Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Foods Facts And Fallacies > Unit 3 > Flashcards

Unit 3 Flashcards

1
Q

What does Health Canada do

A

Establishes policies, regulations, and standards that govern the safety and nutritional quality of food sold in Canada

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

4 responsibilities of Health Canada

A

Food safety policy
Standard setting
Risk assessment
Analytical testing research audit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

______ was created in April 1997 and reports to the Minister of Agriculture and Agri-food

A

The Canadian Food Inspection Agency (CFIA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does CFIA do

A

Provides inspection services, enforced the standards and policies set by Health Canada
Work from farm to table

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

6 responsibilities of CFIA

A 
Controlling animal disease and pests 
Inspecting foods
Preventing fraud
Regulate seeds, feed, and fertilizers
Diagnosing problems
Enforcing safety standards
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What year did the safe food for Canadians act come into effect

A

2015

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Makes food as safe as possible
Protects consumers by targeting unsafe practices
Implements tougher penalties for risky activities
Provides better control over imports
Instituted a more consistent inspection regime
Strengthens food traceability

This are the promises of _______

A

The safe food for Canadians act

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Food borne illness can often be mistaken for ______ because of similar symptoms

A

Viral illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Who is most at risk of food borne illness

A

Old
Young
Immunocompromised
Pregnant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the 3 types of hazards of food borne illness

A

Biological - bacterial, viral, fungal etc.
Chemical - toxins, antibiotics
Physical - foreign matter (plastic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What type of hazard is associated with the greatest amount of food borne illness

A

Biological

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the difference between infection and intoxication

A

Infection = bacteria multiple and infect tissues

Intoxication = bacteria produce toxins in food or body as they multiply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What causes the symptoms of infection

A 
Diarrhea = imbalance of osmotic pressure
Vomiting = damaged cells in intestinal tract signal brain to trigger vomiting
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Incubation period of food borne illnesses

A

12 hours to 2 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Name 2 bacteria that cause INFECTION

A

Salmonella, shigella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Name 2 bacteria that cause INTOXICATION

A

Staph aureus, C botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the incubation period for intoxication

A

A few hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What do toxins do in the body

A

Cause damage to the cells that line the intestinal tract, and can cause kidney damage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

6 things microorganisms need to grow

A 
Food
Acid (pH 4.6-7)
Temp
Time 
Oxygen (maybe)
Moisture
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

5 ways to avoid microbial growth

A

Decreasing pH (acid)
Keeping foods refrigerated (temp)
Not leaving foods at room temp for more than 2 hours (time)
Wrapping foods tightly to avoid contact with Oxygen (oxygen)
Drying foods (moisture)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

____ is the leading cause of food borne illness

A

Salmonella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

3 sources of salmonella

A

Environment
Animal feed
Intestines of animals (especially chicken)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

5 food sources of salmonella

A 
Raw meats 
Raw eggs
Unpasteurized (raw) milk
Sprouts
Unwashed fruits and veggies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How long does it take for symptoms of salmonella to appear

A

1-3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the duration of symptoms of salmonella

A

1-4 days, up to 7 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Long term complications of salmonella

A

Severe arthritic symptoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Where is staph aureus found on the body in healthy people

A

Nasal passage, throat, hair and skin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Staph aureus can cause _____ (4)

A

Boils
Pimples
Skin infections
Toxic shock syndrome

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Environmental sources of staph aureus (7)

A 
Air
Dust
Sewage
Water
Milk
Food
Equipment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How is staph aureus usually spread

A

Sick food handlers contaminate materials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

True or false: people with staph aureus infection can pass the bacteria but not the toxin

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How many different toxins can staph aureus make

A

7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

True or false: staph aureus toxins can be destroyed by cooking

A

False: they are heat resistant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

4 foods contaminated by staph aureus

A

Meat
Eggs
Mayonnaise products (salads, sandwich fillings)
Cream products (pastries)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How long for onset of staph aureus symptoms

A

30 min to 8 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Duration of symptoms for staph aureus

A

24-48 hours, up to 3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

E. coli often lives in the ______ of animals and humans

A

Intestinal tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Hamburger disease refers to which bacteria

A

E. coli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

3 food sources of E. coli

A

Raw meat
Raw milk
Raw fruit juice (unpasteurized)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

True or false: unlike other bacteria, E. coli is a surface contaminant meaning it does not penetrate to the center of food

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

How long until symptoms are seen for E. coli

A

12-18 hours, up to 8 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Duration of symptoms for E. coli

A

2-9 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Hemolytic uremic syndrome is caused by ______ and can cause ______

