Nutrition class unit 21

In order to reproduce within food, microorganisms require the following:

*Temperature . Between 40°F and 140°F, which is called the danger zone, bacteria grow rapidly. *Time . More than two hours in the danger zone. *Water . High moisture content is helpful. Fresh fruits and vegetables have the highest moisture content. *Oxygen . Most microorganisms need oxygen to grow and multiply, but a few are anaerobic and do not.

how many food born cases each year Hospitalization deaths

74 million cases of food born illness each year 325,000 hosiptailization 5000 deaths

Chemical agents and toxins in our foods also cause illness.

There are naturally-occurring toxins like poisonous mushrooms and some fish. Marine toxins are problematic because cooking won't destroy them.

The bacterium Clostridium botulinum causes botulism. found

improperly canned foods, lunch meats, and garlic

food borne illness

is caused from eating contaminated food Sometimes called "food poisoning,"

The three main causes of food borne illness:

1. Biological contamination 2. Chemical contamination 3. Physical contamination

campylobacteriosis symptoms

Within two to five days after consumption, symptoms can begin and include diarrhea, stomach cramps, fever, and bloody stools. The duration of this disease is about seven to ten days. [However, severe infection can lead to sepsis (infection in the blood stream) and will require medical care].

Parasites are

organisms that take nourishment from hosts (example: tapeworm).

The Environmental Protection Agency

A third federal government agency, the Environmental Protection Agency (EPA), also plays a role in the regulation of food. The EPA works to protect human health and the environment. Founded in 1970, the agency conducts environmental assessment, education, research, and regulation. The EPA also works to prevent pollution and protect natural resources. Two of its many regulatory practices in the area of agriculture include overseeing water quality and the use of pesticides.

Serving Food

After food has been cooked, the possibility of bacterial growth increases as the temperature drops. So, food should be kept above the safe temperature of 140°F, using a heat source such as a chafing dish, warming tray, or slow cooker. Cold foods should be kept at 40°F or lower. [The temperature range between 40°F and 140°F is also called the "Danger Zone" because it is the optimal temperature range at which pathogens grow. Food should be discarded if left out in the Danger Zone longer than four hours. Try not to leave food out in the Danger Zone longer than two hours to minimize pathogen growth.] When serving food, keep it covered to block exposure to any mold spores hanging in the air.

________ was responsible for over half of all reported cases of food-borne illness.

As of 2013, the norovirus was responsible for over half of all reported cases of food-borne illness.

example of pollutants

Chemical runoff from factories can pollute food products and drinking water. For example, dioxins are chemical compounds created in industrial processes, such as manufacturing and bleaching pulp and paper. Fish that swim in dioxin-polluted waters can contain significant amounts of this pollutant, which causes cancer. When metals contaminate food, it can result in serious and even life-threatening health problems. A common metal contaminant is lead, which can be present in suffer from physical and mental developmental delays as a result.

The four most important steps for handling, preparing, and serving food are:

Clean. Wash hands thoroughly. Clean surfaces often and wash utensils after each use. Wash fruits and vegetables (even if you plan to peel them). Separate. Don't cross-contaminate food during preparation and storage. Use separate cutting boards for produce and for meat, poultry, seafood, and eggs. Store food products separately in the refrigerator. Cook. Heat food to proper temperatures. Use a food thermometer to check the temperature of food while it is cooking. Keep food hot after it has been cooked.

signs and symptoms

Different diseases manifest in different ways, so signs and symptoms can vary with the source of contamination. However the illness occurs, the microbe or toxin enters the body through the gastrointestinal tract, and as a result common symptoms include diarrhea, nausea, and abdominal pain. Additional symptoms may include vomiting, dehydration, lightheadedness, and rapid heartbeat. More severe complications can include a high fever, diarrhea that lasts more than three days, prolonged vomiting, bloody stools, and signs of shock.

enrichment fortification

Enrichment involves adding nutrients to restore those that were lost during processing. For example, iron and certain B vitamins are added to white flour to replace the nutrients that are removed in the process of milling wheat. Fortification is slightly different than enrichment and involves adding new nutrients to enhance a food's nutritive value. For example, folic acid is typically added to cereals and grain products, while calcium is added to some orange juice.

Food-borne illness outbreaks are harder to control in our industrial food system or locally-focused food systems

Food-borne illness outbreaks are harder to control in our industrial food system Rather than locally-focused food systems, foods travel across and between nations. They are processed and distributed from centralized locations and a single misstep in the production process can result in contaminated food traveling great distances. Locally-focused food systems can still have problems but they are much easier to track, pinpoint, and treat

two types of food born illness

Foodborne illnesses are either infectious or toxic in nature. the difference depends on the agent that causes the condition.

Foods contaminated with yeast will have

Foods contaminated with yeast will be white, pink, or have a 'slime' present. Discard any foods with the odor of alcohol or the appearance of mold since the threads are difficult to see and remove.]

Certain enrichment and fortification processes have been instrumental in protecting public health.

For example, adding iodine to salt has virtually eliminated iodine deficiencies, which protects against thyroid problems. Adding folic acid to wheat helps increase intake for pregnant women, which decreases the risk of neural tube defects in their children. Also, vegans or other people who do not consume many dairy products are able to drink orange juice or soy milk that has been fortified with calcium to meet the daily recommendations.

ocassional outbreaks occur that put communities, states and provinces, or even entire nations at risk. examples

For example, in 1994, an outbreak of the infection salmonellosis occurred in the United States due to contaminated ice cream. An estimated 224,000 people became ill. In 1988, contaminated clams resulted in an outbreak of hepatitis A in China, which affected about 300,000 people.

giardiasis

Giardia lamblia is another parasite that is found in contaminated drinking water. In addition, it lives in the intestinal tracts of animals, and can wash into surface water and reservoirs, similar to Cryptosporidium. Giardia causes giardiasis, with symptoms that include abdominal cramping and diarrhea within one to three days. Although most people recover within one to two weeks, the disease can lead to a chronic condition, especially in people with compromised immune systems.

Food Safety and Hazard Analysis

Government regulatory agencies utilize HACCP programs to ensure food safety. HACCP, or hazard analysis and critical control points, is a system used to identify potential hazards and prevent foodborne illnesses. Some of the seven aspects of an HACCP program include identifying the points in a manufacturing process during which potential hazards could be introduced, establishing corrective actions, and maintaining record-keeping procedures. The USDA uses HACCP to regulate meat, while the FDA uses the seven-point system to monitor seafood and juice. In these industries, HACCP systems are used in all stages of production, processing, packaging, and distribution. Currently, the use of HACCP is voluntary for all other food products.

The US Department of Agriculture

Headed by the Secretary of Agriculture, the USDA develops and executes federal policy on farming and food. This agency supports farmers and ranchers, protects natural resources, promotes trade, and seeks to end hunger in the United States and abroad. The USDA also assures food safety, and in particular oversees the regulation of meat, poultry, and processed egg products.

Buying Food

It is best to buy your food from reputable grocers with clean, sanitary facilities, that keep products at appropriate temperatures. Consumers should examine food carefully before they purchase it. It is important to look at food in glass jars, check the stems on fresh produce, and avoid bruised fruit. Do not buy canned goods with dents or bulges, which are at risk for contamination with Clostridium botulinum.

Methyl mercury

Methyl mercury occurs naturally in the environment and is also produced by human activities. Fish can absorb it, and the predatory fish that consume smaller, contaminated fish can have very high levels. This highly toxic chemical can cause mercury poisoning, which leads to developmental problems in children, as well as autoimmune effects. A condition called Minamata disease was identified in 1956 in Japan. It was named for the town of Minamata, which was the site of an environmental disaster when methyl mercury was released into the surface water near a factory. Many residents experienced neurological issues, including numbness in hands and feet, muscle weakness, a narrowing of the field of vision, damage to hearing and speech, and ataxia, which is a lack of muscle coordination

two types of food born illness , the difference depends on the agent that causes the condition.

Microbes, such as bacteria, cause food infections, while toxins, such as the kind produced by molds, cause intoxications.

why pregnant woman and children and old people more at risk

Pregnancy itself causes a decline in immune system functioning so this group is at increased risk. Moreover, some pathogens like listeria, can actually cause miscarriages so mothers need to be especially careful. Young children do not have fully developed immune systems. Plus, they are small, so a little bit of contamination can cause even more damage compared to a larger adult. As we age, we our ability to produce stomach acid declines (we will learn more about the importance of stomach acid in future units) which is a first-line defense against food-borne illness. Elderly people have declining immune function overall and may be less able to tell if food is spoiled due to declines in sensory ability

where can you get food born illnesses from

Raw foods, such as seafood, produce, and meats, can all be contaminated during harvest (or slaughter for meats), processing, packaging, or during distribution, though meat and poultry are the most common source of foodborne illness. In many developing nations, contaminated water is also a major source of foodborne illness.

Storing Food

Refrigerate perishable foods quickly; they should not be left out for more than two hours. The refrigerator should be kept at 40°F (or 4°C) or colder, and checked periodically with a thermometer. Store eggs in a carton on a shelf in the refrigerator, and not on the refrigerator door where the temperature is warmest. Wrap meat packages tightly and store them at the bottom of the refrigerator, so juices won't leak out onto other foods.

how to kill rotozoa

Refrigeration will not kill parasites so foods needed to be cooked thoroughly and purchased only from reputable suppliers.]

many diff types of additives

Some additives enhance texture and consistency. For example, gums and pectins are used to improve consistency and texture. Emulsifiers improve stability, consistency, and homogeneity. Leavening agents are added to breads to cause them to rise. Anti-caking agents prevent products from absorbing moisture and lumping while humectants actually increase moisture in a product. Some additives improve nutrient content. Color and flavor enhancers improve the appeal of foods. Monosodium glutamate (MSG) is a common flavor enhancer

The Food and Drug Administration

The FDA enforces the safety of domestic and imported foods. It also monitors supplements, food labels, claims that corporations make about the benefits of products, and pharmaceutical drugs. Sometimes, the FDA must recall contaminated foods and remove them from the market to protect public health. For example, Recalls are almost always voluntary and often are requested by companies after a problem has been discovered. In rare cases, the FDA will request a recall. But no matter what triggers the removal of a product, the FDA's role is to oversee the strategy and assess the adequacy and effectiveness of the recall.

