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188 Cards in this Set
- Front
- Back
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contaminated food and water were responsible for _________
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outbreaks of infectious disease in early US urbanization
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what is the rapid heating of a food product to kill pathogenic microorganisms and reduce
the total number of _____________ |
pasteurization; bacteria
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-water purification
-sewage treatment -pasteurization |
technology improvements used to reduce the risk of infectious disease outbreaks
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greatest risk of food contamination is from ______ and ______
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bacteria and viruses
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poisonous compounds produced by an organism that can cause disease
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toxins
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most foodborne illness results from _______
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microbial contamination
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_______ cause ~ ___ million illnesses in the US per year
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foodborne organisms; 76;
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______ cause about ____ deaths each year
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foodborne organisms; 5000
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-infants, children and older adults
-individuals with liver disease, diabetes, cancer, or HIV infection -post surgical patients; individuals on immunosuppressant drugs -pregnant women |
greater risk to foodborne illness
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foodborne illnesses often result from the ______
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unsafe handling of food at home
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foods are generally ________, protein rich and have a neutral or slightly acidic pH
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moist
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refrigeration tends to ______ bacterial growth
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slow (not prevent)
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increased consumption of raw or undercooked __________ products
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animal
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increased use of ______ suppress a person’s ability to combat infectious agents
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medications
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more people are looking for convenient or easy to prepare foods
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reasons for food illnesses being so common
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increased _______ of food production by the food processing and restaurant industry
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centralization (reasons for food illnesses being so common)
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_____ in animal _____ increases the severity of foodborne illness
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antibiotics; feed
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antibiotics in animal feed increases the severity of foodborne illness
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leads to antibiotic-resistance strains of bacteria
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most food preservation methods ______ free water content of the food
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decrease
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-salting
-sugar -smoking meats -fermentation -drying |
popular food preservation techniques that have been used for centuries
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_______ using certain bacteria or yeast is a practical alternative
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fermentation (food preservation)
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acidic and alcoholic fermentation products minimize the _________ of other microbes
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growth (food preservation techniques)
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-pasteurization
-refrigeration -sterilization -freezing and canning -chemical preservation -aseptic processing |
current food preservation techniques
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-sterilizes food and packaging separately before the food enters the package
-sterile milk and fruit juices are examples -allow products to be stored for years at room temperature |
aseptic processing
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-minimal doses of radiation used to control pathogens
-does not make the food radioactive -radiation energy targets microbes present in the food |
food irradiation
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targets microbes present in the food
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radiation energy
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-destroys microbial cell membranes and cell walls
-breakdown of microbial DNA -links microbial proteins together -limits microbial enzyme activity |
radiation energy
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FDA approved the use of irradiation for raw red meat to reduce risk of ______
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E. coli
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irradiated food, except for ____________ seasonings, must be labeled
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dried
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the international symbol of food irradiation is _______
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Radura
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pose the greatest risk for foodborne illness
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bacteria
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can directly invade the intestinal wall and produce an __________ by a toxin contained in the organism
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infection
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____ can indirectly produce a toxin that is secreted into the food (intoxication)
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bacteria; food (intoxication)
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bacteria do not have a ______
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nucleus
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single celled microorganisms that lack organelles
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bacteria
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some require oxygen for growth (aerobes); others grow in the absence of oxygen
(anaerobes) |
bacteria
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some produce endospores that resist high temperatures
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bacteria
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________ bacteria have their optimum growth at human body temperature
