Chapter 5 (B) Food Safety Flashcards
Salmonellosis
Bacteria found in poultry+non-spore forming
Bacillus Cereus
Bacteria found in starchy food+multiplies quickly @ room temp
Botulism
Notorious like Connor McGregor b/c it can prod. toxins in anaerobic conditions
Listeriosis
Found in sausage+deli meats+facultative+non-spore forming+ bacteria can grow @ ref. temp.
Hemorrhagic Colitis (e-Coli)
associated with ground beef+some strains are good for us (prod. Vit. K in intestine)+found in intestine (fecal matter)
Shigellosis
Bacteria transferred through improper personal hygiene+flies
What are the top 5 causes of food illness
- Improper temp (danger zone btw 5-60 degrees Celcius)+holding time
- Poor personal hygiene
- Inadequate cooking
- Contaminated cooking
- Food from unsafe source
Modding Genes (GMO)
DNA segments are spliced w/ restriction enzymes and pasted into another DNA genome with DNA ligase
How does it work in plants and animals?
plants= a particle gun shoots metal particles containing DNA into the plant animals= microinjection of DNA inserted into animal embryos
Potential Benefits of GMOs (Humanitarian)
GMOs make crops more resistant to pests+herbicides+cold+droughts. Therefore allowing for improved farming which leads to cheaper food and more food thereby reducing world hunger.
Potential Hazards of GMOs (Environmental+Human+Environment)
- Environmental -> a) loss of biodiversity b) cross-contamination
- Human -> Allergy risks
- Economic -> a) Elimination of competition b) Suicide Seeds
Food Allergy
Immune resp’ to an antigen found in food. IgE is created when a person is exposed for the 1st time to a food. Then when a person is re-exposed to a food the IgE and histamine is released which causes a reaction on the skin.
Food Intolerance
an adverse rxn to food that doesn’t involve an immune response
