Chapter 3 - Food Safety

Question 1

bacteria

Answer 1

round, rod-shaped, or spiral single-celled microorganisms in soil, water, or organic matter

Question 2

aerobic

Answer 2

requiring air for survival

Question 3

anaerobic

Answer 3

living without air

Question 4

thermophilic

Answer 4

thriving in warm temperatures

Question 5

cryophilic

Answer 5

thriving in cold temperatures

Question 6

molds

Answer 6

filamentous, often wooly fungi that can thrive on damp surfaces, such as cheeses

Question 7

mycotoxins

Answer 7

toxic substances produced by some molds

Question 8

aflatoxin

Answer 8

mycotoxin produced by molds in some food crops (peanuts grown in mold-contaminated soil or stored in a damp place)

Question 9

virus

Answer 9

submicroscopic molecules composed of genetic material surrounded by a protein coat; some can cause diseases in their host

Question 10

mad cow disease

Answer 10

fatal disease of the central nervous system sometimes occurring in cows caused by eating feed containing infected meat and bone meal; another name for bovine spongiform encephalopathy (BSE)

Question 11

creutzfeldt-jakob disease

Answer 11

fatal brain disease in humans that can be contracted by eating beef from cattle with mad cow disease

Question 12

prion

Answer 12

abnormal agent that is transmitted to cause a fatal condition characterized by abnormal folding of prion proteins in the brain, as in BSE

Question 13

salmonella

Answer 13

type of bacteria capable of causing severe gastrointestinal upset when ingested in large quantities in a food

Question 14

salmonellosis

Answer 14

food-borne illness characterized by fever, nausea, abdominal cramps, and diarrhea caused by eating food contaminated with viable salmonella

Question 15

yersinia enterocolitica

Answer 15

bacteria sometimes found in raw and undercooked pork and raw milk, which causes yersiniosis

Question 16

perfringens poisoning

Answer 16

food-borne illness caused by eating food containing viable C. perfringens

Question 17

clostridium perfringens

Answer 17

anaerobic, spore-forming bacteria that multiply readily at room temperature; ingestion can result in perfringens poisoning

Question 18

toxin

Answer 18

poisonous substance produced by metabolic reactions; S aureus and C. botulinum are the bacteria most commonly responsible for food poisoning from toxins

Question 19

staphylococcal poisoning

Answer 19

food poisoning due to ingestion of enterotoxin produced by S. aureus; violent disturbances of gastrointestinal tract for one or two days and occurring usually within eight hours of ingestion

Question 20

vibrio cholerae

Answer 20

bacterium sometimes found in foods and water with fecal contamination; causes cholera

Question 21

botulism

Answer 21

food poisoning caused by eating the toxin produced by C. botulinum; human infection is most commonly associated with types A, B, or E

Question 22

clostridium botulinum

Answer 22

type of bacteria producing a toxin that is highly poisonous and frequently fatal to humans when consumed

Question 23

listeria monocytogenes

Answer 23

type of bacteria that can cause listeriosis; sometimes found in unpasteurized milk

Question 24

listeriosis

Answer 24

potentially very serious food-borne illness caused by ingesting viable L. monocytogenes

Question 25

campylobacter jejuni

Answer 25

type of bacteria sometimes found in poultry and meats

Question 26

escherichia coli (E. coli)

Answer 26

group of bacteria often found as the cause of food-borne illnesses

Question 27

shigella boydii

Answer 27

bacteria spread by fecal contamination in water or food

Question 28

noroviruses

Answer 28

virus that can cause hepatitis A, spread easily through contaminated water and by infected unsanitary food handlers who fail to wash their hands adequately in hot, soapy water

Question 29

parasite

Answer 29

organism living within another organism and deriving its sustenance from the host; worms, such as trichinella spiralis, can cause weight loss and other health problems in people

Question 30

trichinosis

Answer 30

illness caused by eating viable T. spiralis, a parasite sometimes contained in undercooked pork

Question 31

trichinella spiralis

Answer 31

parasite sometimes found in pork; causes trichinosis in humans

Question 32

cyclospora cayetanesis

Answer 32

protozoan (type of parasite) that can cause cyclosporiasis when consumed

Question 33

cyclosporiasis

Answer 33

food-borne illness caused by eating produce contaminated with C. cayetanensis

Question 34

shellfish poisoning

Answer 34

life-threatening poisoning from saxitoxin produced in shellfish feeding on gonyaulax catanella; characterized by loss of strength and respiratory failure

Question 35

saxitoxin

Answer 35

neurotoxin from G. catanella that accumulates in shellfish during conditions of red tide; causes shellfish poisoning and can be fatal

Question 36

hazard analysis and critical control points (HACCP)

Answer 36

seven-point system developed by each food company to create its own food safety program

Question 37

food code

Answer 37

code issued jointly by FDA, CDC, and FSIS that guides government agencies overseeing safety in food service operations

Question 38

fight bac

Answer 38

FDA’s food safety education program based on four points : clean, separate, cook, chill

Question 39

additives

Answer 39

substances added by intent or by accident into foods

Question 40

food and drug administration (FDA)

Answer 40

the federal agency regulation food additives

Question 41

food additives amendment of 1958

Answer 41

regulates food additive usage

Question 42

GRAS list

Answer 42

list of over 680 additives considered safe and legal to use

Question 43

carcinogen

Answer 43

substance that is capable of causing cancer

Question 44

delaney clause

Answer 44

mandates that additives shown to cause cancer at any level must be removed from the marketplace

Question 45

ingredient labeling

Answer 45

mandatory listing of all ingredients (in descending order by weight) on package labels

Question 46

incidental contaminants

Answer 46

any substance that accidentally is contained in a food product