Man's Food Exam 2

Food Safety

The practice of ensuring that food is safe for consumption and free from harmful microorganisms or contaminants.

Foodborne Illness

Illness caused by consuming contaminated food, resulting in symptoms such as vomiting, diarrhea, and fever.

Microorganisms

Small living organisms that can only be seen under a microscope, including bacteria, viruses, and parasites.

Bacteria

Microscopic organisms that can cause foodborne illnesses, such as Salmonella and E. coli.

Viruses

Tiny infectious agents that can cause foodborne illnesses, such as norovirus and hepatitis.

Parasites

Organisms that live in or on another organism and can cause foodborne illnesses, such as Cyclospora and Giardia.

Usual Suspects

Common microorganisms that are frequently associated with foodborne illnesses, including Salmonella, E. coli O157:H7, Listeria monocytogenes, Staphylococcus, Clostridium botulinum, Hepatitis, Cryptosporidium, and Cyclospora.

Salmonella

A bacteria that is widely found in various foods and can cause gastroenteritis, resulting in symptoms like vomiting, diarrhea, and fever.

E

A specific strain of E. coli bacteria that can cause severe illness, especially in young children, and is often associated with undercooked raw beef and contaminated produce.

Listeria monocytogenes

A bacteria that can cause severe illness, particularly in pregnant women, and is commonly found in seafood products and unpasteurized milk products.

Unpasteurized milk products

Milk products that have not undergone the process of pasteurization, which exposes them to potential bacterial contamination.

Listeria monocytogenes

A bacterium found in the environment that can cause severe foodborne illness, particularly in unpasteurized milk products.

Staphylococcus aureus

A common bacterium found on human hands that can cause staph poisoning when transferred to food and allowed to grow, resulting in severe foodborne reactions.

Clostridium botulinum

A rare bacterium that can produce spores and a potent neurotoxin, causing botulism poisoning, which can be life-threatening.

Hepatitis

A virus that can be foodborne and bloodborne, primarily affecting the liver and causing symptoms such as jaundice.

Protozoans

Single-celled organisms, often parasites, that can cause foodborne illnesses, such as Cryptosporidium, Cyclospora, Giardia, and Toxoplasma.

Microbial characteristics

The specific traits and properties of microorganisms present in a food product, which impact its safety and quality.

Yolk

The yellow part of an egg that contains nutrients, protein, fat, vitamins, and minerals.

Albumin

Also known as egg white, it is the watery part of an egg that contains water and protein.

Air cell

The pocket of air that forms between the outer and inner membrane of an egg as it cools and contracts.

Shell

The hard outer covering of an egg, made mostly of calcium carbonate.

Lecithin

An effective emulsifier found in egg yolks.

Chalazae

Opaque ropes that anchor and hold the egg yolk in the center of the egg.

Vitelline membrane

A clear casing that encloses the egg yolk and secures it.

Bloom or cuticle

A thin outermost coating on the eggshell that helps keep out bacteria and dust.

Egg grading

The voluntary process of evaluating the quality of eggs based on appearance and interior quality.

USDA grade AA

The highest grade for eggs, indicating the best quality; sold directly to consumers

USDA grade A

The second-highest grade for eggs, indicating good quality'; sold directly to consumers

USDA grade B

The lowest grade for eggs, indicating lower quality; sold to food service establishments for food products

how are egg grades determined?

by evaluating their quality through appearance and cracking them open

Candling

A technique of examining eggs by placing them against a light source to evaluate their interior contents.

Haugh unit

A measurement used to determine the quality of an egg based on the height of the thick albumen; the higher the unit, the better the egg

Complete protein

A protein that provides all essential amino acids, found in eggs.

Emulsifier

A substance that helps fat and water stay mixed together, found in egg yolks; used in hollandaise sauce, mayonnaise, and salad dressings

Binders

Substances that hold ingredients together, often provided by eggs in cooking; fish dipped in before breaded, meatloaf, meatballs, or lasagna

Foam

A light and airy mixture created by beating egg whites, used for aeration and leavening in food products; ex: souffles and angel food cake

what can the egg yolk contributo to?

golden brown color to foods like yellow cakes, egg noodles, cookies, and pastries

Stabilizers

Substances, such as egg whites, used to prevent large ice crystals from forming in frozen desserts.

Salmonella

A harmful bacteria commonly associated with eggs and egg products, causing foodborne illness.

Microbial growth

The growth of microorganisms, such as bacteria or fungi, on a substance.

Room temperature

The temperature of the surrounding environment, typically around 20-25 degrees Celsius (68-77 degrees Fahrenheit).

Raw eggs

Eggs that have not been cooked or heated.

