Spotlight H; Food Safety

Question 1

in the contemporary United States, food safety is ensured by an overlapping system of rules and practices that preserve the [..] of food and prevent contamination with food born pathogens such as bacteria and viruses. the system we have in place today recognizes the safety of food can be compromised at any point from production to consumption otherwise known as “farm to fork”

Answer 1

quality

Question 2

the Meat Inspection Act and the Pure Food and Drug Act were signed into law on the same day in 1906

Answer 2

yes, by former president Theodore Roosevelt

Question 3

under the Meat Inspection Act, government inspectors were given the authority to inspect carcasses in slaughterhouses. using what became known as the “poke-and-sniff method”, inspectors used sight, touch, and smell to detect [..] or [..] meat.

Answer 3

rotten
contaminated

Question 4

the Pure Food and Drug Act put into place rules against adulteration (contamination with [..] substances and known [..]) and misbranding (labeling something as one thing when it was another) of [..] and [..] drugs

Answer 4

foreign, poisons
foods, prescription

Question 5

Meat inspection is handled by the US department of agriculture ([..]), whereas food (produce and packaged foods) and drugs are the domain of the [..]

Answer 5

USDA
FDA

Question 6

the poke and sniff method of meat inspection was not perfect;
- banter are invisible to the naked eye and are not always detectable by touch or smell.
- meat production has become industrialized over the years, creating opportunities for contamination
- livestock are often housed closely together in large pens where they are exposed to fecal matter from animals, making it more likely that fecal matter on an animal’s hide will end up in meat

Answer 6

(one modern hamburger may contain meat from potentially thousands of cows)

Question 7

foodborne illness (also known as food [..]) is a very common although largely preventable condition in the United States.

Answer 7

poisoning

Question 8

The Centers for Disease Control and Prevention (CDC) estimate that each year roughly 1 in 6 Americans (or [..] million people) get sick from eating contaminated food. Of these, 128,000 are hospitalized and 3,000 die.

Answer 8

48

Question 9

illness (regarding food poisoning) may result from consuming food that contains [..] occurring toxins or food that is [..] with toxic chemicals or pathogens (viruses, bacteria, or parasite)

Answer 9

naturally,
contaminated

Question 10

although more than 250 food born diseases have been described, the most common are caused by just six pathogens: norovirus (a virus) and Salmonella, Clostridium perfringens, Staphylococcus, Shigella, and Campylobacter (all of which are [..]).
contamination of these culprits doesn’t affect only [..] and [..].

Answer 10

bacteria
meat
produce

Question 11

foodborne illnesses fall into two general categories: [..] and [..]

Answer 11

intoxication
infection

Question 12

foodborne intoxication is caused by ingestion of foods that contain a [..] that may be [..] present in the food, introduced by contamination with poisonous [..], or produced by [..] or [..] growing on foods. toxins occur [..] in some plant foods and some mushrooms. toxins may also be present in some fish and shellfish that have consumed toxin producing algae

Answer 12

toxin
naturally, chemicals
bacteria or fungi
naturally

Question 13

toxic chemical contaminants include cleaning agents, pesticides and herbicides, and heavy metals.

Question 14

bacteria (and, less often, fungi) can produce toxins when they are allowed to [..] in foods that have been improperly handled before being eaten. even if the bacteria have been killed by heating prior to consumption, the toxin is already [..] in the food and can cause illness rapidly. the toxin may act as quickly as [..] minutes following the ingestion of the contaminated food

Answer 14

grow
present
30

Question 15

in the US, the two most common strains of bacteria that cause food borne intoxication are, Staphylococcus aureus and Bacillus cereus

Answer 15

yes

Question 16

S. aureus lives on the [..] and in the [..] passages of about 25% of the population, and food handlers are the source of food contamination with this bacterium. when contaminated foods are not promptly [..], these bacteria grow on the food and release a heat stable toxin that can withstand [..] (212 F) for as long as two hours.

Answer 16

skin , nasal
refrigerated
boiling

Question 17

the likelihood of foods being contaminated with S. aureus can be drastically reduced if food handlers practice proper [..], particularly adequate [..] washing

Answer 17

hygiene , hand

Question 18

B. cereus is a bacterium that is widespread in the environment. when these bacteria grow on contaminated rice products and other starchy foods such as potatoes and pasta, a heat stable toxin is produced that causes [..].

