Term
|
Definition
Microorganisms in foods can be placed in 3 general categories: Spoilage Pathogens Beneficial |
|
|
Term
|
Definition
| organisms which cause food to become inedible |
|
|
Term
|
Definition
|
|
Term
|
Definition
Microorganisms which serve useful functions (fermentation, probiotics) |
|
|
Term
History of Microbiology - 1683 |
|
Definition
Antoni van Leeuwenhoek was a dutch cloth merchant. He was the first to observe living bacteria; he referred to these microorganisms as 'wee animacules' |
|
|
Term
| History of Microbiology - 1859 |
|
Definition
| Louis Pasteur was a French chemist who debunked the myth of spontaneous generation. Pasteur showed that microorganisms cause food to spoil. |
|
|
Term
|
Definition
| Working with cattle infected with Bacillus anthrasis (anthrax), Koch was able to inject the blood of diseased cattle into mice, causing the mise to come down with anthrax. The blood from diseased mice was then cultured, re-injected into healthy mice and the disease again formed. This led to the Germ Theory of Disease |
|
|
Term
| Two Types of Cell Structure |
|
Definition
Eukaryotic -- Membrane-bound DNA Prokaryotic -- DNA is 'free' |
|
|
Term
|
Definition
|
|
Term
|
Definition
| single-cell prokaryotes found in nearly all natural environments |
|
|
Term
|
Definition
Are single-cell eukaryotes important in fermentation of bread and wine |
|
|
Term
|
Definition
| multi-cellular eukaryotes often seen as responsible for spoilage of breads, fruits and vegetables |
|
|
Term
|
Definition
| consists of genetic material in a protein coat; it is an intracellular parasite |
|
|
Term
| How many microbes are there? |
|
Definition
Food Item # of Bacteria Pepper (spice) 2,000,000 Hamburger 1,000,000 Corn Green Salad Broccoli Beef Steak 10,000 Chicken Chicken Salad Macaroni Salad Carrots Tomatoes Milk(raw) 1,000 Frozen corn Milk(past.) 10 |
|
|
Term
| Significance of microorganisms in Food |
|
Definition
The significance of microorganisms in depends upon several foods: 1. The number of microorganisms in the food 2. The types of microorganisms in the food. Are they spoiled organisms, beneficial, or perhaps pathogenic 3. The processing or storage treatments the food will receive 4. The individuals who might consume the food. Are they at-risk for serious illness? |
|
|
Term
| Factors Affecting Microbial Growth |
|
Definition
There are six basic factors which affect the growth of microorganisms: FAT TOM Food Temperature Acidity Oxygen Time Moisture |
|
|
Term
|
Definition
| Microorganisms need nutrients, or food, to survive. In general microbes will grow mos rapidly when there is a rich source os nutrients: meats, fish, eggs, and dairy products. Fresh fruits and vegetables can also be nutrient sources. |
|
|
Term
|
Definition
| The amount of acid in a food is measured as pH. The pH scale ranges from 0 to 14. pH between 0 and 7 is acidic; pH between 7 and 14 is alkaline, or basic. pH 7 is neutral. Most bacteria grow best just below or at pH 7.0 |
|
|
Term
|
Definition
pH Acid [H*] Notation Acid/Base 1 0.1 1x10 (-1) Acid 2 0.01 1x10 (-2) Acid 3 0.001 1x10 (-3) Acid 4 0.0001 1x10 (-4) Acid 7 0.00000001 1x10 (-7) Neutral 8 0.000000001 1x10 (-8) Base 9 0.0000000001 1x10 (-9) Base |
|
|
Term
| Relationship Between pH and Acidity |
|
Definition
Key Points: -The lower the pH, the higher the acid concentration [H+] -The higher the pH, the lower the acid concentration [H+] -Each increase in pH represents a 10-fold change in acid concentration -pH values between 0 and 7 are acidic, 7 is neutral, and between 7 and 14 are basic |
|
|
Term
| Average pH Values of Food |
|
Definition
Lemons - 2.2 Beef 6.0 Oranges - 3.0 Pork 6.0 Strawberries - 3.0 Chicken 6.0 Grapes - 4 Lettuce - 6 Tomatoes - 4 Fish - 6.5 Cheese - 5 Milk - 6.2 Carrots - 6 Seafood - 7.5 Potatoes - 6 Egg White - 8 *Microbes grow rapidly in foods with neutral or slightly acidic pH |
|
|
Term
|
Definition
| Bacteria grows through a process known as fission, with one cell dividing into two daughter cells in as little as 20 minutes. This doubling time is the generation time. In this example the generation time. In this example the generation time is 30 minutes - the cell number is doubling every thirty minutes |
|
|
Term
| Phases of Microbial Growth |
|
Definition
