Nutrition CH 19
What are some examples of food-borne viruses?
-Norovirus -Rotavirus -Hepatitis A Virus (HAV)
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Characteristics of potentially hazardous foods include....
-contains some protein -has a neutral or slightly acidic pH -are warm and moist
Common routes for pathogenic contamination include...
-improper personal hygiene practices -improper heating of foods -poor food-handling practices -transmission from vermin
Listeria bacteria can be passed from mother to unborn offspring through the placenta and result in...
-miscarriages -premature delivery -serious health problems for the newborn
Contaminants can include...
-pathogens -insect parts -residues of compounds used to kill insects that destroy food crops -metal fragments from food-processing equipment
In general, high-risk groups for food-borne illness include...
-pregnant women -very young children -older adults -persons who suffer from serious chronic illnesses or weakened immune systems
Food-borne illness causing microbes are often found in...
-soil -sewage -air -water
Methods of nonchemical pest management include...
-using predatory wasps -trapping adult insect pests -growing pest-resistant crops
Incubation periods can range from ___ hour to several _______.
1 hour to several days
A pregnant woman is ____ times more likely to contract listeriosis than the general population.
10 times
Food safety legislation has been in place for over _____ years and is frequently modified as....
100 years; new information becomes available
According to the CDC, about _______ people get sick from Listeria each year, and approximately ______ die from the infection.
1600 people get sick; 260 people die
Under the ideal conditions, bacterial concentrations in food can double every ____ __________.
20 minutes
Each year, an estimated ____ million Americans become sick from food-borne illnesses, and of those who contract such ailments, 128,000 require ____________ and over 3000 ______.
48 million; 128,000 require hospitalization and over 3,000 die
to help protect the U.S. food supply, the FDA's Center for Food Safety and _________ __________ performs many important tasks, such as regulating nearly all domestic and imported food sold in interstate commerce and enforcing federal food safety laws.
Applied Nutrition
The FDA establishes standards for safe food manufacturing practices, such as Hazard Analysis and Critical ___________ _________ (HACCP), which is a science based, systematic approach to preventing food-borne illness by predicting which hazards are most likely to occur in a food production facility.
Control Point
The ______ oversees the quality of our drinking water by establishing safe drinking water standards and assisting state officials in their efforts to monitor water quality.
EPA
The _______ regulates toxic substances and wastes to prevent their entry into foods and the environment.
EPA
The _______, _______, and CDC are other team members of the federal government that provide support to the FDA and USDA in safeguarding the food and water supply.
EPA, FTC, and CDC
One important role of the _______ is educating the general public about safe food-handling practices.
FDA
The ______ and _______ are the key federal agencies that protect consumers by regulating the country's food industry.
FDA ; USDA- U.S. Department of Health and Human Services in the U.S. Department of Agriculture
Passage of which law made it possible for the FDA to require, rather than only request, food companies to recall potentially unsafe foods.
FSMA
T/F: Hot foods should sit out at room temperature for a few hours to cool before placing in the refrigerator
False
The CDC uses multiple surveillance systems, such as the Foodborne Disease Active Surveillance Network, or _________, to track food-borne diseases.
FoodNet
_________ health departments, for example, are responsible for inspecting restaurants, grocery stores, dairy farms, and food processing companies.
Local
In January 2011, Congress passed the Food Safety _____________ Act (FSMA), the most significant food-safety law enacted in over 70 years.
Modernization
What is the law that regulates tap water?
Safe Drinking Water Act
T/F: A new food additive must be approved by the Food and Drug Administration before being added to foods.
True
T/F: According to the CDC, effective alcohol-based sanitizers should contain at least 60% alcohol.
True
T/F: Contaminants may or may not always be harmful, but pathogens are always harmful.
True
T/F: Eggs and milk are examples of potentially hazardous foods.
True
T/F: If the environment for bacteria becomes more hospitable, spores can revert to the active bacterial state.
True
T/F: In some cases, food intoxication can result in death.
True
T/F: Local health departments can close restaurants that do not receive high enough ratings and can prevent them from reopening until food safety hazards have been corrected.
True
T/F: Melted ice cubes, water drained from an undamaged water heater, and water from the tank of a toilet are safe courses of drinking water in case of an emergency.
True
T/F: Pregnant women are more likely to experience food-borne illness than other healthy women of similar age.
True
The __________ Food Safety and Inspection Service (FSIS) enforces food safety laws for domestic and imported meat and poultry products.
USDA's
decreases water available for microbes
adding salt or sugar to food
Certain pathogenic bacteria can live ________________ (without oxygen), such as in canned or vacuum-packed foods, whereas other types of bacteria grow well in _______ temperatures
anaerobically; cold
Eggs will stay fresh longer when stored in...? a) freezer b) their egg cartons c) a bowl of fresh water d) the refrigerators egg compartment
b) their egg cartons
Single cell microorganisms that are a common food-borne pathogen are ___________.
bacteria
single-cell microorganisms that do not have the complex array of organelles that plant and animal cells contain
bacteria
In the United States, __________ and _________ are responsible for most cases of food-borne illness.
bacteria and viruses
The major kinds of food-borne pathogens are...
bacteria, viruses, and protozoa
A few types of food-borne pathogens multiply in the human intestinal tract, enter the ____________, and cause general illness when they invade other ___________.
bloodstream; tissues
Some kinds of microbes grow and multiply in food, but their metabolic ____-_________ spoil the food, making it unfit for human consumption.
by-products
removes oxygen that certain microbes need to survive
canning
Bacteria, viruses, parasitic worms, and even ____________ can result in food-borne illness.
chemicals
When microorganisms metabolize nutrients in food, the often secrete substances that alter the _______, __________, ________, and other characteristics of the food in a beneficial way.