Answer 18

vomiting

Question 19

B. cereus is abundant in [..] and on [..] produce, it is often introduced into cooked foods through cross contamination in the kitchen when uncooked or undercooked vegetables or herbs come in contact with cooked foods. when those cooked foods are not refrigerated promptly, the transferred bacteria can then grow.

Answer 19

soil
uncooked

Question 20

because both S. aureus and B. cereus produce heat stable toxins, [..] contaminated foods that were not [..] properly (or kept hot) often will not prevent intoxication

Answer 20

reheating
cooled

Question 21

the majority of foodborne illnesses are food borne [..] that result when we consume foods that are contaminated with [..] that then multiply in the intestines, causing an infection that results in illness.

Answer 21

infections
microorganisms

Question 22

one of the most common sources of pathogens in foods and water is from contamination with either animal or human feces. when we become ill from consuming foods or water contaminated in this manner it is referred to as the fecal-oral transmission of disease

Answer 22

feces

Question 23

another way that pathogens are introduced into foods is by cross contamination, where pathogens from contaminated surfaces, utensils, people, or foods (such as raw [..]) are transferred to another object or food. that is of particular concern when contaminated foods are then eaten without being cooked.

Answer 23

meats

Question 24

disease-causing microorganisms (or pathogens) include viruses, parasites, and bacteria

Answer 24

yes

Question 25

viruses are infectious agents that consist of [..] material surrounded by a [..] shell and are so small that they cannot be seen with a conventional light microscope. viruses can only multiply inside the living cells of a host, and for this reason , they are unable to multiply in foods

Answer 25

genetic protein

Question 26

parasites are organisms that live on or in a host and obtain the [..] they need from the host. they vary widely in size, from small single-celled organisms (protozoans), to a large multi celled organisms such as parasitic worms (helminths) that may exceed 30 feet in length. like viruses, parasites cannot [..] in foods, but parasites can survive in the environment and enter the body through food

Answer 26

nutrients multiply

Question 27

bacteria are single celled microorganisms that can be seen with a conventional microscope. bacteria increase in number by [..] into two cells with each cell then growing to full size before they divide again. unlike either viruses or parasites, bacteria can multiply in [..] when conditions such as temperature, pH, salt concentrations, moisture content, and oxygen levels are favorable for their growth. (the longer these favorable conditions for bacterial growth persist, the more bacteria will be present in the food and the more severe will be the illness if the contaminated food is ingested.

Answer 27

dividing food basically; only bacteria is the pathogen that is able to multiply when the environment on the food is favorable for their growth. bacteria can be seen through a microscope.

Question 28

foodborne illnesses can have different symptoms, but because the offending pathogens are ingested and enter the gastrointestinal tract, symptoms commonly begin there. (nausea, vomiting, abdominal cramps, and diarrhea are most common)

Question 29

although foodborne illnesses may sometimes have a [..] onset and may last only hours or days, they can also lead to more serious and potentially life-threatening complications. different types of foodborne diseases vary in the time of onset, typical symptoms, duration of symptoms, and potential consequences

Answer 29

rapid

Question 30

individuals whose immune system does not function at full capacity are at risk at contracting food borne illness. are at risk of lengthier illnesses with increased risk of hospitalization and death (infants and young children whose immune system are not yet fully developed, older adults, and individuals with diseases such as HIV/AIDS, cancer, and diabetes have weakened immune systems that allow greater opportunity for food borne pathogens to multiply)

Answer 30

(healthy college aged students, may not be affected or have minimal symptoms, whereas a young child may experience more drastic consequences)

Question 31

pregnant women are also susceptible to foodborne illness because pregnancy [..] the immune system of the mother. as a result, pathogens may cross the [..] and infect the unborn child whose immune system is underdeveloped

Answer 31

surpasses placenta

Question 32

one particular food borne pathogen that pregnant women are often warned is Listeria monocytogenes. third leading cause of death. pregnant women and their unborn children are particularly susceptible (10 times more likely to become infected than the general population)

Question 33

pregnant women are [..] times more likely to become infected with Listeria adults 65 years and older are [..] times more likely to be infected

Answer 33

10 4

Question 34

although the symptoms of illness (called listeriosis) experienced by the expectant mother are typically mild (fever, fatigue, and body aches), this infection can have devastating effects on the pregnancy, potentially causing miscarriage, stillbirth, preterm birth, or life threatening infection in the newborn

Question 35

Pregnant women should avoid consuming soft cheeses (feta, Brie, Camembert, and some Mexican-style cheeses); refrigerated smoked seafood, pâtés, or meat spreads; and hot dogs (unless they are steaming hot). These foods are some of the most common food sources of Listeria. Individuals in the other high-risk groups should also avoid these foods, as well as other foods that are common sources of foodborne pathogens.