A

E. coli

Acute kidney failure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

The population of New York could be wiped out by ______ of c botulinum

A

1 tsp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Where is c botulinum found in nature

A

Soil
Water
Plants
Intestinal tracts of animals and fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Mode of action for botulism

A

Toxin blocks nerve function, causing paralytic illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

C botulinum is what pH (high vs neutral vs low) and what type of storage

A

Low pH canned foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What food is a natural source of c botulinum spores

A

Honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

How long until symptoms are seen for c botulinum

A

12-24 hours up to 72 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Botulism symptoms (4)

A

Double vision
Inability to swallow
Speech difficulty
Progressive paralysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

True or false: most people will recover from botulism without treatment

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

True or false: botulinum toxin is killed at 100°C but the spores are killed at 120°C

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

HACCP stands for

A

Hazard Analysis Critical Control Point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What are critical control points

A

Points during the food production process that need to be controlled to ensure the safety of the food product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

3 reasons why HACCP was designed

A

Identify hazards that could occur to foods during their preparation

Identify control steps in food production that ensure a safe product

Monitor these steps to ensure they are being controlled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

7 principals of HACCP

A
  1. Conduct a hazard analysis
  2. Determine critical control points
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record keeping and documentation procedures
57
Q

5 stages where you can control food safety at home

A 
Shopping
Storage
Prep
Serving
Handling of leftovers
58
Q

What are transmissible spongiform encephalopathies

A

Diseases that cause the brain to become filled with holes

59
Q

What causes TSE’s

60
Q

What is the difference between PrPc and PrPsc

A 
PrPc = normal protein 
PrPsc = bad prion
61
Q

Creutzfeldt Jacob disease:

  • disease in humans
  • target age
  • end result and time range
A

Dementia
65+ years old
Death within 1-10 years

62
Q

True or false: new variant CJD affects teens and young adults, and is caused by BSE

63
Q

Another name for BSE is ____

A

Mad cow disease

64
Q

Symptoms of BSE in cattle (3)

A

Convulsions
Loss of coordination
Behavioural changes

65
Q

How did BSE originate

A

Feeding cattle bone meal from sheep infected with scrapie

66
Q

What are SRM in reference to cattle

A

30+ months = skull, brain, nerves attached to brain, eyes, tonsils, spinal cord, dorsal root ganglia

All ages = distal ileum

67
Q

What is BPA

A

A chemical used in the production of hard, clear plastic called polycarbonate and epoxy resins

68
Q

Effects of BPA in humans

A

Estrogen- like activity

Endocrine disruption

69
Q

How do you tell if a bottle has polycarbonate plastic

A

Check for recycling category number 7 on the bottle (7 PC)

70
Q

How is Hep A usually transmitted

A

fecal-oral route

71
Q

How long until symptoms appear for Hep A

A

4 weeks, anywhere from 15-50 days

72
Q

True or False: hep A virus is shed in faces before symptoms are seen

73
Q

Duration of symptoms for Hep A

A

2 weeks to 6 months

74
Q

Hep A is commonly acquired from eating ____

A

Shellfish from contaminated water

75
Q

Norovirus is commonly acquired from eating ___

A

Shellfish from contaminated water

76
Q

True or False: Norovirus is heat resistant

77
Q

How long until symptoms appear for Norovirus

A

1-2 days, as soon as 12 hours

78
Q

True or False: Norovirus is shed in feces after the onset of symptoms

A

False, prior to symptom onset

79
Q

True or false: Norovirus can be found in faeces and vomit for several days after recovery

80
Q

Duration of symptoms for Norovirus

81
Q

“stomach flu” refers to an infection with what microorganism

82
Q

True or false: Norovirus can survive high levels of chlorine (i.e. bleach solutions) and are stable on surfaces

83
Q

What are mycotoxins

A

Toxins produced by molds growing on food

84
Q

True or false: Molds need more moisture to grow than bacteria do

85
Q

Mycotoxin production is stimulated at lower or higher temperatures?

86
Q

How many mycotoxins have been identified?

