Fn 121 Midterm 1

What is the purposes of food additives?

1. Improve the appeal of foods by improving their flavor, smell, texture, or color 2. Extend storage life 3. Maximize performance 4. Protect nutrient value

Comparison of sensory and objective evaluations

1. Sensory testing is expensive & time consuming but essential 2. Objective testing is reliable & usually faster & cheaper 3. Both are necessary because they are complementary

Labeling of common food allergens

1. Top 8 allergens a. Wheat b. Eggs c. Peanuts d. Tree nuts e. Fish f. Shellfish g. Soy h. Milk

When was the Pure Food and Drug act was enacted?

1906

When was the Federal Food, Drug, and Cosmetic Act enacted?

1938

Vegatarianism

3-4% of the U.S. population does not consume meat, poultry or seafood and approx 1% of adults are vegan. 15% of college students are vegetarian. Vegetarian diets reduce the risk of certain chronic degenerative diseases and conditions, including heart diease, some cancers, diabetes mellitus, obesity and high blood pressure.

Christianity

76% of the American Population claims to be christian. Christians do not have many food restrictions

What are biofilms?

A microscoptic layer of bacteria or other microorganisms, surrounded by a slimy, glue-like matrix of proteins and sugars. Biofilms are capable of strong attachment to moist surfaces and can grow on rocks, surrounding ponds and streams, medical equipment, drinking water facilities, and even human teeth. Recently biofilms have been detected on food items. E. coli a highly pathogenic strain, can colonize lettuce leaves and stay attached even when the leaves are submerged in water and refrigerated for a week.

What is the National Marine Fisheries Service?

A service within the U.S. Department of Commerce (USDC) that oversees voluntary inspections and gradings

What are health claims?

A statement that describes a relationship between a food, food component, or dietary supplement ingredient and reduced risk of disease or disease-related condition

What is a patulin?

A toxin produced by both Aspergillus and Penicillium that can contaminate fruits and cereals. Fymonisins are oridyced by Fusarium verticillioides and F. proliferatum and are associated with corn

What is a mycotoxin?

A toxin produced by mold

Seventh-Day Adventist Church

A vegetarian diet is followed. Milk and eggs are allowed however consumption of between-meal snacks, hot spices, alcohol, tea and coffee is discouraged

How many calories should a person eat everyday and with each meal?

A women should eat three 400 kilocalorie meals and one 400 calorie snack. A women should eat a total of 1600 calories a day Men should eat three 600 kilocalorie meals and one 600 kilocalorie snack or two 300 kilocalorie snacks. A man should eat a total of 2400-2600 kilocalories a day

What are Physical Hazards in food?

A. Glass B. Bone C. Metals D. Wood, stones E. Jewelry, insects, staples F. False fingernails, toothpicks G. Other foreign items

What is a food infection?

About 80% of bacterial foodbore illnesses are due to food infections. This foodborne illnesses are caused by ingesting bacteria that grow in the host's intestine, replicate, and create an infection through their colonization.

How do Food additives obtain FDA approval?

Additives are never given permanent approval. The process of approving a NEW additive could take years and cost millions. An additive is first tested in a laboratory on animals to determine whether it affects life span, cancer rates, incidence of birth defects, allergies, or other health outcomes. A hundredfold margin of safety is applied; that is 100mg of the substance is the minimum level that causes no harm to laboratory animals, than manufactures can use no more than 1mg in foods given to humans

What is a Aflatoxin/Aspergillus and Penicillium?

Aflatoxin, a carcinogenic toxin made by the mold Aspergillus flavus is the most potent liver carcinogen known.

What does the Department of the Treasury regulate?

Alcohol

What is the Department of the Treasury?

Alcoholic beverages fall under the jurisdiction of two agencies within the Department of the Treasury, the Internal Revenue Service (IRS) and the Bureau of Alcohol, Tobacco, firearms and explosives. The IRS enforces federal laws regulating alcohol because alcohol is subject to federal tax. The Bureau of Alcohol (ATF) is particially responsible for enforcing the laws that regulate the production, distribution, and labeling of alcoholic beverages. The FDA is responsible for wines with less than 7% alcohol.

American diet vs 2010 Dietary Guidelines

Americans eat much more refined grains, sodium, saturated fat and calories than the recommended amounts. Americans also eat much less of healthy products such as fruits, vegetables, fiber, vitamin D etc

What are chemical hazards?

Any chemical substance hazardous to health. Harmful chemicals can come from additives, plant toxins, animal toxins, or certain metals.

Why is hand to mouth bad and hand washing important?

Any hand to mouth movements should be discouraged including even simple habits such as smoking, gum chewing, and eating in the food-handling areas. Sampling foods with fingers should not be permitted as this transfers bacteria. One of the most common causes of foodborne illnesses to failure of employees washing hands after they go to the restroom, particularly when they have diarrhea or change a baby's diaper. They must use soap, scrub, 20 sec, up to elbows, hot water, use nailbrush, dry with disposable towels or air dryer

What is a unqualified health claim?

