Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food science I > chapter 4 > Flashcards

chapter 4 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

outbreak

A

the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

foodborne illness

A

an illness transmitted to humans by food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

three types of food hazards

A

biological, chemical, physical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

number one cause of foodborne illness

A

bacteria (over 90%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

pathogenic bacteria cause three types of illnesses

A

infection, intoxication/poisoning, toxin-mediated infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

food infections

A

an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

food intoxication/poisoning

A

an illness resulting from ingestion of food containing a toxin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

toxin-mediated infection

A

an illness that occurs when bacteria enter the intestinal tract and then start to produce the toxin in the intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

main bacteria that cause food infections via colonization in the intestinal tract

A

salmonella, listeria monocytogenes, yersinia enterocolitica, shigella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

mycotoxin

A

a toxin produced by a mold which causes food intoxication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

alfatoxin

A

a potent carcinogenic toxin made by the mold aspergillus flavus, often found in peanuts and grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

food born transmitted viruses transmitted via

A

oral-fecal route

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

two most common viruses to cause foodborne illnesses

A

hepatitus A and the norwalk virus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

hepatitus a

A

occurs most frequently after food is contaminated with fecal matter; also polluted shellfish beds and vegetable fields

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

norwalk virus

A

stomach flu; spread via contaminated shellfish, food handlers, and water containing raw sewage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

roundworms

A

parasitic infections that can result from eating undercooked pork or uncooked or undercooked fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

trichinella spiralis

A

contracted through the consumption of raw or improperly cooked pork, mostly sausage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

candling

A

method of inspecting parasites which involves placing a fillet over a lighted translucent surface; finds only 60 to 70 percent of worms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

protozoa

A

animals consisted of just one cell; most frequently infect humans through contaminated water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

three types of protozoa related to food safety

A

giardia, cryptosporidium, cyclospora

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

giardia lamblia

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

prions

A

an infection protein particle that does not contain DNA or RNA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

transmissible spongiform encephalopathy (TSE)

A

a group of diseases that affect the brain, resulting in symptoms that range from loss of coordination to convulsions and ultimately death

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

bovine spongiform encephalopathy (BSE)

A

mad cow disease; a type of TSE that riddles the brain with holes making it look like a sponge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

culture (lab)

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

PulseNet

A

created by the CDC; a national network of food safety testing and regulatory agencies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

ciguatera fish poisoning

A

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

28
Q

histamine food poisoning

A

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

29
Q

pufferfish poisoning

A

violent poisoning that occurs when the liver, gonads, intestines, and/or skin of pufferfish are consumed

30
Q

tetrodotoxin

A

found in liver, gonads, intestines, and skin of pufferfish; when ingested results in a mortality rate of 50 percent

31
Q

red tide

A

the result of a rapid growth of a reddish marine alga; usually in summer or tropical waters

32
Q

food allergy

A

an immune response to a specific protein within a food

33
Q

food intolerance

A

does not involve an immune response; an inability to absorb or process a certain food due to an enzyme deficiency

34
Q

top eight food allergens

A

wheat, eggs, peanuts, tree nuts, fish, shellfish, soy and milk

35
Q

food allergen labeling and consumer protection act

A

requires food manufacturers to appropriately label any product that contains a potential allergen

36
Q

cross-contamination

A

the transfer of bacteria or other microorganisms from one food to antoher

37
Q

exceptions to FALCPA rules

A

meat, poultry, and egg products; because they under the regulation of the USDA

38
Q

current good manufacturing practices

A

(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

39
Q

top three factors associated with foodborne illness

A

poor personal hygiene, cross-contamination, and time/temperature control

40
Q

hand-to-mouth

A

smoking, gum chewing, eating in the food-handling areas, sampling foods with fingers, double-dipping with utensils

41
Q

hand washing

A

hands should be washed frequently, especially before handling food and after touching raw meat or eggs, using the restroom, sneezing, or handling garbage

42
Q

high-risk foods

A

foods that best support bacterial growth because they contain large amounts of protein and water; also low acid content and sufficient oxygen

43
Q

high-risk foods: meat

A

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

44
Q

foods with high water activity

A

water activity of 0.85-0.97 that are at risk; bacteria thrive in water

45
Q

two methods to increase acidic concentration of foods

A

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

46
Q

vacuum packing

A

common method of reducing the risk of bacterial grwoth by removing oxygen from a food product bag

47
Q

two main risk factors on the ‘risk road’

A

temperature and the amount of time the food stays within a certain temperature

48
Q

three types of storage

A

refrigerator, freezer, under dry conditions

49
Q

refrigerator: USDA

A

40F or below for consumers

50
Q

refrigerator: FDA

A

41F or below for retailers

51
Q

freezer

A

below 0F

52
Q

dry storage: canned goods

A

60-70F

53
Q

dry storage: produce

A

50-70F

54
Q

temperature danger zone: USDA (consumers)

A

the temperature range that is ideal for bacterial growth; 40F-140F

55
Q

temperature danger zone: FDA (retailers)

A

the temperature range that is ideal for bacterial growth; 41F-135F

56
Q

cumulative time

A

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

57
Q

thawing: refrigerator

A

on the bottom shelf to avoid contaminating other foods with any drippings

58
Q

thawing: submerged under running water

A

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

59
Q

thawing: microwaving

A

when followed by immediate cooking; works for smaller items

60
Q

instant-read dial thermometers

A

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

61
Q

dial readings

A

noninstant read dial thermometers take longer to read temperatures- at least 1 to 2 minutes

62
Q

calibration of thermometers

A

two methods of testing accuracy: ice water method or boiling water method

63
Q

held food time limit

A

four hours

64
Q

cooling foods: four safe methods

A

shallow containers, reduce food size, ice water bath (with stirring), and blast chiller

65
Q

three compartment sink

A

soak and wash, rinse, sanitize

66
Q

HACCP

A

hazard analysis and critical control point system; a systematized approach to preventing foodborne illness during the production and preparation of food

67
Q

critical control point

A

a point in the HACCP process that must be controlled to ensure the safety of the food

food science I (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions