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chapter 13 Flashcards

1
Q

foodbourne illnesses

  • caused by
  • ex
  • can be spread by
A
  • pathogens
  • viruses, bacteria, parasites, fungal agents, prions
  • fecal to oral transmission
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2
Q

pathogens

A

disease causing micro organisms

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3
Q

virsues

  • require what to survive
  • what is it
  • contains
  • when an ind. eat a virus, the pathogen can
  • what does the virus do to cells genetic material
  • ex
A
  • living host
  • microscopic infectious agent
  • chromosomes that carry genetic info for its own replication
  • invade the cells of the stomach and intestinal walls
  • can cause them to make more virus leading to illness
  • norovirus, hepatitis A
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4
Q

bacteria

  • can survive where
  • most bacteria are
  • few bacteria can cause
A

on living and non living surfaces

  • harmless
  • food spoilage or illness
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5
Q

pathogenic bacteria

  • definition
  • how can they harm (3)
A
  • bacteria that can cause illness
    1. directly invading the intestinal walls and multiplying
      1. producing an infection via a toxin that is absorbed into your blood
      2. invading deeper body tissues
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6
Q

in most cases food bourne illness can result in

  • treatment?
  • seek medical care if
A

gastrointestinal symptoms (diarrhea, cramping and vomiting)

  • none except supporting care ( fluids, rest, reduce fever)
  • more than 3 days, bloody diarrhea/vomit, high fever
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7
Q

4 common bacteria that cause foodbourne illness

A
  1. camplobacter
  2. escherichia coli
  3. salmonella
  4. listeria monocytogenes
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8
Q

camplobacter

  • common causes of
  • found where
  • if infected can develop
A
  • bacteria related diarrhea in the US
  • in contaminated water, raw milk, raw meat and poultry
  • a rare never disease (Guillian-Barre syndrome)
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9
Q

Guillian-Barre syndrome results in

A

temporary paralysis

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10
Q

escherichia coli (E. coli)

  • most strains are
  • most common strain
A
  • harmless

- O157: H7

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11
Q

O157: H7

  • causes ___ cases of foodbourne illness in US/year
  • usually from
  • what can destroy bacteria
  • can cause
A
  • 90,000
  • cattle
  • proper cooking
  • hemolytic uremic syndrome
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12
Q

hemolytic uremic syndrome results in

A

destruction of RBC and kidney failure

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13
Q

enterotoxigenic E. coli

  • causes
  • inflicts ___ of international travelers
  • caused by
A
  • travelers diarrhea
  • less than 50%
  • consuming contaminated food/water
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14
Q

salmonella

  • most common type
  • # of cases per year
  • # of people that die per year
  • commonly found in
A
  • salmonella enterotodis
  • 40,000
  • 400
  • raw eggs
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15
Q

listeria monocytogenes

  • found in
  • ex
  • can result in
A
  • ready to eat foods
  • hot dogs and lunch meat
  • fetal death in pregnant women
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16
Q

parasites

  • definition
  • found in
  • 3 common types
A
  • microscopic organisms that take nourishment from hosts
  • food and water, often transmitted by fecal oral route
    1. crytospoidium parvum, cyclospora cayatenensis, Giardia duodenalis
      1. toxoplasma gondii
      2. trichinella spiralis
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17
Q

crytospoidium parvum, cyclospora cayatenensis, Giardia duodenalis found in

A

contaminated food or water, also fecal to oral route

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18
Q

toxoplasma gondii

  • __ leading causes of death from foodbourne illness
  • develops in
A
  • 3rd

- cats and passed through their feces

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19
Q

trichinella spiralis

  • definition
  • transmitted by
A
  • an intestinal worm whose larvae can travel to muscles

- eating undercooked pork

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20
Q

prions

  • definition
  • 1 type
A
  • extremely rare but deadly infectious agent

- bovine spongiform ecephalopathy

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21
Q

bovine spongiform ecephalopathy

  • aka
  • definition
  • attacks
  • similar disease in humans
A
  • mad cow disease
  • slow, degenerative, deadly disease
  • CNS of cattle
  • Creutzfeldt - Jakob disease (cannot get from cattle in US)
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22
Q

naturally occuring toxins

A

poisonous mushrooms and some fish

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23
Q

some people are at higher risk for foodbourne illness

A
  1. older adults
  2. young children
  3. compromised immune system
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24
Q

some people are at higher risk for foodbourne illness: older adults
-why? (2)

