Exam

Question 1

Packaging Primary, secondary & tertiary

Answer 1

Primary; direct food contact cans bottles plastic bags

Secondary; encase primary packaging cardboard boxes

Tertiary; bundle secondary into larger containers or use over wrap for protection during transport and storage

Question 2

• Passive packaging
• Modified Atmosphere Packaging (MAP)
• controlled Atmosphere Packaging

Answer 2

-Passive Packaging; Vacuum all of the oxygen is removed cannot be used for low acid foods
-modified atmosphere packaging; Air surrounding food in package changed to other composition
Controlled atmosphere packaging; allows oxygen and carbon dioxide exchange pads/sachets

Question 3

Active packaging

Answer 3

Active packaging; responds to changes in the package environment
Extends shelf life *Desiccant begins absorbing moisture when the relative humidity reaches a specified level within a package
Time & Temperature indicators

Question 4

Transparency and traceability

Answer 4

Transparency; maintain consumer confidence

Traceability; meet consumer demand, address bioterrorism concern facilitate investigation of food borne illness.

Question 5

Key factors related to intentional contamination

Answer 5

-Unusual clustering of illness
-Unusual age distribution for common disease
-Patients with clinical signs and symptoms of infectious disease
-Large # of cases of acute paralysis
1984 Oregon salmonella typhimurirum 10 salad bars 751 illnesses typical in U.S. 5 cases per year

Question 6

Traditional biotechnology
Modern biotechnology
Biotechnology

Answer 6

Traditional biotechnology; hybridization of crops all genes of parents combined example Durham wheat

Modern biotechnology; only one or few genes are transmitted crosses species barrier ex: BT Crops

Biotechnology; the use of living organisms to make a product or run a process

Question 7

Pros and Cons using genetically modified foods

Answer 7

Benefits to crops; enhanced taste & quality
New products & growing techniques less chemical applied income stability for farmers reduced maturation time
Labeling isn’t required
Unknown health effects
Risks are more uncertain
Use of toxic pesticides

Question 8

Irradiation and foods approved

Answer 8

Exposure of food to energy waves prevention off food borne illness
Control of insects
Preservation
Sterilization
Shell eggs, lettuce, spinach, raw beef poultry & pork spices & seasonings crustaceans and molluscan shellfish wheat & wheat flower variety of other fruits & vegetables

Question 9

Genetic modification

Genetic engineering

Answer 9

Genetic modification; the process of changing an organisms genetic material to produce certain traits

Genetic engineering; the transfer of genes of genes between organisms “GE” “GMO”
generally performed to select for a certain trait

70-75% processed food products contain ingredients from genetically modified crops

Question 10

Concerns regarding food irradiation

Answer 10

Negative emotions confusion with radioactive particles

Radura symbol for food labels it indicates food treated with radiation

Question 11

Epidemiology
Unknown and known etiology
Foodborne disease outbreak (FBDO)

Answer 11

Epidemiology; studying the pattern of disease
Known etiology; outbreaks for which laboratory evidence of a specific agent is obtained and specified criteria are met
Unknown etiology outbreaks for which epidemiologic evidence implicates a food source but adequate laboratory confirmation is not obtained

Question 12

Main purposes for food borne disease surveillance

Answer 12

Disease prevention and control

Acquiring knowledge of causes of disease

Administrative guidance

Question 13

Key vulnerabilities to the food supply 1/2

Answer 13

1)Concentrated operations; animals being raised properly
2)Homogenous population
3)Lack of security/surveillance; wild animals
4)large quantity of product security issues
5)U.S. Disease reporting system; early identification of outbreaks is difficult
Concussion on Who to notify - little compensation for endures/producers

Question 14

Key vulnerabilities to the food supply 2/2

Answer 14

1)live stock poultry - bred and reared in close proximity - can b in highly crowded conditions -Difficult to monitor health -Disease can spread rapidly 2) little natural resistance to pathogens ex; avian flu 2015 outbreak 3)farms - fields feedlots processing plants -High worker turnover 4)travels a long distance (avg.food product travels 1500 miles) handled by many people

Question 15

Vector & Zoonosis

Answer 15

Vector; any agent that carries/transfers etiologic agent

Zoonosis; type of disease that is transmitted from animal to human

Question 16

Ways growers can protect their crops from possible contamination

Answer 16

Water run off; manuer human waste & wild animals

Equipment; that is used in a harvesting process harvest equipment transport equipment, slaughter

Wild life animal housing
Usage of fences or other barriers application of manure local rainfall patterns and topography

Question 17

Methods of antibiotics use in food producing animals

Answer 17

Therapeutic; treat infections - Enteric (gastrointestinal) -pulmonary -skin & organ abscesses -mastitis

Prophylactic; prevent infections

Subtherapeutic; growth promotion in feed or water 80% of animals receive (usually cattle, pigs & poultry)

Question 18

Salmonella outbreak linked to eggs 2010

Answer 18

eggs became contaminated by fecal
DNA Finger print tool was used by CDC FDA
Outbreak was unusual compared to other salmonella outbreaks associated with eggs because it’s rare for the egg to have salmonella inside of it, it’s usually outside the shell.

Question 19

Clostridium botulinum anaerobe

Answer 19

Spore forming anaerobic bacteria -sores found in soil & dust
Common sources: low-acid foods garlic in oil mixtures canned foods
Botulism; a bacterial intoxication one of the deadliest
Muscle paralysis
Fatigue
Respiratory failure

Question 20

Why are the imports and exports of food products increasing?

Answer 20

Foods may be more cheaper can get foods out of season

Fresh produce increased imports because of increased demand

Fish & seafood are mostly imported in the U.S.

Question 21

Challenges we are facing worn respect to the globalization of food

Answer 21

• Cross border contamination of infectious agents
• Problems in oversight different agencies have different authorities
• Weakness in flow of info among agencies
• Federal expenditures on food safety
• not based on volume of food regulated by agencies

Question 22

Current trend with # of meat & poultry inspectors in relation to volume of meat and poultry being inspected in the US

Answer 22

Pounds of meat and poultry inspected

• approved have doubled
• 1981; 52billion pounds
• 2007; 104 billion pounds
• fewer inspectors for growing industry
• 1981; 190 workers per billion lbs. meat inspected
• 2007; 88 workers per billion lbs. meat inspected

Question 23

Benefits of anti microbial use to the animal population and farmers

Answer 23

Healthier animal
Increasing weight and less feed
Higher quality meat
Reduce animal sickness/illness

Question 24

Different period of disease development & during which periods are people most likely to report a food borne illness

Answer 24

Incubation period;no signs or symptoms
Prodramal period; mild signs or symptoms
Period of illness; most severe signs & symptoms most likely to report
Period of decline; signs & symptoms *most likely to report
Period of convalescence; healing

Question 25

Ways resistant bacteria might spread to human

Answer 25

By consuming meat treated with antibiotics (on food product)

Living near industrial agriculture (swine farms) pig manuer used on soil ends up in dust
Bacteria transfers through water run-off

Question 26

Antibiotics & Bacteria resistance

Answer 26

Lots of germs- few are drug resistant

• Antibiotics kill bacteria causing illness as well as good bacteria protecting the body from infection
• The drug resistant bacteria are now allowed to grow & take over

-some bacteria givSeven Ohh Two Nine Eight Five Six Four Three Nine their drug resistance to other bacteria causing more problems