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Public Health > Lecture 12- food protection and preservation > Flashcards

Lecture 12- food protection and preservation Flashcards

1
Q

Food protection

A

Addresses both food safety and food defense

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2
Q

Food safety

A

Preventive measures employed to protect food from biological, chemical and physical hazards to human health

Addresses unintentional contamination

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3
Q

Food defense

A

Effort to protect food from acts of intestinal adulteration

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4
Q

Negative attributes for food quality

A

Spoilage, contamination with filth, discoloration, off-odors

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5
Q

Positive attributes for food quality

A

Origin, color, flavor, texture

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6
Q

Food control

A

Mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, processing and distribution are safe, accurately labeled, conform to safety

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7
Q

Food security

A

Exits when all people at all times have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life

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8
Q

Why process foods

A

Preservation and food safety

Variety, convenience, nutritional enhancement, increase marketability, organoleptic properties

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9
Q

Concerns for highly processed foods

A

Added sugar, sodium, saturated/trans fat, lower in fiber, refined grains, high in calories, conducive to unhealthy food behaviors

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10
Q

Food preservation

A

The process of treating and handling food to stop or greatly slow down spoilage in order to prevent foodborne illness and extend shelf-life

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11
Q

Methods of food preservation are intended to accomplish one or more of the following

A

Reduce the exiting pathogen load, render food environment inhospitable to microorganisms, provide physical barrier to contamination

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12
Q

How do you make food environment inhospitable to microorganisms

A

Reduce water activity, alter pH, alter temperature, low oxygen content

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13
Q

What are the microorganism growth requirements

A

FATTOM
Food-energy source
Acidity- pH between 4.6-7.5 ideal for growth
Temperature- Danger zone between 40-140F
Time- four hours is average time for dangerous growth
Oxygen- required by most pathogens
Moisture- aw< 0.85 increases safety and decreases bacterial growth

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14
Q

What are common food preservation techniques

A

Refrigeration, irradiation, pasteurization, freeze-drying, salt or sugar curing, pickling, fermentation, smoking, modified atmosphere, hurdle technology

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15
Q

What are the 3 methods to reduce existing pathogen loads

A

Refrigeration, irradiation, and pasteurization

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16
Q

How does refrigeration/freezing preserve food

A

Slows microbial growth and enzymatic action, fosters longer life for transpiration and storage

17
Q

How does irradiation preserve food

A

Aka cold pasteurization
Exposure to low dose ionizing radiation, kills nearly all surface pathogens

18
Q

How does pasteurization preserve food

A

Technique for liquid food, kills 99% of pathogens in milk-but spoilage organisms survive

19
Q

What is the shelf life for high temperature, short time pasteurized milk

A

60-90 days

20
Q

What is the shelf life for ultra high temperature pasteurized milk

A

180 days

21
Q

What are the 6 methods that render foods inhospitable to microbial growth

A

Freeze-drying, salt or sugar curing, pickling, fermentation, smoking, modified atmosphere

22
Q

How does freeze drying prevent microbial growth

A

Low ambient pressure, reduce water activity and content, cause less damage than other drying methods

Used for vaccines

23
Q

How does pickling reduce microbial growth

A

Preserves food in edible antimicrobial liquid- lowers water activity and pH

24
Q

How does fermentation prevent microbial growth

A

Commensal organisms compete with pathogens, converts starch to alcohol: lowering pH, produces vitamins

25
Q

How does salt or sugar curing prevent microbial growth

A

Reduce water activity, additional osmotic pressure lyses cell membranes

26
Q

How does smoking prevent microbial growth

A

Deposits natural preservatives, physically dries surface of foods

27
Q

How does modified atmosphere prevent microbial growth

A

Reduce oxygen, slow aging and prevents insect infestation

28
Q

What is hurdle technology

A

Controlling or eliminating foodborne pathogens by application of more than one approach

Approaches selected to preserve organoleptic qualities- appearance, taste, smell, texture

29
Q

Hazard analysis and critical control points

A

Systematic prevention of all types of health hazards at selected points in the food production continuum

Management system in which food safety is addressed through analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of finished product

30
Q

What are the HACCP basics

A

Science based system of food safety, defects possible with less than 100$ testing, testing only as good as statistics behind sampling and testing protocols, prevent rather than detects, focus on health hazards not product quality

31
Q

Seven steps of HACCP

A
  1. Assess potential hazards
  2. Determine critical control points
  3. Establish requirements for each CCP
  4. Establish procedure to monitor each CCP
  5. Establish corrective action if deviation
  6. Establish record keeping procedures
  7. Establish procedure to monitor effectiveness
32
Q

USDA FSIS Pathogen Reduction

A

Requires establishment to develop and implement written sanitation standard, requires regular microbial testing by slaughter establishments, establishes pathogen reduction performance standards, requires all meat and poultry establishments develop and implement HACCP system

Public Health (25 decks)

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