Nutrition in Health: Chapter 19: Food and Water Safety

What are steps you can take to reduce your risk of Traveler's Diarrhea?

-Eat only fully cooked meats -Avoid tap water, ice, and beverages made with ice -Use alcohol-based hand sanitizer and thoroughly clean hands

What are some benefits of food additives?

-Food additives may be used to limit the growth of food-borne illness causing bacteria -Food additives may be used to prevent enzymes form causing undesirable changes

Choose the techniques that are recommended when storing foods to prevent food-borne illness.

-Keep the refrigerator as cold as possible without freezing milk or lettuce -Cook raw fish, shellfish, and poultry the day they are purchased or freeze immediately -Chill or freeze hot foods immediately, it is not necessary to let hot foods cool before freezing.

Which statements are true about the Norovirus infection?

-Onset of symptoms occurs 24 hours to 2 days after exposure -Symptoms may include vomiting, watery diarrhea, abdominal cramps, and nausea.

What are some actions an individual may take to ensure food quality when mold is found on food?

-Throw the food out -Completely cut out the moldy portions of the food

What are the four rules set by the USDA as part of the "Check Your Steps!" program?

-Wash hands and surfaces often -Don't cross-contaminate food items -Cook foods to proper temperatures -Refrigerate foods promptly

To survive and multiply, most microbes need ______, and some require oxygen.

-a source of nutrients -moisture -warmth

In addition to storing food as part of an emergency food supply, you should also store _______.

-batteries and flashlights -radio and manual can opener -paper plates and eating utensils

Steps that are taken to insure that tap water is safe include

-constantly testing water for safely -a thorough purification process

The Norovirus can be passed by which of the following?

-contaminated swimming water -contaminated food

Some characteristics of bacteria are that they

-grow in a neutral pH -prefer warm temperatures

Most pathogens multiply

-in the presence of warmth -in the presence of moisture

Colonies of many different kinds of microbes may be found

-on human skin -in the large intestine -in nasal passage

Choose the groups that are at high-risk for developing a food-borne illness.

-pregnant women -people who suffer from serious chronic illness or a weakened immune system -older adults -very young children

What are the major kinds of pathogens?

-protozoa -bacteria -viruses

What are the task performed by the FDAs Center for Food Safety and Applied Nutrition to protect the U.S. food supply?

-regulates nearly all domestic and imported food sold in interstate commerce -enforces federal food safety laws

Ground meat is often contaminated with microbes because

-the grinding process increases the surface area -the grinding process mixes in pathogens from the surface throughout the meat

In case of disaster, how many gallons of water should be stored per person per day?

1

What food can mold be removed from and still consumed?

Cheese

_________,__________,____________, and __________ summarized the four rules set by the USDA as part of the "Check Your Steps!" program.

Clean, Separate, Cook, and Chill

The FDA standards for bottled water are similar to the ______ standards for tap water.

EPA

Food irradiation may lead to radioactive food products

False

_______ is one of the oldest strategies that may be used in order to prevent the growth of microorganisms leading to food-borne illnesses.

Fermentation

Food additives considered safe are included in the ________ ________ as __________ (GRAS) list.

Generally Recognized as Safe

Which of the following is highly perishable due to the concentration of pathogens on the outside and inside?

Hamburger

Match each symptom to its cause most common cause of either a food-borne illness or influenza. Influenza Food-borne illness

Influenza-coughing, weakness, and body aches Food-borne illness-diarrhea and vomiting

What statement concerning the GRAS list is true?

Manufacturing must get prior approval from the FDA before using ingredients on the GRAS list.

Consuming raw fish is safe for most healthy people.

True

Which of the following is an appropriate item to store for an emergency food supply?

Tuna fish

When is raw fish safe to eat?

When it is very fresh before being commercially frozen and then thawed.Cer

Symptoms of intestinal cramps, diarrhea and vomiting are typical of

a food-borne illness

Certain molds produce_______, a substance that might cause severe illness, particularly liver damage.

aflatoxins

Cover leftovers and chill or refrigerate ______ after a meal.

as soon as possible

Food additives may be important to use to prevent __________ growth and possible deterioration from insects and natural causes.

bacteria

Single celled microorganisms that are a common food-borne pathogen are ________.

bacteria

The most notable prion disease is ___________ _________ ___________.

bovine spongiform encephalopathy

Americans _______ trust the safety of their tap water.

can

Pathogen, insect parts, residues of compounds used to kill insects that destroy food crops, and metal fragments from food-processing equipment are all considered a _______ if found in a food.

contaminant

One of the task that the FDA completes in an effort to keep the U.S. food supply safe is to regulate ________ and _______ food sold in interstate commerce.

domestic imported

The process of food irradiation preserves food by using a high amount of

energy

A food preservation method used to produce foods like yogurt, wine, cheese and sauerkraut is

fermentation

An infection caused by microscopic disease-causing agents in food is called a(n) _______ _______.

food -borne illness

The microbes that cause _______ can be found practically everywhere, including air, water soil, and sewage.

food-borne illnesses

What type of pesticide is used to limit the spread of mold and mildew?

fundicides

Pregnant women, very young children and older adults have a ______ risk of becoming ill from a food-borne illness.

higher

The ______ period can range from 1 hour to several days which explains why people will develop signs and symptoms at different rates.

incubation

When a person is diagnosed with a food-borne illness, it may be difficult determining the source of the illness because of different _______ _______ of microbes.

incubation period

Examples of cantaminants that enter food making it unhealthy for human consumption include

insect parts pathogens metal fragments from food-processing equipment

High-acidic foods have a _______ risk of containing the botulimum microorganism

lesser

According to the FDA guidelines the responsibility of safe bottled water production belongs to the

manufacturer

To prepare for a natural disaster, people should store at least ________ gallon(s) of water per person per day

one

Where is the safest place to store eggs in the refrigerator?

original egg carton

Sources of aflatoxins includes

peanuts tree nuts corn

A substance that people, use to control or kill unwanted insects, weeds, or other organisms is called a _________.

pesticide

Unlike typical food-borne illnesses, ________ cause neurodegenerative disease.

prions

Local health department are responsible for inspecting

restaurants dairy farms grocery stores

Working with the FDA, local health departments inspect _______,_______ stores, ________ farms and local food processing companies.

restaurants grocery dairy

Low-acidic foods should be boiled for at least __________ minutes to safely destroy the Clostridium botulinum.

ten

Eggs will stay fresh longer when stored in

their egg cartons

The results of consuming contaminated food or water when traveling in countries where sanitary water supplies are not available can lead to

traveler's diarrhea.

The two major pathogens responsible for most cases of food-borne illnesses are _______ and ______

viruses bacteria

Food-borne illnesses are typically caused by eating foods

with microbes or their by-product