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Food and Nutrition 1030 > Consumer Concerns About Food & Water > Flashcards

Consumer Concerns About Food & Water Flashcards

1
Q

What are the 4 most common causes of food borne illness?

A
  1. Listeria monocytogenes
  2. Norovirus
  3. Salmonella
  4. E coli
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2
Q

Where is most listeria found?

A

Deli meats because it will continue to grow in 4 degree temperatures(fridge)
-transmitted by contact

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3
Q

What is unsafe food?

A

Food that has been contaminated with a harmful substances ethat causes illness or injury when eaten

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4
Q

What are the 3 categories of food contaminants?

A

Chemical
Biological
Physical

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5
Q

How does food spoil?

A

Deterioration of food is due to naturally occurring enzymes and microorganisms that colonize the food
-some micro-organisms might make you sick and others not

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6
Q

What are examples of how food spoils?

A

Fruits and meats turn brown
Milk curdles
Veggies wilt
-texture, takes and smell change as well

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7
Q

What causes a food borne illness?

A

Symptoms or illness from food/water that contains an infectious agent, a poisonous substance or a protein (altered protein) that causes an immune reaction

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8
Q

What is a food borne infection?

A

eating foods contaminated by infectious microbes

  • salmonella and listeria
  • symptoms: stomach cramps, fever, vomiting, diarrhea
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9
Q

What is a food intoxication?

A

Eating foods contaminated with natural toxins or microbes that produce toxins
-staph, c bot.

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10
Q

Why is staph troublesome?

A

You can not kill the toxin with heat, it is heat resistant

-whereas c bot is

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11
Q

What strain of e coli causes illness?

A

0157: H7

- water, raw meat, unpasteurized milk and juice, uncooked fruits and veggies, bean and alfa alfa

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12
Q

How do you prevent e coli contamination?

A

Thoroughly cook meat

Avoid contamination

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13
Q

Where do you find listeria?

A

Raw veggies, lunch meats, soft cheese and unpasteurized milk

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14
Q

Where are you mot likely to find staph?

A

Cream and cream filled backed goods, poultry+eggs, dressing, gravy, mayo sandwiches and salads
-contaminate through skin, cuts, noses/throats

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15
Q

Where would you find C bot?

A

Improperly canned food, meat and fish, garlic in oil, honey

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16
Q

How do you prevent the spread of c bot?

A

Properly can foods
Cook food properly (boiled for at least 10 mins)
Dont give honey to children who are <16months

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17
Q

How can c bot survive in cans?

A

Like anaerobic environments and their spores can survive in this environment. Once opened and left at the appropriate temperature

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18
Q

What other things can cause a food borne illness?

A

Virus- Hep A&E, Norwalk virus

Helminths- worms, tape worms, flukes, roundworm
-eggs hatch in host

19
Q

What are some foods to avoid?

A 
Raw/unpasturized food
Raw seafood
Raw eggs
Undercooked meat
Raw sprouts
20
Q

Why should we avoid eating raw sprouts?

A

Even if you cook sprouts there is still a chance of contracting the toxin because the toxin is on the inside of the sprout. Once ingested it releases the toxin

21
Q

Why has the transmission of food borne illnesses changed over the years?

A

Changed because of the significant industrialization of agriculture

22
Q

What are HACCPs?

A

Hazard analysis critical control points.

-Industry control points where things could go wrong and these steps are highly regulated

23
Q

What are municipalities trying to do interms of reducing food borne illness?

A

Public health Inspectors visit all eating and drinking establishments to ensure minimum standards are followed

24
Q

How can consumers be aware of their food safety?

A

Batch numbering
Best before dates
Safety seals and Wrappers

25
Q

From farms to table, how can the food be contaminated at each step?

A

Farm: Water supply, workers
Processing: Improper handling, unclean equipment, temperature for washing, 1 patch contaminating the rest
Transportation: Truck temperature, unloading of truck
Retail/Consumer: Fridge temp, storage

26
Q

Why have illnesses become more prevalent in terms of food production?

A

Production has become:

  • complex
  • oversight has decreased
  • mass produce more
  • ingredients from various sources
  • possible contamination at every step
27
Q

What is irradiation?

A

Sterilizing food by exposure to energy waves

28
Q

What would irradiation solve?

A 
Controlling mould
Sterilizing spices &amp; tea
Controlling insects
Extending Shelf-life
-Destroying bacteria
29
Q

What are the benefits of irradiation?

A
  • Not radioactive
  • No notable change in taste texture or appearance
  • Minimal vitamin loss
30
Q

Which vitamins are the most vulnerable?

A

water soluble vitamins and can dissolve in water

  • degradation continues once picked
  • O2 easily destroyed
  • readily dissolve in water
31
Q

What are other resides/toxins found in food?

A

Mercury(fish)
POP (persistent organic pollutant)
PCB (polychlorinated biphenyls and dioxins
Lead (glazes&ceramic)

32
Q

What is bioaccumulation and how do you avoid it?

A

When mercury travels up the food chain and accumulates int he digest concentration at the top
-avoid by consuming smaller and herbivores fish

33
Q

Why are pesticides bad and how do we control the usage of them?

A

Leave behind residues
Health Canada and CFIA monitors and enforces the rules and regulations on how much is present when consumed by the end consumer

34
Q

Why do people consume organic?

A
  • avoid pesticides&chemicals
  • Benefiting environment
  • protecting animals
  • improving worker safety
  • safer more nutritious food
  • not necessarily safer from microbial infection
35
Q

Are organic farmers allowed to use pesticides?

A

They are but they are not synthetic

-more likely use less

36
Q

What is the Organically grown crop certification?

A

Certified by CFIA

-synthetic pesticides are not allowed

37
Q

How are additives governed in Canada?

A

regulated under Food and Drug Act regulations.
Goof Manufacturing practic regulations
-Health Canada publishes the recalls

38
Q

Why are additives regulated?

A

Concerned for those with allergies or hypersensitivities

-more regulating he food system and not necessarily for the individual

39
Q

What are intentional food additive?

A

Salt & Sugar: preservation
Nitrates: preserve colour, enhance flavour, protect against bacterial growth
Antioxidants: Prevent food oxidation

40
Q

Why are nitrates and sometimes?

A

They are good for controlling listeria but can be converted into nitrosamines which is a carcinogen

41
Q

What are indirect food additives?

A

Glass bits, chemicals, micropplastics, dioxins, hormones, methylene chloride (decaffeinated coffee) and antibiotics

42
Q

In 50 years, what will our water status look like?

A

1/2 worlds population will not have enough clean water to make ends meet

43
Q

What are waters treated with to prevent illnesses ?

A

chlorine and fluoride (sometimes)

44
Q

what are the sources of drinking water?

A

Surface: lakes, rivers
-easily contaminated but easily reversed

Groudwater: Rurale areas and wells
-slowly contaminated and less reversible

Food and Nutrition 1030 (20 decks)

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