Lag Phase Log Phase Stationary Phase Death Phase |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Decrease in cell numbers due to death |
|
|
Term
|
Definition
| Microorganisms can grow over a wide range of temperatures. Those that grow best at warm room temperature or body temperature (80 to 90 degrees F) are mesiphiles (warm loving). Microbes that grow above 105 degrees F are thermophiles (hot loving). And microbes which grow between 32 and 50 degrees F are psychotrophs (cold tolerating). |
|
|
Term
| Growth Rate & Temperature |
|
Definition
Microbes grow over a range of temperatures. Growth is most rapid at the optimum temperature. Maximum growth rates are at 86 degrees F Rapid growth starts around 75 degrees and drops off around 100 |
|
|
Term
|
Definition
| The type of gas in the atmosphere surrounding food helps determine whether microbes will grow. Microbs which need oxygen to live are called aerobes. Lack of oxygen, or a vacuum, allows anaerobes to grow. Anaerobes could grow in canned or vacuum-packaged goods |
|
|
Term
|
Definition
| Microbes can not grow without water. Moisture in food is measured as available water (a(sub w) or water activity). Water activity is an indication of the water available for chemical and enzymatic reactions and microbial growth. Water activity is measured on a scale from 0 to 1.0. Most food has a high water activity |
|
|
Term
| a(sub w) & Microbial Growth |
|
Definition
Water Activity Food Item B Y M 1.0 Pure Water 0.97-0.99 Fresh fruits, veggies X X X 0.95-0.99 Fresh meat, fish X X X 0.90 Minimum for Bacteria X X X 0.75 Ham, Sausage, Jelly X X 0.87 Minimum for yeast X X 0.76 Cake icing, jam, honey X 0.70 Minimum for Mold X 0.50-0.60 Flour, dry pasta 0.20 Dry Cereal, sugar *Bacteria = B, Yeast = Y, Mold = M |
|
|
Term
| Strategies to Control Microbial Growth in Food |
|
Definition
To control growth, we can . . . - Limit access to food, often with packaging - Control pH, often with acids added as preservatives - Limit the amount of time that microbes are at an optimum growth temperature - Control the gaseous environment surrounding a food, often removing or limiting oxygen - Make moisture unavailable by drying food or adding solutes such as salt and sugar |
|
|
Term
You can't get food poisoning if you cook your food and eat it promptly. A. True B. False C. Don't know D. Try and see |
|
Definition
B: While thorough cooking is often an effective way of preventing food poisoning, there are some toxins that can even survive boiling. |
|
|
Term
Which of the following phrases correctly describes ph? A. Foods with pH values between 7 and 14 are considered acidic B. A pH of 7 is neutral C. The lower the pH value of a food, the lower the acidity D. A difference in pH of 1 unit is a small change in acid |
|
Definition
|
|
Term
Which of the following foods is not correctly paired with its approximate pH value? A. Meat: 6 B. Cheese: 5 C. Potatoes: 4 D. Tomatoes: 4 |
|
Definition
C: Potatoes have a pH of approximately 6.0; they are low in acid. Fruits such as oranges and tomatoes have a pH of 2 to 4. Most vegetables have a pH of 6 to 7. The pH of cheese can vary, but averages somewhere between 5 and 6. The pH of meat, chicken and milk is around 6 |
|
|
Term
If you start out with 1 bacterial cell, and a doubling time of 20 minutes, how many will you have after 3 hours? A. 60 B. 512 C. 32, 768 D. 262, 144 |
|
Definition
|
|
Term
Which of the following associations is not correct? A. Psychrophile: middle loving B. Thermophile: hot loving C. Mesophile: warm loving D. Psychrotroph: cold tolerating |
|
Definition
A: Psychrophiles are cold loving organisms |
|
|
Term
Which statement is not correct regarding water activity? A. Most of the food that we eat is very high in water activity B. Water activity is the amount of water available for chemical and enzymatic reactions and microbial growth C. In order of water activity: bacteria need the most water, then yeast, then mold. D. Microbes can't survive in a food with a water activity below 0.6 |
|
Definition
D: Microbes can often survive in very dry foods and on dry surfaces, but they can't grow in foods with a water activity below 0.6 |
|
|
Term
|
Definition
| Antibiotics are drugs that fight microbial diseases. Though natural selection or through environmental pressure, microbes can evolve to be resistant to antibiotics. This makes treatment of human diseases much more difficult |
|
|
Term
| How are antibiotics used? |
|
Definition
Therapeutic uses - to treat illness Sub-therapeutic levels - to prevent illness Growth promotion - to enhance weight gain in some animals And . . . in our homes |
|
|
Term
| Antibiotics use in our Homes |
|
Definition
Even if we aren't sick, most of us have antibiotics in our homes. We use antibacterial soaps and creams with abandon and we even brush our teeth with toothpaste containing an antibiotic. The active ingredient in these products is either triclosan or triclocarban; antibacterial agents which can select for resistance. |
|
|
Term
| Drug - Resistant Bacteria |
|
Definition
-Contributing factors: -Antibiotics are over-prescribed -Course of medication is not completed -Antibiotics have been heavily used in agriculture -Health care products with antibiotics have proliferated |
|
|
Term
| What is causing us to get sick? |
|
Definition
Cause of Illness # Cases # Deaths Bacteria 5 mil 1,500 Parasites 2.5 mil 800 Viruses 31 mil 2,700 Unknown agent ~40 mil ???? There are an estimated 76 million foodborne illnesses each year, resulting in 325,000 hospitalizations and 5,000 deaths each year. The loss to the U.S. economy is $5 billion dollars!! |
|
|
Term
|
Definition
There are 2 general ways that food can make you sick: 1. You eat food that contains harmful microbes, and these microbes cause an internal infection - a foodborne infection 2. Some microbes can grow in the food before you eat it, producing a toxin in the food and the toxin makes you sick - a foodborne intoxication |
|
|
Term
|
Definition
| If pathogens in food are swallowed, there is an incubation period - hours or days - before the symptoms of illness begin. Microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to muliply. Typicals symptoms are abdominal cramps, diarrhea and nausea. Most healthy adults recover from foodborne illness without medical intervention |
|
|
Term
|
Definition
Avoiding bacterial infections should be easy. But illness does occur because: -Microbes are found everywhere -Bacterial cells are protected: cell wall and capsule -Cells are often motile (flagella) -Bacterial cells produce toxins and enzymes |
|
|
Term
| Outbreaks of Foodborne Illness |
|
Definition
An outbreak of foodborne illness occurs when a group of people consume the same contaminated food and 2 or more of them get sick Food # Outbreaks # Illnesses Sea food 1,053 10,415 Produce 713 34,049 Poultry 580 17,661 Beef 506 13,873 Eggs 352 11,224 |
|
|
Term
| Ten Causes of Foodborne Illness |
|
Definition
Bacterial Pathogens: Salmonella, Campylobacter, Listeria monocytogenes, E. coli O157:H7, Clostridium botulinum, and Staphylococcus aureus Parasitic Diseases: Trichina spirallis Viruses: Norovirus, Hepatitis A Prion Diseases: scrapie, BSE (mad cow disease), CWD, and variant Creutzfeldt-Jakob Disease (CJD) |
|
|
Term
You can't get food poisoning if you thoroughly cook your food and eat it promptly True or False? |
|
Definition
|
|
Term
Which of the following groups has a greater risk of getting food poisoning than the others? A. Smokers B. Heavy antacid users C. People who drink alcohol at least once a week D. College students |
|
Definition
B Heavy antacid users are at greater risk of food poisoning. Stomach acid helps destroy/bacteria and attacks reduce the level of acid in your stomach. So people who routinely take attacks are more likely to get food poisoning |
|
|
Term
How many Salmonella bacteria does it take to give you food poisoning? A. Fewer than 10 B. About 200 C. At least 1,000 D. At least 1,000,000 |
|
Definition
|
|
Term
The first symptoms of food poisoning can occur: A. Within 30 minutes B. 24 to 72 hours after eating C. 4 to 6 weeks after eating D. Any of the above E. A and B only |
|
Definition
|
|
Term
80% of all food poisoning from meat and poultry is caused by: A. E coli 0157:H7 B. Salmonella and Campylobacter C. Staphylococcus D. Listeria |
|
Definition
B: Salmonella and Campylobacter cause 80% of all food poisoning illnesses - and 75% of all deaths - from contaminated meat and poultry. An estimated one in every 10 chickens sold in the U.S. is contaminated with Salmonella, and as many as 8 in 10 are contaminted with Campylobacter. Failure to cook poultry properly, or contaminating cooked foods or prodce with juice from raw chicken can lead to illness. |
