Chapter 4 vocab

Question 0

Salmonella

Answer 0

• most common cause of illness
• susceptible foods: meat, fish, poultry, eggs, dairy products
• symptoms: diarrhea, abdominal pain, chills, fever, vomiting, dehydration
• contaminated from infected food source animals, human feces

Question 1

Food Defense

Answer 1

Protecting against food terrorism

Question 2

Listeria Monocytogenes

Answer 2

• second most common cause of illness
• can grow and survive:
  - with or without oxygen
  - wide pH range (4.8-9)
  - wide temp range (39-113 F)
  - thrive in refrigerator
• can cause meningeoencephalitis, stillbirth, septicemia, or meningitis in newborns
• contaminated from soil or infected animals, directly or via manure

Question 3

Staphylococcus aureus

Answer 3

• up to half of all humans carry it
• common cause of sinus infections, infected pimples and boils
• lives in throat and nasal passages
• transmitted through sneezing, coughing and hand contact
• causes nausea, vomiting, diarrhea and cramps

Question 4

Clostridium botulinum

Answer 4

• causes botulism
• common cause is improperly home canned food
• bulging and denting in cans or milky liquid or foul smell can indicate presence
• fatigue, weakness, double vision, slurred speech, respiratory failure, sometimes death

Question 5

Bacterial toxin-mediated infections

Answer 5

• escherichia coli (E. Coli)
  - naturally found in intestinal tract
  - problem occurs when fecal matter gets into the food or water supply
  - contamination occurs when meat contacts intestinal tract during butchering
  - contamination sources: undercooked burger, unpasteurized milk, apple juice or cider, fresh produce

Question 6

Molds

Answer 6

• produce mycotoxins
• visible, unlike bacteria
• examples: aflatoxin, patulin, fumonisins
• foods with molds should not be eaten:
  
  • exceptions include blue cheese and soy sauce
  • Swiss and cheddar can be cut around the mold
  • soft cheeses (cottage & cream) should be discarded

Question 7

Prions-mad cow disease

Answer 7

• bovine spongiform encephalopathy (BSE)

- when humans eat infected cows, they develop a transmissible spongiform encephalopathy (TSE) which attacks brain tissue

Question 8

Food allergy

Answer 8

Immune response to a protein

Question 9

Food intolerance

Answer 9

Inability to digest a food due to an enzyme deficiency

Question 10

Food sensitivity

Answer 10

General term encompassing allergies, intolerances, and other adverse reactions to food

Question 11

Temperature danger zone

Answer 11

Between 40-140 F