Final Exam Flashcards

Question

Department of Foreign affairs and International Trade (DFAIT)

Answer 1

Impacts the food industry through its negotiation of various international trade agreements such as NAFTA and the General Agreement on Trade Tariffs (GATT)

Answer 2

Major food regulatory agency in the US is primarily responsible for the safety and quality of domestic and imported foods, drugs and food additives

Answer 3

Conducting research and developing standards for dealing with composition, quality and safety, detect, prevention, and controlling contamination, overseeing the FDA's surveillance and complain program, reviewing industry petitions

Answer 4

- Canadian Food Inspection Agency (CFIA) - Health Canada - Agriculture and Agri-Food Canada (AAFC) - Fisheries and Oceans Canada - Department of Foreign Affairs and International Trade (DFAIT)

Answer 5

- Food and Drug Administration (FDA) - Centre for Food Safety and Applied Nutrition (CFSAN) - Food Safety Inspection Services (FSIS) of the United States Department of Agriculture (USDA)

Answer 6

Responsible for the inspection and grading of the meat, poultry, and egg products - Launched a major initiative that affects suppliers and buyers called the Hazard Analysis and Critical Control Points (HACCP)

Answer 7

Each country has its own legislation concerning the manufacture and labelling of prepacked foods, however it moves towards a single internal market (EU goal)

Answer 8

The Australian New Zealand Food Authority (ANZFA) is responsible for the development of new food legislation

Answer 9

Two government agencies that are primarily responsible for the food control system - The Ministry of Health and Welfare - The Ministry of Agriculture, Forestry, and Fisheries

Answer 10

- Common name of the product - Net quantity in metric units - Name and address of the manufacturer or distributor - List of ingredients in descending order of proportion to weight - Best before date with storage instructions - Nutrition Labelling - Must be in both French and English

Answer 11

- Product Name - Statement of net quantity - Ingredient list in descending order - Name and address of manufacturer - Nutrition facts panel

Answer 12

- Must meet the requirements of Kashruth - Certified by Rabbinical organizations - Kosher symbol and labelling indication Kosher status

Answer 13

Conforms to Islamic dietary laws

Answer 14

Regulates the labelling for all foods other than meat and poultry

Answer 15

meat and poultry products are regulated by the US department of Agriculture (USDA) under this federal act

Answer 16

Provides that manufactured formulas contain the known essential nutrients at the correct levels

Answer 17

Protects consumers against partial truths, mixed messages and fraud regarding nutrition information

Answer 18

Generally Recognized as Safe

Answer 19

- Preservatives - Antioxidants - Flavouring agents - Sweeteners - Emulsifiers, stabilizers, and thickeners - Leavening agents - Anti caking agents - Humectants - Colouring agents - Bleaches - Acids, bases and buffers - Nutrients

Answer 20

- Pesticides, herbicides, chemical additives, and spoilage are all of concern - E. coli is commonly employed as an indicator organism because it is a coliform bacteria common to the intestinal tract of humans/animals and its relationship to food borne pathogens is high

Answer 21

Total counts of viable microorganisms - Indication of the sanitary quality of food - Low SPC may not always reflect a safe product, it is possible to have a low count in which toxin production organism have grown

Answer 22

Continually monitor incoming raw milk and finished milk products to ensure compliance with compositional standards and governmental regulations - Compliance with specification (legal requirements and standard of the company and customer) - Testing procedures (raw, in process, and finished) - Sampling - Records and reporting - Troubleshooting - Special problems (customer complaints, production problems, personnel training, short courses)

Answer 23

- Serving size - Servings per container - Calories per serving - Grams of protein, carbohydrate, and fat per serving - Perfect of the US RDA from protein, five vitamins and two minerals

Answer 24

- Serving size - Servings per container - Calories per serving - Grams of protein, carbohydrates, and fat per serving

Answer 25

Passage of the Nutrition Labelling Education Act (NLEA) in 1990 - Nutrition labels for almost all foods - Distinctive, easy to read format - Information on the amount per serving of saturated fat, cholesterol, dietary fibre and other nutrients - Nutritive reference values expressed as percentage daily values - Uniform definitions for terms that describe a food nutrient content like light, low-fat, and high fibre - Claims about the relationship between a nutrient or food and a disease or health related concern - Standardized serving sizes - Declaration of total percentage of juice in juice drinks - Voluntary nutrition information for many raw foods

Answer 26

- Food served to immediate consumption: hospital, airplanes, mall, vending machines - Ready to eat food that is not for immediate consumption but is prepared primarily on site: bakery, deli, and candy store items - Food shipped in bulk, as long as it is not for sale in that form to consumers - Medical foods such as those used to address the nutritional needs of patients with certain disease - Plain coffee and tea and some spices and other foods that contain no significant amount of any amounts of nutrients - Foods produced by a small businesses based on the number of people a company employs

Answer 27

- Total Calories - Calories from fat - Calories for unsaturated fat - Total fat - Saturated Fat - Poly and Mono saturated Fat - Cholesterol - Sodium - Potassium - Total Carbohydrate - Dietary Fibre - Soluble and Insoluble fibre - Sugar and sugar alcohols (xylitol, mannitol, sorbitol) - Protein - Vit A and as a % of beta carotene - Vit C - Calcium - Iron

Answer 28

Product contains no amount of, or only trivial or physiological inconsequential amount of said component