Toxoplasma gondii

The parasite Toxoplasma gondii causes the infection toxoplasmosis, which is [one of the] a leading causes of death attributed to foodborne illness in the United States. More than sixty million Americans carry Toxoplasma gondii, but very few have symptoms. Typically, the body's immune system keeps the parasite from causing disease. Sources include raw or undercooked meat and unwashed fruits and vegetables. Handling the feces of a cat with an acute infection can also lead to the disease.

how deep do the threads of mold go food with mold might also have____ growing with it what conditions mold can thrive in what slows mold growth

The threads are very deep when a food shows heavy mold growth. Foods that contain mold may also have bacteria growing alongside it. [Molds can thrive in acidic foods such as jellies or cured meats. Even through refrigeration and freezing can slow their growth, it does not actually prevent it (as you probably already know having thrown out moldy food when cleaning out the icebox). Mold will grow on any food that is left out at room temperature long enough. Foods contaminated with yeast (another type of fungi) will smell or taste alcoholic.

how many food additives are there

These natural or synthetic substances are food additives and there are more than three hundred used during food processing today

costs of food born illness

This costs us $152 billion dollars per year and includes doctor and hospital visits; medications; lost wages and productivity; functional disabilities; and death

conditions for mold

Warm, humid, or damp conditions encourage mold to grow on food. Molds are microscopic fungi that live on animals and plants. They have stalks with spores that form at the ends. The spores give molds their color and can be transported by air, water, or insects. Spores also enable mold to reproduce

Preparing Food

Wash hands thoroughly with warm, soapy water for at least twenty seconds before preparing food and every time after handling raw foods. Washing hands is important for many reasons. One is to prevent cross-contamination between foods. Also, some pathogens can be passed from person to person, so hand washing can help to prevent this. Fresh fruits and vegetables should also be rinsed thoroughly under running water to clean off pesticide residue. This is particularly important for produce that contains a high level of residue, such as apples, pears, spinach, and potatoes. Washing also removes most dirt and bacteria from the surface of produce.

some groups have a higher risk than others for developing severe complications to foodborne disease. Who is most at risk?

Young children, elderly people, and pregnant women all have a higher chance of becoming very sick after consuming contaminated food

The food infection E. coli is caused by Escherichia coli. diff strands

[Escherichia coli is several strains of related bacteria which live in human and animal intestines. Some strains are harmless but others cause foodborne illness].

Trichinella

[Trichinella is a parasite found in raw or inadequately cooked pork and venison (from infected animals). The disease is called trichinosis and begins roughly one to two days after infection. Symptoms include nausea, diarrhea, vomiting, and abdominal pain. After a couple weeks, however, a person may also experience further symptoms such as headaches, fever, chills, cough, swelling around the eyes, joint pain, muscle pain, and itching. Severe infections can cause heart problems, breathing trouble, and even death. It is important to cook pork and venison to the appropriate temperature for the appropriate period of time to prevent this illness.

bacteria are

[and] are single-celled microorganisms that are too small to be seen with the human eye.

Out of the following pathogens, which is responsible for more foodborne illness outbreaks each year? a. Salmonella b. Camplyobacter c. Shigella d. Cryptosporidium

a correct Right! Good job! In 2012, there were 19,531 laboratory-confirmed cases of foodborne illness from biological sources. 7,800 of those infections where from Salmonella, 6,793 from Campylobacter, 2,138 from Shigella, and 1,234 from Cryptosporidium. Other infections included Shiga-toxin producing E coli (STEC) O157 and non-O157, Vibrio, Listeria, Yersinia, and Cyclospora. These are just the reported cases. A lot of food borne illness go unreported by people with relatively mild symptoms who thought they had a stomach virus when, in fact, they had a foodborne illness.

What is the best way to tell if meat is thoroughly cooked? a. use a meat thermometer b. check the color of the meat c. cook it to the time recommended in the recipe d. all of the above are equally useful

a correct Right! Good job! It is important to cook foods thoroughly. Color not reliable indicator of whether or not food is cooked. It is necessary to measure the internal cooking temperature with a thermometer.

a. A public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. b. An agency that leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts in reducing foodborne illnesses. c. An agency charged with protecting consumers against impure, unsafe, and fraudulently labeled products. This agency regulates foods other than the meat, poultry, and egg products. 1. Food Safety and Inspection Service (FSIS) 2. Food and Drug Administration (FDA) 3. Centers for Disease Control and Prevention (CDC)

a c b

Which of the following is least likely to be a reason the elderly are at greater risk of contracting foodborne illnesses? a. They eat a greater variety of foods. b. They have age-related declines in immune functioning. c. They have less gastric acidity. d. They may be deficient in some micronutrients.

a correct Right! Good job! Older adults are at higher risk for food borne illnesses for multiple reasons. As people age, gastric acid production declines which increases risk of bacteria surviving the stomach to cause illness further down in the intestinal tract. Immune function also declines with age. Taste and smell also decline with age making elderly people less likely to sense if food has become spoiled. Elders are also at higher risk of malnutrition which also predisposes people to illness.

Once a toxin has been produced by

a bacteria or fungi, it will remain despite food preparation or preservation techniques. Toxin growth from bacteria depends on how much and what type of bacteria originally contaminated the food and then how long it was left out in the 'danger zone' to grow and produce that toxin.

