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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What can probiotics do for you?

A

• Help your immune system function properly
• Aid digestion by breaking down some of
the food we can’t digest
• Keep harmful microorganisms in check
• Produce vitamins and aid in nutrient absorption

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2
Q

What are prebiotics?

A

Substrates that are selectively utilized by host microorganisms conferring a
health bene t. Simply put, they are food for bene cial microbes that live on or in us

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3
Q

Prebiotics dietary fiber?

A

Most prebiotics are dietary bers, but not all

dietary bers are prebiotics.

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4
Q

What do you

look for on the label for a prebiotic?

A 
The word ‘prebiotic’ is seldom
used on the label. Look for:
• Galactooligosaccharides (GOS)
• Fructooligosaccharides (FOS)
• Oligofructose (OF)
• Chicory  ber
• Inulin
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5
Q

Prebiotics have the potential to:

A

• Improve digestive function (bowel regularity)
• Support the body’s natural defenses
• Improve mineral absorption
• Help regulate your desire to eat, energy
balance, and glucose metabolism

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6
Q

Prebiotics in food

A

Some prebiotics (oligofructose and inulin) can be found
in onions, garlic, bananas, chicory root, Jerusalem
artichokes, but typically are present at low levels. Prebiotics may be added to yogurts, infant formula, cereals, breads, biscuits/cookies, desserts or drinks.
Try to get at least 5 grams everyday

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7
Q

Probiotic dose?

A

The dose should match studies

demonstrating their benefit(s), which typically ranges from 100 million – 10+ billion cfu/dose.

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8
Q

What to look for on a product label:

A

 Microbe. What probiotic microbe is inside? The genus, species and strain should be specified,
such as Bifidobacterium lactis Bb‐12.
 CFU (Colony Forming Units). How many live microorganisms are in each serving or dose through
the expiration date (not at time of manufacture)?
 Suggested serving size. How much do I take?
 Health benefits. What health benefits are claimed for this probiotic? If claims seem too good to
be true, they most likely are.
 Proper storage conditions. Where do I keep it to ensure maximum survival of the probiotic?
(Although in general refrigeration in a dry environment promotes stability, not all probiotics
need to be refrigerated to remain stable.)
 Corporate contact information. Who makes this product? Where can I get more information or
report any product‐related problems I am experiencing?

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9
Q

What makes a good prebiotic?

A
  1. Resistance of the prebiotic to degradation by mammalian enzymes, absorption or hydrolysis;
  2. A selective stimulation of the growth and/or activity of beneficial indigenous microorganisms;
  3. A demonstrable beneficial health effect.
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10
Q

When is an ingredient NOT a prebiotic?

A

When it is fermented but not selectively so. To be selectively fermented, only a small number of beneficial
bacteria should metabolise the prebiotic – not a large number of microbes with ill-defined, or no, health
effects. There should also be an absence of undesirable side effects such as excessive gas in the gut.

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11
Q

Are prebiotics dietary fibre?

A

Both fibre and prebiotics are typically non-digestible carbohydrates, and both are
fermented by gut bacteria. However, a prebiotic differs from fibre in that it needs to be selectively used in the
gut – by only beneficial members of the existing gut microbial community. Some manufacturers refer to
prebiotics as fibre, because the latter is more familiar to consumers.

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12
Q

Most widely researched gut bacteria?

A

lactobacillus, bifidobacterium, streptococcus, and the yeast saccharomyces boulardii

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13
Q

Two types of fungi

A

Molds and yeasts (unicellular)

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14
Q

Foods high in protein offer a _____

A

buffering effect so microorganisms are able to live and grow in the food even if the pH is low

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15
Q

Poising effect

A

prevents a change in the redox potential of the food in spite of the oxygen level changing such as sugars

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16
Q

HACCP is on the top of the pyramid whats underneath it/

A

SSOPs (sanitation standard operating procedures

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17
Q

Spoilage organisms

A

Organisms”that”are”responsible”for”deleterious”alterations “in”a”
food’s”appearance,”texture,”or”flavor

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18
Q

Characteristics of Protozoa

A

Living”vertebrate”host”required”to”complete”a”complex”lifecycle”
- Cryptosporidium
• Toxoplasma
• Giardia(

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19
Q

Characteristics of Molds

A 
Most"associated"with"food"are"non"
pathogenic,"however,"molds"can"
produce"potent"toxins""
" 20#to#30%#of#World’s#food#supply#is#
lost#to#fungal#spoilage#(really?)#
"##Can#produce#mycotoxins#
"""Can"produce"antibiotics
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20
Q

