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food science I > chapter 4 > Flashcards

chapter 4 Flashcards

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1
Q

outbreak

A

the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food

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2
Q

foodborne illness

A

an illness transmitted to humans by food

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3
Q

three types of food hazards

A

biological, chemical, physical

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4
Q

number one cause of foodborne illness

A

bacteria (over 90%)

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5
Q

pathogenic bacteria cause three types of illnesses

A

infection, intoxication/poisoning, toxin-mediated infection

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6
Q

food infections

A

an illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms

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7
Q

food intoxication/poisoning

A

an illness resulting from ingestion of food containing a toxin

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8
Q

toxin-mediated infection

A

an illness that occurs when bacteria enter the intestinal tract and then start to produce the toxin in the intestine

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9
Q

main bacteria that cause food infections via colonization in the intestinal tract

A

salmonella, listeria monocytogenes, yersinia enterocolitica, shigella

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10
Q

mycotoxin

A

a toxin produced by a mold which causes food intoxication

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11
Q

alfatoxin

A

a potent carcinogenic toxin made by the mold aspergillus flavus, often found in peanuts and grains

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12
Q

food born transmitted viruses transmitted via

A

oral-fecal route

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13
Q

two most common viruses to cause foodborne illnesses

A

hepatitus A and the norwalk virus

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14
Q

hepatitus a

A

occurs most frequently after food is contaminated with fecal matter; also polluted shellfish beds and vegetable fields

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15
Q

norwalk virus

A

stomach flu; spread via contaminated shellfish, food handlers, and water containing raw sewage

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16
Q

roundworms

A

parasitic infections that can result from eating undercooked pork or uncooked or undercooked fish

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17
Q

trichinella spiralis

A

contracted through the consumption of raw or improperly cooked pork, mostly sausage

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18
Q

candling

A

method of inspecting parasites which involves placing a fillet over a lighted translucent surface; finds only 60 to 70 percent of worms

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19
Q

protozoa

A

animals consisted of just one cell; most frequently infect humans through contaminated water

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20
Q

three types of protozoa related to food safety

A

giardia, cryptosporidium, cyclospora

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21
Q

giardia lamblia

A

protozoa responsible for the most common parasitic infection in the world; primarily transmitted through surface streams and lakes that have been contaminated with the feces of infected livestock or other animals

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22
Q

prions

A

an infection protein particle that does not contain DNA or RNA

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23
Q

transmissible spongiform encephalopathy (TSE)

A

a group of diseases that affect the brain, resulting in symptoms that range from loss of coordination to convulsions and ultimately death

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24
Q

bovine spongiform encephalopathy (BSE)

A

mad cow disease; a type of TSE that riddles the brain with holes making it look like a sponge

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25
culture (lab)
conventional method of confirming food contaminated by microorganisms; involves growing the organism in the lab (in a petri dish) until it can be identified visually or by additional tests; highly accurate, but can take many months
26
PulseNet
created by the CDC; a national network of food safety testing and regulatory agencies
27
ciguatera fish poisoning
most common toxin-related food poisoning in the US; caused by eating fish, usually from tropical waters, that contain a ciguatoxin that is not destroyed by heating
28
histamine food poisoning
occurs when the fish have not been chilled immediately after being caught resulting in fish becoming toxic when bacteria produced histamine due to time-temperature abuse
29
pufferfish poisoning
violent poisoning that occurs when the liver, gonads, intestines, and/or skin of pufferfish are consumed
30
tetrodotoxin
found in liver, gonads, intestines, and skin of pufferfish; when ingested results in a mortality rate of 50 percent
31
red tide
the result of a rapid growth of a reddish marine alga; usually in summer or tropical waters
32
food allergy
an immune response to a specific protein within a food
33
food intolerance
does not involve an immune response; an inability to absorb or process a certain food due to an enzyme deficiency
34
top eight food allergens
wheat, eggs, peanuts, tree nuts, fish, shellfish, soy and milk
35
food allergen labeling and consumer protection act
requires food manufacturers to appropriately label any product that contains a potential allergen
36
cross-contamination
the transfer of bacteria or other microorganisms from one food to antoher
37
exceptions to FALCPA rules
meat, poultry, and egg products; because they under the regulation of the USDA
38
current good manufacturing practices
(FDA) provides guidelines to minimize the risk of contamination; allows any product to be traced back to where it was manufactured in case of a recall
39
top three factors associated with foodborne illness
poor personal hygiene, cross-contamination, and time/temperature control
40
hand-to-mouth
smoking, gum chewing, eating in the food-handling areas, sampling foods with fingers, double-dipping with utensils
41
hand washing
hands should be washed frequently, especially before handling food and after touching raw meat or eggs, using the restroom, sneezing, or handling garbage
42
high-risk foods
foods that best support bacterial growth because they contain large amounts of protein and water; also low acid content and sufficient oxygen
43
high-risk foods: meat
due to protein and water content; susceptible to contamination because the digestive tract (which contain bacteria) may be accidentally be cut open releasing bacteria that come in contact with meat
44
foods with high water activity
water activity of 0.85-0.97 that are at risk; bacteria thrive in water
45
two methods to increase acidic concentration of foods
acid is added to foods as a chemical acid is produced throguh fermentation by microorganisms such as bacteria or yeast that are added to foods
46
vacuum packing
common method of reducing the risk of bacterial grwoth by removing oxygen from a food product bag
47
two main risk factors on the 'risk road'
temperature and the amount of time the food stays within a certain temperature
48
three types of storage
refrigerator, freezer, under dry conditions
49
refrigerator: USDA
40F or below for consumers
50
refrigerator: FDA
41F or below for retailers
51
freezer
below 0F
52
dry storage: canned goods
60-70F
53
dry storage: produce
50-70F
54
temperature danger zone: USDA (consumers)
the temperature range that is ideal for bacterial growth; 40F-140F
55
temperature danger zone: FDA (retailers)
the temperature range that is ideal for bacterial growth; 41F-135F
56
cumulative time
the time from the truck to the store, the store to the freezer, and the freezer to the kitchen, and the time on the counter where the food is being prepared
57
thawing: refrigerator
on the bottom shelf to avoid contaminating other foods with any drippings
58
thawing: submerged under running water
less safe than refrigerator; running cold water over meat wrapped in plastic or placing it in a bath of ice water and frequently replacing the water
59
thawing: microwaving
when followed by immediate cooking; works for smaller items
60
instant-read dial thermometers
inserted straight or at an angle at least 2 inches into the thickest part of the food with-out touching fat or bone and given 10-20 seconds before reading
61
dial readings
noninstant read dial thermometers take longer to read temperatures- at least 1 to 2 minutes
62
calibration of thermometers
two methods of testing accuracy: ice water method or boiling water method
63
held food time limit
four hours
64
cooling foods: four safe methods
shallow containers, reduce food size, ice water bath (with stirring), and blast chiller
65
three compartment sink
soak and wash, rinse, sanitize
66
HACCP
hazard analysis and critical control point system; a systematized approach to preventing foodborne illness during the production and preparation of food
67
critical control point
a point in the HACCP process that must be controlled to ensure the safety of the food

food science I (2 decks)

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