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Food Safety and Quality > Chapter 8 > Flashcards

Chapter 8 Flashcards

1
Q

What are the major component of meat quality?

A

1) Yield and gross composition
2) Appearance and technological characteristics
3) Palatability
4) Wholesomeness
5) Ethical quality

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2
Q

What is WHC?

A

The dry basis moisture content that is brought to equilibrium

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3
Q

What is WBC?

A

A non-equilibrium value determined after some external stress is applied to food

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4
Q

What is the federal definition of cultivated meat?

A

Developed in a lab, grown from a sample of animal cells that does not require the slaughter of animals

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5
Q

What is the Florida definition of cultivated meat?

A

Any meat or food product produced from cultured animal cells

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6
Q

What is not an approval process?

A

Pre-market consultation

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7
Q

What is the general process for making cell-cultivated meat?

A

Biopsy
Cell banking
Growth
Harvest
Food processing

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8
Q

What are the benefits of cultivated meat?

A

Environmental impact
Health and safety
Animal Welfare
Food security

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9
Q

What are the main challenges facing the field of cultured meat?

A

Cost
Scalability
Regulatory Approval
Acceptance

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10
Q

What are 3 chemical hazards associated with meats?

A

Nitrosamines
Pesticide residues
Antibiotic residues

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11
Q

What are two viruses associated with meat safety?

A

Avian flu
food-and-mouth disease

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12
Q

What is defined as the undesirable substance or fraudulently added material?

A

Adulterant

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13
Q

What is the leading reported type of fraudulent foods?

A

animal products

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14
Q

What scandal occurred in 2013?

A

Horse meat scandal

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15
Q

What are the concerns of food adulteration?

A

A nationwide problem and inadequate government supervision

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16
Q

What are examples of direct meat additives?

A

Nitrates and nitrites

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17
Q

What are the purpose of nitrites and nitrates?

A

preserve meat products such as bacon, ham and hot dogs

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18
Q

What reacts with amines under acidic conditions?

A

Nitrites

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19
Q

What may be formed when nitrites react with amines under acidic conditions?

A

Carcinogenic nitrosamines

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20
Q

What are the two types of pH measurement?

A

Liquid and solid

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21
Q

What is red meat?

A

unprocessed mammalian muscle meat

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22
Q

What is processed meat?

A

Meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation

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23
Q

What is relative risk?

A

a measure of association between exposure, to a particular factor and risk of certain outcome

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24
Q

What is defined to be the ratio of risk in the exposed and unexposed groups?

A

RR

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25
Q

Meat processing can result in the formation of carcinogenic chemicals such as?

A

Nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH)

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26
Q

Cooking improves the ______________ of meat but can also produce known or suspected carcinogens, including heterocyclic aromatic amines (HAA) and PAH.

A

digestibility and palatability

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27
Q

Cooking improves the digestibility and palatability of meat but can also produce known or suspected carcinogens, including ___________.

A

heterocyclic aromatic amines (HAA) and PAH.

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28
Q

PAHs are formed by the _______________ combustion of organic matter.

A

incomplete

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29
Q

____________ by pan-frying, grilling, or barbecuing generally produces the highest amounts of these chemicals.

A

High-temperature cooking

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30
Q

Each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by _____.

A

18%

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31
Q

Processed meat as ___________ (Group 1) on the basis of sufficient evidence for colorectal cancer.

A

“carcinogenic to humans”

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32
Q

Red meat as ____________________.

A

probably carcinogenic to humans (Group 2A)

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33
Q

True or False. The magnitude of association between red and processed meat consumption and all-cause mortality and adverse cardiometabolic outcomes is very small, and the evidence is of low certainty.

A

True

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34
Q

True or False. No need to cut down red and processed meat for health reasons, controversial findings suggest

A

True

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35
Q

What is a sugar molecule found in the tissues of mammals but not in poultry or fish?

A

Neu5Gc

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36
Q

True or False. Researchers have identified a direct molecular link between meat and dairy diets and the development of antibodies in the blood that increase the chances of developing cancer.

A

True

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37
Q

Of all the food contaminants, ________ probably have received the most interest worldwide

A

pesticides

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38
Q

Most pesticides are ________________; even ingestion of low levels over a long period of time can have adverse effects.

A

acutely toxic to humans and animals

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39
Q

Overall, _________, if any, foods are contaminated in the U.S. when pesticides are used according to the prescribed application guidelines.

A

very few

40
Q

What are the benefits of antibiotic residues?

A

improved animal heath
higher production
in some cases, reduction in foodborne pathogens

41
Q

_____________ have developed over the use of antibiotics in animal feed and/or treatments and how this practice contributes to the generation of antibiotic-resistant strains of bacteria.

A

Major issues

42
Q

What biological hazards are associated with meats?

A

Microorganisms (bacteria)
Parasite
Virus
Prion disease

43
Q

What parasite causes trichinellosis?

A

Trichinella spiralis

44
Q

What is the primary source of trichinella spiralis infection?

A

Pork

45
Q

Why did the USDA propose eliminating ‘redundant’ trichinae control requirements?

A

Because regulations are inconsistent with the Hazard Analysis and Critical Control Point (HACCP)

46
Q

What is a contagious respiratory illness caused by influenza viruses?

A

Influenza

47
Q

What are 3 food pandemics we mentioned in lecture?