Characteristics of Yeasts

A

” Easily killed by heating, for example 58˚C (136˚F)
for 15 minutes
“ Ferment sugars to alcohol and CO2
“ Several food uses

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21
Q

• Serotype:

A

based”on”antigens”that”occur”on”the”surface”

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22
Q

Strain:

A

closely”related”(genetically)

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23
Q

Bacterial growth curve

A

Lag (flat line), log (increasing), stationary (flat), decline

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24
Q

Top Five bacteria that lead to illness

A 
Norovirus
• Salmonella
• Clostridium"perfringens
• Campylobacter
• Staphylococcus"aureus"(Staph)"
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25
Q

Most likely bacteria to lead to hospitalization

A
  • Clostridium botulinum (botulism)
  • Listeria
  • Shiga (toxin producing) Escherichia coli (E.coli) O157
  • Vibrio
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26
Q

Intrinsic Factors

A
  • Those”that”are”integral”to”the”food”
  • Acidity”(pH”or”TA)”
  • Water”Activity”(aw)”
  • Oxida0ve”State”(Eh)”
  • Nutrient”Content”
  • Naturally occurring”Inhibitors”
  • Biological”Structure”
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27
Q

Where food prep leads to hospitalization

A

Sit down restaurant, catering/banquet, private home, fast food

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28
Q

External factors

A
  • Time
    • Temperature
    • Relative Humidity
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29
Q

Naturally-Occurring Inhibitors

A

Spices and herbs
• Allicin (garlic/onions), thymol (sage), eugenol (cloves), sulfur compounds
(mustard), cinnamic acid (cinnamon)…
Essential oils
• Orange oil
Organic acids
• Benzoic acid (cranberries), lactic acid (fermented dairy products), free fatty acids

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30
Q

Lysozyme –

A

degrades bacterial cell walls

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31
Q

Avidin

A

binds biotin, a microbial nutrient

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32
Q

Ovotransferrin / Lactoferrin –

A

chelates iron, a microbial nutrient

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33
Q

Inhibitors in eggs

A

lysosome, avidin, ovotransferrin

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34
Q

TCS

A

Time and Temperature Control for Safety

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35
Q

Psychrophiles
Mesophiles
Thermophiles

A

Optimum: 10 – 15C (50 – 60F)
Optimum: 15 – 43C (60 – 110F)
Optimum: 43 – 54C (110 – 130F)

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36
Q

Hyper danger zone

A

72-90 degrees

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37
Q

Temperature danger zone

A

41-135 degrees

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38
Q

at the fork what can be controlled?

A

acidity, moisture, time, oxygen

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39
Q

The Big Six

A 
• Shigella spp.
• Salmonella Typhi
• Non-Typhoidal Salmonella (NTS)
• Shiga Toxin-producing
Escherichia coli (STEC) 
Viral 
• Norovirus
• Hepatitis A
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40
Q

FoodNet

Centers for Disease Control and Prevention

A

infections diagnosed by laboratory testing of
samples from patients
10 state health departments, the U.S. Department of Agriculture’s Food Safety and inspection service, and the FDA

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41
Q

Pulse Net

A

DNA fingerprinting, or patterns of bacteria making

people sick, to detect thousands of local and multistate outbreaks.

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42
Q

Foodborne Infections

A

Live organisms are ingested; colonizes in and invades the gut
• Transmission: fecal-oral
• Infectious dose
• Infectious Carrier

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43
Q

Intoxication

A
  • The organism produces a toxin in the food
    • Food is ingested
    • Toxin causes illness
44
Q

Toxicoinfection

A
  • Live organism is ingested
  • The organism produces a toxin in the digestive tract
  • The toxins cause the illness
45
Q

Foodborne Illness and Long Term Health

Implications

A
  • Arthritis
  • Hemolytic-uremic syndrome (HUS)
  • Reiters Syndrome
  • Guillian-Barre
  • Cardiac manifestations
46
Q

Salmonella species

A 
• Non-sporeformer
• Infection
• Natural habitat is the intestinal tract
• Transmission is fecal-oral
Infective Dose
• Very low: as few as 15-20 cells
Characteristics
• Heat and sanitizer sensitive
47
Q

Food vehicles for Salmonella

A

Ready-to-eat food
• Don’t require cooking
Beverages (water)

(Nontyphoidal)
• Poultry and Poultry Products
• Eggs
• Meat
• Milk and Dairy products
• Produce
48
Q

Symptoms for Salmonella

A 
•Onset: 12-24 hours after consumption
Symptoms
• Nausea and vomiting
• Diarrhea
• Headache, chills, fever
Severity and Long Term
• Low mortality
• Reiter’s Syndrome: joint pain, eye irritation
49
Q

Code of Federal Regulations (CFR) Titles that Relate to Food

A
  • Title 7 Agriculture (GAPs)
  • Title 9 Animal and animal products
  • Title 15 Commerce and Trade
  • Title 21 Food and Drugs (GMPs)
  • Title 27 Alcohol, tobacco and firearms
  • Title 49 Transportation
50
Q

Code of Federal Regulations (CFR)

A

the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the Federal Register by the executive departments and agencies of the federal government of the United States.

51
Q

The Federal Food Code

A

Federal guideline that provides food control jurisdictions with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores
and institutions such as nursing homes).

52
Q

Food Safety Modernization Act Key provisions

A

• More authority for the FDA
• FDA can initiate food recalls
• New mandates for traceability
- FSMA Food Safety Plan

53
Q

FSMA Food Safety Plan

A

Requirements
• Written Hazard Analysis
• Written and validated prevention controls
• Written corrective action procedures for each hazard
• Written supplier approval and verification program
• Written verification procedures that the risk is controlled by the supplier
• Written recall plan

54
Q

Prerequisite Programs

A 
Basic environmental and operating conditions that are necessary for
production of safe food
• GAPs in the Field
• GMPs in the Plant
• SOPs at the Fork
Formulated from government regs, guidelines and industry standards
• Title 21 of the CFR for example
Facility specific and feasible
55
Q

HACCP

A

Hazard Analysis and Critical Control Point.
It is a process of consecutive actions (hurdles) to ensure food safety to the highest degree through the identification and control of any point or
procedure in a specific food system where loss of control may result in an unacceptable health risk.
Focuses on hazards that are inherent to a food item

56
Q

The 7 Principles of HACCP

A
  1. Conduct a hazard analysis
  2. Determine the CCPs
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documentation procedures
57
Q

Step 1: Hazard analysis

A

• A scientific evaluation of food processing plants that determines where there is potential for food to become unsafe

58
Q

Three categories of hazards

A

Biological hazards
• Pathogenic bacteria, mycotoxins, parasites, viruses
• Emphasis of HACCP is on microbiological issues
Physical hazards
• Foreign objects such as glass, metal, plastic, ect.
Chemical hazards
• Misused food additives, pesticides, antibiotics, cleaning/sanitizing agents, allergens etc.

59
Q

HACCP PRINCIPLE #2

Identify the Critical Control Points

A
  • Differentiate between Control Point and Critical Control Point
    • Use CCP Decision Tree
    • Use Decision Tree
60
Q

Control Point

A

Any step at which biological, chemical, or physical factors can be controlled

61
Q

CCP (critical control point)

A

Means a point or procedure in a specific food system where loss of control may result in unacceptable health risk

62
Q

HACCP: Principle #3

Establish Critical Limits

A 
Establish a criterion that must be met for each preventive measure
associated with a CCP
• Criteria: Time, Temperature, Etc.
• Sources:
– Regulatory Standards
– Scientific Literature
– Industry Guidelines
63
Q

Critical limit

A

The maximum or minimum value to which a physical, biological, or
chemical parameter must be controlled at a CCP to minimize the risk that
the identified food safety hazard may occur

64
Q

HACCP: Principle #4

Establish CCP monitoring requirements

A

Planned sequence of observations and measurements to:
• assess whether a CCP is under control
• produce an accurate record for use in verification
• Purpose: track trends and identify deviations
• Continuous vs. Interval Monitoring
• Responsibility

65
Q

HACCP: PRINCIPLE #5

Establish Corrective Actions

A

To be taken when Monitoring shows that a Critical Limit has been Exceeded
• Purpose:
• determine disposition of food
• correct the cause and ensure that the CCP is under control
• maintain records of corrective action
• HACCP requires a corrective action for each CCP

66
Q

Allergen Risk Reduction

A

• A comprehensive program designed to assess and control allergens
• Purpose: to minimize the risk of a person with an allergy being exposed
to an allergen
• Note: there is no cure for allergies. All one can do is avoid the allergen

67
Q

Control????