As defined by the FDA, a type of health claim that is supported by significant scientific agreements; also known as an authorized claim.

What is the Qualified health claim?

As defined by the FDA, a type of health claim that must be accompanied by a "qualifying" statement specifying the degree of scientific evidence that supports it. The FDA allows these statements to be made based on the "weight of the evidence," but does not consider them to be backed by significant scientific agreement

Buddhism

Buddhists believe it is uncompassionate to eat the flesh of another animal, many Buddhists are vegetarian

What is mildew?

Black spots in refrigerator, often called mildew, are actually molds that can be cleaned by washing the surface with a solution of 1 tablespoon of baking soda dissolved in 1 quart of water

What are Seafood Toxins?

Both fish and shellfish may harbor toxins, unaffected by the heat from cooking, that can cause foodborne illness. Ciguartera Fish Poisoning - a common form of toxin-related food poisoning. It is caused by eating fish, usually from tropical waters, that contain a ciguatoxin that is not destroyed by heating. Although less than 1% of fish in tropical areas with coral reefs are actually contaminated, more than one third of Florida barracuda were found to contain ciguatera toxin, resulting in a ban on the sale of barracuda for human consumption. Histamine Food Poisoning - excessive histamine accumulation in fish (especially tuna) is often detected by a slight tingling sensation in the mouth when the fish is eaten and may result in histamine food poisoning. It is one of the most common forms of fish poisoning in the U.S. and occurs when the fish have not been chilled immediately after being caught. The fish become toxic when bacteria produce histamine while the fish are stored at incorrect temperatures. Pufferfish Poisoning - one of the most violent forms of seafood poisoning occurs when the liver, gonands, intestines, and/or skin of the pufferfish are consumed. These organs contain tetrodotoxin, which if ingested results in a mortality rate of 50%. Most of the cases are in Japan from people cooking at home. Red Tide - ride tide is the result of the rapid growth of a reddish marine alga, usually occurring during the summer or in tropical waters. Shellfish, such as mollusks, oysters, and clams, and certain fish that consume red tide algae become poisonous and should not be eaten until the red tide has disappeared.

Molds on cheese

Cheeses such as chedders and Swiss that become moldy can safely be trimmed 1 inch away from the mold. Soft cheeses such as cottage cheease that have become moldy should be thrown out because the mold may penetrate through the cheese

How does budgetary affect food choice?

Cost is a very important limiting factor in food purchasing. In fact the monetary values of debit cards obtained through the U.S. Department of Agriculture's Supplemental Nutrition Assistance Program are limited by the "Thrifty Foods Plan" that calculates what an average family needs to spend on food. People on a budget may still eat beef but may choose ground beef instead of prime rib

What is bloom?

Cottony, fuzzy growth of molds

What are advanced techniques for detecting contamination?

Culture is a highly accurate method for identification of pathogens however it can take a long time - up to several months for some species of mold - and is labor intensive. Culture and other "gold standard" methods for microbe identification are published in the FDA's Bacteriological Analytical Manual New techniques are utilized by commercially available assay kits that detect one pathogen or multiple pathogens at one time. They can be performed in a much shorter time. In 1996, the CDC created PulseNet a national network of food safety testing and regulatory agencies. Participants perform DNA fingerprinting of food contaminants to identify specific bacterial strains. The upload the data to the CDC PulseNet

What does the USDA grade?

Dairy, milk, butter, cheese, grains, fruits and vegatables

What are nutrigenomics?

Diet plans tailored to people's genes. Nutrigenomics relies on nutritional biochemistry to explain why difference in genes cause variations in absorption, circulation, or metabolism of essential nutrients. This knowledge enables people to select certain foods for optimal health or reduced risk of chronic disease.

What is the Centers for Disease Control and Prevention?

During world war 2 the Public Health Service established the Office of Malaria Control to prevent malaria in army camps by killing mosquitoes. Since then CDC's mission has broadened to protection of the health of all Americans. In terms of food, the CDC focuses on preventing and controlling foodborne diseases. The CDC tracks foodborne illness outbreaks across the country, determines their causes and prevents their recurrence.

What are Taste interactions?

Each item used in food preparation contains several compounds, and bringing these items together creates new tastes when all their compounds interact.

What are bacterial toxin-mediated infections?

Escherichia coli, Campylobacter jejuni and vibrio. Escherichia coli is a normal inhabitant of the digestive tract in both humans and animals; in its normal environment, it prevents the growth of more dangerous bacteria. However when it contaminates food sources it can produce serious illnesses. Campylobacter jejuni species are responsible for about 9% of the food-related illnesses and deaths attributed to foodborne pathogens annually. The largest foodborne disease outbreak was traced to a municipal water supply, most other causes are linked to raw meat, uncooked poultry, unpasteurized milk, and untreated water. Vibrio is usually in seafood (primarily shellfish). V. parahaemolyticus is the most common cause of foodborne illness in Japan. The Food and Drug Administration estimates that about 5-10% of raw shellfish on the market are contaminated

What does the Federal Trade Commission regulate?

