lesson 4 Flashcards

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1
Q

What is a physical hazard

A

presence of foreign object in food that can cause injury/illness

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2
Q

What are food borne illnesses caused by?

A
  • foreign objects
  • harmful microorganisms
  • chemicals

in food

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3
Q

How can chemical hazards be introduced to food?

A
  • accidentally
  • deliberately
  • occur naturally in the food
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4
Q

How can chemicals accidentally come in contact with food?

A
  • careless use of insecticides
  • cleaning agents next to open food
  • storing acidic food in metal containers
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5
Q

Name 2 ways of deliberate chemical usage in food

A
  • adding sulphites (maintain color/freshness)

- adding MSG (enhance flavor)

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6
Q

In which place can sulphites be added to food?

A

-licensed food processing plant

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7
Q

In which case is use of MSG appropriate?

A
  • in moderation

- disclosed on menu

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8
Q

Example of food that can be naturally hazardous

A

-poisonous mushroom

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9
Q

What is the name of the poison found in puffer fish?

A

-tetrodotoxin

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10
Q

What can consumption of tetrodotoxin result in and how is it avoided?

A
  • death

- avoided by cutting poisonous bit out of fish

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11
Q

Name 2 harmful chemicals that fish can absorb from their habitat

A
  • mercury

- penta chlorophenol (PCP)

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12
Q

Which poison causes the food borne illness ciquatera?

A

ciguatoxin

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13
Q

What can be the cause of Scombroid poisoning

A
  • eating fish from the Scombroidae fam (tuna, mackeral)

- eating some non Scombroidae fish (dolphin, bluefish, amberjacks)

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14
Q

Describe the process of Scombroid poisoning

A
  • certain fish have histidine in flesh
  • histidine converted to histamine (while decomposing)
  • triggers allergic reaction
  • mimics heart attack
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15
Q

What are the 2 types of microorganisms that can be seen under a microscope?

A
  • bacteria

- virus

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16
Q

How are parasites visible?

A

Under intense source of light (candling)

17
Q

When can fungi be seen?

A

when sufficient colonies have formed

18
Q

What is a food allergy?

A

reaction to ingredient that body mistakenly believes to be harmful

19
Q

4 mild allergy symptoms

A
  • wheezing
  • swelling in face/eyes
  • itching
  • hives
20
Q

2 severe allergy symptoms

A
  • death

- unconsciousness

21
Q

8 most common allergens

A
  • Fish
  • Peanuts
  • Wheat
  • Shellfish
  • Tree nuts
  • Eggs
  • Milk
  • Soy
22
Q

List 3 additives/their functions that may cause allergies

A
  • nitrates: meat, for redness
  • sulphites: fruit/veg, for freshness
  • MSG: enhance flavour
23
Q

What is the most significant type of health hazard?

A

-biological