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disease causing
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-______ and undercooked meats and fish
-poultry and eggs -unpasteurized milk -peanut butter -food is contaminated by |
raw (susceptible foods of Salmonella)
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-sanitary food handling practices
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preventions of salmonella
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avoid unpasteurized raw eggs and undercooked eggs
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preventions of salmonella
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proper refrigeration; thorough cooking of foods
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preventions of salmonella
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-undercooked beef (especially ground)
-yogurt -fruits and vegetables (alfalfa sprouts) -unpastuerized juice and milk |
susceptible foods of Escherichia coli (0157:H7
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serious complication is hemolytic _______syndrome
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uremic (Escherichia coli)
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red blood cells are destroyed; kidney failure
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hemolytic uremic syndrome
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-thorough cooking of ground beef
-avoid unpasteurized dairy products and untreated apple cider |
preventions of Escherichia coli
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lives in the intestine of healthy cattle; cattle and cattle manure are chief sources
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Escherichia coli
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found in the _________ passages and on the skin
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nasal; (Staphylococcus)
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______-resistant toxin produced if food is left at room temperature for long periods of time
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heat; (Staphylococcus)
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-hams and poultry
-potato salad, macaroni salads and other egg-based salads -egg products and cream-filled pastries |
susceptible foods of Staphylococcus
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-sanitary food handling; cover cuts on the skin
-proper refrigeration -handwashing |
preventions of Staphylococcus
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-can multiply and grow at refrigeration temperatures
-one third of cases occur during pregnancy and can cause premature birth and stillbirth |
Listeria
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-______ cheeses made with unpasteurized _______
-unpasteurized milk -uncooked processed meats such as hot dogs |
soft; milk (susceptible foods of Listeria)
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-sanitary food handling
-avoid unpasteurized milk -thorough cooking of foods |
preventions of Listeria
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bacteria produce a neurotoxin in a non-acidic, anaerobic environment
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Clostridium botulinum
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incorrectly ______ foods (especially corn and green beans)
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home-canned; (Clostridium botulinum)
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-________ and corn syrup may carry bacterial endospores
-should not be given to infants less than one year of age |
honey (Clostridium botulinum)
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-proper canning techniques
-avoid cans that are bent or bulging |
preventive measures of Clostridium botulinum
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neurotoxic symptoms include double vision, inability to swallow, speech difficulty and progressive paralysis of the respiratory system
may be fatal |
Clostridium botulinum
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-human carriers
-raw or undercooked ______________ (oysters) -contaminated food and water |
shellfish (Vibrio sources)
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causative agent for cholera
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Vibrio
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-handwashing after using the bathroom
-thorough cooking of seafood -adequate water and sewage treatment |
Vibrio preventions
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essentially nucleic acid (DNA or RNA) surrounded by a protein coat
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Viruses
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cannot grow in food that is harvested or slaughtered
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Viruses
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require a living host cell to replicate
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Viruses
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found in the human intestinal tract and feces
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Norovirus (Norwalk virus)
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filter feeders and are able to filter sufficient viral amounts from (fecal) sewage contaminated water
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shellfish
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-foods prepared by infected food handlers (direct hand to food contact)
-shellfish from contaminated _____________ -fruits and vegetables contaminated during growing, harvesting and processing |
waters (sources of Norovirus (Norwalk virus)
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-sanitary handling and adequate cooking of food
-use pure drinking water -adequate sewage disposal -good personal hygiene |
Norovirus (Norwalk virus) preventions
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-sources include fecal-oral route that contaminates food, water or shellfish
-shellfish harvested from contaminated water -foods prepared by infected food handlers -fruits and vegetables contaminated during growing, harvesting and processing |
hepatitis A virus
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-sanitary handling of foods
-use pure drinking water -adequate sewage disposal -adequate cooking of foods -handwashing after using the bathroom |
preventative measures of hepatitis A virus
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includes molds, mildews, yeasts and mushrooms
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fungi
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most are decomposers that live on dead and decomposing matter
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fungi
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molds produce _______
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mycotoxins
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aflatoxins are a major example of a ______
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mycotoxin
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-found on beans, grains and peanuts that have been stored in a moist place
-can cause liver and/or kidney disease |
mycotoxin (fungi)