|
|
Term
Which of the following is not a long-term complication of food poisoning? A. Rheumatoid arthritis B. Kidney disease C. Nerve damage D. Stomach Ulcers |
|
Definition
|
|
Term
| Bacterial Pathogen: Salmonella |
|
Definition
| Salmonella is responsible for 1.4 million illnesses and 582 deaths in the U.S. every year. Salmonella is a fecal pathogen. Contaminated foods are often of animal origin: beef, poultry, milk, or eggs, but vegetables may also become contaminated. Salmonellosis develops 12 to 72 hours after eating contaminated food. The illness is characterized by profuse, watery diarrhea, fever and abdominal cramps lasting 4 to 7 days |
|
|
Term
|
Definition
linked to consumption of contaminated EGGS. Eggs may be contaminated in two ways: 1. Fecal bacteria (Salmonella) on the surface 2. Transfer of Salmonella from the ovaries of infected laying hens into the yolk of an egg (transovarian infection). The yolk is a rich source of nutrients and the body of a hen (102 degrees F) supports rapid growth of Salmonella, a mesophile. |
|
|
Term
| The Caesar Salad & The Picnic Lunch |
|
Definition
Clock Time at 97 degrees F # Bacteria 8 a.m. 0 10 9 a.m. 60 80 10 a.m. 120 640 11 a.m. 180 5,120 12 p.m. 240 40,960 A salad dressing made with raw eggs and mishandled can readily cause foodborne illness |
|
|
Term
| The Danger Zone: 40 to 140 degrees F |
|
Definition
Its the temperature range where bacteria grow most rapidly, 40 to 140 degrees F. You will remember the lyrics from the rap song: Keep it cold (below 40 degrees) ...Keep it hot (above 140 degrees). This will keep food out of the danger zone and reduce the risk of foodborne illness. |
|
|
Term
| The Most Dangerous Woman in America |
|
Definition
| For much of her adult life, Mary Mallon was considered the most dangerous woman in America. Mary was a cook for wealthy families and a carrier of Salmonella typhi. A carrier is an infected person (or animal) having a disease but not showing signs of the disease. Mary contaminated food by not wathing her hands properly (fecal-oral route). Mary Mallon is known in history as Typhoid Mary |
|
|
Term
|
Definition
| Causes an estimated 2.4 million illnesses and 24 deaths in the U.S. each year. It is a fecal pathogen, most often found in the intestinal tract of POULTRY. The illness campylobacteriosis is characterized by diarrhea, cramping, abdominal pain and fever within 2 to 5 days after exposure. Most people recover completely, but some develp a rare neurological disease Guillain-Barre syndrome |
|
|
Term
|
Definition
| Most cases of campylobacteriosis are caused by handling raw poultry or eating raw or undercooked poultry. One way to become infected is to cut poultry meat on a cutting board, and then use the unwashed cutting board to prepare raw vegetables; this is known as cross contamination |
|
|
Term
|
Definition
| Causes 2,518 illness per year; roughly 20% of individuals with listeriosis die as a result. At increased risk are pregnant women and their unborn fetuses. Persons with weakened immune systems and the elderly are also at risk. Listeria is soil and water-borne. It is found in contaminated vegetables, RAW MILK, DELI MEATS, and soft cheeses. It is a psychrotroph. |
|
|
Term
|
Definition
| A deadly bacterium, with nearly 75,000 illnesses each year and 61 deaths. Most infections are linked to contaminated RAW GROUND BEEF. The organism is found on most cattle farms and is commonly found in petting zoos. It is a fecal pathogen, with muscle being contaminated during slaughter. The number of organims to cause disease is less than 10 |
|
|
Term
|
Definition
| E. coli O157:H7 infections begin 48 to 72 hours after exposure to contaminated food. Bloody diarrhea can progress to haemolytic uremic syndrome (HUS) and kidney failure. Antibiotics should not be used in the treatment of this infection |
|
|
Term
Which of the following phrases correctly describes Salmonella? A. Causes more cases of foodborne illness than any other bacteria B. Humans and animals can be carriers of this organism C. Most eggs in the grocery store have Salmonella on the outer shell D. Disease onset is usually 30 minutes |
|
Definition
