Unit 12 - Protecting our Food Supply

Organic foods

Food grown without use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, antibiotics, hormones, or ionizing radiation

biological; manure; crop

Production of organic foods relies on farming practices such _______ pest management, composting, _____ application, and ____ rotation to maintain healthy soil, water, crops, and animals

synthetic; natural

______ substances and ______ pesticides may be used in organic crop production

organically

Products labeled 100% organic may only contain _________ produced ingredients and processing aids, excluding water and salt

95

Foods can be labeled organic if containing at least ____% of organic ingredients (by weight)

70

“made with organic ingredients” can be used if at least ____% of ingredients used are organic

nutrient; nutritional

Organic and conventional foods are not significantly different in their _____ content or _______ value

local; canned; frozen

To maximize nutrient content of produce, grow your own or buy at _____ farmer’s market or use _____ or ______ fruits/veggies

calorie

Organic potato chips still have same _____ and fat content as conventional potato chips

Food biotechnology

Collection of processes that involves the use of biological systems for altering and improving characteristics of plants, animals, and other forms of life

Genetically modified organisms (GMOs)

Organisms such as plants, animals, or microorganisms in which the genetic material has been altered by mating or natural recombination

Pesticide

Federal law defines it as any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest.

toxic

Built-in ____ properties of pesticides lead to possible harmful effects for humans and other organisms

Types of pesticides

Insecticides, herbicides, rodenticides, and fungicides

bacterial; synthetic

Pesticides may be chemical or ______, natural or _______.

adequate; reasonable; less

Pesticides help ensure a safe and _______ food supply and help make foods available and at _______ cost BUT many people choose organic food because it has _____ pesticide use

economics

Primary reason for pesticide use

lowers; cost

Use of agricultural chemicals increases production and ______ the ____ of food, at least in the short run.

potent; concentrated; eaten

Dangers of pesticides depend on how _____ the chemical toxin is, how _______ it is in the food, how much or how frequently it’s _______, and consumer’s susceptibility to the substance

less

Research shows that the cancer risk from pesticide residues is hundreds of times _____ than the risk from eating such common foods as peanut butter, brown mustard, and basil

peel; variety; organic

Reduce exposure to pesticides by: wash, ____ & trim, select a ____, choose _____, and use insect repellent safely

infants; older; liver; sugery; pregnant; immunosuppressant

Who is more susceptible to foodborne illness: ______ and children, ____ adults, those with _____ disease, HIV, or cancer, patients recovering from ______, ______ women, and people taking __________ agents

moist; protein; acidic

Microorganisms grow rapidly in foods that are generally _____, rich in _____, or have a neutral or slightly _____ pH

Food radiation

FDA-approved preservation technique that has dramatically improved food safety because it takes minimal doses of radiation to control pathogens.

No

Is any radiation residue left behind when passing through food? (microwave)

40F to 140F

Danger zone for temperature

food additives

Common ___ _______ serve the general function of preservatives, which can extend shelf life of some foods

Antimicrobial

__________ additives slow the growth of microbes in food products

Sugar, salt, and corn syrup

Three most widely used additives in the U.S.

Acidic or alkaline agents and emulsifiers

Two food additives that have no known health risks when used properly

100

To test food additives for safety, the maximum dosage that produced no observable effects is then divided by at least ____ to establish a conservative margin of safety for human use. (This number because we are 10 times more sensitive to additives than lab animals)

Clean, separate, cook, chill

The four steps to food safety (CSCC)

Fingers, foods, feces, and flies

Four F’s of contamination

soapy; meat; eggs; cross

Use hot, ____ water to wash surfaces and equipment that touch the raw ____, fish, poultry, and ____ to remove salmonella bacteria (_____-contamination)

separate; quickly; damaged

Place MFP in _____ bags, get perishable foods home _____, and have NO ______ containers

pasteurized; week

Purchase only ______ milk and cheese and purchase the amount only needed for a _____.

cold; microwave

Thaw foods in fridge under ____ water or in a _______, then immediately cook

after; 70F; 2

Consume food right ____ it’s cooked or cool it to _____ within ___ hours.

40F; 4

Leftovers should be cooled to ____ within ____ hours.

160F-165F

Leftovers should be reheated to at least ____-_____

160F

Temperature to reheat/cook fresh ground beef, veal, lamb, and pork

145F

Temperature to reheat/cook medium rare steak and fish

165F

Temperature to reheat/cook poultry (and stuffing)

160F

Temperature to reheat/cook egg dishes

165F

Temperature to reheat/cook casseroles

shallow

Separate food into several ______ pans for large surface area for cooling

hot; cold

Keep foods out of the danger zone by keeping hot foods ____ and cold foods ____. (<40F and >140F)

covered; fridge

All foods should be contained and _____ in the _____ to prevent drippings from uncooked and hazardous foods from tainting other foods

lower; raw

Store the foods that are likely to pose risk of foodborne illness on the _____ shelves of the fridge, beneath other foods to be eaten ____.