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midterm 2 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

The chief cause of foodborne illness is ________(disease-causing microorganisms)-bacteria, molds, parasites, toxins

A

Pathogens

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2
Q

The chief cause of foodborne illness is pathogens (disease-causing microorganisms)-_______, _____, ________, ________.

A

bacteria, molds, parasites, toxins

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3
Q

Pathogens (_____-______ ____________)

A

disease-causing microorganisms

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4
Q

______ infection with pathogens cause illness.

A

Direct

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5
Q

Pathogens
-Direct Infection with pathogens cause illness
Common examples of this type of infection
- __________ infections
-_.___infections
- _____________
-___________

A
  • Salmonella
  • E.Coli
  • Campylobacter
  • Listeria
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6
Q

__________- Bacterial infection

  • Poultry and eggs are most common source
  • Can be transmitted through contaminated meats, dairy products, seafood, fresh vegetables.
  • The organism is found in animal and human feces, so any foods contaminated with these can transmit the infections.
A

Salmonella

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7
Q

Salmonella-Bacterial Infection

- ______ and ____ are most common source

A

Poultry, eggs

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8
Q

Salmonella-Bacterial Infection

- Can be transmitted through contaminated _____, ____ products, ______, fresh ________.

A

meats, dairy, seafood, vegetables

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9
Q

Salmonella-Bacterial Infection

- The organism is found in animal and human ____, so any foods contaminated with these can transmit the infections.

A

feces

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10
Q

Salmonella-Bacterial Infection

- Food must be properly ______ and ______.

A

cooked, stored

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11
Q

Salmonella is destroyed by ____.

A

heat

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12
Q

_________ slows down the growth of Salmonella

A

Refrigeration

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13
Q

__________ _____ (_.___)- Bacterial infection

  • Is found in the gastrointestinal tracts of humans, and other animals.
  • _.___gets into the food supply through contamination with fecal matter or fecal contaminated water.
  • Most strains are harmless, although this bacteria is a frequent cause of travelers diarrhea.
  • One strain, _.___ 0157:H7, produces a toxin that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
A

Escherichia coli (E.coli)
E.coli
E.coli

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14
Q 
Escherichia coli (E.coli)- Bacterial infection
- Is found in the gastrointestinal tracts of \_\_\_\_\_\_\_, and other \_\_\_\_\_\_.
A

humans, animals

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15
Q 
Escherichia coli (E.coli)- Bacterial infection
- E.coli gets into the food supply through contamination with \_\_\_\_ matter or \_\_\_\_ contaminated water.
A

fecal, fecal

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16
Q 
Escherichia coli (E.coli)- Bacterial infection
- Most strains are \_\_\_\_\_\_\_, although this bacteria is a frequent cause of \_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_.
A

harmless, travelers diarrhea

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17
Q 
Escherichia coli (E.coli)- Bacterial infection
- One strain, E.coli \_\_\_\_\_\_, produces a toxin that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
A

0157:H7

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18
Q 
Escherichia coli (E.coli)- Bacterial infection
- One strain, E.coli 0157:H7, produces a \_\_\_\_ that leads to abdominal pain, bloody diarrhea, kidney problems, death in serious cases.
A

toxin

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19
Q 
Escherichia coli (E.coli)- Bacterial infection
- One strain, E.coli 0157:H7, produces a toxin that leads to \_\_\_\_\_\_\_\_\_ pain, \_\_\_\_\_\_\_ \_\_\_\_\_\_\_, \_\_\_\_\_\_ problems, \_\_\_\_\_ in serious cases.
A

abdominal, bloody diarrhea, kidney, death

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20
Q 
Escherichia coli (E.coli) - Bacterial infection
- E. coli can multiply slowly even at \_\_\_\_\_\_\_\_\_\_ temperatures.
A

refrigerator

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21
Q 
Escherichia coli (E.coli) - Bacterial infection
- Both the \_\_\_\_\_\_\_ and its \_\_\_\_\_ are destroyed by cooking the food to at least 160º F.
A

bacteria, toxins

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22
Q 
Escherichia coli (E.coli) - Bacterial infection
- \_\_\_\_\_\_ meats are particularly a problem as the bacteria are introduced throughout the meat, compared to a solid cut of meat (e.g., steak or roast) where the bacteria or toxin are more likely to be on the surface and will be killed by the heat of cooking.
A

Ground

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23
Q 
Escherichia coli (E.coli) - Bacterial infection
- Risk of transmission of E.coli is higher in \_\_\_\_\_\_\_ centers if caregivers do not wash hands thoroughly enough after diaper changes.
A

daycare

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24
Q 
Escherichia coli (E.coli) - Bacterial infection
- Outbreaks of infections have occurred with the consumption  of unpasteurized \_\_\_\_\_ or \_\_\_\_, also with inadequately cooked \_\_\_\_\_\_\_\_\_ \_\_\_\_\_.
A

juices, milks, hamburger patties

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25
Q

_________ ____________ - Bacterial infection

is often found in processed deli-type meats, hot dogs, luncheon meats, fish, some cheeses.

