Exam 1- Food Safety Flashcards
Food Science
The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.
Areas in food science
Processing, Packaging, Chemistry, Microbiology, Sensory Evaluation, Nutrition, Regulation Compliance.
Top Four Chronic Disease
Heart Disease, Obesity, Cancer, Diabetes
Nutrition
The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the process by which the organism (body) ingests, digest, absorbs, transports, utilizes, and excretes food substances.
Food Poisoning Stat: Illnesses
76 Million
Food Poisoning Stat: Hospitalizations
325,000
Food Poisoning Stat:
5,000
Any food that makes us sick contains:
The Presence of:
- Harmful Microbes
- Natural Toxicants
- Environmental Contaminants
- Harmful Additives
- Allergens
Fresh Foods
- Contain more harmful microbes than processed products
- Harm comes from sources such as Soil and Feeces
Dangerous Foods
Most to Least
- Alfalfa Sprouts
- Undercooked Chicken
- Unpasteurized Orange Juice
- Refrigerated Yogurt
- Canned Tuna Fish
Methods to Limit Microbes
- Proper Handling
- Proper Storage
- Proper Sanitation
- Proper Packaging
Spoilage
Not pleasant to eat, but it is not necessarily unsafe.
Expiration Date
Represents the best guess on how long a food will last before it spoils.
***Based on quality factors (not safety) and are useless if products are not properly handled and stored.
Food Poisoning
A sickness caused by consuming a contaminated food.
- **Symptoms include
- Nausea, vomiting, diarrhea, cramps
- Dizziness, dehydration, coma and death
Also, the last meal consumed is not the usual vector of the start of this.
Infections
This requires the consumption of viable microbes that grow and produce symptoms for an infectious disease.
Intoxications
This occurs after consumption of foods in which microbes have produced a toxin.
Epidemiologists
These are scientists who track the cause of an outbreak.
Outbreak
Occurs when more than one unrelated individual contracts a food-borne illness.
Food Preservation
This involves reducing the chances that food will spoil or become unsafe.
Methods to do this include:
- Canning
- Pasteurizing
- Refrigerating
- Freezing
- Drying
- Fermenting
- Packaging
Preservatives
Food ingredients that slow spoilage and prevent food-borne illnesses
ex. Salt and Sugar
Food Additives
Serve a useful purpose and must be effective for the intended use. Required by law to be safe.
Responsibility
Food safety starts with production and ends with the consumer.
Factors in Food Poisoning
- Improper storage temperature
- Poor personal hygiene
- Undercooking
- Cross-Contamination
- Food from Unsafe Sources
Rules for Food Handling
Rule 1- Keep Hot food HOT & Cold food COLD
Rule 2-When in doubt, throw it out
Pesticides
Chemicals applied to crops to kill pests.
Organic Production
Avoids the use of fossil fuels and synthetic chemicals
Natural Toxin Examples
Mushrooms-Hydrazine Cabbage-Thiocynate Nutmeg-Myristicin Sassafras-Saffrole Cassava-Glucosides
Food Allergens
Induce an abnormal immune response in susceptible individuals
Sensitivites
Not true allergies but symptoms are similar and unpleasant.
Allergens of Major Concern
Peanuts Shellfish Wheat Milk Tree Nuts Fish Soy Eggs
FDA & CFSAN
U.S. Food and Drug Administration
Center for Food Safety and Nutrition
USDA & FSIS
U.S. Department of Agriculture
Food Safety and Inspection Service
FDA Responsibilites
- Inspect food processing facilities
- Prohibits distribution adulterated or misbranded foods
- Approves processing methods
- Establishes Good Manufacturing Practices (GMP)
- Approves food additives
- Regulates label content
USDA Responsibilites
-Regulates all meat and poultry plants that distribute products interstate or internationally
Environmental Protection Agency (EPA)
Agency that regulates pesticides applied to foods.
State and Local Health Department
Agencies that inspect restaurants, institutions and retailers according to the Food Code
Center for Disease Control and Prevention (CDC)
Agency that investigates food-borne illness outbreaks.
