Chapter 5 (A) Food Safety

Question 1

Define Food Poisoning

Answer 1

illness caused by ingestion of harmful substances, microorganisms, and their toxins

Question 2

3 Types of Hazards in Food

Answer 2

Physical, Chemical, and Biological

Question 3

Chemical Additives in Food

Answer 3

(GRAS) Salt, Sugar, BHT, Nitrites,

Question 4

Chemical Contaminants

Answer 4

Pesticides, Herbicides, Anti-Biotics, Arsenic, Mercury

Question 5

Natty Chemical Toxins (Mycotoxins, Solanine, Goitrogens, and Cyanogens)

Answer 5

Mycotoxins (Found in fungi + Heat resistant)
Solanine (“Night Shade” plants/potatoes+Heat Resistant)
Goitrogens (Found in Cabbage+Broccoli+Heat Resistant)
Cyanogens (Found in seeds such as almonds, soybeans, and lima beans)

Question 6

Natty Marine Toxins (Ciguatera, Paralytic Shellfish Poisoning, Neurotoxic Shellfish Poisoning)

Answer 6

Ciguatera (Found in herbivorous tropical reef fish)
Paralytic Shell Fish Poisoning (Found in muscles and clams+death by respiratory paralysis)
Neurotoxic Shellfish Poisoning (Found in muscles and mollusks that contain brevitoxins+ water turns red)

Question 7

4 Biological Hazards

Answer 7

Bacteria+Viruses (Most common causes of food poisoning), Parasites+Mould

Question 8

3 Kinds of FBI (Food Borne Infection)

Answer 8

Infection= When you ingest food containing bacteria, viruses, or parasites and it grows inside your I.T.
Intoxication=Eating food that contains toxins (only prod. via bacteria)
Toxin-Mediated=When you ingest a microorganism that prod. toxins inside your I.T.

Question 9

Name the 6 Factors Affecting Growth of Microbes

Answer 9

1. Nutrient Availability
2. Water Activity
3. pH
4. Availability of Oxygen
5. Temperature
6. Food structure and Composition

Question 10

Explain the 6 Factors Affecting the Growth of Microbes

Answer 10

1. Nutrient Availability=Chemotroph/phototroph
2. Water Activity= Availability of unbound water to be used by mircroorganisms to promote growth. Bacteria (0.9), Yeast (0.8), Halophillic (0.75), Mould (0.7)
3. pH= Bacteria (4.5 pH and above), Yeast (3-8.5 pH), Moulds (2-11 pH widest range)
4. Availability of Oxygen=Most food spoiling microorganism require oxygen. Some are facultative anaerobes (fermentation). Some are Anaerobic (Canned foods)
5. Temperature= Mesophillic bacteria(moderate temp.), Pyschrophillic (operate at low temp.), Psychotroph (survive at low temp.), Thermophillic (thrive @ high temp.), Optimal Growth (Temp. which bacteria grows the fastest), Maximum Growth Temp (Temp at whch bateria can grow before their proteins denature). Minimum growth (lowest temp which microbes can grow)
6. Food structure/Composition: Proteins (putrefaction=decomp/rotting). Carbs (fermentation), Fatty Acids (Hydrolytic Rancidity=odour released when glycerol is hydrolyzed from 3 F.A.)