Chapter 3 - Food Safety Flashcards

(46 cards)

1
Q

bacteria

A

round, rod-shaped, or spiral single-celled microorganisms in soil, water, or organic matter

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2
Q

aerobic

A

requiring air for survival

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3
Q

anaerobic

A

living without air

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4
Q

thermophilic

A

thriving in warm temperatures

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5
Q

cryophilic

A

thriving in cold temperatures

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6
Q

molds

A

filamentous, often wooly fungi that can thrive on damp surfaces, such as cheeses

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7
Q

mycotoxins

A

toxic substances produced by some molds

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8
Q

aflatoxin

A

mycotoxin produced by molds in some food crops (peanuts grown in mold-contaminated soil or stored in a damp place)

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9
Q

virus

A

submicroscopic molecules composed of genetic material surrounded by a protein coat; some can cause diseases in their host

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10
Q

mad cow disease

A

fatal disease of the central nervous system sometimes occurring in cows caused by eating feed containing infected meat and bone meal; another name for bovine spongiform encephalopathy (BSE)

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11
Q

creutzfeldt-jakob disease

A

fatal brain disease in humans that can be contracted by eating beef from cattle with mad cow disease

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12
Q

prion

A

abnormal agent that is transmitted to cause a fatal condition characterized by abnormal folding of prion proteins in the brain, as in BSE

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13
Q

salmonella

A

type of bacteria capable of causing severe gastrointestinal upset when ingested in large quantities in a food

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14
Q

salmonellosis

A

food-borne illness characterized by fever, nausea, abdominal cramps, and diarrhea caused by eating food contaminated with viable salmonella

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15
Q

yersinia enterocolitica

A

bacteria sometimes found in raw and undercooked pork and raw milk, which causes yersiniosis

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16
Q

perfringens poisoning

A

food-borne illness caused by eating food containing viable C. perfringens

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17
Q

clostridium perfringens

A

anaerobic, spore-forming bacteria that multiply readily at room temperature; ingestion can result in perfringens poisoning

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18
Q

toxin

A

poisonous substance produced by metabolic reactions; S aureus and C. botulinum are the bacteria most commonly responsible for food poisoning from toxins

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19
Q

staphylococcal poisoning

A

food poisoning due to ingestion of enterotoxin produced by S. aureus; violent disturbances of gastrointestinal tract for one or two days and occurring usually within eight hours of ingestion

20
Q

vibrio cholerae

A

bacterium sometimes found in foods and water with fecal contamination; causes cholera

21
Q

botulism

A

food poisoning caused by eating the toxin produced by C. botulinum; human infection is most commonly associated with types A, B, or E

22
Q

clostridium botulinum

A

type of bacteria producing a toxin that is highly poisonous and frequently fatal to humans when consumed

23
Q

listeria monocytogenes

A

type of bacteria that can cause listeriosis; sometimes found in unpasteurized milk

24
Q

listeriosis

A

potentially very serious food-borne illness caused by ingesting viable L. monocytogenes

25
campylobacter jejuni
type of bacteria sometimes found in poultry and meats
26
escherichia coli (E. coli)
group of bacteria often found as the cause of food-borne illnesses
27
shigella boydii
bacteria spread by fecal contamination in water or food
28
noroviruses
virus that can cause hepatitis A, spread easily through contaminated water and by infected unsanitary food handlers who fail to wash their hands adequately in hot, soapy water
29
parasite
organism living within another organism and deriving its sustenance from the host; worms, such as trichinella spiralis, can cause weight loss and other health problems in people
30
trichinosis
illness caused by eating viable T. spiralis, a parasite sometimes contained in undercooked pork
31
trichinella spiralis
parasite sometimes found in pork; causes trichinosis in humans
32
cyclospora cayetanesis
protozoan (type of parasite) that can cause cyclosporiasis when consumed
33
cyclosporiasis
food-borne illness caused by eating produce contaminated with C. cayetanensis
34
shellfish poisoning
life-threatening poisoning from saxitoxin produced in shellfish feeding on gonyaulax catanella; characterized by loss of strength and respiratory failure
35
saxitoxin
neurotoxin from G. catanella that accumulates in shellfish during conditions of red tide; causes shellfish poisoning and can be fatal
36
hazard analysis and critical control points (HACCP)
seven-point system developed by each food company to create its own food safety program
37
food code
code issued jointly by FDA, CDC, and FSIS that guides government agencies overseeing safety in food service operations
38
fight bac
FDA's food safety education program based on four points : clean, separate, cook, chill
39
additives
substances added by intent or by accident into foods
40
food and drug administration (FDA)
the federal agency regulation food additives
41
food additives amendment of 1958
regulates food additive usage
42
GRAS list
list of over 680 additives considered safe and legal to use
43
carcinogen
substance that is capable of causing cancer
44
delaney clause
mandates that additives shown to cause cancer at any level must be removed from the marketplace
45
ingredient labeling
mandatory listing of all ingredients (in descending order by weight) on package labels
46
incidental contaminants
any substance that accidentally is contained in a food product