Nutrition- Chapter 12: Food Safety

Front 1

Microorganism or substance capable of causing disease.

Back 1

Pathogens

Front 2

A shortened name for microorganisms; minute organisms too small to observe without a microscope, including bacteria, viruses, and others.

Back 2

Microbes

Front 3

The treatment of milk with heat sufficient to kill certain pathogens (disease-causing microbes) commonly transmitted through milk. not a sterilization process. It retains bacteria that cause milk spoilage. Raw milk, even if labels "certified," transmits many foodborne diseases to people each year and should be avoided.

Back 3

Pasteurization

Front 4

Poisons that act upon mucous membranes, such as those of the digestive tract.

Back 4

Enterotoxins

Front 5

Poisons that act upon the cells of the nervous system.

Back 5

Neurotoxins

Front 6

Microorganisms can hurt us by two methods:

Back 6

1. Infection
2. Production of toxins (enterotoxins and neurotoxins)

Front 7

An often-fatal food poisoning caused by botulinum toxin, a toxin produced by the Clostridium botulinum bacterium that grows without oxygen in nonacidic canned foods.

Back 7

Botulism

Front 8

High risk groups most at risk for Food Born Illness are (five of them):

Back 8

1. Older adults
2. Very young- small children
3. Anybody who is ill or malnourished
4. Pregnant women and their fetuses
5. Immune compromised like AIDS or certain immune lowering drugs

Front 9

There are three factors that support bacterial growth:

Back 9

1. Warmth- Temperature between 40-140 Degrees F= danger zone (the longer foods in the danger zone, the higher the probability they can cause illness.
2. Moisture- aids bacterial growth
3. Nutrients- any substance which contains macronutrients may support microbes

Front 10

There are four things you can do to protect yourself.

Back 10

1. Keep hot foods hot- cooked to a proper temperature to kill microbes.
2. Keep cold foods cold. Keep food that has been refrigerated or frozen at 40 degrees or below.
3. Keep raw foods separate- avoid cross contamination.
4. Keep hands and kitchen clean

Front 11

Note food must be cooked to an internal temperature of somewhere between ________ to kill bacteria.

Back 11

145-180 degrees

Front 12

After food has reached the proper temperature, it should be held above ______ to keep bacteria from growing.

Back 12

140 degrees

Front 13

Hot food that has been properly cooked can be subjected to room temperatures for less than ______.

Back 13

2 hours

Front 14

Why is eating a rare steak (internal heat less than 140) safer than eating a rare hamburger?

Back 14

Contaminates were once on the meat. Ground beef = mixed up = inside didn't get killed.

Front 15

What if you made a beef stew. It was heated to simmering point (slow boil) for at least 20 minutes. You then leave the top on and let cool for 4 hours. What is the level of risk here?

Back 15

Low. This is not recommended but its much safer than if the lid were left off. For purposes of testing, a closed system safer than nothing, but not recommended.

Front 16

Keep cold foods cold. Keep food that has been refrigerated or frozen at _________.

Back 16

40 degrees or below

Front 17

Thaw meat and poultry safely by doing it ______________.

Back 17

in the refrigerater

Front 18

If in a major hurry, you can thaw

Back 18

it in cold water for 15 minutes

Front 19

The contamination of a food through exposure to utensils, hands, or other surfaces that were previously in contact with a contaminated food.

Back 19

Cross-contamination

Front 20

What are some examples of cross contamination?

Back 20

-Cut raw meat of any type on cutting board.
-Take cooked meat and cut on same board that was not throughly washed in hot water and soap.
-Wash hands before preparing food.

Front 21

Hands must be washed by rubbing together with soup under water for _______.

Back 21

15 seconds

Front 22

Raw or juices from meat probably

Back 22

most likely to cause illness.

Front 23

Soapy water heated to _____ kills most harmful organisms and washes most other away.

Back 23

140 degrees

Front 24

Cutting boards and sponges best to clean in what?

Back 24

Dishwasher because the soap contain chlorine.

Front 25

Which foods are most likely to make people sick?

Back 25

1. Raw meat, especially ground meat
2. Bovine Spongiform Encephalopathy (BSE) aka mad cow disease

Front 26

BSE takes ______ to develop.

Back 26

10-30 years

Front 27

An infective agent consisting of an unusually folded protein that disrupts normal cell functioning, causing disease.

Back 27

Prion

Front 28

Eggs often contain a bacteria called ___________, which lives in the ___________.

Back 28

Salmonella; guts of chickens.

Front 29

To keep bacteria from growing in eggs, they need to be kept refrigerated at ______ or less.

Back 29

40 degrees

Front 30

Like all bacteria, salmonella is killed by what?

Back 30

Heating

Front 31

Raw produce can be contaminated with what?

Back 31

-Bacteria from the soil or organic fertilizers
-Untreated water
-Human diseases
-Animal/human shit

Front 32

How do you clean raw produce?

