Term
1906
-scientists and authorities believe food supply relatively safe, WHEN STORED, PREPARED PROPERLY |
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Definition
| When was the first Food and Drug Act enacted? |
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Term
1) viruses
2) bacteria
3) fungi
4) parasites |
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Definition
| what are the 4 greatest health risks from food? |
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Term
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Definition
| sicknesses caused by the ingestion of food containing harmful substances |
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Term
MICROBIAL CONTAMINATION
-greatest risk from bacterial, viral, fungal, and parasitic contamination |
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Definition
| What is the cause of foodborne illness? |
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Term
| major cause of diarrhea and usually results from unsafe food handling in the HOME |
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Definition
| How does foodborne illness usually occur? |
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Term
1) infants and children
2) older adults
3) those with liver disease, diabetes, HIV/AIDS, cancer
4) postsurgical patients
5) pregnant women
6) people taking immunosuppressant agents |
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Definition
| Who is the most susceptibe to foodborne illness and why? |
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Term
| signed into law by President Barack Obama on January 4, 2011 |
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Definition
| When was the FDA Food Safety Modernization Act signed into law? |
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Term
1) strengthens food safety system of FDA
2) focus on PREVENTION of food safety problems before they occur
3) new tools for INSPECTION, COMPLIANCE, AND HOLDING IMPORTED FOODS to same standards as domestic foods
4) national food safety system integrated and in partnership with state, local authorities
5) these do not cover for individual safety efforts |
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Definition
| What is the FDA Food Safety Modernization Act designed to do? |
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Term
1) regulates pesticides
2) est. water quality standards
methods: approval required for all U.S. pesticides; sets pesticide residue limits in food |
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Definition
| what are the responsibilities of the environmental protection agency (EPA) (2)? |
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Term
1) ensures safety and wholesomeness of all foods in interstate commerce (except meat, poultry, and processed egg products)
2) regulates seafood
3) control product labels
methods: inspection, food sample studies, sets standards for specific foods |
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Definition
| what are the 3 responsibilities of the Food and Drug Administration (FDA)? |
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Term
| 1) promotes food safety methods: responds to foodborne illness emergencies; surveys and studies environmental health problems, directs and enforces quarantines; national programs for prevention and control of foodborne and other diseases |
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Definition
| what is the role of the Centers for Disease Control and Prevention (CDC)? |
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Term
1) mishandling of foods at home
2) preference for meat cooked "rare"
3) use of immunosuppressant medications
4) increase in number of older adults
5) increased shelf life of products
6) centralized food production (away from home)
7) imported ready-to-eat foods
8) antibiotic-resistant bacteria strains (use of antibiotics in animal feeds) |
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Definition
| what are 8 factors that can contribute to increased risk of foodborne illness? |
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Term
| 1) preventing growth of bacteria by DECREASING WATER CONTENT OF FOOD OR CHANGING pH (making acids and alcohols) |
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Definition
| What are goals of food preservation? |
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Term
In the past these methods included:
-salt, sugar, smoke, fermentation, drying
Today these methods include:
-pasteurization, sterilization, refrigeration, freezing, irradiation, canning, chemical preservation |
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Definition
| understand past and present food preservation methods and how they control microbial growth. |
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Term
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Definition
| simultaneously STERILIZES the food and package separately before the food enters the package |
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Term
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Definition
| a process in which RADIATION energy is applied to foods, creating compounds (free radicals) within the food that destroy cell membranes, break down DNA, link proteins together, limit enzyme activity, and alter a variety of other proteins and cell functions of microorganisms that can lead to food spoilage. this process doesn't make the food radioactive |
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Term
| CONTROLS GROWTH OF INSECTS, BACTERIA, FUNGI, PARASITES |
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Definition
| What is the purpose of irradiation? |
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Term
| safe according to the FDA |
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Definition
| is food irradiation safe? |
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Term
1) raw meats
2) shell eggs
3) seeds
4) dried seasonings |
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Definition
| what 4 foods are commonly irradiated? |
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Term
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Definition
| bacteria invade intestinal wall and cause infection --bacteria causes illness |
