nutrition chapter 20 food safety

What is food safety?

guidelines and procedures that prevent contamination and ensure food is safe to eat

What can result from an unsafe food supply?

foodborne illness

What causes foodborne illness?

by consuming pathogen-containing food or beverages

What are other terms for foodborne illness?

foodborne disease or food poisoning

In most cases of foodborne illness, where is the offending food typically prepared?

by food prepared in home kitchens, but it can also occur in restaurants and other food establishments

What is a foodborne infection?

caused by consuming food or beverages contaminated with disease-causing organisms.

What are pathogens?

disease-causing organisms, which can lead to foodborne infections.

What are the main types of pathogens that cause foodborne illness?

viruses, bacteria, molds, and parasites

What is foodborne intoxication?

occurs from eating foods contaminated with toxins, which can be found naturally in plants or seafood, produced by harmful bacteria, or result from chemical contamination

What are some examples of bacteria that can produce toxins leading to foodborne intoxication?

Clostridium botulinum, Staphylococcus aureus, and Bacillus cereus

Can viruses and parasites cause foodborne intoxication?

No

What are some common symptoms of foodborne intoxication?

nausea and vomiting, which can occur within 30 minutes in some cases

What is fecal-to-oral transmission?

method of exposure or transmission of pathogens that may result from improper hygiene

How can eating raw or undercooked meat, poultry, or fish contribute to foodborne illness?

can expose individuals to pathogens, leading to foodborne illness

What is the incubation period?

the time the pathogen exists in the body before illness begins.

What factors determine the onset of foodborne illness?

The type and number of pathogens consumed

How long can the incubation period range for foodborne illnesses?

a few hours to a few weeks

What is the most common cause of foodborne infections in the United States?

Noroviruses

What bacterium is the second most common cause of foodborne infections in the United States?

Salmonella

What are some other bacterium that are one of the common causes of foodborne infections in the United States?

Clostridium perfringens (bacterium)

Campylobacter (bacterium)

What is Staphylococcus aureus and its role in foodborne infections?

a bacterium that produces a toxin and is one of the common causes of foodborne infections in the United States

What is a virus?

an organism that can infect a host and replicate itself, causing illness

What does a virus require to survive?

must have a living host to survive, which can be a plant or animal

What happens when a contaminated food item containing a virus is consumed?

the virus can invade the cells of the stomach and intestinal walls, causing the cells' genetic material to start producing more viruses and ultimately leading to illness

How is norovirus primarily spread?

from person to person

Where can norovirus be found in food sources?

in contaminated seafood

What are bacteria?

single-celled microorganisms without an organized nucleus

Where can bacteria flourish?

on both living and nonliving surfaces

Do all bacteria cause disease in humans?

No

What is the role of food spoilage bacteria?

cause deterioration of food quality

Can you determine if food is safe to eat based on its appearance or smell?

No

Where can harmful bacteria be found in food sources?

raw meat, poultry, fish, eggs, produce, ready-to-eat food, and dairy products

What bacterium causes the largest number of bacteria-related foodborne illnesses in the United States?

Salmonella

Where is Salmonella commonly found?

in the intestinal tract and feces of animals and in eggs

What is Escherichia coli O157:H7 (E. coli)?

a strain of bacteria that can cause hemolytic uremic syndrome, which damages blood cells and kidneys

Where do E. coli bacteria live?

in the gastrointestinal (GI) tract of healthy cows

How can E. coli bacteria be destroyed?

by heat

In what food sources can E. coli be found?

ground beef, unpasteurized juices, sprouts, bagged spinach, and contaminated water

What are the common symptoms of Listeria monocytogenes infection?

flu-like symptoms

How does Listeria monocytogenes rank in terms of fatality rates among foodborne pathogens?

one of the highest fatality rates

What risks are associated with Listeria monocytogenes for pregnant women?

increased risk of miscarriage and stillbirth

Where can Listeria monocytogenes be found in food sources?

ready-to-eat deli meats, hot dogs, and unpasteurized dairy products

What are molds?

multicellular fungi that live on plant and animal matter

What health issues can molds cause?

allergic reactions or respiratory problems

How are certain cheeses related to molds?

Certain cheeses rely on molds for their production and flavor, including blue cheese and Brie

On what types of foods do molds typically grow?

breads (without preservative), fruits, vegetables, or cheese

What are mycotoxins?

toxic substances produced by some molds that can lead to food intoxication

What is aflatoxin?

cancer-causing toxin sometimes found on moldy peanuts

Do cooking and freezing destroy mold toxins?

stop mold growth, but they do not destroy the toxins produced by molds

What are parasites?

small living organisms that rely on their host for nourishment.

Where can parasites be found?

food and water

How are parasites transmitted?

fecal-oral route

What are common types of foodborne parasites?

Cryptosporidium parvum and Cyclospora cayetanensis (found in contaminated water or food sources), Giardia lamblia (found in unfiltered streams or lakes), and Trichinella spiralis (found in undercooked or raw pork)

What are prions?

infectious agents composed of misfolded protein

What diseases do prions cause?

bovine spongiform encephalopathy (BSE), also known as "mad cow disease," in cows and Creutzfeldt-Jakob disease in humans

How do prions affect the body?

affect the structure of the brain and neural tissue

How are humans infected by prions?

by consuming meat (muscle) or brain tissue of infected livestock

What steps has the United States taken to protect the public from prion-related diseases?

not importing ruminant animals and animals fed with animal protein from countries at risk for BSE, prohibiting animal tissues with the greatest risk for BSE in the food supply, and using processing techniques to prevent contamination

What are natural toxins and how do they cause illness?

harmful substances found in nature that can contaminate food and cause illness if not destroyed during the cooking process

What types of fish are associated with scombrotoxic fish poisoning?

