Nutrition Chapter 13: Food Safety and Technology

DNA fingerprinting

A technique in which DNA "gene patterns" (or "fingerprints") are detected and analyzed. Used in food safety to distinguish between different strains of a bacterium.

Approximately how many people die each year in the United States from foodborne illnesses?

Approximately 5,000 people die each year in the United States from foodborne illnesses. Although the United States enjoys one of the safest food supplies in the world, millions of Americans still suffer annually from some type of foodborne illness. Foodborne illness results in 76 million illnesses and 325,000 hospitalizations annually.

pathogens

Collective term for disease-causing microorganisms (microbes). Includes viruses, bacteria, and parasites. The most common source of foodborne illnesses.

Which of the following is NOT a potential cause of foodborne illness? food additives viruses bacteria parasites

Food additives do not cause foodborne illness. They are either approved by the FDA prior to use or are labeled Generally Recognized as Safe (GRAS) or as a "prior-sanctioned substance" based on a history of safe consumption. Parasites, viruses, and bacteria, as well as naturally occurring toxins and chemicals, can cause foodborne illness.

food safety

Guidelines and procedures that helps keep foods free from contaminants.

spores

Hardy reproductive structures that are produced by certain bacteria. Some bacterial spores can survive boiling temperature (212F)

_______ can appear 30 days after incubation and may last from 2 weeks to 6 months.

Hepatitis A (HAV)

farm-to-table continuum

Illustrates the roles that farmers, food manufacturers, food transporters, retailers, and consumers play in ensuring that the food supply, from the farm to the plate, remains safe.

Which of the following U.S. government agencies is NOT involved in policing the food supply? Internal Revenue Service (IRS) Food and Drug Administration (FDA) Centers for Disease Control and Prevention (CDC) United States Department of Agriculture (USDA)

Internal Revenue Service (IRS)

Which of the following is FALSE about MSG? It is an example of a certifiable color additive It is a flavor enhancer in Asian foods and canned vegetables and soups Although it is GRAS, it is has been linked to headaches and nausea MSG symptom complex can include chest pain and rapid heartbeat

It is an example of a certifiable color additive

prions

Misfolded proteins that can act as disease agents. An abnormal prion protein is the cause of mad cow disease.

parasites

Organisms that live on or in another organism, obtaining nourishment from it.

closed or "coded" dating

Refers to the packing numbers that are decodable only by manufacturers and are often found on nonperishable, shelf-stable foods.

bacteria

Single-celled microorganisms without an organized nucleus. Some are benign or beneficial to humans, while others can cause disease.

__________________ is/are a group of antioxidants that are used to help prevent foods from turning brown and to inhibit bacterial growth.

Sulfites are a group of antioxidants that are used to help prevent foods from turning brown and to inhibit bacterial growth. Sulfites are often found in dried fruits, packaged potatoes, wine, and pickled foods. Foods that are treated with sulfites must include the phrase "added sulfites" on the food label because some individuals are sensitive to sulfites and may experience adverse reactions such as difficulty breathing or hives. Nitrates and nitrites are added to foods to inhibit bacterial growth and also give foods such as hot dogs and cured meats their pink color. They do not prevent foods from browning. MSG is a flavor enhancer often used in Asian foods, canned soups, and processed meats. Gums and pectins help to thicken and improve the texture and consistency of foods.

danger zone

The range of temperatures between (between 40F and 140F) at which foodborne bacteria multiply most rapidly. Room temperature falls within the danger zone.