A
  • Keep them out
  • Keep them from growing
  • Kill them
68
Q

Common Food Allergies

The “Big” Eight

A
  • Milk/Dairy products
  • Eggs/Egg products
  • Fish
  • Shellfish
  • Wheat
  • Soy/soy products
  • Peanuts
  • Tree nuts
69
Q

Max temp for growth - salmonella

A

• Salmonella (46.2)

70
Q

Min temp for growth - Listeria monocytogenes

A

• Listeria monocytogenes: -1.5

71
Q

What is the formula to convert from C to F?

A

C= 5/9 (F-32)

72
Q

Control$Measures$and$Prevention

A

Purchase)from)approved)sources)
• Purchase)a)form)where)risk)can)be)managed)
•Exclude)food)handlers)who)have)been)diagnosed)with)an)illness)caused)by)Salmonella)
Typhi
• Enforce)correct)hand)washing)
• Clean)and)saniLze)work)surfaces)
• Cook)food)to)minimum)internal)temperatures)(aka:))kill)step))

73
Q

Listeria Monocytogenes Significance

A
  • Relatively new
  • Exceptionally)Sturdy)
  • Immunocompromised)humans)are)particularly)susceptible)
  • Few)cases;)high)mortality)
74
Q

Listeriosis The Disease

A 
• Slow Onset
Pregnant Women
• Miscarriage
• Stillborn
Newborns
• Sepsis
• Pneumonia
• Meningitis
75
Q

Listeria monocytogenes: The organism

A
  • Infection
  • Ubiquitous
  • Temperature range: -0.4 C to 45 C
  • Salt tolerant
  • Heat and sanitizer sensitive
  • Infectious dose:as few as 1000 cells but largely unknown
76
Q

Listeria and Food

A 
-  Raw)Meat)
• Unpasteurized)dairy)products)
• Ready)to)Eat)(RTE)))
• Deli)meats,)hot)dogs,)soi)cheeses))
• Post)processing/pasteurizaLon)is)a)challenge)
77
Q

Viruses

A
  • Easily)spread)person)to)person)through)contaminated)food)or)water)
  • Viruses)are)shed)in)human)feces)
  • Viruses)in)food)are)usually)from)fecal)contaminaLon)
  • Spread)through)food)handling))
  • Accounts)for)over)50%)of)cases)
  • Mostly)in)retail)foodservice)(65-70%))
78
Q

Norovirus symptoms

A

diarrhea nausea vomiting muscle pain low grade fever abdominal pain

79
Q

Norovirus foods/prevention

A

Vast)majority)are)complex)foods)that)require)mixing)
• Prevention:
• Exclude)workers)
• Train)and)enforce)correct)personal)hygiene)

80
Q

Clostridium botulinum

The Organism

A
  • Sporeformer
  • Strict anaerobe
  • Inhibited at pH <4.6
  • Most grows only between 10-50 C
  • Some grows as low as 3.3 C so a concern with refrigerated food
  • Produces a heat-labile (protein) neurotoxin
  • Must boil for 10 minutes
81
Q

Food Allergens on the rise?

A 
Maybe bc 
• More diagnostics and reporting
• GMOs
• Hygiene Hypothesis
• Age of food introduction
• Cross-Reactions
82
Q

Prevent Kross-Kontact

cross-contact

A

• Cross-contact occurs when a food allergen accidently
comes in contact with an allergen safe food
• As a result, small amounts of an allergen can render a
safe food unsafe

83
Q

Cross-Contamination

A

The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

84
Q

Recalls

A
  • Once a product is in widespread use, unforeseen problems can sometimes lead to a recall.
  • When an FDA-regulated product is either defective or potentially harmful, recalling that product—removing it from the market or correcting the problem—is the most effective means for protecting the public.
  • Recalls are almost always voluntary. Sometimes a company discovers a problem and recalls a product on its own. Other times a company recalls a product after FDA raises concerns.
  • FDA’s role is to oversee a company’s strategy and assess the adequacy of the recall.
85
Q

Recall Classifications

Class I

A
  • Dangerous or defective products that predictably could cause serious health problems or death
  • Examples include: food found to contain botulinum toxin, food with undeclared allergens, a label mix-up on a lifesaving drug, or a defective artificial heart valve
86
Q

Recall Classifications

Class II

A
  • Products that might cause a temporary health problem, or pose only a slight threat of a serious nature
  • Example: a drug that is under-strength but that is not used to treat life-threatening situations
87
Q

Recall Classifications

Class III

A

• Products that are unlikely to cause any adverse health reaction, but that violate FDA
labeling or manufacturing laws
• Examples include: a minor container defect and lack of English labeling in a retail food.

