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Public Health > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Food protection

A

Addresses both food safety and food defense

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1
Q

Food safety

A

Preventative measures to protect food from hazards to human health; Unintentional contamination

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2
Q

Food defense

A

Protect food from acts of terrorism/adulteration; Intentional contamination

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3
Q

Adulteration

A

When someone intentionally leaves out, takes out, or
substitutes a valuable ingredient

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4
Q

Food quality

A

Other attributes that influence product’s value to consumer

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5
Q

Food control

A

Mandatory regulation on national/local level to provide consumers with food that is safe, wholesome, and accurately labeled

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6
Q

Food security

A

Exists when people always have access to sufficient, safe food that accomadate healthy living

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7
Q

Minimally processed

A

Not changing products or adding anything

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8
Q

Highly processed

A

Adding or made with additional ingredients

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9
Q

Organoleptic properties

A

Makes food taste better

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10
Q

Highly processed food tends to be…

A

low in fiber, refined grains, high calories, and added sugar, sodium, and fats

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11
Q

Food preservation

A

Process of treating/handling food to prevent spoilage to prevent foodborne illness and increase shelf-life

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12
Q

What methods are used in food preservation?

A

Reducing pathogen load, create food environment that renders it useless for pathogens, provide physical barrier to contamination

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13
Q

FATTOM - microorganism growth requirements

A

Food, Acidity, Temperature, Time, Oxygen, Moisture

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14
Q

pH between ________ is ideal for bacterial growth

A

4.6-7.5

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15
Q

Ideal temperatures for bacterial growth

A

40 to 140 F

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16
Q

Anything longer than ___ hours is dangerous for bacterial growth

A

4

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17
Q

Aw less than ____ increases food safety

A

0.85

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18
Q

Food preservation can help mitigate _____.

A

Food waste

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19
Q

Which three common food preservation loads reduce exisiting pathogen loads?

A

Refridgeration, irradiation, and pasteurization

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20
Q

Irradiation

A

Cold pasteurization; low dose of cobalt or cesium; Does not make food radioactive

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21
Q

Pasteurization is used for…

A

Liquid foods; Heated at certain temperature to kill most pathogens

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22
Q

High-temperature, short time (HTST)

A

161F for 15 seconds/145F for 30 seconds -> Shelf life of 60-90 days

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23
Q

Ultra high temperature (UHT)

A

275F for 2 seconds -> Shelf life of 180 days

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24
Q

Extended shelf life (ESL)

A

Lower temperature than UHT but adds a filtration step

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25
Q

Name the 6 methods that render foods inhospitable to microbial growth

A

Freeze-drying, salt/sugar curing, pickling, fermenting, smoking, modified atmosphere

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26
Q

Freeze drying

A

Combines freezing product and lowering ambient pressure; free water sublimates

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27
Q

Pickling

A

Food is preservered in edible antimicrobial liquid which lowers pH and water activity

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28
Q

Fermentation

A

Beneficial microbes outcompete pathogenic ones

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29
Q

Salt/Sugar curing

A

Lysis bacterial cell walls

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30
Q

Smoking

A

Dries surface; wood deposits natural preservatives

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31
Q

Modified atmosphere

A

Reduced O2 and replaced with CO2 or nitrogen; store foods that spoil easily/age quickly

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32
Q

Hurdle technology

A

Combining any of the nine approaches

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33
Q

HACCP

A

Hazard analysis and critical control points; Assess and addresses hazards presented at any point of food production; focuses on prevention

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34
Q

List seven steps of HACCP

A

Determine hazards, determine critical control points (CCP), requirements, monitoring procedures, corrective action for deviation, record keeping, and monitoring effectiveness

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35
Q

Critical control point

A

Point, step, or procedure where a control can be applied to prevent/eliminate/reduce food safety hazards

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36
Q

Critical limit

A

Max/minimum value which a parameter must be controlled at a CCP to prevent a hazard; usually measured in time, temperature, pH, water activity

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37
Q

USDA FSIS Pathogen Reduction: HACCP Final Rule

A

States that companies must implement a step plan to limit hazards to market safe food

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38
Q

What factors influence food marketing

A

Demographic (such as consumption patterns), increased food outlets, food markets

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39
Q

Health halo effect

A

Overestimating healthfulness of an item based on a single claim; gluten-free, organic

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40
Q

Organic

A

Product that contains not less than 95% organically produced raw products; No chemical fertilizers, no GMOs, no irradiation

