Biological Toxins May 9, 2024 by Brian Klein /30 0 votes, 0 avg 0 Biological Toxins 1 / 30 A person with a foodborne illness caused by seafood toxins may experience any of these symptoms: • Hives • Diarrhea • Vomiting • Heart palpitations • Difficulty breathing • Flushing of the face • Burning in the mouth • Neurological symptoms When does a person begin experiencing symptoms (onset-time) after consuming a seafood toxin? Symptoms usually begin within hours Symptoms usually begin within minutes Neither Both Wrong! Thats right! 2 / 30 Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins? Because biological toxins are NOT destroyed by cooking or freezing Because biological toxins can’t be seen, smelled, or tasted Neither Both Wrong! Thats right! It can be difficult to identify food contaminated with biological toxins. And since they can NOT be destroyed by cooking or freezing, you must be sure that these foods are from a safe source. 3 / 30 Where do Biological Toxins come from? Plants, mushrooms, and seafood can produce toxins naturally Fish can be contaminated with toxins by eating smaller fish that are contaminated Shellfish can be contaminated with toxins if they eat toxic algae Some fish contain bacteria that produce toxins in the TDZ All are correct Wrong! Thats right! 4 / 30 What are some common neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 5 / 30 Which seafood toxin can fish become contaminated with by eating smaller fish that have eaten the toxin? Histamine Ciguatera toxin Neither Both Wrong! Thats right! 6 / 30 Sometimes, big fish become contaminated with Ciguatera Toxin after eating smaller fish that have been eating toxic algae. Which fish can become infected this way? Snapper Grouper Barracuda Amberjack All are correct Wrong! Thats right! 7 / 30 Ciguatera Toxin is a seafood toxin linked to barracuda, snapper, grouper, and amberjack fish. Which of these statement are true about Ciguatera Toxin? It occurs in fish when they eat smaller fish that ate the toxin It occurs in shellfish when they feed on toxic algae It causes ciguatera fish poisoning when consumed by people All are correct Wrong! Thats right! 8 / 30 What is Histamine Toxin? Histamine is the seafood toxin that causes scombroid poisoning Histamine cannot be destroyed by freezing, cooking, smoking, or curing Some fish commonly linked with Histamine are tuna, bonito, mackerel, mahi-mahi The most important preventative measure for Histamine is purchasing from approved and reputable suppliers All are correct Wrong! Thats right! 9 / 30 Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do: • Tuna • Bonito • Mackerel • Mahi Mahi If a fish is contaminated with pathogens that produce Histamine, when will they produce it? When the fish remains in the TDZ for too long When the fish is time-temperature abused Neither Both Wrong! Thats right! 10 / 30 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 11 / 30 Why do mushrooms need to be purchased from approved, reputable suppliers? Biological toxins are NOT destroyed by cooking or freezing Dangerous mushrooms are difficult to identify Neither Both Wrong! Thats right! Because biological toxins cannot be destroyed by cooking or freezing, its important to purchase food with this risk from approved, reputable suppliers. 12 / 30 Biological contamination is more common than chemical or physical contamination. What are some examples of biological contaminants? Harmful toxins in seafood, fungus, and other natural sources Pathogens like viruses, parasites, bacteria, and fungi Neither Both Wrong! Thats right! 13 / 30 What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness? Aflatoxin Biological toxins Neither Both Wrong! Thats right! 14 / 30 Which large fish can become contaminated with biological toxins after they eat smaller fish that have consumed the toxin? Snapper Grouper Barracuda Amberjack All are correct Wrong! Thats right! This is scombroid toxin 15 / 30 Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to? Histamine Saxitoxin Brevetoxin Ciguatoxin Domoic acid All are correct Wrong! Thats right! 16 / 30 What is a critical way to prevent foodborne illness from biological toxins? Control time and temperature when handling raw fish Purchase plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 17 / 30 What kind of biological contaminant can come from one of these foods? • Plants • Mushrooms • Seafood Biological toxins Seafood toxins Neither Both Wrong! Thats right! 18 / 30 What medical conditions can be caused by aflatoxins produced by some molds? Allergic reactions Kidney and liver damage Nervous system disorders All are correct Wrong! Thats right! 19 / 30 The onset-time is how long it takes for the symptoms of an illness to begin. Many people start experiencing these symptoms within minutes of consuming seafood toxins: • Vomiting • Diarrhea • Flushing of the face • Difficulty breathing • Burning in the mouth • Heart palpitations • Hives • Neurological symptoms What neurological symptoms may occur after eating fish contaminated with seafood toxins? Tingling in the extremities A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Neither Both Wrong! Thats right! 20 / 30 Which of these are neurological symptoms associated with consuming Biological Toxins? A reversal of hot and cold sensations (hot feels cold, and cold feels hot) Burning in the mouth Difficulty breathing Flushing of the face or neck (turning red) Heart palpitations (hard, fast, or uneven heartbeat) Hives Tingling in the extremities All are correct Wrong! Thats right! 21 / 30 Which seafood toxin is produced by pathogens in the fish during time-temperature abuse? Ciguatera toxin Histamine Neither Both Wrong! Thats right! 22 / 30 Which fish may contain bacteria that produce histamine toxins if the fish is time-temperature abused? Tuna Bonito Mackerel Mahi-mahi All are correct Wrong! Thats right! Bacteria that live naturally in healthy fish begin producing toxins if the fish spends too much time in the Temperature Danger Zone (TDZ) after it has been caught. 23 / 30 What biological contaminant cannot be destroyed by cooking or freezing? Viruses Biological toxins Neither Both Wrong! Thats right! 24 / 30 What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood? Biological toxins Seafood toxins Neither Both Wrong! Thats right! 25 / 30 Which is true about where Biological Toxins like Seafood Toxins come from? They can be made by pathogens on fish when it is time-temperature abused They are naturally occurring poisons in plants, mushrooms, and seafood Toxins are a natural part of some fish. Fish can also become contaminated with toxins like histamine and ciguatera All are correct Wrong! Thats right! 26 / 30 Which statements describe a toxin mediated infection? When illness results from eating food containing pathogens that produce toxins When pathogens in the stomach or intestine produce toxins as they live and grow When illness symptoms are caused by toxins produced by pathogens in the body All are correct Wrong! Thats right! 27 / 30 How can fungi cause foodborne illness? Some mushrooms produce toxins that make you sick Some molds can produce aflatoxins that make you sick Neither Both Wrong! Thats right! 28 / 30 What neurological symptom may be experienced by someone with a foodborne illness caused by seafood toxins? Tingling in the extremities Reversed sensations of hot and cold Neither Both Wrong! Thats right! 29 / 30 What can be transferred to food if equipment and utensils are NOT cleaned and sanitized between uses? Biological toxins Pathogens Neither Both Wrong! Thats right! Biological toxins are NOT destroyed by heat or chemical sanitizing but pathogens are. 30 / 30 When can shellfish become contaminated with biological toxins? When the shellfish are time-temperature abused When the shellfish eat marine algae that contain toxins Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
