Nutrition Ch.27 Food Safety Study Guide

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- Many Foodborne Illnesses are caused by pathogens.

- Most cases of foodborn illnesses are due to disease-causing microbes known as pathogens, such as viruses, bacteria, and parasites.

Pathogens- Disease causing microorganisms

Viruses- Microscopic organisms that must have a living host such as a plant or animal

Bacteria - Microscopic organisms that can exist and flourish on both living and nonliving surfaces.

Irradiation- Kills specific pathogens by breaking up DNA. Not radioactive and do not undergo harmful or dangerous chemical changes. Nutrient Loss prevented.

Chemicals used intentionally to enhance the food supply such as

Growth Hormone BST or rBST

-Used to help increase milk production

Pasteurization kills 90% of the growth hormone

Pasteurization - The process of heating liquids or food at high temperatures to destroy foodborne pathogens.

Antibiotics - kill or slow the growth of bacteria

-There is a concern about the development of antibiotic resistant bacteria

Pesticides widely used in Agriculture

can prevent growth of fungi and weeds, and controlling damaging insects

Some pesticides may cause cancer, nerve damage

What is Organic and how do you find organic foods?

Organic - Farming involves growing crops without the use of some synthetic fertilizers, bioengineering, or irradiation.

Organic foods are not necessarily free of all pesticides.

Organic does not mean more nutritious or more safer.

USDA organic signifies 95% of product has organic.

GMO- Genetically Modified Organism

Biotechnology- the application of biological techniques to living cells, which alters their genetic makeup.

GMO is just a faster process

GMO regulated by the FDA,USDA, and EPA

Read GENERA data base

GMO helps to protects damage from plants and make food more nutritious

Foods that are genetically engineered are corn and soybeans, Sugarbeats

Know GMO and GE

Nitrates: Chemical food additives that act as preservatives, in addition to enhancing the color of foods.

Biotechnology- The application of biological techniques to living cells, which alters their genetic makeup

Which of the following is not a potential cause of foodborne illness? D. Food additives

Which group is at greatist risk of contracing a foodborne illness?

C. a 70 year old-grandmother, a 2-year old toddler, and a middle aged woman who has diabetes.

The temperature range of the danger zone is 50 degrees F to 100 degrees F

Four steps in the food handling process

Cleaning, combating cross-contamination, cooking, and chilling.