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Nutrition > Chapter 17 Food Safety > Flashcards

Chapter 17 Food Safety Flashcards

1
Q

vulnerable population to foodborne illnesses

A

any population with weakened or undeveloped (infant, autoimmune conditions)

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2
Q

signs of foodborne illnesses include (4)

A

nausea, vomiting, diarrhea, muscle cramps

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3
Q

true or false

foodborne illnesses occurs even days after eat that food

A

true

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4
Q

true or false

Foodborne illnesses Can be life-threatening

A

true

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5
Q

true or false

Foodborne illnesses r Very likely to occur

A

true

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6
Q

infection v intoxication

Where does the bacteria grow/produce toxins? How long until the infection/intoxication to occur?

A

infection = food only recently been contaminated & therefore the bacteria grows/produces toxin inside of you
-can take days for infection to occur

intoxication = consume food that already has bacterial growth/toxin produced
-much more rapid onset, take hours

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7
Q

enterotoxins affect the ____ system. The most common culprit is _____. It occurs with improperly refrigerated _____, ____, _____.

A

GI tract
staph
meats, eggs, picnic food

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8
Q

neurotoxin affect the ____ system. The most famous culprit is the _____. They produce a toxin called _____. They favor _____ environments and are found in _____ in the supermarkets.

True or false
They can be fatal

A 
nervous
clostridium
botulism
-anaerobic enviornments, found in canned products (buy cans with dents)
-true
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9
Q

Where is campylobacter found? (3)

A

raw/undercooked poultry, unpasteurized milk, contaminated water

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10
Q

Where is clostridium perfringens found? What is unique about it? It is a quick/slow growin bacteria.

A
  • meat between 120 and 130
  • onset occurs first 8-16 hours
  • quick growing bacteria
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11
Q

Where is escerichia coli found? (5) What is unique about it? How many weeks of infection and symptom? What are the symptoms?

A
  • undercooked ground meat, unpasteurized milk/juice, contaminated water, produce
  • unique in transferring from one individual to another
  • infections 1 week and symptoms 1 week
  • typical GI infection symptoms
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12
Q

Where is listeria found? (3) What is unique about it? What does it damage? What disease can it lead to? What population should avoid it? Does it easily cross barriers in the body?

A
  • unpasteurized milk, soft cheese, packaged meat
  • unique in that consume today but not get sick until 3 weeks from now
  • lasting neurological damage because can move to CSF an leads to meningitis, can be fatal
  • pregnant mothers
  • yes
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13
Q

Where are norovirus found? How do they spread? What is the onset and duration? What do you have to worry about with noroviruses? Why?

A
  • picnic foods
  • spread from person to person
  • rapid onset, short duration
  • lots of vomiting → worry about sever dehydration
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14
Q

Where is salmonella found? (7) What is a sympoms? (2) What do you worry about? What issues do they cause in the body? (2)

A
  • milk/dairy, chocolate, mini meat, egg, poultry, peanut butter. anything contacting feces
  • vomiting, severe diarrhea → dehydration
  • renal/cardiovascular issues
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15
Q

2 types of foodborne intoxications include

A

clostridium bot, staph aureus

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16
Q

Safe food supply depends on (3)

What are the possible points of contamination? (7)

How are bacteria introduced (3)

A
  • domestic & foriegn food producers
  • final handling by purchasers

-on the farm/at sea, processing plants, transportation, supermarkets, institutions, restaurants

  • growing food involves soil, which have abundant bacteria
  • animal waste can introduce disease
  • sick food handlers also contamination
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17
Q

Virulent strain of this bacteria caused outbreak in 1990s. Where are they found? What can they cause? What impact did they have on the US government?

A
  • E coli
  • contaminated milk, meat, produce
  • cause organ system failure
  • FDA stepped up its game
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18
Q

What does the FDA inspect? (7) Except what?

A
  • everything goes thru its inspection (areas of concern for foodborne illnesses) except meat, poultry eggs
  • looked at natural toxins produced in food by bacteria
  • industrial cleaners/chemicals, pesticides, animal drugs (hormones) residues in food
  • food/nutrient additives
  • genetically engineered foods
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19
Q

What does the USDA do? (2)

A
  • USDA set standards for for meat, poultry, egg (what FDA doesnt regulate)
  • provide nutritional education
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20
Q

What is the Food and Agriculture Organization (FAO) part of? What is its problem? What does it regulate?

