The Cycles of Matter, SIC, f

Explain the A in FATTOM

A- microorganisms grow best in low acid environments

D

According to Irving Janis, people participating in groupthink limit________, resulting in a narrow view of the issue. A) unaffordable choices B) inappropriate comments C) unrealistic options D) additional points of view

Define foodborne illness? What is cause? How does foodborne illness usually occur?

Definition: sicknesses by ingestion of food containing harmful substances - Greatest risk from bacterial, viral, fungal, and parasitic contamination -unsafe food handling in the home

A

Due to _______, members of bureaucratic organizations may sometimes try to look busy when they do not really have much work to do. A) bureaucratic inertia B) oligarchy C) bureaucratic ritualism D) "flattening"

Roles of the EPA, FDA, and CDC for monitoring the food supply?

EPA: • Regulates pesticides • Establishes water quality standards -approval and limits FDA: • Ensures safety and wholesomeness of all foods in interstate commerce (except meat, poultry, and processed egg products) • Regulates seafood • Controls product labels -inspections, studies, set standards CDC: • Promotes food safety -studies, survey, responds to emergencies, direct enforcement

Explain the F in FATTOM in detail.

F- the nutrients available in the food will determine which microorganisms grow in that fodo

What is FATTOM?

Food, Acidity, Temperature, Time, Oxygen, Moisture

D

For whom would a residential boarding school be most like a coercive organization? A) the janitors B) the head master C) the teachers D) the students

A

Kristina sees her friends Amanda and Gabrielle in the hallways before class. Kristina likes their hair and asks them where they had it done. Amanda replies that they went to the local salon, where the hairdresser explained that she often modeled hairstyles after those of celebrities she sees in magazines. Kristina decides that she, too, would like to get his haircut. A) Amanda and Gabrielle B) her class at school C) a celebrity in a magazine D) the hairdresser

Explain the M in FATTOM

M- all microorganisms needs moisture to grow

Boyd takes additional measurements of the mass of product formed in a reaction. He uses a balance that has smaller graduations than the first balance he used. What is Boyd most likely trying to change?

NOT He is trying to increase his accuracy but not his precision.

A teacher uses a bow and arrow to demonstrate accuracy and precision. She shoots several arrows, aiming at the exact center of the target each time. The drawing below shows where her arrows hit the target. mc003-1.jpg Which statement best describes her shots?

NOT Her shots were precise but not accurate.

Jaime measures the density of a slab of aluminum (Al) metal. What information does Jaime need to evaluate the accuracy of his measurement?

NOT a line graph that shows how the density of aluminum varies with temperature

A tree farm sells trees based on height in increments of 10 feet. Which graph would best show the current stock of trees?

NOT bar graph

Which best describes accuracy?

NOT the reproducibility of a measured value

What is the name of the process that plants use to remove carbon from the atmosphere?

NOT-respiration

Explain the O in FATTOM-

O- some microorganisms need oxygen to grow while some do not

What food can be irradiated in Canada?

Onions, potatoes, wheat, flour

D

The policies of Japanese organizations in the 1980s encouraged more _____than did those of organizations in the United States. A) individualism and creativity B) competition and efficiency C) efficiency and speed D) loyalty and cooperation

Are pesticides safe? What are risks to humans? When is risk increased?

Three important factors: - Chemical potency - Concentration - Consumption • Increased cancer rates • Researchers believe risk of pesticides is less than toxins that are produced by plants • hazards low in short term

D

Which is better: instrumental leadership or expressive leadership? A) Instrumental leadership is better because it concentrates on task completion. B) Expressive leadership is better because it focuses on employee needs. C) Neither is better than the other because neither one results in effective leadership. D) Neither is better than the other overall; the situation often determines which type of leadership is needed.

