1: food safety Flashcards
bacteria growth occurs when___
ph is neutrla nad concen of sugar and salt is wlo
psychrophilic vs thermophilic vs mesophilic
cold loving vs heat loving vs lvoe mod temp
virus
all food borne virus are trans via fecal oral route, cannot multiply in food
can service in fridge & cold temp
fungi: contains mold, yeast & ___; best in __ & __ conditions
mycotoxins produced from ___ can contain grains, nuts & fruits
cause liver sw/ __ problems & ____ cancer
mushrom, sguar, moist
yeast
kidney
liver
describe parasite
incoud eroundworms and flat worsm,
in raw / udnercooked foods
via food & water contam with fecals
normal proteins found in animal tissues that can become infectious
prions
food cotnaiing live microorg; appear gradually
infections. like salmon & listeria
food containing microg that produce toxins int he gun
toxin mediate. .ike ecoli.
describe intoxications
mirorg that produce toxins
occur within few hrs,
clostriudm botulimm
4 steps to prevention
- gov & consumers
- 4Cs
- HACCP
- technology
latent heat of fusion vs solidifcation
heat absorbed when solid -> liquid vs head released when liquid -> solid
atmospheric P vs vapour P
downward P from atmosphere vs caused by (g)m molec hovering gabove the H20 surface; as it’s heated, more gas, more vaporu P
oxalic acid: found in leaves of __, spinach & ___
goitrogens: in cabbage family &^ reduce __ activity
protease inhibitor: found in __, impact ___ digestion
hemmaglutinin: in soybean, ____, ____ ______; cause ____ to stick tgt
PLANT TOXINS
rhubarb, beat greens
thyroid
legumes, protein
peanuts, kidney beans ; RBC
pasteurization vs ultra pasteurization
milk, juice & egg
72C for 15 sec and 63 for 30 min
VS 138C for 2 sec
so has a longer shelfline
UHT millk
sterilization
100C/ for heating/steaming/canning low-acid food
destory mostly all microorg
is cold pasteurization okay?
irridation. food doesnt become radioactive, kilsl abcteria wo hating the food.
okay to sold in stores.
high pressure processing
reduce vegetative growth, spores
doesnt impact nutr/enzymatic actions
no preservatives used
4 to 60C; optimal for bacteria growth
Danger Zone
HACCP?
hazard analysis & Critical Control Points
= a systematic process to identify & control hazards; maybe microbiologucal, physc, chem
Devloped by Pilsbury for NASA
within the Ministry & ___ ____
Health Portfolio consists of:
- Health CANADA
- __ __ __ of Canada
- Canadian Institute of ___ ___
- Patented __ __ Review Baord
- CFIA
Civil Services
Public Health Afgency
Research
Medicine Prices $
= Canadian Federal Inspection Agency
CFIA
inspects food at a federal lvl; imported and exported
provincial, Public Health of Ontario; municipal public health units
what is the 4C?
Clean
Cross contaminate: use separate cutting baords
Cook: outside the danger zone
Chill> never let food at room temp for more than 2 hrs
divide hot foods into __, __ containers
cut large roasts into ___ portions
place soup itno __-___ bath
thaw in __, __ __, microwave
small, shallow
smaller
cold water
fridge, cold water
what is special abt collodial dispersion>
btw a true solution and a suspension
dispersed particles are either large or small
les stable than a true solution and can form gell
very unstable and can form large molec
suspension e.g oil dressing
true solution
the dispersed phase is solute and the dispension medium is the solvent
water is the most common solvent
is evenly distributed and
to calibrate use boiling temp. pressure cooker can push the BP of water baove 100C. T or F?
F. use freezing temp.
distinct conduction vs convection vs induction vs infrared radiation
heat transmit via direct contact
heat trasnfer via air and liquid
use a high frequency induction coil
energy as waves grilling
hard water: temporary vs permanent
all calcium and magnesium
Fe bicarbonate
vs Fe sulfates
Ca reduces hydragtion and softening capacity of beans when soaking
sucrose vs lactose vs maltose in simple carb
glucseo + fructose vs sucrose + galactose + glucose glucose
complex carb osnsist of- starch: amylose (__) __ (thickienign)
glycogen: found in __
insoluble & soluble fibre: cellulose hemicellulose pectin, beta glucans
gelling, amylopectin
liver
sugar heated above its melting point vs sugar and ama. a
caramelization and maillard rxn in non-enzymatic brownign reaction
lidpid: __, __ & __
sat fat vs unsat fat
no 2x bond vs double bond: monounsat and polyunsat
moelc unfolds, more unstable. later stage of denaturation, the denat protein forms gell or solid mass
denaturation and coagualtion
