Food Safety

Question 1

Food safety

Answer 1

range of food-related activities from prevention and surveillance to detection and control designed to protect the food supply from intention or unintentional contamination

Question 2

When an contamination occur in the food production chain?

Answer 2

ANYTIME
-production
-processing
-distribution
-preparation

Question 3

Food borne illness

Answer 3

condition caused by consumption of a contaminated food or bevergae

Question 4

What are most food borne illness infections caused by?

Answer 4

bacteria, viruses, and parasites and some could be toxins

Question 5

How many food-borne illnesses are there?

Answer 5

more than 250

Question 6

Top 5 food borne pathogens in the US

Answer 6

1. norovirus
2. salmonella
3. clostridium perfringens
4. campoylobacter
5. staphylococcus aureus

Question 7

What foods are most likely to be contaminated?

Answer 7

1. raw or undercooked meat, poultry, or shellfish
2. raw or lightly cooked eggs
3. unpasteurized raw milk

Question 8

What country has the number one safest food supply chains in the world despite trending increase in reported # of food born illness outbreaks?

Answer 8

US

Question 9

What is necessary to promote food safety?

Answer 9

extensive collaboration between producers, the food industry, medical and vet professionals, federal state, and local government

Question 10

Hazard analysis and critical control point (HACCP)

Answer 10

a systematic approach to identification, evaluation, and control of food safety hazards

Question 11

What does HACCP focus on?

Answer 11

health and safety rather than quality issues (goal is to prevent hazards)

Question 12

What is HACCP mandated by?

Answer 12

FDA and USDA

Question 13

Control of food borne pathogens preharvest

Answer 13

1. produce (fertilizer/compost regulations, farm worker hygiene, EPA and USDA oversight)
2. livestock (animal feed quality and safety, biosecurity, animal health and monitoring and vet care, USDA FDA and state vets)

Question 14

Food safety in harvest of animal products

Answer 14

1. milk (sanitary milking procedure, farm level milk safety and quality assessments)
2. eggs (farm sanitation, safe collection and handling)
3. meat (regulated from home vs commercial slaughter, USDA inspected slaughter facilities)

Question 15

What pathogens are used as indicators of plant performance?

Answer 15

e.coli and salmonella

Question 16

Why are foods processed?

Answer 16

for preservation, safety, variety, convenience, nutritional enhancement, and increased marketability

Question 17

What can limit initial level of contamination?

Answer 17

washing, rinsing, sifting, sorting, and trimming of foods

Question 18

FAT TOM

Answer 18

F-food
A-acid
T-temperature

T-time
O-oxygen
M-moisture

Question 19

Food

Answer 19

-provides medium for microorganism to grow
-difficult to influence without altering quality of food

Question 20

Acidity

Answer 20

optimal pH range for microbial growth is 4.6-7.5

Question 21

Temperature

Answer 21

optimal temp range for many pathogens is a danger zone

Question 22

High temperatures _______ pathogens and low temperature ___________ their growth.

Answer 22

-kill
-stop

Question 23

Time

Answer 23

pathogens require time to propagate to point of being infective less than 4 hours is typical time allowed in danger zone

Question 24

Oxygen

Answer 24

most food borne pathogens are aerobic

Question 25

Moisture

Answer 25

foods lower in water activity are more resistant to pathogen growth

Question 26

Modified atmosphere

Answer 26

-replaced oxygen with an inert gas like CO2
-commonly used for salads, grains, apples, bananas, and fish

Question 27

Irradication

Answer 27

-“cold pasteurization”
-exposing food product to low dose gamma rays kills surface pathogens
-used for things like spice and fruits

Question 28

Pasteurization

Answer 28

-mainly for dairy or egg products
-involved heating at varying time/temps
-can reduce microorganisms by 99.99%

Question 29

Raw=?

Answer 29

unpasteurized

Question 30

Hygiene

Answer 30

-hand washing
-clean surfaces and utensils
-cross contaimination

Question 31

Temperature control

Answer 31

cooking, serving, storing

Question 32

Timing

Answer 32

even with refrigeration there are recommended time limits to storage

Question 33

Is food born illness always reported?

Answer 33

no it is actually under-reported because people do not recognize signs and dont go to doctors

Question 34

Antibiotic resistance

Answer 34

resistance develops through genetic mutation or acquiring resistance from another bacterium

Question 35

Why is antibiotic resistance an important health care issue?

Answer 35

-increased human healthcare cost
-untreatable infection

Question 36

Mechanisms of accelerated AMR development

Answer 36

1. increased rates of antibiotic use
2. inappropriate antibiotic use in humans
3. drug dosing and potency issues
4. environmental contamination
5. overuse and inappropriate use of antibiotics un non human animals

Question 37

Transmission of antibiotic resistance

Answer 37

1. environmental contamination
2. consumption of animal products or produced contaminated pre or post harvest
3. consumption of foods cross-contaminated during prep

Question 38

Antibiotics without veterinary oversight leads to…

Answer 38

-increased likelihood of using the wrong spectrum of drugs
-poor drug storage
-inadequate dose
-inappropriate route of administration
- ineffective dose

Question 39

What are the four approved uses of antibiotics by the FDA?

Answer 39

1. prevention of disease
2. control of disease
3. treatment of disease
4. growth promotion/feed efficiency

Question 40

When should you use antibiotics for assuring animal health?

Answer 40

-after surgery
-dry cow therapy
-before transportation
-potential outbreaks
-stressful conditions

Question 41

What can’t USDA organic animal do?

Answer 41

use antibiotics need to find other sources of healing