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Food Tech > Chapter 3 > Flashcards

Chapter 3 Flashcards

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1
Q

Why is there a higher incidence of food borne incidence?

A
  • Meals eaten away from home
  • Diverse food range
  • Increase in high risk populations (elderly)
  • Better diagnosis
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2
Q

Food Spoilage

A

Reduction in food’s quality through physical, chemical or sensory properties deteriorating

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3
Q

How can food spoilage occur

A 
Nature enzymes (mould, yeast) attacking food.
Food becomes less pleasant to eat, not necessarily poisonous
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4
Q

Examples of food spoilage

A
  • Biscuits absorbing air moisture - going soft
  • Bread/cake going stale - loss of moisture
  • Mould growth on - jam, bread, citrus fruits, cheese
  • Milk going sour
  • Bruised/overripe fruits
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5
Q

Food Poisoning

A

Illness caused by consuming foods contaminated by bacteria, viruses or toxins. Food may appear harmless and physical properties may be normal

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6
Q

Bacteria

A

Single cell organism - consumed in live food or through toxins produced when ingested. (Most common form of F.P)

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7
Q

Salmonella

A

Infection when containing live bacteria in food product, on hands or in water and is consumed
Can be fatal for elderly
70% of all F.P cases

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8
Q

Examples of salmonella

A

Raw meat, poulty, mayonnaise, frozen berries

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9
Q

Symptoms of salmonella

A

N, D, H - 12-72 hours after, lasts 4-7 days

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10
Q

Lysteria monocytogens

A

Eating food with listeria monocytogens - found in the environment (soil, water), can grow in extreme conditions (refrigeration & pasteurization), causes illness called lysteria

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11
Q

Foods affected by lysteria monocytogens

A

High risks food prepared badly, milk, soft cheese (brie, camembert, feta)

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12
Q

Who is affect by lysteria monocytogens

A

People with weak immune systems e.g. the elderly

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13
Q

Toxins

A

Bacilius cereus

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14
Q

Bacilius cereus

A

Spore forming, found in soil, air, dust - tough protective coat (remain dormant), can resist high temps

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15
Q

What foods are affected by bacilius cereus

A

Boiled rice cooling @ room temp, starchy vegies (potato)

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16
Q

Symptoms of bacilius cereus

A

N, D, V - mild (24 hours)

17
Q

Viruses

A

Minute organisms, smaller than baceria e.g. Hepatitis A

18
Q

Hepatitis A

A

Transferred from ears, nose, hands, faeces from infected person from poor food handling/personal hygiene
Contaminated water, fruit, vegies, shellfish

19
Q

What does Hepatitis A cause

A

Infected liver, F, N, dark urine, jaundice, abdominal pain

20
Q

How does bacteria reproduce

A

F A T T O M

Food Supply, Acidity (low), Time, Temperature, Ocygen, Moisture

21
Q

Food Supply & e.g.

A

Bacteria grows in some high risk foods (high protein/starch) more moisture - more growth e.g. milk, soft cheese, meat, fish, poultry, rice, pasta, potato

22
Q

Acidity (low) & e.g.

A

pH over 4.6 - protein based foods e.g. milk, eggs, not vinegar or jam

23
Q

Time & how long

A

Bacteria can split itself - divide every 20 minutes - binary fission - 17 million bacteria in 8 hours

24
Q

Oxygen & methods used

A

Needed for bacteria survival and reproduction - stop by canning, vacuuming, dehydration – extends shelf life

25
Q

Moisture & where it is found

A

Bacteria needs moisture to carry out normal cell function ( x & / ), wet dishcloths, damp tea towels, water on sink & on utensils

26
Q

Preventing Food Poisoning acronym

A

HCG PBS D

Hand washing
Cleanliness
Garbage
Pests
Buying 
Storing
Design of workplace
27
Q

What temp should water for washing be at

A

82 degrees celcius

28
Q

What can prevent pests

A

Build them out, Starve them out, Chase them out

29
Q

What temp should fridges and freezers be at

A

-5 deg celsius, -18 def celsius

30
Q

What is cross contamination

A

Transferring harmful bacteria from raw food to cooked food or vice versa

31
Q

Ways to prevent cross contamination

A

Separate cooked and raw foods
Separate chopping boards
Clean sinks between uses
Don’t double dip spoons for tasting and mixing
Tea towels for drying dishes not bench wiping, hands, covering foods

Food Tech (2 decks)

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