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Nutrition (Revised-- ILC) > Ch1-2 and Pathogens (West) > Flashcards

Ch1-2 and Pathogens (West) Flashcards

1
Q

What percentage of premature deaths could be prevented through lifestyle changes?

A

20-40%

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2
Q

What are the US obesity statistics?

A

Overweight youth have doubled (1/3 overweight, 21% obese). For 20+, 73.6% overweight, 36% obese

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3
Q

What is the US life expectancy?

A

78.8 years

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4
Q

What is the fifth basic taste?

A

Umami (present in MSG, mushrooms, aged cheeses, seafood, Chinese cabbage, and soy sauce)

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5
Q

What compound results in the savory, meaty taste of umami?

A

Glutamate

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6
Q

What is aseptic packaging?

A

Packaging that preserves the quality and extends the shelf life of a food. It is sterile and bacteria cannot grow, so even perishable foods do not need to be refrigerated until the package is opened.

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7
Q

What is foodborne illness/food poisoning?

A

A disease transmitted by food, most commonly caused by microorganisms known as pathogens, including bacteria, parasites, viruses, and fungi

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8
Q

How do the effects of harmful foodborne bacteria vary?

A

Some irritate the intestinal lining while others produce toxins

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9
Q

What is the difference between spoiled and contaminated food?

A

Spoiled food has decayed and lost its appetizing characteristics, contaminated food is illness-causing

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10
Q

How is the bacterium E. Coli transmitted?

A

Undercooked beef, unpasteurized milk/juice, contaminated raw fruits/vegetables/water, or person-to-person contact

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11
Q

What are the symptoms of the bacterium E. Coli?

A

Bloody diarrhea, stomach cramps, (with little to no fever) occurring 1-8 days after exposure. May lead to acute kidney failure and death, especially in children

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12
Q

How is the bacterium Listeria Monocytogenes transmitted?

A

Deli-style or processed meat, soft cheeses, and unpasteurized milk

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13
Q

What are the symptoms of the bacterium Listeria Monocytogenes?

A

Fever, chills, headache, stiff neck, stomach pain and diarrhea occurring up to 3 weeks after exposure. Seek medical advice for at-risk groups

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14
Q

How are noroviruses (and other calciviruses) transmitted?

A

Shellfish, food/water contaminated by feces, or ready-to-eat food prepared by an infected handler

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15
Q

What are the symptoms of noroviruses (and other calciviruses)?

A

Nausea/vomiting, stomach pain, fever, muscle aches and headaches, and diarrhea in adults/vomiting in children occurring 1-2 days after exposure

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16
Q

How many types of salmonella are there?

A

2,300+

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17
Q

How is the bacterium salmonella transmitted?

A

Undercooked animal products, cheese, seafood, and contaminated produce

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18
Q

What are the symptoms of the bacterium salmonella?

A

Pain, nausea, fever, headache, chills, and diarrhea occurring 8-72 hours after exposure. Becomes severe if the bacterium spread to the blood

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19
Q

How is the bacterium Staphylococcus Aureus transmitted?

A

Contaminated dairy, salty food and sliced meats, infected food handlers, and no-cook foods

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20
Q

What are the symptoms of the bacterium Staphylococcus Aureus?

A

Nausea, vomiting, diarrhea, and cramps occurring 30 minutes-6hours after exposure

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21
Q

How is the parasite toxoplasma gondii transmitted?

A

Undercooked meat or produce from soil contaminated with cat feces

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22
Q

What are the symptoms of the parasite toxoplasma gondii?

A

Flu-like symptoms occurring 5-23 days after exposure that may become more severe if immunocompromised and may last months. May cause miscarriage

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23
Q

How is the bacterium vibrio vulnificus transmitted?

A

Undercooked seafood

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24
Q

What are the symptoms of the bacterium vibrio vulnificus?

A

Pain, diarrhea, and vomiting occurring 1-7 days after exposure. May lead to a blood infection, which can cause death for immunocompromised groups.

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25
Q

How is the bacterium Yersinia Enterocolitica transmitted?

