Chapter 12: Food Safety Concerns

Choose the nonchemical methods of pest management

-growing pest-resistant crops -using predatory wasps to destroy insects -trapping adult insects before they reproduce

Factors that influence whether a person gets sick after consuming food that is contaminated include

-high-risk groups such as young children and older adults -the number of pathogens or toxins in the food

When storing water for emergency situations

-keep containers in a cool place -change stored water every 6 months -store in tightly sealed, plastic bottles

Symptoms of Traveler's Diarrhea

-loose, watery stools -abdominal cramps

Benefits of food additives?

-may be used to prevent deterioration of food products from insects and other natural causes -may be used to preserve foods

Norovirus infection

-onset of symptoms occurs 12 hours to 2 days after exposure -symptoms may include vomiting, watery diarrhea, abdominal cramps, and nausea

Poisonous human-made compounds that are in the environment and may be in our food include

-polychlorinated biphenols (PCBs) -benzene

Which is true about fungi?

-some are beneficial -some are edible

What are common ingredients that can be added to help preserve them?

-sugar -salt

Food should be held either below _______ degrees Fahrenheit or above _____ degrees Fahrenheit

40; 140

Pasteurization

a heating process that kills pathogens

Primary method for treating TD?

antibiotics

Single celled microorganisms that are common food-borne pathogens are

bacteria

Fermentation uses selected ______ and ______ to make acids and alcohols

bacteria and yeasts

Food irradiation can control the growth of insects, _____, _____, and parasites in foods

bacteria, genetic material

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

bacteria; viruses

What is the most reliable method for sanitizing water?

boiling for one minute

The food additives amendment ____ GRAS substances as being defined as food additives

excludes

T/F: Placing a meat thermometer so it touched a bone will result in the most accurate internal temperature.

false

T/F: so many people in the US become sick from food that the food supply is not considered safe

false

TD is spread when pathogens from human or animal ______ are in water sources

feces

Eggs and egg products should be kept in the _____ prior to thoroughly cooking them

fridge

Stabilizers, thickeners, or binders

gelatin, pectin, guar gum

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

generally recognized as safe

Keeping hot foods _____ and cold foods _____ is a good cooking strategy that may be used in order to prevent the growth of microorganisms leading to foodborne illnesses

hot; cold

food-or-warer-borne illness

intestinal cramps, diarrhea, and vomitting

A part of an animal's body that is especially prone to harboring harmful microbes is the

intestinal tract

Chemical disinfectants examples

iodine and chlorine

Which statement is true about how food irradiation controls microbial growth?

irradiating foods breaks down chemical bonds, breaks down DNA, links proteins, and destroys cell membranes; therefore, microbial growth is decreased

Emulsifiers

lecithin

Foods likely to pose rick for food borne illness should be stored on the _____ shelves of the refrigerator

lower

Sweeteners

mannitol, corn syrup, aspartame

In spite of a food being irradiated, it is still important to follow food safety procedures during food preparation, especially for

meats

Flavor enhancers

monosodium glutamate, salt

aseptic processing uses ___________ to destroy all microorganisms and viruses

sterilization

Nutrients

thiamin, hydrochloride, folic acid, ascorbic acid

________ concentrations of pesticides found in foods are not known to produce adverse effects in the short term

tolerable

Viruses do not cause food intoxication because they do not secrete

toxins

T/F: Moist conditions favor bacterial growth. Therefore, many food preservatives work to decrease moisture content of foods

true

T/F: consuming raw fish is safe for most healthy people

true

A common route for transmitting harmful microbes involves ______, animals that live near sewage or garbage, such as flies, cockroaches, mice, and rats

vermin

Which of the following techniques are used for food preservation?

-additives -freezing -pasteurization

Some characteristics of bacteria are that they

-can sometimes live without oxygen -can sometimes form spores

Side effects of bismuth subsalicylate (BSS)

-consitpation -blackened tounge -nausea

Which foods have been approved by the FDA for the use of food irradiation?

-dry vegetable seasonings -meats -seeds -fresh fruits and vegetables

What properties of foods enables microorganisms to grow rapidly

-foods rich in protein -moist foods -foods with a slightly acidic and or neutral pH

What types of cutting board surfaces does the FDA recommend in order to prevent cross-contamination and food-borne illness?

-glass -plastic -marble

Microbes that cause food borne illness can live in

-water -air -soil

In an emergency situation, which of the following can be used as sources of drinking water for humans?

-water from the toilet tank -bottled water -melted ice cubes

When preparing to handle food, how long should you wash your hands in hot soapy water?

20 seconds

For a household of 2 adults and 3 children, it would be prudent to store at least _______gallons of water to last 5 days to prepare for a disaster

25

what are the four rules set by the USDA as part of the "check your steps!" program

CLEAN SEPARATE COOK CHILL

What is the safest way to ensure food will not contain pathogens that may lead to illness?

cooking the food

stomach flu or influenza

coughing, fever, weakness, and body aches

The unintentional transfer of pathogenic microbes from one food to another is called

cross-contamination

The use of food preservation techniques ________ the chance of microbial growth leading to foodborne illness

decreases

The process that kills microorganisms in water reducing the likelihood of infection is called

disinfection

What type of food product does not have to display the Radura symbol on its label after being irradiated?

dry vegetable seasoning

Parasites can rob people of their ______ and eventually their lives

nutrients

Best location to store an emergency food supply

pantry

Disease causing microbes are called

pathogens

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

peanut butter

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

pesticide

Purpose of the Delaney Clause

prevents the use of intentional food additives that have been shown to cause cancer

Foods rich in ____ enable microorganisms to grow rapidly

protein

Adding _____ or _____ to foods are common preservation methods, which decrease water content and prevent bacterial growth

salt or sugar