intro to food and food sci lecture exam

food and drug act of 1906

ban foreign and interstate traffic in adulterated and mislabeled food and drug products.

dietary supplement health and education act

FDA does not test dietary supplements before they are sold to consumers and they don’t have the authority to approve dietary supplements before they are marketed

food safety modernization act 2011

tracking system to pinpoint contaminated products quickly as it moves through the food chain, developed regulations against intentional food contamination, created standards for the safe growing and harvesting of produce, and requires food facilities to have written plan for food safety

usda

inspects and grades meats, poultry, and eggs. grades dairy, grains, fruits, and veggies

fda

inspections, labeling, food additives, research, and education

epa

pesticides

cdc

foodborne illness

us department of commerce

fish

federal trade commission

fair advertising

department of treasury

alcohol

nutrition labeling and education act

required nutrient facts labels on most foods by 1994

nutrition facts panel

daily value based on diet of 2000 calories and derived from Daily Reference Values, micronutrients vit d and potassium replaced with vitamins a and c, serving size reflects realistic serving

food labeling exemptions

raw foods, bulk food, deli and bakery items, foods w insignificant amount of nutrients, infant formula, foods in packages w surface area less than 12 in²

principal display panel (front panel)

common name of food, type of food vs product name, standards of identity, net quantity of contents, sometimes ingredient panel

rear panel (nutrition information)

ingredient list (sometimes), name and location of manufacturer, packer or distributor, nutrition information

food allergy

immune response to protein

food intolerance

inability to digest a food due to an enzyme deficiency

food sensitivity

general term encompassing other adverse reactions to foods

Food allergen labeling and consumer protection act

requires manufacturers to provide warnings on labels of foods containing items that could cause allergic reactions

8 food allergens for USA

wheat, eggs, peanuts, tree nuts, fish, shellfish, soy, and milk

food allergens for EU

eggs, peanuts, tree nuts, fish, soy, milk, fish, cereals containing gluten, crustaceans, mollusks, celery, mustard, sesame, sulfites, lupin

allergen label

packaged foods must have one, fresh fruits and veggies don’t need one, highly refined oils derived from 8 major allergens don’t need to comply w FALCPA allergen labeling requirements, and doesn’t require “may contain” or “processed in a facility that…” claims

outbreak

occurence of 2 or more cases of a similar illness resulting from the ingestion of a common food

foodborne illness

illness transmitted to humans by food: 48 mil illnesses, 128000 hospital stays, and up to 3000 deaths.

food

any substance, ice, beverage, or ingredient intended for and used or sold for human consumption

physical hazards of foodborne illness

presence of a foreign object in a food. hair, glass, bone, metal, plastic

chemical hazards of foodborne illness

presence of harmful chemicals in food.

food additives: pesticides, herbicides, fertilizers, industrial chemicals

plant toxins: certain mushrooms, herbs, and fruit pits

animal toxins: certain seafood toxins, ciguatera fish poisoning, histamine food poisoning, red tide

toxic metals: lead, arsenic, mercury

ciguatera fish poisoning

most common toxin-related food poisoning in the US. toxin is not destroyed by heating. found in fish from tropical waters.

histamine food poisoning

excessive _____ accumulation in the fish. occurs when fish haven’t been chilled immediately after being caught.

red tide

results from rapid growth of reddish marine algae. shellfish/fish that ate the algae before poisonous

biological hazards of foodborne illness

presence of microorganisms in food: bacteria, molds viruses

—bacteria: one celled microorganisms in air, soil, water, and/or organic matter. pathogenic bacteria responsible for >90% of foodborne illness

—molds: type of fungus that reproduce by spores, grow readily on dry foods, and thrive at room temperature. mycotoxin is a toxin produced by a mold. produces furry growth on organic matter called bloom

—viruses: need living cell to multiply, all viral transmission into food supply occur via oral-fecal route. norovirus is most common cause of gastroenteritis in US bc it causes inflammation of the stomach and intestines, diarrhea, nausea and vomiting, stomach cramps or pain, and the typical cotaminant is food handlers.

top 3 biological hazards in US: campylobacter, norovirus, salmonella

unacceptable contaminant

deli meats have high risk for listeria contamination bc of post-processing contamination, refrigeration tolerance of listeria, moist environment, and ready-to-eat nature

preventing foodborne illness-personnel

personal hygiene habits and uniform

preventing foodborne illness- vulnerable foods

• examples: eggs, poultry, meats, cottage cheese, milk, tofu, hydrated legumes

• high water content/water activity

• high protein content

• low acid content

preventing foodborne illness—storage

bacteria grow rapidly within these ranges

time : 2-4 hours

temperature: 40 F — 140 F

preventing foodborne illness— food preparation

pre-preparation

• discard food exposed to danger zone temperatures

  • after 2 hours actual time OR 4 hours cumulative time

  • practice first in first out principle when utilizing ingredients

• thawing:

  • refrigerator

  • under running water or run cold water over meat wrapped in plastic

  • microwave w continuous cooking afterwards

• cross-contamination: process by which bacteria or other microorganism are unintentionally transferred from 1 substance or object to another, w harmful effect

