Unit 3 Flashcards
1
Q
What does Health Canada do
A
Establishes policies, regulations, and standards that govern the safety and nutritional quality of food sold in Canada
2
Q
4 responsibilities of Health Canada
A
Food safety policy
Standard setting
Risk assessment
Analytical testing research audit
3
Q
______ was created in April 1997 and reports to the Minister of Agriculture and Agri-food
A
The Canadian Food Inspection Agency (CFIA)
4
Q
What does CFIA do
A
Provides inspection services, enforced the standards and policies set by Health Canada
Work from farm to table
5
Q
6 responsibilities of CFIA
A
Controlling animal disease and pests Inspecting foods Preventing fraud Regulate seeds, feed, and fertilizers Diagnosing problems Enforcing safety standards
6
Q
What year did the safe food for Canadians act come into effect
A
2015
7
Q
Makes food as safe as possible
Protects consumers by targeting unsafe practices
Implements tougher penalties for risky activities
Provides better control over imports
Instituted a more consistent inspection regime
Strengthens food traceability
This are the promises of _______
A
The safe food for Canadians act
8
Q
Food borne illness can often be mistaken for ______ because of similar symptoms
A
Viral illness
9
Q
Who is most at risk of food borne illness
A
Old
Young
Immunocompromised
Pregnant
10
Q
What are the 3 types of hazards of food borne illness
A
Biological - bacterial, viral, fungal etc.
Chemical - toxins, antibiotics
Physical - foreign matter (plastic)
11
Q
What type of hazard is associated with the greatest amount of food borne illness
A
Biological
12
Q
What is the difference between infection and intoxication
A
Infection = bacteria multiple and infect tissues
Intoxication = bacteria produce toxins in food or body as they multiply
13
Q
What causes the symptoms of infection
A
Diarrhea = imbalance of osmotic pressure Vomiting = damaged cells in intestinal tract signal brain to trigger vomiting
14
Q
Incubation period of food borne illnesses
A
12 hours to 2 days
15
Q
Name 2 bacteria that cause INFECTION
A
Salmonella, shigella
16
Q
Name 2 bacteria that cause INTOXICATION
A
Staph aureus, C botulinum
17
Q
What is the incubation period for intoxication
A
A few hours
18
Q
What do toxins do in the body
A
Cause damage to the cells that line the intestinal tract, and can cause kidney damage
19
Q
6 things microorganisms need to grow
A
Food Acid (pH 4.6-7) Temp Time Oxygen (maybe) Moisture
20
Q
5 ways to avoid microbial growth
A
Decreasing pH (acid)
Keeping foods refrigerated (temp)
Not leaving foods at room temp for more than 2 hours (time)
Wrapping foods tightly to avoid contact with Oxygen (oxygen)
Drying foods (moisture)
21
Q
____ is the leading cause of food borne illness
A
Salmonella
22
Q
3 sources of salmonella
A
Environment
Animal feed
Intestines of animals (especially chicken)
23
Q
5 food sources of salmonella
A
Raw meats Raw eggs Unpasteurized (raw) milk Sprouts Unwashed fruits and veggies
24
Q
How long does it take for symptoms of salmonella to appear
A
1-3 days
25
What is the duration of symptoms of salmonella
1-4 days, up to 7 days
26
Long term complications of salmonella
Severe arthritic symptoms
27
Where is staph aureus found on the body in healthy people
Nasal passage, throat, hair and skin
28
Staph aureus can cause _____ (4)
Boils
Pimples
Skin infections
Toxic shock syndrome
29
Environmental sources of staph aureus (7)
```
Air
Dust
Sewage
Water
Milk
Food
Equipment
```
30
How is staph aureus usually spread
Sick food handlers contaminate materials
31
True or false: people with staph aureus infection can pass the bacteria but not the toxin
True
32
How many different toxins can staph aureus make
7
33
True or false: staph aureus toxins can be destroyed by cooking
False: they are heat resistant
34
4 foods contaminated by staph aureus
Meat
Eggs
Mayonnaise products (salads, sandwich fillings)
Cream products (pastries)
35
How long for onset of staph aureus symptoms
30 min to 8 hours
36
Duration of symptoms for staph aureus
24-48 hours, up to 3 days
37
E. coli often lives in the ______ of animals and humans
Intestinal tract
38
Hamburger disease refers to which bacteria
E. coli
39
3 food sources of E. coli
Raw meat
Raw milk
