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48 Cards in this Set
- Front
- Back
bacilli...(shape)
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rods
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vibrio...(shape)
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spiral
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Enterotoxin - causes....
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diarrhea and can withstand boiling
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Clostridium botulinum- organism...and sources
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organism: sporeforming, sources: soil, plants and honey
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Bacillus cereus- organism and nature of disease
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organism-endospore former, nature- diarrhea and vomiting
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Mycotoxins are...
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mold toxins not proteins and cannot be destroyed by heat
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Aspergillus flavus damages what...
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liver and is the most potent liver carcinogenic compound
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Zearalenone produces...
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metabolites that act like the hormone estrogen
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Patulin is found in what...
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high concentrations in apple and apple juice products
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salmonella-nature of organism, location
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mesophile, doesnt form spores, over 2000 pathogenic strains, found in intestinal track of humans and animals common in reptiles
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Salmonella typhi...known as, location
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known as "typhoid fever", lives only in humans, shed in feces of carrier and those who are ill
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Listeria- characteristics
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very hardy, resists freezing, drying, and psychrotroph, still births and other defects
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Listeria- ppl at risk, causes what...
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prego females, causes still birth, miscarriage and infection in birth
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Campylobacter-nature of organism, reservoir, and nature of disease
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not a spore former, intestinal track of animals farm animals mostly, flu like symptoms but less serious
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Vibrio-characteristics
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halophile"salt-loving", associated with marine enviornments, and non-sporeforming
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yersinia- characteristics, location, nature of disease
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non-sporeforming, commonly associated with pork products, flu like symptoms severe abdominal pain it mimics appendicitis
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shigella-characteristics, locations, nature of disease
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non-sporeforming, intestinal track of humans found in potato chicken and tossed salads, flu like symptoms and blood and or puss in stools
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e. coli-characteristics, location, nature of disease
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non-sporeforming, intestinal track, severe cramping abdominal pain diarrhea vomiting lasts < 8 days
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hepatitis A-characteristics, location, foods, nature of disease
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virus and easily destroyed by proper cooking, excreted in feces of infected people, water shellfish salads are most common sources, flu like symptoms
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Norovirus- nature of disease, foods
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flu like symptoms, water shellfish salads
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rotavirus-characteristics, location, foods
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virus, major cause of gastroenteritis in infants and young adults common in daycare centers, water shellfish salads
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how to prevent foodborne illness...
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good personal hygiene, and identify potential hazardous foods, dont handle food when you have cuts, cook food to min. temps
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order of frig levels are...
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pies on top shelf, ground meats, poultry on bottom
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Giardia- characteristics, symptoms
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waterborne diarrhea, cramps, bad smelling diarrhea, vomiting
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toxoplasma-characteristics, symptoms
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carried in cats, flu like eye and brain damage
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trypsin inhibitor
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interferes with trypsin enzyme which digests protein
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goitrogens
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interferes with thyroid glands production of thyroxin
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solanine
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found in eyes on the potato
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erucic acid
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found in mustard seed and rapeseed
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safrole
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once used as flavor component in root beer, banned for risk of cancer
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pollutants- Point Source:
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pollutant added directly to water
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pollutants- Diffuse Source:
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rain and run-off from fields
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pollutants- Indirect Source:
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corrosion of buried metal drums
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pollutants- Atmospheric sources:
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acid rain from burning high sulfur coal
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Examples of Chemical Food Poisoning:
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Insecticides, Herbicides, Fungicides, Fertilizers, Feed Additives - DES, Veterinary Drugs and Antibiotics
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Candy often contained what harmful additives:
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mercury, lead, and copper
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flavors- MSG syndrome "Chinese restaurant syndrome" causes:
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headache, flushing, sweating, facial pressure or swelling, chest pain, drowsiness or weakness
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Phenylketonuria - PKU:
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metabolic disorder where there
is an inability to breakdown phenylalanine, can result in brain damage |
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Harvey Wiley developed what:
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Poison squad
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GRAS stands for:
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generally recognized as safe
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margin of safety:
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take largest amount that shows a reaction, divide by 100 and thats the amount that can be used
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emulsifier:
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gives products a consistent texture and prevents them from separating
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anti-caking agent:
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helps substances like salt to flow freely
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delaney cause:
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cant use additive that causes cancer
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feingold hypothesis:
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food colors contributed to hyperactivity in children
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FAT-TOM stands for:
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Food, Acidity, Time, Temperature, Oxygen, and Moisture
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Acid substances will have pH values...
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below 7
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alkaline substances have pH values...
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above 7
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