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62 Cards in this Set
- Front
- Back
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USDA |
- 1785 - safety of meat, poultry and eggs in state lines - drugs to treat cattle |
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FDA |
- 1862 - regulates food standards of products and bottled water - labeling and pesticide |
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CDC |
- 1946 - educate public about health and safety |
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EPA |
- 1970 - pesticides and standards for water quality |
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FDA modernaization act |
- jan 2011 - food processorys to prevent contamination - food importers verify safety of food - mandatory recall authority - inspection |
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foodborne illness affeccts |
48 mill americans a year |
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norovorisu |
- gastroentirits inflammation of stomac lining - vomiting - 21 million americans a year |
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hep a |
- 21k annually - inflammation of liver - jaundice, mild fever, ab pain, nausea, vomiting for few weeks |
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parasites |
microorganisms that derives benefit and harms host |
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helminth |
multicellular microscopic worm |
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protozoa |
single celled mobile microorganisms |
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6 most comon bacterial causes of foodborne illness |
salmonella, clostridium perfringes, camplyobacter, staphylococcus, eschierichia coli, listeria monocytogenes |
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salmonella |
- 4-7 days - diarrhea ab pain chills fever vomiting dehydration |
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clostridium perfringens |
- 1 day - ab cramp diarrhea - beef, poultry, gravies, dried foods, leftovers |
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campylobacter |
- 7-10 days - fever, headache, muscle pain, diarrhea, nausea - undercooked meat, cake icing, untreated water |
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staphylococcus aureus |
- 2-3 days - nausea and vomiting - ab cramp diarrhea - custard or cream baked goods, ham, poultry, eggs |
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escherichia coli |
- 5-10 days - diarrhea - ab cramps, nausea - raw milk, unpasturized apple juice, uncooked fruits and veggies |
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listeria monocytogens |
- fever, muscle aches, nausea, headache, - uncooked foods, soft cheeses, lunch meats, unpasturized milk |
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prion |
protein that misolds and becomes infectius; not living cellular organism nor viruses |
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danger zone |
range of temperature 40 f - 140f at which many microorganisms capable of causing human disaease thrive |
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conditions that help microorganisms multiply in foods |
temp, humidity, acidity, oxygen |
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clostridium botulinum loves |
alkaline envionment - cannot grow in acidic environment or in oxygen |
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4 basic rules for food safety |
1. clean wash hands and kitchen surfaces 2. separate: dont cross contaminate 3. chill: store foods in fridge or freezer 4. cook : heat food thoroughly |
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fridge leftovers within |
2 hours of serving |
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how spoilage is prevented |
canning, pasteurizing, irridation, aseptic packaging, modified atmosphere packaging, high pressure processing |
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canning |
1700s lasts 2 years |
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pasteurizing |
heated to 162 for 15 seconds |
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irridation |
gamma rays - vitamins are lost |
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aseptic packaging |
- juice boxes - 6 months |
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midified atmosphere packagins |
- oxygen in package is replaced with inert gas like nigtrogen or co2 |
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preservatives that raise health concerns |
sulfites and nitrites |
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sulfites |
in beers and wines - asthma, headaches |
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nitrites |
preserve processesd meates -can be converted to nitrosamines which are carcinogenic in animals - contains additional antioxidantas to decrease formation of nitrosamines |
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emulsifiers |
help keep fats evenly dispersed |
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humectants |
keep food like marshmallows, chewing gum, shredded dcoconut moist and stretchy |
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desiccants |
prevent moisture absorption from air |
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delaney clause |
in 1958 no additive may be permitted if any amount produces cancer in animals |
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beet extract |
bev, candy, ice cream |
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beta carotene |
bev, soup, baked goods, macaroni and cheese, sauces |
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caramel |
vec sause soup baked goods |
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tartrazine |
bec, cake, cookies, ice cream |
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coloring agents food additives |
beet extract, beta carotene, caramel, tartrazine |
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preservatives food additives |
alpha tocopherol (vit e) , asscorbic acid (vit c) , bha, bht, calcium priotinate, edta, propyl gallate, sodium benzoate, sodium cholride, sodium nitrate, sorbic acid, sulfites |
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texturizers, emulsifiers and stabilizers food additives |
calcium chlroide, carageenan/pectin, cellulose gum, gelatin, lecithin |
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humectants food additive |
glycerin, propylene glycol |
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generally recognized as safe |
list established by congress to identify substance used in foods that are safe based on history |
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recombinant dna technology |
type of genetic modification in which scientists combine dna from diffeerent sources to produce a transgenic organisms that expresses a desired trait |
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persistent rganic polutants |
chemicals released into environment as result of industry agricultrue and iproper waste disposal ; automobile emissions |
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mercury and lead are |
nerve toxins |
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dioxins are |
carcinogens |
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pesticide |
chemicals used in field or storage to decrease destruction by predators or disease |
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biopesticides |
primary insecticides, chemical use natural methods to reduce damage to crops |
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recombinant bocine growth hormone |
genetically engineered hormone injected into dairy cows to enhance their milk output - 1/3 of us dairy cows - eu banned for 2 reasons: increased risk for mastitis (inflammed udders) and higher inslin like growth factory increase risk for certain cancers |
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100% organic |
products containing only organically producesd ingredients, excluding water and salt |
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organic |
products containing 95% organically produced ingrediencts by weight |
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made with organic ingredients |
products containing more than 70% organic ingredients |
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dirty dozen (buy these organic) |
apples, celery, bell peppers, peaches, strawberries, nectarines, grapes, spinach, lettuce, cucumbers, blueberries, potatoes |
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clean fifteen (lowest in pesticides) |
onions, sweet corn, pineapples, avo, cabbage, sweet peas, asparagus, mangoes, eggplant, kiwi, cantaloupe, sweet potatoes, grapefruit, watermelon, mushrooms |
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green revolution |
period of significant increase in global productivity between 1944 and 2000 as a result of selective cross breeding or hybridization that produced high yield grains |
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food movement |
group of local, regional , national iniatives aimed at promoting sustainable agriculture, food diversity and food equity , including affordability and fair trade |
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food desert |
area or community in which resident lack reliable access to affordable fresh produce |
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food insecurity |
condition where an individual is unable to regularly obtain enough food to provide sufficient energy and nutrients to meet phsyical needs |