A

Contaminated food-contact surfaces, raw milk, chitterlings, water, pork, or raw meats

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26
Q

What are the symptoms of the bacterium Yersinia Enterocolitica?

A

Pain, diarrhea, fever, headache, and vomiting that may lead to arthritis, meningitis, and dermatitis if immunocompromised

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27
Q

How is the bacterium Clostridium Botulinum transmitted?

A

Canned goods or luncheon meats

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28
Q

What are the symptoms of the bacterium Clostridium Botulinum?

A

Production of a toxin that leads to double vision, aphagia, dysphasia, and respiratory paralysis that can lead to death, 12-36 hours after development

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29
Q

How is the parasite Aniskasis Simplex transmitted?

A

Raw or undercooked infected fish

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30
Q

What are the symptoms of the parasite Aniskasis Simplex?

A

Tingling in throat and coughing up worms

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31
Q

How is the bacterium Campylobacter Jejuni transmitted?

A

Contaminated water, raw milk, or undercooked meat and shellfish

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32
Q

What are the symptoms of the bacterium Campylobacter Jejuni?

A

Fever headache, muscle pain, diarrhea, abdominal pain, and nausea occurring 2-5 days after exposure. Can become life threatening if spreads to blood

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33
Q

How is the bacterium Clostridium Perfringens (also known as buffet germ) transmitted?

A

Food left on steam tables or at room temperature, or meat and gravy

34
Q

What are the symptoms of the bacterium Clostridium Perfringens?

A

Intense abdominal cramps and diarrhea occurring 8-22 hours after exposure. Complications are rare and it’s generally considered mild

35
Q

What are bacteria?

A

Singled-celled microorganisms in soil, water, plants, and animals

36
Q

What are parasites?

A

Organisms living off of a host

37
Q

What is trichinella?

A

A parasite found in raw/undercooked pork or wild game (not cooked to an internal temperature of 145F and rested for 3 min) that is rare in the US today

38
Q

What are protozoa?

A

Single-celled microorganisms, including parasites entamoeba histolytica and giardia lamblia found in water contaminated with feces

39
Q

What are viruses?

A

Agents that must inhabit the living cell of another organism to grow/multiply. They are the chief cause of foodborne illness.

40
Q

What are two examples of viruses that can be foodborne?

A

Hepatitis A and Norwalk (spread through ready-to-eat food prepared by infected workers or shellfish from polluted waters)

41
Q

What are fungi?

A

Organisms classified as plants that vary greatly, including mold and yeast. Mold is mainly responsible for food spoilage, but some produce toxins

42
Q

How should mold be removed from food?

A

Throw away moldy liquids or soft foods, but the mold can be cut out of hard cheese, leaving an inch of space away from the knife to prevent contamination

43
Q

What are the indications of foods contaminated with yeast?

A

Alcohol-like odor or taste, discoloration or slime (throw away suspected contaminated food)

44
Q

What is an example of a natural toxin produced by a living thing for defense?

A

Wild berries, or the scombroid toxin when tuna and blue marlin begin to spoil (not destroyed by cooking) that causes immediate symptoms lasting less than one day

45
Q

What are environmental contaminants?

A

Pollutants that can build up in an organism over time; ex: fish

46
Q

How should environmental contaminants be avoided when eating fish?

A

Do not eat fish from unmonitored waters more than once a week, eat lean fish (toxins are stored in fat), and eat smaller fish

47
Q

What is the function of a leavening agent (i.e. yeast)?

A

It produces a gas that causes batter or dough to rise

48
Q

How is bread made to rise?

A

When the dough is kneaded, gluten is developed, and yeast produces carbon dioxide when the dough rises in a warm environment

49
Q

Which recycle codes of plastic may contain BPA?

A

3 and 7

50
Q

What are examples of microorganisms that produce positive effects on the taste and texture of food?

A

Mold in some aged cheeses, lactic acid bacteria in yogurt, and yeast in dough

51
Q

What is the cause of most foodborne illnesses?

A

Improper handling?

