chapter 4 Flashcards
outbreak
the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food
foodborne illness
an illness transmitted to humans by food
three types of food hazards
biological, chemical, physical
number one cause of foodborne illness
bacteria (over 90%)
pathogenic bacteria cause three types of illnesses
infection, intoxication/poisoning, toxin-mediated infection
food infections
an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms
food intoxication/poisoning
an illness resulting from ingestion of food containing a toxin
toxin-mediated infection
an illness that occurs when bacteria enter the intestinal tract and then start to produce the toxin in the intestine
main bacteria that cause food infections via colonization in the intestinal tract
salmonella, listeria monocytogenes, yersinia enterocolitica, shigella
mycotoxin
a toxin produced by a mold which causes food intoxication
alfatoxin
a potent carcinogenic toxin made by the mold aspergillus flavus, often found in peanuts and grains
food born transmitted viruses transmitted via
oral-fecal route
two most common viruses to cause foodborne illnesses
hepatitus A and the norwalk virus
hepatitus a
occurs most frequently after food is contaminated with fecal matter; also polluted shellfish beds and vegetable fields
norwalk virus
stomach flu; spread via contaminated shellfish, food handlers, and water containing raw sewage
roundworms
parasitic infections that can result from eating undercooked pork or uncooked or undercooked fish
trichinella spiralis
contracted through the consumption of raw or improperly cooked pork, mostly sausage
candling
method of inspecting parasites which involves placing a fillet over a lighted translucent surface; finds only 60 to 70 percent of worms
protozoa
animals consisted of just one cell; most frequently infect humans through contaminated water
three types of protozoa related to food safety
giardia, cryptosporidium, cyclospora
giardia lamblia
protozoa responsible for the most common parasitic infection in the world; primarily transmitted through surface streams and lakes that have been contaminated with the feces of infected livestock or other animals
prions
an infection protein particle that does not contain DNA or RNA
transmissible spongiform encephalopathy (TSE)
a group of diseases that affect the brain, resulting in symptoms that range from loss of coordination to convulsions and ultimately death
bovine spongiform encephalopathy (BSE)
mad cow disease; a type of TSE that riddles the brain with holes making it look like a sponge
culture (lab)
conventional method of confirming food contaminated by microorganisms; involves growing the organism in the lab (in a petri dish) until it can be identified visually or by additional tests; highly accurate, but can take many months
PulseNet
created by the CDC; a national network of food safety testing and regulatory agencies
ciguatera fish poisoning
most common toxin-related food poisoning in the US; caused by eating fish, usually from tropical waters, that contain a ciguatoxin that is not destroyed by heating
histamine food poisoning
occurs when the fish have not been chilled immediately after being caught resulting in fish becoming toxic when bacteria produced histamine due to time-temperature abuse
pufferfish poisoning
violent poisoning that occurs when the liver, gonads, intestines, and/or skin of pufferfish are consumed
tetrodotoxin
found in liver, gonads, intestines, and skin of pufferfish; when ingested results in a mortality rate of 50 percent
red tide
the result of a rapid growth of a reddish marine alga; usually in summer or tropical waters
food allergy
an immune response to a specific protein within a food
food intolerance
does not involve an immune response; an inability to absorb or process a certain food due to an enzyme deficiency
top eight food allergens
wheat, eggs, peanuts, tree nuts, fish, shellfish, soy and milk
food allergen labeling and consumer protection act
requires food manufacturers to appropriately label any product that contains a potential allergen
cross-contamination
the transfer of bacteria or other microorganisms from one food to antoher
exceptions to FALCPA rules
meat, poultry, and egg products; because they under the regulation of the USDA
current good manufacturing practices
(FDA) provides guidelines to minimize the risk of contamination; allows any product to be traced back to where it was manufactured in case of a recall
top three factors associated with foodborne illness
poor personal hygiene, cross-contamination, and time/temperature control
hand-to-mouth
smoking, gum chewing, eating in the food-handling areas, sampling foods with fingers, double-dipping with utensils
hand washing
hands should be washed frequently, especially before handling food and after touching raw meat or eggs, using the restroom, sneezing, or handling garbage
high-risk foods
foods that best support bacterial growth because they contain large amounts of protein and water; also low acid content and sufficient oxygen
high-risk foods: meat
due to protein and water content; susceptible to contamination because the digestive tract (which contain bacteria) may be accidentally be cut open releasing bacteria that come in contact with meat
foods with high water activity
water activity of 0.85-0.97 that are at risk; bacteria thrive in water
two methods to increase acidic concentration of foods
acid is added to foods as a chemical
acid is produced throguh fermentation by microorganisms such as bacteria or yeast that are added to foods
vacuum packing
common method of reducing the risk of bacterial grwoth by removing oxygen from a food product bag
two main risk factors on the ‘risk road’
temperature and the amount of time the food stays within a certain temperature
three types of storage
refrigerator, freezer, under dry conditions
refrigerator: USDA
40F or below for consumers
refrigerator: FDA
41F or below for retailers
freezer
below 0F
dry storage: canned goods
60-70F
dry storage: produce
50-70F
temperature danger zone: USDA (consumers)
the temperature range that is ideal for bacterial growth; 40F-140F
temperature danger zone: FDA (retailers)
the temperature range that is ideal for bacterial growth; 41F-135F
cumulative time
the time from the truck to the store, the store to the freezer, and the freezer to the kitchen, and the time on the counter where the food is being prepared
thawing: refrigerator
on the bottom shelf to avoid contaminating other foods with any drippings
thawing: submerged under running water
less safe than refrigerator; running cold water over meat wrapped in plastic or placing it in a bath of ice water and frequently replacing the water
thawing: microwaving
when followed by immediate cooking; works for smaller items
instant-read dial thermometers
inserted straight or at an angle at least 2 inches into the thickest part of the food with-out touching fat or bone and given 10-20 seconds before reading
dial readings
noninstant read dial thermometers take longer to read temperatures- at least 1 to 2 minutes
calibration of thermometers
two methods of testing accuracy: ice water method or boiling water method
held food time limit
four hours
cooling foods: four safe methods
shallow containers, reduce food size, ice water bath (with stirring), and blast chiller
three compartment sink
soak and wash, rinse, sanitize
HACCP
hazard analysis and critical control point system; a systematized approach to preventing foodborne illness during the production and preparation of food
critical control point
a point in the HACCP process that must be controlled to ensure the safety of the food
