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Biol 203 > chapter 10: food safety > Flashcards

chapter 10: food safety Flashcards

1
Q

risk

A

the probability of incurring harm

the probability that a substance or activity will cause harm under defined condition of exposure

–> it is dependent on behavior

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2
Q

In Canada, how many people get sick from domestically acquired food borne illnesses?

A

4 million people

1 in 8 people

12.5%

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3
Q

even if we are healthy, why do we worry about food borne illnesses?

A

because it can lead to chronic sequelae

–> a chronic disease

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4
Q

chronic sequelae

A

may occur in 2 to 3% of food borne cases?

secondary complication following an acute illness

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5
Q

microbes

A

organisms too small to be seen with the naked eye

bacteria

protists (algae)

fungi

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6
Q

pathogens

A

microbes capable of causing disease

some pathogens are more pathogenic than others

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7
Q

people more susceptible to pathogens

A

the very young

the very old

pregnant women

those with compromised immune systems

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8
Q

how are food borne illnesses transmitted to human beings?

A

through food and water

can be caused by an agent or an agent’s toxic secretions

caused by eating foods contaminated with live pathogens

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9
Q

food borne illness

A

illness transmitted to human beings through food and water

caused either by an infectious agent (food borne infection) or a poisonous substance (food intoxication)

commonly known as food poisoning

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10
Q

where food borne illness pathogens infect us?

basically, how are food borne infections started?

A

can infect the digest tract tissue and begin to proliferate

can find a hospitable environment for growth in the small intestine

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11
Q

symptoms of food borne illness

A

abdominal cramps

fever

vomiting

diarrhea

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12
Q

what are food intoxications caused by?

A

caused by eating foods containing natural toxins produced by pathogens

–> pathogens don’t need to be present for intoxication

–> the food has to be infused with toxin to be infected

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13
Q

the two types of natural toxins produced by pathogens

A

enterotoxins

neurotoxins

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14
Q

enterotoxins

A

affect the intestine

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15
Q

neurotoxins

A

affect the nervous system

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16
Q

how long would it take for us to get symptoms of a food borne infection? why?

A

can range from 1 day to several weeks

because the pathogens need to multiply in the small intestine first

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17
Q

how long would it take for us to get symptoms of a food intoxication?

A

it is much shorter (a few hours)

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18
Q

what are the pathogens types?

A

Foodborne Bacterial Pathogenes

Foodborne Viral Pathogenes

Bacterial Toxin Producers

Other Microorganism Producing Toxins

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19
Q

most common Foodborne Bacterial Pathogenes for our course

A

Campybacter jejuni

Salmonella

Escheria coli

Listeria

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20
Q

most common Foodborne Viral Pathogenes for our course

A

norwalk virus

–> causes diarrhea

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21
Q

most common Bacterial Toxin Producers for our course

A

staphylococcus aureus

clostridium botulinum

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22
Q

most common Other Microorganism Producing Toxins for our course

A

aflatoxin (fungal toxin)

marine toxins (algae)

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23
Q

how do bacteria have sex?

A

bacterial produce pili (an extension of cell membrane)

–> they reach other cells to exchange information and genes

–> no reproudction

–> two cells came together, and two cells slightly different went their own way

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24
Q

why do we have to concern outrselves with how bacteria have sex?

A

because bacteria living in livestock constantly exchange genes

–> even those for antibiotic resistance

–> food born pathogens resistant to antibiotic drugs can be created

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25
Q

Campybacter jejuni and Salmonella

A

reposnible for 1.8 million foodborne infections per year

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26
Q

how do we get Campybacter jejuni and Salmonella contamination

A

eating undercooked meat (especially chicken)

improperly handled chicken

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27
Q

Campybacter jejuni related diseases

A

Guillain Barre Syndrome (GBS)

reactive arthritis

Irritable Bowel Syndrome (IBS)

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28
Q

Guillain Barre Syndrome (GBS)

A

causes impariment of neurons leading to nearo muscular paralysis

1 case of GBS every 1000 cases of Campybacter jejuni

40% of those suffering have evidence of recent Campybacter jejuni infection

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29
Q

the truth Campybacter jejuni

A

can cause sever diarrhea

can cause abdominal pain

can cause heavy vomiting

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30
Q

most common ways to get Escherichia coli

A

improperly handling raw ground meat

eating undercooked ground meat

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31
Q

why do we need to thorughly cook a beef patty but not a steak

A

the bacterias are usually on a surface of a steak

in a beef patty, pathogens are mixed throughout the grinding process

–> more surface for microbes to grow and mutliply

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32
Q

Mechanically Tenderized Beef (MTB)

A

made by making incisions on the surface of an intact meat to break apart the muscle fibers in an effort to tenderize meat

33
Q

why do MTBs have more bacteria

A

because of incisions made on the surface of an intact meat to break apart the muscle fibers in an effort to tenderize meat

–> openings allowing bacteria to penetrate the center

34
Q

where is Listeria commonly found?

A

found in soil and water

35
Q

what increases Listeria’s pathogenicity?

A

forming biofilms on surfaces

–> can find its way into packaged foods

unlike most pathogens, it can grow well and multiply in the refrigerator

36
Q

how to kill Listeria

A

by pasteurization and cooking

37
Q

where can we find listeria

A

on uncooked meat and even vegetation

38
Q

why can buying pre cut lettuce increase our risk of listeria?

A

cutting liberates nutrients previously confined to the inside of plant cells

–> these released nutrients become food for pathogens to grow and multiply

precut lettuce is difficult to wash properly

39
Q

the Norwalk virus

A

highly contagious

infections are short lived, lasting less than two days

40
Q

different names for the Norwalk virus

A

Norovirus

Stomach flu

Winter Vomiting Disease

41
Q

Norwalk virus symptoms

A

Vomiting

Diarrhea

Abdominal pain

Body Aches

42
Q

how can the Norwalk virus be trasnmitted?

A

contaminated food

–> in particular, raw food

water

human to human contact

43
Q

staphylococcus aureus

A

affects more than 1 million people per year

produces a toxin that makes us sick

commonly found on the surface of the skin (especially hands and nose)

44
Q

how can food contract staphylococcus aureus

A

by being handled by someone with unwashed hands

just a single bacterial cell from unwashed hands can transfer to food

bacteria multiply if food is left out and produce toxin

food is reheated, killing the bacteria, but not the toxin

45
Q

when do staphylococcus aureus symptoms appear and which are they?

A

after 1 to 6 hours

nausea

vomiting

stomach pain

46
Q

where can clostridium botulinum spores be found?

A

in plants and soil

47
Q

the most poisonous substance known to man

A

botulinum

48
Q

what prevents clostridium botulinum spores from growing?

A

oxygen

a low PH environment

49
Q

what do clostridium botulinum spores do once they grow in a hospitable environment?

what does this toxin do

A

they produce botulinum toxin

causes neuromuscular paralysis

50
Q

what contains a diluted solution of botulinum toxin to make wrinkles dissapear?

A

botox

51
Q

the most common causes of clostridium botulinum infection

A

home canned foods

homemade garlic

herb flavored oils stored at room temperature

52
Q

the toxins produced by fungi

A

mycotoxins

53
Q

alfotoxin

A

a type of mycotoxin (toxin produced by fungi)

produced by mouldy crops

has long been known to cause liver cancer

54
Q

true or false

peanuts, corn, and other crops contain trace amounts of aflotoxin

A

truuuu

55
Q

which goegrpahic location is ravaged by aflatoxin

A

Africa

40% of total aflatoxin

56
Q

what is increasing the spread of mold on crops that causes aflatoxin?

A

climate change

57
Q

marine toxins

A

produce metabolic by products that are released in the water

can accumulate in the tissues of the fish we eat

not fatal

climate change also favoring this

58
Q

the most well known marine toxins

A

algae that produce toxic red tides

59
Q

pesticide

A

any chemical used to control unwanted insects, weeds, or fungi

60
Q

insecticides

A

pesticides that are used to kill herbivorous insects

61
Q

herbicides

A

pesticides that are used on weeds that compete for resources with crop plants

62
Q

fungicides

A

pesticides that are used to kill fungi that produce toxins

63
Q

what do animals eat during times of low fruit production’?

what is the con of this?

A

they eat plant leaves

this has no advantage of dispersal for the plants, so they contain anti nutrients and alkaloids

64
Q

the potential harm to humans that pesticides have

A

they are designed to kill

regular exposure to small amount of pesticides can initiate cancer

65
Q

who is at biggest risk of whatever harm caused by pesticides?

A

those who apply pesticides

66
Q

pesticides’ three modes of entry into the body

A

inhalation

dermal contact

ingestion

67
Q

where do 99% of deaths caused by pesticides occur?

A

in developing countries

68
Q

how is the pesticide reference dose calculated?

A

the dose at which no effects are observed

–> NAOEL

–> we divide by 10 to account for the most vulnerable people of the population

–> we divide again by ten if the only research data of effects came from testing on animals

–> then we divide by 10 if the amount of animal based evidence is limiting

basically, the risk is dependent on where we live

69
Q

what does heating up food do to its shelf life?

A

it extends it

70
Q

pasteurization

A

high heat for a brief period of time

kills some, but not all, microorganisms

heat processing of food that inactivates some, but not all, microorganisms in the food

not a sterilization process

bacteria that cause spoilage are still present

71
Q

heat food preservation techniques

A

pasteurization

heat and pressure

72
Q

cold food preservation techniques?

A

refrigeration and freezing

73
Q

irradiation

A

a more aggressive measure of food preservation

use of low dose radiation to kill pathogens on food

sterilizing food by exposure to energy waves

similar to ultraviolet light and microwaves

sometimes called ionizing radiation

74
Q

on which category of foods can we use irradiation?

A

spices

onions and potatoes

wheat flour

75
Q

international symbol representing foods that have been irridated?

A

RADURA

76
Q

is irradiation safe?

A

yes

it is 100% safe

irradiated food are safe to eat

77
Q

nitrites

A

a type of additive use to preserve lunch meats and sausages

are a necessary evil

78
Q

the Canadian agencies that ensure the safety of our food

A
  1. Health Canada
  2. Canadian Food Inspection Agency
  3. Agriculture and Agri-Food Canada
  4. Environmental Bureau of Agriculture and Agri-Food Canada
  5. Environment Canada
  6. WHO

Biol 203 (12 decks)

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