Intro Foods Quiz 1 FN-2810

Food skills

-plan, purchase, store, prepare, serve
-complex, interrelated, person-centered set of skills necessary to prepare safe, nutritious, and culturally-acceptable meals

Decline in Food Skills

-Increase and normalization in/of processed, pre-prepared, and convenience foods
-lack of transference

Planning - Food Skill

Meal planning activities before grocery shopping:
-74% reported writing a grocery list
-62% plan meals before grocery shopping

Transference of Skills - Food Skill

-Child exposure to food preparation has declined
-Evidence supports association between preparing foods and making healthier food choices

Knowledge - Food Skill

-Overall healthy eating, food safety, label reading
-65% select foods based on nutrition labels while grocery shopping
-Better food skills = higher fruit/veg consumption, better eating habits and health

Common Food Skill Barriers

-Lack of time
-Insufficient skills
-"Not my responsibility"

Food Conceptualisation

-63% of people adjust a recipe to make it healthier
-Typically women, higher income, higher education

Individual Factors Affecting Food Decisions

-Food and nutrition knowledge
-Food skills
-Self-efficacy and confidence

Societal Factors Affecting Food Decisions

Ecologic (external) factors: Food systems, SDOH, socio-cultural influences and eating practices

Knives and Knife Skills

-Knives for specific purpose
-Chef's knife for chopping, slices, mincing

Food Quality

-Degree of excellence of foods (taste, appearance, nutritional quality, bacteriological or keeping quality)

Subjective Food Quality Evaluation

-Sensory evaluation by humans
-variable results
-detect changes and determine acceptability
-product development and marketing
-time-consuming, expensive

Objective Food Quality Evaluation

-Physical and chemical techniques by equipment
-Repeatable results
-Cannot determine consumer acceptance
-Quality control
-Faster, cheaper

Sensory Evaluation

A scientific discipline used to evoke, measure, analyze, interpret reactions to characters of products, perceived by all 5 senses

Flavour

-Combination of odor/taste/texture ("mouth feel")
-Can be produced by interaction of chemical molecules

Sensory characterisitics

Appearance, taste, odor, flavour, texture, sound

Taste

-Usually most influential sense affecting food selection
-Sweet, sour, bitter, salty, umami

Taste buds

-Located on sides and base of papillae (tongue, roof of mouth, throat)
-Individual taste buds contain tiny taste receptors, nerve fibres carry message from taste bud to brain

Factors affecting taste

-Taste interactions
-Age
-Genetic variation
-Food temperature
-Noise

Odor

-Volatile molecules travel through air and are detected by olfactory cells
-10,000 times more sensitive than taste
-Memories linked to smell can evoke emotions

Texture

-Felt by tongue, palate, teeth or fingers
-Sense of truth or feeling-tactile sense
-Can be perceived through sight

Sound/Hearing

-Affected by water content
-Indicates foods freshness or doneness
-Sounds are associated with certain foods

Chemicals associated with taste

-Sweet: Hydroxyl group
-Sour: hydrogen ions in acids
-Bitter: caffeine
-Salty: NaCl, ions in salts
-Umami: MSG

Sensory Evaluation Application

-New product development
-Quality control
-Process change
-Storage stability
-Selection of new supplier
-Recipe modification
-Panelist training
-Correlation with objective test data

Highly trained sensory panel

Descriptive analytical tests

Semi-trained panels

-Discriminative analytical test
-Differences/preferences

Consumer panels

-Affective tests
-Late in product development
-Acceptance of product determined
->100 consumers

Descriptive analytic tests

-Characterize a product through selective critical scoring of specific attributes
-Used to DESCRIBE the perceived sensory characteristics of products

Discriminative tests

-Used to determine DIFFERENCES
-Paried comparison, triangle test, duo-trio, ranking

Paired comparison test

-50% chance of guessing correctly
-comparison between 2 products
-Presented in order

Triangle test

-Used to distinguish the odd sample
-33% chance of guessing correctly
-3 samples presented at the same time

Duo-Trio test

-Identify one sample most similar to standard
-50% of guessing correctly
-control sample presented first, then two other samples (one control, one variable)

Ranking test

-Evaluating several products for a single characteristic
-Presented in sequence

Affective tests

-Used to measure subjective attitudes
-Paried preference, ranking test, hedonic test

Paired preference test

-Overall preference of specific attribute

Ranking test

Preferred sample

Hedonic test

-9 point scale
-Enables comparison for consumer preference
-Can assess more than one sample in a session
-5 point scale used for children

