Chapter 19 Concerns about Food

Food borne illness, commonly referred to as _______ , is caused by ingesting any food or water contaminated with disease-causing microorganisms or chemicals.

Food poisoning

What temperature should you cook stuffing, poultry, casseroles, and reheated leftovers?

165

What temperature should you cook well done meat at?

170

What temperature should you cook ground meats, egg, and meat mixtures at?

160

What temperature should you cook whole meat cuts at?

140

What is considered the danger zone for food temperature?

40-140

You should refrigerator temperatures should be at or below __.

40

The microorganisms responsible for most food infections are ______ & _____.

Bacteria & Viruses

The microorganisms responsible for most food infections are bacteria and viruses. Because these two microorganisms thrive in the intestines of birds and mammals, most food borne illness results from ____.

undercooked raw foods or fluids contaminated by feces   

the macronutrient that requires the greatest considerations with food handling.

Proteins

Along with eliminating cross-contamination and ensuring proper cooking and storing temperatures, ____ is one of the most effective ways to prevent foodborne illness.

personal hygiene

personal hygiene strategies that can be used to prevent foodborne illness? 

Wash thoroughly underneath fingernails and between fingers

Sanitize countertops with chlorine bleach or soap

Wash your hands before and after handling food

Which foodborne infection has an onset of two to five days following exposure with symptoms including diarrhea, vomiting, abdominal cramps, fever, and sometimes bloody stools?

Campylobacter

What foodborne illness is associated with unpasteurized milk, soft cheeses, and lunch meats and can cause complications in pregnancy?

Listeria

Which bacteria commonly associated with undercooked ground beef can lead to a foodborne illness with symptoms of severe bloody diarrhea, abdominal cramps, and vomiting?

Ecoli

Which foodborne illness is associated with canned goods because of the anaerobic environment and usually low acidity?

botulism

The most common food toxin in the United States causes ______.

Staphylococcus aureus

Which food is not a candidate for irradiation?

Milk

Which cooking method for vegetables causes the most vitamin loss?

Boiling

What is the accumulation of contaminants in the flesh of animals high on the food chain called?

Bioaccumulation

which food are inactive compounds that produce the deadly poison cyanide when activated?

Lima Beans

Once a pesticide is approved, the EPA establishes a level for its presence in foods, well below the level at which it could cause any conceivable harm. What is this level known as?

Tolerance Level

What rule states that no substance known to cause cancer in animals or human beings at any dose will be added to food?

Delany Clause

What percent of the earth's water is potable?

1%

Which disinfectant is most commonly added to public water systems to kill bacteria?

Chlorine

What is the FDA's position on foods produced through biotechnology and cloning?

They are not substantially different from other foods.

as a recipient of genetic material from daffodils and a bacterium, which substance is golden rice able to make?

Beta-carotene