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235 Cards in this Set
- Front
- Back
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Is any illness from ingestion of food
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Foodborne illness
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Foodbourne illness from bacteria, molds, viruses or parasites
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Biological
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Foodbourne illness from toxins or antibiotics
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Chemical
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Foodbourne illness from bone, metal, plastic or other foreign matter
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Physical
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Is from bacteria ingested & colonized in GI tract
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Food infection
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Is from bacteria which produce toxin during growth & subsequent ingestion of toxin
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Food intoxication
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Viruses do not grow in _____ need a _____ to ______ and _____
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Food, host, grow, replicate
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Parasites harbor in ______ of animals
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GI tract
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Main cause of foodborne illness is bacteria due to foods:
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– Not cooked properly to destroy hazard (requires proper time and temperature to destroy microbes and/or toxins)
– Not stored properly (time and temperature) – Contaminated & not treated enough before consumption |
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___________ is most common foodborne illness, but vastly underreported
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Salmonella
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______ are transmitted by infected beef or pork or game
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Parasites
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_______ are the definitive host where the worms multiply
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Humans
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_______ are the intermediate host where embryo’s or eggs reside till ingestion by the definitive host
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Animals
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Brain becomes riddled with holes causing neurological symptoms like convulsions and death
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Transmissible spongioform encephalopathy (TSE)
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Causes human dementia with death in 1-10 years
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Creutzfeldt-Jakob Disease (CJV)
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Has devastated British cattle industry and impacted that of US.
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BSE - Bovine Spongioform Encephalopathy (mad cow disease)
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Methods to prevent foodborne illness:
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Prevent or minimize contamination
Prevent or minimize hazard growth Eliminate or reduce hazard |
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Main procedural causes of food-borne illness:
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Improper holding temperature
Poor personal hygiene Inadequate cooking Contaminated equipment Cross contamination of cooked & raw food Foods from unsafe sources |
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Sanitizer is used after cleaning of equipment
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Chlorine
Iodine Quaternary Ammonia Organic Acids |
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Rules for food handling
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Keep hot foods hot
Keep cold foods cold Move through dangerous temperature zone (40°F to 140°F) quickly If in doubt, throw it out! |
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Ionizes the DNA molecule & is a good cold pasteurization/sterilization procedure for some products
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Irradiation
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Hazard Analysis Critical Control Points System
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Prevents production of unsafe product
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International Body promoting HACCP is the ______________
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Codex Alimentarius
Good Manufacturing Practices |
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What is contained in the Codex Alimentarius
Good Manufacturing Practices Document? |
Employee training
Building requirements Processing requirements Pest management requirements Sanitation procedures |
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Any chemical substance that can be detrimental to biological systems
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Toxicant
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Produced by plants to protect themselves i.e. solanine in potatoes
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Endogenous
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Produced by bacteria or molds & differ in stability to heat & pH i.e. Clostridium or Staphylococcus toxin
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Naturally occurring toxicant
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Pesticides or antibiotics
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Synthetic toxicant
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Does Risk Assessment – determine toxicity & probability of exposure
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Environmental Protection Agency (EPA)
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Determine amount needed to harm a biological system
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Dose Response Assessment
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Acute effects
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Occur quickly
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Chronic effects
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Long term exposure to low levels
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Epidemiological studies look at _________
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populations over time
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Bioassays
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Animal studies
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Use cells – quick and inexpensive compared to other tests
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Cell Culture Studies
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Toxins:
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Change speed of body functions
Causes malfunction May be generalized or specific effects May affect respiratory, GI, kidney, brain, nerves, blood, skin, eyes or reproductive systems |
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Dose-response is based on ________ and ______
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toxic reaction and amount of toxicant received
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Threshold level
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Above that dose adverse response is observed
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Effective dose (ED50)
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Amount that adversely affects 50% of test animals
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Lethal dose (LD50)
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kills 50% of test animals
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Carcinogens
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chemicals that cause cancer
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When is testing ethical?