A

Spanish flu, Asian flu and hong kong flu

48
Q

AI viruses are classified by a combination of two groups of proteins:

A

Hemagglutin and neuraminidase

49
Q

What characteristics give the avian influenza the ability to produce disease?

A

Low pathogenic (LP) and highly pathogenic (HP)

50
Q

What virus has the broadest host range and the source of all the pandemics that have struck the world?

A

Influenza type A

51
Q

A (H5N1) Confirmed human cases of avian influenza reported to WHO (2003 – 10/15/2015)
844 cases in 16 countries
449 deaths (53% death rate)

A

–

52
Q

What outbreak occurred in Wisconsin?

A

H5N2

53
Q

What strain of bird flu was confirmed in Tennessee?

A

H7N9

54
Q

True or False.

A

A total of 1,320 laboratory-confirmed human infections with H7N9 virus were reported to WHO between early 2013 and 22 February 2017.
492 deaths (37%)

55
Q

What is the transmission of bird flu?

A

Contact with infected poultry or surfaces contaminated with secretions

56
Q

What are infection targets of the virus?

A

Respiratory tract, intestines, the brain and the placenta

57
Q

What is capable of transplacental transmission to the fetus?

A

H5N1

58
Q

How is avian influenza transmitted to humans?

A

close contact with live, infected birds

59
Q

True or False. It is normally transmitted through food.

A

False. It is not normally transmitted through food.

60
Q

What is a highly contagious viral disease of cattle, sheep, swine, goats, deer and other cloven-hoofed animals?

A

Foot-and-mouth disease (FMD)

61
Q

What is a non-fatal disease for adult animals?

A

FMD

62
Q

What causes severe losses in the production of meat and milk?

A

FMD

63
Q

The U.S. has been _______ of FMD since 1929

A

free

64
Q

The virus survives in ___________ and bone marrow at neutral pH but is destroyed in muscle when pH is less than 6.0.

A

lymph nodes

65
Q

True or False. People can carry the FMD on their clothes and shoes and spread it to susceptible animals.

A

True

66
Q

What is LFTB?

A

A beef product developed by beef products in 1991

67
Q

Lean finely textured beef is part of…..

A

the “pink slime” controversy

68
Q

BPI injects fatty beef trimmings with __________ to remove E. coli and salmonella.

A

ammonia

69
Q

What are the stages of a typical DSC curve?

A

Glass transition
Crystallization
Melting
Cross-linking (cure)
Oxidation

70
Q

What is a group of rare degenerative brain disorders characterized by tiny holes that give the brain a spongy apperance?

A

Transmissiblespongiform encephalopathies (TSEs)

71
Q

What prion disease is chronic, progressive and fatal?

A

Transmissiblespongiform encephalopathies (TSEs)

72
Q

What is an example of prion disease?

A

Mad cow disease

73
Q

What is another name for mad cow disease?

A

Bovine spongiform encephalopathy

74
Q

As of January 2018, _______ in free-ranging deer, elk, and/or moose has been reported in at least 22 states in the continental U.S., as well as two provinces in Canada.

A

CWD

75
Q

What do BSE, CWD and vCJD have in common?

A

Abnormal prions that are heat and protease resistant

76
Q

What is a prion?

A

A prion is an abnormal, transmissible agent that is able to induce abnormal folding of normal cellular prion proteins in the brain, leading to brain damage and the characteristics signs and symptoms of the disease.

77
Q

What does not contain DNA or RNA?

A

Prion

78
Q

What are functions of prion proteins?

A

proteins help to keep nerve cells well insulated and combined with the particular receptor (Gpr126), they are responsible for the long-term integrity of the nerves.

79
Q

How is BSE spread in cattle?

A

spread by recycling animal byproducts, such as meat and bone meal (MBM), from BSE-infected animals back into cattle feed.

80
Q

When was the an mammalian proteins for feeding ruminants in the EU?

A

1994

81
Q

What the the classification for prion attacks?

A

acquired
genetic
sporadic

82
Q

What is specified risk material?

A

Cattle 30 months of age and older
Brain and spinal cord are important

83
Q

How do SRM contaminate meat products?

A

Animal slaughtering and meat processing

84
Q

Stunning is when you slaughter livestock _____________.

A

humanely

85
Q

Stunning, especially penetrative stunning, can force ___________ into the blood circulation of the stunned animal.

A

CNS tissues

86
Q

What is pithing?

A

The insertion of an elongated rod- shaped instrument into the cranial cavity of a stunned animal to further lacerate the CNS tissues.

87
Q

True or False. The heart of the stunned animal continues pumping for several minutes after stunning.

A

True

88
Q

During that time, any CNS tissue ,such as __________, that enters the blood could be spread via blood circulation throughout the body and even deposited in eatable portions, such as muscle

A

abnormal prion

89
Q

What is it called when you use high pressure to detach edible meat from the bone?

A

Advanced meat recovery AMR

90
Q

______ agreed strongly that the USDA should test all slaughtered cows.

A

58%

91
Q

_____ of adults who eat beef told us they would pay more to support testing of cattle.

A

71%

92
Q

95% would be willing to pay ________ more per pound for the cost of testing.

A

10 cents

93
Q

79% agreed strongly that the FDA should _______ the feeding of animal remains to
cows.

A

prohibit

94
Q

78% of American adults would ___________.

A

eat less beef

95
Q

21% of American adults fear of mad cow disease will change their _________.

A

eating habits

Food Safety and Quality (8 decks)

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