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41
Q

Organic products are certified by ____

A

USDA

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42
Q

In organic livestock, mammals must be managed organically from _____. In poultry it is from____. (Hint: time period)

A

Last 3rd of gestation; 2nd day of life

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43
Q

Organic livestock must have:

A

Year-round “access” to outdoors; given organic feed; no preventive medication

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44
Q

USDA NOP

A

Partner ship with USDA to inspect organic farms and investigate allegations

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45
Q

SNAP/Food Stamp programs

A

Allows individuals with food insecurity to have more access to healthy foods; actually incentives purchase of fresh foods to help farmers reduce food waste

46
Q

Name the three cabinets involved in food safety

A

Agriculture, commerce, and health and human services

47
Q

USDA Food safety and inspection services (FSIS)

A

Enhance public health by protecting public from foodborne illnesses; Oversees poultry, EGGS, and imported meat (including if contained in stews, pizza, and forzen foods); Catfish

48
Q

USDA FSIS process eggs….

A

that are generally liquid, frozen, and dried pasteurized; not fresh shell

49
Q

USDA APHIS

A

Regulates production/transportation of animals pre-slaughter; Includes cheif veterinarian

50
Q

Health and Human Services cabinet includes which two agencies

A

FDA and CDC

51
Q

Delany Clause

A

Law that inforces legal amounts of pesticides in food

52
Q

FDA oversees __% of food supply

A

80; includes shell eggs, seafood (not catfish), game meats, bottled water, wine

53
Q

FDA Food Safety Modernization Act (FSMA)

A

Shifts focus from reacting to foodborne illness to preventing it; CDC now also tasked with surveillance

54
Q

Food Net

A

Collaborative project between CDC, FDA, and USDA to collect data about food borne illnesses in humans

55
Q

National marine fisheries service (NMFS)

A

Under Department of Commerce; manages living marines resources such as fisheries

56
Q

Environmental Protection Agency (EPA)

A

Regulates authority for the safety of pesticides and toxins, setting tolerance levels; Assists in monitoring water quality

57
Q

World Trade Organization (WTO)

A

Ensures trade moves smoothly; doesn’t actually enforce the nation but indirectly inforce regulation by impacting trade

58
Q

WTO’s sanitary and phytosanitary (SPS)

A

Agreement to impose international standards of sanitation

59
Q

Codex Alimentarius “Food Code”

A

Collection of standards and codes to practice food safety and quality; Ensures food is safe and tradeable

60
Q

What are the 5 opporunities of food contamination?

A

Production, Processing, Distribution, Retail, and Consumption

61
Q

What is the global impact of Foodborne illness (FBI) and why?

A

Impact is unknown for most part; Funding is a big issue, lack of reporting requirements (and inconsistent) and public health infrastructure; Politics

62
Q

What does FoodNet represent?

A

15% of the population

63
Q

What food preparation location is linked to more foodborne illness outbreaks than any other?

A

Restuarants

64
Q

What are the 4 objectives of food net?

A

Determine burden, monitor trends, attribute illnesses to specific foods, develop interventions

65
Q

Infections/Illnesses are grossly _____

A

under-reported

66
Q

What are 2 classes of FBI?

A

Infection and intoxication

67
Q

Infections (FBI)

A

Pathogen enters body and grows to cause disease; long incubation periods

68
Q

WHat are the two types of Salmonella enterica

A

Salmonella enteritidis -> Nontyphoidal salmonellosis
Salmonella Typhi & Paratyphi -> Thyphoid fever; associated with foreign travel

69
Q

Contamination source for Nontyphoidal serotypes

A

In most domestic and wild animals; Cattle, swine, poultry, rodents, iguanas, dogs, cats

70
Q

Salmonella is a _______ disease

A

Communal (Person to person); Means its a hygeine issue

71
Q

Only ______ can carry Salmonella Typhoid serotypes

A

Humans

72
Q

What are the four strains of E. coli that are causes of foodborne illness

A

Enterotoxigenic (ETEC) -> “traveler’s diarrhea”
Enteropathogenic (EPEC) -> Common cause of infantile diarrhea in developing regions
Enterohemorrhagic (EHEC) -> Form shiga-toxin
Enteroinvasive (EIEC) -> less common, milder diseases

73
Q

Most common strain of EHEC

A

0157

74
Q

Which bacteria causes Hemolytic uremic syndrome (HUS)

A

Enterohemorrhagic E. coli; Causes renal failure, common in children

75
Q

Which bacteria can survive freezing temperatures?

