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7 Cards in this Set

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  • Back
In the RDIS (1990-1994) 3 food borne bacteria represent 80% of all reported enteric diseases in Canada. Name these three bacteria?
Verotoxic E.coli
The HACCP protocol states that food borne illness outbreaks have consistently implicated the same lapses in food handling as contributory factors. Name these 8 lapses in food mishandling?
1)food from unsafe sources
2)improper holding
3)Time and temperaature
4)inadequate cooking
5)Poor personal hygiene
6)contaminated equipment
7)Nature & volume of Food
8)Complexity of food handling
How does water activity affect the growth of salmonella?
>Food with water activity within the range 0.945 - 0.999 will grow well

>foods that have a water activity under 0.94 salmonella has slow death

>foods with low water activity below 0.20 allows for long term survival of salmonella
How can knowledge of a food's pH be useful information for the PHI?
pH is not an impediment for pathogenic bacteria growing in most foods, knowing the pH helps the PHI determine what kind of microorganisms grow well in that particular foods pH.
a)obligate anaerobe
b)microaerophilic organisms
e)Vibrio parahaemolyticus
will only grow between pH 4-9 (D) Salmonella

prefer Eh values below -150mV (a) obligate anaerobes

need 1-8% Salt (e) vibrio Parahaemolyticus

prefer Eh values around +20mV (b) microaerophilic organisms

will grow at pH 0-11 (c) Molds
why is color not a reliable indicator for doneness of a hamburger? how should doneness be determined?
ground beef may turn brown before it reaches a temperature where pathogens are destroyed.doneness should be determined by use of a thermometer
describe one method to determine the accuracy of a food thermometer?
By using Ice water.
fill lare glass with finely crushed ice
add clean water & stir
immerse thermometer stem a min of 2 inches into mixturee w/o touching sides
wait for 30s before adjusting pointer to read 32 degrees F