Bacteria
Salmonella bacteria is usually spread via:
raw meat, poultry & eggs
Radiation energy passes through food, controlling growth of insects, bacteria, fungi, and parasites
Irradiation
Who is most at risk? (name 4/6)
Infants and children, Older adults, Those with liver disease, diabetes, H I V/A I D S, cancer, Postsurgical patients, Pregnant women, People taking immunosuppressant agents
list of foods established in 1958 that were grandfathered in as safe for consumption
GRAS List
When buying foods, frozen perishable foods should be bought when?
last
improperly canned foods is a source
Clostridium botulinum
Mod high temp for 15-30 min
Pasteurization
Historically, many food preservation techniques bind ___________ to inhibit growth of bacteria.
water
Three things you can do to reduce exposure to lead
let water run for a minute or so if it has been off more than 2 hours; meet iron and calcium needs to decrease lead absorption; avoid hazards (paint in some older homes; imported herbal remedies, Mexican pottery)
3 Ways it is safe to thaw foods
refrigerator, microwave or under running water
source can include deli meats; greatest concern during pregnancy
Listeria monocytogenes
Food & package sterilized separately before food enters package
aseptic processing
Most food borne illness is caused by which 2 microorganisms?
What is the Dirty Dozen and the Clean 15?
List that comes out annually by EWG that lists foods with least likely & most likely to contain pesticide residues.
USDA Food Safety Program includes what 4 actions?
Clean, Separate, Cook, Chill
Can live on skin and within nasal passages of up to 25% of population, so avoiding sneezing and covering sores on hands is important when handling foods.
Staphylococcus aureus
Heating food above 275 degrees F for 1-2 seconds
Ultra-high temperature processing
What is the danger zone?
40-140 degrees F
Farming practices used in organic farming
•Biological pest management.
•Composting.
•Manure applications.
•Crop rotation.
Leftovers should be stored within what time frame?
1-2 hours
Multiples rapidly in prepared foods, such as meats, casseroles, and gravies held at room temperature for extended time
Clostridium perfringens
lowers pH of food
Vinegar & citric acid
What are some reasons that food additives are used?
Limit spoilage; Increase nutrient content; Prevent undesirable changes in color and flavor; Increase safety of food distribution; Reduce the activity of enzymes that can change flavor and color of food; Preservative
Locavore means
eats locally grown foods
Meat, poultry, fish internal temperature should be checked prior to consumption.
True or false
True