Fair advertising

What does the Department of Commerce regulate?

Fish

What is the definition of flavor?

Flavor includes taste and aroma. The perception of aroma is triggered by volatile compounds reaching the nose and provides about 75% of the impression of flavor, so a food without aroma has very little flavor. Flavor is defined as the combined sense of taste, odor, and mouthfeel.

What is food supply terrorism?

Food biosecurity aims to keep the food supply free from planned contamination with biological, chemical, or physical hazards due to malicious and/or criminal intent.

What are nutrient content claims?

Food label descriptions communicating the amount of a nutrient or dietary substance contained in food or beverage with words such as low, free and high. ex. fat-free, low cholesterol, calorie-free, good source, extra lean, lean etc.

Purchasing: Written specifications

Food should be purchased from safe sources. A quality control program in a food establishment often ensures that only foods that meet written specifications are purchased. Suspect cans and foods in unmarked containers should be discarded. All foods should be in their original containers or clearly labeled if transferred.

Why is personnel important?

Food-service personnel are critical to food safety. Mary Mallon infected 50 people with typhoid fever. "Typhoid Mary" believed because she could not see germs she did not have to wash her hands before cooking. Food service workers must be healthy and know how to handle food safely

What does the CDC regulate?

Foodborne illnesses

What is food intoxication?

Foodborne illnesses can also be the result of food intoxication or poisoning. Certain plants and animals produce toxins but the most common food intoxication originate from bacteria

What are functional foods?

Foods that provide additional health benefits that may reduce disease risk and/or promote optimal health

How does psychological and sociological criteria affect food habits?

For most people the knowledge that food is readily available provides a sense of security. The aim of every food company's advertising is to give consumers a sense of security. Soft drinks held by an athlete, cereal eaten by a childs favorite cartoon character and slim people promoting a diet plan all give people a sense of security about those products. More people at a bufftet give people a sense of security about the food

What are International agencies?

Global food standards are established by two major international agencies that are part of the United Nations - the Food and Agriculture Organization and the World Health Organization. Under joint effort, they created the Codex Alimentarus Commission in 1962 to provide global guidelines concerning food hygiene, food additives, residues of pesticides and veterinary drugs, contaminants (environmental and industrial), and food labeling.

Why are foods with high water activity high risks?

High water activity of 0.85-0.97 are at risk. Bacteria cannot survive without water; if they dry out they die. Manufacturers can add sugar or salt as a preservative. Water, including that within the bacteria, is pulled by osmosis toward the sugar and salt, causing the bacteria to die

What does the % Daily Value tell you?

How a food fits into the overall daily diet, which is based on a 2,000 calorie diet.

When does the FDA require GMOs to be labeled on food packaging?

If the GMOs contain new allergens, have modified nutritional profiles, or represent a new plant

What is the Bioterrorism Preparedness Act and when was it enacted?

In 2002, the U.S. Government made it mandatory for all food facilities to register with the FDA, provide prior notice of food imports, and maintain necessary records to assist the FDA in determining whether food poses a threat of serious adverse health consequences or death. The regulation covers all food manufactures, ingredient suppliers, packaging suppliers, and food distributors. Foreign facilities providing food for American consumption are required to register on the FDA website, failing to register is a criminal act (26)

What is objective evaluation?

In objective evaluations, labratory instruments are used instead of humans to measure the characteristics of food quantitatively. Most objective food evaluation if based on two major types of tests, physical and chemical which attempt to mimic the 5 senses.

What are exceptions to the high protein/water/pH rules?

In recently years foodborone illnesses have been traced to foods that do not contain high levels of protein and water. 75% of produce related outbreaks are linked to 5 groups: lettuce (30%), tomatoes (17%), cantaloupes (13%), herbs (11%), and green onions (5%). Unpasteurized fruit juices are at risk for bacteria, even apple cider with high acidity because a certain strain of E coli can survive in fresh cider with a pH 3.7

What is complementary and alternative medicine?

In the U.S. nutraceuticals is a term often used to refer to dietary supplements, while the official definition in Canada is "a product isolated or purified from foods, and generally sold in medical forms not usually associated with food and demonstrated to have a psychological benefit or provide protection against chronic disease

Food allergy, intolerance, and sensitivity

Individuals who are allergic or sensitive to a food component can develop a food-related illness unrelated to a biological, chemical or physical hazard. A food allergy is an immune response to a specific protein within a food. Food intolerance does not involve immune response but rather an inability to absorb or process a certain food because of an enzyme deficiency. Food sensitivity is a general term encompassing food allergies, food intolerance, and any other adverse reactions to components found in foods.

What does the FDA do?

Inspections, labeling, food additives, research and education

What is product labeling?

Irradiated foods: labeled with a Radura or proper wording to inform customers Organic: a USDA certifier inspects facilities where food is grown, determines whether organic standards were met, and if they were they allow the producer to label food products with the organic seal

What is Astringency?

It causes the puckering of the mouth. It is possibly due to the drawing out of proteins naturally found in the mouth's saliva and mucous membranes.

What is Giardia Lamblia?