Answer 29

Can be used on foods that can be eaten frequently without exceeding daily guidelines for said component - Low fat: 3g or less - Low Saturated Fat: 1g or less - Low sodium: 140mg or less - Very low sodium: 35mg or less - Low cholesterol: 20mg or less and 2g or less of saturated fat - Low calorie: 40 calories or less

Answer 30

Can be used to describe the fat content of meat, poultry, seafood, and game meats - Lean: less than 10g fat, 4.5g or less saturated fat and less than 95mg of cholesterol per serving and per 100g - Extra Lean: less than 5g, 2.5g or less saturated fat, and less than 95mg cholesterol per serving and per 100g

Answer 31

Can be used if the food contains 20% or more of the Daily Value for a particular in a nutrient

Answer 32

One serving of food contains 10-19% of the Daily Value for a particular nutrient

Answer 33

A nutritionally altered product that contains at least 25% less of a nutrient or calories than the regular product - Cannot be used if the term "low" is used

Answer 34

Contains 24% less of a nutrient or calories than the reference food

Answer 35

A nutritionally altered food that contains one third fewer calories or half the reference food or the sodium content of a low calories, low fat food has been reduced by 50%

Answer 36

Contain a nutrient that is more than 10% of the Daily Value in comparison to the reference food - Can be applied to fortified, enriched and added claims

Answer 37

Must be low or fat free product, must accurately reflect the amount of fat present in 100g of food - if the food contains 2.5g of fat per 50g the claim would be 95% fat free

Answer 38

Prohibited when they wrongfully imply that a food contains or does not contain a meaningful level of a nutrient - Food in claim must be considered a good source

Answer 39

Low is fat and saturated fat and contain limited amounts of cholesterol and sodium - Provide 10% of Vit A, C, iron, calcium, protein or fibre

Answer 40

Must be raw, never been frozen or heated, and contain no preservatives, but irradiation at low levels are allowed - "Frozen fresh" or "freshly frozen" can be said the product undergoes flash freezing while still fresh

Answer 41

- Calcium and osteoporosis - Fat and cancer - Saturated fat/cholesterol and coronary heart disease - Fibre containing grain products, fruits and veggies and cancer - Fruits, vegetables, fibre containing grain products and CHD - Sodium and hypertension - Fruits/veggies and cancer - Colic acid and neural tube defects

Answer 42

- FDA certified colour additives such as FD&C and Blue No.1 - Sources of protein hydrolysates, which are used in many foods as flavours and enhancers - Declaration of caseinate as mild derivative in the ingredients in foods that claim to be non-dairy (coffee whiteners)

Answer 43

Inversion of sugars refers to the hydrolysis of sucrose into fructose and glucose (sometime referred to as invert sugars) - Need an enzyme or acid present

Answer 44

Application of heat to the point that sugars dehydrate and breakdown to polymerize, occurs once the melting point is reached and is attributed to the browning reaction and flavour development

Answer 45

- Can be problematic depending on the product (in locse will make nonfat milk difficult to disperse and can cause a gritty texture) - Candies can be divided into two categories: 1) crystalline include fudge, fondant, and other candies that have crystals as an important structural function; 2) noncrystalline include caramels, brittles, taffies, marshmallows, and gumdrops

Answer 46

Is the speed at which nuclei grow into crystals - Rate is dependant on the concentration of the solute in solution (more concentrated will crystallize less rapidly than a less concentrated syrup will - Higher temp = slower crystallization - Agitation distributes the crystal forming nuclei and hastens crystallization - Impurities delay crystallization - Caramels prevent crystallization - Fat and protein decrease the number and size of crystals

Answer 47

- Make up of glucose links - Storage form for plants (glycogen in humans) - Directs starch to amylose where they are deposited to form granules - Two forms of starch: amylose and pectin - Amylose contributes to gel formation - linear chain can orient parallel to each other, moving close enough to bond - Amylopectin is branching giving it viscosity, side chains are bulky which keeps them from orienting close enough to bond - Different proportions in plants give starch its characteristics properties in cooking and gel formation

Answer 48

- When starches are put in cold water, the grains may absorb a small amount of liquid - The degree of reversibility is dependant on the temperature and particular starch - High temperatures create an irreversible swelling cause gelatinization - Begins between 60-70F

Answer 49

- Most common polysaccharide - Polymer of glucose linked by C1 and 4 - Cannot be digested by humans - Major source of dietary fibre

Answer 50

A polymer of galacturonic acid and is not digested | - Cements cells together in plants

Answer 51

- Enzymes - Storage - Transport - Contractile - Protective - Hormones - Structural - Membranes

Answer 52

- Function of protein in foods - A browning reaction between amino acids that occurs in baked products and other foods - Colour pigments are bound in chloroplast in a protein lipid matrix

Answer 53

- Protein gels where the gel strength is influenced by the ovalbumin denaturation - Yogurt texture is influenced by the gelation of caesin

Answer 54

A fat only found in animal products - Not an essential nutrient - Used for: bile salt, membrane structure, myelin synthesis, vit D synthesis, and steroid hormone synthesis

Answer 55

Used to inhibit the oxidation of lipids

Answer 56

- Even number of carbons - Short chain contribute to odours - Longer chains are not volatile and do not contribute to flavour

Answer 57

- Unsaturated - Exist naturally in cis, or in trans - Very reactive with oxygen - Products of lipid oxidation have undesirable flavours and are rancid

Answer 58

3 molecules of fatty acids linked by a glycerol that contain a phosphorus - Not essential because body can synthesize it

