Exam 16: Food Safety: Concerns and Controls

E. coli bacteria can enter food through:

A seven-step process for monitoring and improving the U.S. food supply that is being implemented in many food and food service companies is:

Freezing will kill all pathogenic bacteria.

Listeriosis can be prevented by:

A tasting spoon may be the same spoon that is used for stirring.

Describe the techniques used in drying foods.

Define the essential ingredients and their roles in preserving foods with sugar.

In hot countries such as India, Southeast Asia, Africa, and South America, water contaminated with fecal matter is a source of Vibrio cholerae.

Cestodes and flukes are parasites that can invade human tissue and cause illness.

Bacteria can be harmless when in the vegetative state, but can produce dangerous toxins if they form:

Eating raw seafood is a good health practice.

For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the microorganisms. Also in reheating, it is always safe to boil a canned product for ten minutes before tasting to ensure the destruction of C. botulinum, which is destroyed by the heat in that time period.

The USDA has the greatest responsibility of any agency in the federal government for ensuring a safe food supply.

Most food-borne illnesses caused by bacteria show symptoms within a day or two, but onset in some types may be delayed for several days.

Giardia lamblia is classified as a:

Norwalk-like virus infections are caused by failure to refrigerate foods promptly.

Illness caused by Staphylococcus aureus usually:

Keep hot foods hot (>140ºF) and cold foods cold (<40ºF).

Activated lactoferrin can be sprayed on meats to help kill E. coli 0157:H7 and reduce the risk of food-borne illness.

Outline the preservation methods used in the food industry and the advantages and disadvantages of each.