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FN 2232 > Lecture 1 > Flashcards

Lecture 1 Flashcards

1
Q

When can we see growth of microorganisms?

A

Growth occurs when the pH is neutral and concentrations of sugar and salt are low

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2
Q

What are psychrophilic, thermophilic and mesophilic bacteria?

A
  1. psychro: cold loving
  2. Thermo: heat loving
  3. Meso: Moderate temperature loving
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3
Q

What are aerobic anaerobic and facultative bacteria?

A

Aer: Presence of O2
Anaer: No O2
Facul: With or without O2

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4
Q

How are viruses transmitted?

A

All food born viruses are transmitted via fecal-oral route

-Directly or indirectly

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5
Q

Can viruses multiply in food?

A

No

  • they are usually inactivated by cooking
  • can survive freezer temps
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6
Q

What are produced by fungi?

A

Mycotoxins are produced by moulds that can contaminate grains nuts and fruit

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7
Q

What environment does yeast grow best in?

A

high moistures and high surgar

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8
Q

What are some examples of what mycotoxins can do to you?

A 
Liver or kidney problems
Liver cancer
Birth defects
Death
-Ex: aflatoxin
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9
Q

What are the 2 kinds of parasites and where are they found?

A

Round and flat worms

-found in raw or undercooked meats and fish

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10
Q

How are parasites transmitted?

A

Via water or food that has been contaminated by fecal matter

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11
Q

What do prions do?

A

Cause proteins to missfold and the tissue become infectious

  • causes. irreversible damage to the central nervous system
  • mad cow
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12
Q

What are the three types of food borne illness?

A
  1. Infections- food containing live pathogenic microorganisms
  2. Intoxication -Food contaminated with toxin-producing microorganisms
  3. Toxin-Mediated - Food contaminated with microorganisms which when consumed produce a to toxin in the gut
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13
Q

Who’s at risk for food borne diseases?

A 
Children
Pregnant women
Elderly
Immunocompromised 
People taking meds
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14
Q

What are the 4 areas in which to prevent food borne illness?

A
  1. Government
  2. GTHe 4 C’s
  3. HACCP
  4. Tech
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15
Q

How does the government prevent food borne illness?

A

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

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16
Q

What are the 4 C’s?

A

Clean
Cross contamination
Cook
Chill

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17
Q

What is the danger zone?

A

Between 4 and 60 degrees in which there is optimal bacteria growth

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18
Q

What should and should not be used to clean equiupemtn?

A

Damp towels, sponges, porous surfaces and wood cutting boards

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19
Q

What is HACCP?

A

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
20
Q

Who developed HACCP?

A

Pillsbury for NASA to ensure astronauts have adequate nutrition

21
Q

What is the process for HACCPs?

A

Identify hazard
Establish critical control points
Establish procedures to monitor. critical control points
Establish corrective action when you find a hazard

22
Q

What are the 5 forms of tech that help improve food safety?

A
  1. Pasturization
    - heated to kill pathogenic bacteria
  2. Ultra pasteurization
    - increase shelf life
  3. Sterilization
    - destroys mostly all microorganisms
  4. Irradiation
    - kill bacteria without heating food
  5. High pressure processing
    - high pressure reduces vegetative bacteria
23
Q

What is irradiation also. referred too?

A

cold. pasteurization

- food doesn’t become radioactive

24
Q

Does high pressure impact nutrition of food?

A

Does not impact ntuiriton or enzymatic action

-doesnt destroy spores

25
Q

What is water activity?

A

Foods with low water activity do not support bacterial growth
-achieve low WA by drying, freezing, adding salt of sugar

26
Q

What are the useful microorganisms?

A

Yeas and lactic acid bacteria

27
Q

What are probiotics?

A

Live microorganisms which when administered in adequate amounts confer a benefit on the host

  • good for gut
  • fount in fermented food
28
Q

What is oxalic acid?

A

Plant toxin found In leaves of rhubarb, found in spinach and beet green

29
Q

What is solanine?

A

Plant toxin found on the skin of potatoes

-gives it the green colour

30
Q

What is goitrogens?

A

Plant toxin found in the cabbage fam and can reduce thyroid activity

31
Q

What are protease inhibitors?

A

Found in legumes and killed by cooking

-impair digestion of protein

32
Q

What are hemagglutinin?

A

Found in soybean, peanuts, kidney beans

-Cause RBC to stick together

33
Q

Within the Ministries and civil services, what are the 5 under the health portfolio?

A
  1. Health Canada
  2. Public Health Agency of Canada
  3. Canadian Institute of Health Research
  4. Patented Medicine Prices Review Board
  5. CFIA
34
Q

What is the definition of organic food?

A

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
35
Q

What is the difference between organic and natural ?

A

Natural products can have goo/pesticides

Organic is non goo certified and no synthetic anything

36
Q

What is Bill 153?

A

From the organic products act

-prohibits the marketing and labelling or organic foods not certified

37
Q

What is bio tech also referred to as?

A

Life sciences
Genetic modification
Genomics

38
Q

What are some examples of Biotech?

A

Vaccines
GMO products
Bacteria

39
Q

What are the GMO crops that Canada produces?

A

Corn
Soy
Sugar Beet

40
Q

What was the first GMO crop?

A

Tobacco (US)

41
Q

What was the first GMO food?

A

Tomato (flavour savour) in US

-not any more cause it had unfavourable characteristics

42
Q

When was food labelling established and who over sees it?

A

1920

Health Canada

43
Q

What should knives be made from?

A

High quality materials such as stainless steel and very sharp

44
Q

What are the 4 recipes styles?

A
  1. Standard
    - Ingredients are luted in the order used followed by step by step instructions
  2. Action
    - instructions/method is interspersed with list of ingredients
  3. Descriptive
    - Presented in a column format (similar to action, different format)
  4. Narrative
    - Amount of ingredients and method are combined (good for not a lot of ingredients)
45
Q

When you need to increase the yield of your recipe, what are the 3 methods to do so?

A
  1. Factor method
    - Multiply recipe x2
  2. % Method: Most accurate based on weights (good for large volumes)
  3. Bakers %: Based on total weight of flour, similar to % method (for better consistency and convert recipes to different weights)

FN 2232 (20 decks)

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