Chapter 3 - Food Safety Flashcards
bacteria
round, rod-shaped, or spiral single-celled microorganisms in soil, water, or organic matter
aerobic
requiring air for survival
anaerobic
living without air
thermophilic
thriving in warm temperatures
cryophilic
thriving in cold temperatures
molds
filamentous, often wooly fungi that can thrive on damp surfaces, such as cheeses
mycotoxins
toxic substances produced by some molds
aflatoxin
mycotoxin produced by molds in some food crops (peanuts grown in mold-contaminated soil or stored in a damp place)
virus
submicroscopic molecules composed of genetic material surrounded by a protein coat; some can cause diseases in their host
mad cow disease
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)
creutzfeldt-jakob disease
fatal brain disease in humans that can be contracted by eating beef from cattle with mad cow disease
prion
abnormal agent that is transmitted to cause a fatal condition characterized by abnormal folding of prion proteins in the brain, as in BSE
salmonella
type of bacteria capable of causing severe gastrointestinal upset when ingested in large quantities in a food
salmonellosis
food-borne illness characterized by fever, nausea, abdominal cramps, and diarrhea caused by eating food contaminated with viable salmonella
yersinia enterocolitica
bacteria sometimes found in raw and undercooked pork and raw milk, which causes yersiniosis
perfringens poisoning
food-borne illness caused by eating food containing viable C. perfringens
clostridium perfringens
anaerobic, spore-forming bacteria that multiply readily at room temperature; ingestion can result in perfringens poisoning
toxin
poisonous substance produced by metabolic reactions; S aureus and C. botulinum are the bacteria most commonly responsible for food poisoning from toxins
staphylococcal poisoning
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
vibrio cholerae
bacterium sometimes found in foods and water with fecal contamination; causes cholera
botulism
food poisoning caused by eating the toxin produced by C. botulinum; human infection is most commonly associated with types A, B, or E
clostridium botulinum
type of bacteria producing a toxin that is highly poisonous and frequently fatal to humans when consumed
listeria monocytogenes
type of bacteria that can cause listeriosis; sometimes found in unpasteurized milk
listeriosis
potentially very serious food-borne illness caused by ingesting viable L. monocytogenes
campylobacter jejuni
type of bacteria sometimes found in poultry and meats
escherichia coli (E. coli)
group of bacteria often found as the cause of food-borne illnesses
shigella boydii
bacteria spread by fecal contamination in water or food
noroviruses
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
parasite
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
trichinosis
illness caused by eating viable T. spiralis, a parasite sometimes contained in undercooked pork
trichinella spiralis
parasite sometimes found in pork; causes trichinosis in humans
cyclospora cayetanesis
protozoan (type of parasite) that can cause cyclosporiasis when consumed
cyclosporiasis
food-borne illness caused by eating produce contaminated with C. cayetanensis
shellfish poisoning
life-threatening poisoning from saxitoxin produced in shellfish feeding on gonyaulax catanella; characterized by loss of strength and respiratory failure
saxitoxin
neurotoxin from G. catanella that accumulates in shellfish during conditions of red tide; causes shellfish poisoning and can be fatal
hazard analysis and critical control points (HACCP)
seven-point system developed by each food company to create its own food safety program
food code
code issued jointly by FDA, CDC, and FSIS that guides government agencies overseeing safety in food service operations
fight bac
FDA’s food safety education program based on four points : clean, separate, cook, chill
additives
substances added by intent or by accident into foods
food and drug administration (FDA)
the federal agency regulation food additives
food additives amendment of 1958
regulates food additive usage
GRAS list
list of over 680 additives considered safe and legal to use
carcinogen
substance that is capable of causing cancer
delaney clause
mandates that additives shown to cause cancer at any level must be removed from the marketplace
ingredient labeling
mandatory listing of all ingredients (in descending order by weight) on package labels
incidental contaminants
any substance that accidentally is contained in a food product
