Introduction to Feed/Food Safety Flashcards
What is a foodborne illness?
Diseases (usually infectious or toxic) caused by agents that enter the body through ingestion of food.
What is food safety?
The science describing production, handling, preparation, and storage of food in ways that prevent foodborne illness.
What are the three types of hazards we worry about in food?
Biological, chemical, and physical
What is the main meat source associated with foodborne disease?
Poultry
What is the number one food source for illness?
Leafy greens
Number one food source for hospitalizations?
Dairy
Number one food source for deaths?
Poultry
List 6 biologic hazards
bacteria, viruses, parasites, protozoa, prions, toxins
What are spoilage organisms?
Non-pathogenic, part of the foods “normal flora”
What is a pathogen?
A biologic agent that causes disease
List 5 examples of chemical hazards
pesticides, herbicides, drugs, additives, cleaning products
Who sets tolerance levels for chemical hazards?
FDA
Give 4 examples of physical hazards
Bones, metal, packaging, insects
What plan helps reduce incidence of physical hazards?
HACCP
What does HACCP stand for?
Hazard Analysis Critical Control Points
Why are cases of Vibrio rising?
Increased water temperatures due to climate change and pollution.
What factors are contributing to increased prevalence of foodborne disease?
Modern transport of food, changes in human population health, global travel, changes in farming systems
What are some host factors that influence risk of foodborne disease?
Age, pregnancy, immune status, gut microbiome, antibiotic use
What are the three stages of production we focus on?
Pre harvest (on the farm, in the field, animal health) Harvest (collection and processing) Post Harvest (food handlers)
What are the 4 types of factors that influence the development of foodborne disease?
Extrinsic
Intrinsic
Processing
Implicit
Name 4 extrinsic factors
Temperature, atmosphere, humidity, time
Name 4 intrinsic factors
Nutrient content, water availability, pH, mechanical barriers
Name 3 processing factors
Plant setup, HACCP plan, worker behavior
Name 4 implicit factors
Physiological tolerances, inoculum size, virulence factors, microbe interactions
Names of microbes based on temperature preference, from low temps to high temps:
psychrophile, psychrotrophe, mesophile, thermophile
What is the Food Temperature danger zone?
40 - 140 F
What is food security?
When all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life.
What are the 3 pillars of food security?
Food availability, food access, food use
