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HNSC 1200 > UNIT 3 > Flashcards

UNIT 3 Flashcards

1
Q

botulism

A
  • an often-fatal food poisoning caused by botulinum toxin

- produced by clostridium botulinum bacterium that grows without oxygen in nonacidic canned foods

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2
Q

pasteurization

A
  • the treatment of milk with heat sufficient to kill certain pathogens commonly transmitted through milk; not a sterilization process
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3
Q

Hazard analysis critical control point (HACCP)

A
  • a systematic plan to identify and correct potential microbial hazards in the manufacturing distribution, and commercial use of food products
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4
Q

cross-contamination

A
  • the contamination of food through exposure to utensils, hands, or other surfaces that were previously in contact with a contaminated food
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5
Q

bovine spongiform encephalopathy (BSE) or mad cow disease

A
  • an often-fatal illness of cattle affecting the nerves and brain
  • caused by an oddly shaped protein (prion)
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6
Q

prion

A
  • an infective agent consisting of an unusually folded protein that disrupts normal cell functioning, causing disease
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7
Q

cyanogens

A
  • precursors to the deadly poison cyanide

- raw limabeans, tropical root vegetable cassava, fruit seeds

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8
Q

pesticides

A
  • chemicals used to control insects, diseases, weeds, fungi, and other pests on crops and around animals
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9
Q

residues

A
  • whatever remains

- in the case of pesticides, those amounts that remain on or in foods when people buy or use them

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10
Q

biotechnology

A
  • the science of manipulating biological systems or organisms to modify their prodcts or components or create new products
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11
Q

organic foods

A
  • product grown and processed without the use of synthetic chemicals
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12
Q

growth hormone bovine somatotropin (bST)

A
  • growth hormone of cattle

- which can be produced for agricultural use by genetic engineering

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13
Q

arsenic

A
  • a poisonous metallic element
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14
Q

contaminant

A
  • any substance occurring in food by accident
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15
Q

persistent

A
  • of a stubborn or enduring nature; with respect to food contaminants, the quality of remaining unaltered and unexcreted
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16
Q

bioaccumulation

A
  • the accumulation of a contaminant in the tissues of living things at higher and higher concentrations along the food chain
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17
Q

heavy metal

A
  • any of a number of mineral ions

- such as mercury

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18
Q

methylmercury

A
  • any toxic compound of mercury to which a characteristic chemical structure a methyl group, has been added, usually by bacteria in aquatic sediments
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19
Q

minamata disease

A
  • effects of mercury contamination
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20
Q

additives

A
  • substances that are added to foods but are normally not consumed by themselves as foods
21
Q

generally recognized as safe (GRAS) list

A
  • a list, established by the U.S FDA, of food additives long in use and believed to be safe
22
Q

toxicity

A
  • the ability of a substance to harm living organisms.
23
Q

margin of safety

A
  • reference to food additives, a zone between the concentration normally used and that which a hazard exists
24
Q

MSG symptom complex

A
  • the acute, temporary, and self-limiting reactions experienced by sensitive people upon ingesting a large dose of MSG
25
Q

incidental additives

A
  • substances that can get into food not through intentional introduction but as a result of contract with the food during growing, processing, packaging, storing,
26
Q

nutrient additives

A
  • Nutrient added to improve or to maintain the nutritional value of foods
27
Q

food borne illness

A
  • an illness transmitted to humans through food or water
28
Q

infection

A
  • multiplies and infects tissues in the body
29
Q

intoxication

A
  • produce toxins as they multiply which cause harm to tissues
30
Q

Canadian Food Inspection Agency

A
  • provides inspection services related to food safety, economic fraud, trade related requirements, plants and animals health programs
  • responsible for:
    1. controlling animal diseases and pests
    2. inspecting foods
    3. preventing fraud
    4. regulate seeds, feed and fertilizers
    5. diagnosing problems
    6. enforcing safety standards
31
Q

toxin

A
  • a chemical substance that can cause damage to a biological system
32
Q

growth hormone

A
  • used to enhance the growth of specific cells and increase food efficacy in animals
33
Q

antibiotics

A
  • used to treat infections that affect animal health
34
Q

food additives

A
  • substances added to food either intentionally or by accident that become part of the food and affect its characteristics (like colour or flavour)
35
Q

antimicrobial agents

A
  • preservatives that prevent spoilage by mould or bacterial growth
36
Q

antioxidants

A
  • preservatives that prevent rancidity of fats in foods and other damage to food caused by oxygen
37
Q

artificial colours

A
  • certified food colours, added to enhance appearance
38
Q

artificial flavors or flavour enhancers

A
  • chemicals that mimic natural flavors and those that enhance flavours
39
Q

bleaching agents

A
  • substances used when to whiten foods such as flour and cheese
  • eg. Peroxides
40
Q

chelating agents

A
  • molecules that bind other molecules
41
Q

nutrient additives

A
  • vitamins and minerals added to improve nutrient value
42
Q

preservatives

A
  • antimicrobial agents, antioxidants, chelating agents, radiation, and other additives that retard spoilage or preserve desired qualities
43
Q

thickening and stabilizing agents

A
  • ingredients that maintain emulsions, foam, or suspension or lend a desirable thick consistency to foods
44
Q

food allergy

A
  • an immune response to a food substance called antigens
45
Q

anaphylaxis/anaphylactic shock

A
  • a life threatening reaction to a food substance that affects multiple body systems
46
Q

food intolerance

A
  • an adverse reaction to food that does not involve an immune response
47
Q

lactose intolerance

A
  • condition characterized by impaired ability to digest lactose due to reduced amounts of the enzyme lactase
48
Q

celiac disease

A
  • an immune disorder that is characterized by damage to the intesitnal tract caused by exposure to gluten

HNSC 1200 (5 decks)

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