Nutrition & Health Chapter 13
What percent of international tourists have their trips interrupted by traveler's diarrhea each year? 15 25 50 75
50
Which of the following statements is TRUE about bacteria? Bacteria live in specific areas such as kitchen and bathroom. All bacteria that we see around us are harmful and potentially dangerous. Bacteria do not need a living host to survive. Bacteria do not benefit us in any way.
Bacteria do not need a living host to survive.
Explain the role that food additives play in food production.
Color and flavor enhancers approve the appeal of foods. MSG is a common flavor enhancer. Food additives are closely regulated by the FDA. Some food additives are unintentional, such as chemicals from processing
Distinguish between food spoilage and foodborne illness.
Food Spoilage: Foodborne illness: Foodborne illness Is often caused by pathogens
Explain how food can play a role in bioterrorism.
Food and water are potential targets. Several years ago, London Police arrested individuals involved in a plot to add poison to food served at a military base. If you come in contact with a tampered food or witnessed bioterroristic behavior, you should report this to the appropriate authorities
Describe what food safety is and why it is important.
Food safety practices and guidelines are establish to ensure the safety of foods. Several government agencies work together to ensure the safety of foods from farm to table. Foodborne illness Is often caused by pathogens. Often, they are spread by fecal to oral transmission. Most viruses require a living host to survive, whereas some, like the Norovirus, Hepatitis A, and bacteria, can flourish on living an non-living surfaces, or stay dormant.
Discuss how the food supply is protected in the United States.
In the United States there are four main entities that are watching over your food, USDA, Food Safety and Inspection Service, the Food and Drug Administration. The Environmental Protection Agency and the Animal and Plant Health Inspection Service
Explain the "Danger Zone" and identify the temperature ranges that define this zone.
Keeping foods between the temperature of 40 and 140 is a recipe for disaster.
Name at least two naturally occurring toxins that could be found in foods.
Marine toxins cannot be destroyed by cooking. Spoiled finfish can cause scombrotoxic histamine fish poisoning. Large reef fish can bioaccumulate toxins produced by dinoflagellates. Shellfish can be contaminated by neurotoxins producted by dinoflagellates, causing paralytic shellfish poisoning.
Name the pathogens that cause foodborne illness.
Parasites salmonella Prions Chemical agents and toxins also cause illness. Natural occurring toxins include poisonous mushrooms and some fish.
Identify the four Cs that can prevent foodborne illness.
Remember, clean, combat cross contamination, cook thoroughly and chill properly at the correct temperature.
What happens to most microbes in the freezer? They die. They grow just as quickly as at room temperature. They grow slowly. They become dormant but do not die.
They become dormant but do not die.
Who is at the lowest risk of developing a foodborne illness? an adult suffering from AIDS a healthy school-going child a healthy 75-year-old adult a healthy college student
a healthy college student
About half of all food borne illnesses in the United States may be due to ________. influenza virus norovirus hepatitis virus retrovirus
norovirus