Question 36

the HACCP stands for Hazard Analysis and Critical Control Points

Question 37

food irradiation [..] bacteria, parasites, and insects by damaging DNA, which improves food safety. however, food irradiation does not kill [..] bacteria in foods, so good food handling practices must still be used. any living cells in the food are killed or damaged as well, and this can [..] shelf life for fruits and vegetables by delaying ripening or inhibiting sprouting (of potatoes, e.g.).

Answer 37

kills , DNA prolong

Question 38

Although irradiated foods are generally not widely available, most spices sold wholesale in the United States have been irradiated. has not found to noticeably affect taste or texture of foods, nor does it make foods radioactive or significantly reduce their nutrient content.

Answer 38

you can determine if foods have been irradiated by looking for the intention symbol for irradiation as well as the statement "treated with radiation" or "treated by irradiation" on the food label. Individual ingredients (such as spices) in multi ingredient foods do not need to be labeled

Question 39

Because fruits and vegetables are not covered under USDA jurisdiction, produce was not subject to HACCP.

Question 40

The outcome of the 2006 crisis was the Food Safety Modernization Act (FSMA), designed to apply mandatory preventive controls, or HACCP, throughout the food supply. On-farm food safety is the provision of FSMA that allows the FDA to establish regulations for the production of fresh fruits and vegetables.

Answer 40

yes

Question 41

FSMA gave the FDA the power to ensure food defense.

Answer 41

yes

Question 42

food defense differs from food safety in that it protects against [..], rather than [..], contamination of food.

Answer 42

intentional unintentional

Question 43

consumers should also play their part in maintaining food safety

Question 44

four steps to food safety; clean, separate, cook, chill

Answer 44

clean; wash hands and surfaces often separate; separate raw meats from other foods cook; cook to recommended temperatures chill; refrigerate foods promptly

Question 45

top 5 risk factors contributing to food born illness 1. improper hot/cold holding temperatures of potentially hazardous foods 2. improper cooking temperatures 3. contaminated utensils and equipment 4. poor health and hygiene of food preparers and handlers 5. food from unsafe sources, such as raw or unpasteurized milk

Question 46

pathogens can be found in many places in the kitchen , including your hands, so food safety begins by thoroughly washing hands, countertops, cutting boards, and utensils.

Question 47

proper hand washing will dramatically reduce the incidence of food borne illnesses. hands should be scrubbed for [..] seconds using soap and running water being certain to wash the backs of your [..] and under your [..].

Answer 47

20 backs nails

Question 48

hands should be washed [..] during food preparation as well as after touching pets, using the bathroom, blowing your nose, handling garbage, and handling uncooked meats, poultry, fish, or eggs.

Answer 48

frequently

Question 49

it is important to keep countertops, cutting boards, utensils, and dishes clean by washing with [..], [..] water (or a dilute bleach solution) after preparing each food item: rinsing them with water is not effective at stopping the spread of food borne infections.

Answer 49

hot soapy

Question 50

fresh fruits and vegetables should also be washed, even if you are planning to peel them before they are eaten. If they are not washed, pathogens can be transferred from the outside of the peel to the edible portion as the produce is cut or peeled.

Answer 50

basically; wash fruits and vegetables even if they are going to be eaten,. to avoid pathogen transfer

Question 51

rinse produce under running water, but do not use soap or bleach. firm produce such as melons, summer squash, and potatoes should be scrubbed under running water with a clean produce brush

Question 52

seven tips for cleaning fruits and vegetables; - wash your [..] for 20 seconds with warm water and soap before and after preparing fresh produce - cut away any [..] or [..] areas before preparing or eating - gently [..] produce while holding under plain running water. there's no need to use soap or a produce wash. - use a clean vegetable [..] to scrub firm produce, such as melons and cucumbers - [..] produce with a clean cloth or paper towel to further reduce bacteria that may be present - throw away the [..] leaves of a head of lettuce or cabbage.

Answer 52

hands damaged, bruised rub brush dry outermost

Question 53

to reduce our risk of food borne illness, it is important to avoid cross contaminating cooked and ready to eat foods and fresh produce by keeping them separate from raw meats (including poultry and seafood) and eggs.

Answer 53

(avoiding cross contamination begins even before you arrive home from the store by keeping those foods separate from other foods in your grocery cart. place raw meats in plastic bags to prevent their juices form dripping onto other foods, and do not put them in the same grocery bags with other foods at the checkout line.

