Term
| Bacillus cereus common name of illness, onset after ingestion, signs & symptoms, duration, and food source |
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Definition
B. cereus food poisoning
10-16 hrs
abdominal cramps, watery diarrhea, nausea
24-48
meats stews, gravies, vanilla sauce |
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Term
| campylobacter jejuni common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
campylobacteriosis
2-5 days
diarrhea, cramps, fever, and vomiting; diarrhea may be bloody
2-10 days
raw and undercooked poultry, unpasteruized milk, contaminated water |
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Term
| clostridium botulinum common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
Botulism
12-72 hours
vomiting diarrhea, blurred, vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death,
variable duration
improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil, bottled garlic |
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Term
| cryptosporidium common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
intestinal crptosporidiosis
2-10 days
diarrhea (usually watery), stomach cramps, upset stomach, slight fever
may be remitting and relapsing over weeks to months
uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water |
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Term
| cyclospora cayetanensis common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
cyclosporiasis
1-14 days usually at least 1 week
diarrhea (usually water), stomach cramps, upset stomach, slight fever,
may be remitting and relapsing over weeks to months
various types of fresh produced (imported berries, lettuce, basil) |
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Term
| E. Coli (escherichia coli) producing toxin common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
E. coli infection
1-3 days
watery diarrhea, abdominal cramps, some vomiting
3-7 days or more
water or food contaminated with human feces |
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Term
| E. coli O157:H7 common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
Hemorrhagic colitis
1-8 days
severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure.
5-10 days
undercooked beef, unpasteurized milk and juice, raw fruits and vegetables, and contaminated water |
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Term
| Hepatitis A common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
Hepatitis
28 days average (15-50 days)
diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain
variable, 2 weeks - 3 months
undercooked beef, unpasteurized milk and juice, raw fruits and vegetables, and contaminated water |
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Term
| Listeria monocytogenes common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
FACULTATIVE ANAEROBE AEROBE
can survive refrigeration
listerosis
9-48 hrs for gastrointestinal symptoms, 2-6 weeks for invasive disease
fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild-fluu-like illness, and infection can lead to premature delivery or stillbirth. The eldery or immunocompromised patients may develop bacteremia or meningitis.
variable
unpasteurized milk, soft cheeses made with unpasteruized milk, ready to eat deli meats |
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Term
| noroviruses common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
variously called viral gastroenteritis, winter diarrhea, acute non-bacterail gastroenteritis, food poisoning, and food infection
12-48 hrs
nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children.
12-60 hrs
raw produce, contaimiated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters. |
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Term
| Salmonella common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
salmonellosis
6-48 hours
diarrhea, fever, abdominal cramps, vomiting
4-7 days
eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables |
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Term
| Staphylococcus aureus common name of illness, onset after ingestion, signs & symptoms, duration, and food sources |
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Definition
Staphylococcal food poisoning
1-6 hours
sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.
24-48 hours
unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries |
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Term
| Vibrio onset, signs symptoms, duration, sources |
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Definition
1-7 days; 4-96 hours
diarrhea, abdominal cramps/pain, ever, can be fatal with liver disease or weakened immune systems
2-8 days
undercooked or raw seafood, such as shellfish (ESPECIALLY OYSTERS) |
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Term
|
Definition
At least 95% content is organic
by weight (excluding water and salt.)
May use seal. |
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Term
|
Definition
May use USDA Organic
Seal. |
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Term
|
Definition
-70-95%-Processed products that contain at least
70 percent organic ingredients
– Front panel may display phrase "Made with
Organic" followed by up to three specific
ingredients. May not use seal. |
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Term
| Four product development stages |
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Definition
Concept
Development
Scale-Up
Commercialization |
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Term
USDA regulation
vs
FDA regulation |
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Definition
USDA Meat, fish, Poultry, dairy, grains, fruits, vegetables and eggs
FDA almost everything else |
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Term
| What food does the department of commerce regulate? |
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Definition
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Term
| What "food" does the department of treasury regulate? |
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Definition
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Term
|
Definition
|
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Term
|
Definition
-Concealed defect
•Increase in bulk weight or reduced in strength
•Contains a coloring agent (not approved) |
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Term
|
Definition
Good Manufacturing practice
Regulations that define requirements for acceptable sanitary operations in food plants, including maximum allowance for filth and contaminants |
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Term
|
Definition
| –<5 calories, <0.5 gm total fat, sat fat, sugar, <2 mg cholesterol, <5 mg Na |
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Term
|
Definition
| –<40 calories, <3 gm total fat, <1 gm sat fat, <20 mg cholesterol, <140 mg Na (sugar not defined) |
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Term
|
Definition
| 25% fewer calories, total fat, sat fat, cholor Na |
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Term
|
Definition
| 50% fewer calories, fat, sat fat, chol, Na |
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Term
|
Definition
Unior multi cellular organisms
–Grow in tangled mass ‘mycelium’
–Smaller filaments ‘hyphae’ atop mycellium
–Spore production on hyphae
–Spores allow for spread via wind/water transort
–Potential to produce mycotoxins |
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Term
|
Definition
Yeasts are unicellular and tend to grow as single cells, round or oval shaped
•Naturally occurring in our body (gi, urinary tract, lung etc)
–Pneumocystis jirovecii
•PCP in HIV/AIDS
–Candida Albicans
•Yeast infections
•Thrush |
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Term
| 5 Foods most likely to be contaminated |
|
Definition
Seafood/Shellfish
•Fruits & vegetables
–Leafy greens (363), tomato,
–Sprouts, berries
•Poultry
•Beef/Dairy
•Pork |
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Term
|
Definition
Require low temperature for growth
Phychrophiles grow optimally at 0-5°C |
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Term
|
Definition
| Mesophiles grow at temperatures between 20-45°C |
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Term
|
Definition
| Thermophiles grow optimal at or above 55°C |
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Term
| Food Born Illness Control (6) |
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Definition
| high heat kills all food borne microbes, -Staphylococcus toxins are not affected, but microbes are. Thus generally heat processing of canned food items will control C.botulinum, freezing retards growth of most microbes, pH, decreased exposure to air |
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Term
|
Definition
| Generally Recognized As Safe |
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Term
|
Definition
* Milk
* Eggs
* Peanuts
* Tree nuts
* Fish (such as bass, cod, flounder)
* Shellfish (crab, lobster, shrimp)
* Soy
* Wheat |
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