B: Humans and animals can be carriers of Salmonella. The bacterium Campylobacter causes more cases of foodborne illness each year than Salmonella. Salmonella on the inside of the egg, deposited there by transovarian infection, is likely to cause illness; washing of eggs virtually eliminates fecal bacteria on the shell. Disease onset for foodborne infections such as Salmonella is generally 12 to 72 hours after eating a contaminated food. |
|
|
Term
Which of the following foods is not correctly associated with a primary food pathogen? A. Under-cooked chicken: Salmonella B. Raw-milk cheeses: Listeria C. Under-cooked hamburger: E. coli O157:H7 D. Under-cooked turkey: Campylobacter |
|
Definition
A: While Salmonella may be on chicken, there is a much greater risk of Campylobacter being on a chicken carcass – so Campylobacter is the primary food pathogen associated with poultry. Raw milk and cheeses made from raw milk are associated with Listeria. Deli meats are also primary sources of Listeria. Raw or undercooked hamburgers are primary sources of E. coli O157:H7 |
|
|
Term
Which of the following terms is not correctly described? A. Guillan-Barre syndrome: neurological disease B. Transovarian infection: contaminated egg whites C. Fecal-oral route to infection: improper hygiene D. Cross contamination: transfer of bacteria |
|
Definition
B:
Transovarian infection is associated with egg yolks which are contaminated as the egg is forming within the ovaries of a laying hen; egg whites have a high pH and do not readily support the growth of microorganisms. Guillan-Barre syndrome is a neurological long-term complication of campylobacteriosis. Fecal bacteria can contaminate food (that is then eaten) when hand-washing and other hygiene habits are poor
|
|
|
Term
|
Definition
| Causes botulism poisoning; a food intoxication. Growing C. botulinum produces paralytic nerve toxin. C. botulinum is commonly found in soil; it is a rod-shaped spore-forming anaerobe. Foodborne botulism has most often been associated with improperly home-canned food with low-acid content, i.e. meat and vegetables |
|
|
Term
| Life Cycle of a Spore-Forming Bacterium |
|
Definition
The vegetative cell (pink) forms a spore (green) in response to stress. The vegetative cell is destroyed, but the spore survives. Under proper conditions, the spore germinates and a new vegetative cell is formed Vegetative cell --> Sporulating cell --> Spore --> Spore germination --> Outgrowth --> Vegetative Cell |
|
|
Term
| Production of Botulism Toxin |
|
Definition
| Vegetative cells and spores of C. botulinum are found in soil. Toxin can from when spores and placed in an anaerobic environment of high pH (greater than 4.6) and at warm temperatures |
|
|
Term
|
Definition
| There are only about 25 cases of foodborne botulism each year; with a 50% to 100% mortality rate. The classic symptoms of botulism poisoning are: muscle weakness, double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing and dizziness. Eventually paralysis of the respiratory tract leads to death. An antitoxin can be administered |
|
|
Term
|
Definition
| The intestinal tract of infants are not as developed until at least one year of age. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. Infant botulism has been linked to the presence of spores in dust and to feeding honey to children under one year of age. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. |
|
|
Term
| Botox - A Toxin that Can Heal (or at least make you look good) |
|
Definition
| A purified from of botulism toxin used to treat medical conditions like uncontrolled muscle spasms or facial muscle seizures, or for purely cosmetic reasons. |
|
|
Term
| Staphylococcus aureus (Staph) |
|
Definition
| A common bacterium found on the skin; about 25% of humans are carriers of this bacterium and 200,000 persons get sick each year due to foodborne Staph intoxication. Staph produces a heat-stable toxin in food. Foods at risks of contamination with Staph and subsequent toxin production include sliced meat, pastries and sandwiches |
|
|
Term
|
Definition
Foodborne staph intoxication is fast-acting, with ingested toxins causing illness in as little as 30 minutes. Patients typically experience severe nausea, vomiting, stomach cramps, and diarrhea. One type of Staphylococcus aureus infection that has been in the news recently is MRSA - methicilling-resistant Staphylococcus aureus - an infection caused by a type of staph that is resistant to many commonly prescribed antibiotics. |
|
|
Term
|
Definition
Resistant to Commonly prescribed antibiotics Over several years MRSA is becoming one of the leading causes of skin infections in communities in places of cuts or scrapes or in places that hair grows. Can cause pneumonia or bone infections Still have some antibiotics that can treat them Transmitted through direct skin to skin contact and lack of cleanliness. Common in military bases, schools, dorms, etc. Can occur anywhere. Practice good hygiene, shower after exercise, cover skin abrasions, avoid sharing personal items, high touch surfaces should be kept clean |
|
|
Term
| Parasitic Foodborne Illnesses |
|
Definition
| A parasite is an organism that lives on or in a second organism (the host) from which it derives food. Trichinella spiralis is a parasitic roundworm. The parasite takes 3 forms: larvae (immature), mature roundworm, and cyst (encapsulated worm). |
|
|
Term
|
Definition
In the Hog -- Trichina cysts are digested, liberating larvae. Larvae mature to adult worms, burrow through the wall f the small intestine, enter the blood and penetrate muscle where they become encysted In Humans -- Raw or under-cooked pork is eaten and the process resumes |
|
|
Term
|
Definition
| Transmission occurs by the fecal-oral route. Signs of illness may take 4 weeks to develop: fatigue, abdominal pain, nausea, fever, and jaundice. Peak infectivity occurs 2 weeks before the onset of most symptoms. Implicated foods are shellfish fresh produce |
|
|
Term
|
Definition
| Transmitted through the fecal-oral route, with illness beginning 24 to 48 hours after exposure. The illness is brief, but severe, with projectile vomiting and profuse watery diarrhea. In recent years, roughly 15 cruise ships a year have had to return to port due to an outbreak of norovirus |
|
|
Term
Match the microorganism with the most appropriate term. Clostridium botulinum Contaminated Oysters Hepatitis A Undercooked Pork Trichinella Spiralis Improper Hand Washing Staphylococcus aureus Home-canned meat |
|
Definition
Clostridium botulinium - home-canned mean Hepatitis A - contaminated oysters Trichinella spiralis - undercooked pork Staphylococcus aureus - improper hand washing |
|
|
Term
Which of the following statements is not correct regarding botulism? A. The formation of botulism toxin requires an anaerobic environment B. The formation of botulism toxin requires a high acid environment C. Botulism toxin binds to nerve endings, causing paralysis D. Just a taste of botulism toxin can cause death |
|
Definition
B: he formation of botulism toxin requires a low-acid (high pH) environment; pH greater than 4.6. Toxin formation also requires an anaerobic environment and warm temperatures. Botulism toxin binds to nerve endings, causing paralysis and just a taste of a contaminated food can be enough to cause permanent damage or death. |
|
|
Term
Of the reproduction causes of foodborne illness each year, what is most as fault? A. Bacteria B. Parasites C. Viruses |
|
Definition
C: At approximately 31 million illnesses each year, viruses far outnumber bacterial foodborne illnesses (5 million) and parasitic illnesses (2.5 million). Of course, the cause of most foodborne illnesses is never determined. |
|
|
Term
| Prion Diseases: Transmissible Spongiform Encephalopathies |
|
Definition
Prion diseases, or transmissible spongiform encephalopaties (TSEs), are fatal neurodegenerative disorders. Types of TSEs scrapie (sheep) bovine spongiform encephalopathy (cattle) chronic wasting disease (deer and elk) Creutzfeldt-Jakob disease (humans) |
|
|
Term
|
Definition
Scrapie, a TSE in sheep was first noted in the early 1700s. The name 'scrapie' came from the tendency of infected animals to scratch or rub uncontrollably against surfaces. In 1986 the first case of bovine spongiform encephalopathy (BSE; mad cow disease) was noted in Europe, eventually leading to the slaughter of 4.5 million cattle |
|
|
Term
Animal Slaughter and 'Recycling' |
|
Definition
| Meat processors recover as many edible materials as possible from animal carcasses. Bones and meat which are left can be rendered (processed) into animal food in the form of meat-and-bone meal. Cattle that were fed scrapie-infected meat-and-bone meal also came down with a similar disease bovine spongiform encephalopathy (BSE or mad cow disease). |
|
|
Term
|
Definition
- BSE is a fatal neuro-degenerative disease in cattle - The disease appears in cattle over 6 years of ge - There is no diagnosis and no treatment - Brain of diseased animal takes on sponge-like appearance |
|
|
Term
|
Definition
A TSE of deer, elk and moose. The disease was discovered in the Wisconsin deer herd in 2002. To date, no strong evidence of CWD transmission to humans has been reported |
|
|
Term
|
Definition
| Kuru, a human TSE, has been noted in the Fore tribe, a cannibalistic stone-age tribe of Papua New Guinea. The disease is endemic in the Fore people due to their cannibalistic practices: The men of the tribe consume the flesh of deceased relatives; women and children consume the brain |
|
|
Term
| Classic Creutzfeldt-Jakob Disease |
|
Definition
| A human TSE, it is believed to occur sporadically, caused by spontaneous transformation of normal prion proteins into abnormal prions. This sporadic disease occurs worldwide, including the United States at a rate of approximately one case per 1 million population per year. In recent years, the United States has reported fewer than 300 cases of CJD a year |
|
|
Term
|
Definition
Classic CJD: - Median age - 68 years old - Duration of illness - 4 to 5 months - Incurable and always fatal - Diagnosis is confirmed on autopsy |
|
|
Term
| A new disease . . . variant CJD (vCJD) |
|
Definition
Charactersitic CJD vCJD Median age at death 68 28 Duration of illness 4-5 months 13-14 months Clinical Signs Dementia; Psychiatric/ early behavioral neurological symptoms Incidence 1/1,000,000 1/500,000 Brain pathology is also different |
|
|
Term
| Can a disease in cattle affect humans? |
|
Definition
Evidence links BSE in cattle and vCJD in humans. Researchers refer to this as 'crossing the species barrier.' A disease in cattle has moved to humans And how did humans become infected? By consuming animal products contaminated with prions: ground beef recovered from the spinal column, muscle tissue contaminated with brain matter during slaughter, contaminated intestinal material, and so forth |
|
|
Term
Two Types of Food Additives |
|
Definition
Direct Food additives Indirect food additives |
|
|
Term
|
Definition
| A food additive is any substance that becomes part of a food product when added either directly or indirectly |
|
|
Term
|
Definition
| Chemicals intentionally added to food during processing (sugar, salt, vitamins) |
|
|
Term
|
Definition
Chemicals that make their way into food during production, processing, storage, or packaging (plasticizers and machine oils) |
|
|
Term
| Information About Direct Food Additives |
|
Definition
Americans consume 150 pounds of food additives per year. The most common: -Sugar * -Corn Syrup * -Dextrose * -Salt *Sweetners - 130 pounds per person per year Most food additives are used in very small amounts, less than 1 gram per person per year (acidulants, preservatives, leaveneing agents, flavors, vitamins, colorants and non-nutritive sweetners) |
|
|
Term
| Regulation of Food Additives |
|
Definition
-GRAS substances are Generally Recognized As Safe based on a history of safe use in the food supply. Examples include salt, sugar, spices and vitamins -Regulated Food Additives are deemed safe based on animal studies. Examples include aspartame and yellow # 5 -Approval as a GRAS substance or regulated food additive limits the type of food in which an additive can be used, maximum amounts, and how it should be listed on the label |
|
|
Term
| Functional Classification |
|
Definition
Additives may be used in foods for 4 main reasons: 1. To maintain freshness by preventing spoilage or oxidative breakdown. 2. To improve acceptability by adding color or flavor. 3. To maintain product consistency or provide leavening 4. To improve or maintain nuritional value through the addition of vitamins and minerals |
|
|
Term
| Additives that Maintain Freshness |
|
Definition
Preservatives maintain freshness by preventing microbial growth. Compounds that act as preservatives are: -Benzoates (benzoic acid, sodium benzoate) -Propionates (proprionic acid, calcium proprionate) -Sorbates (sorbic acid, potassium sorbate) -Sulfites, Nitrites |
|
|
Term
| Antioxidants Maintain Freshness |
|
Definition
