View
- Term
- Definition
- Both Sides
Study
- All (17)
Shortcut Show
Next
Prev
Flip
NUTR SCI 132: Food Safety
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. |