Shared Flashcard Set

Details

Food Science Test 1
All nighter? I think so.
36
Health Care
Undergraduate 3
01/31/2011

Additional Health Care Flashcards

 


 

Cards

Term
Bacillus cereus common name of illness, onset after ingestion, signs & symptoms, duration, and food source
Definition
B. cereus food poisoning

10-16 hrs

abdominal cramps, watery diarrhea, nausea

24-48

meats stews, gravies, vanilla sauce
Term
campylobacter jejuni common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
clostridium botulinum common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
cryptosporidium common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
cyclospora cayetanensis common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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)
Term
E. Coli (escherichia coli) producing toxin common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
E. coli O157:H7 common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
Hepatitis A common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
Listeria monocytogenes common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
noroviruses common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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.
Term
Salmonella common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
Staphylococcus aureus common name of illness, onset after ingestion, signs & symptoms, duration, and food sources
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
Term
Vibrio onset, signs symptoms, duration, sources
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)
Term
Organic
Definition
At least 95% content is organic
by weight (excluding water and salt.)
May use seal.
Term
100% Organic
Definition
May use USDA Organic
Seal.
Term
Made with organic
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.
Term
Four product development stages
Definition
Concept
Development
Scale-Up
Commercialization
Term
USDA regulation

vs

FDA regulation
Definition
USDA Meat, fish, Poultry, dairy, grains, fruits, vegetables and eggs

FDA almost everything else
Term
What food does the department of commerce regulate?
Definition
Fish
Term
What "food" does the department of treasury regulate?
Definition
Alcohol
Term
4 Divisions of the FDA
Definition
FNS

AMS

FSA

FSIS
Term
Food Adulteration
Definition
-Concealed defect
•Increase in bulk weight or reduced in strength
•Contains a coloring agent (not approved)
Term
GMP (definition as well)
Definition
Good Manufacturing practice

Regulations that define requirements for acceptable sanitary operations in food plants, including maximum allowance for filth and contaminants
Term
Free (4)
Definition
–<5 calories, <0.5 gm total fat, sat fat, sugar, <2 mg cholesterol, <5 mg Na
Term
Low
Definition
–<40 calories, <3 gm total fat, <1 gm sat fat, <20 mg cholesterol, <140 mg Na (sugar not defined)
Term
Reduced/Less
Definition
25% fewer calories, total fat, sat fat, cholor Na
Term
Light/Lite
Definition
50% fewer calories, fat, sat fat, chol, Na
Term
Molds (6)
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
Term
Yeast (4)
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
Term
5 Foods most likely to be contaminated
Definition
Seafood/Shellfish
•Fruits & vegetables
–Leafy greens (363), tomato,
–Sprouts, berries
•Poultry
•Beef/Dairy
•Pork
Term
Psychrophiles
Definition
Require low temperature for growth

Phychrophiles grow optimally at 0-5°C
Term
Mesophiles
Definition
Mesophiles grow at temperatures between 20-45°C
Term
Thermophile
Definition
Thermophiles grow optimal at or above 55°C
Term
Food Born Illness Control (6)
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
Term
GRAS
Definition
Generally Recognized As Safe
Term
8 Allergens Labeled
Definition
* Milk
* Eggs
* Peanuts
* Tree nuts
* Fish (such as bass, cod, flounder)
* Shellfish (crab, lobster, shrimp)
* Soy
* Wheat
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