Antioxidants maintain freshness by interfering with the reaction of oxygen with foods. By preventing oxidative reactions, antioxidants stabilize quality and prevent color and flavor change. Common food antioxidants are: -ascorbic acid (vitamin C) -tocopherols (vitamin E) -EDTA (a sequestrant) -BHA and BHT |
|
|
Term
| Improve Acceptability: Colors & Flavors |
|
Definition
| Food colorants may be 'natural' or synthetic. Flavoring agents are added to food to add flavor where little or no flavor existed, or to intensify, modify, or mask existing flavors. Flavoring components may be natural such as sugar, high fructose corn syrup, honey, spices, and vanilla; or synthetic such as artificial sweetners (aspartame, sucralose, acesulfame K, sunette) or flavorings used in many candies and confections |
|
|
Term
|
Definition
| Flavor enhancers intensify the flavor of savory or salty foods without adding any flavor of their own: monosodium glutamate (MSG), disodium inosinate and disodium guanylate. Flavor enhancers are added to foods such as salty snacks, soups, and seasoning mixes. Hydrolyzed protein and yeast extract also serve to enhance flavor |
|
|
Term
| Maintain Product Consistency |
|
Definition
| Emulsifiers give products a consistent texture and prevent them from separating: lecithin, mono- and diglycerides. Stablizers and thickeners give products a smooth, uniform texture: fibers (pectin, gums, carrageenan) and starches (food starch, modified food starch) |
|
|
Term
|
Definition
| Yeasts produce carbon dioxide as they feed on sugar. This carbon dioxide can be used to leaven bread dough. Chemical baking powders contain acidic and alkaline components which produce carbon dioxide when mixed with liquid; providing leavening for cakes, crackers, and cookies |
|
|
Term
| Improve or Maintain Nutritional Value |
|
Definition
Enriched - the level of nutrients already present in a food has been increased to meet a specific federal standard (e.g. vitamins and minerals added to flour) Fortified - nutrients added during processing that are not normailly present in a food (e.g. calcium and vitamin D added to orange juice) |
|
|
Term
Which of the following associations is not correct?
A. Salmonella: fecal-oral route to disease B. E. Coli 0157:H7: toxin produced in small intestine affects kidneys C. Listeria: fecal bacteria that may be found in raw milk D. Campylobacter: Long-term neurological illness |
|
Definition
|
|
Term
Most symptoms of foodborne illness appear within 30 minutes after eating True or False?? |
|
Definition
|
|
Term
How can you tell if a chicken egg is contaminated with Salmonella A. the egg hasnt been kept refrigerated B. the shell is cracked C. the shell has dried feces on it D. there is no way to tell |
|
Definition
|
|
Term
Match each pathogen with the most appropriate term. Choose carefully, there is one best choices for each microorganism -cream-filled pastry 1. Salmonella Enteritidis -shellfish 2. Salmonella typhi -old deli meats 3. Campylobacter jejuni -skin wounds resistant 4. Listeria momocytogenes to antibiotic treatment -undercooked chicken 5. E. coli 0157:H7 -undercooked hamburger 6. Clostridium botulinum -raw eggs 7. Staphylococcus aureus -fecal-contaminated 8. Hepatitis A water or food -improperly canned meat 9. Trichinella spiralis |
|
Definition
cream-filled pastry - 7 shellfish - 8 old deli meats - 4 skin wounds resistant to antiobiotic treatment - 9 undercooked chicken - 3 undercooked hamburger - 5 raw eggs - 1 undercooked pork - 10 fecal-contaminated water or food - 2 improperly canned meat - 6 |
|
|
Term
According to the reading, the work of the Poison Squad was used to determine the metabolic effect of chemical compounds on humans True or False?? |
|
Definition
|
|
Term
| The primary threat of cancer from food is the food itself, not pesticides and other contaminates |
|
Definition
|
|
Term
Health claims link a food or food substance with its role in health or a disease-related condition True or False |
|
Definition
|
|
Term
Which is the phase of microbial growht where the fastest increase in numbers occurs? A. Death B. Log C. Stationary D. Lag |
|
Definition
|
|
Term
Match the term with the appropriate color: Purple red 1. chlorophyll green 2. pheophytin red/yellow/orange 3. myoglobin cherry red 4. oxymyoglobin olive green 5. anthoxanthin creamy white 6. carotenoid |
|
Definition
purple red - 3 green - 1 red/yellow/orange - 6 cherry red - 4 olive green - 2 creamy white - 5 |
|
|
