Organics, GMOs , food safety Flashcards
(81 cards)
1
Q
Gene that expresses a desired ___ is extracted from cell
A
trait
2
Q
Gene is combined with the ___ of a host cell that lacks this gene
A
DNA
3
Q
Host cell containing recombinant DNA is ____, resulting in many copies of the gene
A
cultured
4
Q
Gene is extracted and inserted into the DNA of cells of an ____ that lacks this gene
A
organism
5
Q
cells produce an organism that ____ the desired trait
A
expresses
6
Q
Genetic material/DNA of an organism is ____ to bring about specific changes in its seeds or offspring
A
altered
7
Q
Recombinant DNA technology:
A
type of genetic modification in which scientists combine DNA from different sources to produce a transgenic organism that expressed a desired trait
8
Q
Commercial success of GM foods is _____
A
not guaranteed - welcome in some countries, outlawed in others
9
Q
Various chemicals can ____ and even ___ in foods
A
persit, accumulate
10
Q
Residues on foods include:
A
- persistent organic pollutants (POPs)
- pesticides - insecticides, herbicides, and fungicides
- hormones and antibiotics
11
Q
Bioaccumulation of POPs stages:
A
- industrial wastes released into water
- plant & animal plankton b/c contaminated
- contam. plankton consumed by small fish
- consumer purchases contaminated fish at market and consumes pollutants in fish
- large fish (tuna, sworfish) consume smaller contaminated fish
12
Q
Persistent organic pollutants (POPs):
A
chemicals releasted into the atmosphere from industry, agriculture, automobiles, and waste disposal
13
Q
POPs are found in ____ categories of foods
A
all
14
Q
POPs contain:
A
- mercury and lead
- PCBs
- dioxins
15
Q
_____ are used to help protect against crop losses, reduce the incidence of disease, and increase crop yields
A
Pesticides
16
Q
Most common pesticides:
A
insecticides, herbicides, fungicides
17
Q
pesticides can be ____ or ______
A
natural, synethetic
18
Q
pesticides can remain as ____ on foods
A
toxins
19
Q
Some pesticides don’t wash off…such as:
A
- Bifenthrin
- vinoclozolin
- chlorpyrifios
20
Q
- ‘Fruit & Veggie’ washing agents might slightly ____ rinsing, but not by much - same as scrubbing with water
A
increase
21
Q
Depending on the specific pesticide, only about ____% will rinse off, if any
A
15-95
22
Q
Organic foods have a philosophy of not using _____. According to the CFIA, ___ contain pesticides
A
pesticides, roughly 1/2
23
Q
organic foods are grown without the use of ______
A
synthetic pesticides
24
Q
Organic products Regulations were put into place in ____ in Canada
A
2009
25
Approx. ___% of all farms in canada are certified organic farms
1.7
26
For organic foods, __% of ingredients are organic
95
27
made with organic ingredients: __% or more of ingredients are organic
75
28
In organic fruits & veges some may contain higher vitamins __ & __, and some _______
E &C, antioxidant phytochemicals
29
Other reasons to consider organic foods:
- reduced environmental impact
- maintain soil fertility
- maintain biological diversity
- recycle resources
- support local growers
30
What are food additives?
substances intentionally put into food to enhance appearence, palatability, and quality
31
food additives usage is regulated by health authorities according to canada's food and drug act, but still remains _____
controversial
32
natural food additives include:
beet juice, salt, citric acid
33
many other additives are _______ added to food
synthetic chemicals
34
additives can be used for:
adding flavour, colour, nutrients to foods
35
These agents such as essential oils or spices are used to replace flavour lost during processing:
Flavouring agents
36
Flavour enhancers do not have ____ of their own: e.g. malitol, MSG
flavour
37
Beet juice or Lycopene (red), beta-carotene(yellow), & caramel (brown) are ____ colouring agents
natural
38
Vitamin E, ascorbic acid ( Vit.C) are added as _____ & as _____
antioxidants, nutrients
39
Vitamin D, calcium, folate, & iodine are added as ____
nutrients
40
other food additives include:
- texturizers, stabilizers, thickening agents, or emulsifiers that change the consistency of processed foods
- Humectants are desiccants that maintain proper moisture levels
- bleaching agents that change colour of food
41
Food-borne illness:
illness transmitted from food or water that contains an infectious agent, poisonous substance, or a protein causing an immune reaction
