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.
2
Q
What is food loss?
A
When food is lost in the supply chain
3
Q
What is food waste?
A
Discarding food
4
Q
What is the rising use of corn?
A
Biofuels
5
Q
What is the definition of health?
A
The complete physical mental and social well being
6
Q
What is the leading cause of death?
A
Heart Disease
7
Q
What are the biggest contributors to cancer?
A
Smoking, alcohol, and high BMI
8
Q
What is BMI?
A
A person’s weight in kg divided by the square height in meters.
9
Q
75% of our health care dollars go to treat _______.
A
Chronic diseases
10
Q
What does NPS stand for?
A
National prevention strategy
11
Q
What does NPS aim to guide our nation in?
A
the most effective and achievable means for improving health and well-being.
12
Q
What are two things that can be done to promote healthy eating?
A
Improve nutritional quality and enhance food safety
13
Q
What is quality?
A
The degree to which a set of inherent characteristics of an object fulfills requirements.
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.
15
Q
A moldy apple is an example of
A
Food safety
16
Q
Moisture migration of an apple is an example of
A
Food quality
17
Q
True or False. Food safety is a part of food quality.
A
True
18
Q
What is the purpose of food fraud?
A
Economic gain
19
Q
Who is responsible for food safety and quality?
A
Food industry sectors, consumers, and government
20
Q
How do you define equilibrium states?
A
A reversible path in which all connecting intermediate states are equilibrium states
21
Q
The critical point is where vapor and liquid are ______________.
A
Indistinguishable
22
Q
Triple point is where ice, water, and vapor coexist in ____________________.
A
Thermodynamic equilibrium
23
Q
Critical pressure
A
4.58 mm Hg
24
Q
What is the water activity of fruits, veggies, meat, fish and milk?
A
0.95
25
Wet basis
x grams of water/100 g of food
26
Dry basis
x grams of water/100 g solids
27
Ross equation
A reasonable estimation for multicomponent solutions over the intermediate and high water activity ranges.
28
What does storage stability measure?
It measures how long food products retain optimal quality after production
29
What are protein hydrolysates?
the mixture of polypeptides, oligopeptides, and amino acids that are produced from various animal and plant protein sources using hydrolysis or fermentation.
30
What are the major functions of protein hydrolysates in foods?
In vitro food quality and In vivo nutritional quality
31
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.
water holding capacity
32
True or False. Global protein hydrolysates market increased ~74% between 2016 and 2023.
True
33
What are the sources of high-concentrate proteins?
Whey and Milk
34
Hydrolysates segment split contain what?
Hypoallergenic infant, clinical Nutrition, and bodybuilding
35
What is a major hardening problem of commercial HPNB?
Bar hardening
36
True or False. No single causative mechanism should be responsible for bar hardening.
True
37
What are four possible mechanisms?
Moisture migration, phase separation, disulfide-induced protein aggregation, Maillard-induced protein polymerization
38
What is a protein aggregate?
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.
39
How can you classify protein aggregates?
Soluble, insoluble, native proteins, unfolded proteins, hydrolyzed proteins
40
A general term that is used to describe a complex sequence of chemical changes that result from the interactions of lipids with oxygen.
Lipid Oxidation
41
The formation of free radicals
intiation
42
What is a free radical?
molecules or atoms that have unpaired electrons
43
The free radical chain reactions
Propagation
44
The formation of non-radical products
Termination
45
The overall mechanism of lipid oxidation consists of ________ phases.
Three
46
A chemical reaction between reducing sugars and a primary amino group.
Non-enzymatic browning
47
What is an example of non-enzymatic browning reaction?
Maillard browning reaction
48
What is a reducing sugar?
Any sugar that contains a free carbonyl group
49
True or False. All monosaccharides are reducing sugars.
True
50
What are two disaccharides that are reducing sugars?
Lactose and maltose
51
What is not a reducing sugar?
Sucrose
52
What are the 3 stages of the Maillard reaction scheme?
Initial, intermediate, and final
53
What interactions affect food stability?
Hydrophobic and disulfide interactions
54
What is the only covalent side chain cross-link found in proteins?
Disulfide
55
What effect does moisture content have on protein denaturation?