  • no contact btwn food and contaminated surfaces, regularly clean preparation surfaces and utensils, separate preparation surfaces for raw meat and veggies, store raw meat on bottom shelf of fridge, clean tops of cans before opening, avoid double dipping

cooking

• failing to heat food to its minimum internal temperature

• failing to cool food properly

• failing to reheat food to its minimum internal temperature

holding

• keep out of TDZ

• held food must be sold or served within 4-6 hours. hot=4, cold=6

• must be discarded after exceeding time limit

• temp checked at beginning and every 2 hours

• food must be covered as much as possible

cooling

• fda requires food reach at least 41 F within 4 hours or less

• use shallow containers, reduce food size, put in ice bath, blast chiller

reheating

• within 2 hours before being served, all hot foods must be reheated to at least 165 F for 15 sec

serving

all food consists of same 6 basic nutrients…

water, carbs, lipids, proteins, vitamin, minerals

carbs, fats, proteins, alcohol

organic compounds that can be broken down by the body to release energy, measured in kcal, and needed to sustain life

water and minerals

inorganic compounds, substances that don’t contain carbon and don’t provide kcals

vitamins

organic compounds that dont provide calories

water

humans have 60-70%, losing 10% results in death

water in foods

form hydrogen bonds w each other and w other molecules (sugar, starches, and proteins)

is free or bound

• free: largest amount and easily separated from food

• bound: incorporated into the chemical structure of food and not easily removed

phases of water

solid—32 F, liquid: 33-212 F, gas 212+ F

water boiling point

• reached when the pressure of the atmosphere pushing down on earth is equal to the pressure produced by steam (vapor pressure)

• increases when salt or sugar is added bc of dilution of solvent and molecules binding to water

  • vapor pressure decreases and more energy required to increase pressure to the point that water is converted to steam

heat of vaporization

amount of heat required to convert liquid to a gas

water as a transfer medium for heat

• determines cooking method—moist heat or dry heat

• transfers and moderates heat

• transfers heat more efficiently

• high specific heat buffers against temperature changes

convection

transfer of heat through movement of liquid

conduction

transfer of heat through direct contact of objects

radiation

heat transfer through electromagnetic waves

water as an universal solvent

3 types of dispersion: solution, colloidal dispersion, coarse dispersion

solution

completely homogenous mixture of a solute (usually a solid) COMPLETELY dissolved in a solvent (usually a liquid). solute no longer exists as a solid

example—salt water

colloidal dispersions

• substance where the dispersed insoluble particles are suspended throughout another substance

  • colloids: proteins, starches, fats

  • never totallly dissolve

• emulsion

• example: milk, ice cream

emulsion

liquid dispersed in another liquid in which it is usually incapable of being mixed

coarse dispersion

solute will eventually settle out of solvent

suspension

example: cornstarch slurry

vitamins and minerals in food

1. vitamin and mineral fortification and or enrichment

2. antioxident preservation

3. sodium preservation

enrichment

nutrients added back to food after being lost in processing

whole wheat flour —> refined wheat flour

fortification

nutrients added to food that weren’t there naturally. reduces deficiencies and amplifies nutrients

iodized salt, vitamin D in milk, etc

antioxidant preservation

antioxidants: vit a, c, and e, and the mineral selenium

compounds that neutralize free radicals and increase shelf life by preventing or delaying process of oxidation

• otherwise unstable molecule that’s extremely reactive can damage cells

sodium preservation

limits water availability for microbial growth like bacterial, molds, and yeasts

acids

substances that donate hydrogen ions (H+)

bases

substances that donate hydroxyl ions (OH-)

pH scale

numerical representation of hydrogen (H+) ion concentration in a liquid

fruit

pulpy, edible material that grows around seets after a plant has flowered

avocados, bananas, peaches, raspberrys

vegetable

any other part of the edible plant that isn’t a fruit

fruit impersonating vegetables

bell pepper, tomatoes, eggplant, okra, squash, cucumber

plant cells

• cell walls—structural support

• fibrous compounds contribute to strength of wall

  • cellulose

  • hemicellulose

  • pectin

  • lignin

• specialized storage structures

  • in plant cells, they’re responsible for starch content, color, water, volume, and flavor

  • substances stored in organelles called plastids

    • leucoplasts

    • chromoplasts

    • vacuoles

fiber in cell walls

• cellulose—long chains of glucose

  • humans unable to digest bc they lack the enzyme necessary to break it down into the glucose molecules that the body can use

• intra and intercellular cement that gives firmness & elasticity to cells

  • hemicellulose: mushy at high pH; dissolves with cooking

  • pectic compounds: play a role in fruit ripening

• lignin

  • non-carbohydrate

  • as veggies mature, their lignin concentration increases

  • must be removed—cannot be softened via cooking

structure of plant cells

• plastids—organelles that store substances like starch and pigments

• starch content: leucoplasts—store starch and water

• color: chloroplasts—contain chlorophyll (green) pigment

• color: chromoplasts—contain carotene (orage) or xanthophyll (yellow or brown) pigments

• texture: vacuoles—store water

• flavor: vacuoles—store flavor compounds (saccharides, salts, and organic acids, which contribute to pH/acidity and flavor)

• intercellular air spaces—plants don’t fit tightly next to each other

  • adds volume and crispness

  • air space between cells influence textural differences between fruits and veggies

carotenoids

• yellow, orange, red

• alpha, beta, gamma, lycopene, xanthophylls

chlorophylls

• green

• makes photosynthesis possible

• chlorophyll degraded in older plants causing underlying pigments to show

• blanching enhances green color by removing intercellular air

flavonoids

• anthocyanins (blue-red); anthoxanthins (cream/white); betalains (purplish-red)

phytochemicals:

• research indicates that fruits and veggies carry this and may function to protect health as antioxidents, phytoestrogens, anti-inflammatory agents