Raw fruit juice (unpasteurized)
40
True or false: unlike other bacteria, E. coli is a surface contaminant meaning it does not penetrate to the center of food
True
41
How long until symptoms are seen for E. coli
12-18 hours, up to 8 days
42
Duration of symptoms for E. coli
2-9 days
43
Hemolytic uremic syndrome is caused by ______ and can cause ______
E. coli
| Acute kidney failure
44
The population of New York could be wiped out by ______ of c botulinum
1 tsp
45
Where is c botulinum found in nature
Soil
Water
Plants
Intestinal tracts of animals and fish
46
Mode of action for botulism
Toxin blocks nerve function, causing paralytic illness
47
C botulinum is what pH (high vs neutral vs low) and what type of storage
Low pH canned foods
48
What food is a natural source of c botulinum spores
Honey
49
How long until symptoms are seen for c botulinum
12-24 hours up to 72 hours
50
Botulism symptoms (4)
Double vision
Inability to swallow
Speech difficulty
Progressive paralysis
51
True or false: most people will recover from botulism without treatment
False
52
True or false: botulinum toxin is killed at 100°C but the spores are killed at 120°C
True
53
HACCP stands for
Hazard Analysis Critical Control Point
54
What are critical control points
Points during the food production process that need to be controlled to ensure the safety of the food product
55
3 reasons why HACCP was designed
Identify hazards that could occur to foods during their preparation
Identify control steps in food production that ensure a safe product
Monitor these steps to ensure they are being controlled
56
7 principals of HACCP
1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping and documentation procedures
57
5 stages where you can control food safety at home
```
Shopping
Storage
Prep
Serving
Handling of leftovers
```
58
What are transmissible spongiform encephalopathies
Diseases that cause the brain to become filled with holes
59
What causes TSE’s
Prions
60
What is the difference between PrPc and PrPsc
```
PrPc = normal protein
PrPsc = bad prion
```
61
Creutzfeldt Jacob disease:
- disease in humans
- target age
- end result and time range
Dementia
65+ years old
Death within 1-10 years
62
True or false: new variant CJD affects teens and young adults, and is caused by BSE
True
63
Another name for BSE is ____
Mad cow disease
64
Symptoms of BSE in cattle (3)
Convulsions
Loss of coordination
Behavioural changes
65
How did BSE originate
Feeding cattle bone meal from sheep infected with scrapie
66
What are SRM in reference to cattle
30+ months = skull, brain, nerves attached to brain, eyes, tonsils, spinal cord, dorsal root ganglia
All ages = distal ileum
67
What is BPA
A chemical used in the production of hard, clear plastic called polycarbonate and epoxy resins
68
Effects of BPA in humans
Estrogen- like activity
| Endocrine disruption
69
How do you tell if a bottle has polycarbonate plastic
Check for recycling category number 7 on the bottle (7 PC)
70
How is Hep A usually transmitted
fecal-oral route
71
How long until symptoms appear for Hep A
4 weeks, anywhere from 15-50 days
72
True or False: hep A virus is shed in faces before symptoms are seen
True
73
Duration of symptoms for Hep A
2 weeks to 6 months
74
Hep A is commonly acquired from eating ____
Shellfish from contaminated water
75
Norovirus is commonly acquired from eating ___
Shellfish from contaminated water
76
True or False: Norovirus is heat resistant
False
77
How long until symptoms appear for Norovirus
1-2 days, as soon as 12 hours
78
True or False: Norovirus is shed in feces after the onset of symptoms
False, prior to symptom onset
79
True or false: Norovirus can be found in faeces and vomit for several days after recovery
True
80
Duration of symptoms for Norovirus
1-2 days
81
"stomach flu" refers to an infection with what microorganism
Norovirus
82
True or false: Norovirus can survive high levels of chlorine (i.e. bleach solutions) and are stable on surfaces
True
83
What are mycotoxins
Toxins produced by molds growing on food
84
True or false: Molds need more moisture to grow than bacteria do
False
85
Mycotoxin production is stimulated at lower or higher temperatures?
Lower
86
How many mycotoxins have been identified?