Each of the following actions reduces the cross-contamination of foods with bacteria EXCEPT ________. using a porous wooden cutting board washing utensils and cutting boards in a dishwasher separating raw and cooked foods using a separate cutting board for meat and non-meat foods

Using a porous wooden cutting board does NOT reduce the chance of cross-contamination of foods with bacteria. Nonporous cutting boards made of plastic, marble, or tempered glass are typically easier to keep clean than the more porous wood cutting boards or wooden surfaces. Cracks in a cutting board can become a hideaway for microbes. To avoid cross-contamination, wash utensils and cutting boards in a dishwasher, separate raw and cooked foods, and use different cutting boards for meat and non-meat foods.

carcinogenic

cancer causing

prior-sanctioned (status)

having previous approval

Two intentional food additives that some people are sensitive to are

sulfites and MSG. Sulfites and MSG are fine for most people but can cause unpleasant symptoms in people who are sensitive to them.

The "Best if Used By" date on a food container refers to the date by which

to consume the product to enjoy it at its best quality.

The danger zone temperature range at which bacteria will multiply most rapidly is

40°F to 140°F.

sushi

A Japanese dish of cooked, vinegared rice served with (sometimes raw) fish or other seafood, vegetables, and/or seaweed.

Guillain-Barré syndrome

A condition that can result from a Campylobacter infection. It causes the immune system to attack the body's own nerves and can lead to temporary paralysis.

listeriosis

A disease caused by infection of the bacterium, Listeria monocytogens, typically caused by eating food contaminated with Listeria.

irradiation

A process in which foods are placed in a shielded chamber, called an irradiator, and subjected to a radiant energy source. This kills specific pathogens in food by breaking up the cells' DNA.

MSG symptom complex

A series of reactions such as numbness, burning sensation, facial pressure or tightness, chest pain, rapid heart beat, and drowsiness that can occur in some individuals after they consume MSG

bovine spongiform encephalopathy (BSE)

A slow, degenerative, and deadly disease that attacks the central nervous system of cattle. Also known as Mad cow disease.

An outbreak of which disease prompted the FDA to ban the use of contaminated meat and bone meal as feed for animals?

Bovine spongiform encephalopathy (BSE)

Foods that smell bad will give you foodborne illness if you consume them. True or False?

False An off smell in food is more likely a sign of food spoilage than that the food contains a pathogen that could cause foodborne illness. Unfortunately, a food that contains a disease-causing pathogen could smell perfectly fine.

Which of the following actions will NOT help prevent the spread of foodborne illnesses at a picnic or outdoor event on a comfortably warm day? grilling hamburgers to 140°F keeping cold foods cold and hot foods hot not letting perishables sit out longer than 2 hours frequent handwashing

Grilling hamburgers to 140°F will NOT help prevent the spread of foodborne illnesses at a picnic or outdoor event. Hamburger patties must be cooked to the proper temperature—160°F—in order to kill pathogens. Cold foods must be kept cold and hot foods must be kept hot in order to avoid the "danger zone," between temperatures of 40°F and 140°F. Perishables should not sit out longer than 2 hours on a day with moderate temperatures, but on a hot day, foods should not be left out longer than an hour. Finally, frequent handwashing is one of the most important strategies for preventing foodborne illness.

toxins

Poisons produced by living organisms.

foodborne illness

Sickness caused by consuming contaminated food or beverages. Also known as foodborne disease or food poisoning.

polychlorinated biphenyls (PCBs)

Synthetic chemicals that have been shown to cause cancer and other adverse effects on the immune, reproductive, nervous, and endocrine systems in animals. PCBs may cause cancer in humans.

The most common symptoms associated with Clostridium botulinum intoxication are ________.

The most common symptoms associated with Clostridium botulinum intoxication are double vision, respiratory failure, and paralysis. Clostridium botulinum intoxication can be contracted by eating improperly canned or packaged foods, and it is fatal if not treated immediately. The norovirus causes watery diarrhea, nausea, and vomiting. Escherichia coli O157:H7 can cause bloody diarrhea, abdominal cramps, and acute kidney failure. Salmonella causes diarrhea, nausea, chills, fever, and headache.

What is pasteurization?

