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31 Cards in this Set
- Front
- Back
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When was the first Food and Drug Act enacted? |
1906 |
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Define foodborne illness. |
sicknesses caused by theingestion of food containing harmfulsubstances |
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What is cause offood borne illness? How does food borne illness usually occur? |
• Microbial contamination is cause of mostfoodborne illness – Greatest risk from bacterial, viral, fungal, andparasitic contamination • Usually results from unsafe food handling in the home |
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Who is most susceptible to foodborne illness and why? |
• Infants and children • Older adults • Those with liver disease, diabetes, HIV/AIDS, cancer • Postsurgical patients • Pregnant women • People taking immunosuppressant agents : lowered immune system |
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What is the FDA Food Safety Modernization Act designed to do? When wasit signed into law? |
• Signed into law by President Barack Obama onJanuary 4, 2011 • Strengthens food safety system of FDA • Focus on prevention of food safety problems before they occur • National food safety system integrated and inpartnership with state, local authorities • These do not cover for individual safety efforts |
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EPA responsibilities for monitoring food supply? |
regulates pesticide and water quality standards |
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FDA responsibilities for monitoring food supply? |
- Ensures safety and wholesomeness of all foods in interstate commerce (except meat, poultry, and processed egg products) - Regulates seafood - Controls product labels |
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CDC responsibilities for monitoring food supply? |
Promotes food safety |
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Understand how these factors can contribute to increased risk offoodborne illness |
• Mishandling of foods at home • Preference for meat cooked “rare” • Use of immunosuppressant medications • Increase in number of older adults • Increased shelf life of products • Centralized food production (away from home) • Imported ready-to-eat foods • Antibiotic-resistant bacteria strains – Use of antibiotics in animalfeeds |
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Understand past and present food preservation methods and how they controlmicrobial growth. What is aseptic processing? |
• In past these methods included: Salt, sugar, smoke, fermentation, drying • Today these methods include: Pasteurization, sterilization, refrigeration, freezing, irradiation, canning, chemical preservation • Aseptic processing: simultaneously sterilizes the food and package separately before the foodenters the package |
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Whatare goals of foodpreservation? |
• Preventing growth of bacteria by decreasingwater content of food or changing pH (makingacids and alcohols) |
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What is irradiation and what is its purpose? Is it safe? |
• Breaks down chemical bonds, cell walls, DNA • Controls growth of insects, bacteria, fungi, parasites • Approved for use for raw meats, shell eggs, seeds,dried seasonings • Safe according to FDA |
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What is the difference between infection and intoxication? |
• Infection: – Bacteria invade intestinal wall and causeinfection – bacteria causes illness • Intoxication:– Bacteria produce toxin that is secreted into food – toxin causes illness |
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Understand what conditions bacteria need in order to proliferate |
• Bacteria require nutrients, water, optimal temperature,optimal pH and oxygen – Most grow best in danger zone temperatures of 41o to140oF – Pathogens don’t multiply above 140oF – Pathogens don’t multiply if stored below 32o and up to 40oF – Exception: Listeria can multiply at fridge temperatures |
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What temperature is the "danger zone"? What temperature can bacteria grow/not grow Where is it destroyed or not destroyed |
Danger zone: 41-140 Grow: 32-165 Not grow: <32 Destroyed: 160oF+ |
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What kinds of microbes can cause foodborne illness? Understand characteristics ofeach |
• Norovirus #1 pathogen contributing to domestically acquired foodborne illnesses • Sudden onset, cause of over 90% of diarrhealoutbreaks on cruise ships • Hardy, survive freezing, relatively high temps,chlorination |
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What are some functions of food additives used in food? |
• Limit spoilage • Prevent undesirable changes in color andflavor • Increase safety of food distribution • Reduce the activity of enzymes that can change flavor and color of food |
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What is the difference between intentional and incidental foodadditives |
• Intentional food additives – Added directly to food – More than 2800 substances • Incidental food additives – Indirectly added ascontaminant (e.g., pesticide residues) – As many as 10,000 substances |
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What is the GRAS list and why was it created? |
• 1958 U.S. Congress established list, generallyrecognized as safe (GRAS) to allow manufacturersto more easily use substances that had been usedfor a long time and considered safe |
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What is the Delaney Clause? |
• In the 1958 Food Additives Amendment • Prohibits the intentional (direct) addition to foods of a substance that causescancer |
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What are pesticides? |
Any substance or mixture of substances intended to prevent, destroy, repel, or mitigateany pest |
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What are the benefits/risks when using pesticides? |
Benefits: Economic, Cosmetic, Preventive of carcinogens produced by organisms Risks: Long term concern; Information links pesticide use toincreased cancer rates in farm communities • Lymph, genital, brain, digestive tract, respiratorycancers |
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What agency regulates pesticide use? |
• Responsibility shared by FDA, EPA, Food Inspection Service of USDA • FDA: enforces pesticide tolerances in all foodsexcept meat, poultry, and certain egg products • EPA: pesticide causes no unreasonableadverse effects on people and environment,benefits of use outweigh risks of using it |
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Are pesticides safe? |
• Pesticides pose danger in cumulative effect. Threeimportant factors: – Chemical potency – Concentration - frequency of consumption Cancer • Researchers believe risk of pesticides is less thantoxins that are produced by plants • FDA believes hazards relatively low in short term |
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Understand ways to reduce pesticide exposure |
- Wash - Peel and trim - Select a variety of food - Choose organically grown foods - Use insect repellant safely |
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What are the requirements for foods to be labeled as organic? |
• Foods made from multiple ingredients labeledas organic must have at least 95% of theiringredients (by weight) meet organic standards |
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What is a Community Supported Agriculture program (CSA)? |
– Partnership between local food producers and local consumers |
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What are ways to prevent foodborne illness when purchasing food? |
• Buy frozen, perishable foods last • Place meats in separate plastic bags • Don’t buy, use food from damaged containers • Buy only pasteurized milk/cheese • Buy only what you need • Avoid buying slimy, brownish, or dry produce•Observe sell-by, expiration dates • Follow food recalls |
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Understand the four actions in the USDAfood safety program |
• Clean - Wash hands and surfaces often. • Separate - Don't cross-contaminate. • Cook - Cook to proper temperatures. • Chill - Refrigerate promptly. |
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What are recommendations for thawing, reheating and storing foods? (howshould we handle leftovers, to ask it in another way) |
• Keep hot foods hot and cold foods cold(under 40°F or above 140° F) • Reheat leftovers thoroughly (165° F) • Store peeled, cut-up produce inrefrigerator • Watch storage time for leftovers • Keep refrigerator under 40° F • Power outage, keep freezer/fridge doorclosed |
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What is the Danger Zone when referring to safe food practices? What does it refer to? |
Danger Zone: 41-141oF Level of temperature bacteria can grow and thrive on food |