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-discard foods that are contaminated with visible mold
-proper storage of susceptible foods |
preventions of fungi
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organisms that live in or on another organism and derive nourishment from that organism
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parasites
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Trichinella spiralis
Anisakis tapeworms Toxoplasma Cryptosporidium |
examples of Parasites
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-parasitic roundworm
-found in pork, bear and other ______ game -thorough cooking is the best prevention |
wild (Trichinella spiralis
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thorough cooking is the best prevention
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Trichinella spiralis
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-parasitic roundworm found in raw or undercooked _________
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fish (Anisakis)
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thorough cooking of fish is the best prevention
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Anisakis
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-parasitic flatworms
-found in raw fish, beef and pork |
tapeworms
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-thorough cooking of animal products
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preventative measures of tapeworms
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humans acquire the disease from ingesting contaminated meat or from fecal contamination from handling cat __________
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litter (Toxoplasma)
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-parasitic protozoan found in water and contaminated food
-can be spread in water parks and community swimming _________ |
pools (Cryptosporidium)
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(Creutzfeldt-Jakob is the human variant)
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Mad Cow Disease
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proteins can turn into infectious prions leading to _________
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spongiform encephalopathy
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cooking does not destroy ______
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prions
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dinoflagellates produce a red pigment; “red tide”
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paralytic seafood poisoning
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some dinoflagellates produce a potent ________
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neurotoxin
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-maintain or increase a food’s nutritional value
-preserve freshness -increase shelf life -enhance flavor or appearance -aid in processing and preparation |
the purposes of additives
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common food additives serve the general function of _______
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preservation
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use of ______ slow the action of oxygen requiring enzymes on food surfaces
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antioxidants
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vitamin C, vitamin ____ and sulfites can act as preservatives
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E; preservatives
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-additives______added to foods by manufacturers
-~2800 different substances are intentionally added to foods |
directly; 2800 (intentional food additives)
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-indirectly added as contamination
-environmental contamination of food ingredients -contamination during the manufacturing process -~______ different substances enter foods as contaminants |
10,000 (incidental food additives)
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initiated in 1958; _________Additives List
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Generally Recognized As Safe
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the ____ is responsible for proving a substance does not belong on the GRAS list
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FDA
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natural chemicals may not be as safe as ______ chemicals
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synthetic
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synthetic chemicals can be as safe as _______ chemicals
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natural
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highest dose of the additive with no ______ is determined on the test animals
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observable effects
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maximum dosage is divided by ___ to establish a margin of safety for human use
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100
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if an additive is shown to cause cancer, no margin of _____________ is allowed
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safety
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-a clause to the 1958 Food Additives Amendment of the Pure Food and Drug Act
-prevents the intentional addition to foods of a compound shown to cause ________ in lab animals or humans |
cancer (Delaney Clause)
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FDA cannot ban because they are not _______ added to a food
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purposely
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substance cannot contribute to more than 1 cancer case/lifetimes of 1 million people
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incidental food additives
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-identify the new additive
-provide its _____________ composition -state how the additive is manufactured -specify lab methods to measure its presence in the food supply at the amount of intended use -provide proof the additive will accomplish its intended purpose -establish that the ingredient is necessary for producing a specific food product |
chemical (manufactures must provide this info to FDA before approval of food additive)
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alternative sweeteners
antimicrobial agents antioxidants color additives curing and pickling agents emulsifiers flavors and flavoring agents flavor enhancers humectants nutrient supplements sequestrants |
Examples of common food additives
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-sweeten foods without adding more than a few calories
-some examples include saccharin, sucralose, aspartame and tagatose -moderate use of these sweeteners is considered safe (except for aspartame in individuals with the disease PKU) |
Alternative Sweeteners
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-absorb moisture to keep table salt, baking soda or powdered sugar free-flowing and prevent caking and lumping
-include calcium silicate, magnesium stearate and silicon dioxide |
Anticaking Agents