It is responsible for the most common parasitic infection in the world, is transmitted primarily through surface, streams and lakes that have been contaminated with feces of infected livestock and other animals.

What are bacterial food intoxications?

It occurs when a food that contains a toxin produced by bacteria such as Clostridium perfringens, Staohylococus aureus, or Clostridium botulinum is consumed.

What is a toxin-mediated infection?

It occurs when bacteria enter the intestinal tract and then start to produce the toxin while inside the intestine

What is the Food Allergen Labeling and Consumer Protection Act?

It requires food manufacturers to appropriately label any product that contains a potential allergen.

Islam

Kosher and halal dietary food laws are similar to the food laws of Judaism, and like kosher foods, halal foods are identified with symbols. Blood is not allowed, improper slaughtering methods are not allowed, carrion (decaying carcuss) is not allowed and intoxicants are not allowed Ramadan is the time of the year that significantly affects diet for Muslims. This is the time of year when fasting from dawn to sunset is required

Hinduism

Many Hindus follow a vegatarian diet. Buddhism was actually originated in India. Many Hindus do not eat poultry, eggs and the flesh of any animal

Oxygen and food

Many microorganisns need oxygen to grow, but others prefer oxygen-free environments such as cans, foil-wrapped baked potatoes, or untreated garlic in oil mixtures. A common method of reducing the risk of bacterial growth is to remove oxygen from a food product bag through vacuum packaging.

What is Cross-contamination?

Meat, poultry and egg products are under regulation of the USDA so they do not have to label potential allergens. Avoidance of cross-contamination will save those with allergies.

What does the USDA inspect and grade?

Meat, poultry, eggs

What are high risk foods?

Meats are at the top of the list because their protein and water content, are particularly susceptible to contamination because the digestive tracts of people and animals naturally contain bacteria. Other possible contaminations are cuts, skin, feet, hair, hide, or feathers that can carry bacteria. The juice from marinades used to coat raw meat, poultry, pork, or lamb is particularly high in bacteria.

Judaism

Mixing of milk and meat is not allowed. Jews eat a kosher diet. Food is sorted in three groups: meat, diary, or pareve. 1-6 hours must pass between the consumption of milk and meat Kosher animals are animals like cattle, sheep, and goats that have split hooves and chew their cud. Chicken, turkey goose and certain ducks are also considered kosher Orthodox Jews are not allowed to eat nonkosher foods such as carnivorous animals, birds or prey, pork, fish without scales or fins, sturgeon, catfish, swordfish, underwater mammals, reptiles, or egg yolk containing blood - these foods are considered unclean or treif Leavened bread is prohibited during the Passover celebration. The 5 prohibited grains are wheat, rye, oats, barely, and spelt. The only bread not prohibited is unleavened bread (matzo)

What are molds?

Molds produce mycotoxins, which can cause food intoxication. Over 300 mycotoxins, most of which do not present a significant food safety risk, have been identified.

Mormon

Most are vegetarian

What is choose my plate?

MyPlate is a pictorial illustration of the concepts of the 2010 Dietary Guidlines. It shows people what to put on their plate by dividing it into for sections: vegetables, fruits, grains and protein foods.

What are new virulent biological hazards?

Norovirus, Campylobacter jejuni, Listeria monocytogenes, vibrio vulnificus, vibrio cholerae, and yersinia enterocolitica

What are the benefits of vegetarianism?

Not being prone to disease, living longer and feeling better/more energy. These benefits come from the lower intakes of fat, saturated fat, cholesterol, and animal protein balanced by higher levels of phytochemicals, fiber, complex carbohydrates, antioxidants such as vitamin C and E, carotenoids, and folate (a B vitamin). Ones risk of cancer can be reduced by maintaining a heathy weight throughout life, consuming a diet high in plant-based foods

What kind of labels are the on food packaging?

Nutrition facts: serving size & serving number, kilocalories, nutrients, daily values, and other nutrition facts info. Also food allergen labeling, gluten-free products, GMOs

What is Toxoplasma gondii?

One of the 5 leading causes of death due to foodborne illness is infection with Toxoplasma gondii. Up to half of the world if estimated to carry this parasite, but the majority have very few symptoms. Problems may occur with compromised immune system like people with AIDS, cancer and pregnant women. Two major souces of this dangerous parasite are raw meat and feces from infected cats.

What is USDA grading?

Only food that has passed inspection may be graded for quality. Unlike inspection, USDA grading is available for meat, poultry, eggs, dairy products, fresh fruits and vegetables and some fish, shellfish, and cereal.

What is consistency?

Only slightly different than tenderness; it is expressed in terms of brittleness, chewiness, viscosity, thickness, thinness, and elasticity (rubbery/gummy)

What are parasites?