Select all of the following conditions at which bacteria grow best in our food: [mark all correct answers] a. About 4 hours of time to grow. b. Slightly acidic or neutral pH food c. Highly acidic or salty food. d. Temperature less than 40 degrees F.

ab correct Right! Good job! Bacteria double in number every 20 minutes and after about four hours, their numbers are high enough to sicken people who eat bacteria-contaminated food. In addition, some types of bacteria produce toxins that can accumulate over time and lead to illness. Bacteria need an energy source in which to thrive—our food. Most bacteria prefer foods that are slightly acidic or have a neutral pH and many (but not all!) require oxygen. They also need moisture to grow and thrive in temperatures between 41˚F (5˚C) and 135˚F (57˚C).9 Any temperature inside this range is considered part of the "danger zone." Though many bacteria are killed during the cooking process, foods still can contain a level high enough to render them unsafe if the following occurs: they don't reach the required internal cooking temperature and stay at that temperature for the length of time needed to kill the bacteria (which depends on the type, cut, and size of the food); they contain toxins produced by bacteria during the cooking process; or they become contaminated from another source after the cooking process (cross-contamination). Some bacteria can grow relatively well even under refrigeration.

Which of the following practices could prevent chemical contamination of foods? [mark all correct answers] a. Storing cleaning supplies away from food. b. Properly labeling cleaning chemicals. c. Sterlizing produce in bleach water. d. Letting dishsoap dry on dishes.

ab correct Right! Good job! Whether in the home or professional kitchen, chemicals should be stored safely and be properly labeled so they're immediately identifiable as hazardous substances. They also should be kept away from food and cooking areas—and not stored with food. It's important to use only food-grade utensils and serving equipment because non-food-grade equipment may contain toxic metals that could dissolve in acidic foods and lead to heavy-metal poisoning.

Which of the following is a possible outcome of consuming contaminated food containing toxins produced by fungi? [mark all correct answers] a. allergic reactions b. nervous system damage c. kidney and liver damage d. coughing up worms

abc correct Right! Good job! Fungi such as mold and yeast can spoil foods and ultimately cause illness. Mold can produce toxins that lead to allergic reactions, central nervous system difficulties, and kidney and liver damage. Coughin up worms is an indication of a parasitical, not a toxic, infection.

To limit the growth of Clostridium perfringens... [mark all correct answers] a. ...minimize the amount of time food spends between 40-140 ˚F. b. ...only consume canned fruits and vegetables. c. ...refridgerate leftovers within at least six hours. d. ...make sure that stews reach an internal temperature of at least 145˚F.

ad correct Right! Good job! To prevent Clostridium perfringens gastroenteritis, minimize the amount of time food remains in the danger zone and make sure that stews and chilis reach an internal temperature of at least 145˚F during cooking. Refrigerate any leftovers as quickly as possible--within at least TWO hours.

Which of the following can cause foodborne illness? [mark all correct answers] a. broken glass from a shattered light bulb accidently served in a salad b. wire bristles from a grill brush that have broken off during cleaning and now stick to grilled meat c. a beverage container that is made from pewter (contains lead) and is used to hold orange juice d. raw oysters harvested from contaminated waters are served at a restaurant

all correct Right! Good job! There are three main categories of hazards which can cause food borne illness. The first is biological hazards which consists of bacteria, viruses, prions, parasites, vermin, and fungi (and toxins produced by those). Chemical hazards include contamination of food from cleaning agents or metals that have leached into food while physical hazards would include things like broken glass or pieces of a grill brush winding up in food.

Toxic mushrooms,

also known as toadstools, can cause severe vomiting and other symptoms. However, only a few varieties are fatal. Toxic mushrooms cannot be made safe by cooking, freezing, canning, or processing. The only way to avoid food intoxication is to refrain from eating them. Mushroom guides can help wild gatherers distinguish between the edible and toxic kinds.

to protect the public and their workers, many farmers now rely on

alternatives to synthetic pesticide use, including crop rotation, natural pesticides, and planting nonfood crops nearby to lure pests away. Some consumers choose to reduce their exposure to pesticides by purchasing organic produce. Organic foods are grown or produced without synthetic pesticides or fertilizer, and all growers and processors must be certified by the US Department of Agriculture (USDA). However, conventionally-grown produce should be fine for fruits and vegetables that appear on the low-residue list.

Which of the following would represent contamination that could potentially happen during the growing process of food? a. Someone uses the same cutting board for salad as was used for raw chicken. b. Salad greens are irrigated with water contaminated by food animal waste. c. The plant employee who packaged the salad greens was ill with diarrhea. d. A marinade used for pork was then used as a salad dressing without prior cooking.

b correct Right! Good job! According to the video, contamination from unclean irrigation water is from the "growing process" part of the food system.

How long can leftovers be left in the fridge? a. 1 day b. 4 days c. 2 weeks d. Until they smell funny

b correct Right! Good job! Leftovers should be tossed out after they've been in the fridge for 4 days.

Which of the following is the MOST common cause of foodborne illness in the United States? a. fungi b. viruses c. parasites d. vermin

b correct Right! Good job! Viruses (norovirus to be specific) are the leading cause of food borne illness (but bacterial infections account for a large portion of the cause. In fact, Salmonella infection is the one most likely to cause death.)

Which of the following represents the BEST way to fight foodborne illness? a. Check food for microbial contamination using a magnifying glass. b. Cook food to its appropriate temperature and recommended time. c. Buy only sterilized, preserved, canned, and/or irradiated foods. d. Do not consume leftovers--discard any and all uneaten foods.

b correct Right! Good job! Bacteria cannot be observed with a magnifying glass. Even irradiated, processed, canned, and pasteurized foods can become cross contaminated with bacteria; time and temperature abused; or even contain physical or chemical contaminants. Leftovers, if properly stored and reheated can be consumed safely. Remember that food waste is a contributor to global food shortages so its important not to waste food!