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-inhibit mold and fungal growth
-salt, sodium benzoate, calcium propionate and sorbic acid |
Antimicrobial Agents
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what delays food discoloration from ____________ exposure
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oxygen; Antioxidants
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reduce rancidity from the breakdown of fats
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Antioxidants
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-maintain the color of lunchmeats; prevent the formation of cancer-causing nitrosamines
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Antioxidants
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-some examples
-BHA and BHT -vitamin C and vitamin E -sulfites |
Antioxidants
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make foods appealing
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Color Additives
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-salt, nitrates and nitrites
-lunch meats and other cured meats |
Curing and Pickling Agents
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prevents Clostridium botulinum growth
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Curing and Pickling Agents
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nitrate and nitrite consumption linked to nitrosamine synthesis in the stomach, esophagus and colon
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Curing and Pickling Agents
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some________ are cancer-causing agents (risk is low)
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nitrosamines (Curing and Pickling Agents)
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adequate vitamin ____ reduces the risk of forming nitrosamines
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C (Curing and Pickling Agents)
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found in ice cream and mayonnaise
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Emulsifiers
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monoglycerides and lecithins
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Emulsifiers
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suspend _______ in water to improve uniformity, smoothness and body of foods
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fat; Emulsifiers
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-provide more flavor to foods
-natural and artificial flavors, sugar and corn syrup |
Flavors and Flavoring Agents
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-help bring out the natural flavor of foods
-monosodium glutamate (MSG) -found in Chinese foods and gravy mixes |
Flavor Enhancers
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glycerol, propylene glycol and sorbitol are examples
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Humectants
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retain ___________, texture and flavor in candies, shredded coconut and marshmallows
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moisture; Humectants
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-enhance the nutrient content of foods
-margarine, milk and ready-to-eat breakfast cereals -vitamin and mineral supplements |
Nutrient Supplements
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EDTA and _________ acid are examples
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citric acid; Sequestrants
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bind (sequester) free ions; reduce ability of ions to cause rancidity in fat containing products
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Sequestrants
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some foods contain a variety of _____ occurring substances that can cause illness
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naturally
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safrole
avidin thiaminase tetrodotoxin oxalic acid solanin herbal teas |
Substances That Occur Naturally in Foods and Can Cause Illness
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-found in sassafras and nutmeg
-causes cancer when consumed in high doses |
safrole
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-found in raw egg whites
-prevents the absorption of the vitamin biotin |
avidin
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-found in raw fish, clams and mussels
-destroys the vitamin ______________ |
thiamin; thiaminase
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-found in pufferfish
-causes respiratory paralysis |
tetrodotoxin
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-found in spinach
-binds _____ and iron thus limiting their absorption |
calcium; oxalic acid
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-___________ shoots and green spots on potato skins
-inhibits neurotransmitter action -store potatoes in the dark to reduce the synthesis of solanine |
potato; solanine
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-contain senna or comfrey
-can cause diarrhea and liver damage |
herbal teas
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a stimulant found as a natural or added ingredient in many beverages and _________________
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stimulant; chocolate (caffeine)
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caffeine does not ______ in the body and is normally excreted quickly following consumption
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accumulate; excreted
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can cause anxiety, increased heart rate, insomnia, increased urination, diarrhea and GI
discomfort if consumed in high doses |
caffeine
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regular coffee consumption has been linked to a ______ risk of colon cancer
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decreased
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heavy caffeine use mildly increases the amount of ___________ in the urine
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calcium
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new research suggests that _____ may reduce the risk of developing headaches, cirrhosis of the liver, some forms of kidney stones, some nerve-related diseases and possibly aids in blood glucose regulation
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caffeine
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acrylamide
dioxin lead mercury urethane |
Potential Environmental and Other Contaminants in Our Food Supply
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children absorb lead easier than adults
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lead
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large predatory fish can accumulate high amounts of ______
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mercury
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forms during fermentation of certain alcoholic beverages
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urethane
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-ensure a safe and adequate food supply
-help make foods available at a reasonable cost |
beneficial effects of pesticides in food
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-chronic toxicity