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Term
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Definition
| bacteria produce toxin that is secreted into food-toxin causes illness |
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Term
Infection: bacteria causes illness
Intoxication: toxin from bacteria causes illness |
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Definition
| what is the difference between infection and intoxication? |
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Term
bacteria requires
1) nutrients
2) water
3) optimal temperature
4) optimal pH
5) oxygen |
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Definition
| what 5 conditions does a bacteria need in order to proliferate? |
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Term
| 41 degrees F to 140 degrees F |
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Definition
| what is the danger zone temperatures for bacteria to proliferate? |
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Term
| false- doesn't deactivate toxins |
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Definition
True or False:
High temps kill bacteria and deactivates toxins |
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Term
| anaerobic environments (no oxygen) |
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Definition
| Clostridium botulinum and Clostridium perfringens, grow only in (aerobic/anaerobic) environments? |
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Term
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Definition
| what temperature destroys bacteria? |
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Term
Norovirus is the number 1 pathogen contributing to domestically acquired foodborne illness; cause of over 90% of diarrheal outbreaks on cruise ships
HARDY, survive freezing, relatively high temps, chlorination--cause illness in long-term care facilities |
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Definition
| what are 2 microbes that can cause foodborne illness? understand the characteristics of each |
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Term
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Definition
| LIVE IN OR ON ANOTHER ORGANISM, HOST; humans serve as hosts, being robbed of health, even lives; spread person-to-person, contaminated food, water, soil |
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Term
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Definition
| can reproduce only after invading body cells, like intestinal cells |
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Term
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Definition
| what are 2 types of parasites? |
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Term
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Definition
| one-celled animals, Cryptosporidium and Cyclospora (type of parasite) |
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Term
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Definition
| tapeworms, Trichnella spirals (type of parasite) |
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Term
1) limit spoilage
2) prevent undesirable changes in color and flavor
3) increase safety of food distribution
4) reduce the activity of enzymes that can change flavor and color of food
5) preservatives
6) sequestrants |
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Definition
| what are 6 functions of food additives used in food? |
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Term
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Definition
| acidic or alkaline agents, antioxidants, antimicrobials, curing and pickling agents |
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Term
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Definition
| compounds that bind free metal ions, reduce ability of ions to cause rancidity in foods containing fat |
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Term
| intentional food additives |
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Definition
| added directly to food; more than 2800 substances |
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Term
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Definition
| indirectly added as contaminant (e.g. pesticide residues); as many as 10,000 substances |
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Term
1958 U.S. Congress est. list, generally recognized as safe (GRAS) to allow manufacturers to more easily use substances that had been used for a long time and considered safe;
manufacturers do not have to prove safety (already regarded as safe); FDA- responsible for proving that a substance doesn't belong on GRAS list (red dye #3 has been removed); synthetic chemical is the same as the natural form |
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Definition
| What is the GRAS (generally recognized as safe) list and why was it created? |
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Term
| TOXICITY IS RELATED TO DOSAGE; natural products are not inherently safer than synthetic products |
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Definition
| are synthetic chemicals always harmful? |
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Term
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Definition
True or False:
for testing food additives for safety, if the additive is shown to cause cancer, even at very low dose, it is taken off the market by FDA, violates 1958 Delaney Cause |
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Term
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Definition
| In the 1958 Food Additives Amendment; Prohibits the intentional (direct) addition to foods of a substance that causes cancer |
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Term
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Definition
| ANY SUBSTANCE OR MIXTURE OF SUBSTANCES INTENDED TO PREVENT, DESTROY, REPEL OR MITIGATE ANY PEST |
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Term
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Definition
| what agency regulates pesticide use? |
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Term
| makes foods available at reasonable cost; concern focused on long-term effects |
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Definition