Why are vermin considered a cause of food borne illness? [mark all correct answers] a. They can directly infect a human host as a parasite. b. They carry pathogenic organisms into food service areas. c. They leave hair, urine, and droppings in food service areas. d. They track bacteria from one part of a kitchen to another.

bcd correct Right! Good job! Vermin such as cockroaches, flies, and other insects can create contamination by falling into food or leaving behind droppings, which can contain millions of pathogenic microorganisms. They also can track bacteria from one part of the kitchen, such as the garbage can, to another area, including where food is prepared. Rodents and other animals can leave hair, urine, and droppings that present a biological hazard. Rodents also can carry diseases not commonly associated with a foodborne illness, such as hantavirus. Regular pest-control service is crucial in preventing such infestations. Vermin are not parasites, however. We do not get mice infecting and living within our bodies. :)

physical contamination can occur when

broken glass, hair, a bandaid, or even bristles from a grill brush get into food and cause injury and illness.]

If a person is out grilling and uses the same plate to hold the chicken before it was cooked and after it was cooked, what would that be called? a. a perfectly fine thing to do b. time and temperature abuse c. cross-contamination d. the danger zone

c correct Right! Good job! Keep raw meat, poultry, fish separate from other foods during preparation, storage, and transport.

Why is listeriosis such a concern for pregnant women? a. The illness produced can cause maternal weight loss. b. Important nutrients can be excreted due to nausea and vomiting. c. It can cause miscarriage, stillbirth, and infection in the fetus. d. It is found in foods that are important for pregnant women to eat.

c correct Right! Good job! Listeria monocytogenes mostly affects pregnant women, newborns, older adults, and people with cancer and compromised immune systems. [In pregnant women, listeriosis can cause stillbirth, spontaneous abortion, infection in the fetus/newborn, and premature delivery

Who is at the LOWEST risk of developing a foodborne illness? a. a 22-year-old adult who is HIV+ b. a 75 year-old adult without chronic disease c. a 22 year-old female with no chronic diseases d. a school aged child with congenital renal failure

c correct Right! Good job! Those who are higher risk of food borne illnesses include older adults; young children; those with a comprised immune system such as pregnant women, HIV/AIDS, uncontrolled diabetes, and cancer; and those living in institutional settings.

What is the maximum amount of time you should let perishable food sit out at room temperature? a. 10 minutes b. 45 minutes c. 2 hours d. 6 hours

c correct Right! Good job! Bacterial populations double roughly every 20 minutes and by about four hours, they will have become large enough in numbers to cause illness or to produce the toxins that cause illness.

What happens to most microbes in the freezer? a. They die b. They grow slowly. c. They become dormant but do not die. d. They grow just as quickly as at room temperature.

c correct Right! Good job! Freezing food is not a way to kill off bacteria. Most bacteria will survive freezing temperatures and food that was contaminated prior to freezing will still cause illness if consumed.

steroids and compromised immune systems

compromised immune systems due to HIV/AIDS, immunosuppressive medications (such as after an organ transplant), and long-term steroid use for asthma or arthritis. Exposure to contaminated food could also pose problems for diabetics, cancer patients, people who have liver disease, and people who have stomach problems as a result of low stomach acid or previous stomach surgery. People in all of these groups should handle food carefully, make sure that what they eat has been cooked thoroughly, and avoid taking any chances that could lead to exposure.

campylobacteriosis. can be found in

consuming undercooked chicken, or food contaminated with the juices of raw chicken, is the most frequent source of this infection. other sources include raw [beef and pork] and unpasteurized milk. [Cambolybacter can thrive in reduce-oxygen envrionments but can be killed when oxygen is introduced, food is dried or frozen.

scombroid poisoning can occur if

contaminated fish such as tuna, bonito, mackerel, and mahi mahi that were time-and-temperature abused are consumed. Bacteria living in the fish produce the toxins. Sufferers will experience reddening of the face and neck; tingling of the throat and mouth; diarrhea; vomiting; sweating; and headache.

Foods that contain the highest levels of pesticide residue include

conventionally-grown peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, pears, spinach, lettuce, and potatoes. Foods that contain the lowest levels of pesticide residue include avocadoes, pineapples, bananas, mangoes, asparagus, cabbage, and broccoli.

bacteria can multiply quickly when

cooked food is left out at room temperature for more than a few hours.

To prevent illness, poultry and eggs should be cooked until they maintain an internal temperature of ______for at least _______ seconds.

correct 165 correct 15 Right! Good job! To prevent illness from Salmonella, poultry and eggs should be cooked until they maintain an internal temperature of 165˚F for at least 15 seconds, and cross-contamination should be avoided by thoroughly washing raw foods and utensils, and keeping raw foods separate from cooked foods.

Which of the following is a parasite spread by contaminated water? a. Giardia duodenalis b. Hepatitis A c. E. coli O157:H7 d. Salmonella enteritidis

correct Right! Good job! Giardia duodenalis parasites contaminate fresh produce and are spread through contaminated water. The other answer options are pathogens that can contaminate water, but none of them are parasites.