A
  • FAO international agency, part of united nations
  • poorly planned because too many people trying to make a statement
  • pesticide use across the world
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21
Q

What does the EPA regulate? (2)

True or false
It is moving towards other nations

A
  • regulates pesticide use, water quality

- true

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22
Q

What does the CDC look at? if not the CDC, where does it come from?

A

any illness/disease outbreak

WHO

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23
Q

What does the WHO do? (2)

A

promote health, provide info about outbreaks

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24
Q

What is the purpose of the Hazard Analysis Critical Control Point (HACCP)? Who has this plan? What does it identify & do?

A
  • plan that helps prevent foodborne illnesses/outbreaks
  • all food producers (slaughter hourse, packer, distributor) have this plan
  • assess & identify points of contamination risk and find ways to minimize it
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25
Q

Who/where do most food contaminations occur?

A

by the purchaser, at home

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26
Q

sell by date definition. Can it be consumed passed its date? It is also called _____.

A
  • shelf life of food. pull item off of shelf when reach that date.
  • can still be consumed, but last day can be sitting of shelf
  • pull date
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27
Q

What is the best if used by date? Can it still be consumed?

A
  • last day food of highest quality

- can still eat it but does not taste as good

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28
Q

What is the expiration date?

A

date after which should no longer consume food

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29
Q

What is the pack date?

A

date packaged

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30
Q

batch number are for _____ purposes. It can be used to _____ if contamination occurs.

A
  • industry purposes

- used to recall if contamination occurs

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31
Q

What does FIFO stand for? What does it mean?

A
  • first in first out

- pull older to front, newer to back

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32
Q

What is the 4 core practices to defeat bacteria also called? What are the 4?

A
  • also called the fight back practices

- clean, separate, cook, chill

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33
Q

FOUR CORE PRACTICES TO DEFEAT BACTERIA

What 2 things do you want to keep clean?

A
  • hands

- surfaces

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34
Q

What are the 3 ways to keep hands clean? What kind of water do you want to use? Whats a nifty trick to make sure you washed your hands long enough?

A
  1. Healthy skin and nails
  2. Adequate handwashing with soap (friction rubs bacteria off & gets into the nooks and crannies)
  3. Alcohol-based hand sanitizer (works for surfaces)
  • warm water!
  • sing happy birthday
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35
Q

What sort of surfaces do we want to keep clean? (3) How can we keep surfaces clean? (4) How do we keep sponges clean?

A
  • sponges, cutting board, utensils
  • use poison (bleach), heat, dishwahser (hot water & chlorine in detergent), microwaves (soak sponge in water and microwave a minute to kill all bacteria)
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36
Q

FOUR CORE PRACTICES TO DEFEAT BACTERIA - separate

What are we separating? We are doing this to prevent ___.

A
  • separate meat & produce utensils

- prevent cross-contamination

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37
Q

FOUR CORE PRACTICES TO DEFEAT BACTERIA - cook

How many thermometers do you want in the house and where? What is the danger area of warmth where bacteria multiply? What temperatures do you want the fridge & freezer? What is a nifty trick you can use to make sure the power did not go out and ur freexer dethawed? What do you have to make sure in buffets?

A

3 - meat, fridge, freezer
40-140F, fridge = 37, freezer = 0F
-put penny on top of frozen water bottle. if it sunk, means the ice melted
-buffets have to keep food above 140F

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38
Q

true or false

even cooked food can cause illness if not served properly (think of buffets!)

A

true

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39
Q

FOUR CORE PRACTICES TO DEFEAT BACTERIA - chill

How do you want to thaw meat? If in a hurry?　What kind of containers do you want to store food? Why?

