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Food Science 440 Midterm

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					Food Science 440 Midterm.

43. What is pseudoappendicular syndrome? Which group is most likely to develop that
disease?

-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
specific ones.

45. Characteristics and diseases of Norwalk-like virus, hepatitis A virus, and rotavirus

Norwalk virus
-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.

Rotavirus
-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
prevention

Anisakis spp.

Sources: Raw or undercooked seafood; especially bottom-feeding fish

Prevention: Cook fish to proper temperature throughout; freeze to meet FDA Food Code
specifications.
Cyclospora cayetanenis

Sources: Water, strawberries, rasberries, and raw begetables

Prevention Good sanitation, reputable supplier

Cryptosporidium parvum

Sources: Contaminated water; food contaminated by infected food workers

Prevention: Use potable water supply; practice good personal hygiene and handwashing

Giaridia Lamblia

Sources: Contaminated Water

Prevention: Potable water supply; good personal hygiene and handwashing

Toxoplasma gondii

Sources: Raw meats, raw vegetables, and fruit

Prevention: Good sanitation, reputable supplier, proper cooking


Trichinella spiralis

Sources: Primarily undercooked pork products and wile game meats (bear, walrus)

Prevention: Cook foods to the proper temperature throughout

				
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