Parasites need a host to survive. They infect people in many parts of the world, but in the U.S. fewer than 500 cases if parasitic infection are reported each year. Two of the most common foodborne parasites are roundworms and protozoa. Roundworm infections can result from eating undercooked pork or uncooked or undercooked fish. The Trichinella spiralis roundworm cause trichinosis is probably the most common parasite carried in food. Pork products are the most common source of infections with 1 of every 100 swing infected in the U.S. Heating pork to 137F will kill T. spiralis larvae. Anisakis simplex (herring worms) and Pseudoterranova dicipiens (cod worms) are no longer than a thread so they are often hard to see, so some may be missed. People who consume raw or undercooked fish containing the live worms may experience a tingling throat sensation caused by the worm wriggling is it is swallowed. Often the worms penetrate through the stomach or intestinal wall.

What are the 8 major allergens identified by the Food Allergen Labeling and Consumer Protection Act?

Peanuts, soybeans, cow's milk, eggs, fish, crustacean shellfish, tree nuts, wheat

What are foodborne illnesses?

People get sick from food that has been contaminated by one of three types of food hazards: 1. biological 2. chemical and 3. physical More than 90% of foodborne illnesses are caused by bacteria, but only about 4% of identified bacteria are pathogenic, that is, able to cause illnesses, the other 96% are benign (harmless) Symptoms include inflammation of the gastrointestinal tract lining, nausea, abdominal cramps, diarrhea or any of the other symptoms varies depending on the type of causative agent, the amount of the agent consumed and the age and the susceptibility of the immune system of the affected individual. Biological hazards are organi materials or living hazards are organic materials or living organisms such as bacteria, molds, viruses and parasites. Chemical hazards are chemical substances that can harm living systems. These range from agricultural and industrial contaminants to plant and animal toxins. Physical hazards include materials such as glass, metal, stones and wood that could cause harm if ingested like jewelry, insects, insulation, bone and plastic.

What does the EPA regulate?

Pesticides

What are potential food contaminants?

Pet food was manufactured in China were intentionally spiked with melamine, an industrial chemical, to artificially increase their protein content. However most chemical toxins occur naturally or are created accidentally. Additives are considered "safe" when there is "reasonable certainty in the minds of competent scientists that a substance is not harmful under the intended conditions of use. Potential food contaminants a. Additives (unintentional) - pesticides, herbicides, fertilizers, etc. b. Plant chemicals 1. Raw or undercooked red kidney or fava beans 2. Mushrooms 3. Certain herbs 4. Fruit pits 5. Mold toxins (mycotoxins) c. Animal toxins - seafood toxins d. Toxic metals 1. Heavy metals (e.g., arsenic, lead, cadmium, mercury) 2. Other metals (e.g., antimony, brass, copper, zinc)

What are physical tests?

Physical tests measure certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture and viscosity. The Brookfield Viscosometer is used to the distance a certain amount of food spreads on a surface. Instruments are available to measure many aspects of food texture, such as crispness, hardness, tenderness, crumbliness, firmness, compressibility, elasticity, and plasticity, and may come equipped with several attachments, allowing measurement of multiple attributes. Ex. depending on the attactment used, the Instron Universal Testing Machine can measure the compressiblity of bread or the force required to break a cookie or shear a piece of meat

What are prions?

Prions are an infectious protein particle that does not contain DNA or RNA. Prions are related to mad cow disease, or bovie spongiform encephalopathy that riddles the brain with holes, making it look like a sponge. TSE is a group of diseases that affect the brain, resulting in symptoms that range from loss of coordination to convulsions and ultimately death. BSE is a disease affecting cattle. When humans ingest beef from cattle with BSE, they may develop what is called variant Creutzfeldt. In mad cow disease, prions, or viruses producing prions, travel up the spinal cord to the brain. Over 95% of all BSE cases have occured in Great Britain

What are State Agencies?

Products made and sold exclusively within a state often have to meet state food safety regulations. Each state has slightly different laws unique to its specific locality, needs and problems.

What are protozoa?

Protozoa are single-celled animals that most frequently infect humans through contaminated water

How does bioengineering affect food choice?

Psychological and social factors are invovled in the formation of public attitudes toward the biotechnology of foods. GMOs are gaining new ground however people are still not very excepting. Food biotechnology came to be in the early 1970s when DNA was isolated from a bacterium, duplicated, and inserted into another bacterium. The resulting DNA known as recombinant deoxyribosnucleic acid (rDNA), allows researchers to transfer genetic material from one organism to another. The use of biotechnology allows farmers to use less pesticides, there is less crop loss from disease, less herbicides, more resistance to harsh growing conditions (drought, salty soil, climate extremes), less transport damage, less spoilage. No signs of damage to human body since the start of biotechnology (1970s). Many consumers are unaware of what GMOs are or do and that the majority of their diet is available because of biotechnology.

What are the two types of USDA grading?

Quantitative and quality grading. Quantitative grading: reserved for meats. It describes the yield or the ratio of the lean muscle tissue to fat, bone, and refuse on the animal's carcass. The yield grade ranges from 1-5 with 1 representing the highest yield and lowest waste. This kind of grade is not commonly seen at the consumer level. Quality grades: consumers are more familiar with quality grades. These are based on food's appearance, texture, flavor, and other factor, depending on the particular food. Ex. Grade A strawberries would be used on strawberry shortcake, Grade B strawberries would be used in strawberry pie and Grade C strawberries would be used for jam.

