Lecture 6

Question 1

When did food saftey first become a concern?

Answer 1

When agriculture first became established, permenenant settlements started taking place and food spoilage and food preservation became important issues.

Question 2

What are some examples of modern food preservation methods invented long ago:

Answer 2

-baking
-Smoking
salting
-sugaring
-cold storage
-fermentation
-pickling
-spicing
-marinating

Question 3

Who are the two people responsible for inventing canning?

Answer 3

Nicholas appert invented canning by putting all sorts of foods in glass bottles and placing them in boiling water until they cooked inside in 1800.
Peter Durand invented a way to preserve foods using tin cans which he pattended in 1810.

Question 4

what is aberham lincoln responsible for establishing?

Answer 4

Lincoln established the morril act which provided working class people and farmers to recieve food technology education to obtain more opportunities. 
Lincoln also established the USDA

Question 5

When did microbiology arise, and who was responsible contributed to it’s development

Answer 5

It arose once microbes could be grown in culture. Both julius petri inventor of petri dishes and fanny hesse inventor of agar to solidfy growing bacteria are responsible for it’s development.

Question 6

What special event happened in 1890.

Answer 6

The US begun to pasteurize milk decreasing the number of pathogens and spoilage microbes.

Question 7

What caused the US to pay special attention to food saftey in the 1900s?

Answer 7

Upton Sinclair published the book jungle which exposed alarming saftey conditions regarding meat in the meat packing industry. Food sales fell by 50 percent and citizens wrote 100’s of letters demanding reform.

Question 8

What act did the the jungle lead to?

Answer 8

It lead to the pure food and drug act.

Question 9

Who was clarence birdeye?

Answer 9

American naturalist and inventor who is credited for the production of technique rapidly freezing foods to prevent them from becomming mushy founded a company that eventually became birdseye foods.

Question 10

What was the early food storage system like and how did it change

Answer 10

It consisted of underground pits with ice that preserved meat and fish. Cabinets then begun being sold which contained ice blocks to preserve food. Finally cabinets were replaced by refrigerators made by general electric which preserved food for much longer.

Question 11

Describe irradiation:

Answer 11

A process which uses ionizing energy to kil microbes in wheat and flour, determined to be safe in 1963 and causes greater or equal to nutrient losses in foods than in cooking and freezing. Started to use on food in 1950’s to kill pathogens in food.

Question 12

Describe what DNA hybridization is

Answer 12

This is a technique used to place a genetic strain of a particular bacteria against a solid material to prevent it from moving. If the strain hybridizes to the DNA probe the sample contains DNA for salmonella.

Question 13

when were listeria and ecoli discovered to be pathogens and why

Answer 13

1981: Listeria monocytogenes outbreak was caused. 1982: Ecoli caused a major hemmoragic colitis outbreak

Question 14

What foods is irradiation allowed to be used on? What was the purpose of this?

Answer 14

Food irradiation can be used on

• meat
• poultry

-spices
-eggs
-leafy vegetables
This was used to reduce microbes and insects and increase the shelf life of food.

Question 15

What was the purpose of HACCP

Answer 15

It was implemented in the 1990’s to make sure that food was safe to the point it was harvested to the point it’s consumed

Question 16

Describe the food bioterrorism act of 2003

Answer 16

Requires all food companies to register with FDA and prenotify them of any foods that may imported so they can be traced.

Question 17

Describe High pressure processing

Answer 17

Processing used to kill microbes and pathogens on foods without having to let the FDA know first. Can be used on all animal products except milk.

Question 18

Purpose of Food saftey modernization act:

Answer 18

This was made to prevent foodbourne illness rather than just sesponding to it. Lets FDA implement comprehensive preventitive control procedures in the food industry, recall products and closely monitor shipments from other countries.

Question 19

What are the 7 most susceptible food groups to foodbourne illness and what are the bacteria located in them.

Answer 19

1) Raw meat and poultry:
28 percent of outbreaks:
- camplyobacter
-yersinia
-trichenellis
-Ecoli
-clostridium

2) Raw seafood and shellfish:
18 percent of out breaks:
-norovirus
-listeria 
vibrio

3) Unpasteurized dairy products
- cheese
- milk
- ice cream
- yogurt etc.

Camplyobacter
E.coli
Listeria
Salmonella
Cryptosporadium