The higher the moisture content the lower the denaturation temperature
56
Who said "Let food be thy medicine and medicine be thy food"?
Hippocrates
57
Food-based solutions to health and wellness would.....
Create a healthier citizenry
Reduce the incidence of chronic diseases
Decrease medical costs
Improve the quality of life
58
Create a healthier
Citizenry
59
Reduce the incidence of
chronic disease
60
decrease the medical
costs
61
improve the ________ of life
quality
62
What is a functional food?
Food and food components that provide a health benefit beyond basic nutrition.
63
What is foodborne illness?
An illness transmitted to humans by food
64
What is food safety?
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
65
Assurance is determined by what two practices?
GHPs/GMPs and HACCP
66
A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect.
Hazard
67
Examples of biological foodborne hazards.
Bacteria, mold, viruses, parasites and prions
68
What are examples of chemical foodborne hazards?
Plant toxins, animal toxins, agricultural and industrial chemicals
69
What is food fraud?
Tampering or misrepresentation of food for economic gain
70
What is a food contaminant?
Contaminants are substances that has not been intentionally added to food
71
What are 3 origins of foodborne hazards?
Naturally occurring substances
Deterioration or decomposition of food
Contamination of the foods
72
True or False. We know very little about food safety in history.
True
73
What food supply is probably the safest in the world?
U.S.
74
What is an outbreak?
Two or more cases of similar illness resulting from the ingestion of a common food
75
A chemical hazard to the food supply may occur when _______ or _____ of specific chemicals reach toxic levels.
levels or dosages
76
What are hazards produced during food processing, storage, and preparation?
Food additives and Chemical residues
77
An additive that is intentionally added for a specific purpose.
Direct additive
78
An additive that is exposed during processing, packaging, or storing.
indirect additive
79
Excess sodium has been implicated in the direct development of __________________.
hypertension
80
What does LD mean?
Lethal Dose
81
What is the daily recommended intake of sodium?
less than 2,300 milligrams
82
What is the purpose of syn-propanethial-S-oxide?
Chemical triggers the tears
83
What are critical effects of AA?
Potent human neurotoxin
Probable human carcinogen
Reproductive disruption in experimental animals
84
AA is formed in the ____________ of biological matter.
Heating
85
In November 2019, CDC has identified ____________ as a chemical of concern among people with cigarette or vaping, product use associated lung injury.
Vitamin E acetate
86
What is a cooking carcinogen?
Acrylamide
87
What foods contain AA?
French fries
cereal
coffee
88
What two compounds form AA?
Asparagine and glucose
89
What mechanism is part of AA formation?
Maillard Reaction
90
What enzyme reduced acrylamide in cooked potato products?
Asparaginase
91
What is cold-induced sweetening?
The accumulation of reducing sugars in potato tubers at low storage temps
92
Invertase is an enzyme that catalyzes the hydrolysis of ___________.
sucrose
93
What are characteristics of GMO potatos?
Produce 90% less acrylamide
Lower reducing sugars
Resistance to late blight disease
94
Only 3% of what are multi-state?
Outbreaks
95
What is the top foodborne illness?
Norovirus
96
What is the top foodborne hospitalization in the U.S?
Nontyphoidal Salmonella
97
What is the top foodborne death in the US?
Nontyphoidal Salmonella
98
What are the 3 branches of food microbiology?
Beneficial, spoilage and pathogenic microorganisms
99
What is the purpose of beneficial Microorganisms?
Food fermentation
100
One-celled microorganisms in air, soil, water, and/or organic matter.
Bacteria
101
Bacteria that does not retain crystal violet dye in the gram staining protocol.
Gram negative
102
Bacteria that will retain the crystal violet dye when washed in a decolorizing solution.
Gram positive
103
What is D value?
The time required at a certain temp to reduce the population by 90%
104
What is food infection?
Illness resulting from ingestion of food containing large numbers if living bacteria or other Microorganisms.
105
What is food intoxication?
An illness resulting from ingestion of food containing a toxin
106
What is a toxin-mediated infection?
An illness that occurs when bacteria enter the intestinal tract and then start to produce the toxin in the intestine
107
What bacterias cause food infections via colonization in the intestinal tract?
