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Biol 203 > chapter 10: food safety > Flashcards

chapter 10: food safety Flashcards

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1
Q

risk

A

the probability of incurring harm

the probability that a substance or activity will cause harm under defined condition of exposure

–> it is dependent on behavior

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2
Q

In Canada, how many people get sick from domestically acquired food borne illnesses?

A

4 million people

1 in 8 people

12.5%

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3
Q

even if we are healthy, why do we worry about food borne illnesses?

A

because it can lead to chronic sequelae

–> a chronic disease

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4
Q

chronic sequelae

A

may occur in 2 to 3% of food borne cases?

secondary complication following an acute illness

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5
Q

microbes

A

organisms too small to be seen with the naked eye

bacteria

protists (algae)

fungi

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6
Q

pathogens

A

microbes capable of causing disease

some pathogens are more pathogenic than others

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7
Q

people more susceptible to pathogens

A

the very young

the very old

pregnant women

those with compromised immune systems

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8
Q

how are food borne illnesses transmitted to human beings?

A

through food and water

can be caused by an agent or an agent’s toxic secretions

caused by eating foods contaminated with live pathogens

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9
Q

food borne illness

A

illness transmitted to human beings through food and water

caused either by an infectious agent (food borne infection) or a poisonous substance (food intoxication)

commonly known as food poisoning

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10
Q

where food borne illness pathogens infect us?

basically, how are food borne infections started?

A

can infect the digest tract tissue and begin to proliferate

can find a hospitable environment for growth in the small intestine

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11
Q

symptoms of food borne illness

A

abdominal cramps

fever

vomiting

diarrhea

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12
Q

what are food intoxications caused by?

A

caused by eating foods containing natural toxins produced by pathogens

–> pathogens don’t need to be present for intoxication

–> the food has to be infused with toxin to be infected

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13
Q

the two types of natural toxins produced by pathogens

A

enterotoxins

neurotoxins

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14
Q

enterotoxins

A

affect the intestine

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15
Q

neurotoxins

A

affect the nervous system

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16
Q

how long would it take for us to get symptoms of a food borne infection? why?

A

can range from 1 day to several weeks

because the pathogens need to multiply in the small intestine first

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17
Q

how long would it take for us to get symptoms of a food intoxication?

A

it is much shorter (a few hours)

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18
Q

what are the pathogens types?

A

Foodborne Bacterial Pathogenes

Foodborne Viral Pathogenes

Bacterial Toxin Producers

Other Microorganism Producing Toxins

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19
Q

most common Foodborne Bacterial Pathogenes for our course

A

Campybacter jejuni

Salmonella

Escheria coli

Listeria

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20
Q

most common Foodborne Viral Pathogenes for our course

A

norwalk virus

–> causes diarrhea

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21
Q

most common Bacterial Toxin Producers for our course

A

staphylococcus aureus

clostridium botulinum

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22
Q

most common Other Microorganism Producing Toxins for our course

A

aflatoxin (fungal toxin)

marine toxins (algae)

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23
Q

how do bacteria have sex?

A

bacterial produce pili (an extension of cell membrane)

–> they reach other cells to exchange information and genes

–> no reproudction

–> two cells came together, and two cells slightly different went their own way

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24
Q

why do we have to concern outrselves with how bacteria have sex?

