Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

F & F > Topic 5 > Flashcards

Topic 5 Flashcards

1
Q

food poisoning

A

illness from consuming a food that contains a harmful substance, harmful microbes or their toxins

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

what are common symptoms of food poisoning?

A

o Stomach aches
o Vomiting (common)
o Diarrhea (common)
o Fever

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

how is the risk of food poisoning assessed?

A

o How likely it is that you will be harmed?
o What kind of harm?
o How severe is the harm?

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

food spoilage

A

any kinds of changes occurring in the food making the food unfit for consumption - may or may not be harmful

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

how can foods be contaminated?

A

o Chemical hazards
o Physical hazards
o Biological hazards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the chemical hazards found at home?

A

o To clean kitchen surfaces & equipment

o Pesticides

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

food additives

A

intentionally added to the food, must include a defined purpose for addition to be acceptable

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

how are the limits for various additives created?

A

set based on: risk assessment & dose response curve

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

what is the purpose of food additives?

A

increasing shelf life or enhancing flavour

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

GRAS

A

generally regarded as safe, list used in US from what food additives are acceptable & safe additives

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

what are types of food additives?

A

Antimicrobial agents

Sugar & salt

Nitrites

BHA & BHT

sulfites

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

how are nitrites used as a food additive?

A

can be converted into nitrosamine (carcinogenic)

Nitride levels are considered safe, nitrides used don’t generate high enough levels to create enough nitrosamine to cause cancer

Prevent microbe growth, prevent oxidation of myoglobin & increase water holding capacity of meat

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

how are BHA & BHT used as a food additive?

A

antioxidants, added to oils to prevent oxidation of FAs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how are sulfites used as a food additive?

A

prevent colour change

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

contaminants

A

unintentional products that are present in the food, accidentally added to food

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

what are exs of contaminants?

A

pesticides

plant hormones

animal growth hormones

a/bs

arsenic

Hg in sea foods

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

pesticides

A

added to crops to protect crops from pests

Have variable degradation times, after crops are sprayed they must wait a certain amount of time before its harvested

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

plant hormones

A

promote growth or increase size of plant

Get out of sys of plant after a certain amount of time

There is a waiting period before it is safe to consume

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

animal growth hormones

A

♣ Aren’t used as much in Canada
♣ Used to get a larger animal
♣ Can behave like insulin when consumed in meat, can cause insensitivity to insulin leading to type II diabetes
♣ Growth hormones are only used in the beef industry
♣ There is a buffer zone period from which the hormones are excreted & when the animal can be slaughtered

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

arsenic

A

added to a chicken’s diet b/c it makes them grow faster

By the time their slaughtered, there shouldn’t be any arsenic left

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

Hg in sea foods

A

denatures PROs

♣ Crude amounts are contaminated in sea foods
♣ Methyl mercury is very poisonous, can be fatal called minamata disease

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

what are natural toxins found in food?

A

mycotoxins

solanine

cyanogens

goitrogens

marine toxins

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

mycotoxins

A

toxins found in fungi
Picking mushrooms in nature
Mold on cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

solanine

A

toxin in green potatoes

Potatoes will turn green when exposed to light

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

cyanogens

A

toxins in foods that contain cyanide

Plant foods, ex: sprouts in kidney bean plants

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

goitrogens

A

substances that cause a problem called goiter (enlargement of a gland)

Ex: present in cabbage in small amounts

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

marine toxins

A

fish come into toxins which are then consumed by humans

28
Q

what are physical hazards in food?

A

foreign matter can:

physically injure someone
introduce harmful bacteria

29
Q

exs of forgein matter

A 
dead insects 
hair (not high risk) 
jewelry
glass 
pieces of metal
30
Q

what are biological hazards in food?

A

microbes that make us sick:

viruses

bacteria

parasites - egg present in food & food wasn’t cooked properly to irradicate them

mould - fungi

31
Q

what are the most common causes of food poisoning?

A

viruses & bacteria

32
Q

where do the majority of food borne illnesses occur?

A

at home or at a restaurant (not the manufacturer)

33
Q

what country has the most cases & deaths reported as a result of food borne illnesses?

A

india

34
Q

what are the factors affecting the growth of microbes?

A

nutrient availability

water activity

pH

availability of oxygen

temp

food structure & composition

35
Q

chemotroph

A

use E from chemicals

36
Q

phytotroph (autotroph)

A

use E from sunlight to make their own food

37
Q

chryptofraction

A

microbes that break down PROs

38
Q

what microbes carry out fermentation? & what do they do?

