Food Technology Written Revision

Cross-contamination

The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

High Risk Foods

Foods that are considered high-risk have certain characteristics that support the growth of pathogenic microorganisms. These characteristics include:

• Neutral acidity (pH over 4.5 or "mild acids")

• Nutrients (high in starch or protein)

• Moisture

What are the macronutrients?

Macronutrients are Protein, Carbohydrates and Fats/Lipids that are needed in Large amounts by the body for good health.

What are the Micronutrients?

Vitamins (A, D, E, K, B group and C) and Minerals (Calcium, Iron, Potassium, Zinc) that our bodies need in small amounts.

What are pathogenic bacteria?

They are bacteria that can cause disease. Pathogenic bacteria are tiny microorganisms that you cannot see, smell, or taste in food. This is why food can look, smell, and taste fine, but still be unsafe to eat.

Salmonella

Salmonella, found in the intestines of animals (especially poultry), can contaminate food through slaughter or cross-contamination. It causes fever, cramps, diarrhea, and vomiting within 6 hours to 6 days. Prevent it by cooking poultry and eggs well, avoiding cross-contamination, and washing hands and surfaces.

E. Coli

This bacteria is found in the intestines of healthy cattle and can contaminate food through fecal matter, especially undercooked beef, unpasteurized milk, and contaminated produce. It causes severe stomach cramps, diarrhea, and vomiting. Prevention includes thoroughly cooking ground beef, washing produce, and avoiding unpasteurized dairy.

Staphylococcus Aureus

Commonly found on the skin, in the nose, and in the throat of people and animals, and can contaminate food through poor hygiene. It causes nausea, vomiting, and stomach cramps within 1–6 hours. Prevent it by practicing good hygiene and keeping food out of the temperature danger zone, since its toxins aren’t destroyed by cooking.

Listeria

Listeria is a hardy bacterium found in soil and water that can grow in cold environments, making refrigerated ready-to-eat foods a risk. It causes flu-like symptoms, and can be severe for pregnant women, older adults, and those with weak immune systems. Prevent it by reheating deli meats and hot dogs, avoiding unpasteurized dairy, and washing raw vegetables well.

Nutrient

Nutrients are compounds in foods essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes.

What are the four types of pathogenic bacteria?

Salmonella, E. Coli, Staphylococcus Aureus and Listeria