What does the Food and Drug Administration do and/or regulate?

Research/education, The Code of Federal Regulations, FDA inspections (FDA enforcement of its laws and allowable contaminants), and FDA standards (standards of identity, minimum quality, and fill)

What are bacterial food infections?

Salmonella: the second most common cause of illnesses traced to contaminated foods and water. Foods most susceptible to salmonella contamination are meat, fish, poultry, eggs (especially egg nog and ceaser salad which are made with raw egg), and dairy products. Listeria monocytogenes: the fatality rates are as high as 20-35% of those infected. 500 deaths are recorded a year by the CDC. This infection may be a cause of pneumonia, septicemia, urethritis, meningitis and spontaneous abortion. It is caused by a faculative bacterium (can grow with or without oxygen), it can survive in a wide range of pH levels, and it grows in high temperature ranges and really low temp ranges (even freezing). Foods associated with this infection is contaminated produce, pasteurized milk, luncheon meats, and Mexican-style soft cheese. The principle source Listeria in ready-to-eat foods is recontamination from the processing environment. Yersinia enterocolitica: Destroyed by heat but can grow in high and low temperature ranges. This bacterium can grow in refrigerator temperatures so it is very dangerous. It commonly occurs in children, resulting in gastrointestinal upset, fever, and appendicitis like symptoms. The infection can also cause septicemia, meningitis, and arthritis-like symptoms. Shigella: poor personal hygiene by food handlers is the number one cause of Shigella infection. Shigella is carried in the intestinal tract and transferred to the hands of food service personnel who visit the restroom and do not wash their hands.

How does Odor affect food choice?

Smell is almost as important as appearance. Most people can differentiate between 2,000-4,000 odors.

What are structure/function claims?

Statements identifying relationships between nutrients or dietary ingredients and body function, "calcium builds, strong bones" "fiber maintains bowel regularity" "antioxidants maintain cell integrity"

What are Dietary Guidelines for Americans?

Staying within daily energy needs for recommended body weights, consuming a variety of vegetables, fruits, whole grains, and fat-free and low-fat milk products, eating lean meats, poultry, seafoods, legumes, eggs, seeds, and nuts. Keeping intakes of saturated and trans fats, cholesterol, salt (sodium), and added sugars low.

Storage

Stored foods slowly deteriorates, making it vulnerable to microbial containation. Temperature and how long a food stays at a certain temperature are the most important factors when storing food. Refrigerators, freezers and dry conditions are very important when it comes to storage.

What are food additives?

Substances added to food that become part of the food and affect its character. The FDA is responsible for regulating more than 3,000 food additives that are used in the food industry

What are the 5 taste stimuli?

Sweet, sour, bitter, salty and savory (umani) Sweet - the sweetness of sugar comes from the chemical configuration of its molecule. A long list of substances yield the sweet taste Sour - sour taste comes from the acids found in food. It is related to the concentration of hydrogen ions. The perceived unpleasantness of too much sour food may protect against disrupting the bodys acid-base balance Bitter - the taste comes from compounds such as caffeine (tea, coffee), theobromine (chocolate), and phenolic compounds (grapefruit). Alkaloids which are found in poisonous plants are bitter, so bitterness is a way to warn us about harmful food Salty - salty taste comes from ionized salts - for example, from the sodium ions in sodium chloride or other salts found naturally in some foods Savory (unami) - taste was first identified in 1908 by researchers at Tokyo Imperial University, Unami is attributed to glutamate, an amino acid that imparts the taste of beef broth but without salt

How does taste affect food choice?

Taste buds are located primarily on the tongue but are also found on the mouth palates and in the pharynx. Taste detectors are not found on the central part of the tongue but on the sides, underside and tip of the tongue. In order for a substance to be tasted it must be dissolved in liquid of saliva, which is 99.5% water. In the middle of each taste bud is a pore where saliva collects

What are factors affecting taste?

Taste relies on the taste buds connection to the brain via nerve cells which signal sensations of sour, sweet, salt, bitter and savory. There is considerable genetic variation among individuals in sensitivity to basic tastes. The temperature of a food can affect taste, taste buds operate best at temperatures around 86F. For ex. really hot coffee tastes less bitter and slightly melted ice cream tastes sweeter. Other factors are the time of day a food is eaten, age, sex, and the degree of hunger of the taster

What are Analytical (effective) Tests?

Tests conducted by a trained panel that evaluates food products through either discriminative or descriptive tests on sensory charactertistics. Discriminative tests - used to detect "discernible" difference. Flavor Profile & Texture Profile: Used to detail the specific flavors or textures of a food or beverage.

What are outbreaks?

The CDC track down causal factors when even as few as one or two outbreaks of foodborne illness occur. 128,000 hospitalizations, 48 million illnesses and 3,000 deaths a year can be traced to contaminated foods

What is the Delaney Clause and when was it enacted?

