Food Science Test 2

Front 1

Deals with ensuring that food products are safe for consumption. Food are free from biological, chemical, and physical hazards

Back 1

Food safety

Front 2

Unwanted or undesirable substances (naturally occurring or artificial) in foods that can lead to safety concerns

Back 2

Food hazards

Front 3

Main food safety concerns (hazards)

Back 3

Microbiological, chemical, and physical

Front 4

What is considered a biological hazard

Back 4

Bacterial, viral, parasitic

Front 5

What is considered a chemical hazard

Back 5

Allergens, cleaning chemicals, drug residue

Front 6

What are physical hazards

Back 6

Foreign materials such as plastic or metal

Front 7

Preformed toxin produces symptoms

Back 7

Food intoxication

Front 8

Activities of viable microorganisms in host produce symptoms

Back 8

Food infection

Front 9

Sources of microorganisms in foods

Back 9

Naturally on raw products

Ingredients added

Processing equipment and facilities

Humans

Contact with contaminated water

Storage and transportation

Front 10

Nausea, fever, vomiting, cramps, diarrhea

(8 -72 hr, more commonly 12-36 hr)

2-3 days duration

Sources are domestic and wild animals, human beings

Food implicated is meat products, chicken, milk, eggs, custard, chocolate, dairy based

Back 10

Salmonella, infection

Front 11

Diarrhea (bloody), fever, HUS, TTP

Duration 3-8 days

Sources are domestic and wild animals

Foods: undercooked ground beef, salami, lettuce, unpasteurized apple cider, raw milk

Back 11

E. coli O157:H7, infection

Front 12

Nausea, vomiting, headache, fever, chills, backache, meningitis (1 day to 3 weeks)

Duration varies (high fatality)

Sources: soil, water, mud, humans, animals

Foods: unpasteurized milk and cheese, leafy greens, cantaloupes, RTE meats, seafood

Back 12

Listeria monocytogenes, infection

Front 13

Intense ab pains and severe diarrhea

Duration: 24 hr

Sources: humans, animals, soil

Foods: meat and gravy dishes (improperly cooled foods)

Back 13

C. Perfringens, infection

Front 14

Nausea, vomiting, headache, blurred or double vision, paralysis of respiratory muscles

Duration: recovery can take months

Sources: soil, marine sediment, intestinal tract of animals

Foods: home-canned foods, baked goods, chopped garlic in oil, smoked fish, beef stew

Back 14

Clostridium botulinum, intoxication

Front 15

Nausea, vomiting, cramps, diarrhea. Dehydration

Duration: 1-2 hrs

Sources: humans, fluid transfer

Foods: meat salads, potato salad, custards, creams, dairy products

Back 15

S. aureus, intoxication

Front 16

Over 50% of foodborne illnesses in US

Reproduce only within a living cell

Only carried by foods and transmitted by poor hygeine

Back 16

Viruses

Front 17

Top risk factors for foodborne illness outbreaks

Back 17

Improper holding temps

Improper cooking temps

Dirty and contaminated utensils and equip

Poor employee health or hygeine

Food from unsafe sources

Front 18

Big 8 allergens

Back 18

Peanuts. Tree nuts, milk, egg, soy, fish, crustaceans, wheat

Front 19

Food safety program which moves emphasis from finished product testing and consumer complaints to identification of hazards as they might appear during production so appropriate measures can be implemented for prevention

Back 19

HACCP

Front 20

Developed around 1960 by Pillsbury in response to food safety requirements imposed by NASA for space exploration

Back 20

HACCP

Front 21

7 haccp guidlines

Back 21

Conduct hazards analysis

Determine the critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Establish corrective action plans

Establish validation and verification procedures

Establish record keeping and documentation procedures

Front 22

A bacteria that is not usually a food-borne pathogen

Cell walls contain peptidoglycan

Back 22

Gram positive

Front 23

Most food borne pathogens

Cell walls lack peptidoglycan

Back 23

Gram negative

Front 24

In microorganisms, it is the Primary means of producing ATP by thrlr degradation of organic nutrients anaerobically

Been used since 6600 BC

Back 24

Fermentation

Front 25

Fermentation with glucose to lactic acid

Back 25

Homolactic

Front 26

Fermentation with glucose to lactic acid and other stuff (other acids or gases)

Back 26

Heterolactic

Front 27

Fermentation with glucose to ethanol and CO2

Back 27

Alcoholic (ethanol)

Front 28

GMP

Back 28

Good manufacturing practices

Front 29

SOPs

Back 29

Sanitation operating procedures

Front 30

HACCP

Back 30

Hazard analysis critcal control points

Front 31

Study of living organisms that are too small to see with the naked eye

Back 31

Microbiology

Front 32

Microbes of interest to food industry

Back 32

BACTERIA

YEASTS

MOLDS

Viruses

Parasites

Front 33

Bacteria shapes

Back 33

Cocci, bacillus, spirillum, others

Front 34

Unicellular eukaryotes

Back 34

Yeasts

Front 35

Filamentous eukaryotes

Back 35

Molds

Front 36

Bacteria reproduction

Back 36

Fission, can double every 20 minutes

Front 37

Yeast reproduction

Back 37

Budding, fission

Front 38

Mold reproduction

Back 38

Sexual spores: fusion

Asexual spores: fertile hyphae

Front 39

Bacteria move with

Back 39

Flagella

Front 40

Mold movement

Back 40

Doesnt move generally

Front 41

SOIL

Back 41

Foreign matter that happens to be in the wrong place

Front 42

Process of removing SOIL and preventing accumulation of food residues which may support the growth of microorganisms

Back 42

Cleaning

Front 43

Process in which microorganisms are inactivated

Back 43

Sanitization

Front 44

Overall process of minimizing product contamination

Back 44

Sanitation

Front 45

Ways of using heat for preservation

Back 45

Blanching, pasteurization, canning

Front 46

Ways of using the cold for preservation

Back 46

Refrigeration and freezing

Front 47

Any microorganisms that cause diseases by foodborne infection, foodborne intoxication, toxicoinfection

Back 47

Pathogens

Front 48

Methods of heat transfer

Back 48

Conduction, convection, radiation

Front 49

Kills pathogens

Minimal product damage

Shorter shelf-life

Pasteurization, blanchinf

Back 49

Mild heat treatment

Front 50

Kill all bacteria

No other preservation needed

Overcooked food

Canning

Back 50

Severe heat treatments

Front 51

Indicates that the compound is capable of killing

Back 51

Cidal

Front 52

Indicates that the compound is capable of preventing growth

Back 52

Static

Front 53

Used primarily to impart desirable flavor for meat products

Back 53

Wood smoke

Front 54

Used mainly to facilitate the destructionof foodborne pathogens alone or with other means of preservation

Back 54

Hydrogen peroxide

Front 55

Prevent or inhibit the oxidation process

Back 55

Antioxidants