Exam 4: Chapter 3 Flashcards
What is food security?
High food security household: no indications of food-access problems or limitations
Marginal food security household: 1 or 2 indications of food acess problems - typically, anxiety over food sufficiency or shortage of food in the house. Little or no change in diets or food intake.
What is food insecurity?
Low food security household: Reduced quality, variety, or desirability of diet. Little or no reduced food intake.
Very low food security household: multiple indications of disrupted eating patterns and reduced food intake.
What is the difference between an organic food and a conventional food?
Not allowed:
- Synthetic pesticides, fertilizers and hormones
- Antibiotics
- Sewage sludge
- Genetic engineering
- Irradiation
Allowed:
- Biological pest management
- Composting
- Manure applications
- Crop rotations
What is the temperature danger zone for most food?
40° to 135° F
Health Consequences of Food Insecurity
- Physical and mental activity declines
- Growth slows or ceases
- Muscle and fat wasting
- Immune system weakens
- Increased disease susceptibility
- Death
Food Preservation and Processing: Food irradiation
Radiant energy to extend shelf life and control growth of pathogens
At risk individuals for foodborne illness
- With weakened immune systems
- Pregnant and lactating women
- Infants and small children
- Elderly
Acquisition of Microbial Pathogens
(viruses & bacteria)
- Contamination by feces
- E.g., diaper changing and then food preparation
- Contamination by an infected individual
- E.g., open cut with pathogens transferred during cooking
- Cross-contamination
- E.g., cutting board used for both vegetables and raw chicken
Viruses, Parasites, and Prions
- Viruses
- Reproduction only occurs inside body cells
- Parasites
- Live in/on host organism
- Prions
- Bovine spongiform encephalopathy (BSE)
- Toxins
- Mycotoxins
- Some algea (ingested by fish)
- Natural toxins
Threats to water safety
- Agricultural runoff
- Inappropriate disposal of chemicals and municipal solid waste
- Inadequate treatment of human wastes
- Pollution from boats/ships
How to Prevent Food and Waterborne Illness
- Select and Purchase Foods Carefully
- Avoid Unsafe Food and Water
- Practice Good Personal Hygiene
- Keep a Clean Kitchen
- Handle Food Safely
- Keep Foods Out of the Danger Zone and Cook Foods Appropriately
Environmental Contaminants in Foods:
- Lead
- Dioxins
- Mercury
- Polychlorinated Biphenyls (PCBs)
- Pesticides
- Antibiotics
Dioxins:
- Byproducts of industrial processes
- Accumulate in animal fat and fish
- Cause liver and nerve damage
- EPA restricts use of fish from certain waterways
Lead
- Toxic, used in paint prior to 1986
- Herbal remedies and mineral supplements, some imported canned goods, and painted toys
- Iron deficiency increases lead absorption
PCBs
- Were used in industrial processes
- Residue on primarily freshwater fish from contaminated waterways
Mercury
- At risk: children, pregnancy and lactation
- Avoid and limit certain types of fish
- Controversial, because good source of omega 3 fatty acids
Food Additives: Improve Freshness and Safety
- Types:
- Examples:
- Examples of uses:
- Types:
- Antimicrobial agents (sodium benzoate → inhibits growth of fungi, mold, & bacteria)
- Antioxidants (absorbic acid, sulfates → prevent discoloration, controls adverse effects of oxygen)
- Curing agents (sodium nitrate → prevents growth of clostridium botulinum)
- Acidic agents (acetic acid → adds tartness and inhibits growth of microorganisms)
Food Additives: Alter nutritional value
Types:
Examples:
Examples of uses:
- Vitamins, minerals, protein (thiamin, vitamin A, protein → fortification, enrichment)
- Alternative sweeteners (aspartame, saccharin)
- Fat replacers (olestra, salatrim → fried snack foods)
Food Additives: Enhance flavor or color
Types:
Examples:
Examples of uses:
- Flavors and Spices (salt, sugars, herbs, spices → grape flavor in popsicles)
- Flavor Enhancers ( monosodium glutamate, MSG → contribute to savory flavor)
- Color additives ( beet coloring, caramel coloring → natural colors obtained from plant, animal, or mineral sources)
- Certifiable color additives (Red, blue, yellow → only human made dyes in food)
Food Additives: Enhance functional characteristics
Types:
Examples:
Examples of uses:
- Emulsifiers (egg yolks, soy lecithin → salad dressings, peanut butter, margerine)
- Anticaking agents (calcium silicate, magnesium stearate → keep foods (esp. powdered mixes ) free flowing)
- Humectants (glycerol, sorbitol → retain moisture, flavor, and texture in foods such as marshmallows, soft candies, energy bars)
- Stabilizers, thickeners (pectin, gums, gelatin → add creaminess and thickness to foods)
- Enzymes (lactase, pectinase → acts on proteins, fats, or carbohydrates in foods)
- Leavening Agents (yeast, baking soda, baking powder → add CO2 to improve texture of baked goods)
Bacterial causes of foodborne illness:
Viral Causes of foodborne illnesses:
- Norovirus, human rotavirus (foods prepared by infected food handlers, shellfish from contaminated waters, contaminated fruits and vegetables)
- Hepatitis A virus (foods prepared by infected food handlers, especially uncooked foods or those handled after cooking, such as sandwiches, pastries, and salads; shellfish from contaminated waters; contaminated fruits and vegetables)
Parasitic of foodborne illness
- Trichinella spiralis (pork, wild game)
- Anisakis (raw or undercooked fish)
- Tapeworms (raw beef, pork, fish)
- Toxoplasma gondii (raw or undercooked meat, unwashed fruits and vegetables)
- Cyclospora cayetanensis (water, contaminated food, e.g., imported fresh produce, raspberries, basil, snow peas)
- Cryptosporidium (water, contaminated food)