A
  • age related deterioration of the immune system

- decrease in gastric juice (feweer pathogens are destroyed through digestion

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25
some people are at higher risk for foodbourne illness: young children -why? (3)
1. have underveloped immune systems 2. smaller and weigh less so can be sickened by a smaller quantity 3. less stomach acids produced
26
some people are at higher risk for foodbourne illness: compromised immune system -3
1. cannot fight infection 2. pregnant women (effects fetus more so than the mother) 3. nursing homes, hospitals, schools (close proximity, poor food handling)
27
bacteria thrive when these conditions exist:
1. adequate nutrients 2. moisture 3. change in pH 4. correct temp 5. time
28
Bacterial growth conditions 1. adequate nutrients 2. moisture 3. change in pH 4. correct temp 5. time
- protein and nutrient rich animal foods are ideal for bacteria growth - thrive in moist conditions - as food ages, pH can change and favor bacterial growth - multiply best b/n 40-140 F - need time to multiply
29
practice "4 Cs" of food safety
1. cleaning 2. combat cross contamination 3. cooking 4. chilling
30
chilling foods - perishable foods shouldn't be left out more than - keep leftovers no more than - what can multiply at refigerator temp - freezer temp
- 2 hours - 4 days in refrigerator - listeria monocytogenes - at or below 0 F
31
food safety initiative - definition - developed in - coordinates what
- joint effort of agencies has caused decline in foodbourne illnesses - 1997 - research, inspection, outbreak response, and educational activities of various gov, agencies
32
centers for disease control
monitors outbreak of foodbourne illness
33
hazard analysis and critical control points - food safety program of - definition
- FDA and USDA | - identifies and controls foodbourne hazards that may occur in all stages of the food production profess
34
farm to table continuum
visual tool showing food safeguards from farmer to consumer
35
pasteurization - definition - ex
- heating liquids/food at high enough temps to destroy foodbourne pathogens - milk, dairy foods, most juices
36
canning - definition - what can survive in env. w/o air
- heating food at high temp to kill bacteria and packing food in an air tight container - clostridium botulinum spores
37
clostridium botulinum spores
very rare of botulism usually occur from home canning
38
modified atmosphere packaging
reducing O2 inside packages of fruits/veggies
39
high pressure processing
high pressure pulses destroy micro organisms
40
irridation - definition - kills __ but not __ - what does it do - food is not
- subjected to radiant energy source without causing harmful chemical changes - bacteria but not virues - lengthens shelf time - radioactive
41
foods currently approved for irridation in US
fruits/veggies, herbs/spices, fresh meat/poultry/pork, wheat flour, white potatoes, shellfish, alfalfa sprouts, eggs
42
type of label for irridated foods
radura logo
43
product dating - can help - federally mandated? - 2 types
- you determine peak quality - no except for infant formula and baby foods - 1. closed (coded) dating 2. open dating
44
closed (coded) dating
packing numbers used by manufacturers on nonperishable foods to track inventory, rotate stock, identify products that may need to be recalled
45
open dating - definition - labeled with - what happens if product is not stored at proper temp
- calendar date on perishable foods to indicate food quality - "sell by" or "use by" date - may be unsafe even if used by the date
46
commonly used food additives
`preservatives, nutrients and flavor enhancers
47
preservatives - function - types
- prevent spoilage and increase shelf life | - nitrites and nitrates; sulfites
48
nitrites and nitrates - definition - in cured meats prevent - can form
- salts added to prevents microbial growth - clostridium botulinum - carcinogenic nitrosamines in the digestive tracts of animals
49
sulfites - definition - found in - can cause - allergy symptoms
- antioxidants that prevent browning and inhibit microbial growth - dried fruits and veggies, packaged potatoes, wine, beer, bottled citrus juices and pickles - adverse effects in some people that are sulfite sensitive - difficulty breathing, hives
50
5 additives that enhance texture and consistency
1. gums and pectins 2. emulsifiers 3. leavening agents 4. anti-caking agents 5. humectants
51
gums and pectins
used for consistency and texture
52
emulsifiers
improve stability, consistency and homogeneity
53
leavening agents
added to breads to causes them to rise
54
anti-caking agents
prevent moisture absorption and lumping
55
humectants
increase moisture
56
some additives improve nutrient content | -2 examples
1. grains enriched with B vitamins and iron | 2. folic acids added to breads, cereal and grain products
57
who certifies color additives
FDA (both man-made and natural
58
MSG - what is it - may cause
- flavor enhancer | - headache, nausea, other side effects
59
exceptions of food additives that aren't regulated by the FDA -ex
``` prior sanctioned (pre-1958) status and long history -nitrates for meat preservation and salts, sugars and spices ```
60
some food additives are unintentional (2)
1. chemicals from processing | 2. dioxins used in paper bleaching (coffee filters)
61
marine toxins - cooking - spoiled finfish can cause - large reef fish can - shellfish can be contaminated by
- scombrotoxic fish poisoning (diarrhea, sweating, vomitting lasting 2 min - 2 hr - bioaccumulate ciguatoxins produced by dinoflagellates (CNS symptoms) - neurotoxins produced by dinoflagellates, causing paralytic shellfish poisioning (numbness or tingling)
62
toxins in foods - potatoes - wild lima beans and cassava - wild muschrroms
- exposed to light and turned green contains solanine which can cause fever, diarrhea, paralysis. shock - contain cyanogenic glycosides that can cause cyanide poisoning - contains toxins that can cause nausea, liver damage or death
63
polychlorinated biphenyls may cause - used as - banned?
- cancer in humans - coolants and lubricants before 1977 - now banned but still in env. (water)
64
mercury - occurs in - by product of - accumulates in
- nature - industrial pollution - water as methylmercury (toxic form)
65
food and water as primary agents of bioterrorism | -secondary agents
- from foodbourne pathogens - by distrupting availability of adequate safe amounts or by limiting fuel needed to cook and refridgerate perishable foods
66
department of homeland security
various local, state and federal agencies work together to protect your food supply

Nutrition (13 decks)

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