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Food Safety and Quality > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Globally in 2019, aquatic foods provide about 17% of animal proteins and _____ of all proteins.

A

7%

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2
Q

What was the 3rd largest segment within the meat, poultry and seafood market?

A

Seafood

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3
Q

True or False. Around 90% of Americans do not eat the DGA recommendation.

A

True

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4
Q

According to the new DGA, Americans should eat at least

A

26 pounds of fish

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5
Q

What comes out of salmon when you cook it?

A

Albumin

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6
Q

What is rich in essential amino acids, has a biological value and can be digested easily?

A

Protein

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7
Q

Tonnes

A

Metric tons 1000 kilograms

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8
Q

Ton

A

US 2000 pounds

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9
Q

In fish ______ is generally low.

A

Cholesterol

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10
Q

What minerals are found in fish sources?

A

Selenium and iodine

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11
Q

By the time the fish temperature is reduced to about -5°C how much water is frozen?

A

About 70%

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12
Q

What are the four post-mortem changes in fish muscles?

A

Sensory changes
Autolytic changes
Bacteriological changes
Lipid Oxidation and hydrolysis

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13
Q

__________ are paramount importance for the quality and shelf life of products.

A

Biochemical reactions

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14
Q

What factors can impact biochemical reactions?

A

type of fish species
physiological conditions of the fish
environment
killing procedures

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15
Q

List quality characteristics related to. freshnesss

A

Appearance, flavor, aroma, texture, viscosity, and shelf life stability

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16
Q

What are the most pervasive problems of freshness?

A

control of staling and prevention of mositure migration

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17
Q

What is K value?

A

the ratio of the sum of inosine and hypoxanthine concentrations to the total concentrationsof ATP metabolites

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18
Q

Directly after the catch, the muscle tissue of healthy fish is free from bacteria, but not the ____________.

A

gills, skin and intestines

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19
Q

Bacteria are also responsible for the formation of _________ from precursor amino acids in spoiling fish by decarboxylation, such as histamine.

A

biogenic amines

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20
Q

what two reactions can occur in chilled or frozen fish?

A

Lipid hydrolysis and lipid oxidation

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21
Q

What are 3 factors affecting protein denaturation in fish muscle during frozen storage?

A

Moisture, lipid and enzyme

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22
Q

True or False. Fish muscle protein solubility can be affected by cold storage.

A

True

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23
Q

True or False. As the storage time increases protein solubility decreases

A

True

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24
Q

True or False. Product substitution of domestic seafood products is rampant in all parts of the U.S.

A

True

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25
Q

What is the main motive for seafood substitution?

A

Economic fraud

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26
Q

What are 4 concerns in regard to seafood substitution?

A

Health risk
Loss of nutritional value
Eating preference/ethics
Potential food allergy

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27
Q

What kind of salmon contains a higher ratio of Omega 3:6?

A

Wild caught

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28
Q

____ of seafood sold in Asian restaurants and groceries are fraudulently labeled?

A

1/3

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29
Q

True or False. ~ 58% of the samples deemed mislabeled by the FDA are species with health risks for consumers.

A

True

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30
Q

A food shall be deemed to be misbranded if it is offered for sale under the name of another food.

A

Misbranded food

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31
Q

What is a unique fish that is not commonly mislabelled?

A

Salmon

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32
Q

What retail type has the highest % of mislabeling?

A

Sushi venues

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33
Q

What is the most commonly mislabeled fish?

A

Snapper

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34
Q

Which area in Florida has the lowest level of mislabeling?

A

South Florida

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35
Q

What is mislabeled as “red snapper”?

A

Silk snapper
Lane snapper
Pacific dog snapper
madai snapper

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36
Q

True or False. Fisherman are harvesting more than half of the worlds oceans.

A

True

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37
Q

What does IUU mean?

A

Illegal, unreported and unregulated fishing

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38
Q

What does IUU fishing threaten?

A

Sustainability of the seafood industry as well as the safety and quality of seafood available to consumers

39
Q

What was adopted to detect seafood fraud?

A

DNA-based speciation

40
Q

What method is based on dietary isotopes to fight seafood fraud?

A

Location methods

41
Q

What dietary isotopes are used?

A

Carbon and nitrogen

42
Q

What animal types would stable isotope-based location method not work for?

A

Large, high trophic, migratory animals

43
Q

What are two invasive species we discussed in class?

A

Asian carp and the lion fish

44
Q

What barrier is currently in place to deter the Asian carp?

A

Bubble barrier

45
Q

What hazard is produced during food processing, storage, and preparation?