A

Listeria Monocytogenes

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26
Q

In most cases of ______ infection result in flu-like symptoms, in high-risk groups such as pregnant women, children, the elderly and the ill, it can cause meningitis, and serious blood infections, and has one of the highest fatality rates of all food-borne illnesses.

A

listeria

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27
Q

_________ ________

- ____ produced by pathogen cause illness.

A

Bacterial Intoxication

- Toxins

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28
Q

_________ can be caused by only a few microorganisms that have produced a ____.

A

Intoxication, toxins

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29
Q

Although bacteria are fairly easy to kill, some food ____ may be difficult to destroy.

A

toxins

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30
Q

Bacterial Intoxication

  • Toxins produced by the pathogen cause illness
  • Not many bacteria need to be ingested, and some toxins are difficult to destroy by heat
  • Common examples of this type of infection—
  • _____________ _____
  • _________ ________
  • _________ ________
A

Staphylococcus aureus
Clostridium perfingens
Clostridium botulinum

31
Q

___________ ______ intoxication

  • Many persons are carriers of this bacteria, often found in the nasal passages and throat
  • The bacteria are transferred to food while preparing, and unsafe food handling is present
  • Common sources of infection are salads, bakery products, -cooked ham, dairy products
A

Staphylococcus aureus

32
Q

Staphylococcus aureus-Intoxication

- Many persons are carriers of this bacteria, often found in the _____ passages and _____

A

nasal, throat

33
Q

Staphylococcus aureus-Intoxication

- can be transferred through ______ or ______ when handling foods

A

coughing, sneezing

34
Q

Staphylococcus aureus-Intoxication

  • The bacteria are transferred to food while preparing, and unsafe food handling is present
  • Common sources of infection are ______, ______ products, cooked ____, ____ products
A

salads, bakery, ham, dairy

35
Q

__________ _______- Bacterial Intoxication

  • Both of these organisms are anaerobic bacteria (lives in conditions where there is little or no oxygen)
  • They can go into dormancy and form tough, heat-resistant spores under unfavorable growing conditions
  • Once the conditions are more favorable, the spores break dormancy, and the bacterium begins to grow and produce its toxin
A

Clostridium bolulinum

36
Q

Clostridium bolulinum-Bacterial Intoxication

- Both of these organisms are anaerobic bacteria (lives in conditions where there is little or no ______)

A

oxygen

37
Q

Clostridium bolulinum-Bacterial Intoxication

  • They can go into dormancy and form tough, heat-resistant ___ under unfavorable growing conditions
  • Once the conditions are more favorable, the ____ break dormancy, and the bacterium begins to grow and produce its toxin
A

spores,spores

38
Q

Clostridium botulinum-Bacterial Intoxication

- Clostridium botulinum is most often found in improperly _______ foods

A

canned

39
Q

Clostridium botulinum-Bacterial Intoxication

  • Clostridium botulinum is most often found in improperly (home-canned) canned foods
  • Botulism spores can be found in ____ and, if the _____ is ingested by an infant, can cause serious problems
  • The toxin produced by botulism is a nerve toxin which caused weakness, double vision, breathing difficulties, paralysis, death
A

honey, honey

40
Q

Clostridium botulinum-Bacterial Intoxication
- The toxin produced by botulism is a _____ toxin which caused weakness, double vision, breathing difficulties, paralysis, death.

A

nerve

41
Q

Clostridium botulinum-Bacterial Intoxication
- The toxin produced by botulism is a nerve toxin which caused _______, double _____, _______ difficulties, _______, _____.

A

weakness, vision, breathing, paralysis, death

42
Q

Viral Infections-Food-Borne

- Common food-borne viral infections are hepatitis _ and _______ virus

A

A, Norwalk

43
Q

Viral Infections-Food-Borne

  • Common food-borne viral infections are hepatitis A and Norwalk virus
  • The viruses themselves do not _____ or ________ on the foods
A

grow, reproduce

44
Q

Viral Infections-Food-Borne

- The mode of infection is from food or water contaminated by human or animal _____.

