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2025 OH IV > Exam 2: Lecture 7 - Food Safety Introduction > Flashcards

Exam 2: Lecture 7 - Food Safety Introduction Flashcards

(63 cards)

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1
Q

Define food safety

A

Th science of protecting our food supply from contamination by disease-causing bacteria, viruses, chemicals, and other threats to health

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2
Q

WHOs first every global estimatess of foodborne diseases find children under _____ account for almost one third of death
- getting to this age in underdeveloped/developing countries is considered a milestone

A

5 years old

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3
Q

What are the 4 major trends creating food safety challenges?

A
  • Substantial and increasing portion of the U.S. food supply is imported
  • Consumers are eating more raw ad minimally processed foods
  • increased at-risk patients
  • Consolidation of industry leading to amplification of food risks
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4
Q

According to the GAO (General Accounting Office) what are food safety challenges we often notice in the US?

A
  • increasing fraction of US food is imported
  • consumers are eating more raw foods
  • increasing fraction of americans are immunocompromised
  • president assigned around 12 new agencies to safeguard our food supply
  • Food recalls are coordinated by FDA, USDA, DHS, CDC and the states
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5
Q

President assigned ______ agencies to safeguard our food supply

A

Around 12 agencies
- none of which have a central authority

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6
Q

What do we worry about in the food safety chain

A

Each step is an oppertunity for contamination

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7
Q

The food safety triad consist of?

A

Consumer
Food supply chain
Regulator

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8
Q

Who is famous for their principle on population

A

Thomas Malthus

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9
Q

Who stated:

“Population, when unchecked, increases at a geometrical ratio. Subsistence increases only in an arthmetical ratio. A slight acquaintance with number will show the immesity of power in comparison with the second”

A

thomas Malthus

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10
Q

_______ made several poor assumptions

  • He did not foresee to what degree technology would increase food production
  • He assumed humans have no control over their reproductive behaviros
  • He equated famine with lack of food rather than an unequal distribution of available food
A

Malthus

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11
Q

What is the trend in the US with farmers and food production

A

More and more food is being produced in the US bu fewer and fewer farmers

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12
Q

According the FAO, world food population will need to increase _______% to feed the more than 9 billion people by 2050

A

70%

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13
Q

What is the number one commidity produced in the US?

A

Wheat

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14
Q

What country is ranked number 1 in regards to Quantity (Million tons) of food produced

A

United states

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15
Q

The average american family spends _____% of its disposable income on food - the lowest in the world

A

10%

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16
Q

What is the importance of food preservation?

A

We can feed more people with using/producing less food due to the large amount that we throw away

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17
Q

How can we remeber the conditions for Microorganisms growth requirement

A

FAT TOM

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18
Q

Describe the acronym FAT TOM in microorganism growth requirement

A

F: Food - some source of energy

A: Acidity - best growth between 4.6 and 7.5

T: Temperature - danger zone 40F to 140F

T: Time - Fours hours is considered maximum

O: Oxygen - Reqired by most pathogens

M: Moisture - Safer food have aw less than 0.85

Humans prefer a more acidic food

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19
Q

T/F: NOT all food are processed

A

False! Nearly all food are processed to some degree

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20
Q

Give examples of minimally processed ways to produce food

A

washed
peeled
sliced
juiced
frozen
dried
fermented
pasteurization

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21
Q

Give examples of highly processed ways to produce food

A

baked
fried
smoked
toasted
puffed
shredded
flavored
colored
fortified (vitamins)

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22
Q

Why do we process foods?

A
  • Preservation
  • Food safety
  • Variety
  • Convience
  • Nutrition enhancement
  • Increase marketability
  • Organoleptic properties
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23
Q

Added sugar, sodium, saturated/trans fat, low in fiber, refined grains, and conducive of unhealthy behaviors are concers of?