87
Q

Which of the following are symptoms of mycotoxins:

  • food borne illness symptoms
  • hallucinations
  • kidney disorders
  • liver cancer
  • kidney stones
  • bone marrow destruction
  • gangrenous ergotism
  • boil/ wart formation
A
  • food borne illness symptoms
  • kidney disorders
  • liver cancer
  • bone marrow destruction
  • gangrenous ergotism
88
Q

Asperigillus flavus creates what toxin

89
Q

Aflatoxin is common in what foods

A

nuts, grains, beans

90
Q

Aflatoxin is a strong carcinogen for what organ

91
Q

What is a toxin

A

a chemical substance that can cause damage to a biological system

92
Q

Solaine is found in ______ and has ______ properties

A

potatoes

narcotic

93
Q

True or false: Solaine cannot be destroyed by cooking, but is made in the green layer of skin which can be peeled off

94
Q

Cyanogens release free _______ molecules, which causes ______

A

HCN (hydrocyanic acid)

respiratory inhibition

95
Q

Cyanogens are found in what foods

A

lima beans
fruit seeds
tubers (cassava)

96
Q

Long term consumption of cyanogens can lead to ____

A

ataxic neuropathy

97
Q

Goitrogens are found in _____ and cause _____ due to _____

A

garbage and cruciferous veggies
goiter (enlargement of thyroid gland)
inhibition of proper iodine use

98
Q

True or false: Marine toxins are produced by dinoflagellates not fish

99
Q

Paralytic shellfish poisoning is caused by what toxin

A

Saxitoxins

100
Q

Paralytic shellfish poisoning symptoms take how long to develop, and how long to cause death

A

30 min

a few hours

101
Q

True or false: Saxitoxins and ciguatera are both heat stable

102
Q

Ciguatera is caused by consumption of what type of fish

A

tropical herbivorous reef fish

103
Q

How long for symptoms of ciguatera to appear

104
Q

True or false: Symptoms of ciguatera can reappear for up to 25 years

105
Q

Hot/cold inversion, diarrhea, and temporary blindness are symptoms of what type of marine toxin

106
Q

Neurotoxic shellfish poisoning is caused by what toxin

A

Brevitoxins

107
Q

Brevitoxin symptoms last how long

A

a few days

108
Q

Diarrhetic shellfish poisoning is caused by what toxin

A

okadaic acid (resembles brevitoxins)

109
Q

Symptoms of diarrhetic shellfish poisoning take how long to appear

A

a few minutes

110
Q

Amnesic shellfish poisoning is caused by what toxin

A

Domoic acid (analog of glutamic acid)

111
Q

Domoic acid binds _____ receptors and causes overstimulation and death of ____ cell

A

glutamate

brain

112
Q

Irreversible short term memory loss is a symptom of what marine toxin

A

Domoic acid

113
Q

The Pest Control Products Act regulates ____

A

Pesticides

114
Q

Acceptable Daily Intake (ADI) and Maximum Residue Limits (MRLs) are researched with regards to what

A

Pesticides and antibiotics

115
Q

Pesticides are re-evaluated every ___ years

116
Q

True or false: growth hormones are allowed in Canada and the US but banned in Europe

117
Q

Growth hormones are only permitted in what animal in Canada

118
Q

True or false: bST (bovine somatotropin) is the hormone used for dairy cattle

A

False, it is not allowed in dairy cattle

119
Q

Lead causes failure in what body parts

A

kidney, liver, nervous system, bone marrow

120
Q

Cadmium causes damage in what organs

A

liver and kidney

121
Q

___ causes slow developing

___ displaces minerals

A

Cadmium

Lead

122
Q

True or false: Arsenic is used as a medication for animals

123
Q

Mercury damages what in humans

A

the nervous system

124
Q

True or false: Mercury guideline = 0.5-1.0 ppm

125
Q

Why are children more at risk for mercury poisoning

A

greater ability to absorb substances
less able to get rid of it
less able to repair damages caused

126
Q

True or False: Methyl mercury can cross the placental barrier

127
Q

What are PCBs

A

compounds containing chlorine that accumulate in the food chain

128
Q

3 criteria for food additives

A
  1. must be safe for continued use
  2. must not lead to deception of the consumer
  3. must be an advantage to the consumer
129
Q

What are the 5 direct food additives

A
  1. Antimicrobial agens
  2. Antioxidants
  3. Artificial colours
  4. Artificial flavours
  5. Nutrient additives
130
Q

What is the largest group of food additives

A

Artificial flavours

131
Q

What are the 2 Indirect (incidental) food additives

A
  1. Physical additives

2. Chemical additives

132
Q

Methylene chloride is a(n) _____ additive that used in the production of ____

A

indirect

decaffeinated tea/coffee

133
Q

Dioxins are _____ additives that are formed during _____

A

indirect

chlorine treatment during paper manufacture

134
Q

Food allergies involve what type of antibody

135
Q

True or false: it is more common for people to have multiple food allergies rather than just one

136
Q

True or false: allergies are frequently outgrown by the age of 7

137
Q

What is food intolerance

A

An adverse reaction to food that does NOT involve an immune response

138
Q

Lactose intolerance is caused by ____

A

reduced amounts of lactase

Foods Facts And Fallacies (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions