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EPHE 155 > Food Safety > Flashcards

Food Safety Flashcards

(70 cards)

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1
Q

how many food borne illnesses a year

A

4 million cases

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2
Q

who is vulnerable to food borne illnesses

A

pregnant people
newborns
older adults
immunocompromised people

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3
Q

2 ways microbes cause illness

A

infection
intoxication (produce enterotoxins and neurotoxins)

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4
Q

flow of food safety

A

farms - processing - transportation - retail - plate

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5
Q

when does most food poisoning occur

A

consumer level - after purchase

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6
Q

ways of protecting consumers

A

batch numbering
freshness dates
seals/wrappers/safety buttons
dented cans

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7
Q

what are the four keepers

A

keep hot food hot
keep cold food cold
keep raw foods separate
keep hands/kitchen clean

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8
Q

what part of the hands harbour bacteria

A

nails (artificial nails/long nails/chipped polish)

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9
Q

safest fridge temperature

A

greater than or equal to 4 degrees

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10
Q

what foods are most likely to cause illness

A

foods high in moisture/nutrients and chopped/ground
- protein foods (meat)
- eggs
- raw produce
- honey

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11
Q

what is irridation

A

ionizing radiation to reduce insect infestation/microbial contamination
also used to slow ripening process

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12
Q

what is cold pasteurization

A

irridation

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13
Q

foods approved for irridation in canada

A

onions, potatoes, whole-wheat flour, whole and ground spices, dehydrated seasoning

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14
Q

what nutrients are effected in irridation process

A

heat-sensitive nutrients
- B vitamins and vit C

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15
Q

what nutrients remain intact in irridation process

A

macronutrients

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16
Q

is irridation safe

A

40+ years of research says yes

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17
Q

“best by” or “best if used by” meaning

A

date when food will have best flavour
still safe to eat past expiry date

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18
Q

“use by” or “expiration date” meaning

A

last date the product will be at peak quality
still safe to eat (aside from infant formula)

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19
Q

“packaging/manufacturing” date meaning

A

not an expiration date
used for tracking

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20
Q

“sell by” meaning

A

for stores to know how long they should display product
safe to eat past the date

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21
Q

what foods can be consumed one year after the expiration date

A

packaged foods (pasta, cereal, dried beans, baking mixed)
frozen foods
canned foods

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22
Q

what foods are good for 30 days past expiration date

A

butter
hard cheeses
eggs

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23
Q

what foods are good for 7 days after expiration date

A

milk
yogurt
cream cheese

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24
Q

do canned foods lose nutrients

A

minerals/water-soluble vitamins can be lost when they dissolve into canning water that will then get thrown away

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25
how do companies minimize nutrient loss in canned foods
high-temp-short-time principle (HTST)
26
three nutrients most affected by canning
thiamin, riboflavin, vit C
27
what does freezing do to food
stops bacterial reproduction and slows enzymatic reactions - if stored correctly, frozen foods will have more nutrients than fresh foods
28
what are GMOs
plant-based organism that has its DNA altered and contains genes from another plant-based organism
29
what are GMOs used for
used to grow genetically modified food
30
what was the first approved GMO crop
1994 flavr savr tomato
31
does canada mandate the labelling of GMO foods
no (only saudi arabia, russia, and EU)
32
how much of canadian crops are GM
90% (75-85% of available food have at least one GM ingredient)
33
benefits of GM food
resist damage due to weather grow easily in some environments produce more crop (low prices) rippen slower - last longer bruise less need less pesticides less disease more of a certain nutrient
34
4 issues around GE foods
nutrient composition (added nutrients) pesticide residues and resistance unintended health effects environmental effects (outcrossing)
35
what do companies that patent GMO seeds also do
develop and patent herbicides/pesticides to which the plant is resistant
36
examples of natural food additives
beet juice, salt, citric acid
37
what are additives used for
flavour, colour, nutrients
38
why do people used food additives
limit spoilage prevent undesirable changes in colour/flavour increase safety of food distribution
39
2 classes of food additives
intentional (added directly to food) incidental (contaminant)
40
how to test the safety of intentional additives
tested on at least 2 animal species determines highesr dose with no observable effects
41
how to determine healthy human dose of intentional additives
divide prorate dose by 100
42
what are natural toxins
occur in foods naturally -safrole, mace, nutmeg -solanine (potato shoots) -muchrooms -avidin (egg whites) -thiaminase (raw calms/mussels) -herbal teas
43
examples of residue on foods
persistant organic pollutants (POPs) pesticides growth hormones
44
general principles of organic food
protect environment maintain soil fertility maintain biological diversity recycle/maintain resources care for livestock
45
is the organic food industry regulated in canada
yes very strictly -all organic foods must be certified (nov 2018)
46
can organic farmers use synthetic pesticides
sometimes ! only if there is no naturally ocurring alternative - ex. copper sulphate
47
what are pesticides
protect against crop losses, reduce disease, increase crop yields
48
types of pesticides
most common: insecticides, herbicides, fungicides can be natural or synthetic can remain as toxins on foods
49
who regulates pesticides
Health Canada's Pest Management Regulatory Agency
50
most used pesticides in canada
organic pesticides
51
how many pesticides are we exposed to on average per day
0.9 milligrams of synthetic pesticides/day
52
daily consumption of built-in pesticides
1500mg/day
53
ways to reduce pesticide residue intake
trim fat from meat remove skin from poultry/fish vary meat choices day to day dont take fish oil capsules wash and trim produce in water use a knife to peel citrus peel waxed fruit/veggies
54
dirty dozen (organic produce)
peaches strawberries nectarines apples imported grapes pears cherries spinach celery sweet bell peppers potatoes lettuce
55
is organic food more nutritious
not really - difference is negligible that they can be explained by seasonal variations (seed type, soil, rain, sunshine, infestation)
56
potential health risks of organic food
e coli 6x greater in organic fruit/veggies organic sprouts/greens have cause serious cases of food poisoning unpasteurized juice/milk/cheese + microbial hazards spoil faster
57
exmaple of a growth hormone
recombinant bovine - given to cowsw
58
what does rBGH/bST do
increases muscle mass decreases fat
59
is rBGH/bST used in dairy cows, pork, poultry
no
60
controversy of growth hormones
banned in canada: stimulates another bovine hormone - insulin-like growth factor
61
are antibiotics approved for used in animals
yes (beef/dairy cattle, chickens, turkeys, pork, fish, fruit, honey bees)
62
are antibiotics used in organic foods
no
63
is it good to use antibiotics in food
no! only if the animal is sick but there's a mandatory waiting period afterwards
64
what do beef farmers use instead of antibiotics
ionophores to stimulate growth
65
what must all meat and eggs be in order to be sold
antibiotic free
66
what is arsenic used for
control parasites in poultry (banned in canada)
67
largest source of arsenic
food (organic arsenic is not dangerous)
68
foods susceptible to inorganic arsenic
rice fruit juice brussel sprouts dark meat fish mushrooms beer/wine
69
how to reduce exposure to environmental toxins
identify risky foods moderation + variety remove outer leaves trim fat wash fruits/veggies buy smaller fish avoid areas treated with pesticides
70
is organic a healthier choice
if you handle your food properly - no potentially higher risk of contamination with bacteria

EPHE 155 (3 decks)

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