uniti 2

Question 1

what causes foodborne illness?

Answer 1

microorganisms and their toxins

bacteria and viruses are the most common microbes causing foodborne illnes

Question 2

there are 2 types of foodborne illness ? name them

Answer 2

fodd infection= microorganism that couses disease

food intoxication= release of toxins by microorganisms causing disease

Question 3

couses of foodborne illness-viruses

Answer 3

viruses are extremly tiny non-cellular agents that can survive only by infecting living cells

norovirus causing gastroentiritis (gi symptoms)

Question 4

what is a norovirus?

Answer 4

is very common and contagious referred to as the “stomach flu” (but not a strain of influenza) stable on dry surfaces

causing stomach cramps, diarrhea, vomiting

it can be contagious by someone who has it having direct contact with them

touching vomiting , stools or clothes or any surface who has norovirus

Question 5

how to prevent norovirus ?

Answer 5

washing your hands
washing kitchen surface and utensils with warm soapy water
avoid shellfish

Question 6

hepatutus A virus (HAV)?

Answer 6

it is more likely to occur in countries with poor hygiene and sanitation and it can be transferred person to person or contaminated water

symptoms= mild fever, stomach pain, nausea and vomiting, may last for a few weeks

Question 7

what are the common bacteria the couses foodborne illness-bacteria?

Answer 7

campylobacter jejuni

salmonella

E.coli

Question 8

campylobacter jejuni

Answer 8

it can be found in food/water contaminated with infected animal feces

-common foods are raw meats, undercooked meats, milk or water

-symptoms= fever, pain, bloody diarrhea

Question 9

salmonella

Answer 9

contaminated with infected animal feces

• poultry and eggs are common but also F&V

symptoms salmonellosis
diarrhea, vomiting, nausea and enter blood stream

(some strains are antibiotic resistant)

Question 10

E.coli

Answer 10

bacteria found in intestines of cattle and poultry
symptoms = might experience bloody diarrhea, vomiting , abdominal cramps , fever
-food-person, person-food, food-food, person food

Question 11

other types of microbes that cause foodborne illness

Answer 11

parasites-helminths
tapeworm,roundworms - eggs hatch in host(fish)
- protoza-gardis
swallowing contaminated water
-fungi
yeast and mold infection (visual and unappealing)
-prions
mad cow disease- proteins

Question 12

other types of toxins releasing microorganisms ?

Answer 12

-Botulism
common
blocks neurotransmission and paralysis
honey, dented cans, bulged cans
-neurotoxins
affect the nervous system
-mycotoxins
fungi
mushrooms(moist environment)
-ciguatoxins
marine toxins

Question 13

name bodys defens agains microbes?

Answer 13

-antimicrobial enzymes ( saliva defens)
-hydrochloric acid ( stomach defense)
-immune system
-generalized inflammatory response
fever
nausea
vomiting
diarrhea

Question 14

name food processing techniques?

Answer 14

-food additives
-genetically modified organisms (GMOs)
-persistent organic pollutants
-pesticides
-growth hormones
-organic

Question 15

name food processing techniques naturally?

Answer 15

salting= dehydration by osmosis(water drown out)
sugaring= similar to salting but sugar
drying freeze-drying , smoking, hot-smoking, cooling

Question 16

food processing techniques by modern ?

Answer 16

canning= wash and blanch food, place in can , take out air, seal can and heat

pasteurization= exposed food or beverage to high heat for short time to destroy microorganisms , taste and quality are not affected

aseptic packaging= food and beverage are exposed to high heat and then cooled, then placed in sterile containers

modified atmosphere packaging= replace oxygen in a package with an inert gas like nitrogen or carbon dioxide

Question 17

food additives ?

Answer 17

they are not foods, but they are chemicals intentionally added to food to enhance their colour, flavour, texture, nutrients density, moisture level, or shelife

strictly regulated in canada

Question 18

genetic modification (gm)

Answer 18

the process of changing an organism by manipulating its genetic make up

Question 19

benefits and concerns of GM foods

Answer 19

benefits
grow mo easily in some environments
produce more crops, helping keep the food prices lower
ripen lower, last longer during shipping ir bruise less easily
be less at risk for disease caused by insects or viruses
beed less pesticides
have more nutrient content
conserve water with drought-tolerant species

Question 20

residues on food

Answer 20

food residues are chemical that remain in food despite cleaning and processing

these residues can include
persistent organic pollutants
pesticides
growth hormones

Question 21

persistent organic pollutants

Answer 21

chemical released as a result of human activity into environment, where they persist for years or decades

ex: heavy metal(mercury and lead)

Question 22

pesticides

Answer 22

they are family of chemicals used in both fields and farm storage areas to dicrease the destruction and crops losses be weeds, animals, insects and microorganisms

3 most common: herbicides, insecticides, fungicides

Question 23

organic foods

Answer 23

like vegetable, fruit, eggs, milk and meat is produces without

synthetic (human-made) pesticides, herbicides and fertilizers
genetically modified organisms(GMO)
antibiotics or growth hormones

Question 24

what is HACCP ?

Answer 24

hazard, analysis , critical , point

Question 25

what is the danger zone ?

Answer 25

4c to 60c

Question 26

3 ways to defrost food ?

Answer 26

in the refrigerator

im cold water, changed. every 30 minuts

microwave