NUTR SCI 132: Food Safety
17 Cards in this Set
| Front | Back |
|---|---|
|
Microbial Safety
|
Disease-causing bacteria in food
|
|
Chemical Safety
|
Harmful chemical substances in food either as toxins or teratogens.
|
|
New Challenges to Food Safety (3)
|
-Globalization
-Mixing
-Microbe Evolution
|
|
Pathogens
|
Disease causing microorganisms. Varied within food-borne illnesses.
|
|
Foodborne Illnesses
|
Infect the host, who has to ingest the bacteria.
|
|
Campylobacter
|
Diarrhea, Fever, Vomiting, Cramps. Found in guts of birds which may cross-contaminate or be under-cooked.
|
|
Norwalk Virus
|
Vomiting. Passed person-person.
|
|
Salmonella
|
Diarrhea, Fever, Cramps. Guts of mammals, reptiles, birds.
|
|
E-Coli
|
Diarrhea and severe cramping. Found in mammalian gut and contaminated by manure. 5% of cases get Hemolytic Uremic Syndrome in kidneys.
|
|
Listeria
|
Occurs in infants, elderly (those with poor immune systems).
|
|
Examples of Additives
|
-Colors
-Preservatives
-Fortification
|
|
Contaminants
|
End up in food by accident.
|
|
Estrogenic
|
The effect of Estrogen. Caused by BPA contamination.
|
|
Botulism
|
Food-Borne Toxin, deadly, paralysis. Home-canned produce.
|
|
Stapphylococus
|
Food-Borne toxin that causes vomiting.
|
|
Safe Meat Temperatures
|
Roasts: 145, Beef/Pork: 160, Poultry: 165
|
|
Pesticides
|
Found on most produce, little harm proved.
|
NUTR SCI 132: exam 2