Ch.13 How Safe is Our Food Supply? Flashcards
food-born illness
An illness caused by consumption of contaminated food.
microbes
Microscopic organism, or microorganisms, including bacteria, viruses, and fungi.
Hazard Analysis Critical Control Point (HACCP)
A food safety system that focuses on identifying and preventing hazards that could cause food-borne illness.
pathogen
A biological agent that causes disease.
mould
Multicellular fungi that form filamentous branching growths.
parasites
Organisms that live at the expense of others.
prion
A pathogenic protein that is the cause of degenerative brain diseases called spongiform encephalopathies. Prion is short for proteinaceous infectious particle.
cross-contamination
The transfer of contaminants from one food or object to another.
bioaccumulation
The process by which compounds accumulate or build up in an organism faster than they can be broken down or excreted.
organic food
Food that is produced, processed, and handled in accordance with the standards of the Organic Products Regulations.
integrated pest management (IPM)
A method of agricultural pest control that integrated nonchemical and chemical techniques.
food additive
A substance that is intentionally added to or can reasonably be expected to become a component of a food during processing.
pasteurization
The process of heating food products to kill disease-causing organisms.
aseptic processing
The placement of sterilized food in a sterilized package using a sterile process.
irradiation
A process that exposes food to radiation for the purpose of killing contaminating organisms and retarding the ripening and spoilage of fruits and vegetables.