Question 54

when refrigerating raw meats , keep them in sealed plastic bags or containers to prevent their juices from contaminating other food in the refrigerator. IT ONLY TAKES ONE DROP OF RAW CHICKEN TO INFECT A PERSON

Question 55

studies have found that approximately 50% of raw chicken products in the United States are contaminated with Campylobacter bacteria.

Answer 55

yes, majority of chicken are contaminated so; during preparation (chicken) always clean cutting boards, countertops, knives, and other utensils with hot, soapy water immediately after coming into contact with raw meats and eggs.

Question 56

to destroy pathogens in meat, poultry, seafood, and egg dishes, cook them to a safe minimum internal temperature as measured with a probe thermometer

Answer 56

- ground meats must be cooked to a higher temperature than steaks, chops, or roasts because bacteria in ground meats are distributed throughout the meat rather than being concentrated on the surface of the meat.

Question 57

proper cooking of raw seafood to an internal temperature of at least [..] F for at least 15 seconds will significantly reduce or eliminate any bacterial, viral, or parasitic organisms that may be present

Answer 57

145

Question 58

food safety authorities recommend avoiding raw or undercooked fish and shellfish or foods containing them, such as sashimi, some sushi and ceviche. for those who choose to consume these foods, the FDA recommends eating fish that has been previously [..] to reduce risk of food born illness

Answer 58

frozen

Question 59

bacteria on the surface of meats are more easily destroyed because the surface of the meat reaches higher temperature more quickly than internal portions of the meat.

Answer 59

e.g. because the batter found in raw poultry infiltrates deep into the meat, even whole, unground poultry must be cooked to a higher temperature than what is required for beef, pork, lamb, and veal.

Question 60

the safe minimum internal temperature for casseroles and leftovers is also set high because bacteria can be found throughout these foods, not just on their surface

Answer 60

high

Question 60

when heating foods in the microwave, let them sit for about two minutes after heating (or follow manufacturers instructions for commercial products) to reduce cold spots in the food and provide more time for bacteria to be destroyed.

Answer 60

(as long as foods have been handled properly before being cooked, following these cooking recommendations will typically make them safe to eat when they are consumed shortly after being prepared.) however, if raw meats, ingredients for casseroles, or leftovers have not been kept at an appropriate temperature, bacteria may grow and produce toxins that may not be destroyed by cooking or reheating, causing food borne illness

Question 61

USDA recommended safe minimum internal temperatures; 140 F - Ham ; fully cooked (to reheat) 145 F - Beef, Pork, Veal, Lamb, Steaks, Roasts, and Chops (with a 3 minute rest time) 145 F - fish (or flesh is opaque and separates easily with fork 160 F - Beef, Pork, Veal, Lamb (Ground) 160 F - Egg Dishes 165 F - Turkey, Chicken, and Duck (whole, pieces, and ground) 165 F - Leftovers and casseroles

Answer 61

yes

Question 62

promptly chilling [..] foods after purchase or preparation will also reduce bacterial growth in foods, thereby reducing the risk of both foodborne infections and intoxication.

Answer 62

perishable

Question 63

leftovers should be refrigerated in [..] containers to allow for more rapid cooling. when leftovers are refrigerated in [..] containers, the food at the center can stay within the range of temperatures that promotes the bacterial growth (the temperature "danger zone") for too long, allowing bacteria to multiply

Answer 63

shallow deep

Question 64

when properly handled food is stored in the freezer at 0 F, it will be safe for an indefinite period; however, the flavor and texture of foods will [..] over time.

Answer 64

deteriorate

Question 65

it is imperative to avoid the temperature danger zone. Bacteria grow at temperatures between [..] and [..] F, and they grow particularly fast at temperatures between [..] F and [..] F.

Answer 65

41, 135 70 , 120

Question 66

keeping hot foods hot and cold foods cold is important, as is making sure that perishable foods never spend more than [..] hours in the temperature danger zone.

Answer 66

two

Question 67

because bacteria multiply very quickly at room temperatures, meats and seafood should be marinated only in the [..] and never on the kitchen counter. and never use the uncooked marinade as well.