Controls for sensory testing

-Decrease bias, increase confidence
-Panellist type, selection, training
-Order of tasting
-Separation of panelists
-Hunger, fatigue, allergies, instructions

Samples and controls

-Product controls
-Sample preparation and temperature
-Presantation
-Carriers
-Palate cleanser

Physical objective evaluation of food

Size, weight, volume, viscosity, gel strength, breaking strength

Microbiological objective evaluation of food

-# of spoilage microbes
-Presence/# of pathogenic organisms

Chemical objective evaluation of food

-Proximate composition
-Adulterants (something that shouldn't be present)
-Chemical residues
-Naturally occurring toxins
-pH

3 Organizations that ensure food safety in Canada

-Health Canada
-Canadian Food Inspection Agency
-Public Health Agency of Canada

Foodborne illness

-Ilnnes caused by eating food contaminated with microorganisms or contaminants (physical or environmental)
-Contamination can occur during any food production stage
-Higher risk: children, pregnant women, elderly, immunocompromised people

Symptoms of Foodborne Illnesses

-Gastrointestinal symptoms (vomiting, diarrhea)
-Fever, headache, pain and cramping, muscle pain, miscarriage, respiratory failure, death

Microorganisms

Bacteria, viruses, parasites, fungi

Foodborne illness types

Food infection, food intoxication, toxin-mediated infection
92% of outbreaks caused by viruses and bacteria

Food Infection

-Food contains live pathogenic microorganisms
-Not immediate symptoms

Food intoxication

-Food contaminated with toxin-producing microorganisms or biological/chemical toxin
-Symptoms within hours

Toxin-mediated infection

-Food contaminated with microorganisms that produce toxins within the intestine

Four keys to safe food handling

Clean, separate, cook, chill

Food safety practices

-Microbial growth: temperature and time
-Microbial death: cooking temp
-Cleaning and sanitation

Salmonella

-Causes most deaths and hospitalizations
-Affects eggs, poultry, produce
-Destroyed by heat (165F / 74C)

Campylobacter jejuni

-Common cause of bacterial diarrhea
-Raw or undercooked poultry, ground beef, raw milk, non-chlorinated water

Listeria monocytogenes

-Pregnant women 10x more likely to get listeriosis
-Grow under refrigeration, are salt tolerant
-Raw milk, ice cream, raw veg, hot dogs, deli meats, undercooked meats

Yesinia enterocolitica

-Mimics appendicitis
-Psychotropic: grows under refrigeration
-Raw or undercooked pork, undercooked meats, raw milk

Vibrio parahaemolyticus & vibrio vulnificus

-Associated with raw or improperly cooked fish and shellfish
-High risk individuals are vulnerable, should not eat raw seafood
Vulnificus: infection resulting in septicemia have 35% mortality rate, may require limb amputation

Clostridium perfingens

-Ingestion of large # of live vegetative cells
-Cells form spores in intestinal track, release enterotoxin
-beef, chicken, turkey, stew, meat pies, gravy
-Foods cooled too slow, not reheated to 165 F/ 74C

Escherichia coli

-Hemolytic uremic syndrome in children
-Hemorrhagic colitis
-Undercooked beef, raw milk, cross-contained produce, apple juice

Favourable bacteria conditions

-Water activity
-pH
-High risk foods (high protein)

Shigella

-Major cause: Poor personal hygiene
-Contamination of raw or previously cooked foods
-Careful handwashing required

Staphylococcus aureus

-Produces toxin
-Present in nassal passages and skin of healthy people
-Avoid cross contamination, practice good hygiene
-Avoid temperature abuse
-Once formed, not easily inactivated or destroyed
-Stable to heat

Clostridium botulinum

-Botulism results from toxin influence on neurological system
-C.botulinum found in soil, is anaerobic, forms heat resistant spores
-In low-acid home canned foods processed inadequately and foods held at room temp in anaerobic conditions

Viruses

-Transmit by fecal-oral route
-Hepatitis A
-Norovirus or Calicivirus: leading cause of food borne illness

Fungi

-Not all cause foodbourne illness
-Molds: mycotoxins, require less moisture, form in grains
-Yeasts: grow in high sugar conc, thrive in acidic fruit juice (sugar can bind to water to prevent bacterial growth)

Clean - Safe Food Handling

-Wash hands with proper technique
-Clean dishes, equipment and surfaces

Separate - Safe Food Handling

-Proper food placement in fridge to reduce cross contamination

Cook - Safe Food Handling

-Cook hazardous foods to destroy pathogenic organisms
-Thermometer use (placement in food and proper calibration)

