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Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
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Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
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ansc 326 food bac exam 2Study online at
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1. duration: how long symptoms last
2. incubation: the time in btwn consumption and symptoms appearing
this always comes before duration
3. reportable: local and state level rules for which disease and conditions
must be reported, personal info is always collected on the pateient and
delivered to the state to reference for later in case the person needs to
be contacted or interviewed
4. notifiable: information is given voluntarily when a person meets
certain criteria to be considered a case, it's optional if the state wants
to report the case or not, personal information isn't usually taken for
recrods given to the CDC unless the specific case requires it
5. bacterial foodborne diseases that must be reported:
botulism brucellosis
cholera
campylobacterio
sis listeriosis
q fever (coxiella
burnetii)
salmonellosis
shiga toxin producing E. coli
shigellosis
vibrosis
yersiniosis (only mandatory to be reported in TX)
6. outbreak defined as: 2 or more people consumed a shared food item
that was contaminated within a localized timeline/geographical area
outbreaks can be small to large or large (multinational, multi state, mult
continent)
c. botulinum is the only disease that needs only 1 case to be considered
an outbreak
7. sporadic diseases: typically only single cases and aren't associated
with other people or shared food, not outbreak related
8. bacillus is latin for: small stuff
9. Anaerobic: without oxygen
10.aerobic: requires oxygen
11.bactereimic: bacteria is found in your blood
1
, ansc 326 food bac exam 2
Study online at
https://quizlet.com/_advszd
12.septic: the bacteria in your blood is replicating
13.toxico infection: toxin is produced in the food before consumption
(live organ- ism is needed to cause disease)
14.intoxication: emetic toxin in the food causes vomiting (live
organism doesn't need to be consumed)
2
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