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EPHE 155 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

how many food borne illnesses a year

A

4 million cases

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2
Q

who is vulnerable to food borne illnesses

A

pregnant people
newborns
older adults
immunocompromised people

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3
Q

2 ways microbes cause illness

A

infection
intoxication (produce enterotoxins and neurotoxins)

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4
Q

flow of food safety

A

farms - processing - transportation - retail - plate

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5
Q

when does most food poisoning occur

A

consumer level - after purchase

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6
Q

ways of protecting consumers

A

batch numbering
freshness dates
seals/wrappers/safety buttons
dented cans

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7
Q

what are the four keepers

A

keep hot food hot
keep cold food cold
keep raw foods separate
keep hands/kitchen clean

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8
Q

what part of the hands harbour bacteria

A

nails (artificial nails/long nails/chipped polish)

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9
Q

safest fridge temperature

A

greater than or equal to 4 degrees

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10
Q

what foods are most likely to cause illness

A

foods high in moisture/nutrients and chopped/ground
- protein foods (meat)
- eggs
- raw produce
- honey

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11
Q

what is irridation

A

ionizing radiation to reduce insect infestation/microbial contamination
also used to slow ripening process

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12
Q

what is cold pasteurization

A

irridation

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13
Q

foods approved for irridation in canada

A

onions, potatoes, whole-wheat flour, whole and ground spices, dehydrated seasoning

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14
Q

what nutrients are effected in irridation process

A

heat-sensitive nutrients
- B vitamins and vit C

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15
Q

what nutrients remain intact in irridation process

A

macronutrients

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16
Q

is irridation safe

A

40+ years of research says yes

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17
Q

“best by” or “best if used by” meaning

A

date when food will have best flavour
still safe to eat past expiry date

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18
Q

“use by” or “expiration date” meaning

A

last date the product will be at peak quality
still safe to eat (aside from infant formula)

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19
Q

“packaging/manufacturing” date meaning

A

not an expiration date
used for tracking

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20
Q

“sell by” meaning

A

for stores to know how long they should display product
safe to eat past the date

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21
Q

what foods can be consumed one year after the expiration date

A

packaged foods (pasta, cereal, dried beans, baking mixed)
frozen foods
canned foods

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22
Q

what foods are good for 30 days past expiration date

A

butter
hard cheeses
eggs

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23
Q

what foods are good for 7 days after expiration date

A

milk
yogurt
cream cheese

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24
Q

do canned foods lose nutrients

A

minerals/water-soluble vitamins can be lost when they dissolve into canning water that will then get thrown away

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25
Q

how do companies minimize nutrient loss in canned foods

A

high-temp-short-time principle (HTST)

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26
Q

three nutrients most affected by canning

A

thiamin, riboflavin, vit C

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27
Q

what does freezing do to food

A

stops bacterial reproduction and slows enzymatic reactions
- if stored correctly, frozen foods will have more nutrients than fresh foods

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28
Q

what are GMOs

A

plant-based organism that has its DNA altered and contains genes from another plant-based organism

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29
Q

what are GMOs used for

A

used to grow genetically modified food

30
Q

what was the first approved GMO crop

A

1994
flavr savr tomato

31
Q

does canada mandate the labelling of GMO foods

A

no (only saudi arabia, russia, and EU)

32
Q

how much of canadian crops are GM

A

90% (75-85% of available food have at least one GM ingredient)

33
Q

benefits of GM food

A

resist damage due to weather
grow easily in some environments
produce more crop (low prices)
rippen slower - last longer
bruise less
need less pesticides
less disease
more of a certain nutrient

34
Q

4 issues around GE foods

A

nutrient composition (added nutrients)
pesticide residues and resistance
unintended health effects
environmental effects (outcrossing)

35
Q

what do companies that patent GMO seeds also do

A

develop and patent herbicides/pesticides to which the plant is resistant

36
Q

examples of natural food additives

A

beet juice, salt, citric acid

37
Q

what are additives used for

A

flavour, colour, nutrients

38
Q

why do people used food additives

A

limit spoilage
prevent undesirable changes in colour/flavour
increase safety of food distribution