88
Q

Steps to Investigating an Outbreak at Retail

A
  • Establish the existence of an outbreak
  • Verify the diagnosis
  • Define and identify cases
  • Describe the epidemiology and generate a hypothesis
  • Evaluate and refine hypothesis as more information becomes available
  • Implement control and preventive measures
89
Q

What is an outbreak?

A
  • An incident in which two or more persons experience a similar illness (symptoms) from the ingestion of a common food
  • Each individual that gets ill represents a case
90
Q

Microbiota:

A

total microbial communities

91
Q

Microbiome:

A

total microbial genes

92
Q

Bacteria in GI

A 
In general:
- Upper GI tract is restrictive to
bacterial growth
- Lower GI tract is conducive to
bacterial growth
- Most beneficial bacteria reside
in the colon
93
Q

Functions of a healthy gut microbiota

A
  1. Protection against pathogens:
    - Colonization resistance
    - Nutrient competition
    - Anti-microbial compounds
  2. Metabolic functions:
    - Synthesis of vitamins
    - Fermentation of non-digestible
    carbohydrates
    - Absorption of metals
  3. Structural functions:
    - Fortification of intestinal barrier
    - Development of immune system
94
Q

Gut microbiota is dynamic and subject to modulations by

many factors

A 
Diet
Antibiotics
Exogenous microorganisms
Others:
- Delivery
- Stress
- Exercise
95
Q

Diet affects gut microbiota

A 
High-fiber diet 
- Provide energy for beneficial bacteria (example: Bacteroidetes)
High protein/fat diet
- Deprive beneficial bacteria of
energy
- Promote harmful bacteria
96
Q

How fast and stable are the effects of diet?

A
  • Microbiota and microbiome change rapidly (within days) in response to dietary perturbations
  • Most changes are reversible
  • Long-term diet may lead to irreversible changes in microbiota composition
97
Q

Antibiotics alter gut microbiota

A

• In theory, antibiotics can kill both good and bad bacteria
- Broad spectrum drugs reduce microbiota number and diversity =reduced functions
- May promote certain “bad” bacteria = subsequent bacterial infections
- May select for or create antibiotic resistant bacteria in the gut
- Antibiotics are major risk factor for
C. difficile-mediated colitis

98
Q

Pharmacokinetics

A

How do the drugs move into, through, and out of the body?

99
Q

Consider pharmacokinetics of antibiotics: Routes of administration

A
  • Oral administration directly delivered to the intestines

- Systemic administration may also reach the gut

100
Q

Consider pharmacokinetics of antibiotics: Intestinal absorption

A
  • Readily absorbed drugs are less concentrated in the intestinal lumen.
    Example: metronidazole
  • Poorly absorbed drugs maintain high concentrations throughout GI tract.
    Example: vancomycin
101
Q

Consider pharmacokinetics of antibiotics: Excretion routes

A
  • Bile: delivered to the GI tract
  • Urine
  • Feces
102
Q

What makes effective probiotics?

A 
• Safe for food and clinical use
- Non-pathogenic
- Susceptible to antibiotics
• Survive intestinal transit
- Acid and bile tolerant
• Colonize intestines
- Often temporary colonization
• Protect against pathogens
• Exhibit health benefits
• Stable during processing and storage
103
Q

What bacteria are currently marketed as probiotics?

A 
Lactobacillus
Bifidobacterium
Bacillus
Enterococcus
Streptococcus
Escherichia
Many members of group of probiotics are lactic acid bacteria
Often not of human origin (not commensal gut bacteria)
104
Q

Any other considerations with probiotic consumption?

A
  • Not all probiotics are the same - strain to strain variations
  • Viability of commercial products
  • How frequently do you need probiotics?
  • Side effects
  • Immuno-compromised people should ask doctors
  • Allergies
105
Q

Prebiotic examples

A
  • Fructo- and galacto-oligosaccharides (FOS and GOS)
  • Inulin
  • Polydextrose
  • Wheat dextrin
106
Q

What makes effective prebiotics?

A

• Resist hydrolysis and absorption in the upper GI
tract
• Fermentable by intestinal bacteria
• Selectively stimulate growth or activity of
beneficial bacteria
• Often target Lactobacilli and Bifidobacteria

107
Q

Where can you find prebiotics?

A
  • Sold as dietary supplements, sometimes included probiotic products
  • Also present in fiber-rich foods

Food Science (2 decks)

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