1 Flashcards
5 things in food that can make us sick
harmful microbes (including viruses and parasites) harmful additives (preservatives) environmental contaminents (pesticides) natural toxins compounds (allergens)
most common cause of food poisoning
harmful microbes (over 95%)
primary source of harmful microbes in food
shit
3 most common foods that cause foodborne illnesses
alfalfa sprouts
undercooked chicken
raw cookie dough
what’s the difference between an infection and an intoxication
infection - when we eat a contaminated (microbial) item and the microbe expands within the body
intoxication - when the microbe grows in the food and produces a toxin. the microbe might go away but the toxin won’t
how many people need to get infected by the same food for it to become an outbreak
2
who investigates food outbreaks?
Epidemiologists
best way to kill some microbes
microwave or heating up
two most common preservatives
sugar and salt
why do people tent to avoid preservatives
because they are mostly listed in chemical form, which scares off most consumers
what is LFTB
lean finely textured beef
aka pink slime
scared people off for decades because of its name but is a common way to preserve meat
why has the number of food poising cases increased in the last few decades
new microbes have been discovered
imported foods from other countries
factory farm machinery
higher news coverage
causes of pesticides (besides pests)
extreme weather conditions because then they run around more
what is pesticides
it’s sprayed on plants to keep pests away but it is also dangerous to eat so you gotta get rid of the pesticides before you put the plants up for sale
what is celliac disease
an autoimmune disorder in which microvilli in the intestinal tract react with gliadin, a component of gluten found in wheat and other grains
what is the appalaichan trail diet
less carbs more protein
what are nutraceuticals
foods specifically designed to act as drugs
symptoms of clostridium botulinum related food poisoning
blurred vision
breathing and swallowing difficulty
12-36 hours after consumption
symptoms of e. coli related food poisoning
vomiting
watery/bloody diaringus
kidney failure
3-9d a.c.
symptoms of listeria monocytogenes related food poisoning
slight fever cramps diaringus miscarriage meningitus at least one day a.c.
symptoms of salmonella related food poisoning
chills fever nausea vomiting cramps diaringus 24-36 hours
symptoms of staphylococcus aureus related food poisoning
sweating chills nausea vomiting cramps diaringus 1-6h
what are Epidemiologists
scientists who track the cause of an outbreak
what is azodicarbonamide (ADA)
the ‘yoga mat chemical’
used to bleach flour and make dough stronger and more rubbery
natural toxin of mushrooms
illudins
natural toxin of cabbage
thiocyanate
natural toxin of nutmeg
myristicin
natural toxin of sassafras
safrole
natural toxin of cassava
glucosides
FDA responsibilities
inspects food processing facilities prohibits distribution of misbranded foods approves processing methods estabishes GMP approves additives regulates label content
USDA responsibilities
regulates all meat and poultry plants that distribute products interstate or internationally
inspects every carcass
requires the HACCP system for food safety hazards
one ____ equals the amount of energy required to raise 1 gram of water by 1°C
calorie
one ____ equals the amount of energy required to raise 1 kilogram of water by 1°C
kilocalorie
energy values of different vitamins and minerals
go back to nutrition notes
disease associated with a deficiency of vitamin C
scurvy
disease associated with a deficiency of vitamin A
night blindness
disease associated with a deficiency of iron
anemia
disease associated with a deficiency of calcium
osteoporosis
examples of functional foods
cereals beverages juices sauces yogurt
breakdown of recommended calorie intake for average people
carbs - 55-70% of calories
lipids - 20-30% of calories
protein - 10-15% of calories
fiber - 20-35g
RDI for water
1.5 quarts
6 glasses
percentage of averAge income spent on food
12
what does ignacio mean
the idea of persuasion from recommendation, in this case with foods
forbidden food choices in Kosher and Halal meals
wild birds shark pork lobster shrimp crab anything with blood combining meat and dairy
(take out shrimp, lobster and the last one and you’ve got halal)
staphylococcus aureus facts
commonly called ‘food handlers disease’
associated with skin and nose of humans
produces a heat-stable toxin
fairly intense GI effects
clostridium botulinum facts
most toxin known protein
reuqires anaerobic environment for toxin production
associated with soil
used as wrinkle remover (botox)
steps to control C. bot
pH less than 4.6
temperature less than 10°C (<5° for fish)
at least 15% salt
retort processing
campylobacter jejuni
facts
biggest cause of diaringus
20% of cases are life threatening
associated with poultry
easily controlled
salmonella facts
cross contamination
biggest foodborne illness in the US
vibrio facts
a cold tolerant group of bugs usually associated with water and marine environments
raw seafood principal source of infection
e. coli facts
associated with the lower intestine of warm blooded animals
can be killed with heat
listeria monocytogenes facts
causes flu-like symptoms among other things
associated with many foods
grows at fridge temperatures
examples of mold toxins
mycotoxins
aflatoxin
ergot alkaloids
energy content for different vitamins and minerals
carbs = 4 kcal/g lipids = 9kcal/g proteins = 4 kcal/g water = 0
how to calculate BMI
BMI= kg/m2