A

Listeria monocytogenes

76
Q

Which bacteria can cause neurologic disease in livestock?

A

Listeria monocytogenes

77
Q

Which pathogens have spores that are very heat-resistant?

A

Clostridium perfringens and clostridium botulinum; Toxins of Staphylococcus aureus; Hepatitis A; B. Cereus

78
Q

Which bacteria are spore-forming?

A

Bacillus cereus, clostridium botulinum, clostridium perfringens

79
Q

The longer an incubation period is, the harder it is to ______

A

Actually find the cause of the infection

80
Q

Federal Meat Inspection Act (FMIA) ensures…

A

That meat products are slaughtered and processed in sanitary conditions

81
Q

Poultry Products Inspection Act (PPIA)

A

1957; Requires inspection of poultry and poultry products

82
Q

Eggs Product Inspection Act (EPIA)

A

1970; Ensures eggs and egg products are wholesome and properly packaged

83
Q

Federal inspection happens…

A

Interstate or export

84
Q

State inspection happens….

A

Intrastate

85
Q

Only ____ inspected establishments can produce products that are destined to enter _______ or for _____

A

Federally; interstate commerce; export

86
Q

Slaughter facilities can’t conduct slaughter operations without _____ being present

A

FSIS inspection personnel

87
Q

Responsibilities of FSIS

A

Conduct antemortem and postmortem inspection of meat, poultry, and eggs; Supervises inspections; Conduct foreign animal disease inspections; enforce inspection procedures, including animal welfare laws

88
Q

FSIS have the authority to suspend plant operations for ______

A

Violations of humane slaughter operations

89
Q

Lairage

A

Site of antemortem inspection before slaughter

90
Q

Order of slaughter procedure

A

Stun, shackle, bleed

91
Q

Post-mortem inspection occurs in the ______ phase

A

Carcass dressing

92
Q

Antemortem inspection ensures…

A

Ill animals are kept out of the food chain; Reduced contamination (infected animals could infect healthy ones)

93
Q

The typical inspection procedure involves observing ________ and determining if the animal is _______

A

Animal at rest and in motion from both sides; normal or abnormal

94
Q

Problems noted at rest

A

Fractures, labored breathing, severe depresson, lumps, cancer eye

95
Q

Problems noted in motion

A

Lameness, ataxia, circling

96
Q

Disposition

A

Whether the animal goes to slaughter or not; made by public health veterinarian (PHV)

97
Q

Subject to Inspection

A

Animal is bought by plant operator, subject to passing inspection; Seller is only paid for parts that pass inspection

98
Q

Passed for slaughter

A

Determined to be fit for food

99
Q

Suspect animal

A

Animal suspected of having disease or conditions that makes part or the whole unfit for food; postmortem inspection is required

100
Q

Condemed animal

A

Clearly exhibit disease that makes it unfit for food; Must be destroyed and not slaughtered

101
Q

What results in an animal being condemned?

A

4 “D”s: Dead, dying, diseased, or disabled; Systemic infection; Systemic metabolic conditions (ketosis, parturient paresis)

102
Q

Parturient paresis

A

Cow runs out of calcium and can’t stand; can be held for recovery

103
Q

Reportable diseases are ones with ______. Give examples

A

Significant human costs; Foot and mouth disease, Avian flu, swine vesicular

104
Q

What are the four accepted stunning methods?

A

CO2, captive bolt, electricity, and firearms

105
Q

Adulterated (Slaughter)

A

Including an added substance that cannot be removed by trimming

106
Q

Contaminated

A

Having materials on surface that can’t be removed by trimming (dirty, stained, infected)

107
Q

Inedible

A

Parts not normally considered edible

108
Q

Four dispositions of postmortem edible parts

A

Passed (Okay for food); Condemned (Not for human food); Hold (carcass requires further testing); Restricted (can be human food under certain conditions)

109
Q

What are intrinsic factors to consider for a biosecurity plan?

A

Immune status, nutrition, genetics

110
Q

What are extrinsic factors to consider for a biosecurity plan?

A

Movement pathways, segregation, physical barriers

111
Q

How are cattle separated as a biocontainment measurement?

A

Newborns; youth; lactating cows, non-lactating cows

112
Q
A

Public Health (4 decks)

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