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Definition
| a source of danger, used to refer to circumstances in which harm is possible under normal conditions of use. |
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Definition
| the ability of a substance to harm living organisms. All substances are toxic if high enough concentrations are used. |
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| a measure of the probability and severity of harm. |
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| Food and drug administration. one of the agencies that sets safety standards. |
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Definition
| illness transmitted to humans through food and water that contains infectious agents or poisonous substances. This is commonly known as food poisoning. |
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Definition
| a microorganism capable of producing disease |
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Term
| What are some of the populations most vulnerable to foodborne illness? |
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Definition
| pregnant women, very young, very old, sick, or malnourished people; those with weakened immune system (as in AIDS). |
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Definition
| centers for disease control--monitors foodborne illness |
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| foodborne illness can be caused by either a ________ or an _________. |
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Definition
| infection (campy, E. Coli, Hep A) or an intoxication (botulism, staph) |
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Definition
| a microorganism capable of producing disease |
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Definition
| heat processing of food that inactivates some, but not all, microorganisms in the food; not a sterilization process. Bacteria that cause spoilage are still present. |
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| Hazard Analysis Critical Control Points (HACCP) |
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Definition
| a systematic plan to identify and correct potential microbial hazards in the manufacturing, distribution and commercial use of food products; commonly referred to as "HASS-ip" |
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Definition
| the contamination of food by bacteria that occurs when the food comes into contact with surfaces previously touched by raw meat, poultry or seafood. |
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Definition
| 40-140F. Do not keep foods between these temps for more than 2 hours or for more than 1 hour when the air temp is greater than 90F |
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Definition
| effects intestines, central nervous system but NOT muscle tissue |
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Term
| t or f, you can contract avian flu from eating poultry. |
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Definition
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Term
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Definition
| sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves. |
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Term
| UHT (ultra high temp treatment) |
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Definition
| sterilizing a food by brief exposure to temps above those normally used. |
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Definition
| substances that make a food impure and unsuitable for ingestion |
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Definition
| the extent to which a contaminant lingers in the environment or in the human body. |
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Definition
| the accumulation of contaminants in the flesh of animals high on the food chain |
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Definition
| an organic compound containing one or more atoms of a halogen--fluorine, chlorine, iodine or bromine. |
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Term
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Definition
| classic case of acute contamination occurred in 1953 when a number of people in Minamata Japan became ill. |
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Definition
| toxic organic compounds used in pesticides, paints and flame retardants. |
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Definition
| environmental protection agency |
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Definition
| a poisonous narcotic-like substance present in potato peels and sprouts |
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Definition
| government agencies set a tolerance level for each pesticide which is the maximum amount of residue permitted in a food when a pesticide is used according to label directions |
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| EPA and FDA roles in pesticide regulation |
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Definition
| EPA sets tolerance levels. FDA then enforces them by monitoring levels. |
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Definition
| FDA may invoke a certification requirement that forces manufacturerers at their own expense to have their foods periodically inspected and certified safe by an independent testing agency. |
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Term
| Total Diet Study (Market Basket Survey) |
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Definition
| tests dietary intakes of pesticide residues as appropriate for different age and gender groups. |
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Definition
| substances not normally consumed as foods but added to food either intentionally or by accident. |
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Term
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Definition
| antimicrobial agents, antioxidants and other additives that retard spoilage or maintain desired qualities, such as softness in baked goods. |
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Term
| generally recognized as safe (GRAS) |
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Definition
| food additives that have long been in use and are believed safe. First established by the FDA in 1958, the GRAS list is subject to revision as new facts become known. |
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Definition
| a clause in the food additive amendment to the food, drug, and cosmetic act that states that no substance that is known to cause cancer in animals or human beings at any dose level shall be added to foods. |
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Term
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Definition
| additives must be 100 times below the lowest level that is found to cause any harmful effect, that is, at a 1/100 margin of safety. |
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Term
| intentional food additives |
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Definition
| additives intentionally added to foods, such as nutrients, colors and preservatives |
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Term
| examples of intentional food additives: |
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Definition
| antimicrobial agents, antioxidants, colors, flavors, emulsifiers and gums, nutrients |
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Term
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Definition
| salts added to food to prevent botulism. ex: sodium nitrite used to preserve meats. |
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Definition
| derivitives of nitrites that may be formed in the stomach when nitrites combine with amines. nitrosamines are carcinogenic in animals. |
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Definition
| salts containing sulfur that are added to foods to prevent spoilage |
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Term
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Definition
| preservatives commonly used to slow the development of off-flavors, odors, and color changes caused by oxidation. |
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Term
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Definition
| commonly used as a flavor enhancer. on the GRAS list. |
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Term
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Definition
| an acute, temporary intolerance rxn that may occur after the ingestion of the additive MSG. symptoms: burning sensation, chest and facial flushing, throbbing headaches. |
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Term
| indirect or incidental additives |
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Definition
| substances that can gt into food as a result of contact during growing, processing, packaging, storing, cooking, or some other stage before the foods are consumed; sometimes called "accidental additives" |
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Term
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Definition
| by-products of chemical manufacturing, incineration, chlorine bleaching of paper pulp and other industrial processes. dioxins persist in the environment and accumulate in the food chain. |
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Term
| bovine growth hormone (BGH) |
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Definition
| a naturally occurring hormone produced in the pituitary gland of a cow. promotes growth. is now produced for agricultural use by bacteria. |
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Term
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Definition
| suitable for drinking, 1% of the earth's water is potable. |
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