What is giardia?

a microscopic parasite that causes an intestinal illness called giardiasis (bever fever)

What does botulism bacteria produce?

a toxin that is one of the deadliest known to man and can cause nerve damage and respiratory failure

Anita is comparing the accepted value for a physical property to the value she measured in the laboratory. Which characteristic of her measured value is Anita most likely trying to evaluate?

accuracy

The Canadian Food Inspection Agency does what in relation is food poisoning?

administers and enforces 13 acts governing food safety and food inspection wishing canada

What is the most common cause of food borne illness

bacteria and viruses

Rob measures the solubility of three different salts in water at 22°C. Which type of graph should he use to display his data?

bar graph

Which of these nutrients can be found in all organic compounds?

carbon

Thiobacillus denitrificans is a species of bacteria that obtains its energy from carbon dioxide and inorganic compounds such as nitrogen in its environment. It is used in bioremediation (natural cleansing) of groundwater that contains excess nitrate, allowing the nitrates to be removed. How does Thiobacillus denitrificans help bioremediate groundwater?

denitrification

What is food poisoning caused by?

eating foods that contain enough harmful microorganisms to cause illness

what is ciguatera poisoning

from fish caused by neurotoxin present in microorganisms called dinoflagellates that live in reefs

What are the three types of radiation allowed?

gamma ray, x rays and electron beam radiation

what is GM foods?

genetically modified foods, their genetic makeup modified to induce favourable genetic traits such as disease resistance, new tastes and seed removal

What does salmonella bacteria do?

if effects the ovaries of hendrix and cause them to ay normal looking infected eggs

Where do farm animals have bacteria?

in the lower intestines bacteria is colonized

Which graph is used to show change in a given variable when a second variable is changed?

line graph

In an investigation with density, Marcia's teacher measures the mass and volume of 10 different samples of a substance. The samples are numbered 1 through 10. Then, the teacher makes the graph that is shown below. mc022-1.jpg What is the independent variable in this investigation?

mass

What is an example of a bio-hazardous waste in food?

mercury in fish

What is the leading cause of food borne illness

mishandling food in the home

What are some symptoms of food poisoning?

nausea, vomiting and abdominal cramps

define microorganism

organism of microscopic size

Error bars on four different data points are shown below. mc019-1.jpg Which of these data points is the most reliable?

point 3

How can you tell if food has been irradiated?

prepackaged foods that have been wholly irradiated display the international radiation symbol

what is food irradiation used for?

prevent food poisoning by reducing the level of harmful bacteria and prevent spoilage by destroying bacteria, holds and yeast

The ocean and the atmosphere serve as long-term storage areas for carbon and other nutrients. What are these storage areas called?

reservoirs

What is organic production designed for?

respect the environment through the responsible usage of soil, water and air, as well as protect the long-term health of soil

what is food irradiation?

the process of exposing food to a controlled amount of energy called "ionizing radiation"

What is the purpose of the biogeochemical cycles?

to recycle matter through the biosphere

When does red tide happen?

when there is an accumulation of a microorganism in algae that produces a nerve toxin

how can bacteria contaminate food?

when unsanitary practices are used to prepare and process meats and when vegetables and fruits are fertilized with manure

What is the GRAS list and why was it created?

• 1958 U.S. Congress established list •what is generally recognized as safe (GRAS) •allows manufacturers to more easily use substances that had been used for a longtime and considered safe ***Natural products are not inherently safer than synthetic products-copies

What is aseptic processing?

• Aseptic processing: simultaneously sterilizes the food and package separately before the food enters the package

What conditions do bacteria need in order to proliferate?

• Bacteria require nutrients, water, optimal temperature, optimal pH and oxygen

What is irradiation? What is its purpose? Is it safe? What foods are commonly irradiated?

• Breaks down chemical bonds, cell walls, DNA • Controls growth of insects, bacteria, fungi, parasites • Safe according to FDA - Radura symbol

What are ways to prevent foodborne illness when purchasing food?