A

Histamine food poisoning

46
Q

What hazards are a result of environmental, industrial, and agricultural contaminants?

A

Mercury, PCBS, Ciguatera fish poisoning, and red tide

47
Q

What is another name for histamine fish posioning?

48
Q

What is caused by the ingestion of foods that contain high levels of histamine?

49
Q

True or False. Scombroid is heat stable.

50
Q

When does histamine positioning occur?

A

When the fish have not been chilled immediately

51
Q

Fish becomes toxic when bacteria produce histamine due to ___________.

A

time temperature abuse

52
Q

What is food defect action level?

A

The maximum levels of natural or unavoidable defects in foods for human use that present no health hazard.

53
Q

What is the defect action level for histamine?

54
Q

What is a method of histamine detection in seafood?

A

Fluorometric method

55
Q

What is an organochlorine contaminant?

56
Q

What is the more toxic organic form of mercury?

A

methylmercury

57
Q

What is a heavy metal that bioaccumulates?

58
Q

What is the FDA action level of methylmercury?

59
Q

What is the EPA maximum contaminant level?

A

2ppm (inorganic mercury in drinking water)

60
Q

Mercury can also pass the placenta and be taken up by the fetus and affect the development of ________.

A

the nervous system

61
Q

What is the name of the action plan launched in 2021?

A

FDA closer to zero action plan

62
Q

What fish has high levels of mercury that is sold as a pricey luxury item?

63
Q

When was the stop of PCBs in manufacturing?

64
Q

What happens to PCBs when they enter the environment?

A

They are stable, persistent, and bioaccumulates

65
Q

Where are PCBs mainly stored in the body?

A

Fat and liver

66
Q

How can PCBs affect human health?

A

Skin conditions, liver damage and cancer

67
Q

How does PCBs affect children?

A

Body weight loss, abnormal responses and immune system is affected

68
Q

FDA and Health Canada: the current limit of PCBs in all fish is _____.

69
Q

What were real-life examples of PCB contaminations?

A

Hudson river and Indiana

70
Q

PCB mediated effects on _______________________ threaten the long term viability of the world’s killer whale populations.

A

reproduction and immune function

71
Q

Concentrations of these contaminants are significantly higher in ________________.

A

farmed salmon than in wild

72
Q

True or False. European-raised salmon have significantly greater contaminant loads than those raised in north and south America.

73
Q

True or False. Consumption of farmed Atlantic salmon may pose health risks that detract from the beneficial effects of fish consumption.

74
Q

What is caused by the consumption of subtropical and tropical fish, which have accumulated naturally occurring neurotoxins, ciguatoxins, through their diet?

A

Ciguatera fish poisoning

75
Q

Ciguatoxins originate from several _________ species.

A

Dinoflagellate (algae)

76
Q

What is a result of the rapid growth of reddish marine alga?

77
Q

What species cause the florida red tide?

A

Dinoflagellate, karina brevis

78
Q

What does K. brevis produce?

A

brevetoxins

79
Q

What neurotoxins can be concentrated in the tissues of shellfish?

A

Brevetoxins

80
Q

What symptoms are linked to neurotoxic shellfish poisoning?

A

Gastrointestinal and neurologic

81
Q

What are 3 biological food hazards?

A

Vibrio, Clostridium perfringens, and Campylobacter jejuni

82
Q

What is an illness that occurs when bacteria enters the intestinal tract and then starts to produce a toxin?

A

Toxin-mediated infection

83
Q

All pathogenic vibrio species require what for optimum growth?

84
Q

What are general characteristics of Vibrio?

A

gram negative
non spore forming
motile
anaerobic

85
Q

What is a flesh eating bacteria?

A

Vibrio vulnificus

86
Q

What are the virulence factors of vibrio vulnificus?

A

Produce are polysaccharide capsule
Produce a heat labile cytolysin and produce extracellular compounds

87
Q

What has the highest fatality rate of any foodborne disease agent in the US?

A

Vulnificus

88
Q

What are the cause of Vulnificus?

A

Contaminated seafood and have an open wound exposed to seawater

89
Q

What is cholera toxin?

A

A heat liable protein responsible for massive diarrhea

90
Q

Vibrio cholerae can result in muscle cramping caused by ___________.

A

severe dehydration

91
Q

Due to enterotoxin what has no evidence that antibiotic treatment decreases the severity or the length of illness?

A

Vibrio parahaemolyticus

92
Q

What seafood toxin is considered adulteration?

A

Histamine fish poisoning

93
Q

The lower the k value the

A

more fresh

94
Q

5.5 is the optimal

Food Safety and Quality (8 decks)

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