The Delaney Clause (1958) tightened the regulations on food additives, but has subsequently been reinterpreted and modified as the techniques for identifying carcinogenic compounds have improved. The Department of Health and Human services has estimated that food additives are linked to only 1% of all cancers.

What is the European Regulation?

The European Parliament has established regulations for nutrition and health claims. They provide definitions of nutritional claims, which address nutritional properties; health claims, which address the relationship between food and health; and risk reduction claims, which include claims that a food significantly reduces the risk of a certain disease

What is the Food and Agriculture Organization?

The Food and Agriculture Organization was established in 1945 in response to the nutrition awareness created by World War 2. The objectives are to eliminate hunger, improve nutrition by enhancing food production and distributing through research, technical assistance and educational programs, maintain statistics on world food production.

What are organic foods?

The Organic Foods Production Act of 1990 created the U.S. National Organic Standards Board, which in turn makes organic definition recommendations to the National Organic Program. Some terms commonly used in the marketplace: "free-range", "hormone-free", "natural", "organically produced", "pesticide free", certified organic". Prior to 2002 farmers could label foods organic without any real certification.

What are some other regulatory agencies?

The U.S. Department of Commerce (USDC) - National Marine Fisheries Service, Federal Trade Commission, Department of the Treasury - Internal Revenue Service (IRS) and Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) - State Agencies

Are food additive safe?

The U.S. government defines safety as "reasonable certainty...that the substance is not harmful under the intended conditions of use"

What are USDA inspections?

The USDA inspects products for contaminants that then receive a blue inspection stamp is approved (below set amount of contaminants)

What is chemesthesis?

The ability to feel a food's chemical properties (mints or hot chili peppers)

Foods with low acidity

The acidity or alkalinity of a substance often determines which bacteria, if any, will grow in a food. Most bacteria will not grow well below the low pH of 4.6, acidification is one way to keep various foods safe from harmful bacteria 2 methods to increase acidity in foods: acid is added to foods as a chemical, acid is produced through fermentation by microorganisms such as bacteria or yeast that are added to foods

What is sample preparation?

The environment in which the taste panel evaluates foods or beverages is also carefully controlled. Panelists may be seated at tables, cubicles, or in booths, and the food is presented in a uniform fashion. Food samples must be all the same size, from the same portion of the food, equally fresh, at the same temperature, and presented in containers or plates that are of the same size, shape and color. White or clear packaging is used so that the tasters perception of the color of the food is not influenced. The lighting in the room must also be uniform, comfortable temp., and the surroundings are quiet and odor-free.

How does sight affect food choices?

The eyes receive the first impression of foods; the shapes, colors, consistency, serving size, and presence of any outward defects. Color can tell you the ripeness, ex. blackened bananas

What is the Environmental Protection Agency (EPA)?

The goal of the EPA is to protect human health and the environment. Its food related function is to determine the safety of new pesticides and set tolerance levels for pesticide residues in foods.

What are trained taste panels?

The individuals on a taste panel can range from randomly selected members of the population to experts who are highly trained in tasting a particular food or beverage. Vintners and brewers rely on the latter types of skilled tasters to evaluate the proper timing for each step in process of making wine or beer. The ability to detect sight differences in specific foods is a sought-after trait. Testers must meet the following criteria: they must be free of colds, chew no gum immediately before testing, have not ingested any other food for at least 1 hour before testing, are nonsmokers, are not colorblind, and have no strong likes or dislikes for the food to be tested. Women can usually taste sugar better than men can.

What is the World Health Organization?

The initial goal was to develop international cooperation for better health conditions. It aims to achieve this objective through the following goals: conduct research on nutrition, cancer, vaccines, and nuclear hazards, expand government health programs by opening clinic, dispatching experts and training medical personnel, organize educational campaigns to control diseases

What are substances that are not defined as additives?

The law excludes substances that are on the GRAS list or have prior sanction from being defined as a food additive. Substances on the GRAS list are not officially considered food additives, GRAS substances are still tested and some are taken off the list. The list was first compiled when the FDA asked scientific researchers to compile a list of substances considered safe.

What is sensitivity?

The level of which flavor is detected. Threshold: A test to determine the smallest concentration that can be detected. The taste tester is presented with increasing or decreasing concentrations of dilute solutions until the substance can be recognized or not recognized, respectively. Dilution: A test used to find the smallest amount of test material that can be detected when it is mixed with a standard material.

What is the Federal Trade Commission?

The major function is to prevent fraud, deception and unfair business practices. The FTC protects consumers from false or deceptive advertising regarding foods and dietary supplements

How to prevent foodborne illness?

The majority of foodborne illnesses originate at restaurants; a smaller percentage is linked to smaller processing plants. Most outbreaks in food processing plants are caused by contamination of incoming foods, failure of pathogen-killing processes, or contamination foods after sanitzation. How to prevent: Good food service personnel, food flow (purchasing, storage, preparation, cooking, holding, cooling, reheating and sanitation), food safety monitoring programs (FDA Food Coe, health department inspections, HACCP, and national surveillance). These topics often cover these topics.

What are chemical tests?