A

Over food processing

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24
Q

Define food preservation

A
  • reduce existing pathogen load
  • render food environment inhospitable to microorganisms (reduced water activity, alter pH, alter temperature, and lower oxygen content)
  • Provide physical barrier to contamination / inoculation
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25
How can we render the food evnironment inhospitable to microorganisms
- reduce water activity - alter pH - alter temperature - Lower oxygen content
26
What is defined as the process of treating and handling food to stop or greatly slow down spoilage in order to prevent foodborne illness and extend its shelf-life
Food preservation
27
Common food preservation methods include
28
What type of Food preservation is defined as: - Perhaps the most common preservation method - slows microbial growth and enzymatic action - fosters longer life for transportation and storage - storage of strategic food stocks for many nations
Refrigeration / Freezing
29
What is perhaps the most common preservation method?
Refrigeration/Freezing
30
What type of Food preservation is defined as: - Exposure to low dose ionizing radiation - kills nearly all surface pathogens..... may even stearilize - Food does not become radioactive and remains wholesome - Endorsed by WHO and FAO and approved by the FDA - Not suitable for dairy products and some fruits
Irradiation "Cold pasterization"
31
What label must all irradiated food display?
radura
32
What type of Food preservation is defined as: - Combination of freezing and lowering ambient pressure (Causes free water to sublimate and product typically has water content of 1% to 4%) - causes less damage than other drying methods - also used for pharmoceuticales such as vaccines - Does not cause shrinkage but reduces weight which is beneficial for hikers
Freeze-drying
33
What type of Food preservation is defined as: - Preserves food in an edible, antimicrobial liquid (lowers chemical activity and pH) - Chemical pickling (Salt brine, vinegar, vegetable oil and food such as cucumbers, peppers, corned beef, herring, eggs, and olives) - Fermentation pickling (The food itself produces the preservation agent, facilitated by Lactobacillus organism, and foods such as sauerkraut and kimchi)
Pickling
34
What type of Food preservation is defined as: - One of the oldest presevation techniques - beneficial microorganims compete with pathogen - converts startch (sugars) to alochol, and lowers pH (does not reduce water availability) - produces vitamins (prim. B vitamins) - food such as beer, sour cream, kefir, kimchi, and yogurt
Fermentation
35
What is one of the oldest methods for preservation techniques
Fermentation
36
What type of Food preservation is defined as: - treating food with brief pulses of strong eletric field - cell membrane pores are enlarged = killing cells - most common in fruit juices
Pulsed eletric field electroporation
37
What type of Food preservation is defined as: - the use of natural or controlled microflora to preserve food and extend its shelf life (the good microorganims compete with pathogens) - Lactobacillus is a common biopreservative organism Most are broad spectrum in actions
Biopreservation - Vegetables, cereals, and meats are common
38
Which bacteria is common in biopreservation organisms
Lactobacillus byproducts are natural preservations - lactic acid - acetic acid - nisin
39
What type of Food preservation is defined as: - result in lowered water activity - osmotic pressure lyses cell membranes - Examples include salted meat fruit in honey salted anchovies
Salt or sugar curing
40
What type of Food preservation is defined as: - Used for liquid food, orginally for wine - Kills 99.999% of microorganims in milk (not a complete sterilization) - High temperature = short time (HTST) - Ultra high temperature (UHT) - Extended shelf life (ESL)
Pasteurization
41
What method of food preservation is used for liquid food Ex: Milk
Pasteurization
42
Which food processing type was orginally targeted for Mycobacterium bovis - causative agent of zoonotic tuberculosis
Pasterization
43
Pasterization was originally made to target Mycobacterium bovis, but was later adjusted to inactive ________ because it is the hardiest organims in milk
Coxiella burnetti (Q fever)
44
What is the most heat resistant organims currently in milk
Coxiella burnetti (Q fever)
45
The US public health service set what ordinance in action that has not adopted as the national standard for milk production, processig and packaging
Production of grade A milk is standardized in the PMO - Pasterized milk ordinane
46
What type of Food preservation is defined as: - Wood smoke deposits natural preservatives on meats and fish (Syringol. Gauiacol, Catechol) - Physcially dries the surface of the food item
Smoking
47
What are the two forms of food additives
Antimicrobials Antioxidants
48
Define antimicrobials
inhibit growth of microorganisms Ex: Calcium propionate, sodium nitrate, sodium nitrite, sulfates, disodium EDTA
49
Define Antioxidants
Inhibit the oxidation (spoilage) of food products EX: BHA, BHT, Ascorbic acid, tocopherol
50
What type of Food preservation is defined as: - Storing or packing foods that spoil easily or age quickly - Reduces oxygen; replace with carbon dioxide or nitrogen - Slows aging and prevents insect infestaiton - Easter WA and MA space for less than 100 million boxes of apples - MA grains can be stored for 4-5 years
Modified atmosphere
51
What type of Food preservation is defined as: - Controlling (or eliminating) foodborne pathogens by the application of more than one approach (giving pathogens more "hurdles" to overcome) - Defined in 2000 (although praticaly used for centries) - Approaches are specifically selected to preserve organoleptic qualities (Apperance, taste, smell, tesxture, etc.)
Hurdle technology
52
What type of Food preservation is defined as: - High temperature - low temperature during storage - increased acidity - Lowering water activity - Adding antimicrobials and/or antioxidants
Hurdle technology
53
Veterinary roles in regulatory programs such as meat production include?
Antemortem - animal welfare - disease triage - diagnostic testing prn Postmortem - carcass inspection - Tissue residue determination
54
veterinary roles herd health programs include?
- disease treatment and prevention - husbandry / handling issues - environmental control / modification - reproductive efficiency - vaccine regimens - nutrition - stress reduction - commodity protocols - Biosecurity and biocontainment plans
55
Veterinary roles in general include?
56
What law/act allows veterinarians to prescribe extra-label drugs to ALL animals But, keep in mind these prerequisites - the health of the animal is threatened - suffering or death may result if treatment is not provided
Animal medicinal drug use clarification Act of 1994 (AMDUCA)
57
T/F: Prior to AMDUCA, extra label drug use was illegal in veterinary meicine, which led to very few drugs being labeled for use in animals, especially in food animals
true
58
To use extra-label medications, what are the requirements?
- careful diagnosis must be established - Ensure that no approved animal drug exists for that condition - Establish a substantially extended, scientifically derived withdrawl period
59
T/F: In non-food producing animals a drug labeled for humans can not be administered even if an animal- labeled drug exists
False, they can be used
60
What is the animal drug availability act (ADAA)
- Created a new regulatory category for restricted feed use drugs - The veterinary feed directive - prior to this, only the categories were OTC and prescription - eliminates the sub-theraputic use of medical important drugs in agriculture
61
What were the primary purposes of the VFD legislation
- places effective controls on certain antimicrobials - Limits potential for development of antimicrobials resistance
62
T/F: veterinary feed additives are limited to use by order of a licensed veterinarian with valid VCPR
true
63
Currently, there are ______ drugs approved for medical feeds - none are (or will be) aproved for sub-theraputic growth promotant use - Are only approved to treat diagnosed clinical conditions
17 drugs

2025 OH IV (12 decks)

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