• Buy frozen, perishable foods last • Place meats in separate bags • NONE from damaged containers • Buy only pasteurized milk/cheese • Buy only what need • Avoid slimy, brown, dry produce • Observe sell-by, expiration • Follow food recalls

What is a Community Supported Agriculture program (CSA)?

• CSA - Partnership between local food producers & local consumers • National Farm to School Network - Connect farmers with nearby school cafeterias

What are the four actions in the USDA food safety program?

• Clean - Wash hands and surfaces often • Separate - Don't cross-contaminate • Cook - Cook to proper temperatures • Chill - Refrigerate promptly

What agency regulates pesticide use? How is pesticide use regulated?

• FDA, EPA, Food Inspection Service of USDA • FDA: enforces pesticide tolerances except meat, poultry,and some egg products • EPA: pesticide causes no unreasonable adverse effects ***benefits of use outweigh risks

Past food preservation methods and how they control microbial growth?

• In past these methods included: - Salt, sugar, smoke, fermentation, drying

What is the Delaney Clause?

• In the 1958 Food Additives Amendment • Prohibits the intentional (direct) addition to foods of a substance that causes cancer

What is the difference between infection and intoxication?

• Infection: - Bacteria invade intestinal wall -cause infection=illness • Intoxication: - Bacteria produce toxin that is secreted into food - toxin causes illness

What is the difference between intentional and incidental food additives?

• Intentional food additives - Added directly to food • Incidental food additives - Indirectly added as contaminant (e.g., pesticide) • regulated by FDA

Storing and Reheating Cooked Foods (Chill)

• Keep hot foods hot and cold foods cold (under 40°F or above 140° F) • Reheat leftovers thoroughly (165° F) • Store peeled, cut-up produce in refrigerator • Watch storage time

What are some functions of food additives used in food?

• Limit spoilage • Prevent changes in color/flavor • Increase safety of food distribution • Preservatives - acidic or alkaline agents, antioxidants, antimicrobials, curing and pickling agents • Sequestrants - bind free metal ions - reduce ability to cause rancidity in foods containing fat

How do following factors contribute to increased risk of foodborne illness?

• Mishandling of foods at home • Preference for meat cooked "rare" • Use of immunosuppressant medications • Increase in number of older adults • Increased shelf life of products • Centralized food production (away from home) • Imported ready-to-eat foods • Antibiotic-resistant bacteria strains - Use of antibiotic in animal feeds

What are the requirements for foods to be labeled as organic?

• Organic Foods Production Act of 1990 - Standards for USDA organic seal • must have at least 95% of ingredients (by weight) meet organic standards

What is the FDA Food Safety Modernization Act designed to do? When was it signed into law?

• Signed into law by President Barack Obama on January 4, 2011 -prevention of food safety problems -New tools for inspection, compliance, -holds imported foods to same standards as domestic foods • do not cover individual safety efforts

Food poisoning is a type of what?

food borne illness

Acidity kills what?

pathogenic bacteria and protects us to some extent from food posioning

what can ionizing radiation do?

penetrate food, killing microorganisms without raising the temperature of the food significantly

Who is most at risk for food poisioning

people with weak immune systems

What are some invisible chemical hazards that have been known to occur in food?

pesticide residues, non- permissible food additives and cleaning chemicals

Osteoporosis is a disease that affects the bones and leads to an increase in bone fractures. Osteoporosis is most likely to be affected by which cycle?

phosphorus

Which are limiting nutrients for plant growth?

phosphorus and nitrogen

Define hazard

risks or dangers

Which best describes the negative impact of human water use?

Increased runoff carries fertilizers.

Explain the first T in FATTOM

T- microorganisms grow best between 4 degrees celsius and 60

Explain the second T in FATTOM

T- microorganisms need time to grow, one bacterium can divide into billions in about 10-12 hrs

D

The Federal Emergency Mangement Agency's repsonse to Hurrican Katrina as described in the text is an example of__________________. A) A "flattened" organization B) bureaucratic informality C) bureaucratic efficiency D) bureaucratic inefficiency

What is campylobacter

common contaminant on chicken

Actinobacteria sp. are fermenting organisms (which do not use oxygen to breathe) referred to as chemoorganohetereotrophs. This means they break down organic material and convert it to inorganic material. Which part of the carbon cycle does this describe?

decomposition

What is not allowed in organic food production?

