Chapter 8
No description yet. This curated deck is ready for daily study.
Card preview (24)
Six main causes of “unsafe” food
Presence of disease producing ( pathogenic ) Presence of natural toxins 3. Presence of extraneous matter (e.g., stones, glass, seeds, 4. Presence of environmental contaminants (e.g., pesticides, heavy metals in fish) 5. Presence of harmful additives 6. Presence of allergens (puts only certain individuals at
two typesof pathogenic organisms
Microorganisms [includes viruses, bacteria, molds, and protozoa (parasites)] Parasitic nematodes (e.g., trichina worm ””, occurs in rats, pigs, and humans, responsible for the disease trichinosis)
Examples of natural toxins
(e.g., poisonous mushrooms, cyanogenic glucosides in cassava)
Why everybody is so concerned about food safety, especially the ones producing diseases
Globalization of trade Trend toward food distribution over a broad geographic area from centralized production and storage facilities Emergence of new foodborne pathogens
What was the hamburger disease that then transferred to sprouts, lettuce, and spinach
E.g., emergence of the pathogenic strain E. coli O157:H7 in beef (“hamburger disease”) in the 1980s; subsequent outbreaks were traced to contaminated sprouts, lettuce, and spinach as well as beef (XL Foods in Alberta in 2012)
What is the rate of food poisoning in US, hospitalization and deaths
: 75 million cases/year in the USA (up to 30 % of the 325,000 hospitalizations, 5000 deaths
Economic costs of food poisoning
estimates range from 20 billion to $ 45 billion/year:
Categories of losses from food borne diseases
Healthcare costs Costs of public health investigations Lost productivity Loss of market share (company responsible for an outbreak) Loss of consumer confidence (can be far reaching)
What is the leading cause of food loss/waste
In addition to being a major food safety concern, microbiological contamination is a leading cause of food loss/waste through spoilage
According to the FDA, mercury level in canned tuna is 0.126 ppm. In this case, mercury is an example of ……. contaminant in food. (one word, small letters)
Environmental
Microorganisms of concern in food microbiology include
bacteria and fungi (yeasts and molds
Bacteria and fungi can ___ in food
These microorganisms can proliferate rapidly in foods.
What type of microogranisms do not proliferate in food
Viruses
Within the context of traditional food microbiology, the term “microorganisms” refers to bacteria and
Bacteria and fungi
The particular bacterial/fungal species responsible for foodborne illnesses (pathogenic microorganisms) ____ those causing food spoilage .
are not the same as
When microorganisms can bee beneficial
fermented products: yogurt, cheese, sauerkraut, wine
When milk, meat and vegetables/fruits will be exposed to microbial contamination
Milk from a cow is sterile originally but not for long Meat can become contaminated in the slaughterhouse or by handling after slaughter. Bruising of fruits and vegetables during and after harvesting provides points of entry for microorganisms.
bacteria reproduce by ___ , resulting in an ____ of growth : population can double every 20 30 min.
binary fission exponential rate
What is a routine step in food quality control
Microbiological analysis
Microbiological analysis involves
It can involve the detection , enumeration , and/or identification of microorganisms
What is standard plate count
: method for general enumeration of microorganisms (total microbial load).
High total microbial loads are the effects of
poor sanitary control in the production, transport, processing, or storage of the food.
There is a ____ in microbiological standards
Upper limit on total microbial load
Standard for grade A raw milk is
microbial load is not to exceed 100,000 per milliliter.