Lecture 1 Flashcards
When can we see growth of microorganisms?
Growth occurs when the pH is neutral and concentrations of sugar and salt are low
What are psychrophilic, thermophilic and mesophilic bacteria?
- psychro: cold loving
- Thermo: heat loving
- Meso: Moderate temperature loving
What are aerobic anaerobic and facultative bacteria?
Aer: Presence of O2
Anaer: No O2
Facul: With or without O2
How are viruses transmitted?
All food born viruses are transmitted via fecal-oral route
-Directly or indirectly
Can viruses multiply in food?
No
- they are usually inactivated by cooking
- can survive freezer temps
What are produced by fungi?
Mycotoxins are produced by moulds that can contaminate grains nuts and fruit
What environment does yeast grow best in?
high moistures and high surgar
What are some examples of what mycotoxins can do to you?
Liver or kidney problems Liver cancer Birth defects Death -Ex: aflatoxin
What are the 2 kinds of parasites and where are they found?
Round and flat worms
-found in raw or undercooked meats and fish
How are parasites transmitted?
Via water or food that has been contaminated by fecal matter
What do prions do?
Cause proteins to missfold and the tissue become infectious
- causes. irreversible damage to the central nervous system
- mad cow
What are the three types of food borne illness?
- Infections- food containing live pathogenic microorganisms
- Intoxication -Food contaminated with toxin-producing microorganisms
- Toxin-Mediated - Food contaminated with microorganisms which when consumed produce a to toxin in the gut
Who’s at risk for food borne diseases?
Children Pregnant women Elderly Immunocompromised People taking meds
What are the 4 areas in which to prevent food borne illness?
- Government
- GTHe 4 C’s
- HACCP
- Tech
How does the government prevent food borne illness?
CFIA responsible for the inspection of food
-enforces policies and standards sttby health Canada
Health protection and promotion act governs food premises at the provincial level
Public health units
What are the 4 C’s?
Clean
Cross contamination
Cook
Chill
What is the danger zone?
Between 4 and 60 degrees in which there is optimal bacteria growth
What should and should not be used to clean equiupemtn?
Damp towels, sponges, porous surfaces and wood cutting boards
What is HACCP?
Hazard analysis and critical control points
- systematic process to identify and control food safety hazards that may be microbial, physical or chemical
- quality control used for preventative measures
Who developed HACCP?
Pillsbury for NASA to ensure astronauts have adequate nutrition
What is the process for HACCPs?
Identify hazard
Establish critical control points
Establish procedures to monitor. critical control points
Establish corrective action when you find a hazard
What are the 5 forms of tech that help improve food safety?
- Pasturization
- heated to kill pathogenic bacteria - Ultra pasteurization
- increase shelf life - Sterilization
- destroys mostly all microorganisms - Irradiation
- kill bacteria without heating food - High pressure processing
- high pressure reduces vegetative bacteria
What is irradiation also. referred too?
cold. pasteurization
- food doesn’t become radioactive
Does high pressure impact nutrition of food?
Does not impact ntuiriton or enzymatic action
-doesnt destroy spores
What is water activity?
Foods with low water activity do not support bacterial growth
-achieve low WA by drying, freezing, adding salt of sugar
What are the useful microorganisms?
Yeas and lactic acid bacteria
What are probiotics?
Live microorganisms which when administered in adequate amounts confer a benefit on the host
- good for gut
- fount in fermented food
What is oxalic acid?
Plant toxin found In leaves of rhubarb, found in spinach and beet green
What is solanine?
Plant toxin found on the skin of potatoes
-gives it the green colour
What is goitrogens?
Plant toxin found in the cabbage fam and can reduce thyroid activity
What are protease inhibitors?
Found in legumes and killed by cooking
-impair digestion of protein
What are hemagglutinin?
Found in soybean, peanuts, kidney beans
-Cause RBC to stick together
Within the Ministries and civil services, what are the 5 under the health portfolio?
- Health Canada
- Public Health Agency of Canada
- Canadian Institute of Health Research
- Patented Medicine Prices Review Board
- CFIA
What is the definition of organic food?
Food items must be 95% or higher to be considered certified organic
- in which the logo can be used
- less than 95% logo can not be used
What is the difference between organic and natural ?
Natural products can have goo/pesticides
Organic is non goo certified and no synthetic anything
What is Bill 153?
From the organic products act
-prohibits the marketing and labelling or organic foods not certified
What is bio tech also referred to as?
Life sciences
Genetic modification
Genomics
What are some examples of Biotech?
Vaccines
GMO products
Bacteria
What are the GMO crops that Canada produces?
Corn
Soy
Sugar Beet
What was the first GMO crop?
Tobacco (US)
What was the first GMO food?
Tomato (flavour savour) in US
-not any more cause it had unfavourable characteristics
When was food labelling established and who over sees it?
1920
Health Canada
What should knives be made from?
High quality materials such as stainless steel and very sharp
What are the 4 recipes styles?
- Standard
- Ingredients are luted in the order used followed by step by step instructions - Action
- instructions/method is interspersed with list of ingredients - Descriptive
- Presented in a column format (similar to action, different format) - Narrative
- Amount of ingredients and method are combined (good for not a lot of ingredients)
When you need to increase the yield of your recipe, what are the 3 methods to do so?
- Factor method
- Multiply recipe x2 - % Method: Most accurate based on weights (good for large volumes)
- Bakers %: Based on total weight of flour, similar to % method (for better consistency and convert recipes to different weights)