Answer 59

- Fat soluble - Most commonly beta carotene - Susceptible to oxidation but relatively heat stable - 3 forms: retinol, retinal, and retinoic acid

Answer 60

- Fat soluble - Active form: cholecalciferol, produced from cholesterol by the activation of heat and UV light - Can be formed for provitamin - Stored in liver and function with the absorption of Ca, K and reabsorption of Ca and K in the kidney

Answer 61

- Fat soluble - Known as alpha tocopherol - Detoxify oxidizing radicals, stabilizes membranes, regulates oxidation, protect Vit A and PUFA's from oxidation

Answer 62

- Fat soluble - Functions in normal blood clotting - Minimal storage

Answer 63

- Water soluble - Carbohydrate metabolism - Makes ribose to form RNA - Maintains normal appetite and normal muscle tone in digestive tract

Answer 64

- Water soluble | - Coenzyme involved in redox rxns in energy production

Answer 65

- Water soluble | - Component of 2 enzymes involved in redox rxns resulting in release of energy from food

Answer 66

- Water soluble | - Metabolism of amino acids and conversion of glycogen to glucose

Answer 67

- Water soluble - Part of Coenzyme A involved in the synthesis and breakdown of fats, carbs, proteins - Also a part of enzyme for FA synthase

Answer 68

- Water soluble - Coenzyme form is tetrahydrofolic acid - Functions in the transfer of form and hydroxymethyl groups - Required for synthesis of purines and pyrimidines and efficient use of histidine

Answer 69

- Water soluble - Required for nucleic acid synthesis, amino acid synthesis, blood cell formation, neural function and growth - Only found in animal products

Answer 70

- Water soluble | - FA synthesis

Answer 71

- Water soluble - Ascorbic acid functions in healing, collagen synthesis, iron absorption, antioxidant, conversion of AA, creation of neurotransmitters - Least stable vitamin - Oxidizes readily and degradation is enhance by iron and copper

Answer 72

- Calcium: homeostasis - Phosphorus: energy transfer rxn and synthesis of lipids and proteins - Potassium: maintain acid-base balance and osmotic pressure inside the cells - Sodium: maintain acid-base balance outside the cells and regulates osmosis of body fluids, also involved in muscle function - Chloride: important extracellular anion involved in acid-base balance and osmotic regulation - Magnesium: activator of enzymes - Sulphur: component of AA, biotin, thiamin, insulin, and chondroitin sulphate

Answer 73

- Chromium: glucose tolerance, stimulation of FA synthesis, insulin metabolism, and protein digestion - Cobalt: part of VitB12 - Copper - Fluoride: bone and teeth development - Iodine: regular thyroid hormone that regular basal metabolic rate (BMR) - Iron: RBS and muscles - Manganese: carbohydrate and fat metabolism, for the synthesis of cartilage - Molybdenum: enzyme xanthine oxidase - Nickel - Selenium: detoxification of certain peroxidases that are toxic to cell membranes, work with Vit E - Silicon: bone development - Tin - Vanadium - Zinc: necessary for enzymes - Cadium - Boron - Aluminum

Answer 74

- Carries nutrients and waste - Maintains structure of molecules - Participates in chemical rxns - Acts as a solvent for nutrients - Lubricates and cushions joints, spinal cord, and fetus - Helps regulate body temperature - Maintain blood volume

Answer 75

When the output exceeds the input | - Signs: dry skin, dry mucous membranes, rapid heartbeat, low BP, and weakness

Answer 76

Also known as vitamin H and coenzyme R - Found in liver, kidney and muscles - Essential cofactor for 4 carboxylates that catalyze the incorporation of cellular bicarbonate into the carbon backbone of organic compounds

Answer 77

Apart of several major phospholipids that are crucial for normal membrane structure and function - Major precursor of renin which is used by the kidney to maintain water balance and by the liver as a source of methyl groups for methionine function - Produce neurotransmitter acetylcholine

Answer 78

- Attract insects to encourage fertilization, defences against predators (viruses and animals) - Extracted from leaves, stems, roots, flowers, and fruits of plants - Three main categories: 1) Toxic and no therapeutic use (pyrrolizidine alkaloids, nicotine, and hydrazine derivatives); 2) Toxic but useful for treatment of disease when use in controlled amount for defined clinical conditions (morphine, digitalis, vinca alkaloids); 3) Chemopreventive activity are compounds useful against diseases such as atherosclerosis, cancer and diverticular disease - Eating fruit/veggies can prevent cancer and other diseases if they are high in molecular weight fibers which are associated with chemopreventive activity

Answer 79

Method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended - Hurdle technology usually works by combining more than one approach - All of the methods and techniques that the textbook and unit materials cover about reducing pathogen growth or promoting good microbial growth - Fermentation is an example. - Basically anything that has to do with microorganism growth or preventing food spoilage

Answer 80

Any substance used to affect the characteristics of a food - Nutritive materials such as vitamins, minerals, spices, seasonings, flavouring, chemical, packaging materials and veterinary drugs are NOT classified as additives

Answer 81

- Maintain nutritional quality (antioxidant retard oxidation in fats) - Food preservation (mould inhibitors) - Improve product appearance (food colouring) - Aid during processing, packing, or storage (humectants used to maintain soft texture in soft cookies)

Answer 82

- Establishment of nutritional databases - Ensure regulatory compliance - Market surveillance - Quality control

Answer 83

1) Test based on actual product - expensive, yet accurate | 2) Estimate based on nutritional database - cheaper, but compromises accuracy

Answer 84

Food industry cannot add any substance to food if it induces cancer when ingested by man or animal, or if it is found that after testing and proper evaluation of the safety of food additives, to induce cancer in man or animals

Answer 85

- To disguise inferior products - To deceive the consumer - Provide otherwise desirable results that lower the nutritional value - Replace food manufacturing practices - To use in amounts greater than necessary

Answer 86

- Includes antioxidants, sequestrants, and anti-microbial agents - Sequestrants are chelating agents (organic compounds that reaction with metallic ions to bind in a relative inactive structure, ultimately preventing metals from catalyzing reactions of fat oxidation, pigment discolouration, flavour loss, and odour loss

Answer 87

- Vitamins and minerals are added to make them more nutritious and replaces nutrients that are lost during processing - Ex. Milk has been enriched with Vit D, margarine with Vit A and D added

Answer 88

- Include natural and synthetic - Classified as "certifiable" or "exempt for certification" - Certifiable: available for use in dyes or lakes - Dye: dissolves in water and are made as powders, granules, liquids; used in beverages, dry mixes, baked good, confectioneries, dairy products and pet foods - Lakes: insoluble form of dye, more stable and ideal for colour products containing fats, oils, or items lacking sufficient moisture to dissolve dyes; used in coated tablets, cakes, donut mixes, and hard candies

Answer 89

- Spices and liquid derivations off onion, garlic, cloves, and peppermint to enhance flavour - Synthetic flavourings have been developed that have been proved to be more stable than the natural flavours

Answer 90

- Emulsifiers: known as surface active agents, improve the uniformity of food (mono and diglycerides, polysorbate 60 + 80, lecithin) - Stabilizers and Thickeners: adds smoothness, colour and flavour uniformity to foods such as ice cream, chocolate milk, and artificially sweetened beverages (pectin, vegetable gums, and gelatins)

Answer 91

- Make food acid or sour - Added to primarily change the pas and to control microbial growth - Citric acid, acetic acid, phosphoric acid, hydrochloric acid

Answer 92

- Reduce the fat intake by using fat replacers, substitutes, extenders, mimetic or synthetic fat - Include various carbohydrate based, protein based and fat based replaces for different food categories - Olean, Olestra, Amalen I and II, cellulose and hemicellulose, chitosan (fibre of crustaceans), hydrocolloids

Answer 93

- Safe and last longer - Control of microorganisms on beef, lamb, and pork is safe and reduces chances of illness - Irradiation of fruits and vegetables means longer shelf life - Passes through food without leaving any residue - Kills bacteria and other pathogens in food - Never comes into contact with food therefore it doesn't become radioactive

Answer 94

- Detectable by the sense - Result of chemical reactions (oxidation of lipids) or physical changes or damage (dehydration, bruising) or growth of spoilage microorganisms - Include: mould, slime, discolouration, gas bubbles or pockets, soft mushy texture (presence of exudate), off odours or flavours

Answer 95

- The risk-benefit argument: adverse effects is real, but the anticipated benefits ‘outweigh’ the risks, argument is often applied to justify the use of food additives. - The negligible risk concept: or “acceptable risk” is value-laden from the standpoint of societal and personal willingness to tolerate certain types and degrees of risk.

Answer 96

FDA stresses that GMOs and normal food all have to meet the same set of standards, so should be equally safe

Answer 97

1. Determine moisture content 2. Find crude protein content using the kjeldahl determination of nitrogen 3. Determine crude fat content using a petroleum ether 4. Determine crude fibre content after acid and alkaline hydrolysis 5. Conduct nitrogen-free extracts to see carbohydrates Obtain ash by incineration

Answer 98

1. Choose an appropriate serving size 2. Convert the nutrient data into values based upon the serving size selected 3. Calculate the % Daily Value. Divide the data from one serving by the reference standards or recommended daily intakes 4. Ensure that nutrient contents presented on the label comply with regulatory protocols for rounding numbers 5. Repeat steps 2 and 3 for each additional nutrient

Answer 99

- Infection: organism must enter the body via ingestion, once ingestion, they multiply in the intestine and secete toxins which make you sick, fever is often observed - Intoxication: toxins are ingested, not necessarily the organism, fever is not assocaited

Answer 100

Highly potent neurotoxin which blocks the release of acetylcholine in nerve receptors - Death occurs due to paralysis of muscles involving breathing - Common symptoms include: double vision, dizziness, and muscular weakness, eventually leading to paralysis

Answer 101

- E. coli and Salmonella are common outbreaks - Many outbreaks a year, seasonal pattern with an increase in the summer months - Outbreak = two or more people are affecting and develop a similar illness after eating a common food

Answer 102

- Mycotoxins: toxic metabolites produced by certain mould and fungi, associated with nuts and grains - Favourable growth when exposed to moisture - Aspergillus, Fusarium, and Penicillium are mostly associated with mycotoxin production - Aflatoxin produced by Aspergillius flavus remains a concern in grains and peanuts as is a suspected cause of liver cancer - Concern to farmers as livestock is fed cereal grains and corn - Ergotism: in the Middle Ages people ate grains contaminated with mycotoxins

Answer 103

- Consists of nucleic acids surrounded by a protein coat - Intracellular parasites (cannot grow outside of living host cells) - Shellfish harvested from water polluted by sewage pose a hazard because these animals are filter feeders and tend to pick up containment from water - Inadequate attention to food handlers is also a mode of transmission - Attack lactic acid bacteria = bacteriophages and are not pathogenic but can destroy bacteria cultures (cheese making culture is esp. vulnerable)

Answer 104

- Unicellular marine algae which are responsible for paralytic and neurotoxic shellfish positing (aka red tide) - In tropic areas, there is a risk of ciguatera poisoning from consumption of tropic fish - Secrete toxins which do not harm marine animals, potentially lethal if ingested in humans

Answer 105

- Typically infest beef, pork or fish - Parasitic roundworms, tapeworms, and nematodes require a host during some point in their life cycles - Consumption of meat muscle which is infested by adult parasites or larval cysts which may become established in human tissues - Trichinella roundworm in port and tania tapeworm in beef and pork are examples - Fruits and veggies are not immune to contamination - Cyclospora parasites in raspberries, viral hepatitis in frozen strawberries, E.coli in alfalfa sprouts, Listeria monocytogenes in coleslaw and Salmonella in tomatoes and cantaloupe

Answer 106

- Contaminated by bacteria, viruses, and parasites due to a variety of reasons (contaminated well, inadequate water treatment, defective pipes, flooding, contaminated run off) - Often the result of sewage discharge into water courses - Spread via fecal-oral route in which fecal microorganisms in contaminated water infect humans after ingestion, and may be subsequently excreted again to perpetuate the cycle - Employees not practicing good personal hygiene

Answer 107

- Kill or inactivate viable living microorganisms and prevent them from reproducing - Goal to keep the size of detrimental microbial population low so risk of harm is low - Intrinsic factors: biological structures (skin, rinds, shells), nutrient availability, pH and presence of organic acids, availability of water, redox potential (aerobic or anaerobic environment), presence of antimicrobial compounds (smoke, enzymes) - Extrinsic factors: storage temperature, relative humidity of environment, gas composition of environment (N2 and O2 are inhibitory)

Answer 108

- Incomplete oxidation of carbohydrates and related chemical compounds under aerobic or aneraerobic conditions - All process which depends upon the activity of microorganisms to break down carbohydrate substrates - End products are: lactic acid, alcohol, acetic acid, carbon dioxide - Some sugars are naturally present, but other sugars need to be released through enzymatic action of amylases before they can be available to microorganisms as substrates - Flavour/texture of fermented foods rely on proteolytic and/or lipolytic enzyme activity of microorganisms

Answer 109

- Dairy Products including milk, yogurt, buttermilk, sour cream (lactic acid) - Bread (yeast) - Pickling (vinegar solution containing spices, fermented in brine) - Processed Meat (lactic acid) - Vinegar (vinegar or acetic acid from sugar or yeast) - Wine Making (yeast) - Brewing

Answer 110

- Voluntary risk: do something even though it may cause harm - Involuntary risk: do something because you are not aware of the potential risk - Acceptable risk: there is risk involved, but that risk isn’t enough to stop you from doing it or won’t cause that much harm

Answer 111

- Heat: most microbes are killed at 180F, and their spores are killed at 250F - Cold: microbial growth slows at temperatures below 50F, foods below 14F usually don’t have free water, so microbes perish from low water activity - Drying: reduces water activity, microbes are 80% water, so drying or dehydrating food does the same to the organisms within that food - Acid: as pH lowers, the heat required for sterilization lowers - Sugar and salt: chemical form of controlling microbes,adding sugar and salt removes water from microbes and the water moves into the food via osmosis - Smoke: chemical means of controlling microbes, contains formaldehyde and other preservatives, heat in smoke reduces microbial concentrations and somewhat dries the food - Atmosphere: changing storage atmosphere reduces food deterioration, growth of aerobes is slowed by creating an anaerobic environment, adding CO2 and N also slows deterioration - Chemicals: chemical additives retard the growth of microorganisms, modify enzyme activity, inhibit chemical reactions, or modify structure of foods - Radiation: can destroy microbes and deactivate enzymes

Answer 112

Neurotoxin in poisonous pufferfish which has been known to cause milk tingling at low levels of exposure

Answer 113

Must limit phenylalanine consumption

Answer 114

- Biological: infectious or toxigenic bacteria, viruses, moulds, parasites, fungi, toxic plants and fish - Physical: cut to the mouth, broken teeth, choking, or perforation to the GI - Chemical: encompasses a wide range of chemical compounds, can be acute (characteristics disease manifestations) or chronic (lose doses can be dementiral to long term health)

Answer 115

- Elect an immune reaction because the body produces antibodies in response of a foreign substance - Involved activity of immunoglobulin E which sets off the immune response - Can be manifested as hives, eczema, asthma, abdominal pain, anaphylactic shock

Answer 116

- It is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product - Development and implementation are becoming widespread throughout the food industry in order to enhance food safety and due to regulatory requirements - HACCP steps: 1. Analyze hazards 2. Identify critical control points (points in a food’s production at which the potential hazard can be controlled or eliminated, e.g. cooking, cooling, packaging, metal detection) 3. Establish preventative measures with critical limits for each control point 4. Establish procedures to monitor the critical control points 5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met 6. Establish procedures to verify that the system is working properly 7. Establish effective recordkeeping to document the HACCP system - Advantages of the HACCP system ○ Focus on identifying and preventing hazards from contaminating food ○ Based on sound science ○ Permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period of time rather than how well it is going on any given day ○ Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor Helps food companies compete more effectively in the world market

Answer 117

- Prerequisites to effective implementation of HACCP principles - Focus on operational conditions within processing facilities rather than process flow for a specific product - Some aspects include: premises, transportation and storage, equipment, personnel, sanitation and pest control programs

Answer 118

The transportation of harmful substances by 1) hands that touch raw food then though foods that will not be cooked, 2) surfaces like cutting boards or cleaning cloths that touch raw foods, have not been sanitized properly and then touch ready to eat foods, 3) raw or contamination food that touch or drip fluids on cooked or ready to eat foods

Answer 119

- Viruses: not able to reproduce outside of a living cell, some are extremely resistant to heat and cold, food is transportation device to get from one host to another - Parasites: need to live on or in a host to survive (for ex. Trichinella spiral affects pork) - Fungi: found in air, soil, plants, animals, water and some food, includes moulds and yeasts - Bacteria: biggest threat, single celled organisms that can grow quickly at favourable temperatures, some are not infectious on their own, but when they multiply in potentially hazardous foods, they eject toxins that poison humans when consumed

Answer 120

- pH: microorganisms can not grow at levels below pH 4.00 - Oxygen: aerobic organisms require air for growth and will not reproduce without oxygen - vacuum sealing helps with this - Moisture Availability: organisms need free moisture to grow, drying foods helps, measure percent of relative humidity (1.0 = 100% humidity), bacteria do not grow at an Aw less than 0.85 and mould doesn't grow less than 0.65 - Nutrient Availability: most foods contain adequate nutrients to support the growth of microorganisms (esp. foods that contain carbs and protein) - Storage Temperature: differ depending on the microorganism - Lag Time, Generation Time and Numbers: amount of time for organisms to reach the log-growth phase = lag time, time to double the population time = generation time

Answer 121

Heating to a specific temperature for a specific time to kill the most heat resistant vegetative pathogen (doesn't kill spores, why these products have to be refrigerated)

Answer 122

Heating to a specific temperature for a specific time to kill the most heat resistant spore forming organism

Answer 123

- Harvesting, refrigerating, conveying, transportation | - Sanitary conditions must be maintained, losses minimized, and bacterial growth minimized

Answer 124

- Brushes, high velocity air, steam, water, vacuum, magnets, microfiltration and mechanical separation are used to clean food and clean equipment

Answer 125

- Cream: centrifuge spins and separate based on density which separates cream and skim milk - Clarification: centrifuge spins based on state, which is how sediment and whey is extracted - Membrane Processes: reverse osmosis, ultrafiltration and microfiltration use membrane with varying pore size to separate based on size and shape

Answer 126

- High shear forces, graters, cutters, slicers | - Size increase by aggregation, agglomeration or gelation

Answer 127

- Achieved by gravity flow or use of pumps - Gravity Flow: the flow is laminar meaning it is transferred from the fluid to the wall between adjacent layers and do not mix often - Pumps: centrifugal or positive

Answer 128

- Main purpose is heat transfer or ingredient incorporation, efficiency of mixing depends on design, diameter, and speed of impeller - Achieved by putting agitation devices in a tank - Different mixing configurations will be used to achieve different purposes

Answer 129

- Either transferred in, or removed - Plate Heat Exchange: pass fluid over a plate where a heating/cooling medium is being passed up or down on the other side of the plate, the thin film makes for rapid heat transfer and is most efficient way to heat fluid of low viscosity - Tubular Heat Exchange: composed of a tube within a tube in which product and heating and cooling medium are flowing in countercurrent direction, applied to fluids of higher viscosities - Swept Surface Heat Exchanger: has blades that scrape the surface of the heat exchanger and bring new product continuously to viscosity (ex. ice cream freezer)

Answer 130

Transfer from molecule to molecule through the material

Answer 131

Transfer from electromagnetic radiation of a body due to the vibration of its molecules

Answer 132

Transfer through the movement of mass

Answer 133

- Reverse Osmosis: fluid is passed through a semipermeable membrane with a small pore that emits only the transfer of water, high pressure is applied, concentrate fluid is retained until no more water is able to be removed - Evaporation: heating the fluid in a vessel under a vacuum to cause a change of water from liquid to gas and then recover water through a condenser

Answer 134

- Sun or Tray Drying: are already solid, exposed to sun or placed in trays and dried in a current of warm or hot air (how raisins are made from grapes) - Freeze Dried: products that are are heat sensitive, moisture is removed without a state change - sublimation (coffee and some fruits) - Spray Drying: used to atomize the fluid into heated air - Roller Drying: where the product is allowed to flow over a hot rotating drum and then the dried product was scrapped off

Answer 135

- Compacting, pressure extrusion, told, powder, and binding agents, heat and pressure, and extrusion cooking

Answer 136

- Shipping, dispensing, improving the usefulness of the product, and protecting from unwanted organisms, packaged in many ways and machines that automatically package foods at high speeds - Process is mainly stepwise and automated

Answer 137

- Controlling and measuring values, thermometers, scales, thermostats and other instruments to measure pressure, temp, fluid flow, acidity, weight viscosity, humidity, time, specific gravity

Answer 138

- Ohmic Heating: alternating current to rapidly increase the temp of a product which destroys microorganisms but keeps the food intact - Supercritical Fluid Extraction: uses a gas such as carbon dioxide at high pressure to extract or separate food components - High Hydrostatic Pressure: used in food to inactivate microorganisms and some enzymes

Answer 139

Where all the pathogenic microorganisms that might grow in specific product and extension of shelf life by decreasing number of spoilage organisms present, is not sterile and is subject to spoilage

Answer 140

Mild heat treatment, generally applied to fruits and vegetables to inactive enzymes that might decrease product quality, might destroy some microorganisms and lead to increased product shelf life - Primary objective is enzyme inactivation

Answer 141

16 to -2C - Gentlest technique that affects the taste, texture, nutritive value, colour the least but is a short time preservation method

Answer 142

4. 5 to 7C - Will not kill microorganisms or inactivate enzymes, only slow thier deterioration effects - Food can experience: chill injury, flavour absorption, loss of firmness, colour, flavour, and sugar

Answer 143

0 to -18C | - Will not destroy microorganisms, but will slow or inhibit microorganisms

Answer 144

- Surface Area: greater the SA, the faster it dries - Temperature: greater temp difference between product and drying medium increases the rate of drying - Humidity: higher the humidity, the slower the drying will be - Atmospheric Pressure: controls the temp at which water boils, lower the pressure the lower the temp is required to remove water

Answer 145

- When foods are dehydrated, they lose water at different rates, quickly at first, then more slowly as more water is lost

Answer 146

Foods high in sugar and other solutes dry more slowly as they dry, the concentration of the solute increases

Answer 147

Some water is held by the absorption to food solids, water in colloid dels is more difficult to removes, the most difficult to remove is in the form of hydrates like glucose monohydrate or inorganic salt hydrates

Answer 148

- Caramelization: of sugars occurs if the temp is high enough - Enzymatic Browning: caused by enzyme and can be prevented by inactivation those enzymes before drying - Loss of Ease of Hydration: physical changes, denatured protein, loss of sugars and salts during dehydration make the reabsorption of water by the dried products less than equal to the original - Loss of Flavour: usually added back after dehydration

Answer 149

- Air Convection: air circulated around an insulated enclosure and a source of heating, the food is supported within the enclosure and the movement of air is controlled by fans, dried product is collected - Drum: food is applied in a thin layered on a rotating drum and as it moved the food is dried and once it is completely dried it reaches a scrapped where it is collected - Vacuum - Freeze Drying

Answer 150

- Containment - Protection - Convenience - Communication

Answer 151

- Metal: major disadvantage is corrosion from exposure to acidic foods, has been alleviated by coatings on the inner can to shield, also not suitable for microwave heating - Glass: advantage of transparency, inert chemical interactions therefore compatible with any food product, potential for breakage, biggest disadvantage is the heavyweight nature which increases transportation costs - Paper and Fibreboard: commonly used for outer wrappings, boxes and bags, when used as primary containers they must be 'food grade' = non toxic and non reactive, good printing properties, recyclable - Plastics: flexible or semi rigid, versatile, disadvantages include gas permeability, possible migration of plastics into foods, temperature exposure limits

Answer 152

- National Packaging Protocol is a Canadian government initiative to promote waste reduction through source reduction, reuse, and recycling programs, and promote development of improved management strategies to reduce disposal of packaging or incineration - Balance between environmental responsibility and convenience - Customers concerns motivate companies to re-evaluate thier approaches to waste management

Answer 153

If you control conditions like temperature and moisture, you can inhibit the growth of potentially harmful microorganisms

Answer 154

- Has become more about convenience - Packaging for ready to eat or microwavable meals - Communication is focus, identity of the product

Answer 155

- Includes canning, pasteurization, and evaporation | - Energy cannot be created or destroyed, it can only be converted into other forms of energy

Answer 156

- Microwave heating: converting radiant energy from the microwave region of the electromagnetic spectrum to kinetic energy in water molecules - Dipole nature of water enable the molecule to absorb microwave energy - When food is placed between 2 electrodes, an electric field is created when the microwave is in operation - Polar molecule align themselves in an electric field, when the polarity is alternated, water molecules spins, causing friction which is manifested in heat

Answer 157

- Refrigerators are kept cold by keeping refrigerant inside coils inside the walls of the unit - Has a low boiling point, so it picks up heat from the storage components when it evaporates inside the coils - Absorbed heat is released at the back where the refrigerant gas is condensed back to a liquid using a built in condensor

Answer 158

- Size of food/depth of container - Difference in temp between the heat source and food - Physical properties of the food and container - Surface area - Mechanism of heat transfer (convestion currents are neaturally created in less viscous foods because heated particles ten to rise towards the top, while colder particle fall down) - Use of dry heat or moist heat (food cooks faster with liquid or steam, hence why moist heat are quicker)

Answer 159

- A change when a chemical compound changes phases without changing its chemical properties - Steam is often used as a source of heat for various food processing unit operations - Evaporation is a means of removing water by converting liquids to gas - Freeze drying removes water by converting frozen water to gas (sublimation)

Answer 160

Amount of heat which must be added or removed to cause a change in temperature of a substance - Temp changes but there is no phase change - No phase change

Answer 161

Amount of heat which is added/removed to effect a change in phase - Added until all of a substance is converted to a different phase - Occurrence of a phase change - Constant temperature until all of the substance has been converted

Answer 162

- Water contains impurities which is why it boils and freezes at different temperatures - Boiling point decreases as pressure decreases - Boiling water at low altitudes are hotter than at high altitudes

Answer 163

- The resistance of flow, which can be attributed to internal friction when substances are in flow - Highly viscous substance have a high degree of internal friction which inhibits flow - Highly viscous = slow moving

Answer 164

A force applied over a given unit area

Answer 165

A change in shape of a solid or liquid in motion | - Can be thought about as layers on a substances sliding over one another as a result of an applied force

Answer 166

Shear forces are directly proportional to the applied stress - Water, milk, syrups, brines, pure oils, alcohols, and gases flow readily when any stress is applied - Shear stress does not affect the viscosity of Newtonian fluids because viscosity remains constant

Answer 167

Fluids do not readily flow unless a particular amount of force has been applied - Fluids act like plastic materials - Do not undergo permanent deformation, unless a certain yield stress has been exceeded - Most foods exhibit non-newtonians behaviour - Ex. salad dressing, ketchup

Answer 168

The study of relationships between force and deformation and their interrelationships with time - Elasticity: perfectly elastic bodies will deform when a stress is applied but will instantaneously return back to thier original conformation when the stress is removed, no foods experience this, but can experience retarded elastic behaviours where it returns to approximately the same conformation over time - Viscoelasticity: exhibits properties associated with both elastic and viscous material, under similar stresses these bodies will exhibit flow behaviour, higher level of applied stress causes the bodies to behave in an elastic manner, ex bread dough - Pseudoplastic and Dilatant Flow: when pseudoplastic materials are stirred, the viscosity decreases and the material exhibits fluid flow behaviour, dilatant flow behaviour objects will gradually increases thier viscosity as rates of sheer increase, heated starch solutions exhibit dilatant flow

Answer 169

- Involves the movement of mass from one place to another - Usually the movement of water by means of evaporation, absorption, drying - This can be used for cooking dehydrated foods (boiling rice in water), dehydrating foods to increase shelf-life

Answer 170

- In food there can be traces of synthetic toxins, such as drug residues, hormones, pesticides, or environmental pollutants (e.g., mercury, PCBs, lead) - Typically enter the food supply as a result of human intervention - Some endogenous toxins are not harmful since they are found in very low concentrations - Other endogenous toxins may cause serious illness at low doses (i.e., cyanide compounds, some poisonous mushrooms) - Long-term exposure to low dosages of endogenous toxins has been associated with increased risk of degenerative diseases or cancers - The other class of naturally-occurring toxins include compounds which are not produced by the food itself, but are the result of natural phenomena (i.e., marine toxins contaminating fish) or microbial contamination of food

Answer 171

Used to improve the yields and efficiency of traditional fermentation products and to convert unused raw material into useful products - Recombining genes to make recombinant DNA

Answer 172

- Used in cheese manufacturing - Extracted from the stomach of calves and the demand has far exceed the supply - Scientists inserted the gene for producing rennin into microorganisms - Became a genetical engineering product approved for use in foods

Answer 173

- BST or growth hormone in cattle is produced by genetically engineering microorganisms - Increases milk production by 10-25%, whereas feed intake increases by only 6% (increasing efficiency)

Answer 174

- Flavour Save tomatoes produced by Nalgene contained and antisense gene for the enzyme that elongates the softening of the tomatoes - Allowing longer shelf life

Answer 175

- Every cell contains all the genetic information to produce a complete new organism identical to the original - Currently being used on plants, trying to be applied successfully to animals

Answer 176

- Could provide plentiful food - Possible safety issue and environmental impact - Possible increased labelling of GMO foods, ban of these foods and more stringent testing of these products before they go on the market - FDA stresses that GMO’s and normal food all have to meet the same set of standards, so they should be equally as safe - Technology is too difficult to understand, so the public fear what they don’t understand

Answer 177

Product Price Promotion Place (distribution)

Answer 178

A factor which is tied to consumers expectations of how products should look and consumer tolerance for various degree of devotions for expectations

Answer 179

- Can be altered by ambient perception of light, physiological abnormalities - Food scientists recognize the variability of colour perception, therefore attempts have been made to standardize colour measurement

Answer 180

- Create colour in food by affecting the transmission or reflection of light - May be endogenous, synthetic or arise as a result of chemical changes produced during food processing

Answer 181

- Human perception of food texture is based on tactile sensory stimuli arising from chewing, swallowing and manipulation - High dependence on microstructure of foods and rheological properties

Answer 182

- Perception is a complex olfactory response involving the sense of taste and smell - Response arise from detection of flavour compounds by receptors on the tongue and volatile chemicals by the nose - Food texture, colour and appearance influence perception of flavour - Perception can be influenced by cultural factors, psychological conditioning, or biological variability (some can detect certain flavours at lower thresholds)

Answer 183

1) Difference Testing: examining the sensory info of a food before and after the formula has changed, may not tell the magnitude of the difference between the two products, nor if one is preferred over the other, if there is a difference, scaling methods can be used to determine the magnitude of the difference with respect to specific characteristics 2) Preference/Acceptance Testing: tests your product against another company’s and sees demographically which one is preferred, not designed to indicate whether a difference exists - Sensory evaluation is done for the purpose of quality control - Sensory technologists integrate information from a variety of sensory tests to develop descriptive sensory profiles which sensory scientists characterize particular sensory attributes by using descriptive words and number scales to express the intensity, duration and order of appearance or specific sensory attributes - Colour, appearance and odour can be examined by instrumental means, and humans provide a more complex and integrated picture of sensory characteristics - Human testers can be trained to look for certain characteristics or untrained - Care must be taken to eliminate bias - Most tests are based on statistical principles so sensory scientists must be well-versed in statistical methods

Final Exam Flashcards

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