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Lecture 1 Flashcards

1
Q

When can we see growth of microorganisms?

A

Growth occurs when the pH is neutral and concentrations of sugar and salt are low

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2
Q

What are psychrophilic, thermophilic and mesophilic bacteria?

A
  1. psychro: cold loving
  2. Thermo: heat loving
  3. Meso: Moderate temperature loving
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3
Q

What are aerobic anaerobic and facultative bacteria?

A

Aer: Presence of O2
Anaer: No O2
Facul: With or without O2

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4
Q

How are viruses transmitted?

A

All food born viruses are transmitted via fecal-oral route

-Directly or indirectly

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5
Q

Can viruses multiply in food?

A

No

  • they are usually inactivated by cooking
  • can survive freezer temps
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6
Q

What are produced by fungi?

A

Mycotoxins are produced by moulds that can contaminate grains nuts and fruit

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7
Q

What environment does yeast grow best in?

A

high moistures and high surgar

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8
Q

What are some examples of what mycotoxins can do to you?

A 
Liver or kidney problems
Liver cancer
Birth defects
Death
-Ex: aflatoxin
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9
Q

What are the 2 kinds of parasites and where are they found?

A

Round and flat worms

-found in raw or undercooked meats and fish

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10
Q

How are parasites transmitted?

A

Via water or food that has been contaminated by fecal matter

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11
Q

What do prions do?

A

Cause proteins to missfold and the tissue become infectious

  • causes. irreversible damage to the central nervous system
  • mad cow
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12
Q

What are the three types of food borne illness?

A
  1. Infections- food containing live pathogenic microorganisms
  2. Intoxication -Food contaminated with toxin-producing microorganisms
  3. Toxin-Mediated - Food contaminated with microorganisms which when consumed produce a to toxin in the gut
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13
Q

Who’s at risk for food borne diseases?

A 
Children
Pregnant women
Elderly
Immunocompromised 
People taking meds
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14
Q

What are the 4 areas in which to prevent food borne illness?

A
  1. Government
  2. GTHe 4 C’s
  3. HACCP
  4. Tech
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15
Q

How does the government prevent food borne illness?

A

CFIA responsible for the inspection of food
-enforces policies and standards sttby health Canada

Health protection and promotion act governs food premises at the provincial level

Public health units

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16
Q

What are the 4 C’s?

A

Clean
Cross contamination
Cook
Chill

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17
Q

What is the danger zone?

A

Between 4 and 60 degrees in which there is optimal bacteria growth

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18
Q

What should and should not be used to clean equiupemtn?

A

Damp towels, sponges, porous surfaces and wood cutting boards

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19
Q

What is HACCP?

A

Hazard analysis and critical control points

  • systematic process to identify and control food safety hazards that may be microbial, physical or chemical
  • quality control used for preventative measures
20
Q

Who developed HACCP?

A

Pillsbury for NASA to ensure astronauts have adequate nutrition

21
Q

What is the process for HACCPs?

A

Identify hazard
Establish critical control points
Establish procedures to monitor. critical control points
Establish corrective action when you find a hazard

22
Q

What are the 5 forms of tech that help improve food safety?

A
  1. Pasturization
    - heated to kill pathogenic bacteria
  2. Ultra pasteurization
    - increase shelf life
  3. Sterilization
    - destroys mostly all microorganisms
  4. Irradiation
    - kill bacteria without heating food
  5. High pressure processing
    - high pressure reduces vegetative bacteria
23
Q

What is irradiation also. referred too?

A

cold. pasteurization

- food doesn’t become radioactive

24
Q

Does high pressure impact nutrition of food?

A

Does not impact ntuiriton or enzymatic action

-doesnt destroy spores

25
What is water activity?
Foods with low water activity do not support bacterial growth -achieve low WA by drying, freezing, adding salt of sugar
26
What are the useful microorganisms?
Yeas and lactic acid bacteria
27
What are probiotics?
Live microorganisms which when administered in adequate amounts confer a benefit on the host - good for gut - fount in fermented food
28
What is oxalic acid?
Plant toxin found In leaves of rhubarb, found in spinach and beet green
29
What is solanine?
Plant toxin found on the skin of potatoes | -gives it the green colour
30
What is goitrogens?
Plant toxin found in the cabbage fam and can reduce thyroid activity
31
What are protease inhibitors?
Found in legumes and killed by cooking | -impair digestion of protein
32
What are hemagglutinin?
Found in soybean, peanuts, kidney beans | -Cause RBC to stick together
33
Within the Ministries and civil services, what are the 5 under the health portfolio?
1. Health Canada 2. Public Health Agency of Canada 3. Canadian Institute of Health Research 4. Patented Medicine Prices Review Board 5. CFIA
34
What is the definition of organic food?
Food items must be 95% or higher to be considered certified organic - in which the logo can be used - less than 95% logo can not be used
35
What is the difference between organic and natural ?
Natural products can have goo/pesticides Organic is non goo certified and no synthetic anything
36
What is Bill 153?
From the organic products act | -prohibits the marketing and labelling or organic foods not certified
37
What is bio tech also referred to as?
Life sciences Genetic modification Genomics
38
What are some examples of Biotech?
Vaccines GMO products Bacteria
39
What are the GMO crops that Canada produces?
Corn Soy Sugar Beet
40
What was the first GMO crop?
Tobacco (US)
41
What was the first GMO food?
Tomato (flavour savour) in US | -not any more cause it had unfavourable characteristics
42
When was food labelling established and who over sees it?
1920 | Health Canada
43
What should knives be made from?
High quality materials such as stainless steel and very sharp
44
What are the 4 recipes styles?
1. Standard - Ingredients are luted in the order used followed by step by step instructions 2. Action - instructions/method is interspersed with list of ingredients 3. Descriptive - Presented in a column format (similar to action, different format) 4. Narrative - Amount of ingredients and method are combined (good for not a lot of ingredients)
45
When you need to increase the yield of your recipe, what are the 3 methods to do so?
1. Factor method - Multiply recipe x2 2. % Method: Most accurate based on weights (good for large volumes) 3. Bakers %: Based on total weight of flour, similar to % method (for better consistency and convert recipes to different weights)

FN 2232 (20 decks)

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