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HLED 335 > Food > Flashcards

Food Flashcards

1
Q

Contributing factors of food borne illness

A

Changes in agricultural and food processing methods
Globalization of food distribution
Social and behavioral changes among the human population
Weather and climate

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2
Q

Top that cause outbreak

A

Chicken
Pork
Beef

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3
Q

Salmonella

A

Salmonellosis- rod shaped, motile, gram negative, non sporeforming
Chicken where we get it, can get it from turtles, snakes, cats, dogs

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4
Q

Most common serotype in US of salmonella

A

Salmonella serotype Enteritidis
Salmonella serotype Typhimurium

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5
Q

The advantages of genetically modified foods do not include

A

Reduction in genetic diversity

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6
Q

The purpose of metaphaylaxis is to

A

Both cute and prevent disease among the entire population of animals

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7
Q

A justification for the hazard analysis of critical control point is that

A

Health hazards can be introduced at any point from haven’t to consumption

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8
Q

Chemical hazards that may be present in food include

A

Mushrooms toxins, monosodium glutamate, heavy metals, marine toxins

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9
Q

Which of the following is an interpretation of the Delaney Clause?

A

Carcinogen chemicals are not permitted in food in any amounts

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10
Q

Food additives are used to achieve all the following except

A

Keep food free from rodent filth

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11
Q

What does the abbreviated GRAS stand for?

A

Generally Recognized As Safe chemical additives

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12
Q

Which of the following is not an example of an incidental additive

A

Vitamins to improve nutrition

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13
Q

Which of the following agents is one of the agents responsible for many publicized outbreaks of gastrointestinal illness on cruise ships?

A

Norovirus

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14
Q

Surveillance

A

Surveillance maintains responsibility at federal level
* CDC Foodborne Disease Active Surveillance Network
Active system whereby public health officials maintain frequent direct contact with clinical laboratory directors to identify new cases of foodborne illness

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15
Q

Onset time of salmonella

A

6-72 hours

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16
Q

Clostridium Botulism

A

Neurotoxins in food
See in jared foods- don’t eat if dented cans on seam or lid & sharp corner in dent

17
Q

Symptoms of clostridium botulinum

A

18-36 hours can vary from 4 hours to 8 days
Vertigo, weakness, and dizziness, difficulty in speaking and swallowing, difficulty breathing

18
Q

C. Perferingens

A

Occurs in the environment soil and sediments, especially areas contaminated in feces
* also found in the intestine of humans and animals

19
Q

Common source of C. perferingens

A

Meat, poultry, graves, other foods cooked in large batches and held at unsafe temps
*outbreaks happen in large groups of people- hospitals, nursing homes
Often occurs in November and December

20
Q

E.Coli (0157:H7)

A

Cause hemorrhagic colitis- linked to bloody diarrhea
Raw milk and hamburger chains

21
Q

Onset for C. Perferingens

A

16 hours after consumption
Watery diarrhea, mild abdominal cramps
Duration 12-24 hours

22
Q

Trichinosis- caused by worms

A

Associated with eating meat that contains a nematode
See it in wild by people eating bear
Don’t see in pork anymore- ok if tiny in pork

23
Q

Classic agent of trichinosis

A

Trichinella spiralis

24
Q

Tapeworm- Taenia saginata

A

Beef

25
Q

Tapeworm- Taenia solium

A

Pork

26
Q

Parasitic disease caused by Tapeworms

A

Taeniasis
Passage of proglattids- section of tapeworm that contains eggs- rare
Don’t take parasite cleans- cause internal organs to slough off it epithelial cells
* Undercooked fish can have worms

27
Q

Norovirus

A

Explode for a day, vomit, diarrhea
No treatment happens quickly
1-2 duration
* Increases in winter

28
Q

Sources of toxins in food

A

Those from seafood and mushrooms
Ciguatoxin
Scrombroid toxin
Paralytic shellfish poison
Puffer fish toxin

29
Q

Sources of metals in food

A

Can cause vomiting in high concentrations
Occurs few minutes to several hours- most cases less than an hour after ingestion
Lead found in Mexican candy wrappers
Chicken containing high levels of arsenic
High levels of mercury in species of fish- shark, swordfish
Metals that have gotten into food- especially highly acidic foods

30
Q

HACCP

A

Monitored from the time of harvest to the time of consumption
*began in the 1950s
1. Perform a hazard analysis
2. Decide on the critical control points
3. Determine the critical limits
4. Establish procedures to monitor the critical control points
5. Establish corrective actions
6. Establish verification procedures
7. Establish a record-keeping system

31
Q

CCPs

A

Critical control points
Step in the food production process where preventative measures are applied to prevent, reduce, or eliminate a food safety hazard- bacterial growth or chemical contamination
Exists at every stage from purchasing ingredients to consumption of product

HLED 335 (5 decks)

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