chapter thirteen

Question 1

Who is most susceptible to foodborne illness and how does it usually occur?

Answer 1

infants and children, older adults, those with liver disease, diabetes, hiv/aids, cancer, postsurgical patients, pregnant women, people taking immunosuppressant agents

Question 2

Which types of foods are most likely to be involved in foodborne illness? Why are they targets for contamination?

Answer 2

meat, fish, poultry, eggs

Question 3

What are ways we can preserve food? How does this prevent the risk of foodborne illness?

Answer 3

salt, sugar, smoke, fermentation, drying, which limits water available for bacteria
today: pasteurization, sterilization, refrigeration, freezing, irradiation, canning, chemical preservation

Question 4

Identify three major classes of microorganisms responsible for foodborne illness.

Answer 4

viruses, bacteria, parasites

Question 5

What are 5 conditions that encourage bacterial growth?

Answer 5

temperature, moisture, nutrients, ph, oxygen

Question 6

Why is thoroughly cooking food an important practice for reducing the risk of foodborne illness?

Answer 6

pathogens don’t multiply above 140°F and below 32-40°F

Question 7

What is the Danger Zone when referring to safe food practices? What does it refer to?

Answer 7

40-140°F

Question 8

What is the recommendation for thawing, reheating and storing foods? (how should we handle leftovers, to ask it in another way)

Answer 8

Keep hot foods hot and cold foods cold
(under 40°F or above 140° F)’\
• Reheat leftovers thoroughly (165° F)
• Store peeled, cut-up produce in refrigerator
• Watch storage time for leftovers
• Keep refrigerator under 40° F
• Power outage, keep freezer/fridge door closed

Question 9

What are ways you can reduce the risk of foodborne illness at home, at the store, and during cooking? Understand why these practices reduce the risk.

Answer 9

in grocery store shop middle-out

Question 10

Define the term food additive. How are they classified? Why do we add these to foods? What is GRAS?

Answer 10

• Limit spoilage
• Prevent undesirable changes in color and flavor
• Increase safety of food distribution
• Reduce the activity of enzymes that can
change flavor and color of food

Incidental food additives – Indirectly added as
contaminant (e.g., pesticide residues) – As many as 10,000 substances

generally recognized as safe (GRAS)
• FDA
– Responsible for proving that a substance does not
belong on GRAS list

Question 11

What is the Delaney Clause?

Answer 11

Prohibits the intentional (direct) addition to foods of a substance that causes cancer

Question 12

What is a pesticide and why do we use them?

How can we reduce exposure to pesticides?

Answer 12

Any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest

Question 13

For a food to be labeled organic, it must follow the Organic Foods Production Act which states that it must NOT use certain practices and MUST use others. What are these?

Answer 13

Cannot use:

• Synthetic pesticides, fertilizers, hormones, antibiotics, sewage sludge, genetic engineering, or irradiation

Question 14

How does foodborne illness usually occur?

Answer 14

usually results from unsafe food handling in the home