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Nutrition exam 2 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Statistics

A

48 Million illnesses per year in the U.S form foodborne illness
-3000 Deaths a year
1/2 of all flu/GI illnesses caused by foodborne illness
-The U.S still one the safest food supplies in the world.

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2
Q

foodborne Illness

A

any symptom of disorder that arises from ingesting food or water contaminated with pathogenic microorganism their toxic secretions or poulltuains, and industrial chemicals.

A major cause of diarrhea and vomtting illness

Usually results from unsafe food hanling in the Home

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3
Q

Food Safety Agencies

A

USDA
FDA
CDC

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4
Q

USDA

A

U.S Department of Agriculture - Overseas safety of meat poultry and eggs

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5
Q

FDA

A

Food And Drug Administration- Regulates all other food products besides (Meat, Poultry, and eggs)

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6
Q

CDC

A

Center for Disease Control and Prevention- (Investigators) Track information needed to identify foodborne illnesses
outbreaks, educate the public about food safety

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7
Q

Causes of Foodborne illness

A 
Raw meats-Individual choice 
Mishandling of foods
-Preference for "rare" meats
-Use of immunosuppressant medication
-Increase in number of older adults
-Mass production and distribution of food
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8
Q

Where can things Go Wrong

A 
Raw material intake
Sorting and gathering /gardening
harvesting of spinach
-packing
-cooling or chilling or freezing
washing
storage
-transport
-grocery store
-In your home or restaurant
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9
Q

Foods most likely to become unsafe

A
  • Milk and dairy
  • eggs
  • fish
  • poultry
  • Beef(ground)
  • cut leafy greens
  • sprouts
  • shellfish
  • sliced melons
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10
Q

Types of foodborne illness VIRUSES

A

-HEPATITIS A

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11
Q

HEPATITIS A

A

Source- Feces of an infected person/ affect the liver

Food-Shellfish contaminated by sewage

Symptoms- Fever, Nausea, Jaundice= Yellow in the eyes and skin

Preventions- employees with Hep A cannot work with food. Wash hands, Shellfish from reputable sources

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12
Q

Bacteria

A

Salmonella

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13
Q

Salmonella

A

Bacteria found in cattle, poultry, eggs. water sources

Food Sources- Undercooked poultry and eggs

Sources- Human Feces and infected animals

Onset- 6-24 hours after infection

Symptoms- GI Influneusa vomiting, fever, chills, diarrhea, dehydration

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14
Q

Salmonella Prevention

A

-Cook food thoroughly-red meats, eggs poultry
Use pasteurized milk and egg products
use water from approved water sources
wash all products thoroughly

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15
Q

Botulism

A

-Food sources: low-oxygen environment (baked potatoes, canned foods), home-canning of food, untreated garlic oil mixture

  • Rod-shaped, spore-forming anaerobic bacteria
  • Spores are widespread due to water and dust and can be present on food
  • Onset: 4-36 hours (need immediate care)
  • Symptoms: difficulty swallowing/breathing, nerve damage, respiratory failure, death
  • Prevention: heat, proper canning methods, avoid broken/bent/bulging cans
  • HONEY can contain botulism spores; can kill infants younger than 1 year old
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16
Q

Listeria (Soft Cheese)

A

Food sources: vegetables, soft/unpasteurized cheese Brie=Soft cheese

  • Source: infected soil or infected animals
  • Onset: 7-30 days

-Symptoms: stillbirth= dies later in pregnancy
, meningitis in new borns= brain infection
-Prevention: pregnant women should avoid soft/unpasteurized cheeses

17
Q

Shigellosis - Keep flys away from food

A
  • Source: feces, flies
  • Symptoms: bloody diarrhea
  • Prevention: control flies, wash hand
18
Q

Staphylococcus Aureus

A
  • Source: human hair, nose, throat, open cuts
  • –Deli meat, egg salad, tuna salad
  • Symptoms: nausea and vomiting
  • Prevention: wash hands, bandage, and gloves if open cuts, refrigerate foods.
19
Q

E. coli

A

Food sources: raw or undercooked beef, water supply, fruits/veggies, unpasteurized milk/juice

  • Source: infected cattle, human waste
  • Onset: 12-72 hours
  • Symptoms: watery, bloody diarrhea, kidney failure, death
  • Prevention: heat, pasteurization- treatment of milk with heat to kill certain pathogens commonly transmitted
20
Q