What is the "Danger Zone?" a. A temperature range in which bacteria grow the fastest: 32 F to 72 F b. A temperature range in which bacteria grow the fastest: 40 F to 140 F c. The temperature range you need to cook meat to. Its "dangerous" to bacteria. d. The temperature range at which shellfish should be frozen: < 0 F. Its "dangerous" to toxin-producing bacteria.

correct Right! Good job! The "Danger Zone" refers to a temperature range in which bacteria grow the fastest which is 40 F to 140 F.

When a food has been_____ , nutrients have been added back in that were removed or destroyed during processed. When a food is_______ , new nutrients not naturally found in the food have been added to enhance the nutrient content of the food.

correct enriched correct fortified Right! Good job! Enrichment involves adding nutrients to restore those that were lost during processing. For example, iron and certain B vitamins are added to white flour to replace the nutrients that are removed in the process of milling wheat. Fortification is slightly different than enrichment and involves adding new nutrients to enhance a food's nutritive value.

Campylobacter jejuni causes the disease campylobacteriosis. It is the most commonly identified bacterial cause of

diarrhea worldwide.

Bacteria populations take about 60 minutes to double in number. True False

f correct Right! Good job! Bacteria double in number every 20 minutes and after about four hours, their numbers are high enough to sicken people who eat bacteria-contaminated food.

Toxins produced by bacteria are destroyed after the bacteria are killed by cooking. True False

f correct Right! Good job! Bacteria in food items that are time and temperature abused (generally spending more than four hours in the danger zone) can produce toxins. In these instances, although the bacteria are killed, the toxin remains even after cooking, freezing, smoking, or curing.

Clostridium botulinum bacteria thrive in high oxygen environments. True False

f correct Right! Good job! Clostridium botulinum thrive in an environment without oxygen, producing a potentially deadly botulism. These bacteria inhabit improperly canned foods, dented or bulging cans, temperature-abused vegetables, and garlic-in-oil mixtures that don't contain preservatives to minimize bacterial growth.

It is possible to destroy toxins produced by bacteria in food by thoroughly cooking any potentially contaminated foods. True False

f correct Right! Good job! Once food has been contaminated with bacteria and they have had the time to grow, reproduce, and produce toxins, there is no cooking method that can get rid of those toxins.

Viruses are another type of pathogen that can lead to food infections, [and infections are most frequently caused by

failure to properly wash hands and cross-contamination.

The disease it causes, salmonellosis, typically brings about

fever, diarrhea, and abdominal cramps within twelve to seventy-two hours after eating. Usually, the illness lasts four to seven days, and most people recover without treatment. However, in individuals with weakened immune systems, Salmonella can invade the bloodstream and lead to life-threatening complications, such as a high fever and severe diarrhea.

Symptoms can occur a

few days after eating, and include watery and bloody diarrhea, severe stomach cramps, and dehydration. More severe complications may include colitis, neurological symptoms, stroke, and hemolytic uremic syndrome. In young children, an E. coli infection can cause kidney failure and death.

Vermin include

flies, cockroaches, mice, rats and other animal life that can contaminate food through their feces (which contain millions of pathogenic organisms) or by falling into it themselves. Vermin can also be a source of cross-contamination by tracking pathogens from one area of a kitchen to another. Rodents can leave hair and urine along with their feces in food presenting another source of pathogen contamination. Rodents can cause non-foodborne related illnesses such as the hantavirus. Cleanliness and regular pest-control service is crucial in preventing such infestations.

rotozoa are microscopic organisms that may be spread in

food and water. Several of these creatures pose major problems to food production worldwide. [These are less common sources of foodborne illness, but can live in beef, poultry, and seafood along with the feces of humans and animals. Seafood grown in and/or produce washed in contaminated water can also be a source.

Most are food infections, which means they are caused from

food contaminated by microorganisms, such as bacteria, by microscopic animals called parasites, or by viruses. The infection then grows inside the body and becomes the source of symptoms.

An infected person may experience symptoms within

four to thirty-six hours after eating. Symptoms could include nerve dysfunction, such as double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system. Botulism can also be fatal.

food preservation includes the Food processing involves

handling or treating of food to prevent or slow down spoilage. transforming raw ingredients into packaged food, from fresh-baked goods to frozen dinners.

As stated above, viruses require a

host in order to survive and reproduce. Many can lie dormant on surfaces until ingested and then begin to reproduce and cause illness. Once in a host (e.g. food), they can survive both refrigeration and freezing.]

One of the most common causes of foodborne illness is Salmonella, which is found in the

intestines of birds, reptiles, and mammals. Salmonella can spread to humans via a variety of different animal-origin foods, including meats, poultry, eggs, dairy products, and seafood.

true or false: foodborne illness is that it is always triggered by the last meal that a person ate If you develop a foodborne illness, you should

it may take several days or more before the onset of symptoms. If you develop a foodborne illness, you should rest and drink plenty of fluids. Avoid antidiarrheal medications, because they could slow the elimination of the contaminant.

cryptosporidium

lives in the intestines of infected animals. Another common source is drinking water, when heavy rains wash animal wastes into reservoirs. One major problem with this pathogen is that it is extremely resistant to disinfection with chlorine. Cryptosporidium causes the disease cryptosporidiosis, with symptoms that begin one to twelve days after exposure and include watery stools, loss of appetite, vomiting, a low-grade fever, abdominal cramps, and diarrhea. For HIV/AIDS patients and others with weakened immune systems, the disease can be severe, and sometimes can lead to death.