Spoiled finfish, such as tuna and mackerel, are associated with scombrotoxic fish poisoning, which generates large amounts of histamine

Which large, predatory reef fish are associated with ciguatera poisoning?

Barracuda and grouper are large, predatory reef fish associated it

What is bioaccumulation?

occurs when small fish with toxins are eaten by larger fish, causing a buildup of toxins in the larger fish's system

How can shellfish cause paralytic shellfish poisoning?

contain neurotoxins that, when consumed, cause paralytic shellfish poisoning in humans

What are some examples of natural toxins found in plant foods?

solanine, found in the surface of green potatoes, and cyanogenic glycosides, which can cause food poisoning in people who eat large amounts of raw or unprocessed cassava root

How can the risk of consuming solanine be minimized?

by peeling the skin of green potatoes before eating them or by discarding the potato entirely

What is the danger of cyanogenic glycosides in cassava root?

can cause food poisoning in people who consume large amounts of raw or unprocessed cassava root

Why should wild mushrooms be avoided?

some of them contain toxins that can be harmful or even fatal when consumed

What are polychlorinated biphenyls (PCBs)?

chemicals that occur in the food supply from industrial pollution.

What are the potential health effects of PCB exposure?

cause health issues such as cancer, acne, rashes, and liver damage.

How can PCB exposure affect infants?

Exposure to PCBs from breast milk can damage an infant's nervous system and cause learning defects.

Why are PCBs still present in the environment despite being no longer manufactured in the United States?

they persist in the sediment of rivers and lakes, which leads to contamination of water and fish.

What is methylmercury?

toxic form of mercury that results from industrial pollution and accumulates in streams and oceans, where it is converted by bacteria in the water.

In which fish is methylmercury typically found at toxic levels?

in shark, swordfish, king mackerel, and tilefish due to bioaccumulation.

Which groups of people should avoid consuming fish with high levels of methylmercury?

Pregnant women, nursing women, and young children

Which groups of individuals are at high risk of foodborne illness?

young children, pregnant women, individuals with compromised immune systems (such as those with HIV, AIDS, cancer, and diabetes), and older adults

Why are pregnant women susceptible to Listeria bacteria?

their immune systems are weakened during pregnancy, making them more vulnerable to infections. Listeria is commonly found in deli meats and ready-to-eat foods

Why are older adults at higher risk for foodborne illness?

due to age-related decline in immune function and reduced gastric acid production by the stomach, which can impair their ability to fight off harmful pathogens

Which types of foods are most common for bacteria to thrive on?

Protein- and nutrient-rich foods

What type of environment do bacteria thrive in?

moist environments

How do acidic conditions affect bacterial growth?

Bacteria do not thrive in acidic foods, with a pH level below 4.6.

In which temperature range do bacteria multiply the most?

40 and 140 degrees Fahrenheit (4.4 to 60 degrees Celsius)

How quickly can bacteria divide and double their numbers at body temperature?

20 minutes at body temperature (around 98.6 degrees Fahrenheit or 37 degrees Celsius)

What is the main strategy to prevent foodborne illness?

ensure that cooked food is handled, served, and stored properly to prevent bacterial growth from occurring

What are the "Core Four" practices for food safety at home?

cleaning, combating cross-contamination, cooking, and chilling

What is the proper hand-washing technique to ensure cleanliness in food preparation?

warm, soapy water and washing for at least 20 seconds

What can be used as an alternative when hand washing is not an option?

Hand sanitizers or disposable wipes

Which items should also be cleaned during food preparation?

Knives, utensils, countertops, sponges, and cutting boards

How should fruits and vegetables be washed before preparation or consumption?

washed under running tap water

What does cross-contamination refer to?

crossover of pathogens from one item (food, utensils, or hands) to another food or object

What should be avoided to prevent cross-contamination during food preparation?

Produce should not come into contact with raw meat, poultry, or fish

Why is it important to cook foods to proper temperatures?

Cooking foods to proper temperatures is important to kill bacteria and ensure food safety

Is the color of meat a reliable indicator of proper cooking?

No

What is necessary to check the temperature of foods during cooking?

proper food thermometer

What is the "danger zone" for bacterial growth in food temperatures?

40 and 140ºF

How long should food be kept in the "danger zone"?

no longer than 2 hours

What temperatures should refrigerators and freezers be set at?

fridges should be set at 40ºF or below and freezers should be set at 0ºF or below

What does the "FIFO" method of refrigerator storage stand for?

First In, First Out

What are the safest ways to defrost food?

in cold water, or using a microwave with a defrost setting

What is the "Danger Zone" in terms of food safety?

between 40 and 140 degrees F, at which microorganisms multiply rapidly, increasing the risk of foodborne illness.

What is the significance of the "two-hour rule" in food safety?

perishable foods should not be left in the "Danger Zone" for more than two hours to minimize the growth of harmful microorganisms and reduce the risk of foodborne illness