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Only in animals
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Testing with Animals
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Animal variables easier to control
but animal results do not always extrapolate to humans |
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Natural toxicants in foods include:
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Flavonoids – fruits & vegetables, many are antioxidants & anticancer, but may cause mutations in large amounts
Goitrogens – cruciferous vegetables may cause goiter – enlargement then atrophy of thyroid Coumarins – citrus peels may irritate skin Cyanide – inhibits respiration and occurs in lima beans and apricot pits |
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Herbal Extracts
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natural does not equal safe
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Herbal Extracts characteristics
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Many contain toxic alkaloids
Some are psychoactive |
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Marine toxins
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Many are from dinoflagellates or algae that the fish eat
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Examples of Marine Toxins:
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Ciguatera – GI distress, hot/cold inversion, reoccurrances many years later, toxin is heat stable
Neurotoxic shellfish poisoning – red tide can also cause respiratory irritation without ingestion Amnesic shellfish poisoning – toxin is domic acid similar to brain chemical glutamic acid – brain cells die from over-stimulation Scromboid - poisoning caused by ingestion of a histamine produced by fish bacteria |
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_______________ causes severe GI disturbance after ingestion of extremely heat stable toxin.
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Staphlococcus auerus
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______________ most deadly natural microbial food toxin.
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Clostridium botulinum
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_____________ in animal husbandry prevent & treat infections in high density populations
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Antimicrobials
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Cure or treat specific conditions
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Therapeutic
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Prevent or minimize disease
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Prophylactic
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Aid growth or feed efficiency conversion
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Modification of function
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Who monitors drug use?
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FDA, EPA & USDA
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Enhance or supress growth of specific body cells
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Hormones
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Injections increase milk production, but do not produce growth in humans
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Bovine somatotropin (BST)
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Prevent, control or eliminate insects & pests
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Pesticides
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Prevent, control or eliminate weeds
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Herbicides
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Increase in concentration
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bioaccumulate
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Multiple techniques rather than one chemical for control
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Integrated Pest Management
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Food Allergies always involve __________ and ___________
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proteins and an immune system response
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Is unpleasant sensitivity on exposure but not true immune response
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Food Intolerance
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Most Common Food Intolerance
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Lactose intolerance
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Who monitors drug use?
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FDA, EPA & USDA
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Enhance or supress growth of specific body cells
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Hormones
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Injections increase milk production, but do not produce growth in humans
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Bovine somatotropin (BST)
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Prevent, control or eliminate insects & pests
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Pesticides
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Prevent, control or eliminate weeds
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Herbicides
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Increase in concentration
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bioaccumulate
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Multiple techniques rather than one chemical for control
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Integrated Pest Management
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Food Allergies always involve __________ and ___________
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proteins and an immune system response
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Is unpleasant sensitivity on exposure but not true immune response
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Food Intolerance
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Most Common Food Intolerance
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Lactose intolerance
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Gluten-sensitive enteropathy or Celaic Disease
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Damages villi in small intestine
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Is application of engineering principles to food manufacture
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Food Engineering
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Food Engineering Principles
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Heat transfer
Mass & energy conservation Matter flow Mechanical properties of foods |
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Temperature scales:
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Celsius (Tc) – Water freezes 0°C and boils at 100°C
Fahrenheit (Tf) – Water freezes 32°F and boils 212°F Kelvin (absolute) – Water freezes at 273.15°K and boils at 373.15°K 0°K is where all molecular motion stops |
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Object and environment reach same temperature
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Thermal equilibrium
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As molecular motion _________ temperature ________
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increases, increases
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Heat measures include:
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Calorie – raises temperature of 1 g water 1°C
Kilocalorie – raises temperature of 1 kg of water 1°C Joule = 0.239 calories BTU raises 1 lb water 1°F |
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Heat transfer methods include:
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Conduction requires contact and temperature gradient (difference) drives heat from hotter body to cooler body
Convection moves heat between gas or liquid and solid surfaces. Movement of gas or liquid is often due to different densities Radiation depends on emissivity of radiating surface and absorptivity of receiving surface (shape and design are important) |
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Microwave energy
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Generated by a magnatron is short wavelength, high frequency (2.45 billion cycles/sec) and low energy
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Is the rate at which heat will move through a thickness of a material
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Thermal Conductivity
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Reflect the ability of a food to store and dissipate heat energy
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Dielectric Properties
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Dielectric properties differ due to...
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chemical composition physical structure
temperature |
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Is the amount of matter in an object
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Mass
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Is the attraction to the earth due to gravity
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Weight
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Law of conservation of mass says:
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Mass of product formed = mass of reactants + reactant remaining
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System properties do not change with time i.e. milk pasteurizer
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Steady State
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System properties do change with time i.e. cookies cooling after baking
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Transient heat transfer
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Is the study of how processes are affected by changes in temperature
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Thermodynamics
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Is transfer of energy is due to a temperature differential
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Heat
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Is transfer of energy and is not due to heat difference
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Work
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First Law of Thermodynamics
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Change in internal energy of a system = heat added – work done (conservation of energy)
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Heat flows from a hot object to a cooler one (increasing disorder)
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Second Law of Thermodynamics
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Quantitative measure of disorder of a system
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Entropy
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Process is carried out at same temperature
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Isothermal
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Process is when no heat is exchanged
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Adiabatic
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Rate of heat transfer is influenced by food properties i.e. ...
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specific heat
thermal conductivity rheological density thickness |
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Amount of heat energy required to raise temperature 1°C
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Heat Capacity
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Actual Heat Capacity
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i.e. water = 1 kcal/kg • C°
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Is a ratio of heat capacity of a material to that of water
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Specific Heat
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______ ________ can change food characteristics i.e. chemical, physical, sensory & nutritional
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Heat energy
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Rate of a _______ reaction _________ for each 10°C increase in temperature
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chemical, doubles
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Add or remove heat from a food while keeping heat exchange fluid separate from the food
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Heat exchangers
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Water is being driven out of food and fat is pulled into some voids left by departing water (heat & mass transfers)
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Frying
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Is the movement of food components due to physical changes & it depends on things like boundary layers, flow rates, resistance to flow, physical changes & systems moving toward equilibrium
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Mass transfer
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Microscopic structure of foods:
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Crystalline
Amorphous Affects food quality |
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Physiochemical states of foods with water include:
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Crystalline
Glassy Rubbery Liquid |
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Solidified rigid material (brittle or crisp)
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Glass
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Refers to change in state between solid glass & liquid or rubbery state
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Glass Transition (Tg)
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Glass Transition Temperature (Tg‘) affected by...
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Amount of water in food
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________ ___________ affects microbial growth, molecular stability storage life, quality & safety
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Water availability
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Is a highly complex food system of foam, colloidal dispersion and emulsion
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Ice cream
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Psychrometrics evaluate ___________ of mixed gases
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thermodynamics
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Pressure (P) x Volume (V) = Gas amount (n) x gas constant (R = 0.0821 liter • atm/mole • °K) x Temperature (°K)
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Ideal gas law
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Is the heat energy in an air stream (feel by touch)
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Sensible heat
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Is due to the moisture in the air and causes a change in state of the material ( solid to liquid & liquid to gas)
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Latent heat
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Psychrometer measures ....?
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wet and dry bulb temperature
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Psychrometric charts represent _ physical properties of air
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8
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Describes dry warm air flowing past a moist product picking up the moisture and exiting in a saturated condition with no change in enthalpy
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Adiabatic Saturation Process
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Is the study of flow & deformation of structured fluids (semisolid foods like suspensions, emulsions, gels & foams) which have properties of both fluids and solids due to their 3-D structure
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Rheology
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Is the force required to rupture a food
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Stress
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Is the amount the food will bend before breaking
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Strain
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Psychrometric charts represent _ physical properties of air
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8
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Describes dry warm air flowing past a moist product picking up the moisture and exiting in a saturated condition with no change in enthalpy
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Adiabatic Saturation Process
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Is the study of flow & deformation of structured fluids (semisolid foods like suspensions, emulsions, gels & foams) which have properties of both fluids and solids due to their 3-D structure
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Rheology
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Is the force required to rupture a food
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Stress
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Is the amount the food will bend before breaking
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Strain
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Is the friction within a fluid resisting movement
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Viscosity
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Texture represents physical and mechanical characteristics of the food & depends on:
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Size & shape
Density Porosity |
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Is the study of motion of objects
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Mechanics
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________ of solid foods depends on mechanics
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Food texture
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Is measured as force/unit area of food
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Stress
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Is deformation as result of stress
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Strain
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Refers to relative motion of one surface compared to the parallel one when located between moving surfaces
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Shear
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Foods exhibit both viscous and elastic properties
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Viscoelastic
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Exhibits resistance to extension
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Extensibility
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Are homogenous mixtures that exhibit no change in viscosity as rate of shear is increased - predictable
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Newtonian foods
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Are heterogeneous mixtures that do change viscosity as rate of shear is increases – difficult to predict.
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Non-Newtonian foods
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Influences sensory perception of texture
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Shear viscosity
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Exhibit pseudoplastic behavior i.e. stirring yogurt can turn it almost liquid
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Shear thinning fluids
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Would increase viscosity with increases stirring due to entanglement of polymer chains
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Shear thickening fluid
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shear stress/shear rate
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Absolute viscosity
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Is measured at a single shear rate
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Apparent viscosity
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Is time dependent but eventually viscosity reaches a constant value
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Thixotrophic behavior
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Refers to time dependent shear thickening (rare in foods)
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Rheopectic behavior
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Is force/unit length across a surface
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Surface tension
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Has screw in barrel that combines heat, pressure and shear to cook and shape foods quickly
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Extruder
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Exposed to food
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Primary Package
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Exposed to environment & labeling information
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Secondary Package
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Shipping box
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Tertiary Package
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Shipping pallet &/or plastic wrap
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Qarternary Package
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Controls amount of gasses to enhance postharvest shelf life
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Controlled atmosphere storage
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Respiring food creates it’s own atmosphere in package
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Controlled atmosphere packaging (CAP)
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Excludes oxygen from headspace
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Modified atmosphere packaging (MAP)
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Reactive iron particles pickup oxygen preventing it’s reaction
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Oxygen scavenging
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Removes air from product
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Vacuum packaging
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Eliminates microbes from package & food with less heat (cooking) yielding fresher flavor & texture
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Aseptic packaging
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______ are polymer chains that link and crosslink
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Plastics
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_______ are specific for each product and package size
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Bar Codes
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_______ eliminates many pricing errors
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Automatic scanning
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____________ automatically tracks products sold, inventory left and orders to replace inventory
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Point of Sale (POS) scanner
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Is the science of manipulating or modifying DNA (genetics) to improve food quality or safety
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Food biotechnology
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Selecting parents to try to improve offspring characteristics
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Cross-breeding
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Backcrossing new crop with parents to eliminate ___________ was time consuming
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undesirable characteristics
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____________ allows removal of a specific gene on DNA and insertion into another DNA molecule to produce a desired trait
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Transgenetic engineering
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________ determine inherited characteristics
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Genes
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__________ is the practice of genetic engineering to make useful biological products
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Biotechnology
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Is basic genetic structure with a double helix chain of matching bases
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DNA (deoxyribonucleic acid)
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__________ are a sequence of bases within the ____ that specify which ________ or ______ will be made
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Genes, DNA, Amino Acid, Protein
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_____ enzymes in bacteria allow cutting the DNA at specific locations
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Restriction
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Gold or tungsten particles are coated with the desired genes then shot into tissue with a metal gun type instrument
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Ballistic bombardment
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_______ treats cells with an electric field creating pores in cell that allow insertion of the desirable genetic material
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Electroporation
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__________ allows insertion of the DNA through a fine glass pipette
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Microinjection
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______ confirm that cell has received the gene, can express that gene and make the desired product
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Genetic switches
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______ or ________ grow bacteria well in large volumes quickly and cost-effectively
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Fermentors or bioreactors
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________ generated by implanting cells from a genetically embryo into _______ mothers
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Clones, surrogate
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Biotechnology is regulated by __________
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FDA
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__________ must be carefully evaluated to minimize problem of antibiotic resistance
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Antibiotic Resistance Markers
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Must be included on genetically modified foods especially if they contain potential allergens
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Mandatory Labeling
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New biotechnology engineered food should be as safe as the natural food & expense to prove that belongs to manufacturer
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Substantial equivalence
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Insect, virus and drought resistant plants are ___________
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desirable genetic modifications
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Technique to prevent gene expression
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Antisensing
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Involves conceptualization, formulation, processing, marketing and testing of new products
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Product development
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Assessment of food item qualities by humans – also called organoleptic evaluation
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Sensory evaluation
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It is often desirable to correlate sensory evaluation with ___________
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instrumental evaluation
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The scientific discipline used to evoke, measure, analyze and interpret human reactions to those characteristics of food and beverages as they are perceived by the senses of sight, smell, taste, touch and hearing.
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IFT definition of sensory evaluation
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________ is done to prevent companies from making costly mistakes
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Sensory testing
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Taste & odor
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Chemical perceptions
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Sight, sound & touch
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Physical perceptions
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Define food appearance, flavor, texture & aroma
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Character notes
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Define most immediate and prominent sensations of a food
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Top notes
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Main taste organ
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tounge
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embedded in structures called papillae, interact with food molecules (tastants),
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taste buds
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Odor, aroma or smell is detected in the ___________ of the nose during process of ______, drawing in air.
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olfactory nerve, olfaction
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Optimum contact time
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1-2 seconds
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It takes ______ to recover for a new sensation
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20 seconds
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_______ receptors are much more sensitive than ____ receptors
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Odor, taste
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______ are residual responses after swallowing
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Aftertaste
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Tactile stimulation of mouth due texture & thermal responses
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Mouthfeel
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______ depends on structure & composition of the food
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Texture
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________ also depends on memory, sight, hearing & touch
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Texture perception
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Mechanical sensory characteristics depend on ________ in foods
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molecular forces
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Is fatigue that occurs when too many samples are presented at one time
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Sensory overload
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Hunter tristimulus meter measures:
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L (lightness or darkness),
a ( red to green hue) b (blue to yellow hue) |
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Is the square of each value difference added together.
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Hunter color difference
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Use analytical instrumentation to can eliminate bias
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Objective procedures
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_______ Response from human may be more variable, but more accurate
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Subjective
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Goal is to make ________ measurements correlate better with ______ measurements
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objective, subjective
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_______ refers to product concentration and perception
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Intensity
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Measurement is intensity measured over time period
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Time intensity
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Depends on concentration of stimuli
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Threshold
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Is concentration point where sense responds
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Detection threshold
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Is where increased intensity can not be detected
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Terminal threshold
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Require panelists screened for sensory acuity, motivation and are highly trained & score cards are often detailed
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Descriptive tests
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Proper test selection requires knowledge of _____ & ____ & _______ with appropriate statistical methods
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food, panel, study design
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Good sensory information....
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reduces risk of a mistake
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__________ in laboratory involves formulation, ingredients, storage, packaging, sensory
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Bench top prototype
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____________ involves scale-up issues
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Pilot plant prototype
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_______ assess attitudes of consumers
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Focus groups
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___________ to determine likelihood of purchase at specific prices & how often
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Consumer response testing
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______ may suggest success in national market place
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Test Market
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Characteristics of targeted users
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Demographics
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Is the birth, duration of sales, decline and removal of a product from the market
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Product Life Cycle
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Is the total product characteristics that satisfy a consumer want or need.
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Deming - Quality
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Is tool to determine effects of experiments on populations
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Experimental design
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Response of one variable depends on others & interaction
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Synergy
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Is repeatability of a test
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Precision
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is ability of a test to provide true data
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Accuracy
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Indicated test measures what it intended to measure
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Validity
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Suggests difference exists when none do
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Type I error
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Concludes there is no difference when one exists
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Type II error
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____________ prevents costly mistakes and minimizes labor in data collection & manipulation & establishes consistent product quality
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Good experimental design
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