Parasite- Giardiasis

A
  • Food sources: contaminated water (lakes, streams, etc.), common among campers and hikers drinking contaminated water
  • Source: human waste that gets into the water supply
  • Onset: 3-21 days
  • Symptoms: diarrhea, nausea, vomiting
  • Prevention: boil water, filtration systems, add iodide tablets to water
21
Q

Mad Cow Disease

A
  • Protien (prions) found in the intestine and Central Nervous System of bovine thought to be the cause
  • Prions spread from one animal to another (if by-products (brain) of the infected animal is used to feed other animals (Banned in the U.S and Canada
  • Cooking does NOT destroy prions
  • Onset: 2-30 years
  • Symptoms: psychosis, seizures, paralysis, and death in humans that consume infected meat
22
Q

Most Susceptible to Foodborne Illness

A

Developing fetus Infants and children
-Immature immune system
-Older adults
-Those with liver disease, diabetes, HIV/AIDS, cancer
-Pregnant women
-People taking immunosuppressant agents (like after organ transplants Cancer patients
Those with compromised immunity

23
Q

Avoiding Microbes at the store

A

Buy frozen perishable foods last

  • place meats in separate plastic bags
  • Buy only pasteurized milk/cheese
  • Don’t buy dented cans
24
Q

Avoiding Microbes when cooking

A 
Thoroughly cook meat fish poultry, eggs
Check for doneness with a thermometer
cook stuffing separately-high risk group
store leftovers within 1-2 hours
serve cooked meat on clean plates
FIFO- first in first out- store raw meat, poultry, and seafood on the bottom of the refirigerator

Thermometer
poultry-156 degrees
Meat- 155 degrees
seafood-145 degrees

25
Q

Avoiding Microbes at Home

A 
wash hands thoroughly 
soap 20 secs air dry or paper towel
wash: after using the bathroom, touching raw meat, poultry and touching face hair and body.
keep counters, cutting boards, equipment clean and sanitized
refrigerate meat for 1-2 days
frozen for 3-4 months
Thaw foods in Fridge/cold running water
or microwave
wash fruits and veggies
remove mold or discard foods
26
Q

Avoiding Microbes at Home

A

Keep food cold <40 F
Keep Hot food > 140 F
When in doubt throw it out
Danger zone 40-140 F (Bacteria thrives on these temperature ranges)

27
Q

Prevention

A 
Fight BAC-Bacteria 
Clean
Chill
Separate
Cook
28
Q

Genetically Modified Organisms GMOs

A
  • Definition: organisms that have been genetically engineered to contain both original and foreign genes
  • Began in 1990s
  • US: corn, cotton, canola, and soybeans
29
Q

purpose of GMOs

A
  • Reduce the amount of pesticide use
  • Improve crop tolerance to herbicides
  • Add nutritional value (example: “golden” rice, high in beta-carotene and iron)
30
Q

Future of GMOs

A

Crops free from allergy-causing constituents

  • Crops that survive harsh conditions - drought conditions
  • Microorganisms that create hydrocarbon fuels
31
Q

GMO Concerns

A
  • Introduction of allergens: labelling laws (milk, eggs, etc.)
  • An excessive level of toxins: monitored
  • Changes in nutrients: monitored
  • Creation of new substances: must be approved by FDA as would any other additive
  • Lack of biodiversity
32
Q

FDA

A

Ensure food is safe to eat

33
Q

USDA

A

Ensure plants are safe to eat

34
Q

EPA

A

Ensure foods will not affect environment

35
Q

Labeling of GMO foods is not mandated by FDA

A

Little scientific evidence that GMO foods are different in nutritional content than conventional foods

36
Q

FDA requires Labeling (GMO)

A

If introduced NEW allergen

More nutrients than original food.

37
Q

Immune system

A

many foodborne contaminants are destroyed by antimicrobial enzymes in saliva one hydrochloric acid in the stomach
Exposure can trigger vomiting and diarrhea - the body is trying to get rid of toxins

38
Q

Norovirus

A

Source- Infected persons

Foods- Ready to eat foods, seafood

Symptoms- Vomiting and diarrhea

Prevention- employees cannot work, need to wash hands

Nutrition exam 2 (4 decks)

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