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1) Introduction to Food Science > Chapter 18: Food Safety: Sources of Contamination > Flashcards

Chapter 18: Food Safety: Sources of Contamination Flashcards

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1
Q

What is contamination?

A

the state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements

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2
Q

When does contamination occur?

A

when something not normally found in the food is added

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3
Q

What are the 3 types of food contamination?

A

Physical, chemical and microbial

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4
Q

What are physical contaminants? Name some examples.

A
  • nonliving substances that become part of a food mixture

- metal filings, broken glass, rodent droppings, insects, and packaging materials

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5
Q

What are the consequences of physical contaminants? When can they occur?

A

– create health hazards

– occur at any point in food growth or production

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6
Q

Name 2 sources of chemical contaminants.

A
  • Pesticide residue left on food can enter the food supply

* Toxic substances that may get into water supplies include (mercury, lead, chloroform, benzene)

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7
Q

Who monitors pesticides? What do they do?

A
  • USDA and CFIA

- Conducts tests to determine if residues pose a health hazard

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8
Q

What is food spoilage?

A

change in food that makes it unfit or undesirable for consumption

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9
Q

What often work together to cause food spoilage?

A

Microbes and enzymes

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10
Q

What do pathogens cause?

A

cause most cases of foodborne illness, which involves nausea, stomach cramps, vomiting, diarrhea

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11
Q

What is an outbreak of foodborne illnesùs?

A

2 or more people becoming ill from eating the same food

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12
Q

How do pathogens cause illness? How do they differ?

A 
By intoxication (may or may not eat the pathogen, pathogen in food produces toxins) or by infection
- Intoxication onset is much faster than infection
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13
Q

What is foodborne intoxication?

A

foodborne illness caused by a toxin released by microbes

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14
Q

What are toxins?

A

metabolic by-products released by microbes that are harmful to humans

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15
Q

Does getting rid of microbes protect humans from harm?

A

Killing the microbe is not enough to make food safe since the toxin must also be denatured

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16
Q

Name the 3 pathogens that cause acute food borne illness.

A

Bacteria (do not grow at low temperature), viruses and parasites (not microorganisms, they cause food spoilage)

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17
Q

Who is at higher risk for food borne illnesses?

A

Children, elderly, immuno-compromised because the

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18
Q

Give an example of intoxication.

A

Botulism

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19
Q

How does the cell wall of positive and negative gram bacterias differ?

A

Gram Positive: thick cell wall

Gram Negative: thin cell wall

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20
Q

What are the characteristics of S. aureus?

A
  • Gram positive
  • Facultative
  • Halophilic: better to survive in salts (because gram +, thick cell wall)
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21
Q

What is food borne illness from S. aureus caused by?

A

By a heat-resistant toxin

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22
Q

How can food borne illness from S. aureus be prevented?

A

– is best prevented by proper hygiene, and work habits of food handlers
– can be prevented by cleaning and sanitizing food equipment

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23
Q

Is c. botulinum aerobic or anaerobic?

A

Anaerobic, only grow in the absence of oxygen

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24
Q

What is the food illness from C. botulinum? What does it cause?

A
  • called botulism, a progressive paralysis that
    can cause death by suffocation (stops electrical impulses, paralyses the nerve cells)
    – also causes blurred vision and a red, sore mouth, tongue, and throat
25
Q

What does C. botulinum use as a food source?

A

honey and improperly processed home- canned goods

26
Q

Can you kill C. botulinum with heat? Why? What can you do?

A
  • No, since it produces spores that withstand temperatures above the boiling
  • Use a pressure cooker to heat even higher
27
Q

What should infants up to 12 months not be fed?

A

Honey

- C. botulinum is an intoxication in adults BUT it is an infection for infants

28
Q

What is a foodborne infection? What can it be caused by?

A
  • foodborne illness that occurs when microbes release digestive enzymes that damage body tissue and cause illness
  • Bacteria, parasites, viruses (70%)
29
Q

What are the characteristics of E. coli? Where does E. coli live?

A
  • Gram-negative, rod-shaped bacteria

- Live in the intestines of mammals

30
Q

What are the main cause of E. coli foodborne illnesses?

A
  • is often due to food contaminated by exposure to raw fecal matte
  • Infected food handlers and contaminated water transport E. coli to the food supply
31
Q

How can we prevent E. coli contaminations?