color, texture, and taste
In an effort to prevent ___________ _________, the FTC collaborates with the FDA in regulating labels on food and dietary supplements.
consumer fraud
food or beverages that are no longer wholesome, that is, pure or safe for human consumption
contaminated food or beverages
______________ occurs when something enters food or beverages unintentionally.
contamination
The CDC aims to __________ and _________ diseases, including food-borne illnesses, by investigating and monitoring pathogens.
control and prevention
What is the typical food source of clostridium botulinum?
cooked plant food
In many instances, toxins cannot be visually detected or identified through tasting or smelling of food, nor can toxins be destroyed through usual ___________ or __________ methods.
cooking or freezing methods
The United States has one of the safest food and water supplies in the world, primarily a result of...
cooperating federal, state, and local agencies that regulate and monitor the production and distribution of food and sanitation of water.
foods that use certain microbes to produce, such as hard cheeses, yogurt, leavened breads, pickled foods, and alcoholic beverages.
cultured foods
What is the typical food source of salmonella and listeria monocytogenes?
dairy
The FDA publishes a guidance document called the "Food Code" every ____ years that assists state and local health officials in developing regulations.
every 4 years
A person should consult a physician when an intestinal disorder is accompanied by one or more of the following signs:
fever (oral temp above 101.5F), bloody bowel movements, prolonged vomiting that reduces fluid intake, diarrhea that lasts more than 3 days, or dehydration
Signs of Listeria include...
fever and other nonspecific symptoms such as aches and fatigue
What is the typical food source of vibrio vulnifilcus?
fish
Contaminated food or water can transmit viruses to humans and cause ______ __________.
food infection
When food that is contaminated with toxins is eaten, the toxins irritate the intestinal tract and cause a type of food-borne illness called....
food intoxication or food poisoning
occur when microscopic agents (microbes) or their toxic by-products enter food or water and then are consumed
food-borne illnesses
Listeria monocytogenes are not destroyed by salt and other food preservatives, therefore pregnant women should avoid eating...
foods that are not heated adequately
The FSMA improves the safety of the nation's food supply by strengthening the authority of federal regulating agencies and shifting focus from ___________ to ______________ of food-borne illnesses.
from reaction to prevention
FSMA includes the mandatory inspection of all ___________ foods and requires food manufacturers to develop better regulations concerning how food should be handled before being distributed to the public.
imported
Most pathogens have an ____________ period, a length of time in which they grow and multiply in food or the digestive tract before they can cause illness.
incubation
Many kinds of food-borne pathogens infect the digestive tract, ___________ the tissues and causing an "upset stomach"
inflaming
In order to produce more viruses, a virus must...
invade a living cell
use of radiation energy on foods to disrupt growth of microorganisms, insects, and parasites
irradiation
In the United States, most _________ and ______ have been pasteurized before they are marketed.
juices and milk
Foods typically associated with ____________ include raw milk; soft cheeses made from raw milk; undercooked and smoked seafood; and ready-to-eat processed meats, such as hot dogs, luncheon meats, or deli meats.
listeriosis
The food-borne illness that results from ingesting Listeria monocytogenes is called..
listeriosis
The nutrient composition of pasteurized foods may be slightly __________ than that of unpasteurized foods, but the benefits outweigh the ______ of nutrients.
lower; loss
State and local officials work with the FDA and other federal agency staff to implement...
national food safety standards for foods produced and sold within their state's borders
Signs and symptoms of food-borne (and water-borne) illnesses generally include...
nausea, vomiting, diarrhea, and intestinal cramps; generally involves the digestion system
The _________ of pathogenic microbes in a food or __________ of toxin it contains can contribute to the risk and severity of a food-borne illness.
number; amount
_________ _________ may produce less gastric acid, which can reduce their ability to kill any bacteria consumed in foods.
older adults
A life form that lives on or in another organism is called a...
parasite
a special heating process used by many commercial food producers to kill pathogens
pasteurization
Human skin, nasal passages, and the large intestine have vast colonies of many different kinds of microbes, some of which can be _____________.
pathogenic
When __________ are in food, they can make the item unsafe to eat.
pathogens
In generally, __________ ____________ foods are warm and moist, contain some protein, and have a neutral or slightly acidic pH.
potentially hazardous
What is the typical food source of E.coli O157:H7 and shigella?
produce
A common mistake with food handling is failing to wash cutting boards and food preparation utensils after they come into contact with ______ _______ or poultry, and then using them to prepare other foods, such as carrots for a salad. This process is referred to as __________ contamination.
raw meat or poultry; cross contamination
The most virus-contaminated foods include...
shellfish, salads, and ready-to-eat foods
Chilling ________ the growth of microbes in food.
slows
There are a few species of bacteria that can transform into inactive resistant forms called ________ when their food environment is less than ideal.
spores
Some pathogens do not sicken humans directly, and instead, they contaminate food and secrete ________.
toxins
Unlike certain bacteria, viruses do not secrete _______, and therefore do not cause food intoxication.
toxins
poisonous substances
toxins
The majority of bacteria are killed when foods are heated properly, but _______ and even some ________ can withstand the high temperatures of cooking.
toxins and some spores
Less common food-borne pathogens include...
toxins, produced by fungi or seafood; parasitic worms; and prions
T/F: Farmers can be held legally accountable for the safety of their foods.
true
One common route for transferring harmful microbes involves __________, animals that often live around sewage or garbage, such as flies, cockroaches, mice, and rats.
vermin
a piece of genetic material coated with protein
virus
To survive and multiply, most microbes need ________, __________, and a source of nutrients, and some also require oxygen.
warmth, moisture
