foodsci Flashcards
Living organisms or organic materials that include bacteria, molds, viruses, parasites, and protein particles (prions)
Biological Hazards
Microscopic, one-celled organisms abundant in the air, soil, water, and/or organic matter
Bacteria
Belong to the group of fungi that lack chlorophyll and produce a furry growth on organic matter
Produce mycotoxins
Molds
Infectious microorganisms consisting of RNA or DNA that reproduce only in living cells
Viruses
Organisms that need a living host to survive and multiply
Parasites
Infectious protein particle that do not contain DNA or RNA
These cause Mad cow disease or bovine spongiform encephalopathy
Prions
found primarily in light-exposed surfaces of aquatic environments
Algae
unicellular, microscopic and w/ variable shapes ranging from ovoid, lemon-shaped to elongated
Yeasts
Chemical substances that harm living systems (i.e. agricultural and industrial contaminants such as cleaners and sanitizers; plants and animal toxins
Chemical Hazard
caused by eating fish that contain ciguatoxin w/c is not destroyed by heating
Ciguatera food poisoning
due to excessive histamine accumulation in fish like tuna
Histamine food poisoning (scrombotoxism)
brought about by eating liver, gonads, intestines, and/or skin of puffer fish
Puffer fish poisoning
caused by the rapid growth of a reddish marine algae during summer or in tropical waters
Red tide
Can be introduced in any phase of the food chain or food flow; it could be due to carelessness or by accident
Chemical Contaminants
Chemical contaminants originate from the
pesticides or herbicides
additives in the GRAS list (Generally Considered as Safe)
-salt, sugar, corn syrup, citric acid (oranges & lemons), baking soda, vegetable colors, mustard, pepper
Intentional Food Additives
Contaminants that may have been introduced accidentally during harvesting or production, processing, storage or packaging of the food
Non-intentional Food Additives
Any foreign material that could possibly harm if ingested
Glass, bone, metal, plastic, wood, stones, toothpicks, false fingernails, watches, jewelry, insects, and staples from food boxes
Physical Hazards
(HACCP)
Hazard Analysis and Critical Control Point System
A systemized approach to preventing foodborne illness during the production and preparation of food
(HACCP)
A proactive method of preventing foodborne illness and ensuring food safety
Hazard Analysis and Critical Control Point (HACCP)
Major CCP’s in the Food Production Process:
Processing
Purchasing
Preparation
Sanitation
Storage
with water when heated, results in an increased in viscosity in the process called gelatinization (moist cooking) and therefore, is useful as thickener or binder;
Starch
heat causes coagulation and eventual denaturation of protein in foods like meat, eggs, poultry
Protein