A
  • meat always thawed in fridge
  • if need to thaw quickly, submerge it in cold water or microwave or cook it right away
  • store in shallow containers (get cold quicker)
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40
Q

WHICH FOODS ARE MOST LIKELY TO CAUSE ILLNESS? (11)

A
  • foods high in moisture & nutrients
  • meats
  • chopped/ground foods
  • eggs
  • seafood
  • raw milk products
  • raw produce
  • imported foods
  • honey
  • picincs & lunch bags
  • take out foods & leftover
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41
Q

You want all meats to be ___. Do you want to cook thick meats in microwaves? Why? Do you want it to thaw outside of the fridge? Want to use the same cutting board as produce? You always want to ___ after handling raw meat.

A
  • all meats cooked
  • dont want to cook thick meats in microwave. they get cool spots where bacteria grows
  • want to thaw in fridge because if not outer layer of meat becomes warm for bacteria to grow
  • never using same cutting board with raw meats and fruits/produce (cross contamination)
  • wash hands after handle raw meat
42
Q

Why do chopped/ground meat cause foodborne illnesses? So, we want burgers to be ___. Do steaks have to be cooked throughly? Why?

A
  • because mixing the surface bacteria with rest of the meat.

- steaks dont have to order well done since surface bacteria destroyed

43
Q

What is mad cow disease? What happens?

A
  • prions disease of cattle (deer, elk also)

- body turns on itself & destroys nervous system

44
Q

Stuffed poultry have bacteria in their ____. The larger the ___, the more bacteria. Hence what should you do on thanksgiving?

A
  • cavities
  • larger the turkey, larger the SA for bacteria
  • get 2 small turkeys not a big one
45
Q

Eggseggs can be contaminated from ___. Hence it is usually ___ or ___.

A
  • feces

- usually pasteurized, washed

46
Q

Raw seafoods contain ___. What does sushi grade fish mean?

A
  • microbes

- sushi grade wholeness of product (nothing added), nothing about quality/freshness of product

47
Q

True or false

raw milk cause foodborne outbreak

___ are unpredictable. What are the advantages to drinking unpasteurized milk? Does it have the same nutrients as pasteurized milk? Even those have ___.

A
  • bac-bacterial counts unpredictable
  • no advantage in consuming raw milk, so get pasteurized milk! same nutrients
  • even pasteurized some bacteria
48
Q

Why are raw produce likely to cause foodborne illnesses? (2) Hence you always want to ___ raw produce. What specific function of bacteria that causes foodborne illnesses in produce? What specific kind of produce contain bacteria because it cannot be washed?

A
  • close to the ground, can have insects crawl over (its feces)
  • wash raw produces!
  • bacteria form biofilms
  • sprouts (alpha alpha) contain bacteria because cannot be washed
49
Q

True or false

unpasteurized juice also increases risk of contamination

A

true

50
Q

Why do imported foods MOST LIKELY TO CAUSE ILLNESS? Thus, ___.

A
  • ea country should have FDA equivalent but not happening so US FDA helps other countries out
  • all foods examined at ports of entry
51
Q

Why ARE honey MOST LIKELY TO CAUSE ILLNESS? What do they look like? What effect does it have in adults? In children? In infants?

A
  • honey contains dormant stores of clostridium. –white spots
  • in adults, very sick
  • deadly in children
  • why infants never fed honey
52
Q

true or false

Picnics and lunch bags ARE MOST LIKELY TO CAUSE ILLNESS?

Hence, what kinds of foods do you want to pack? (4) If it requires refridgeration, you want to pack ____. You can also freeze ___.. Is mayo likely to cause foodborne illnesses? Why? When does it cause illness?

A

true

  • pack unrefrigerated items like canned food, breads on shelf, whole fruits, vegetables
  • if chilled item contain ice packs
  • freeze juice boxes
  • mayo causes foodborne illnesses but high in acid content so not that much bacteria
  • but when mix with other food products llike meats or salads spoils fast
53
Q

Within ___ hours of cooking food or being served foods at the restaurant, you want to refrigerate food.

A

2

54
Q

You want to store takeout foods & leftovers in ___ thick containers.

A

2 inch

55
Q

You want to consume food within ___ days of cooking/recieved from restaurants. Especiallt from restaurants because ___.

A

4

-esp at restaurants because you dont know how long its been out

56
Q

What is the 2, 2, & 4 rule?

