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HSNC 1200 > Unit 5 : Food Safety > Flashcards

Unit 5 : Food Safety Flashcards

1
Q

What is a hazard and a risk ?

A
  • Hazard: Anything that has a potential to cause harm
  • Risk: A product of the likelihood that a hazard will occur
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2
Q

What type of hazards are there?

A
  • Physical
  • Chemical
  • Biological
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3
Q

What are 5 ways that chemical hazards could occur ?

A
  1. Naturally occurring chemicals in foods
  2. Additives - intentionally added to enhance the quality
  3. Adulterants - intentionally added to deceive the consumers
  4. Residues - intentionally used at certain stage of food processing
  5. Contaminants - Unintentionally exposed
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4
Q

What are some examples of chemicals that are naturally present in foods?

A
  • Solanine
  • Glucosinolates
  • Phytates
  • Psoralens
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5
Q

What are some toxins that are produced while cooking and what foods are they found in ?

A
  • Acrylamide - created when starch and amino acids asparagine combine , e.g bread
  • Heterocyclic aromatic amines - produced by chemical reaction of amino acids at high temp with reducing sugars - found in well cooked meat
  • Polycyclic aromatic hydrocarbons(PAHs) - dripping of meat fat onto the fire creates smoke which is PAHs
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6
Q

What are some examples of biological hazards?

A
  • Bacteria
  • Fungi
  • Viruses
  • Prions
  • Parasites
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7
Q

Define infections , intoxications and toxin induced (or mediated infections

A

Infections:
- When microbes are ingested and they survive the acidic environment , they reach small intestine, once absorbed into blood they cause harm.

Intoxications:
- when microbes produce toxins in food, and such food is ingested , these toxin cause harm to our tissues and organs.

Toxin induced (or mediated) infections:
- When microbes are ingest with the food and produce toxins in our gut

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8
Q

How does water activity affect microbial growth ?

A
  • all microbes require adequate available water for growth
  • most harmful bacteria need at least 0.90 water activity
  • Fungi can grow at 0.7 water activity
  • below 0.6 water activity no microbial growth occurs
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9
Q

How does potential of hydrogen ions (pH) affect the microbial growth ?

A
  • Most micro-organism grow better in pH values close to 7.0 but a few go can grow below 4.
  • bacteria tend to be more sensitive to pH than fungi and yeasts
  • Fungi and yeast can grow at much wider pH range , 2-11.
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10
Q

What are the four groups of microorganism according to their growth temperature domains and at what temperatures do they grow well and at what temperatures do they grow optimally ?

A
  1. Psychrophiles - grow well at 7°C or below and optimal at 0-10°C
  2. Mesophiles - grow well at 20-45°C and optimal at 30-40°C
  3. Thermophiles - grow well at 45°C and have optimal at 55-65 °C
  4. Psychrotrophs - grow well at psychrophillic conditions but optimal at mesophyllic conditions
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11
Q

At what temperature does bacteria grow the quickest or other wise known as the temperature danger zone ?

A
  • 4°C to 60°C
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12
Q

What cells do microbes have that multiply when conditions are favourable to their growth ?

A
  • vegetative cells
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13
Q

What do some microbes produce that can tolerate much harsher conditions and germinate when the conditions become favourable ?

A
  • Spores ( dormant cells )
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14
Q

Name the different type of microbes according to their oxygen needs for microbial growth

A
  • Obligate aerobes : they can’t grow in the absence oxygen
  • Obligate anaerobes : they can’t grow in the presence oxygen
  • Facultative anaerobes : they can grow in anaerobic environment but optimal in aerobic
  • Facultative aerobes : they grow better in anaerobic environment but also can grow in aerobic environment
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15
Q

Define Chemotrophs and Autotrophs

A
  • Chemotrophs : obtain their energy from chemicals
  • Autotrophs : produce their own from food from CO2
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16
Q

Define fermentation

A
  • its when chemotropic microbes breakdown carbs in the absence of oxygen
17
Q

Define hydrolysis

A
  • Its when chemotropic microbes breakdown lipids with the help of water
18
Q

Define Putrefaction

A
  • Its when chemotropic microbes breakdown proteins
19
Q

Explain how the food structure can affect microbial growth

A
  • The higher the surface area the faster the microbe will grow
20
Q

What are potentially hazardous foods (PHF)?