Answer 67

refrigerator

Question 68

its is important to keep hot foods at [..] F or higher and cold foods at [..] F or cooler, when keeping foods out for extended periods

Answer 68

135, 41

Question 69

care should also be exercised when thawing foods to be sure they not spend a significant amount of time in the temperature danger zone. to avoid this, never thaw foods on the kitchen counter, but thaw them in the refrigerator, in cold water, or in the microwave

Answer 69

yes; thaw food in the refrigerator, cold water, or microwave

Question 70

leftovers should be consumed within [..]-[..] days. ground meats and uncooked sausages should not be refrigerated for more than [..] days, whereas chops, roasts, and steaks should be cooked or frozen in [..]-[..] days.

Answer 70

3-4 2 3-5

Question 71

chill perishable foods within [..] hours of preparation or purchase, and within [..] hour if the air temperature is 90 F or higher

Answer 71

two one

Question 72

safe thawing of foods; - refrigerator; this is the safest way to thaw foods. make sure the [..] from thawing meats and poultry do not drip onto other foods. - cold water; to thaw foods faster put them in a sealed plastic bag and submerge in cold water. change the water every [..] minutes. cook foods [..] after thawing. - microwave; when thawing food in a microwave, plan to cook it [..] after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food into danger zone temperatures) - cook without thawing; cooking will take about 50% longer than for fully thawed or fresh meat or poultry

Answer 72

juices 30 , immediately immediately

Question 73

as much as taking prevention to try to prevent food poisoning, it is sometimes inevitable. e.g. spinach that is contained with E. coli would not have been made safe by washing, because the bacteria had already infiltrated in the inside of the spinach leaves

Question 74

foodborne pathogens can also contaminate organic produce despite beliefs. this is because organic means that there were no artificial fertilizers or pesticides were used in the growth of the food. those who want to reduce exposure to synthetic pesticides can eat organic produce, but they can also be contaminated with harmful bacteria. especially if livestock manure is used as a fertilizer.

Answer 74

yes

Question 75

the FDA has responsibility of regulating substances that are added to foods. such as food additives

Question 76

food additives are any substances added to food during processing, production, or preparation, including preservatives, flavorings, colorings, leaving agents (to improve consistency), and even vitamins and minerals.

Answer 76

they can serve multiple purposes: to maintain or improve safety and freshness; to improve or maintain nutritional value; and to improve taste, texture, and appearance.

Question 77

food manufacturers are required to list on food labels all ingredients in food products, including additives

Answer 77

yes

Question 78

direct food additives are often added [..] the processing of food and may be [..] additives such as spices, herbs, and salt or human made substances such as vitamins and chemical preservatives.

Answer 78

during natural

Question 79

indirect additives (in foods) are not [..] added to foods, but are introduced into the food during packaging, processing, or storage. are generally present only in [..] quantities and include compounds from packaging like paper fibers, adhesives, and compounds such as bisphenol A (BPA) found in plastic food containers and metal based food and beverage cans. they can also include sanitizers such as bleach or iodine and production aids such as corrosion inhibitors and lubricants.

Answer 79

intentionally minute (small)

Question 80

the FDA has the primary legal responsibility for the safety of food additives and oversees the process for approval additives. is also responsible for determining the types of foods in which specific additives can be used, the maximum amount that can be used, and the way additives will be identified on the food labels.

Question 81

most additive in the food supply are considered "generally recognized as safe" (GRAS) on the basis of historical use in food ad published studies on safe consumption

Answer 81

hundred of substances are on the GRAS list; salt, sugar, baking soda, vanilla, yeast, and spices. (do not have to go through an approval process)

Question 82

Although most food additives are GRAS, nutritionists generally agree that it is best to emphasize [..] foods in one’s diet rather than [..] foods that often contain multiple food additives.

Answer 82

whole processed

Question 83

although most food additives have no adverse effects, there is now substantial evidence to support the theory that a high intake of artificial food colors (AFC) can cause small but statistically increases in [..] in some children.

Answer 83

hyperactivity

Question 84

a number of foods frequently consumed by children contain [high or low] amounts of AFC (artificial coloring) , including sodas, fruit and sports drink breakfast cereals, baked goods and frostings, and candies. levels of AFC consumption by children in the United States can easily exceed the amounts that have most consistently been observed to have adverse effects. some children are more susceptible to these effects.

Answer 84

high basically; eating high levels of artificial coloring is related to having side effects. kids in US can exceed that amount but some children are susceptible to the effects

Question 85

food safety and food security are related because many of the outbreaks we face stem from agricultural practices designed to feed an ever-larger number of people, both at home and around globe . with every outbreak comes positive change

Answer 85

yes basically; food safety and food security since they are designed to feed very large number of people there are outbreaks that happen still.