Cooked eggs

Eggs that have been heated sufficiently to kill any harmful bacteria or microorganisms.

food safety

protection of food from unintentional or natural contamination of food supply

food defense

protection of food from intentional contamination

food security

availability of food and getting access to food

foodborne illness

illness caused by consuming contaminated foods or beverages

high risk group for foodborne illness

infants and young children, pregnant women, elderly, people with weak immune systems

causes of foodborne illness

biological hazards, chemical hazards, physical hazards

top 5 pathogens contributing to foodborne illness

norovirus, salmonella, clostridium perfringens, campylobacter spp, staphylococcus aureus

how are pathogens transmitted to foods

personal hygiene failure, time/temp abuse, cross-contamination

9th major allergen

sesame

8 major food allergens

milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat, soybeans

anaphylaxis

life-threatening allergic reaction; constricted airways in the lungs, low blood pressure and shock, suffocation; use epinephrine like EpiPen

what are symptoms of food allergy

hives, rashes, tingling sensation in mouth, coughing, swelling, vomiting, breathing difficulty

how to avoid allergic reaction?

strict avoidance

food allergy

immune response to certain food or ingredient; it mistakenly responds to foods as if they’re harmful

the way to control bacteria

FATTOM (food, acid, time, temperature, oxygen, and moisture)

what pH do most bacteria thrive in?

neutral

which pH inhibits bacterial growth

acidic

how can you preserve foods?

add acids like in pickling fruits and veggies

examples of acidic foods

limes, lemons, and tomatoes

temperature in FATTOM

different organisms have different growth temperature preferences

what’s the danger zone temperature

40-140 * F; when potential for bacteria growth and problems

when will pathogen not grow but spoilage organisms may be present

< 40*F

when will microorganisms be killed?

>140*F

time in FATTOM

depending on temp, it determines how long it takes for bacteria to reach harmful levels

aerobes

bacteria which needs oxygen to divide

anaerobes

bacteria which doesn’t need oxygen to divide

microaerophilic

bacteria which need a little oxygen

facultative

bacteria which can grown with or w/o oxygen

how is moisture measured

water activity (scale from 0 to 1)

lower water activity = ?

longer shel life

what impact does drying food have?

removes moisture and prevents bacterial growth

how are crackers different from bread?

crackers have lower moisture than bread so they won’t grow mold

what does bacteria prefer?

foods high in protein

Food Safety

The practice of ensuring that food is safe for consumption and free from harmful microorganisms or contaminants.

Foodborne Illness

Illness caused by consuming contaminated food, resulting in symptoms such as vomiting, diarrhea, and fever.

Microorganisms

Small living organisms that can only be seen under a microscope, including bacteria, viruses, and parasites.

Bacteria

Microscopic organisms that can cause foodborne illnesses, such as Salmonella and E. coli.

Viruses

Tiny infectious agents that can cause foodborne illnesses, such as norovirus and hepatitis.

Parasites

Organisms that live in or on another organism and can cause foodborne illnesses, such as Cyclospora and Giardia.

Usual Suspects

Common microorganisms that are frequently associated with foodborne illnesses, including Salmonella, E. coli O157:H7, Listeria monocytogenes, Staphylococcus, Clostridium botulinum, Hepatitis, Cryptosporidium, and Cyclospora.

Salmonella

A bacteria that is widely found in various foods and can cause gastroenteritis, resulting in symptoms like vomiting, diarrhea, and fever.

E

A specific strain of E. coli bacteria that can cause severe illness, especially in young children, and is often associated with undercooked raw beef and contaminated produce.

Listeria monocytogenes

A bacteria that can cause severe illness, particularly in pregnant women, and is commonly found in seafood products and unpasteurized milk products.

Unpasteurized milk products

Milk products that have not undergone the process of pasteurization, which exposes them to potential bacterial contamination.

Listeria monocytogenes

A bacterium found in the environment that can cause severe foodborne illness, particularly in unpasteurized milk products.

Staphylococcus aureus

A common bacterium found on human hands that can cause staph poisoning when transferred to food and allowed to grow, resulting in severe foodborne reactions.

Clostridium botulinum

A rare bacterium that can produce spores and a potent neurotoxin, causing botulism poisoning, which can be life-threatening.

Hepatitis

A virus that can be foodborne and bloodborne, primarily affecting the liver and causing symptoms such as jaundice.

Protozoans

Single-celled organisms, often parasites, that can cause foodborne illnesses, such as Cryptosporidium, Cyclospora, Giardia, and Toxoplasma.

Microbial characteristics

The specific traits and properties of microorganisms present in a food product, which impact its safety and quality.

Yolk

The yellow part of an egg that contains nutrients, protein, fat, vitamins, and minerals.

Albumin

Also known as egg white, it is the watery part of an egg that contains water and protein.

Air cell

The pocket of air that forms between the outer and inner membrane of an egg as it cools and contracts.

Shell

The hard outer covering of an egg, made mostly of calcium carbonate.