A

because bacteria living in livestock constantly exchange genes

–> even those for antibiotic resistance

–> food born pathogens resistant to antibiotic drugs can be created

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25
Campybacter jejuni and Salmonella
reposnible for 1.8 million foodborne infections per year
26
how do we get Campybacter jejuni and Salmonella contamination
eating undercooked meat (especially chicken) improperly handled chicken
27
Campybacter jejuni related diseases
Guillain Barre Syndrome (GBS) reactive arthritis Irritable Bowel Syndrome (IBS)
28
Guillain Barre Syndrome (GBS)
causes impariment of neurons leading to nearo muscular paralysis 1 case of GBS every 1000 cases of Campybacter jejuni 40% of those suffering have evidence of recent Campybacter jejuni infection
29
the truth Campybacter jejuni
can cause sever diarrhea can cause abdominal pain can cause heavy vomiting
30
most common ways to get Escherichia coli
improperly handling raw ground meat eating undercooked ground meat
31
why do we need to thorughly cook a beef patty but not a steak
the bacterias are usually on a surface of a steak in a beef patty, pathogens are mixed throughout the grinding process --> more surface for microbes to grow and mutliply
32
Mechanically Tenderized Beef (MTB)
made by making incisions on the surface of an intact meat to break apart the muscle fibers in an effort to tenderize meat
33
why do MTBs have more bacteria
because of incisions made on the surface of an intact meat to break apart the muscle fibers in an effort to tenderize meat --> openings allowing bacteria to penetrate the center
34
where is Listeria commonly found?
found in soil and water
35
what increases Listeria's pathogenicity?
forming biofilms on surfaces --> can find its way into packaged foods unlike most pathogens, it can grow well and multiply in the refrigerator
36
how to kill Listeria
by pasteurization and cooking
37
where can we find listeria
on uncooked meat and even vegetation
38
why can buying pre cut lettuce increase our risk of listeria?
cutting liberates nutrients previously confined to the inside of plant cells --> these released nutrients become food for pathogens to grow and multiply precut lettuce is difficult to wash properly
39
the Norwalk virus
highly contagious infections are short lived, lasting less than two days
40
different names for the Norwalk virus
Norovirus Stomach flu Winter Vomiting Disease
41
Norwalk virus symptoms
Vomiting Diarrhea Abdominal pain Body Aches
42
how can the Norwalk virus be trasnmitted?
contaminated food --> in particular, raw food water human to human contact
43
staphylococcus aureus
affects more than 1 million people per year produces a toxin that makes us sick commonly found on the surface of the skin (especially hands and nose)
44
how can food contract staphylococcus aureus
by being handled by someone with unwashed hands just a single bacterial cell from unwashed hands can transfer to food bacteria multiply if food is left out and produce toxin food is reheated, killing the bacteria, but not the toxin
45
when do staphylococcus aureus symptoms appear and which are they?
after 1 to 6 hours nausea vomiting stomach pain
46
where can clostridium botulinum spores be found?
in plants and soil
47
the most poisonous substance known to man
botulinum
48
what prevents clostridium botulinum spores from growing?
oxygen a low PH environment
49
what do clostridium botulinum spores do once they grow in a hospitable environment? what does this toxin do
they produce botulinum toxin causes neuromuscular paralysis
50
what contains a diluted solution of botulinum toxin to make wrinkles dissapear?
botox
51
the most common causes of clostridium botulinum infection
home canned foods homemade garlic herb flavored oils stored at room temperature
52
the toxins produced by fungi
mycotoxins
53
alfotoxin
a type of mycotoxin (toxin produced by fungi) produced by mouldy crops has long been known to cause liver cancer
54
true or false peanuts, corn, and other crops contain trace amounts of aflotoxin
truuuu
55
which goegrpahic location is ravaged by aflatoxin
Africa 40% of total aflatoxin
56
what is increasing the spread of mold on crops that causes aflatoxin?
climate change
57
marine toxins
produce metabolic by products that are released in the water can accumulate in the tissues of the fish we eat not fatal climate change also favoring this
58
the most well known marine toxins
algae that produce toxic red tides
59
pesticide
any chemical used to control unwanted insects, weeds, or fungi
60
insecticides
pesticides that are used to kill herbivorous insects
61
herbicides
pesticides that are used on weeds that compete for resources with crop plants
62
fungicides
pesticides that are used to kill fungi that produce toxins
63
what do animals eat during times of low fruit production'? what is the con of this?
they eat plant leaves this has no advantage of dispersal for the plants, so they contain anti nutrients and alkaloids
64
the potential harm to humans that pesticides have
they are designed to kill regular exposure to small amount of pesticides can initiate cancer
65
who is at biggest risk of whatever harm caused by pesticides?
those who apply pesticides
66
pesticides' three modes of entry into the body
inhalation dermal contact ingestion
67
where do 99% of deaths caused by pesticides occur?
in developing countries
68
how is the pesticide reference dose calculated?
the dose at which no effects are observed --> NAOEL --> we divide by 10 to account for the most vulnerable people of the population --> we divide again by ten if the only research data of effects came from testing on animals --> then we divide by 10 if the amount of animal based evidence is limiting basically, the risk is dependent on where we live
69
what does heating up food do to its shelf life?
it extends it
70
pasteurization
high heat for a brief period of time kills some, but not all, microorganisms heat processing of food that inactivates some, but not all, microorganisms in the food not a sterilization process bacteria that cause spoilage are still present
71
heat food preservation techniques
pasteurization heat and pressure
72
cold food preservation techniques?
refrigeration and freezing
73
irradiation
a more aggressive measure of food preservation use of low dose radiation to kill pathogens on food sterilizing food by exposure to energy waves similar to ultraviolet light and microwaves sometimes called ionizing radiation
74
on which category of foods can we use irradiation?
spices onions and potatoes wheat flour
75
international symbol representing foods that have been irridated?
RADURA
76
is irradiation safe?
yes it is 100% safe irradiated food are safe to eat
77
nitrites
a type of additive use to preserve lunch meats and sausages are a necessary evil
78
the Canadian agencies that ensure the safety of our food
1. Health Canada 2. Canadian Food Inspection Agency 3. Agriculture and Agri-Food Canada 4. Environmental Bureau of Agriculture and Agri-Food Canada 5. Environment Canada 6. WHO

Biol 203 (12 decks)

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