Chapter 5 (B) Food Safety Flashcards Preview

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Flashcards in Chapter 5 (B) Food Safety Deck (13)
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1

Salmonellosis

Bacteria found in poultry+non-spore forming

2

Bacillus Cereus

Bacteria found in starchy food+multiplies quickly @ room temp

3

Botulism

Notorious like Connor McGregor b/c it can prod. toxins in anaerobic conditions

4

Listeriosis

Found in sausage+deli meats+facultative+non-spore forming+ bacteria can grow @ ref. temp.

5

Hemorrhagic Colitis (e-Coli)

associated with ground beef+some strains are good for us (prod. Vit. K in intestine)+found in intestine (fecal matter)

6

Shigellosis

Bacteria transferred through improper personal hygiene+flies

7

What are the top 5 causes of food illness

1. Improper temp (danger zone btw 5-60 degrees Celcius)+holding time
2. Poor personal hygiene
3. Inadequate cooking
4. Contaminated cooking
5. Food from unsafe source

8

Modding Genes (GMO)

DNA segments are spliced w/ restriction enzymes and pasted into another DNA genome with DNA ligase

9

How does it work in plants and animals?

plants= a particle gun shoots metal particles containing DNA into the plant
animals= microinjection of DNA inserted into animal embryos

10

Potential Benefits of GMOs (Humanitarian)

GMOs make crops more resistant to pests+herbicides+cold+droughts. Therefore allowing for improved farming which leads to cheaper food and more food thereby reducing world hunger.

11

Potential Hazards of GMOs (Environmental+Human+Environment)

1. Environmental -> a) loss of biodiversity b) cross-contamination
2. Human -> Allergy risks
3. Economic -> a) Elimination of competition b) Suicide Seeds

12

Food Allergy

Immune resp' to an antigen found in food. IgE is created when a person is exposed for the 1st time to a food. Then when a person is re-exposed to a food the IgE and histamine is released which causes a reaction on the skin.

13

Food Intolerance

an adverse rxn to food that doesn't involve an immune response