eat foodWash detergent hot water rinse hot water sanitize 1 minute 50 ppm chlorineInfiltration/percolationInfiltration/percolation - into the soil, also runoff back to oceans, lakes, streams, rivers etc.Water covers ___% of the Earth's surface71 percentWhat percentage of water is salt water97.% (all found in oceans)Fresh water percentageHumans and animals require freshwater for consumption, which makes up only 3% of the total amount of waterWho is the largest consumer of waterThre biggest water consumers in the world is Agriculture ,industry and households or individuals useAgicultureAgiculture number waste of water 60% is lost in evaporationProblems with irrigation and how it can impact consumersIrrigation carries runoff Pesticides Fertilizers. Animal waste. All contaminate drinking water suppliesHow can we conserve water?Turn off the water while you brush your teeth Turn off the water while shaving Take shorter showers Don't let the water run constantly while you're washing or rinsing dishes Fill a pitcher with tap water and put it in the fridge, instead of running the tap every time you want a cold drink!Surface water examplesOcean water Estuaries Rivers, streams Lakes, ponds WetlandsGroundwater exampleAquifers are underground reservoirs Brought to the surface by springs Water tables are under topsoilSurface water polluted byContaminated by runoff, spills, dumping, acid rain Lakes Streams Ponds Rivers ReservoirsGround water pollutionGroundwater in aquifers or wells are contaminated by pollutants that percolate or leach through the soil. Underground storage tanks, leaking pits, ponds, and lagoons are sources of groundwater pollution. When rainfall is heavy sewers and septic tanks overflowWhat is the most common Foodborne illness?NorovirusWhat is the number one cause of Foodborne illness?Poor Personal HygieneDanger Zone41 degrees F to 135 degrees FDifferent retail Food Risk typesSmoking Curing Canning Bottling AcidificationCauses of Food Borne Disease; types of Food Borne ContaminationPhysical: Glass, Metal Fragments Chemical: Pesticides, Cleaning Products Biological: Bacteria, Viruses, FungiBacterial Growth RequirementsOne Organism Food Source Multiply Time Temperature Moisture pHDefinition of Potentially Hazardous FoodAny food or ingredients, natural or synthetic, capable of supporting rapid growth microorganisms Examples: Eggs Cheese Pasta Rice BeansSafe Cooking Temperatures165F - Poultry/Stuffing 155F - Ground Beef, Hamburgers 145F - Fish and PorkDo Refrigerators kill bacteria? If not, what does it do?Can slow the growth of Bacteria, but will not stop the growth of Bacteria in foodDo freezers kill bacteria? If not, what does it do?Does not kill Germs or Bacteria Puts them into Hibernation until the food thawsCooling Food RulesRapidly Cool all foods From 135F to 41F in 6 hours or less From 135F to 70F in 2 hours or less From 70F to 41F in 4 hours or lessHot Holding above what temperature?140FSome examples of Bacterial, Viruses and Parasite Food PoisoningsE. Coli - Bacteria Salmonella - Bacteria Listeria - Bacteria Clostridium Perfringens - Bacteria Staphylococcus Aureus - Bacteria Campylobacteriosis - Bacteria Vibrio - Bacteria Shigella - Bacteria Norovirus - VIRUS Hepatitis A - VIRUS Rotavirus - VIRUS Trichinosis - Parasite Giardia - Parasite Cryptosporidium - ParasiteImproperly cooked hamburgers associated with what Bacteria?E. ColiImproperly cooked chicken associated with?Campylobacter/SalmonellaWhen should you wash your hands in retail Food Establishments?Anytime upon entering Kitchen Before starting work After a break After coughing, sneezing, or blowing your nose after touching your head, hair, open wounds, sores, and noseNo Bare Hand Contact with ready-to-eat foodsExamples: Working with raw animal food Working with ready-to-eat foodThree Compartment Sink - What is the process?Wash: Wash with a good detergent in hot water Rinse: Rinse in clean hot water Sanitize: One minute in 50 ppm available chlorine or approved equivalent