Food Science Test 2

Front 1

bacilli...(shape)

Back 1

rods

Front 2

vibrio...(shape)

Back 2

spiral

Front 3

Enterotoxin - causes....

Back 3

diarrhea and can withstand boiling

Front 4

Clostridium botulinum- organism...and sources

Back 4

organism: sporeforming, sources: soil, plants and honey

Front 5

Bacillus cereus- organism and nature of disease

Back 5

organism-endospore former, nature- diarrhea and vomiting

Front 6

Mycotoxins are...

Back 6

mold toxins not proteins and cannot be destroyed by heat

Front 7

Aspergillus flavus damages what...

Back 7

liver and is the most potent liver carcinogenic compound

Front 8

Zearalenone produces...

Back 8

metabolites that act like the hormone estrogen

Front 9

Patulin is found in what...

Back 9

high concentrations in apple and apple juice products

Front 10

salmonella-nature of organism, location

Back 10

mesophile, doesnt form spores, over 2000 pathogenic strains, found in intestinal track of humans and animals common in reptiles

Front 11

Salmonella typhi...known as, location

Back 11

known as "typhoid fever", lives only in humans, shed in feces of carrier and those who are ill

Front 12

Listeria- characteristics

Back 12

very hardy, resists freezing, drying, and psychrotroph, still births and other defects

Front 13

Listeria- ppl at risk, causes what...

Back 13

prego females, causes still birth, miscarriage and infection in birth

Front 14

Campylobacter-nature of organism, reservoir, and nature of disease

Back 14

not a spore former, intestinal track of animals farm animals mostly, flu like symptoms but less serious

Front 15

Vibrio-characteristics

Back 15

halophile"salt-loving", associated with marine enviornments, and non-sporeforming

Front 16

yersinia- characteristics, location, nature of disease

Back 16

non-sporeforming, commonly associated with pork products, flu like symptoms severe abdominal pain it mimics appendicitis

Front 17

shigella-characteristics, locations, nature of disease

Back 17

non-sporeforming, intestinal track of humans found in potato chicken and tossed salads, flu like symptoms and blood and or puss in stools

Front 18

e. coli-characteristics, location, nature of disease

Back 18

non-sporeforming, intestinal track, severe cramping abdominal pain diarrhea vomiting lasts < 8 days

Front 19

hepatitis A-characteristics, location, foods, nature of disease

Back 19

virus and easily destroyed by proper cooking, excreted in feces of infected people, water shellfish salads are most common sources, flu like symptoms

Front 20

Norovirus- nature of disease, foods

Back 20

flu like symptoms, water shellfish salads

Front 21

rotavirus-characteristics, location, foods

Back 21

virus, major cause of gastroenteritis in infants and young adults common in daycare centers, water shellfish salads

Front 22

how to prevent foodborne illness...

Back 22

good personal hygiene, and identify potential hazardous foods, dont handle food when you have cuts, cook food to min. temps

Front 23

order of frig levels are...

Back 23

pies on top shelf, ground meats, poultry on bottom

Front 24

Giardia- characteristics, symptoms

Back 24

waterborne diarrhea, cramps, bad smelling diarrhea, vomiting

Front 25

toxoplasma-characteristics, symptoms

Back 25

carried in cats, flu like eye and brain damage

Front 26

trypsin inhibitor

Back 26

interferes with trypsin enzyme which digests protein

Front 27

goitrogens

Back 27

interferes with thyroid glands production of thyroxin

Front 28

solanine

Back 28

found in eyes on the potato

Front 29

erucic acid

Back 29

found in mustard seed and rapeseed

Front 30

safrole

Back 30

once used as flavor component in root beer, banned for risk of cancer

Front 31

pollutants- Point Source:

Back 31

pollutant added directly to water

Front 32

pollutants- Diffuse Source:

Back 32

rain and run-off from fields

Front 33

pollutants- Indirect Source:

Back 33

corrosion of buried metal drums

Front 34

pollutants- Atmospheric sources:

Back 34

acid rain from burning high sulfur coal

Front 35

Examples of Chemical Food Poisoning:

Back 35

Insecticides, Herbicides, Fungicides, Fertilizers, Feed Additives - DES, Veterinary Drugs and Antibiotics

Front 36

Candy often contained what harmful additives:

Back 36

mercury, lead, and copper

Front 37

flavors- MSG syndrome "Chinese restaurant syndrome" causes:

Back 37

headache, flushing, sweating, facial pressure or swelling, chest pain, drowsiness or weakness

Front 38

Phenylketonuria - PKU:

Back 38

metabolic disorder where there
is an inability to breakdown
phenylalanine, can result in brain damage

Front 39

Harvey Wiley developed what:

Back 39

Poison squad

Front 40

GRAS stands for:

Back 40

generally recognized as safe

Front 41

margin of safety:

Back 41

take largest amount that shows a reaction, divide by 100 and thats the amount that can be used

Front 42

emulsifier:

Back 42

gives products a consistent texture and prevents them from separating

Front 43

anti-caking agent:

Back 43

helps substances like salt to flow freely

Front 44

delaney cause:

Back 44

cant use additive that causes cancer

Front 45

feingold hypothesis:

Back 45

food colors contributed to hyperactivity in children

Front 46

FAT-TOM stands for:

Back 46

Food, Acidity, Time, Temperature, Oxygen, and Moisture

Front 47

Acid substances will have pH values...

Back 47

below 7

Front 48

alkaline substances have pH values...

Back 48

above 7