The process of heating food and liquids to a high enough temperature to kill pathogens

scombrotoxic fish poisoning

a condition caused by consuming spoiled fish that contain large amounts of histamines

ciguatera poisoning

a condition caused by marine toxins produced by dinoflagellates (microscopic sea organisms)

high-pressure processing (HPP)

a method used to pasteurize foods by exposing the items to pulses of high pressure, which destroys the microorganisms that are present

marine toxins

chemicals that occur naturally and contaminate some fish

The four critical steps in the food-handling process that you need to take to help prevent foodborne illness are

cleaning, separating, cooking, and chilling. To prevent foodborne illness, it's important to employ proper food-handling strategies when cleaning, separating, cooking, and chilling the foods in your meal.

monosodium glutamate (MSG)

flavor enhancer

food biosecurity

protecting the food supply from bioterrorist attacks

food additives

substances added to food that affect its quality, flavor, freshness, and/or safety

nitrates (nitrites)

substances that can be added to foods to function as a preservative and to give meats such as hot dogs and luncheon meats a pink color

All of the following are examples of foodborne diseases caused by toxins that occur naturally in foods EXCEPT scombrotoxic poisoning. paralytic shellfish poisoning. sulfuric acid poisoning. ciguatera poisoning.

sulfuric acid poisoning. Sulfuric acid is not a naturally occurring toxin found in food products.

canning

the process of heating food to a temperature high enough to kill bacteria and then packing the food in airtight containers

food preservation

the treatment of foods to reduce deterioration and spoilage, and help prevent the multiplication of pathogens that can cause foodborne illness

bioterrorism

the use of a biological or chemical agent to frighten, threaten, coerce, injure, and/or kill individuals.

neurotoxins

toxins that affect the nerves and can cause symptoms including mild numbness or tingling in the face, arms, and legs, as well as headaches and dizziness. Severe cases could result in death.

modified atmosphere packaging (MAP)

A food preservation technique that changes the composition of the air surrounding the food in a package to extend the food's shelf life.

host

A living plant or animal (including a human) that a virus or parasite infects for the sake of reproducing.

virus

A microscopic organism that carries genetic information for its own replication; can infect a host and cause illness.

traveler's diarrhea

A pathogen-induced intestinal disorder experienced by some travelers who visit areas with unsanitary conditions

hemolytic uremic syndrome

A rare condition caused by E coli that results in the destruction of red blood cells and kidney failure

What temperature range is referred to as the "danger zone" of foodborne illnesses?

A temperature range from 40°F to 140°F is referred to as the "danger zone" of foodborne illnesses. At these temperatures, foodborne bacteria multiply most rapidly. Room temperature falls within the danger zone. Perishables such as raw meat and poultry shouldn't be left out at room temperature for more than 2 hours. To keep foods out of the danger zone, hot foods must be kept hot, above 140°F, and cold foods must be kept cold, at 40°F or below.

sashimi

A type of sushi that primarily consists of raw seafood, sliced into thin pieces and served with a dipping sauce (soy sauce with wasabi paste) or other condiments (such as fresh ginger).

Which of the following is NOT a function of food additives? Adding neurotoxins to foods Preventing spoilage Increasing the shelf life of a food Enhancing the flavor of foods

Adding neurotoxins to foods

Food can be the primary agent of bioterrorism by being contaminated with a biological or chemical toxin. Which of the following is NOT an example of bioterrorism? Airborne mercury from a local factory accumulating in a body of water and being consumed by fish in the toxic form of methylmercury Adding botulism to the food served at major national hospitals Contamination of a nation's water supply with Shigella The spread of E. coli in the distribution of food via purposeful placement of a food item contaminated with E. coli

Airborne mercury from a local factory accumulating in a body of water and being consumed by fish in the toxic form of methylmercury Mercury occurs in nature, but is a by-product of industrial pollution. Mercury is transformed by bacteria in the water into the toxic form of methylmercury. Fish absorb methylmercury from the water or eat smaller fish that contain methylmercury and they bioaccumulate the substance to high levels.

Which of the following groups play a role in keeping food safe from the farm-to-table? farmers food manufacturers and food transporters retailers and consumers

All options are correct. Farmers, food manufacturers and food transporters, and retailers and consumers all play a role in keeping food safe from farm to table.

What is the recommended length of time an individual should wash his or her hands to remove pathogens? the length of time it takes to recite the alphabet the amount of time it takes to sing "Happy Birthday" twice at least 20 seconds

All options are correct. The recommended length of time an individual should wash his or her hands to remove pathogens is 20 seconds. This is about the length of time it takes to recite the alphabet or sing "Happy Birthday" twice. Washing hands before handling food is the easiest and most effective way to prevent foodborne illnesses.

Which of these is an example of a toxin naturally found in plant foods? solanine in the green skin of potatoes exposed to light cyanogenic glycosides in wild lima beans that can turn into poisonous cyanide amylase inhibitors in raw soybeans

All options are correct. The solanine found in the green skin of potatoes exposed to light, the amylase inhibitors in raw soybeans, and the cyanogenic glycosides found in cassava and in wild lima beans that can turn into poisonous cyanide are examples of toxins that are naturally found in plant foods. Toxins are poisons produced by living organisms. They help a plant or animal fend off predators or capture its meals. Many toxins occur in small amounts and are generally safe to eat. However, consuming them in very large amounts could be harmful.

Bovine spongiform encephalopathy, also known as mad cow disease, is caused by __________.

Bovine spongiform encephalopathy (BSE), also known as mad cow disease, is caused by prions. Prions are misfolded proteins that can act as deadly infectious agents. BSE is transmitted when cattle eat feed contaminated with BSE. Then, when humans consume the infected beef, they may develop a fatal neurological disease called variant Creutzfeldt-Jakob disease (vCJD). The U.S. Department of Agriculture has a strict program of surveillance for BSE. To date, the United States has seen only four cases of vCJD.

Campylobacter infection can lead to a disease called __________________, which causes a person's immune system to attack the body's nerves, resulting in temporary paralysis.

Campylobacter infection can lead to a disease called Guillain-Barre syndrome, which causes a person's immune system to attack the body's nerves and results in temporary paralysis. Campylobacter is found in contaminated water, raw milk, and raw meat. It is one of the most common causes of bacteria-associated diarrhea and affects approximately 1.3 million Americans annually. Hemolytic uremic syndrome is a disorder in which E. coli O157:H7 infection contributes to destruction of red blood cells. Traveler's diarrhea is often caused by E. coli infections due to consumption of contaminated food or water. Gastroenteritis is inflammation of the stomach and/or intestines, which is often caused by Norovirus.

_______ is found in the intestinal tracts of animals and birds, raw milk, untreated water, and sewage.

Campylobacter jejuni

_______ is a type of bacteria that grows well in environments with little to no oxygen and can be obtained from eating improperly canned foods, garlic in oil, honey, vacuum-packaged, or tightly wrapped food.

Clostridium botulinum

_______ is a pathogen that may cause small children and older adults to experience hemolytic uremic syndrome (HUS) that causes acute kidney failure.

Escherichia coli O157: H7

Freezing foods kills bacteria. True or False?

False Freezing doesn't kill bacteria but only puts them in a dormant state.

Food irradiation makes food radioactive. True or False?

False Irradiated food is treated with gamma rays that interrupt DNA and make cells unable to reproduce, thus killing harmful pathogens.

Grilled chicken that is pink in the middle is never safe to eat. True or False?

False It's not the color but rather the internal temperature of the chicken that will determine if it is safe to eat.

Leftovers that have been stored in the fridge for a week will still be safe to eat. True or False?

False Leftovers should be thrown out if they're not consumed within 3 to 5 days.

As long as the expiration date hasn't passed, packaged food is always safe to eat. True or False?

False Package dates refer to food quality, not safety.

Washing your hands for 10 seconds under running water is necessary to reduce your chances of getting foodborne illness. True or False?