Viruses require a

living host to survive unlike bacteria which can flourish on both living and nonliving surfaces.

thrives in

low-oxygen environments and can be found in bulging or dented cans, temperature-abused vegetables, and garlic-in-oil mixtures that do contain acid (vinegar) or preservatives].

Foodborne illness symptoms can range from

mild stomach upset to severe symptoms, or even fatalities.

more than _______ # different foodborne diseases have been identified.

more than 250 different foodborne diseases have been identified.

In the United States, food safety is regulated and tracked by

multiple federal agencies. The Food Safety Initiative (FSI) coordinates research, surveillance, inspection, outbreak response, and educational activities of the governmental agencies that safeguard food. Food regulatory agencies work to protect the consumer and ensure the safety of our food.

In the right conditions, a few molds produce mycotoxins, which are

natural, poisonous substances that can make you sick if they are consumed. Mycotoxins are contained in and around mold threads, and in some cases, may have spread throughout the food. The Food and Agriculture Organization of the United Nations estimates that mycotoxins affect 25 percent of the world's food crops. They are found primarily in grains and nuts, but other sources include apples, celery, and other produce.

However, there are certain drawbacks. Food processing can reduce the

nutritional content of raw ingredients. For example, canning involves the use of heat, which destroys the vitamin C in canned fruit. Also, certain food additives that are included during processing, such as high fructose corn syrup, can affect the health of a consumer. However, the level of added sugar can make a major difference. Small amounts of added sugar and other sweeteners, about 6 to 9 teaspoons a day or less, are not considered harmful.

The onset of symptoms occurs

one to seven days after eating, and can include stomach cramps, diarrhea, fever, and vomiting. Another common symptom is blood, pus, or mucus in stool. Once a person has had shigellosis, the individual is not likely to get infected with that specific type again for at least several years.

Did you know that most foodborne illness is caused by contamination that occurs in

our own, home kitchens? I]t is crucial to take measures to protect yourself from disease.

#1 most causes of food borne illness

pathogens (biological contamination). Most of us might think of bacteria when we think of the causes of food borne illness, but most outbreaks are actually caused by a virus.

Contamination (chemical contamination) is sometimes due to Polychlorinated biphenyls (PCBs) may cause (ex)

pollution. cancer in humans, it now banned, but remains in the environment from previous use. PCBs and methylmercury can bioaccumulate in fish which is why pregnant women, lactating women, and children need to avoid certain types of fish. Pesticides added to foods also cause foodborne illness. Even cleaners and solvents used on food service equipment can transfer into food or beverages and cause illness.

All foods naturally contain small amounts of bacteria. However,

poor handling and preparation of food, along with improper cooking or storage can multiply bacteria and cause illness.

food additives include

preservatives, nutrients, and flavor enhancers

Foods most likely to contain pathogens are

produce (due to the fact that it is often eaten without cooking but its getting better), poultry, pork, beef, and seafood.

Prevention of E.coli illness includes

proper handwashing before and during meal preparation; proper handwashing before eating; thoroughly cooking foods; and avoiding raw milk].

Prions are

proteins and are extremely rare but are deadly infectious agents (this is what causes mad cow disease).

Prions are

proteins that act a bit like viruses. They are pathogenic and require a host to survive and reproduce. Have you heard of 'mad cow' disease? That is officially known as bovine spongiform encephalopathy and is caused by prions. It is a fatal brain infection that can be passed on to humans who consume contaminated meat. The risk of contamination is increased when animal protein is used in the feed of food animals such as cows, sheep, and goats and therefore the use of such protein is prohibited in food animal production. Prions are undetectable by odor, taste, or color of the food so contaminated food needs to be avoided altogether.

Sources include

raw or undercooked meat, raw vegetables, unpasteurized milk, minimally processed ciders and juices, and contaminated drinking water.

Hepatitis A is one of the more well-known food-contaminating viruses. Sources include detection symptoms occur when At first, symptoms include

raw shellfish from polluted water, and food handled by an infected person. This virus can go undetected for weeks and, on average, symptoms do not appear until about one month after exposure. At first, symptoms include malaise, loss of appetite, nausea, vomiting, and fever. Three to ten days later, additional symptoms can manifest, including jaundice and darkened urine. Severe cases of a hepatitis A can result in liver damage and death.

The most common form of contamination from handled foods is the norovirus, which is also known as the Norwalk-like virus, or the calicivirus. Sources include symptoms [Prevention

raw shellfish from polluted water, salads, sandwiches, and other ready-to-eat foods handled by an infected person. The norovirus causes gastroenteritis and within one to three days it leads to symptoms, such as nausea, vomiting, diarrhea, stomach pain, headache, and a low-grade fever. [Prevention of both Hepatitis A and norovirus are proper handwashing, prevention of cross-contamination, and purchasing seafood from reputable suppliers.]

salmonella

salmonella bacteria does come in second and is responsible for 11% of all reported cases. Moreover, salmonella is responsible for 35% of the hospitalizations related to foodborne illness and 28% of the deaths.

Listeria monocytogenes is found in

soft cheeses, unpasteurized milk, and seafood. [It can also grow on deli meats left out in the 'danger zone' for too long, hot dogs, pâté, and contaminated melons, even when under refrigeration]. It causes a disease called listeriosis

[Clostridium perfringens, is a bacteria related to Clostridium botulinum. Both of these bacteria are found in carried in bacteria grows rapid when symptoms prevention

soil, form spores, and produce toxins. Clostridium perfringens is carried in human and animal intestines as well as foods grown in contaminated soil. These bacteria grow well and rapidly in the 'danger zone'. Symptoms of infection include diarrhea and abdominal pain. Minimizing the amount of time food is spent in the danger zone and ensuring that foods are cooked to the appropriate temperature is important to prevent this illness.]