42
__ million Canadians report food-borne illness each year. Many go unreported.
11
43
__ people died during 2008 Maple Leaf Foods product recall
23
44
Food production:
- has become increasingly complex
- oversight has decreased
- more foods are mass produced
- ingredients come from various sources
- contamination can occur at any point from farm to table
45
Common bacterial causes of food-borne illness from Farms:
- animals raised for meat can harbour harmful micro-organisms
- crops can be contaiminated with pollutants or pesticides
- contamination can occur during animal slaughter or from harvesting, sorting, washing, packing, storage of crops
46
some foods, such as ___ may go from farm directly to market, but most foods are processed
produce
47
At each site, ____,_____ or _____ may contaminate foods
people, equipment or environments
48
foods must be transported in ________ to prevent multiplication of micro-organisms and microbial toxins
clean, refrigerated vehicles and containers
49
employees of food markets and restaraunts may contaminate food during:
storage, prep, or service
50
conditions such as inadequate ____ or ____ may promote multiplication of micro-organisms or microbial toxins
refrigeration, heating
51
consumers may contaminate foods with:
unclean hands, utensils, or surfaces
52
What causes food-borne illness?
Micro-organisms
53
2 types of food-borne illness:
- food infections
| - food intoxications
54
food infections:
illness resulting from eating food contaminated with living organisms
55
food intoxications:
illness resulting from eating good in which microbes have secreted toxins (poisons)
56
_____ & ____ are the most common microbes causing food-borne illnesses
bacteria and viruses
57
other sources of contamination include
helminths, fungi, prions
58
of the bacteria, the most common food contaminants are:
Campylobacter jejuni
- Salmonella
- E Coli
59
Viruses causing illness include
norovirus, hep A and E
60
helminths (microbe causing illness)
- worms, such as tapeworms, flukes, roundworms
61
Giardia
causing diarrheal illness called giardiasis; common in untreated water
62
This microbe causing illness are most commonly the cause of water-borne illness
protozoa
63
this microbe causing illness cause food spoilage
fungi (yeast and mould)
64
this microbe is a infectious, self-replicating protein found in animal tissue: e.g., BSE
Prions
65
Microbes cause illness by secreting _____
toxins
66
Clostridium botoulinum produces ____ toxin, which blocks nerve transmissions to muscles
botulism
67
Toxins can be ____ (damage the NS) or _____(damage the gastrointestinal tract)
neurotoxins, enterotoxins
68
Fungi produce ____ - an example is aflatoxin produced by mouldy crops
mycotoxins
69
These toxins are among the most common marine toxins
Ciguatoxins
70
potatoes that have turned green contain the toxin _____
solanine
71
Diagnosing a food-borne illness:
- specimen must be obtained and cultured in a lab
- fecal cultures are usually analyzed
- all levels of public health system collect info
- 'national notifiable diseases' must be reported to the PHAC
72
Defense against Microbes
- antimicrobial enzymes in saliva
- HCL in stomach (strong acid env.)
- vomiting and diarrhea help expel microbes
- immune system is activated
- generalized inflammatory response: nausea, fatigue, fever, muscle cramps
73
Growth-favouring conditions: 'FATTOM'
```
F - food type
A - acidity
T - time
T - temperature
0 - oxygen
M - moisture
```
74
when preparing foods at home, be sure to:
- wash hands/kitcehn surfaces often
- seperate foods to prevent cross contamination
- cook foods to proper temperatures
- chill foods soon after cooking to prevent microbes from growing
75
safe zone is
- 34 degres F - 40 (1 degree C -4.5)
76
preventing food-borne illnesses:
- foods should be cooked thoroughly to kill microbes
- leftovers should be stored in fridge for limited period of time
- food should be thawed slowly in fridge
- when shopping, purchase refrigerated and frozen foods last
77
reheating left over food destroys bacteria but not the _____
toxin
78
Staphylococcus aureus
bacteria on cooked food when served by person with unwashed hands
79
When travelling, avoid:
raw foods, salads, uspasteurized milk, uncooked fruits and veges
- only drink bottled water or soda, boiled beverages such as tea, fermented drinks like beer and wine
80
Spoilage can be prevented in these ancient ways:
salting or sugaring
- drying the food
- smoking
- cooling
81
More modern techniques of spoilage are:
- industrial canning
- pasteurization
- aseptic packaging, modifed atmosphere packaging, high pressure processing
- chemical preservatives
- irradication