The number of chemical tests available for use on foods is almost limitless. Chemical tests can be conducted within a corporation, but they can also be sent out to commercial food testing companies. Many companies analyze their food products for certain bacteria, yeast, and/or molds. Food testing companies can also provide corporations with Nutrition Facts labels by analyzing the nutrient in a new food products.

How does touch affect food choice?

The sense of touch, whether it is inside the mouth or outside tell us the texture, consistency, astringency and temperature. Texture is the combination of perceptions, with the eyes being the first clue of perception, then comes the touch of the fingers and eating utensils. Last comes the mouthfeel.

How does hearing affect food choice?

The sounds associated with foods an play a role in evaluating their quality. Cracking or popping can tell you a lot about a food during preparation

Inspection

The temp., quantity and quality should be inspected by trained employees. Products should be stored at the correct temperature as soon as possible after receipt. Employees then document whether the shipment was accepted, rejected or corrected.

What are processed foods?

The term processed is often used to refer to highly refined packaged foods, but technically, any food changed beyond its raw state has been "processed." The International Food Information Council has divided processed foods into the following five categories: 1. Minimally processed foods 2. Foods processed for preservation 3. Mixtures of ingredients 4. Ready to eat foods 5. Convenience foods

What is the reason for putting salt in something sweet?

The threshold concentration is the minimum concentration required to detect a substance. Salt levels increase perceived sweetness while decreasing perceived acidity even though the actual levels of sugar and acid are unchanged. This is because the salt is below the threshold concentration, but it can affect how other tastes are perceived.

What are the two types of sensory testing?

The two basic types of sensory tests are analytical (effective) and affective (also known as acceptance or preference tests) Analytical tests are more objective and based on discernible differences, whereas affective tests are more subjective and based on individual preferences. Generally affective testing is carried out using a large number of untrained consumers to find out whether a particular population segment prefers one product over another. People evaluate the foods according to specific standards for appearance, odor, taste, texture, and sound.

What are natural foods?

The word natural on a food label may or may not mean anything about how the food was produced or what it contains. That is because "natural" does not have an official definition in the United States expect for when it is used to describe meat, poultry, and eggs overseen by the USDA. Natural is defined by the USDA for its products by answering two questions: 1. Does the product contain any artificial or synthetic ingredients, such as a chemical preservative? 2. Are the product and its ingredients only minimally processed? The lack of an official definition regarding other food products can lead to inconsistent claims and consumer confusion.

What is the U.S. Department of Commerce?

They are responsible for the inspection of fish and fish products. Fresh fish are not graded because deterioration begins the minute fish are caught. Frozen fish like fish sticks are graded.

Why are the nutrients on food labels specifically chosen?

They are the most important to the health of today's consumers.

Why are uniforms important?

They help to keep food from being contaminated. Uniforms should be washed regularly, workers should wear hair nets or caps, and avoid jewelry such as rings and bracelets that can collect minute particles of food and dust

What are the functions of the U.S. Department of Agriculture?

To increase the income of farmers by developing methods for improving productivity and by generating new markets for farm products, to reduce hunger and malnutrition, to inspect and grade farm products

What are some components of difference tests?

Triangle: three samples are presented simultaneously - two are the same and one is different. Panelists are asked to identify the odd sample. Duo-Trio: Three samples are presented at the same time, but a standard is designated, and the participant is asked to select the one most similar to the standard. Paired comparison: Two samples are presented, and the taster is asked to select the one that has more of a particular characteristic Ranking: More than two samples are presented and compared by ranking them from lowest to highest for intensity of a specific charactertistic Ordinal: A scale that usually uses words like "weak" "moderate" and "strong" to describe samples that differ in magnitude of an attribute.

What are viruses?

Viruses are one of nature's simplest organisms. Unlike bacteria, which can exist independently, a virus needs a living host in order to multiply. Two of the most common viruses known to cause foodborne illnesses are the hepatitis A virus and the norovirus. Hepatitius A virus infection occurs most frequently after food is contaminated with fecal matter. The second most common is polluted shellfish beds and vegetable fields.

What is sensory criteria?

When people choose a food they evaluate it consciously or unconsciously, primarily by how it looks, smells, tastes, feels and even sounds.

What are Affective Tests?

Whether or not a person prefers a certain aspect of a food is the focus of affective or consumer testing. Since everyone has different opinions these tests are given to untrained consumers. Hedonic Tests: relating to pleasure, product score sheets go from 1-9 Personal preference (paired preference tests): similar to the paired comparison test. Two samples are presented, but instead of selecting the sample with the greater amount of a characteristic, the tester expresses a preference for one of two samples. A ranking test under this category ranks three or more samples in order of preference.

Does the FDA allow food labels on Dietary supplements?

Yes

What are the FDA-allowed claims on labels?

health claims, qualified health claims, nutrients content claims, and structure/function claims.

What do Nutrition facts labels include?

serving size and serving number, kilocalories, nutrients, daily values, and other nutrition facts information

What is sensory criteria?

sight, taste, touch, smell and hearing