A

feces

45
Q

Norwalk Virus
- _______ are common foods that transmit viruses if the water they grow in is contaminated with human or animal fecal matter

A

Shellfish

46
Q
  • Norwalk virus is transmitted through ___ or inadequately ______ shellfish, inadequate _______ of salad ingredients
A

raw, cooked, washing

47
Q
  • Norwalk virus can be destroyed by ______.
A

cooking

48
Q

Viral Infections-Food-Borne

- Hepatitis A is transmitted through _____, _____ from contaminated areas

A

food, water

49
Q

Viral Infections-Food-Borne
Hepatitis A
- Can also be transmitted by improper handling of ____ by an infected person

A

food

50
Q

Viral Infections-Food-Borne

- Hepatitis A can become a long-term infection, affecting the ____.

A

liver

51
Q

Molds

  • Molds are an uncommon cause of food-borne illness, since if a food seems to be moldy, it is likely to be thrown out
  • Some molds produce dangerous ____
A

toxins

52
Q

Molds

  • Molds are an uncommon cause of food-borne illness, since if a food seems to be moldy, it is likely to be thrown out
  • Some molds produce dangerous toxins
  • ________ is a mold toxin (mold that grow on improperly stored peanuts) is carcinogenic
  • ____ which is another mold toxin (moldy rye grain) can cause hallucinations
A

Aflatoxin, Ergot

53
Q
  • One example of _______ is single-celled animals (protozoa), another type of ______ is worms (helminths)
A

parasites, parasite

54
Q

Parasites

  • One example of parasites is single-celled animals (protozoa), another type of parasite is worms (helminths)
  • ______ destroys both of these parasites, which are transmitted through improperly treated _____.
A

cooking, water

55
Q

Parasites

- ____ often carry worm larvae, which, after being consumed, invade the stomach and intestines of humans

A

Fish

56
Q

Parasites

  • Fish often carry worm larvae, which, after being consumed, invade the stomach and intestines of humans
  • Consumed fish should be very _____or well ______
  • If consuming raw fish, it should be frozen for __ hours before consumption
A

fresh, cooked, 72

57
Q

Reducing the Risk of Food-Borne Illness

  • Safe Food ______.
  • Separate ___ and _____ foods.
  • _____ cooked foods properly.
A
  • storage

- raw, cooked, store

58
Q 
Reducing the Risk of Food-Borne Illness
Safe Food Storage
- Cold foods should be kept \_\_\_\_.
- Refrigerator temperature  should be between \_\_ and \_\_ºF
- The freezer should be at _ºF
A
  • cold
  • 38, 40
  • 0
59
Q

Reducing the Risk of Food-Borne Illness
Separate Raw And Cooked Foods
- _____ preparation surfaces before each step in preparation
- ______ preparation of raw and cooked foods
- _____ foods thoroughly, esp. ground meats
- Eggs should not be eaten ____

A
  • Wash
  • Separate
  • Cook
  • raw
60
Q

Reducing the Risk of Food-Borne Illness
Store Cooked Foods Properly
- _____ portions of food should be divided into ______ quantities so they will cool more quickly

A

Large, smaller

61
Q

Reducing the Risk of Food-Borne Illness

- Most food-borne illness occurs in the _____.

A

home

62
Q

Reducing the Risk of Food-Borne Illness

- In restaurants and in institutions, avoid cross-contamination amongst _______ by using equipment to hand food.

A

customer

63
Q

Reducing the Risk of Food-Borne Illness

- Food left at _____ temperature is exposed to the prime temperatures for microbial growth

A

room

64
Q

Reducing the Risk of Food-Borne Illness

- Extra care should be taken to keep foods ___ or sufficiently ___, as the case may be.

A

cold, hot

65
Q

True or false, freezing destroys any organisms that may be lurking in your food?

A

false

66
Q

Antibiotics and Hormones in Food

  • Drugs are used in animal-raising to increase ____ and decrease sickness in the herd or flock
  • The fear is that overuse of animal antibiotics, will contribute to the emergence of antibiotic-________ microorganisms that may be harmful to human health
A
  • yield

- resistant

67
Q

Antibiotics and Hormones in Food

  • _________ are used to increase meat weight or stimulate milk production
  • At the present time, some meat producers are decreasing the use of these compounds
A

Hormones

68
Q

The colour of hamburger is a good indicator of whether the food is sufficiently cooked…true or false?

A

True, but testing with a food thermometer is safest (71°C or 160°F)

69
Q

Mold is the most common cause of food poisoning. true or false?

A

false, the answer is bacteria

70
Q

Bacteria can grow best in slightly acidic environments…true or false?

A

True

71
Q

__________ that commonly infect house pets.

A

Roundworms

72
Q

Bacteria reproduces very quickly, 1 bacteria can produce _____ billion billion bacteria within 24 hours

A

5000

73
Q

Symptoms of norwalk virus are:

  1. )
  2. )
  3. )
A

nausea
diarrhea
vomiting

74
Q

source of norwalk virus is

A

fecal contamination of seafood

midterm 2 (6 decks)

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