False Running your hands under water for 10 seconds is not the correct way to wash your hands to reduce your risk of getting sick.

The most common type of virus that causes foodborne illness is Salmonella. True or False?

False Salmonella is a bacterium, not a virus.

Which of the following types of food are most commonly associated with foodborne illnesses? foods of animal origin fruits vegetables grains

Foods of animal origin are most commonly associated with foodborne illnesses. Protein- and nutrient-rich animal foods, such as raw and undercooked meat, poultry, seafood, eggs, and unpasteurized milk, are the most common havens for bacterial growth. Plant foods can also cause foodborne illness, such as the E. coli O157:H7 outbreak in spinach that occurred in the fall of 2006. The outbreak most likely occurred because of cross-contamination of infected water and animals with the produce in the field.

Which of the following is NOT a factor that allows bacteria to thrive and multiply? Food that sits out for an extended period of time Chicken sitting in its own juice Foods kept between 40-140 degrees F Foods that contain very little protein

Foods that contain very little protein

gastroenteritis

Formal term for "stomach flu." Caused by a virus or bacteria and results in inflammation of the stomach and/or intestines.

How long can fresh eggs (in the shell) be safely kept in a refrigerator?

Fresh eggs (in the shell) can be safely kept in a refrigerator for three to five weeks. Raw eggs and other perishables should be stored in the back of the refrigerator, not on the door, for a colder and more constant temperature. Unopened, fully cooked ham, hot dogs and luncheon meats can be safely refrigerated up to two weeks. Whole fresh chicken, turkey, and other poultry can be frozen for up to a year.

For bacteria to multiply, they need nutrients, moisture, the correct temperature, and what else?

In addition to nutrients, moisture, and the correct temperature, bacteria need the proper pH and plenty of time (2 hours or more) to multiply to potentially dangerous levels. The most common havens for bacterial growth are protein- and nutrient-rich animal foods, such as raw and undercooked meat, poultry, seafood, eggs, and unpasteurized milk. Perishable food, such as raw meat, left at room temperature for an extended period can become a mecca for bacterial growth.

Though most bacteria will grow more slowly in a refrigerator set at 40°F and below, one of the following does not. Which one?

Listeria Listeria can multiply at temperatures of 40°F or below.

_______ is a bacteria that may be found on deli meats and ready-to-eat foods.

Listeria monocytogenes

Which bacterium can multiply at refrigerator temperatures?

Listeria monocytogenes is the bacterium that can multiply at refrigerator temperatures. A refrigerator set at or below 40°F is cold enough to hinder growth of most microbes, including Escherichia coli, Salmonella enteritidis, and Shigella. However, Listeria actually grows well in cold conditions. Pregnant women are at increased risk for listeriosis, the foodborne illness caused by Listeria, due to an altered immune system during pregnancy. If a pregnant women gets listeriosis, the fetus can also be affected, which could lead to miscarriage or stillbirth. Therefore, pregnant women should avoid foods associated with Listeria outbreaks, such as deli meats, soft cheeses, unpasteurized milk, melon, raw sprouts, and celery.

What foodborne pathogen is NOT considered a potential bioterrorism agent? Salmonella Listeriosis Botulism E. coli 0157:H7

Listeriosis

_______ is found in the stool or vomit of infected individuals and can result in watery diarrhea, nausea, vomiting, flulike symptoms, and potentially, a fever.

Norovirus

Which of the following correlations is FALSE? Norovirus can cause traveler's diarrhea in some people A compromised immune system can result in hemolytic uremic syndrome Raw milk and raw meat can cause Guillain-Barre syndrome Cleaning the cat litter without hand washing can spread parasites

Norovirus can cause traveler's diarrhea in some people

In which type of food would you find sulfites and why?

On dried fruits and vegetables; to prevent oxidation and inhibit the growth of microbes

Open dating of foods is typically found on ________.