| what are benefits and risks of pesticides? |
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Term
1) economically- increase food production and lower costs
2) cosmetically- attractive fruits and vegetables, no wormy apples
3) Prevention-naturally occurring organisms that produce CARCINOGENS |
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Definition
| What are 3 reasons we should use pesticides? |
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Term
Responsibility shared by FDA, EPA, Food inspection Service of USDA;
FDA: ENFORCES pesticide tolerances in all foods except meat, poultry, and certain egg products
EPA: pesticide causes no unreasonable adverse effects on people and environment, benefits of use outweigh risks of using it |
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Definition
| how is pesticide use regulated? |
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Term
Pesticides pose danger in CUMULATIVE EFFECT. three important factors:
1) CHEMICAL POTENCY
2) CONCENTRATION in food
3) FREQUENCY of consumption
-info links pesticide use to increased cancer rates in farm communities (lymph, genital, brain, GI tract, respiratory cancers)
-researchers believe risk of pesticides is less than toxins that are produced by plants
-FDA believes hazards relatively low in short term |
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Definition
| Are pesticides safe? What are risks to humans and when is risk increased? |
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Term
1) wash
2) peel and trim
3) select a variety of foods
4) choose organically grown foods
5) use insect repellents safely |
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Definition
| what are 5 ways to reduce pesticide exposure? |
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Term
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Definition
| Pregnant women are advised to eat up to how many ounces of low mercury fish each week? |
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Term
| swordfish, shark, tilefish, king mackerel |
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Definition
| what are 4 high-mercury fish? |
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Term
1) synthetic pesticides
2) fertilizers
3) hormones
4) antibiotics
5) sewage sludge
6) genetic engineering
7) irradiation |
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Definition
| What are 7 things that are not allowed in organic food production? |
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Term
1) biological pest management
2) composting
3) manure applications
4) crop rotation |
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Definition
| what are 4 farming practices used for organic food production? |
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Term
| MUST HAVE AT LEAST 95% OF THEIR INGREDIENTS (by weight) meet organic standards |
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Definition
| what are the requirements for foods to be labeled as organic? |
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Term
| no!; organic label no guarantee for better health |
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Definition
| does organic food contain higher vitamins/minerals than nonorganic food? |
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Term
| Community Supported Agriculture (CSA) |
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Definition
| partnership between local food producers and local consumers |
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Term
| National Farm to School Network |
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Definition
| connect farmers with nearby school (K-12) cafeterias; all 50 states, resulting in 12,429 schools. if kids meet the farmer, more likely to eat their food |
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Term
1) buy frozen, perishable foods last
2) place meats in separate plastic bags
3) dont buy, use food form damaged containers
4) Buy only pasteurized milk/cheese
5) buy only what you need
6) avoid buying slimy, brownish, or dry produce
7) observe sell-by, expiration dates
8) follow food recalls |
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Definition
| What are 8 ways to prevent foodborne illness when purchasing food? |
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Term
Clean-wash hands and surfaces often
Separate- don't cross-contaminate
Cook-cook to proper temperatures
Chill-refrigerate promptly |
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Definition
| what are the 4 actions in the USDA food safety program? |
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Term
| 20-30 seconds with hot water and soap |
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Definition
| what is considered to wash hands thoroughly? |
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Term
| danger zone 41 degrees F to 140 degrees F; beef, fish (145 degrees F), pork (145 degrees F), poultry (165 degrees F); refers to the temperature range for destroying bacteria (but no their spores), parasitic worms, and protecacea-165 degrees to 212 degrees F) |
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Definition
| what is the danger zone when referring to safe food practices? what does it refer to? |
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Term
| thaw foods in refrigerator/cold running water/microwave |
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Definition
| what are 3 recommendations for thawing? |
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Term
| keep hot foods hot and cold foods cold (under 40 degrees and above 140 degrees); reheat leftovers thoroughly (165 degrees F) |
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Definition
| What is the recommendation for reheating food? |
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Term
| store peeled, cut-up produce in refrigerator; watch storage time for leftovers; keep refrigerator under 40 degrees F; power outage, keep freezer/fridge door closed; use refrigerated meat in 1-2 days; frozen in 3-4 months; store leftovers within 1-2 hours |
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Definition
| What are recommendations for storing foods? (how should we handle leftovers) |
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