18 - Food Adulteration, Biosecurity, and Food Supply Protection Flashcards
when a food product fails to meet legal standards, this is called:
food adulteration
in what forms can food adulterations come?
- adding an ingredient of lesser value (melamine in milk)
- adding color/flavor to mask a defect
- using a species of lesser value
- using an ingredient from an “off-label” geographic location (selling asian oysters marketed as canadian oysters)
food adulteration is (simple/hard) to detect
hard
what is food security?
access to sufficient calories in a on a daily basis
true or false: food’s abundance is more of an issue than food’s adverse effects
false - becoming ill from food is a more significant concern
true or false: food safety is part of food security
why?
true - contaminated food can’t be eaten and may threaten food supply
define food bioterrorism
intentional contamination of food for economic gains or to cause harm
name some examples of bioterrorism
- Athenians contaminated drinking water in the city of Kirrha
- plague-infested human bodies were dumped into water supplies during roman times
- in WWII, Japan used Bacillus anthracis, Shigella spp, vibrio cholerae, and Salmonella as biological weapons
foodborne illness is usually called by
system failure :(
bioterrorism is usually caused by
attacks on a system that defeat the controls in place
true or false: there’s stringent measures to stop intentional tampering
false
there’s actually few controls. yikes.
what was the largest bioterror attack ever executed in the US?
the Rajneeshee bioterror attack in 1984 where cult member spread Salmonella over buffet-style restaurant food to sway an election ill: 751 hospitalized: 45 deaths: 0 economic losses: total
why are stakeholders reluctant to invest in resources to protect against intentional food contamination?
chances of an attack are really low
what approach is used to address intentional food contamination?
evaluate the degree to which the intervention reduces the vulnerability of each system within the overall foods supply infrastructure
what are the steps for intentional food contamination risk management?
1) analyze the vulnerability of an operation within the food system
2) deploy an intervention
3) analyze the vulnerability again
the approached used for this risk management (does/does not) address if the intervention is economically justified
does not
what are the two risk management tools used to help with intentional food contamination?
- operation risk management (ORM)
- critically, accessibility, recuperability, vulnerability, effect, recognizability (CARVER)
what’s ORM?
function of the SEVERITY of the failure and the PROBABILITY of the failure
how many steps to ORM? what are they
there’s five steps:
1) identify the hazards
2) assess the potential consequences of the hazards
3) determine which risks to manage with which interventions
4) implement the interventions
5) assess the success of the interventions
probability and severity are evaluated on separate scales. depict each part of the scales.
severity: very high, high, medium, and low
probability: very high, high, medium, low, very low
successful ORM (does/does not) require that sensitive details on potential agents be discussed
does not
true or false: only general characteristics need to be known in ORM
true
what’s CARVER+Shock?
process used to evaluate the vulnerability of a food operation system by evaluating each node within the system
how many elements are there to CARVER+Shock? what are they?
there’s 7:
1) criticality
2) Acessibility
3) Recuperability
4) vulnerability
5) Effect
6) Recognizability
7) shock
describe the first step of CARVER+Shock
define a scale so points can be assigned to high-risk nodes and low-risk nodes
describe the second step of CARVER+Shock
evaluate the food facility, identify unique nodes
nodes in total should represent the
entire production system
how many nodes the production process for ice cream contain?
32
what are some of the detection and diagnostic systems?
- detect to prevent
- detect to protect
- detect to recover
describe detect to prevent
enables positive confirmation of contamination BEFORE a finished food item leaves the facility to eliminate any chance of public health concerns
describe detect to protect
takes place AFTER the food has left the factory. prevents sale of contaminated food
describe detect to recover
takes place once food has already been purchased. goal is to minimize impact.
read slide 15 because i don’t know how to ask questions for it
you got it boss
