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chapter 12 and 13
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- 1food borne illneseeillness cause by microscopic disease-causing agents or their toxic by-products in food
- 2pathogensdisease causing microbes
- 3contaminated fooditem that is impure or unsafe for human consumption
- 4food intoxicationillness that results when poisons produces by certain pathogens contaminate food and irritate the intestinal tract
- 5microbes in foodcertain food microbes are beneficial and desirable after the color, texture, taste, and other factors in productions (hard cheese)
- 6microbes contaminate food making itunsafe for humans, contaminates include pathogens, insect parts, pesticide residues, and mental fragments
- 7pathogens can enter foodvia air, water, soil, sewage, or animals
- 8Route Verminanimals such as flies, cockroaches, mice, and rats that live around sewage or garbage
- 9Route personal hygienefailure to wash hands after using toilet or coming in contact with sources of pathogens
- 10Route improper food handlingcross contamination or failing to keep foods at the proper temperatures
- 11high risk foodsbeef, pork, poultry, eggs, shellfish, milk and milk products
- 12food borne illnesses generally involve in thedigestive tract
- 13signs and symptoms of food borne illness includenausea, vomiting, diarrhea, and intestinal cramps
- 14populations at risk for food borne illness includepregnant woman and very young children, elderly persons, people who have serious chronic diseases or weakened immune systems
- 15popular name for food borne illness. The real "flu" is calledinfluenza
- 16specific group of viruses that infect respiratory tract are characterized bycoughing, fever, weakness and body aches
- 17pathogens infect: are characterized by: Generally do not have:intestinal tract
intestinal cramps, diarrhea, and vomiting
respiratory signs and symptoms - 18bacteriasimple single called microorgnism
- 19virusessimply genetic material coated with protein
- 20parasitesorganisms that live in/on other living things
- 21fungilive on dead/decaying matter
- 22reducing risk of food borne illnessesselect frozen foods and highly perishable foods (meat and fish)
check best by dates
do not buy food in damaged containers
do not buy cartons with cracked eggs
take groceries home immediately after shopping
refrigerate milk products and eggs - 23food preparation inclufeuse fresh paper towel, r clean hand towel to dry hands
clean food preparation sufaces with hot soapy water
use easy to clean cutting boards
have 3 different cutting boards, one for meats, one for produce, and on for breads
sanitize food preparation surfaces and equipment that came in contact with raw meat, fish, poultry, and eggs - 24proper hand washingwash hands thoroughly with hit, soapy water for 20 seconds before and after touching food
- 25do not use foods from containers thatleak, bulge, or are severely dented, have damaged safety seals, spurt liquid or have a bad odor
- 26most microbes grow well when temperature are between40 to 140 degrees F
- 27cooking food to the proper temperature destroys food bornepathogens
- 28microwave cooking can result in uneven temperature that ____ destroy all pathogensmay not
- 29raw fisheating raw fish is safe for most healthy people, of the fish is very fresh before being commercially frozen and then thawed properly
- 30ground meats, poultry and fishthe interior portion of meat contains no bacteria however the surface may contain bacteria, and grinding mixes pathogenic bacteria throughout the meat or poultry
- 31refrigerate or freeze left-over foods within2 hours
- 32if environmental temperatures are >90 degrees F refrigerate within1 hour
- 33to reduce your risk of food borne illness follow these food storage tipskeep refrigerator temperature below 41 degrees F
cook or freeze ground meats and poultry soon after purchasing
cook raw fish, shellfish, and poultry the day they are purchased
use refrigerated ground meat within 1 to 2 days and use frozen meat and patties withing 3 to 4 months after purchasing them
use refrigerated leftovers within 4 days
reheat leftovers 165 degrees F - 34The four "FIGHT BAC!" are1. clean
wash hands and surfaces often
2. separate
don't cross-contaminate
3. cook
cook proper temperature
4. chill