A

carbs are broken down

anaerobes

39
Q

what are ways microbes acquire their nutrients?

A

o Chemotrophic: use E from chemicals

o Phytotrophic (autotrophs): use E from sunlight to make their own food

o Chemotrophs are more of the concern, will grow on certain substrates

o Chryptofraction – microbes break down PROs

o Fermentation – carbs are broken down by anaerobes

o Hydrolytic rancidity – FAs are broken down by microbes

40
Q

water activity

A

how much water is available for the microbes to grow

41
Q

what does it mean when the water activity is 1?

A

1 = all water is free, microbes have all water available

42
Q

optimal pH

A

microbes will have the fastest growth rate

43
Q

aerobic microbes

A

mold & most food spoiling bacteria

44
Q

facultative anaerobic microbes

A

can grow with or without oxygen but prefer no oxygen

45
Q

where can anaerobic microbes survive?

A

canned foods

46
Q

mesophilic temp

A

25-45C

47
Q

psychrophilic

A

low temp

48
Q

psychotropic

A

can survive at low temps but optimal is 25-30C

49
Q

optimal growth

A

temp which growth is the highest

50
Q

max growth temp

A

max temp at which bacteria can still grow

51
Q

min growth temp

A

min temp at which bacteria can still grow

52
Q

what does PRO decomposition lead to?

A

putrifaction (death)

53
Q

what does carb decomposition lead to?

A

fermentation

54
Q

what does carb decomposition lead to?

A

hydrolytic rancidity

55
Q

what causes food borne illnesses?

A

infection or microbial toxins

56
Q

toxin mediated infection

A

microbes that survive on the digestive tract & produce toxins inside our body causing harm

57
Q

salmonellosis & prevention methods

A

o Non-spore forming
o Leads to jaundice – occurs when hemoglobin is broken down & red blood cells die
o Present in high amounts in poultry (but it’s all over)
o Prevent cross-contamination by thoroughly cooking, holding at high temp & proper cooling
o Store properly to prevent

58
Q

bacillus cerus gastroenteritis & prevention methods

A

time/temp control

Found in starch foods

Microbe will grow when food sits at room temp
The longer it sits, the more likely it will form

Fried rice syndrome

59
Q

botulism, C. botulinum & prevention methods

A

produces toxins in anaerobic conditions

Low acidic canned foods

Ex: garlic, beans etc.

Don’t germinate in an acidic envr

Illness: botulism

Prevention: keeping the correct temp for storage

Produces spores

60
Q

listerosis - microbe? & prevention methods

A

Listeria monocytogenes

Control temp – cold storage

Continues to grow at low temps

Epiry date is important

61
Q

Hemorrhagic colitis - microbe & prevention methods

A

E. coli
Present in feces
Certain strains aren’t harmful, ex: the strain that exists in the large intestine producing vit K
Harmful strains destroy red blood cells at such a fast pace that when kidneys are trying to filter the blood the nephrons are blocked & can be toxic

When cells die, they block the nephrons, nitrogenous waste cannot escape & circulates through the body

Prevented by proper cooking temp

Assoc with raw ground meat

62
Q

Shigellosis - where? & when does it occur?

A

Occurs due to improper personal hygiene, flies etc.

Found in ready to eat foods, contaminated after cooking

63
Q

what are the 5 most common causes of foodborne illness due to improper food handling?

A

Improper holding time & temp

Poor personal hygiene

Inadequate cooking

Contaminated equipment

Food from an unsafe source

64
Q

high hold temp

A

keep hot food hot, above 60 C

65
Q

proper cooling

A

keep cold food cold

Getting from 60C to 21C within the first 2 hours & from 21C to 4C within next 4 hours

Reduce size

stainless steel containers are better to use

uncover the container

store on higher shelf

Icepack and ice baths are a good way to cool

66
Q

thawing

A

in the fridge

67
Q

what are other ways to practice good food handling techniques?

A

• Internal cooking temperatures
• If food is out for 2 hours, it is unsafe
• Store in refrigerator
• 4-60C is the frame in which microbes will grow
• Transfer food into diff containers than the one they were cooked in
• Store hot food on the top shelf so it doesn’t affect other food
• Store in containers that are good heat conductors (steel vs. glass)
• Wash hands properly for 20 secs
• Cover any cuts on hands
• Don’t cut yourself when handling food
• Don’t use cellphones when handling food
• Wash dishes thoroughly, if dishes touch raw meat then clean them before use
• Internal temp is the best way to determine if the meat is fully cooked
o Calibrate thermometer before use

F & F (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions