Ntr 307

Front 1

Role of FDA

Back 1

Oversees processed and prepared foods once introduced to other foods

Front 2

Role of Usda

Back 2

Deals with meat, poultry, and eggs,especially freshly slaughtered meat.

Front 3

Common foodborne illness in chicken

Back 3

Listeria, campylobacter

Front 4

Effects of salmonella

Back 4

Abdominal cramps, diarrhea, fever

Front 5

Food infection

Back 5

Conusming large quantities of pathogens

Front 6

Food intoxication

Back 6

Getting ill from infesting toxins either introduced in the food supply, chemicals, or the toxins the microbe produces
Ex. Paralyzing botulism

Front 7

Types of food hazards

Back 7

1. Biological
2. Chemical
3. Physical

Hint 7

1. Infection. Ex: bacteria
2. Too many pesticides, toxins produced by pathogens,
3. Glass, bone, metal, plastic

Front 8

Foodborne illness

Back 8

Transmitted to humans by food

Front 9

Outbreak

Back 9

Occurrence of 2 or.more cases of illness from ingestion of a common food

Front 10

People with.compromised immune systems

Back 10

Hiv, aids, diabetes. Higher risk of getting foddborne illness

Front 11

Food safety initiative

Back 11

Coordinates activities of government fir food safety. Includes the agencies :

Hint 11

Fsis, Fda, Epa, aphis

Front 12

Pathogens

Back 12

Disease causing organisms

Hint 12

Viruses, molds, bacteria, pathogens, prions(self producing, contains Rna, Dna, can cross brain barrier and cause protein malfunction

Front 13

Encephalopathy

Back 13

Spongiform-holes in the brain

Front 14

Cjv

Back 14

Human form of mad cow.disease. found in tribes that oracticed cannibalism

Front 15

BSE cause

Back 15

Feeding foes.other cows brain and spinal cord.

Front 16

Virus

Back 16

Can infexmct host and replicate.

Front 17

Hepatitis A transmission

Back 17

Fecal to oral contact, contaminated food /water, hepA infected person.

Front 18

Hepatitis C transmission

Back 18

From seafood

Front 19

Campylobacter

Back 19

Found in raw milk and raw near products
symptoms:

Hint 19

Diarrhea. Can cause Guillain Barre Syndrome, irreversible

Front 20

Salmonella

Back 20

In high protein foods: raw eggs, milk, peanut butter

Front 21

E.coli

Back 21

Found in ground beef, unpasteurized juices, sprouts, bagged spinach, contaminated water

Can cause:

Hint 21

HUS hemolytic uremic syndrome- damages blood cells and kidneys.
Renal failure cab cause multisystem failure, even death

Front 22

Parasite common types

Back 22

1. Giarda, found in unfiltered streams/ lakes
2. Trichinella, in undercooked/raw pork

Front 23

Danger zone

Back 23

40-140F
4.4-60 C

Front 24

FATTOM

Back 24

Food
Acidity
Temperature
Time
Oxygen
Moisture

Front 25

HACCP

Back 25

1. Assess hazards
2. Identify critical control points
3. Establish limits
4. Monitor
5. Take corrective action
6. Document
7. Verify

Front 26

Latent heat

Back 26

Amount if energy in amt of calories/gram absorbed or emitted to undergo a state change

Hidden heat

Hint 26

Amt of heat to change physical state if water w/o changing thermometer

Front 27

Latent heat:
water to ice (heat of solidification)
water to steam (heat of vaporization)
Steam to water (heat of condensation)
Ice to water (heat of fusion)

Back 27

80 c/g
540 c/g

Front 28

Boiling point
Freezing point

Change with altitude?

Back 28

212F/100C


Boiling point: decreases

Front 29

Colloidal dispersion

Back 29

Solvent where solute too large to dissolve but not large enough yo precipitate out.
consists of 2 separate phases: dispersed&continuous

Front 30

Colloids

Back 30

Substance dispersed evenly throughout another one

Front 31

2 types.of dispersions

Back 31

Suspension
Emulsion

Hint 31

Emulsion- liquid dispersed in another liquid usually incapable of being mixed. Ex: milk, icecream, Mayo
Suspension - Italian dressing

Front 32

Methylxanthines

Back 32

Compounds that stimulate CNS

Front 33

Caffeine

Back 33

Antagonist of adenosine receptors in brain. Adenosine helps you feel calm, relaxed, and sleepy
lower in darker roasts
Less in white teas, more abundant I. Teen tea

Front 34

Coffee tree species

Back 34

1. Arabica 75% of world production
2. Robusta used in instant coffee
3. Liberica

Front 35

Top producers of coffee

Back 35

Brazil&Colombia

Front 36

Bitterness in coffee due to

Back 36

Chlorogenic acid+polyphenol compounds
Too long roast
too fine grind
Water temp - ideally 190_205

Front 37

Pyrolysis

Back 37

Chemical change resulting from exposure to heat

Front 38

Egcg

Back 38

Epigallocatechin gallate sntiocidant, raises metabolism
Least in black tea, highest in white teas, then green teas

Front 39

Flavenoids

Back 39

Anticancer compounds

Front 40

Theanine

Back 40

Amino acid found most in white teas- relaxing & mood enhancer