Open dating of foods is typically found on perishable items such as meat, poultry, eggs, and dairy products. Open dating must contain a calendar date including at least a month and day, and shelf-stable or frozen foods often include the year as well. Product dating can help consumers know when a food is past its prime and should be tossed. Closed (or "coded") dating refers to the packing numbers used by manufacturers on the packages of nonperishable, shelf-stable foods. Foods that are irradiated must bear the "radura" logo, along with the phrase "treated by irradiation" or "treated with radiation" on the package.

Which of the following may cause a foodborne illness? MSG, sulfites, and nitrates Parasites, viruses, bacteria, and naturally occurring chemicals and toxins Ascorbic acid, carrageenan, annatto, and phosphoric acid None of the above

Parasites, viruses, bacteria, and naturally occurring chemicals and toxins Parasites, viruses, bacteria, and naturally occurring toxins and chemicals can cause foodborne illness. Food additives do not. In fact, they are either approved by the FDA prior to use or have GRAS or prior-sanctioned status based on a history of safe consumption.

sulfites

Preservatives used to help prevent foods from turning brown and to inhibit the growth of microbes. Often used in wine and dried fruit products.

In which step of the Farm-to-Table Continuum are the Food Code guidelines used to reduce the risk of foodborne illness?

Retail

_______ is a bacteria that often is associated with eating raw or undercooked eggs, poultry, meat, or raw milk and dairy products.

Salmonella

What marine toxin results in excess histamine and can cause symptoms such as flushing, sweating, and vomiting?

Scombrotoxic fish poisoning

_______ can be found on human skin and the mucous membranes of the mouth.

Staphylococcus aureus

Which federal agency is responsible for ensuring the safety of all foods other than meat, poultry, and eggs?

The Food and Drug Administration (FDA) is responsible for ensuring the safety of all foods other than meat, poultry, and eggs. The USDA Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture is responsible for ensuring that meat, poultry, and eggs are safe and accurately labeled. The Animal and Plant Health Inspection Service (APHIS) of the U.S. Department of Agriculture is responsible for protecting against plant and animal pests and disease. The Environmental Protection Agency (EPA) is tasked with protecting people and the environment from harmful pesticides and establishing water quality standards.

The easiest and most effective way to prevent foodborne illnesses is to ________.

The easiest and most effective way to prevent foodborne illnesses is to wash hands before handling food. Nearly 50 percent of all cases of food poisoning can be prevented by proper handwashing: wet them under clean running water, lather with soap, scrub, rinse, and then air-dry or dry hands with a clean towel. This whole procedure should take at least 20 seconds. Separating foods to avoid cross-contamination, chilling foods to prevent microbes from growing, and cooking foods to their proper temperature are also important steps to prevent foodborne illness.

What are the four critical steps of food safety that, if practiced, can reduce the risk for foodborne illness?

The four critical steps of food safety that, if practiced, can reduce the risk for foodborne illness are cleaning, combating cross-contamination, cooking, and chilling the foods in a meal. These are the "four Cs" of food safety. Wash hands, unpeeled fruits and vegetables, kitchen utensils and equipment, and the refrigerator to keep them clear of bacterial contamination. Separate animal products from other foods to combat cross-contamination. Cook foods to their proper temperature and keep hot foods hot and cold foods cold to minimize bacterial growth.

The most common cause of foodborne illness in the United States is ___________.

The most common cause of foodborne illness in the United States is the norovirus. The virus causes watery diarrhea, nausea, vomiting, and flulike symptoms. It is most commonly spread by contact with minute particles of feces or vomit of an infected person, or by eating food or touching objects contaminated by an infected person. Although it is not serious in otherwise healthy people, it is so common that it is responsible for several hundred deaths annually, usually in people with compromised immunity. The most common species of bacteria implicated in foodborne illness is Salmonella. Infection can enter the blood, and be fatal. Staphylococcus aureus is also a leading cause of foodborne illness. Infection causes nausea, abdominal cramps, vomiting, and diarrhea. Clostridium botulinum produces a toxin that causes a potentially fatal illness that paralyzes the nervous system.

norovirus

The most common type of virus that causes foodborne illness. Noroviruses can cause gastroenteritis, or the "stomach flu." Also known as Norwalk-like viruses.

pasteurization

The process of heating liquids or food at high temperatures to destroy foodborne pathogens.

A technique that heats foods and liquids to a high enough temperature to kill pathogens is known as ____________.

The process of pasteurization heats foods and liquids to a high enough temperature to kill pathogens. Milk and other dairy products are pasteurized to improve their quality and keep them fresh longer. Food preservation methods include pickling, salting, drying, freezing, irradiating, and using food additives to reduce the growth of pathogens and to reduce spoilage of food. Irradiation is the process of subjecting a food to radiant energy to kill pathogens by breaking up their DNA. High-pressure processing entails using high pressure to destroy microorganisms.

retort canning

The process of subjecting already-canned foods to an additional high-temperature heat source to destroy potential pathogens.

Food Safety Initiative (FSI)

The program that coordinates the research, surveillance, inspection, outbreak response, and educational activities of the various government agencies that work together to safeguard food.

fecal-to-oral transmission

The spread of pathogens by putting something in the mouth that has been in contact with infected stool.

The temperature a freezer should be set at is ______.

The temperature a freezer should be set at is 0°F or below. Most microbes become dormant and are unable to multiply when they are frozen, but they aren't destroyed. In fact, once the frozen foods are defrosted, many microbes can "thaw out" and thrive if given the proper conditions.

To reduce the risk of foodborne illness, refrigerators should be set at or below ______.

To reduce the risk of food poisoning, refrigerators should be set at or below 40°F. Cold temperatures will slow the ability of most microbes to multiply to dangerous levels. The temperature for the freezer should be set at 0°F or below. Foodborne bacteria multiply most rapidly in temperatures between 40°F and 140°F, a range known as the danger zone. To keep foods out of the danger zone, keep hot foods hot, above 140°F, and cold foods cold, 40°F or below. Room temperature is 68°F.

E. coli is considered a bacterium that could be used for bioterrorism. True or False?

True E. coli as well as other pathogens can be used in bioterrorism.

The temperature for your refrigerator should be set at 40°F or below. True or False?

True To be effective at keeping food safe, the temperature in your refrigerator should be 40°F or below.

open dating

Typically found on perishable items such as meat, poultry, eggs, and dairy foods; must contain a calendar date.

Which group is at greatest risk of contracting a foodborne illness? a 70-year-old grandmother, a 2-year-old, and a middle-age woman who has diabetes a 35-year-old basketball coach, a 70-year-old grandmother, and a 45-year-old professor a 70-year-old grandmother, a 2-year-old, and a teenage boy a 45-year-old professor, a middle-age woman who has diabetes, and a teenage boy

a 70-year-old grandmother, a 2-year-old, and a middle-age woman who has diabetes A 70-year-old grandmother, a 2-year-old, and a middle-age woman who has diabetes are at greatest risk of contracting a foodborne illness. People with a weakened immune system, such as older adults, children, and those with diabetes or other chronic diseases, have an increased risk of contracting a foodborne illness. Older adults have age-related deterioration of the immune system. Also, reduced stomach acid in older adults means that fewer foodborne pathogens are destroyed during digestion. Children have underdeveloped immune systems and reduced stomach acid. Their small size also means that they can become sick from exposure to a smaller quantity of pathogens.

paralytic shellfish poisoning

a condition caused by consuming shellfish contaminated with neurotoxins

generally recognized as safe (GRAS)

describes a substance that is believed to be safe to consume based on a long history of use by humans or a substantial amount of research that documents its safety

cross-contaminate

transfer pathogens from a food, utensil, cutting board, kitchen surface, and/or hands to another food

bioaccumulate

when a substance or chemical builds up in an organism over time, so that the concentration of the chemical is higher than would be found naturally in the environment