A

refrigerate within 2 hours, store in containers less than 2 inches, consume within 4 days for foods

57
Q

What cooking meat grade (like rare, medium rare, etc) is in the danger zone of bacteria? (3)

A

extra rare, rare, medium rare

58
Q

Which meat food products do you want cooked at 165F (internal, not external surface temp)? At 145? (2) At 160 (2)

A 
165 = poultry
145 = beef & seafood
160 = ground meats & eggs
59
Q

What kinds of ADVANCES IN MICROBIAL FOOD SAFETY do we have? (6)

A
  • irradiation
  • microbial testing
  • modified atmosphere packaging
  • high pressure processing
  • high powered ultrasound
  • antibicromial wraps and films
60
Q

What is irradiation? What does it destory? (7) Does it change the flavor of the food? Does it affect the nutrient? What does it increase? What food items is it used to steralize? (4) Do we neeed to worry about irradiation? what do we need to worry about more?

A
  • gamma rays from cobalt 60 pass thru living cells.
  • destroys the cells dna, proteins, e coli, salmonella, bacteria, parasites, insects
  • in approved doses, does not change food but in high doses, changes flavor of food
  • does not affect nutrient content
  • increase shelf life (preserves food)
  • sterilize tea, spices, citrus foods, eggs
  • worry more about the person using irradiation, not the irradiation itself
61
Q

Microbial testing has improved ___, and we can ___ thousands of products now.

A
  • improved accuracy

- recall products

62
Q

What is modified atmosphere packaging (MAP)? What does it reduce? Do we still want to refrigerate? Helps food stay ___ longer.

A
  • vacuum sealing
  • reduce O2 when storing item
  • still want to refrigerate
  • helps food items stay fresher longer
63
Q

What is high pressure processing (HPP)? What does is destroy/knock off? (3)

A

-taking pressure washer to destroy insects, bacteria cell wall, viruses or knock them off of food

64
Q

What is high powered ultrasund? What does it need more of?

A
  • use sound waves to dislodge pathogens

- newer tech, need a couple more years

65
Q

What are Antimicrobial wraps and films?

A

plastic wraps coated with antibacterial compounds. destroys them

66
Q

What are the advantages (2) and disadvantages (11) of using pesticides?

A

adv
-destroys insects, protects the crop

disadv (residues)

  • accumulates in food chain
  • affects DNA
  • kills valuble pollinators (bees)
  • broad-spectrum poisoning kills hundreds of insects & destroys ecosystem
  • kill predetors of insects (like birds)
  • pollutes soil & water streams
  • causes birth defects
  • infertility
  • cancer growth
  • nervous system impairment
  • pesticide resistant insects continue to grow
67
Q

What population is more vulnerable to pesticides? (2)

A
  • children smallerin size so exposure greater

- infants low immunity & brain (BBB) not as developed

68
Q

What is the role of EPA, USDA, FDA on pesticide control?

A 
EPA = sets limits
USDA/FDA = tests sample to see of following rules
69
Q

What are some natural pesticides? (8)

A

cloves, eucalyptus, organe, cinnamon, bay leaves, baking soda, neem leaves, cayene pepper

70
Q

True or false

there are Thousands of approved food additives in the U.S.

A

true

71
Q

True or false

Food additive are hard to pass and can take several years by the FDA

A

true

72
Q

What 3 criteria do food additives have to meet for approval by the FDA?

A

-effective, isolated out of product, and that it is safe

73
Q

What do preservatives prevent? What are 7 specific ones & what do they preserve?

A
  • prevent growth of bacteria
  • salt & sugar in meats (pull water)
  • propionoic and benzoic acid found in soda
  • nitrates & nitrites & sulfites in packaged meats
74
Q

What is the problem with using sugar as a preservative?

A

overuse

75
Q

in addition to preserving food, nitrates & nitrites preserve ___.

A

color

76
Q

sulfites & nitrites have to say they have them because ___

A

some people are allergic to it

77
Q

What do antioxidants prevent? Especially in? What are they? (4)

A
  • spoilage, especially in fat products

- vitamin A, E, C, Se

78
Q

true or false

coloring agents can be manmade or natural

A
  • natural = beets

- true

79
Q

What do artificial flavors & flavor enhancers do? What are they? (4)

A
  • add flavor

- sugar alcohols, natural spices, salt, MSG

80
Q

Where is MSG used in? What does it do? What disease is it associated with?

