Exam 3: Chapter 13 Flashcards Preview

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Flashcards in Exam 3: Chapter 13 Deck (32):
1

Name the primary causes of food-borne illness.

raw meat cross contamination,
undercooking,
inappropriate containing of food,
inadequate cleaning

2

Explain why contaminated food does not cause illness in everyone who eats it.

"The threshold effect"
Pathogens can be eliminated by the body-- up to a certain point.
You need to consume enough germs for them to affect you.

3

Identify individuals who are at greater risk of becoming ill from contaminated food.

Infants and children
Elderly
Those with a compromised immune system

4

Discuss the roles of federal agencies responsible for the safety of the food supply.

Estabish standards and regulations for safe food and water handling.
Food Labeling.
Use of additives, packaging materials, use of chemicals.
Inspect food processing and storage.
Monitor domestic and imported foods.
Investigate outbreaks of food-borne illness.

5

Identify the role of the FDA, USDA, CDC, EPA, and local or state agencies in maintaining safe food supply.

FDA - inspects processing plants of red meat, poultry, and eggs.

USDA - Enforces standards of quality of red meat, poultry, and egg products.

CDC - investigates incidence and causes of food borne diseases

EPA - regulates pesticide levels and water quality standards

6

Define HACCP.

Hazard Analysis Critical Control Points

A food safety system that focuses on identifying and preventing hazards that could cause food-borne illnesses.

7

Distinguish food-borne infection from food-borne intoxication.

Food borne infection - Any food borne illness that is caused by pathogens that multiply in the body.

Food borne contamination - Any food borne illness caused by toxins produced by a pathogen.

8

Hemolytic uremic syndrome

Occurs in the very young and very old from the affect of an contraction of e-coli.

CAN CAUSE KIDNEY FAILURE!!!

9

List the best environment for bacteria to grow.

Warm [40-140 oF]
moisture
high protein
non acidic
time

10

Explain how viruses and parasites can make people sick.

Viruses hijack the hosts metabolic cell production machinery and use it multiply.

Parasites suck out peoples juices and nutrients.

11

Define ‘prion’ and distinguish between bovine spongiform encephalopathy (BSE) and variant Creutzfeldt-Jakob Disease (vCJD)

Proteins in the brain.

Bovine Spongiform - [Mad Cow] Develops from retard prions that convert normal prions to become retarded and accumulated within the brain.

Creutzfeldt-Jakob Disease - [Human form of Mad Cow Disease]

Both cause mood swings, altered motor coordination, and eventually death.

12

Describe how careful food handling can prevent food-borne illness. (including the 4-Cs).

1. Chill/heat
keep cold foods cool and hot foods hot
2. Cook foods thoroughly
3. Contain
separate raw meat, poultry, fish
from other foods.
4. Clean everything

13

Illustrate how contaminates move through the food chain and into our foods.

contaminated water --> grass --> cow ---> human

14

Define GRAS

"Generally Recognized As Safe"

Additives that are recognized by the FDA as safe for consumption.

15

t or f?

Organic foods are nutritionally superior to conventionally grown foods.

False They are not

16

Define ‘genetic engineering’

techniques used to manipulate DNA for the purpose of changing the characteristics of an organism or creating a new product.

17

Discuss the benefits and concerns of genetic engineering

Benefits

makes plants resistant to herbicides and insects.
Increase shelf life
Improve flavor
improve nutritional value

Concerns

Altered nutrition
Food Allergies
Reduction of biodiversity
"super weed"



18

What are primary infectious sources of Salmonella?

Raw meat, eggs, poultry


MOST COMMON CAUSE OF FOOD BORNE ILLNESS

19

What are primary infectious sources of Campylobacter jejuni and what are the symptoms once infected, and how is it killed?

contaminated untreated water /food, Unpasteurized milk, under cooked chicken,

Diarrhea

Killed with heat!!!

20

What are primary infectious sources of Escherichia coli and what are the symptoms once infected?

found in GI tract of humans and animals
Shit to mouth
Ass to mouth

"Traveler's Diarhea"
When you eat shit, you gone shit shit. alot.

21

What are primary infectious sources of Escherichia coli 0157:H7 and what are the symptoms once infected?

Infectious strain of E. Coli
Undercooked ground beef
on the surface of meats, but when ground and grilled, all meat surface becomes contaminated.

abdominal pain, bloody diarhea
These bloody hamburgers taste good man,
this bloody shit dont feel good man.

22

What are primary infectious sources of Listeria monocytogenes and what are the symptoms once infected?

Ready to eat meats [lunch meats, hotdogs, spam]
Can grow in cool temps.

Flu like symptoms
harm to people with weakened immune system.

23

What are primary infectious sources of Clostridium perfringens?

"Cafeteria germ"
Grows with little or no oxygen

24

What are primary infectious sources of Clostridium bolulinum and what are the symptoms once infected?

DEADLIEST BACTERIAL FOOD TOXIN
Found in soil, food and intestines.
Grows with little oxygen
Canned foods, vaccuum packed foods

Effects nervous system
Paralysis
Death

25

What are primary infectious sources of Vibrio vulnificus?

raw fuckin seafood
Disgusting sushi gives me vibrio-ation chills
grows in warm seawater

26

What are primary infectious sources of infant botulism and what are the symptoms once infected?

Spores that grow in baby's guts because they dont have the gut defenses to keep them from growing.

weakness
paralysis
respiratory problems

27

causes of Hepatitis A

Ass to mouth

Spreads very easily

28

causes of Norovirus

Ass to mouth

Diarrhea, jaundice, flu like symptoms that last up to a month.

29

Cryptosporidium parvum.

PARASITE

ass to mouth

30

Trichinella spiralis

WORMS from undercooked pork!!

Travel through the blood into the muscles

This trichinella is a great pork spanish dish !

31

Giardia lamblia,

PARASITE

ass to mouth

32

Bioaccumulation

Process by which compounds accumulate or build up in an organism [big fish and mercury content]