Quiz 12 (17) Flashcards
(22 cards)
foodborne illness
related to consump. food w. toxins or contaminants
pathogen
microorganisms cause sickness
cross-contamination
transmitted via food, equipment or person
threshold effect
microo. not cause harm until reach certain pop.
Food line
farm (bac. harm before harvested) processing (cross-contam w/ equip) transportation (inc bac growth) retail (contam w/ incorr. handling) table (contain. if not stored or handled correctly)
HACCP
Hazard Analysis Critical Control Point
identify where along food line contamination could occur
*preventative process
infection v intoxication
infection- food w/ pathogens
intox- food w/ TOXINS (produced by pathogens)
greatest risk
infants
pregnant
older adults
immunocomp
clean hands
20 seconds
wash food
do not wash meat!!!
cross-contamination
separate raw foods
do not use same cutting board
cooking temps
most effective!
reheat leftovers to 165 degrees
times depend on food and pathogen/ toxin
measure internal temp before eating
temp “danger zone”
btw 40 and 140
greatest bac grwth
not leave food out for more than 2 hours
minimum temps that are safe
165- poultry, casseroles, reheated leftovers
160- ground meat, eggs
145- beef, pork and fish
chill food
40 or colder
within 2 hours
not marinate or thaw my leaving out
use leftovers w/in 3-4 days
ag and industrial wastes / chemical contaminants
water to plants to animals to humans
pesticide pros
inc crop yield
food look more physically appealing w/out insect damage
pesticide cons
chem residue can remain on plants
contaminate water supply
organic food labels
100%
organic- 95% of ingred.
made w/ organ. ingred.- 70%of ingred.
cons antibiotics/ hormones in animals
create more resistant bac
fish consumption guideline
limit if pregnant
eat 8-12 servings /wk
avoid- tilefish, shark, swordfish and mackerel
if eating from river, or lake limit to 6oz or 3oz for children
food packaging techniques
pasteurization
aseptic processing
irradiation (cold pasteur)
MAP- modified atm packaging