Back 32

Rince under running water for ten seconds. Those with rough skins should be brushed.

Front 33

Fish can contain what?

Back 33

Viral hepatitis, toxins, viruses, and parasites

Front 34

Human viruses have been detected in _____ of US coastal water and can be transferred to human.

Back 34

90%

Front 35

Hepatitis infection can damage what?

Back 35

Liver and cause GI upset

Front 36

People believe that certain practices can neutralize pathogens and make fish safe to consume- NOT true because:

Back 36

1. Drinking alcohol while eating raw fish will not kill all pathogens.
2. Freezing will only kill some of the pathogens.
3. Hot sauce can't kill pathogens.

Front 37

Honey can contain spores which produce the botulinum toxin after they enter the body. This is not a threat to:

Back 37

mature adults. It affects babies due to weak immune system.

Front 38

What are two possible toxins which naturally occur in food that you should be aware of?

Back 38

1. Cyanogens
2. Solanine

Front 39

Precursors to the deadly poison cyanide and found in the pits of fruits.

Back 39

Cyanogens

Front 40

Found in the skin of potatoes; a natural poison and devlops in older potatoes exposed to light.

Back 40

Solanine

Front 41

What are two indications a potato may have developed this substance?

Back 41

1. Greenish color under the skin, so peeling would make it safe.
2. Bitter taste

Front 42

Antibiotics are given to famr animals in their feed for what two reasons?

Back 42

1. They promote faster growth = more profit for farmers
2. Ward off infection.

Front 43

Stable oily synthetic chemicals used in hundreds of industrial and commercial operations that persist as pollution in the environment. These cause cancer in animals and a number of other serious health effects.

Back 43

PCBs

Front 44

Any of a number of mineral ions such as mercury and lead; so called because they are of relatively high atomic weight. Many of these are poisonous.

Back 44

Heavy metal

Front 45

How do we end up with environmental contaminatns in our systems?

Back 45

1. Pesticides, chemicals, and heavy metals from rain/river.
2. The animals that live there get exposed to them and concentrate in flesh.
3. The higher up the food chain you go, the more concentrated these pollutants become.
4. Species at the top of the food chain (humans more likely to experience the toxic effects listed above).

Front 46

The accumulation of a contaminant in the tissues of living things at higher and higher concentrations along the food chain.

Back 46

Bioaccumulation

Front 47

The highest concentrations of these pollutants are found in what larger fishes (5)?

Back 47

1. Swordfish
2. Shark
3. Albacore tuna
4. King mackerel
5. Tile fish

Front 48

Do canned foods lose nutrients?

Back 48

YES

Front 49

Are water soluble vitamins lost in the canning processed?

Back 49

They are partially destroyed due to exposure to heat.

Front 50

Fat soluble vitamins are not really much affected by nutrient loss in canned foods.

Back 50

True

Front 51

Store bought fresh produce and frozen produce are _________.

Back 51

almost equal nutrientally

Front 52

Most fresh produce is not same day fresh.

Back 52

True

Front 53

____ and _____ can decrease nutrient value.

Back 53

Time and temperature

Front 54

The main nutrient that is lost due to the processing and subsequent freezing of fruits and vegetables are _________

Back 54

Vitamin C

Front 55

Scott's rule for produce:

Back 55

1. Same day picked fresh produce = best source for nutrients
2. Store bought fresh produce and frozen produce = very good source
3. Canned produce = fair source. Better than nothing.

Front 56

There are about _____ food additives that may be placed in food in the US.

Back 56

3000

Front 57

____ in charge of regulating food additives.

Back 57

FDA

Front 58

GRAS list stands for what?

Back 58

Generally recognized as safe

Front 59

GRAS list additives are considered safe because they have been what?

Back 59

Scientifically tested or we used them for a long period of time without any adverse causes

Front 60

What are two food additives?

Back 60

1. Antimicrobial Agents
2. Nitrites

Front 61

Antimicrobial agents do what?

Back 61

Protect food from growth of microbes which can spoil food and cause illness. Salt and sugar both work by drawing water from food thus producing an inhospitable environment for microbes.

Front 62

Nitrites are used to do what (four things)?

Back 62

1. Preserve color of meat especially the pink color
2. Enhance flavor by inhibiting rancidity.
3. Protect against bacteria growth.
4. These may be cancer-causing.

Front 63

Antioxidants like __________ are added to keep food from browning or turning rancid.

Back 63

Vitamin E and C

Front 64

What prevents oxidation in many processed foods like in alcoholic beverages and the best known example?

Back 64

Sulfites and

Front 65

The only raw food sulfites can be put on are ___________.

Back 65

grapes washed throughly to remove.

Front 66

____ and ____ are antioxidants that are probably safe in doses we consume them.

Back 66

BHA and BHT

Front 67

MGS is _______ _______ and is safe except the ______________.

Back 67

monosodium glutamata; MSG symptom complex