A

prevented by chlorinating water supplies, washing hands after using the bathroom, and cooking meat thoroughly
- If meat is cooked thoroughly, even if it is contaminated, WON’T get you sick

32
Q

What does E. coli food illness cause?

A

diarrhea, nausea, fever, cramps, weakness, aches, and vomiting, KIDNEY disease, and even death in small children and adults

33
Q

How many E. coli types will make you sick? Which one is the main type?

A
  • Most won’t make you sick, but there are 7 strains that cause foodborne illness
  • E. col 0157:H7
34
Q

What are the characteristics of L. monocytogenes?

A

Rod-shaped, aerobic, gram-positive bacterium

35
Q

Where is L. monocytogenes able to multiply?

A

At refrigeration temperatures, in 10% salt solutions, and at pH of 9

36
Q

What are the symptoms of food illness from L. monocytogenes?

A

– include symptoms of fever, headache, nausea, diarrhea, and vomiting
- can cause miscarriage, stillbirth, and death

37
Q

Who does L. monocytogenes affect?

A
  • It affects the least amount of people/year, we care because the mortality rate is HIGH (20%-40%)
  • High-risk populations - pregnant women, newborns, people with weakened immune systems
38
Q

What are the food sources of L monocytogenes?

A

soft cheeses, uncooked meats, vegetables, unpasteurized milk

39
Q

What are the characteristics of salmonella?

A

rod-shaped, gram-negative, anaerobic bacteria

40
Q

What does salmonella cause?

A

Salmonellosis

41
Q

What are the symptoms of salmonella?

A

diarrhea, cramps, fever, nausea, vomiting, chills, and headache

42
Q

Whee is salmonella found?

A

found in eggs, poultry, meat, and dairy products

43
Q

How can we prevent from salmonella?

A

Prevention includes keeping work surfaces and hands clean, and thoroughly cooking food

44
Q

What are parasitic infections caused by?

A

parasites, organisms that live in and feed on a host

45
Q

What are common sources of parasitic infections?

A

– contaminated water
– raw fish and unwashed fruits and vegetables
– Swine, cattle, and wild animals

46
Q

What is trichinella spiralis? What does it occur in?

A

roundworm that occurs in hogs and wild game

47
Q

How does trichinella spiralis infection spread? What is it called?

A

– Worms attach to intestinal walls and produce new larvae that travel in the bloodstream to muscle tissue
- Trichinosis

48
Q

How is trichinella spiralis destroyed?

A

When meat is adequately cooked, cured, smoked or fermented

49
Q

What is a virus? What is it made of? What is it surrounded by?

A

microscopic disease-causing agent made of genetic material surrounded by a protein coating called a capsid

50
Q

Do viruses multiply in food?

A

Viruses do not multiply in food, but can be transmitted in food

51
Q

What causes the most foodborne illnesses?

A

Viruses

parasites don’t cause a lot - 3%

52
Q

How do viruses multiply?

A

Must attach to a host cell to multiply

Unlike bacteria, which can multiply in the environment

53
Q

What can viruses survive on?

A

glass, stainless steel, tile, low-moisture food, and in ground meat

54
Q

Name 2 ways that viral infections are transmitted by the fecal-oral route.

A

1) Failing to wash hands after using the bathroom

2) Using sewage-contaminated water or fertilizer on food crops

55
Q

Name the 3 viruses associated with foodborne illness.

A

– Rotavirus, Noroviruses, Hepatitis A virus

56
Q

How do pathogens enter the food supply? (2)

A
  • By animals when animal feces comes in contact with food (meat or vegetables) or microorganisms are transferred during slaughter or meat packaging
  • Due to time and temperature abuse: involves holding perishable food beyond 2-4 hours at temperatures not cold or hot enough
  • Due to poor personal hygiene
  • Due to cross contamination (food comes into contact)
57
Q

What is the biggest cause of foodborne illness?

A

Pathogen transmission due to time and temperature abuse

58
Q

Where do most pathogens multiply rapidly?

A

in the temperature danger zone

5 –57 C or 41 – 135 F

59
Q

What is the Hazard Analysis and Critical Control Point (HACCP)?

A

Food safety system used by food producers

  • examines every point in the process where contamination can occur
  • to remove hazards
  • Reduces producer’s risk of liability

1) Introduction to Food Science (20 decks)

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