Salmonella and Listeria
108
One of the most common causes of illnesses traced to contaminated foods and water.
Salmonella
109
Where can you find salmonella?
Raw meat, poultry, eggs, milk, and dairy products.
110
True or False. Salmonella is gram negative.
True
111
Does Salmonella form spores?
No
112
What can grow in sodium chloride concentrations as high as 4%?
Salmonella
113
For salmonella when do symptoms develop?
12-14 hours
114
Does Salmonella experience stress in the host??
Yes
115
________ in the stomach
low pH
116
The ______ antimicrobial effect of bile.
Strong
117
Normal gut flora and ____________.
metabolites
118
Intestinal peristalsis and cationic ____________ peptides present on the surface of epithelial cells.
antimicrobial
119
What is involved in nutrient biosynthesis/uptake, stress response and repair of cell damage?
Housekeeping genes
120
What is specific for salmonella encodes adaptations to overcome host defense mechanisms?
True virulence genes
121
What mediates the expression of both groups of virulence genes?
Regulatory genes
122
What is the pathogenesis of salmonellosis?
Intestinal epithelium, spread via systemic circulation, and induce acute inflammatory response
123
What outbreak examples was given for salmonella?
(PCA) Peanut corporation of America
124
Listeria is gram ________.
positive
125
Can listeria survive cold temperatures?
Yes
126
True or False. Listeria is motile.
True
127
What is the pathogenesis of listeriosis?
Transported by lymph nodes to liver, released in the cytosol, spread without leaving the intracellular environment
128
What is an example of a food intoxication?
Clostridium
129
What is the most common cause of clostridium?
Improper home canned food
130
What bacteria is anaerobic?
Clostridium
131
True or false. Clostridium is very heat resistant.
True
132
What produces botulinum nerotoxins?
Clostridium
133
What bacteria is heat labile?
Clostridium
134
What is the pathogenesis of botulism?
Neurotoxin is synthesized during cellular growth, transported via bloodstream to neuromuscular junctions, block synapses to muscle fibers
135
What was the first biological toxin used for good purposes(treatment of human disease)?
Botulinum
136
Clostridium perfringens, campylobacter jejuni and vibrio are examples of....
Toxin mediated infections
137
Where can you find clostridium perfringens?
Meats
138
What bacteria is anaerobic but aerotolerant?
Clostridium perfringens
139
Clostridium perfringens forms spore-forming rods that are heat resistant. True or False.
True
140
What produced CPE?
Clostridium perfringens
141
What is a type A enterotoxin?
Clostridium perfringens
142
What has an infection of about 10^7-10^9 cells?
Clostridium perfringens
143
What are the principle vehicles for Campylobacter jejuni?
Poultry and unpasteurized milk
144
What can be carried by healthy cattle, flies on farms, and non chlorinated water?
Campylobacter jejuni
145
Is Campylobacter jejuni gram negative and motile?
Yes
146
What is the leading cause of bacterial diarrhea?
campylobacteriosis
147
What involves mucus colonization of the small intestinal surface and subsequent enterotoxin leading to diarrhea?
campylobacteriosis
148
What is an organization that live on or within another organism at the host's expense without any useful return?
Parasite
149
What is a single celled microscopic organism that can perform all necessary functions of metabolism and reproduction?
Protozoa
150
Foodborne parasites require a _____ to complete their life cycle.
host
151
What is a large multicellular organism that is generally visible to the naked eye in its adult stages?
Helminth
152
Members of the cat family are definitive hosts of?
Toxoplasma gondii
153
What are the infection routes of Toxoplasma gondii?
fecal-oral routes and transplacental transmission
154
What is something most infected people are not aware of?
Toxoplasmosis
155
What can be reactivated?
Toxoplasma infection
156
Who is most likely develop severe toxoplasmosis?
infants and a person with a severely weakened immune system
157
What study is related to cat poop?
Can cat poop cause mental illness?
158
How do we define equilibrium states?
A reversible path is one which all connecting intermediate states are equilibrium states
159
Critical point is where vapor and liquid are _______________.
Indistinguishable
160
What is triple point?
ice, water, and vapor coexist in thermodynamic equilibrium