52
Q

What temperatures are the “danger zone”?

A

41F-135F (5C-57C). The USDA suggests a more conservative estimate of 40F-140F. In this temperature, bacteria can double in 20 minutes

53
Q

How soon should cold foods be refrigerated after purchase?

A

Within two hours (one hour if it’s 90F+ outside)

54
Q

What temperatures should fridges and freezers remain at?

A

Fridges below 40F (4C), and freezers below 0F (-18C). Slows the growth of bacteria

55
Q

Why should eggs be kept in their original carton?

A

It reduces evaporation from the eggshell?

56
Q

Why should eggs be stored in the interior of the refrigerator?

A

It is colder than in the door

57
Q

How should food be stored in order to prevent contamination?

A

Wrap/cover all foods to prevent bacteria settling, store food in shallow containers so they cool faster, place containers apart in the refrigerator to let air circulate, and do not store food in moist areas such as under the sink

58
Q

How often should hands be washed when preparing food?

A

When moving between food preparation tasks

59
Q

How should produce be washed?

A

Fruits and vegetables with cold water (no soap– it’s absorbed), and scrub root vegetables

60
Q

Why is it not recommended to wash raw poultry, beef, pork, or lamb?

A

It may increase the risk of cross-contamination

61
Q

What proportion of bleach and water solution helps eliminate bacteria?

A

3/4tsp bleach to 1qt water

62
Q

How often (and how) should dishcloths and sponges be washed?

A

Daily; dishcloths in a hot washing machine or a bleach solution, and sponges in a bleach solution of 1/2tsp to 1qt water or microwaved wet

63
Q

How should food be defrosted?

A

In the fridge, under cold running water, or in the microwave– NOT at room temperature

64
Q

How should meat temperature be checked?

A

With a thermometer, not eyeballed, and put into the thickest part (avoiding fat and bone)

65
Q

How much should eggs be cooked?

A

Until the whites are set and the yolks are solid

66
Q

What precautions should be placed when basting meat?

A

Only brush sauces on cooked meat or reserve a portion of the sauce for the raw meat

67
Q

At what temperature should cold foods be held?

A

40F or below

68
Q

At what temperature should hot foods be held?

A

140F or above

69
Q

What is the concern with cooking or reheating foods in the microwave?

A

It does not cook the food evenly

70
Q

Which groups are most at risk for contracting foodborne illness?

A

Infants/children, pregnant women, the elderly (decreased stomach acid and immunity), substance abusers, and immunocompromised people

71
Q

Which groups are most likely to experience complications resulting from foodborne illness?

A

People with HIV, cancer, diabetes, or liver disease

72
Q

What are the results of complications arising from foodborne illness?

A

Thousands of cases of death, miscarriage, kidney failure, and arthritis

73
Q

When should a physician be called for a foodborne illness?

A

Symptoms lasting longer than three days, a high fever (101.5F+), bloody stools, dizziness when standing from dehydration, or if someone in a high-risk group is symptomatic

74
Q

When should someone with a foodborne illness go straight to the hospital?

A

If symptoms of botulism (double vision, aphagia, or dysphasia) develop

75
Q

What is a HAACP?

A

A hazard analysis critical control plan which requires a 7 step process to create. It identifies the steps where a food product is at risk of contamination

76
Q

What are the duties of the USDA and Food Safety and Inspection Service (FSIS)?

A

Grading meat and egg products and educating the public (i.e. through the USDA’s Meat and Poultry hotline). The FDA grades everything else

77
Q

What organizations grade seafood safety?

A

National Oceanic and Atmospheric Association (NOAA) and the FDA

78
Q

What organization regulates the use of pesticides and water quality?

A

The EPA

79
Q

What organization regulates the advertising of food and product complaints?

A

The FTC

80
Q

What are the duties of state and local health departments in food safety?

A

State departments set standards and check farms and local departments check grocery stores, schools, and restaurants

81
Q

What was the significance of the Food Safety Modernization Act (FSMA)?

A

It increased the FDA’s power

Nutrition (Revised-- ILC) (1 decks)

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