Food Science 440 Midterm.
43. What is pseudoappendicular syndrome? Which group is most likely to develop that
-It’s a type of Yersinia enterocolitica.
-Occurs in older children and younger adults.
44. Characteristics, transmission, resistance and susceptibility of foodborne viruses.
-I have no idea how to answer this since the earlier and bottom questions answer the
45. Characteristics and diseases of Norwalk-like virus, hepatitis A virus, and rotavirus
-causes Nausea, vomiting, diarrhea, and abdominal pain. Headache and low grade fever
may occur. Illness is mild and brief. No severe illness occurs and last about 1-3 days.
Hepatitis A Virus
-Causes liver disease called infectious hepatitis.
-Causes Fever, nmausea, vomiting, abdominal pain, fatigue, swelling of liver, jaundice.
-Has a disease called Rotavirus gastroenteritis.
-Leading cause of severe diarrhea among infants and children.
-Vomiting, low grade fever that last about 4-8 days.
46. Characteristics and life cycle of parasites
Parasites live on or inside a living host to survive
Refer to question 48
47. Protozoa and parasitic worm
-I have no idea
48. Six common foodborne parasities; sources, common food vehicles, diseases, and
Sources: Raw or undercooked seafood; especially bottom-feeding fish
Prevention: Cook fish to proper temperature throughout; freeze to meet FDA Food Code
Sources: Water, strawberries, rasberries, and raw begetables
Prevention Good sanitation, reputable supplier
Sources: Contaminated water; food contaminated by infected food workers
Prevention: Use potable water supply; practice good personal hygiene and handwashing
Sources: Contaminated Water
Prevention: Potable water supply; good personal hygiene and handwashing
Sources: Raw meats, raw vegetables, and fruit
Prevention: Good sanitation, reputable supplier, proper cooking
Sources: Primarily undercooked pork products and wile game meats (bear, walrus)
Prevention: Cook foods to the proper temperature throughout