Preservatives prevent

spoilage and increase shelf life, and in fact, most food additives are preservatives. Nitrates and sulfites are salts that are added to foods to prevent microbial growth and are used in cured meats to prevent the growth of Clostridium botulinum.

Food processing has a number of important benefits,

such as creating products that have a much longer shelf life than raw foods. Also, food processing protects the health of the consumer and allows for easier shipment and the marketing of foods by corporations.

pesticides

synthetic pesticides can leave behind residues, particularly on produce, that can be harmful to human health. In many cases, the amount of pesticide exposure is too small to pose a risk. However, harmful exposures can lead to certain health problems and complications, including cancer. Also, infants and young children are more susceptible to the hazards of pesticides than adults. In addition, using synthetic pesticides, herbicides, and fertilizers contributes to soil and water pollution and can be hazardous to farm workers.

Campylobacter bacteria thrive in reduced-oxygen environments. True False

t correct Right! Good job! Campylobacter are common in beef, pork, and poultry, and thrive in reduced-oxygen environments. They can be killed by introducing oxygen, drying, or freezing.

Avoiding raw (unpasteurized) milk is one way to prevent e.coli. True False

t correct Right! Good job! Proper hand washing, especially after using the restroom or coming in contact with farm animals or their feces; thoroughly cooking meats; avoiding raw milk; and preventing cross-contamination can help prevent sickness from e.coli.

Foodborne viruses are primarily are transmitted when people fail to properly wash their hands after using the bathroom. True False

t correct Right! Good job! Foodborne viruses, which primarily are transmitted when people fail to properly wash their hands after using the bathroom, cause diseases such as hepatitis A and norovirus gastroenteritis. Proper hand washing is the best way to prevent outbreaks of both hepatitis A and norovirus, and foodservice employees who are infected with either of these pathogens or who have symptoms of diarrhea shouldn't prepare foods. Also, shellfish should be purchased only from reputable suppliers who fish in uncontaminated waters.

Defrosting meat on the kitchen counter increases risk of food borne illness. True False

t correct Right! Good job! Keeping meat at room temperature (even if its frozen) promotes bacterial growth. As the meat defrosts, it will get into the "danger zone" allowing bacteria to grow.

listeriosis symptoms Listeria monocytogenes mostly affects [In pregnant women, listeriosis can cause

that can bring about fever, headache, nausea, and vomiting. [Since its symptoms often resemble the flu or a cold, people may not be aware they have a dangerous foodborne illness instead.] pregnant women, newborns, older adults, and people with cancer and compromised immune systems. stillbirth, spontaneous abortion, infection in the fetus/newborn, and premature delivery

Most bacteria grow undetected because

they do not change the color or texture of food or produce a bad odor. Freezing and refrigeration slow or stop the growth of bacteria, but does not destroy the bacteria completely. The microbes can reactivate when the food is taken out and thawed. [However, "[s]ome bacteria can grow relatively well [even] under refrigeration, such as Yersinia enterocolitica [and listeria], which often are found in contaminated dairy products,

though many bacteria are killed during the cooking process, foods still can contain a level high enough to render them unsafe if the following occurs:

they don't reach the required internal cooking temperature and stay at that temperature for the length of time needed to kill the bacteria (which depends on the type, cut, and size of the food); they contain toxins produced by bacteria during the cooking process; or they become contaminated from another source after the cooking process

[Prevention of salmonellosis includes

thoroughly cooking foods, preventing cross-contamination, and keeping raw foods separate from cooked foods.]

Food processing includes the methods and techniques used to

transform raw ingredients into packaged food. Workers in this industry use harvested crops or slaughtered and butchered livestock to create products that are marketed to the public. There are different ways in which food can be processed, from a one-off product, such as a wedding cake, to a mass-produced product, such as a line of cupcakes packaged and sold in stores.

the food infection shigellosis is caused by Shigella, of which there are several types. Sources include

undercooked liquid or moist food that has been handled by an infected person [and/or by flies that have first landed on infected feces].

Some bacteria in our environments are beneficial, they make

vitamin K and biotin in intestines, are used to make yogurt and cheese, but others can cause food spoilage and illness.

chemicals in our food

we allow disinfectants and/or cleaning solutions into our food. It is important to properly label and store chemicals that are used in cleaning and disinfecting. These chemicals should not be stored near food (for example, if you keep them under your kitchen sink, you should not also have any food stored there as well). Chemicals need to be labeled so you do not accidently create toxins by, say, accidently mixing bleach and ammonia together. It is also important to purchase 'food-grade' utensils and containers. Non-food grade containers and utensils may contain lead, zinc, or copper that could dissolve and leach into foods causing heavy-metal poisoning

One parasite that causes foodborne illness is Anisakis, what is it what type of infection/symptons how to prevent

which are microscopic worms that invade the stomach or the intestines. Sources of this parasite include raw fish. This parasite can result in the Anisakis infection, with symptoms that begin within a day or less and include abdominal pain, which can be severe, tingling in the throat, and coughing up worms. [Cooking fish to the proper temperature and/or using sushi-grade fish that has been properly frozen will reduce the risk of anisakiasis].