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Food Safety and Quality > Midterm Chapter 1-3 > Flashcards

Midterm Chapter 1-3 Flashcards

1
Q

What is the definition of food?

A

Any substance, which is intended for human consumption, but does not include cosmetics or tobacco, substances used only as drugs.

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2
Q

What is food loss?

A

When food is lost in the supply chain

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3
Q

What is food waste?

A

Discarding food

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4
Q

What is the rising use of corn?

A

Biofuels

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5
Q

What is the definition of health?

A

The complete physical mental and social well being

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6
Q

What is the leading cause of death?

A

Heart Disease

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7
Q

What are the biggest contributors to cancer?

A

Smoking, alcohol, and high BMI

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8
Q

What is BMI?

A

A person’s weight in kg divided by the square height in meters.

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9
Q

75% of our health care dollars go to treat _______.

A

Chronic diseases

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10
Q

What does NPS stand for?

A

National prevention strategy

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11
Q

What does NPS aim to guide our nation in?

A

the most effective and achievable means for improving health and well-being.

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12
Q

What are two things that can be done to promote healthy eating?

A

Improve nutritional quality and enhance food safety

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13
Q

What is quality?

A

The degree to which a set of inherent characteristics of an object fulfills requirements.

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14
Q

What is the definition of food safety?

A

Ensure that food will not cause harm to the consumer when it is prepared and eaten according to its intended use.

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15
Q

A moldy apple is an example of

A

Food safety

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16
Q

Moisture migration of an apple is an example of

A

Food quality

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17
Q

True or False. Food safety is a part of food quality.

A

True

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18
Q

What is the purpose of food fraud?

A

Economic gain

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19
Q

Who is responsible for food safety and quality?

A

Food industry sectors, consumers, and government

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20
Q

How do you define equilibrium states?

A

A reversible path in which all connecting intermediate states are equilibrium states

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21
Q

The critical point is where vapor and liquid are ______________.

A

Indistinguishable

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22
Q

Triple point is where ice, water, and vapor coexist in ____________________.

A

Thermodynamic equilibrium

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23
Q

Critical pressure

A

4.58 mm Hg

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24
Q

What is the water activity of fruits, veggies, meat, fish and milk?

A

0.95

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25
Q

Wet basis

A

x grams of water/100 g of food

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26
Q

Dry basis

A

x grams of water/100 g solids

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27
Q

Ross equation

A

A reasonable estimation for multicomponent solutions over the intermediate and high water activity ranges.

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28
Q

What does storage stability measure?

A

It measures how long food products retain optimal quality after production

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29
Q

What are protein hydrolysates?

A

the mixture of polypeptides, oligopeptides, and amino acids that are produced from various animal and plant protein sources using hydrolysis or fermentation.

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30
Q

What are the major functions of protein hydrolysates in foods?

A

In vitro food quality and In vivo nutritional quality

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31
Q

When the water activity is higher than 0.6, the higher the degree of hydrolysis, the greater the ___________ in the protein hydrolysates such as whey, egg white, mussel, and fish.

A

water holding capacity

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32
Q

True or False. Global protein hydrolysates market increased ~74% between 2016 and 2023.

A

True

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33
Q

What are the sources of high-concentrate proteins?

A

Whey and Milk

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34
Q

Hydrolysates segment split contain what?

A

Hypoallergenic infant, clinical Nutrition, and bodybuilding

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35
Q

What is a major hardening problem of commercial HPNB?

A

Bar hardening

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36
Q

True or False. No single causative mechanism should be responsible for bar hardening.

A

True

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37
Q

What are four possible mechanisms?

A

Moisture migration, phase separation, disulfide-induced protein aggregation, Maillard-induced protein polymerization

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38
Q

What is a protein aggregate?

A

Any self-associated state of a protein that is effectively irreversible under the conditions it forms and often but not always, is also a state in which the biological activity of the consistent proteins is compromised.

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39
Q

How can you classify protein aggregates?

A

Soluble, insoluble, native proteins, unfolded proteins, hydrolyzed proteins

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40
Q

A general term that is used to describe a complex sequence of chemical changes that result from the interactions of lipids with oxygen.

A

Lipid Oxidation

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41
Q

The formation of free radicals

A

intiation

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42
Q

What is a free radical?

A

molecules or atoms that have unpaired electrons

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43
Q

The free radical chain reactions

A

Propagation

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44
Q

The formation of non-radical products

A

Termination

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45
Q

The overall mechanism of lipid oxidation consists of ________ phases.

A

Three

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46
Q

A chemical reaction between reducing sugars and a primary amino group.

A

Non-enzymatic browning

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47
Q

What is an example of non-enzymatic browning reaction?

A

Maillard browning reaction

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48
Q

What is a reducing sugar?

A

Any sugar that contains a free carbonyl group

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49
Q

True or False. All monosaccharides are reducing sugars.

A

True

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50
Q

What are two disaccharides that are reducing sugars?

