Consumer Concerns about Foods and Water

Flashcards about Consumer Concerns about Foods and Water safety

What standards do Goverment monitoring agencies set?

Government monitoring agencies set safety standards to protect consumers from food-related illnesses.

What is FDA's highest priority?

The serious threat of foodborne illness

Who are the people most vulnerable to foodborne illness?

Pregnant women, very young, very old, sick, or malnourished people, people with a weakened immune system

Give an example of a foodborne infection?

Norovirus, Salmonella, Listeria

Give an example of food intoxications

Botulism- a rare but serious illness caused by a toxin that attacks the body's nerves

What is a food intoxications?

Foods contaminated with natural toxins

What is a foodborne infection?

Consumption of foods contaminated by infectious microbes

What are the most frequent food sources of Campylobacter bacterium?

Raw and undercooked poultry, unpasturized milk, contaminated water

What are the symptoms of Campylobacter bacterium infection?

Diarrhea, vomiting, abdominal cramps, fever; sometimes bloody stools

How to prevent Campylobacter bacterium infection?

Cook foods thoroughly; use pasteurized milk; use sanitary food- handling methods.

What are the most frequent food sources of Clostridium perfringens bacterium?

Meats and meat products stored at between 120°F and 130°F

What are the symptoms of Clostridium perfringens bacterium infection?

Abdominal pain, diarrhea, nausea

How to prevent Clostridium perfringens bacterium infection?

Use sanitary food-handling methods; use pasteurized milk; cook foods thoroughly; refrigerate foods promptly and properly.

What are the most frequent food sources of Escherichia coli bacterium?

Undercooked ground beef, unpasteurized milk and juices, raw dough, raw fruits and vegetables, contaminated water, and person-to- person contact

What are the symptoms of Escherichia coli bacterium infection?

Severe bloody diarrhea, abdominal cramps, vomiting

How to prevent Escherichia coli bacterium infection?

Cook ground beef thoroughly; use pasteurized milk; use sanitary food- handling methods; use treated, boiled, or bottled water.

What are the most frequent food sources of Listeria bacterium?

Unpasteurized milk; fresh soft cheeses; luncheon meats, hot dogs

What are the symptoms of Listeria bacterium infection?

Fever, muscle aches; nausea, vomiting, blood poisoning, complications in pregnancy, and meningitis

How to prevent Listeria bacterium infection?

Use sanitary food-handling methods; cook foods thoroughly; use pasteurized milk.

What are the most frequent food sources of Norovirus?

Person-to-person contact; raw foods, salads, sandwiches

What are the symptoms of Norovirus infection?

Vomiting

How to prevent Norovirus infection?

Use sanitary food-handling methods.

What are the most frequent food sources of Salmonella bacteria?

Raw or undercooked eggs, meats, poultry, raw milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta, and chocolate

What are the symptoms of Salmonella bacteria infection?

Fever, vomiting, abdominal cramps, diarrhea

How to prevent Salmonella bacteria infection?

Use sanitary food-handling methods; use pasteurized milk; cook foods thoroughly; refrigerate foods promptly and properly.

What are the most frequent food sources of Toxoplasma gondii parasite?

Raw or undercooked meat; unwashed fruits and vegetables; contaminated water

What are the symptoms of Toxoplasma gondii parasite infection?

Swollen glands, fever, headache, muscle pain, stiff neck

How to prevent Toxoplasma gondii parasite infection?

Use sanitary food-handling methods; cook foods thoroughly.

What are the most frequent food sources of Clostridium botulinum bacterium?

Anaerobic environment of low acidity (canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna, chicken, chicken liver, liver pâté, luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish)

What are the symptoms of Clostridium botulinum bacterium intoxication?

Nervous system symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system

How to prevent Clostridium botulinum bacterium intoxication?