A
  • Foods that support bacterial growth because they are rich in protein low acid foods and have high moisture content with pH above 4.5
21
Q

Describe Salmonellosis and what type of microbe it is according to its oxygen needs and does it produce spores and what are the symptoms ?

A
  • it is an infection caused by some strains of bacterium salmonella enterica
  • Its a facultative anaerobic and it does not produce spores
  • Symptoms : diarrhea , fever , vomiting and abdominal cramps 12to 72 hours after infection
22
Q

Describe Botulism and the environment it needs to grow and does It produce spores ?

A
  • it Is an intoxication caused by the neurotoxin , botulinum.
  • It is a mesophilic obligate anaerobe
  • They produce spores
23
Q

Describe Listeriosis and the environment it needs to grow and does it produces spores?

A
  • It is an infection caused by listeria monocytogenes
  • They don’t produce spores
  • Psychrotrophic and facultative anaerobes
24
Q

Describe Escherichia coli (E.coli) and the illness it can cause

A
  • it is an infection found in the gut go humans
  • It is an important cause of bacterial diarrheal illness
25
Q

Describe Shiga toxin producing E.coli (STEC) and what temp it grows in and what are some symptoms ?

A
  • It can cause severe toxin mediated infection
  • grows in temp ranging from 7°C to 50°C, optimal in 37°C.
  • Abdominal cramps , diarrhea , some cases of bloody diarrhea , fever and vomiting
26
Q

What 2 bacterias can cause intoxication ?

A
  • Staphylococcus aureus intoxication
  • Botulism
27
Q

Describe Staphylococcus aureus intoxication and the symptoms it can cause

A
  • it is an intoxication and the toxins are resistant to heat and cannot be destroyed by cooking
  • Symptoms : Nausea , Vomiting , stomach cramps and diarrhea
28
Q

What is the Norovirus and how does it grow and how can it be transmitted and what can It cause?

A
  • it is a leading cause of food borne illness
  • transmitted by contaminated food or water, an infected person, or by touchingcontaminated surfaces.
  • it is a virus so it needs a host to grow on
  • Causes inflammation of the stomach, intestines or both . leads to stomach pain , nausea, diarrhea and vomiting
29
Q

What does the prion disease do and who can it effect and how is it spread?

A
  • A prion is a protein that can trigger normal proteins in the brain to fold abnormally.
  • Can affect both humans and animals
  • Spread to humans by infected meat products
30
Q

In the Canada’s Food and Drug Act (Law) what are Novel Foods?

A
  • Food that have been produced by novel technology or ingredients that do not have a long history of use
31
Q

What is the role of Canadian Food Inspection Agency (CFIA) in food safety ?

A
  • Enforces all federal laws and regulations dealing with food
  • Ensures industry compliance with food safety refutations through inspection/compliance verification of food products
  • Investigates food responsible for food borne illness outbreaks with food safety partners
  • Initiates food recalls
32
Q

What is the role of Health Canada (HC) in food safety ?

A
  • Sets food safety standards/ policies
  • Makes health risk assessment
  • Communications to public on food safety issues
33
Q

What is the role of Public Health Agency of Canada (PHAC) in food safety ?

A
  • Acts as first point of contact for federal government for human health impact of food borne outbreaks
  • Conducts public health surveillance
  • Leads epidemiological investigations when investigation is in more than one province
34
Q

What is the 5 step process the CFIA uses to investigate and determine if a food recall is necessary ?

A
  1. Trigger
  2. Food safety investigation
  3. Risk assessment
  4. Recall process
  5. Follow up

HSNC 1200 (9 decks)

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