Chapter 12: Protecting Our Food Supply Flashcards
Common Foodborne Organisms
-salmonella
-campylobacter
-e-coli
-hepatitis A
-staphylococcus
-botulism
salmonella comes from
poultry and eggs
campylobacter comes from
poultry, contaminated water, unpasteurized milk
e-coli comes from
raw meat, unp. milk, produce
hepatitis A comes from
food service worker
staphylococcus comes from
contact to contact (skin & pimples)
botulism comes from
improperly canned foods
micro-organism growth needs
- warmth
- moisture
- nutrients
foods that pose danger
-raw meats
-melons
-honey (infants)
-produce (close to ground)
-sprouts
-poorly cooked vegetables
-badly stored grains
-unpasteurized juices or milk
how to reduce risk
-clean
-separate
-cook
-chill
how long to wash hands
20-30sec
what temp on hot water to clean dishes
140 degrees
bleach to water ratio
1tsp bleach per quart of water
how to clean sponge
microwave sponge for 1 min
ways to prevent cross contamination
-separate cutting boards
-keep raw meat separate
-put meat on bottom shelf (to prevent drips)
temperatures for cooking meats
-145 for whole cuts and fish
-160 for ground meats
-165 for poultry and leftovers
temperature danger zone
40-140
ways to thaw food
-thaw in fridge
-microwave
-run under cold water
leftover safety rule
-2 2 4
-2h sitting out
-2in deep containers
-4days in fridge
preservation techniques
-pasteurization
-irradiation
-canning
-freezing
-dried
what is pasteurization
heating a short time to kill most bacteria (eggs, milk)
ultrahigh temperature (UHT)
shelf stable milk
why is processing good
-longer shelf life
-higher food safety
-more convenient
-more nutrients (fortification)
pros and cons of pesticides
pros: higher crop survival (keeps food cheap)
cons: contributes to pollution
EPA pesticide tolerance limit
1/100 - 1/1000 of highest dose that doesn’t have harm
how to limit pesticides
-wash
-peel
-trim fat (it holds pesticides)
-organic