Use proper canning methods for low-acid foods; refrigerate homemade garlic and herb oils; avoid commercially prepared foods with leaky seals or with bent, bulging, or broken cans. Do not give infants honey because it may contain spores of Clostridium botulinum, which is a common source of infection for infants.

What are the most frequent food sources of Staphylococcus aureus bacterium?

Toxin produced in improperly refrigerated meats; egg, tuna, potato, and macaroni salads; cream-filled pastries

What are the symptoms of Staphylococcus aureus bacterium intoxication?

Diarrhea, nausea, vomiting, abdominal cramps, fever

How to prevent Staphylococcus aureus bacterium intoxication?

Use sanitary food- handling methods; cook food thoroughly; refrigerate foods promptly and properly; use proper home-canning methods.

What changes in the transmission of foodborne illness?

Errors in the commercial setting and –Affects many more people than in the past

Give an example of Industry controls?

Hazard Analysis Critical Control Points (HACCP) system

What is a state and local health regulation?

Guidelines for cleanliness of facilities and safe preparation of food practices

What is the food safety from farm?

Workers must use safe methods of growing, harvesting, sorting, packing, and storing food to minimize contamination hazards.

What is the food safety from processing?

Processors must follow FDA guidelines concerning contamination, cleanliness, and education and training of workers and must monitor for safety at critical control points

What is the food safety from transportation?

Containers and vehicles transporting food must be clean. Cold food must be kept cold at all times

What is the food safety from retail?

Employees in grocery stores and restaurants must follow the FDA's Food Code on how to prevent foodborne illnesses. Establishments must pass local health inspections and train staff in sanitation.

What is the food safety from the table?

Consumers must learn and use sound principles of food safety

What is used to clean?

Soap and warm water

What is used to chill?

Place in the fridge or freezer promptly

What do you separate?

Raw eggs, meat, poultry from other food

What does it mean to cook?

Proper internal temperature to kill microbes

What type of beef is more susceptible to bacterial growth?

Ground and mechanically tenderized beef

What is graded by USDA seal indicates?

Tenderness, juiciness, and flavor

What does the mandatory 'Inspected and Passed by the USDA' seal ensure?

Meat and poultry products are safe, wholesome, and correctly labeled

What food should be cooked to 165°F?

Stuffing, all poultry (including ground chicken and turkey), casseroles, and reheated leftovers

What food should be cooked to 160°F?

Ground meats (including ground beef, veal, lamb, and pork), egg dishes, and meat mixtures

What food should be cooked to 145°F?

Whole cuts of meat (steaks, roasts, and chops of pork, beef, veal, lamb, fish)

What is the danger zone?

Do not keep foods between 40°F and 140°F for more than 2 hours or for more than 1 hour when the air temperature is greater than 90°F.

What is the storage time after purchase for Poultry?

1 or 2 days

What is the storage time after purchase for Eggs?

3 to 5 weeks

What are the risks while traveling to other countries?

Risk of contracting foodborne illness is high

What does irradiation do?

Kills bacteria without heat

Goes with irradiation regulations

FDA regulates use and doses, must be labeled,Products using irradiated foods as ingredients are not required to state so on the label

Advances in food production mean many foods are __, appealing to consumer demands for convenience and flavor.

Ultraprocessed

The ____ developed nutrition labelling regulations. The ____ helps consumers with healthy eating patterns. _ helps puts the guidelines into practice.

FDA; USDA; MyPlate

The nutrient content in frozen vegetables is similar/different compared to fresh.

Similar

Microwaving and steaming causes increased/decreased nutrient losses compared with boiling or pressure cooking.

decreased

Harmfulness of environmental contaminants

Depends in part on its persistence

Bioaccumulation of Toxins in the Food Chain, Level 1

Plants and plankton at the bottom of the food chain become contaminated with toxic chemicals, such as methylmercury.

Bioaccumulation of Toxins in the Food Chain, Level 2

Contaminants become more concentrated in small fish that eat the plants and plankton.