Chill - Safe Food Handling

-Minimize time in temp danger zone
-Refrigerator temperature
-Cool food rapidly

Prions

Normal proteins found in animal tissue that can become infectious
(Ex: Bovine spongiform encephalopathy = Mad Cow Disease)

Natural Plant Toxins

-Poisonous mushrooms
-Oxalic acid
-Solanine
-Goitrogen
-Protease inhibitors

Natural Marine Toxins

-Ciguatoxin
-Scrombrotoxins
-Shellfish toxins

Chemical and physical contaminants

-Mercury: natural in environment + pollution
-Packaging
-Pesticide residues

Food Safety Technologies

Pasteuization, irradiation, high-pressure processing

Pasteurization

-Heated to kill pathogenic bacteria
-72C for 15sec
-63C for 30min
-138C for 2sec (ultrapasteurizated)

Irradiation

-Cold pasteurization
-Ionizing radiation (gamma rays, X-rays, electron bean radiaition) used to treat food
-Contain enough energy to kill bacteria, molds, parasites, insects

Irradiated foods that can be sold in Canada

Potatoes, onions, wheat, flour, whole wheat flour, fresh/frozen raw ground beef, spices

Safe Food for Canadians Act/ Safe Food for Canadians Regulations (SFCR)

-Established in January 2019
-Food distribution, traceability, supply chain
-Inspection
-Digitization, E-commerce, data science, predictive analytics
-Labeling and packaging
-Risk and preventative control management

Food Spoilage

-Undesirable changes in appearance, taste, texture, odor
-Decline in quality
-Caused by microorganisms and enzymes
-Oxidation, desiccation, bruising

6 conditions that affect pathogen's ability to grow and multiply

(FATTOM)
Food access
Acidity
Time
Temperature
Oxygen
Moisture

Aerobic bacteria

-Need oxygen
-Campylobacter jejune

Facultative anaerobic bacteria

-Prefer oxygen but can grow without
-Salmonella, E. coli, Staph. aureus

Anaerobic bacteria

-Don't need oxygen
-clostridium botulinum, clostridium perfrigens

Enzymatic spoilage

-Sensitive to changes in pH, heat, oxygen, moisture
-Low temp reduce rxn rate, high temp denature enzymes

Biological processes of food spoilage

-Ripening and decay of fruits and veg
-Browning of apples and potatoes (Polyphenoloxidase aka PPO)
-Rancidity of milk, oils (lipases)
-Tenderizing and breakdown of meat

Drying, bruising and oxidation

-Can be caused by non-enzymatic chemical rxns, mechanical damage, insects and rodents
-Importance of proper packaging
-Oxidation of fats

Physical spoilage - Desiccation

-Evaporation
-Drip loss
-Separation
-Staling of bread
-Freezer burn

Physical spoilage - Damage

-Cuts and bruises impair quality, expose flesh to microbes, accelerate enzymatic processes

Basics of food preservation

-Principle of preventing or retarding the causes of spoilage
-Manage temp, moisture, oxygen, light, pH
-Use of chemical preservatives

Cold temperature control

-Refrigeration below 4C:
Slows enzyme activity and microbial growth, decrease rate of natural decay
-Freezing below -18C

Blanching

Food is exposed to boiling water or steam for a brief period and then quickly placed in ice water to prevent it from cooking all the way through
(inactivates enzymes which help veg retain colour and flavour, cleanse surface of dirt and bacteria)

Common food allergies

-Egg
-Milk
-Mustard
-Peanuts
-Crustaceans and molluscs
-Fish
-Sesame seeds
-Soy
-Sulphites
-Tree nuts
-Wheat and triticale

Effects of freezing

-Makes water unavailable to microorganisms
-Slows chemical and physical reactions
-Enzyme processes may continue

Three stages of freezing

-Product lowered to freezing
-Ice crystals form
-Temperature lowered to storage temperature

Processes that can occur during frozen storage

-Re-formation of ice crystals (cell damage)
-Enzyme action
-Oxidation
-Desiccation (freezer burn)

Boiling

-Inactivates yeasts, mold, bacteria and enzymes

Canning

-Application of heat to destroy essentially all microorganisms
-Sealing product in sterilized airtight container to prevent recontamination
-Degree of heat and length of heating depends on food (acidic=canned at boiling H2O temp)

Home Canning

-Boiling water bath
-212F / 100C
-low pH (

Pressure Canning

-240F / 116C
-Low acid foods must be processed with pressure
-Gauge must be accurate
-Importance of effective seal, partial vacuum, and sanitization

Containers for canned foods

-Commercial canning: tin-plated steel, aluminum, glass
-Home canning: glass jars with self-seal lid