A

Lactose and maltose

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51
Q

What is not a reducing sugar?

A

Sucrose

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52
Q

What are the 3 stages of the Maillard reaction scheme?

A

Initial, intermediate, and final

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53
Q

What interactions affect food stability?

A

Hydrophobic and disulfide interactions

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54
Q

What is the only covalent side chain cross-link found in proteins?

A

Disulfide

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55
Q

What effect does moisture content have on protein denaturation?

A

The higher the moisture content the lower the denaturation temperature

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56
Q

Who said “Let food be thy medicine and medicine be thy food”?

A

Hippocrates

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57
Q

Food-based solutions to health and wellness would…..

A

Create a healthier citizenry
Reduce the incidence of chronic diseases
Decrease medical costs
Improve the quality of life

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58
Q

Create a healthier

A

Citizenry

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59
Q

Reduce the incidence of

A

chronic disease

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60
Q

decrease the medical

A

costs

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61
Q

improve the ________ of life

A

quality

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62
Q

What is a functional food?

A

Food and food components that provide a health benefit beyond basic nutrition.

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63
Q

What is foodborne illness?

A

An illness transmitted to humans by food

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64
Q

What is food safety?

A

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

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65
Q

Assurance is determined by what two practices?

A

GHPs/GMPs and HACCP

66
Q

A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect.

67
Q

Examples of biological foodborne hazards.

A

Bacteria, mold, viruses, parasites and prions

68
Q

What are examples of chemical foodborne hazards?

A

Plant toxins, animal toxins, agricultural and industrial chemicals

69
Q

What is food fraud?

A

Tampering or misrepresentation of food for economic gain

70
Q

What is a food contaminant?

A

Contaminants are substances that has not been intentionally added to food

71
Q

What are 3 origins of foodborne hazards?

A

Naturally occurring substances

Deterioration or decomposition of food

Contamination of the foods

72
Q

True or False. We know very little about food safety in history.

73
Q

What food supply is probably the safest in the world?

74
Q

What is an outbreak?

A

Two or more cases of similar illness resulting from the ingestion of a common food

75
Q

A chemical hazard to the food supply may occur when _______ or _____ of specific chemicals reach toxic levels.

A

levels or dosages

76
Q

What are hazards produced during food processing, storage, and preparation?

A

Food additives and Chemical residues

77
Q

An additive that is intentionally added for a specific purpose.

A

Direct additive

78
Q

An additive that is exposed during processing, packaging, or storing.

A

indirect additive

79
Q

Excess sodium has been implicated in the direct development of __________________.

A

hypertension

80
Q

What does LD mean?

A

Lethal Dose

81
Q

What is the daily recommended intake of sodium?

A

less than 2,300 milligrams

82
Q

What is the purpose of syn-propanethial-S-oxide?

A

Chemical triggers the tears

83
Q

What are critical effects of AA?

A

Potent human neurotoxin
Probable human carcinogen
Reproductive disruption in experimental animals

84
Q

AA is formed in the ____________ of biological matter.

85
Q

In November 2019, CDC has identified ____________ as a chemical of concern among people with cigarette or vaping, product use associated lung injury.

A

Vitamin E acetate

86
Q

What is a cooking carcinogen?

A

Acrylamide

87
Q

What foods contain AA?

A

French fries
cereal
coffee

88
Q

What two compounds form AA?

A

Asparagine and glucose

89
Q

What mechanism is part of AA formation?

A

Maillard Reaction

90
Q

What enzyme reduced acrylamide in cooked potato products?

A

Asparaginase

91
Q

What is cold-induced sweetening?

A

The accumulation of reducing sugars in potato tubers at low storage temps

92
Q

Invertase is an enzyme that catalyzes the hydrolysis of ___________.

93
Q

What are characteristics of GMO potatos?

A

Produce 90% less acrylamide
Lower reducing sugars
Resistance to late blight disease

94
Q

Only 3% of what are multi-state?

95
Q

What is the top foodborne illness?

96
Q

What is the top foodborne hospitalization in the U.S?

A

Nontyphoidal Salmonella

97
Q

What is the top foodborne death in the US?

A

Nontyphoidal Salmonella

98
Q

What are the 3 branches of food microbiology?

A

Beneficial, spoilage and pathogenic microorganisms

99
Q

What is the purpose of beneficial Microorganisms?

A

Food fermentation

100
Q

One-celled microorganisms in air, soil, water, and/or organic matter.

101
Q

Bacteria that does not retain crystal violet dye in the gram staining protocol.

A

Gram negative

102
Q

Bacteria that will retain the crystal violet dye when washed in a decolorizing solution.

A

Gram positive

103
Q

What is D value?

A

The time required at a certain temp to reduce the population by 90%

104
Q

What is food infection?

A

Illness resulting from ingestion of food containing large numbers if living bacteria or other Microorganisms.

105
Q

What is food intoxication?