refrigerate promptly - 35food irridationpreserves food by using high amount of energy to kill pathogens, processes do not make food radioactive
- 36irradiated foods must haveRadura symbol on package
- 37food additiveany substance that becomes incorporated in food during production, packaging, transport, or storage
- 38direct or intentional additivesare added to foods to facilitate processing, increase nutrient content, prolong freshness, enhance taste, improve color, or make the food safe
- 39color additivesinclude dyes, pigments, or other coloring agents such as beta-carotene
- 40Food Additives Amendment (1958)required manufacturers to provide evidence that a new additive is safe before use in products
- 41Generally Recognized a Safe (GRAS)List of ingredients used before 1958 that were thought to be safe (excempt from safety testing, GRAS list substances are not classified as additives)
- 42all new additives must undergo safety testing before ___ grants approvalFDA
- 43Delaney Clause of the Food Additives Amendmentprevents manufacturers from adding a new compound to foods that causes cancer at any level of intake does not apply to pesticide residue
- 44The Food Quality of Protection Act of 1966established safety standards of "a reasonable certainty of no harm" for pesticide residues
- 45Unintentional food additivessubstances get into foods accidentally
- 46FDA permits very small amounts of unavoidable, naturally occurring substances such asdirt and insect parts in foods
small amounts are not harmful when consumed in minute amounts - 47chemical contaminantsare naturally in our environment and may be in foods
- 48pesticidesany substances used to control or kill unwanted oragnisms
- 49insecticidescontrol or kill insects
- 50rodenticidescontrol or kill mice and rats
- 51herbicidesdestroy weeds
- 52fungicideslimit spread of fungi
- 53pesticide residue tolerancesmaximum amount of pesticide residues allowed
- 54pesticides have the potential to harmhumans, animals, and the environment
- 55once pesticides are applied to crops, they mayremain in the soil, be taken up by the plant root, enter groundwater and other waterways, or be carried to other locations in the wind
- 56Travelers Diarrhea (TD)reults from consuming food or water that has been contaminated with pathogens
causes abrupt onset of abdominal cramps, loose or watery bowel movements, nausea, vomiting, bloating and fever
generally lasts 3 to 4 days - 57use caution when selecting foods and beverages such asavoid food from street vendors, undercooked meats, and raw foods washed in water
- 58prenatal periodtime between conception and birth; pregnancy
- 59conceptionmoment when a sperm enters an egg; ferilization
- 60uterusfemale reproductive organ that protects the developing human during pregnancy
- 61conception to week 2sperm enters egg; fetilized egg cell divides, forming a mass of cells that buries itself into the uterine lining
- 62weeks 2-8the rapidly dividing mass of cells, called an embryo, increases in size and forms organs
- 63weeks 8 to birththe human organism is now called a fetus. At 12 weeks of age, a fetus weighs only -1oz at birth the typical newborn weighs 6 to 8 lbs
- 64the placentaorgans that develops in the uterus during pregnancy that connects the uterus to the embry/fetus via the umbilical cord
- 65what does the placenta do?transfers nutrients and oxygen to embryo/fetus removes wastes from embryo/fetus
- 66preterm infantborn before 37 weeks
- 67very preterm infantborn before week 32
- 68constipationhormone relax muscles of digestive tract resulting in showing of GI tract
- 69constipation treatmentadequate intakes of fiber and fluid
- 70heartburnfetus pushes upward on mothers abdominal cavity causing stomach acid to enter esophagus
- 71heartburn treatmenteat smaller meals and avoid troublesome foods
- 72energy needs 1st trimester 2nd trimester 3rd trimesterno increase
+340 kcal/d
+452 kcal/d - 73folate+50%
- 74iron+50%
- 75underweight pregnant women should gain28-40 pounds
- 76healthy weight pregnant women should gain25-35 pounds
- 77over weight pregnant women should gain15-25 pounds
- 78obese pregnant women should gainat least 15 pounds
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- Fichas sobre chapter 12 and 13, creado por wendyvanessa1995 el 14/05/2014.
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- wendyvanessa1995
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