Chapter 12: Protecting Our Food Supply

Question 1

Common Foodborne Organisms

Answer 1

-salmonella
-campylobacter
-e-coli
-hepatitis A
-staphylococcus
-botulism

Question 2

salmonella comes from

Answer 2

poultry and eggs

Question 3

campylobacter comes from

Answer 3

poultry, contaminated water, unpasteurized milk

Question 4

e-coli comes from

Answer 4

raw meat, unp. milk, produce

Question 5

hepatitis A comes from

Answer 5

food service worker

Question 6

staphylococcus comes from

Answer 6

contact to contact (skin & pimples)

Question 7

botulism comes from

Answer 7

improperly canned foods

Question 8

micro-organism growth needs

Answer 8

1. warmth
2. moisture
3. nutrients

Question 9

foods that pose danger

Answer 9

-raw meats
-melons
-honey (infants)
-produce (close to ground)
-sprouts
-poorly cooked vegetables
-badly stored grains
-unpasteurized juices or milk

Question 10

vulnerable groups for foodborne illness

Answer 10

-pregnant women
-infants/children
-old people
-weakened immune system

Question 11

how to reduce risk

Answer 11

-clean
-separate
-cook
-chill

Question 12

how long to wash hands

Answer 12

20-30sec

Question 13

what temp on hot water to clean dishes

Answer 13

140 degrees

Question 14

bleach to water ratio

Answer 14

1tsp bleach per quart of water

Question 15

how to clean sponge

Answer 15

microwave sponge for 1 min

Question 16

ways to prevent cross contamination

Answer 16

-separate cutting boards
-keep raw meat separate
-put meat on bottom shelf (to prevent drips)

Question 17

temperatures for cooking meats

Answer 17

-145 for whole cuts and fish
-160 for ground meats
-165 for poultry and leftovers

Question 18

temperature danger zone

Answer 18

40-140

Question 19

ways to thaw food

Answer 19

-thaw in fridge
-microwave
-run under cold water

Question 20

leftover safety rule

Answer 20

-2 2 4
-2h sitting out
-2in deep containers
-4days in fridge

Question 21

preservation techniques

Answer 21

-pasteurization
-irradiation
-canning
-freezing
-dried

Question 22

what is pasteurization

Answer 22

heating a short time to kill most bacteria (eggs, milk)

Question 23

ultrahigh temperature (UHT)

Answer 23

shelf stable milk

Question 24

why is processing good

Answer 24

-longer shelf life
-higher food safety
-more convenient
-more nutrients (fortification)

Question 25

pros and cons of pesticides

Answer 25

pros: higher crop survival (keeps food cheap)
cons: contributes to pollution

Question 26

EPA pesticide tolerance limit

Answer 26

1/100 - 1/1000 of highest dose that doesn’t have harm

Question 27

how to limit pesticides

Answer 27

-wash produce
-peel produce skins
-discard produce outer leaves
-trim the fat (it holds pesticides)
-organic