A

An illness resulting from ingestion of food containing a toxin

106
Q

What is a toxin-mediated infection?

A

An illness that occurs when bacteria enter the intestinal tract and then start to produce the toxin in the intestine

107
Q

What bacterias cause food infections via colonization in the intestinal tract?

A

Salmonella and Listeria

108
Q

One of the most common causes of illnesses traced to contaminated foods and water.

A

Salmonella

109
Q

Where can you find salmonella?

A

Raw meat, poultry, eggs, milk, and dairy products.

110
Q

True or False. Salmonella is gram negative.

111
Q

Does Salmonella form spores?

112
Q

What can grow in sodium chloride concentrations as high as 4%?

A

Salmonella

113
Q

For salmonella when do symptoms develop?

A

12-14 hours

114
Q

Does Salmonella experience stress in the host??

115
Q

________ in the stomach

116
Q

The ______ antimicrobial effect of bile.

117
Q

Normal gut flora and ____________.

A

metabolites

118
Q

Intestinal peristalsis and cationic ____________ peptides present on the surface of epithelial cells.

A

antimicrobial

119
Q

What is involved in nutrient biosynthesis/uptake, stress response and repair of cell damage?

A

Housekeeping genes

120
Q

What is specific for salmonella encodes adaptations to overcome host defense mechanisms?

A

True virulence genes

121
Q

What mediates the expression of both groups of virulence genes?

A

Regulatory genes

122
Q

What is the pathogenesis of salmonellosis?

A

Intestinal epithelium, spread via systemic circulation, and induce acute inflammatory response

123
Q

What outbreak examples was given for salmonella?

A

(PCA) Peanut corporation of America

124
Q

Listeria is gram ________.

125
Q

Can listeria survive cold temperatures?

126
Q

True or False. Listeria is motile.

127
Q

What is the pathogenesis of listeriosis?

A

Transported by lymph nodes to liver, released in the cytosol, spread without leaving the intracellular environment

128
Q

What is an example of a food intoxication?

A

Clostridium

129
Q

What is the most common cause of clostridium?

A

Improper home canned food

130
Q

What bacteria is anaerobic?

A

Clostridium

131
Q

True or false. Clostridium is very heat resistant.

132
Q

What produces botulinum nerotoxins?

A

Clostridium

133
Q

What bacteria is heat labile?

A

Clostridium

134
Q

What is the pathogenesis of botulism?

A

Neurotoxin is synthesized during cellular growth, transported via bloodstream to neuromuscular junctions, block synapses to muscle fibers

135
Q

What was the first biological toxin used for good purposes(treatment of human disease)?

136
Q

Clostridium perfringens, campylobacter jejuni and vibrio are examples of….

A

Toxin mediated infections

137
Q

Where can you find clostridium perfringens?

138
Q

What bacteria is anaerobic but aerotolerant?

A

Clostridium perfringens

139
Q

Clostridium perfringens forms spore-forming rods that are heat resistant. True or False.

140
Q

What produced CPE?

A

Clostridium perfringens

141
Q

What is a type A enterotoxin?

A

Clostridium perfringens

142
Q

What has an infection of about 10^7-10^9 cells?

A

Clostridium perfringens

143
Q

What are the principle vehicles for Campylobacter jejuni?

A

Poultry and unpasteurized milk

144
Q

What can be carried by healthy cattle, flies on farms, and non chlorinated water?

A

Campylobacter jejuni

145
Q

Is Campylobacter jejuni gram negative and motile?

146
Q

What is the leading cause of bacterial diarrhea?

A

campylobacteriosis

147
Q

What involves mucus colonization of the small intestinal surface and subsequent enterotoxin leading to diarrhea?

A

campylobacteriosis

148
Q

What is an organization that live on or within another organism at the host’s expense without any useful return?

149
Q

What is a single celled microscopic organism that can perform all necessary functions of metabolism and reproduction?

150
Q

Foodborne parasites require a _____ to complete their life cycle.

151
Q

What is a large multicellular organism that is generally visible to the naked eye in its adult stages?

152
Q

Members of the cat family are definitive hosts of?

A

Toxoplasma gondii

153
Q

What are the infection routes of Toxoplasma gondii?

A

fecal-oral routes and transplacental transmission

154
Q

What is something most infected people are not aware of?

A

Toxoplasmosis

155
Q

What can be reactivated?

A

Toxoplasma infection

156
Q

Who is most likely develop severe toxoplasmosis?

A

infants and a person with a severely weakened immune system

157
Q

What study is related to cat poop?

A

Can cat poop cause mental illness?

158
Q

How do we define equilibrium states?

A

A reversible path is one which all connecting intermediate states are equilibrium states

159
Q

Critical point is where vapor and liquid are _______________.

A

Indistinguishable

160
Q

What is triple point?

A

ice, water, and vapor coexist in thermodynamic equilibrium

Food Safety and Quality (8 decks)

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