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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
What is the main motive for seafood substitution?
Economic fraud
26
What are 4 concerns in regard to seafood substitution?
Health risk Loss of nutritional value Eating preference/ethics Potential food allergy
27
What kind of salmon contains a higher ratio of Omega 3:6?
Wild caught
28
____ of seafood sold in Asian restaurants and groceries are fraudulently labeled?
1/3
29
True or False. ~ 58% of the samples deemed mislabeled by the FDA are species with health risks for consumers.
True
30
A food shall be deemed to be misbranded if it is offered for sale under the name of another food.
Misbranded food
31
What is a unique fish that is not commonly mislabelled?
Salmon
32
What retail type has the highest % of mislabeling?
Sushi venues
33
What is the most commonly mislabeled fish?
Snapper
34
Which area in Florida has the lowest level of mislabeling?
South Florida
35
What is mislabeled as "red snapper"?
Silk snapper Lane snapper Pacific dog snapper madai snapper
36
True or False. Fisherman are harvesting more than half of the worlds oceans.
True
37
What does IUU mean?
Illegal, unreported and unregulated fishing
38
What does IUU fishing threaten?
Sustainability of the seafood industry as well as the safety and quality of seafood available to consumers
39
What was adopted to detect seafood fraud?
DNA-based speciation
40
What method is based on dietary isotopes to fight seafood fraud?
Location methods
41
What dietary isotopes are used?
Carbon and nitrogen
42
What animal types would stable isotope-based location method not work for?
Large, high trophic, migratory animals
43
What are two invasive species we discussed in class?
Asian carp and the lion fish
44
What barrier is currently in place to deter the Asian carp?
Bubble barrier
45
What hazard is produced during food processing, storage, and preparation?
Histamine food poisoning
46
What hazards are a result of environmental, industrial, and agricultural contaminants?
Mercury, PCBS, Ciguatera fish poisoning, and red tide
47
What is another name for histamine fish posioning?
Scombroid
48
What is caused by the ingestion of foods that contain high levels of histamine?
Scombroid
49
True or False. Scombroid is heat stable.
True
50
When does histamine positioning occur?
When the fish have not been chilled immediately
51
Fish becomes toxic when bacteria produce histamine due to ___________.
time temperature abuse
52
What is food defect action level?
The maximum levels of natural or unavoidable defects in foods for human use that present no health hazard.
53
What is the defect action level for histamine?
50 ppm
54
What is a method of histamine detection in seafood?
Fluorometric method
55
What is an organochlorine contaminant?
PCBs
56
What is the more toxic organic form of mercury?
methylmercury
57
What is a heavy metal that bioaccumulates?
mercury
58
What is the FDA action level of methylmercury?
1ppm
59
What is the EPA maximum contaminant level?
2ppm (inorganic mercury in drinking water)
60
Mercury can also pass the placenta and be taken up by the fetus and affect the development of ________.
the nervous system
61
What is the name of the action plan launched in 2021?
FDA closer to zero action plan
62
What fish has high levels of mercury that is sold as a pricey luxury item?
Shark
63
When was the stop of PCBs in manufacturing?
1979
64
What happens to PCBs when they enter the environment?
They are stable, persistent, and bioaccumulates
65
Where are PCBs mainly stored in the body?
Fat and liver
66
How can PCBs affect human health?
Skin conditions, liver damage and cancer
67
How does PCBs affect children?
Body weight loss, abnormal responses and immune system is affected
68
FDA and Health Canada: the current limit of PCBs in all fish is _____.
2ppm
69
What were real-life examples of PCB contaminations?
Hudson river and Indiana
70
PCB mediated effects on _______________________ threaten the long term viability of the world's killer whale populations.
reproduction and immune function
71
Concentrations of these contaminants are significantly higher in ________________.
farmed salmon than in wild
72
True or False. European-raised salmon have significantly greater contaminant loads than those raised in north and south America.
True
73
True or False. Consumption of farmed Atlantic salmon may pose health risks that detract from the beneficial effects of fish consumption.
True
74
What is caused by the consumption of subtropical and tropical fish, which have accumulated naturally occurring neurotoxins, ciguatoxins, through their diet?
Ciguatera fish poisoning
75
Ciguatoxins originate from several _________ species.
Dinoflagellate (algae)
76
What is a result of the rapid growth of reddish marine alga?
Red tide
77
What species cause the florida red tide?
Dinoflagellate, karina brevis
78
What does K. brevis produce?
brevetoxins
79
What neurotoxins can be concentrated in the tissues of shellfish?
Brevetoxins
80
What symptoms are linked to neurotoxic shellfish poisoning?
Gastrointestinal and neurologic
81
What are 3 biological food hazards?
Vibrio, Clostridium perfringens, and Campylobacter jejuni
82
What is an illness that occurs when bacteria enters the intestinal tract and then starts to produce a toxin?
Toxin-mediated infection
83
All pathogenic vibrio species require what for optimum growth?
Sodium
84
What are general characteristics of Vibrio?
gram negative non spore forming motile anaerobic
85
What is a flesh eating bacteria?
Vibrio vulnificus
86
What are the virulence factors of vibrio vulnificus?
Produce are polysaccharide capsule Produce a heat labile cytolysin and produce extracellular compounds
87
What has the highest fatality rate of any foodborne disease agent in the US?
Vulnificus
88
What are the cause of Vulnificus?
Contaminated seafood and have an open wound exposed to seawater
89
What is cholera toxin?
A heat liable protein responsible for massive diarrhea
90
Vibrio cholerae can result in muscle cramping caused by ___________.
severe dehydration
91
Due to enterotoxin what has no evidence that antibiotic treatment decreases the severity or the length of illness?
Vibrio parahaemolyticus
92
What seafood toxin is considered adulteration?
Histamine fish poisoning
93
The lower the k value the
more fresh
94
5.5 is the optimal
meat pH

Food Safety and Quality (8 decks)

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