A
  • asian restaurants
  • sensation of umami (savoryness of meats)
  • cancer
81
Q

What do nutrient additives do? What is one?

A
  • add nutrients

- enriched grain products

82
Q

What do bleaching agents do?

A

-bleached for aesthetic purposes

83
Q

What do stabilizing & thickening agents do? What is an example?

A

-maintain emulsion

Ex. jello

84
Q

What are the cons of processing nutrients? (2)

A
  • stripped of nutrients

- salt, sugar, fat added to improve taste

85
Q

What is canning? What is the nutritional effect? (2)

A
  • boil (destroys bac) and then seal (reduce O2)
  • nutrient loss while boiling
  • also water sol vit dissolved into the liquid
86
Q

What is drying? What is the problem of doing it at home? How do commercialized ones do it?

A
  • dehydrate to preserve
  • home drying takes a long time. the more time it takes more nutrients lost
  • commercialized ones freeze-dries to keep the nutrients
87
Q

What is extruding? Whats an example food? What is its nutritional effect? (2)

A
  • grind, heat, crush to make a paste
    ex. chicken nuggets
  • lose most of the nutrients, also throw in fat/salt
88
Q

What is the negative effect of freezing? What is its nutritional effect? What 4 specific foods?

A

-no negatives
-some foods benefits antioxidant when frozen
ex blueberry, blackberry, broccoli, strawberry

89
Q

What is pasteurizing? What is it used on? (3) What does it do? What is the nutritional effect? High-temperature pasteurization for milk is __C for __seconds. Ultra-high is past ___ for ___ seconds. What is the benefit of ultra-pasteurized milk?

A
  • heat product at hi temp for short amount of time
  • milk, eggs, fruit juices
  • destroy bacteria
  • not much nutrient loss bc short amount of time
  • hi temp short term past for milk is 71.5C for 15 seconds
  • ultra high past go to 135C for 2 seconds
  • ultra high past remain in mlik for like 3 months, last a lot longer than normal mlik
90
Q

Wat is modified atmosperic packaging? What does it do? How?

A
  • vacuum sealing

- preserve vitamins by slowing down enzymatic activity

91
Q

True or false

Most people consume GE foods

A

true

92
Q

true or false

Some countries have banned GE foods

A

true

93
Q

What are 3 common crops that r usually genetically modified?

A

corn, soy, rice

94
Q

What is the pro of GE foods?

A

-increase profits for farmers

95
Q

What is selective breeding? This ___ the characteristic in the offspring. The result is that crops that are ___ and ___ are grown.

A
  • organisms are chosen for reproduction based on desirable traits
  • enhances
  • disease resistant and grow rapidly
96
Q

True or false

Recombinant DNA (rDNA) technology is Based on naturally occurring genetic events

A

true

97
Q

What does recombinant DNA (rDNA) technology do? What crop is popular for this method? What are some examples?

A
  • isolate certain genes/proteins and put it into another crop
  • rice
    ex. area in world where lots of rain. so pick rice that grows in marshlands
    ex. heat tolerant rice in africa
98
Q

What vitamin is selectively bred in crops? Why?

A
  • vitamin A (beta carotene)

- deficiencies in third world countries.

99
Q

What are 3 reasons why GE food is preferred?

A
  • allows for selective breeding
  • supress unwanted traits
  • greater crop yields
100
Q

rDNA technology can be used to silence genes and remove ___ from plants. What is an example?

A
  • remove unwanted proteins from plants
  • peanuts causes allergic reactions. create safer peanut that silences gene to produce the proteins that causes allergic reactions
101
Q

How does rDNA technology help increase greater crop yield (2)

A
  • herbicide resistant = strong plants live, weeds die (can spray entire field)
  • insect resistant = growth of plants producing pesticide proteins
102
Q

True or false

cloned animals FDA claims just as safe as normal animals

More of what needs to be done? Are there any cloned products available on market?

A

true

  • more testing needs to be done
  • no cloned products not available on the market

Nutrition (13 decks)

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