Bioaccumulation of Toxins in the Food Chain, Level 3

Contaminants become further concentrated in larger fish that eat the small fish from the lower part of the food chain.

What is the FDA action if arsenic is found?

FDA will take action if 10 parts per billion or greater is found

What kind of fish have lower mercury levels?

Small, younger fish

What kind of fish have highest mercury levels?

Tilefish, swordfish, king mackerel, and shark

What foods contain Goitrogens?

Cabbage, bok choy, turnips, mustard greens, kale, brussels sprouts, cauliflower, broccoli, radishes

What foods contain Cyanogens?

Lima beans and fruit seeds (e.g., apricot pit)

What foods contain Solanine?

a)Narcotic-like substance

Found in potato sprouts and green color under the skin

What does FDA do?

Regulates the presence of contaminants in foods

What is FAO and WHO?

Residue limits

When Minimizing Risks of Pesticide Residues what should you do when Shopping for Foods?

Select fruits and vegetables that do not have holes.

When Minimizing Risks of Pesticide Residues what should you do when Preparing Foods?

Wash your hands for 20 seconds with warm water and soap before and after preparing foods.

Organic crops are grown and processed according to the _____ regulations. Meat, poultry, eggs, and dairy must meet the definition of _____ conditions, feed, hormones, and antibiotics.

USDA; grazing

Codes on produce stickers that are organic have ___ digits and begin with the number __. Genetically modified codes start with the number __ and are __ digits. Conventional produce has __ digits.

Five; 9; 8; five; four

List some of the most pesticide contaminated produce

Most Contaminated: Strawberries, Apples, Nectarines, Peaches, Celery, Grapes, Cherries, Spinach, Tomatoes, Bell peppers, Cherry tomatoes, Cucumbers, Blueberries, Potatoes

List some of the least pesticide contaminated produce

Avocados, Corn, Pineapples, Cabbage, Peas (frozen), Onions, Asparagus, Mangoes, Papayas, Kiwi, Eggplant, Honeydew melon, Grapefruit, Cantaloupe, Cauliflower

What does the 100% Organic food label mean?

Foods made with 100 percent organic ingredients may claim "100% organic" and use the seal.

What does the Organic food label mean?

Foods made with at least 95 percent organic ingredients may claim "organic" and use the seal

What are the FDA regulations against additive use?

–Disguises faulty products

–Deceives the customer

–Significantly destroys nutrients

–Has an economical, sound process alternative

What are some examples of Antimicrobial agents?

Salt, sugar, nitrites

What are some examples of Antioxidants?

Vitamins C and E, Sulfites, BHA and BHT

What foods contain the Flavor enhancer: MSG?

Asian food, canned vegetables, soups, processed meats

What you need to know about Aspartame?

Must be labeled for people with PKU

_ help stabilize mayonnaise, or control crystallization in syrups.

Emulsifiers

Manufacturers sometimes add nutrients to foods. List the five nutrients added to grains

Fortify. Thiamine, riboflavin, niacin, folate, iron

What toxicant Forms during high-temperature cooking of carbohydrate- rich foods containing sugar and asparagine?

Acrylamide

The amount found in product after treatment is within the range of what can occur naturally.

Hormones

What you need to know about Hormones?

a)Incidental additive, use is intentional, remains in product are not intentional

b)The amount found in product after treatment is within the range of what can occur naturally

e)BGH, produced naturally and given for production purposes

What is added to the Public water systems?

Disinfectant (usually chlorine) to kill bacteria

What are some home water treatments?

Activated carbon filters, ozonation, reverse osmosis, and distillation systems

What do you need to know about Bottled Water?

Label requirements must identify source

offers opportunities to overcome food shortages, improve the environment, and eliminate disease.

Biotechnology

What is Genetic engineering?

Insert or modify genes to express new trait or modify existing traits

What was first accomplished with the tomato using genetic engineering?

Shelf life

How are apples that do not brown when cut accomplished?

Turning off the gene that produces the enzyme causing the process