Over 300
87
Which of the following are symptoms of mycotoxins:
- food borne illness symptoms
- hallucinations
- kidney disorders
- liver cancer
- kidney stones
- bone marrow destruction
- gangrenous ergotism
- boil/ wart formation
- food borne illness symptoms
- kidney disorders
- liver cancer
- bone marrow destruction
- gangrenous ergotism
88
Asperigillus flavus creates what toxin
Aflatoxin
89
Aflatoxin is common in what foods
nuts, grains, beans
90
Aflatoxin is a strong carcinogen for what organ
The liver
91
What is a toxin
a chemical substance that can cause damage to a biological system
92
Solaine is found in ______ and has ______ properties
potatoes
| narcotic
93
True or false: Solaine cannot be destroyed by cooking, but is made in the green layer of skin which can be peeled off
true
94
Cyanogens release free _______ molecules, which causes ______
HCN (hydrocyanic acid)
| respiratory inhibition
95
Cyanogens are found in what foods
lima beans
fruit seeds
tubers (cassava)
96
Long term consumption of cyanogens can lead to ____
ataxic neuropathy
97
Goitrogens are found in _____ and cause _____ due to _____
garbage and cruciferous veggies
goiter (enlargement of thyroid gland)
inhibition of proper iodine use
98
True or false: Marine toxins are produced by dinoflagellates not fish
True
99
Paralytic shellfish poisoning is caused by what toxin
Saxitoxins
100
Paralytic shellfish poisoning symptoms take how long to develop, and how long to cause death
30 min
| a few hours
101
True or false: Saxitoxins and ciguatera are both heat stable
True
102
Ciguatera is caused by consumption of what type of fish
tropical herbivorous reef fish
103
How long for symptoms of ciguatera to appear
3-5 hours
104
True or false: Symptoms of ciguatera can reappear for up to 25 years
True
105
Hot/cold inversion, diarrhea, and temporary blindness are symptoms of what type of marine toxin
Ciguatera
106
Neurotoxic shellfish poisoning is caused by what toxin
Brevitoxins
107
Brevitoxin symptoms last how long
a few days
108
Diarrhetic shellfish poisoning is caused by what toxin
okadaic acid (resembles brevitoxins)
109
Symptoms of diarrhetic shellfish poisoning take how long to appear
a few minutes
110
Amnesic shellfish poisoning is caused by what toxin
Domoic acid (analog of glutamic acid)
111
Domoic acid binds _____ receptors and causes overstimulation and death of ____ cell
glutamate
| brain
112
Irreversible short term memory loss is a symptom of what marine toxin
Domoic acid
113
The Pest Control Products Act regulates ____
Pesticides
114
Acceptable Daily Intake (ADI) and Maximum Residue Limits (MRLs) are researched with regards to what
Pesticides and antibiotics
115
Pesticides are re-evaluated every ___ years
15
116
True or false: growth hormones are allowed in Canada and the US but banned in Europe
True
117
Growth hormones are only permitted in what animal in Canada
cattle
118
True or false: bST (bovine somatotropin) is the hormone used for dairy cattle
False, it is not allowed in dairy cattle
119
Lead causes failure in what body parts
kidney, liver, nervous system, bone marrow
120
Cadmium causes damage in what organs
liver and kidney
121
___ causes slow developing
| ___ displaces minerals
Cadmium
| Lead
122
True or false: Arsenic is used as a medication for animals
true
123
Mercury damages what in humans
the nervous system
124
True or false: Mercury guideline = 0.5-1.0 ppm
True
125
Why are children more at risk for mercury poisoning
greater ability to absorb substances
less able to get rid of it
less able to repair damages caused
126
True or False: Methyl mercury can cross the placental barrier
True
127
What are PCBs
compounds containing chlorine that accumulate in the food chain
128
3 criteria for food additives
1. must be safe for continued use
2. must not lead to deception of the consumer
3. must be an advantage to the consumer
129
What are the 5 direct food additives
1. Antimicrobial agens
2. Antioxidants
3. Artificial colours
4. Artificial flavours
5. Nutrient additives
130
What is the largest group of food additives
Artificial flavours
131
What are the 2 Indirect (incidental) food additives
1. Physical additives
| 2. Chemical additives
132
Methylene chloride is a(n) _____ additive that used in the production of ____
indirect
| decaffeinated tea/coffee
133
Dioxins are _____ additives that are formed during _____
indirect
| chlorine treatment during paper manufacture
134
Food allergies involve what type of antibody
IgE
135
True or false: it is more common for people to have multiple food allergies rather than just one
False
136
True or false: allergies are frequently outgrown by the age of 7
True
137
What is food intolerance
An adverse reaction to food that does NOT involve an immune response
138
Lactose intolerance is caused by ____
reduced amounts of lactase