-in humans, low concentrations of pesticides pose a danger in their cumulative effect (over time) -contamination of ground water supplies -destruction of wildlife habitats -enters and alters the food chain |
detrimental effects of pesticides in food
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substances or mixture of substances intended to prevent, destroy, repel or mitigate any pest
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Pesticide
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includes insecticides, herbicides, fungicides and rodenticides
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Pesticide
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EPA allows ~10,000 _____ to be used containing some 300 active ingredients
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pesticides; active
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primary reason for pesticide use is ________
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economics (the use of agricultural chemicals increases production and lowers food costs)
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many foods contain _______ occurring chemicals that are considered toxic
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naturally
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remove the outer leaves of leafy vegetables (lettuce, cabbage)
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advice from the EPA to reduce dietary exposure to pesticides
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-trim fat from meat, fish and poultry; remove skin from poultry and fish
-some pesticide residues will collect and concentrate in fat tissue |
advice from the EPA to reduce dietary exposure to pesticides
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consume a wide variety of foods, especially fruits, vegetables and fish
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advice from the EPA to reduce dietary exposure to pesticides
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eat smaller, rather than larger species of freshwater game fish
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advice from the EPA to reduce dietary exposure to pesticides
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avoid lawns, gardens and flower beds that have been recently treated with
pesticides/herbicides |
advice from the EPA to reduce dietary exposure to pesticides
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United States Department of Agriculture (USDA)
Environmental Protection Agency (EPA) Food and Drug Administration (FDA) Centers for Disease Control (CDC) |
Agencies Responsible for Monitoring the Food Supply in the United States
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-responds to emergencies related to foodborne illness
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Centers for Disease Control (CDC)
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ensures the safety and wholesomeness of all foods (except meat, poultry and processed egg products) in interstate commerce
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FDA
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controls product (food) labels
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Food and Drug Administration (FDA)
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FDA regulates _________
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seafood
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-regulates pesticides
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EPA
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Who establishes _________ quality standards
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water; EPA
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enforces wholesomeness and quality standards of agricultural products
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United States Department of Agriculture (USDA)
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control of agricultural pests by using natural predators, parasites or pathogens
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biological pest management
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___________ can be used to control an aphid infestation
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ladybugs
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-synthetic pesticides, fertilizers and hormones
-antibiotics -sewage sludge -______ engineering and irradiation |
genetic; components not allowed in the production of organic foods
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consumers may opt for organic foods to encourage________ practices
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sustainable agriculture
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-agricultural system that provides a secure living for farm families
-maintains the natural environment and resources -supports the rural community -help satisfy human food needs |
Sustainable Agriculture
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-describes a growing demographic group focused on sustainable living
-many college students are joining this market segment and developing behaviors associated with social responsibility |
LOHAS (Lifestyle of Health and Sustainability)
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defined as someone who eats food grown or produced locally or within a certain radius
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locavore
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provide a partnership between local food producers and local consumers
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Community Supported Agriculture (CSA)
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-select frozen and perishable foods last when shopping
-sack separately to prevent drippings from contaminating other foods -refrigerate or freeze ASAP |
General Rules for Preventing Foodborne Illness
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-purchase only pasteurized juice, milk and cheese (especially important for pregnant women)
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General Rules for Preventing Foodborne Illness
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wash hands before and after handling food with hot, soapy water for 20 seconds
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Preparing Food
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wash hands after restroom use to reduce fecal-oral contamination
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Preparing Food
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microwaving sponges for 30 to 60 seconds helps to rid them of live ___________
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bacteria
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marinate foods in the ____________
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fridge
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clean
separate cook refrigerate |
USDA's Fight BAC Program
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-choose foods processed for safety
-cook food thoroughly -eat cooked foods immediately -store cooked foods carefully -reheat cooked foods thoroughly |
World Health Organization’s Golden Rules for Safe Food Preparation
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