Chapter 1 Test Roberts

The food industry is one of the _________ industries in the U.S. It accounts for how much percentage of jobs?

Largest. Accounts for 10%

Define food establishments

Places that provide food directly to consumer. Restaurants, cafes, vending machines

Foodborne illnesses account for how many illnesses? Hospitalizations? Deaths? per year

48 millions illnesses, 120 thousand hospitalizations, and 3 thousand deaths per year

Define infection when dealing with foodborne illnesses

When food contains microorganisms that cause disease

Define intoxication when dealing with foodborne illnesses

Food contains a harmful toxin that is produced by microorganisms

Define toxin-mediated when dealing with foodborne illnesses

Food contains microorganisms that will produce a harmful toxin after it enters the body

What are the three main causes to foodborne illnesses? What is another term for them

Temperature abuse, poor personal hygiene, cross contamination. Another term for these are non-microbial causes

What are the 3 intentional causes of foodborne illnesses. Define each one as well

Adulteration: Replacing ingredients with inferior products usually to save money

Bioterrorism: Adding harmful toxins or products to a food

Agroterrorism: Destroying goods and buildings usually as a means of protest

What are the big 9 allergies

Milk, peanut, treenuts, shellfish, fish, soybeans, sesame, wheat, eggs

How is foodborn illnesses prevented

By following the flow of food through the establishment and considering the causes of foodborne illness at each step

What are some regulators of food

CDC: Disease

FDA USDA EPA: Regulations