39
Q

2 classes of food additives

A

intentional (added directly to food)
incidental (contaminant)

40
Q

how to test the safety of intentional additives

A

tested on at least 2 animal species
determines highesr dose with no observable effects

41
Q

how to determine healthy human dose of intentional additives

A

divide prorate dose by 100

42
Q

what are natural toxins

A

occur in foods naturally
-safrole, mace, nutmeg
-solanine (potato shoots)
-muchrooms
-avidin (egg whites)
-thiaminase (raw calms/mussels)
-herbal teas

43
Q

examples of residue on foods

A

persistant organic pollutants (POPs)
pesticides
growth hormones

44
Q

general principles of organic food

A

protect environment
maintain soil fertility
maintain biological diversity
recycle/maintain resources
care for livestock

45
Q

is the organic food industry regulated in canada

A

yes very strictly
-all organic foods must be certified (nov 2018)

46
Q

can organic farmers use synthetic pesticides

A

sometimes ! only if there is no naturally ocurring alternative
- ex. copper sulphate

47
Q

what are pesticides

A

protect against crop losses, reduce disease, increase crop yields

48
Q

types of pesticides

A

most common: insecticides, herbicides, fungicides
can be natural or synthetic
can remain as toxins on foods

49
Q

who regulates pesticides

A

Health Canada’s Pest Management Regulatory Agency

50
Q

most used pesticides in canada

A

organic pesticides

51
Q

how many pesticides are we exposed to on average per day

A

0.9 milligrams of synthetic pesticides/day

52
Q

daily consumption of built-in pesticides

A

1500mg/day

53
Q

ways to reduce pesticide residue intake

A

trim fat from meat
remove skin from poultry/fish
vary meat choices day to day
dont take fish oil capsules
wash and trim produce in water
use a knife to peel citrus
peel waxed fruit/veggies

54
Q

dirty dozen (organic produce)

A

peaches
strawberries
nectarines
apples
imported grapes
pears
cherries
spinach
celery
sweet bell peppers
potatoes
lettuce

55
Q

is organic food more nutritious

A

not really - difference is negligible that they can be explained by seasonal variations (seed type, soil, rain, sunshine, infestation)

56
Q

potential health risks of organic food

A

e coli 6x greater in organic fruit/veggies
organic sprouts/greens have cause serious cases of food poisoning
unpasteurized juice/milk/cheese + microbial hazards
spoil faster

57
Q

exmaple of a growth hormone

A

recombinant bovine - given to cowsw

58
Q

what does rBGH/bST do

A

increases muscle mass
decreases fat

59
Q

is rBGH/bST used in dairy cows, pork, poultry

A

no

60
Q

controversy of growth hormones

A

banned in canada: stimulates another bovine hormone - insulin-like growth factor

61
Q

are antibiotics approved for used in animals

A

yes (beef/dairy cattle, chickens, turkeys, pork, fish, fruit, honey bees)

62
Q

are antibiotics used in organic foods

A

no

63
Q

is it good to use antibiotics in food

A

no! only if the animal is sick but there’s a mandatory waiting period afterwards

64
Q

what do beef farmers use instead of antibiotics

A

ionophores to stimulate growth

65
Q

what must all meat and eggs be in order to be sold

A

antibiotic free

66
Q

what is arsenic used for

A

control parasites in poultry (banned in canada)

67
Q

largest source of arsenic

A

food (organic arsenic is not dangerous)

68
Q

foods susceptible to inorganic arsenic

A

rice
fruit juice
brussel sprouts
dark meat fish
mushrooms
beer/wine

69
Q

how to reduce exposure to environmental toxins

A

identify risky foods
moderation + variety
remove outer leaves
trim fat
wash fruits/veggies
buy smaller fish
avoid areas treated with pesticides

70
Q

is organic a healthier choice

A

if you handle your food properly - no
potentially higher risk of contamination with bacteria

EPHE 155 (3 decks)

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