- Cannot use: • Synthetic pesticides, fertilizers, hormones, antibiotics, sewage sludge, genetic engineering, or irradiation

What are goals of food preservation?

-Prevent growth of bacteria by decreasing water content of food or changing pH

What is the ideal condition for microorganism growth?

FATTOM

What is the temperature "danger zone"? Where can bacteria grow, not grow? Where is it destroyed or not destroyed?

- Most grow best in danger zone temperatures of 41º to 140ºF - Pathogens don't multiply above 140ºF - Pathogens don't multiply if stored below 32ºand up to 40ºF *** Exception: Listeria can multiply at fridge temperatures ***High temps kill bacteria, BUT don't deactivate toxins ***Clostridium botulinum and Clostridium perfringens, grow only in anaerobic environments 160 F (+) - internal temp needed to destroy bacteria 135-165 F - Hold cooked food 41-140 F - DANGER

What are the concerns of GM foods?

1. GM seeds are expensive 2. may cross pollinate with local crops 3. GM foods may be considered unacceptable to consumers

What kinds of microbes can cause food-borne illness? Understand characteristics of each?

1. Viruses • reproduce after invading body cells • Hard to test • Norovirus #1 pathogen contributing to domestically acquired foodborne illnesses • Sudden onset • Hardy, survive freezing & high temps, chlorination • Cause illness in long-term care facilities

What are two approaches to prevent food borne illness?

1. food safety regulations that control food processing and handling practices 2. consumer behaviours that lessens he risk of consuming contaminated foods

What are the three types of food poisonings?

1. microorganisms 2. non-infectious agents 3. water safety

What are the different ways organic foods can be labelled?

1. only if they contain 95% organic as "organic" 2. multi ingredient products- 70-95% "contains x% organic" 3. multi ingredient products with less than 70% can only claim on ingredient list

What are the benefits of GM foods?

1. reduced pesticide use 2. increased crop yield 3. decreased waste due to spoilage 4. improved food flavours

When was the first Food and Drug Act enacted?

1906

What kinds of microbes can cause food-borne illness? Understand characteristics of each?

2. Parasites • Live in or on another organism=host • Rob of health, even lives • Tropical environments - Protozoa: one-celled animals, Cryptosporidium and Cyclospora - Helminths: tapeworms, Trichinella spiralis • Spread person-to-person, contaminated food, water, soil

How many types of food poisoning are there?

3

How many ways can organic foods be labelled?

4 different ways

Why is thoroughly cooking food an important practice for reducing the risk of foodborne illness?

• Thoroughly cook meat, fish, poultry, eggs - Beef & fish (145ºF), pork (145ºF), and poultry (165 ºF) • Check with thermometer • Cook separately • Eat food right away • Store leftovers within 1-2 hours • Serve on clean plates • Avoid partially cooking food, outdoor cooking

Present food preservation methods and how they control microbial growth?

• Today these methods include: - Pasteurization, sterilization, refrigera>on, freezing, irradiation, canning, chemical preservation

Ways to reduce pesticide exposure?

• Wash •Peel and trim • Select Variety • Organic • Use insect repellents safely

What are pesticides? What are benefits ?

•Any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest - Includes insecticides, herbicides, fungicides, and rodenticides • Economic - increase food production - lower costs • Cosmetically - attractive fruits/ vegetables • Prevent naturally occurring organisms that produce carcinogens

Who is most susceptible to foodborne illness?

•Infants and children • Older adults • Those with liver disease, diabetes, HIV/AIDS, cancer • Postsurgical patients • Pregnant women • People taking immunosuppressant agents