Food Preservation and Processing
Drying, salting, sugaring, and smoking.
What are methods that decrease water content to deter microbial growth?
Pregnant women, children, people with weak immune systems, and the elderly.
Who are people at increased risk for foodborne illness?
Reproduce after invading body cells.
What is a virus?
Brown rice has high concentrations of this contaminant.
What is arsenic?
What is organic?
Pasteurization, sterilization, and canning.
What are methods that use heat to reduce number of microbes?
Cutting up raw chicken and then cutting up lettuce with the same knife without cleaning it.
What is an example of cross-contamination.
A highly contagious virus that causes the "stomach flu."
What is noroviruses?
Significant food source of mercury and PCB.
What is fish?
Radiation creating desired traits.
Refrigeration and freezing.
What are cold methods that slow rate of microbial growth.
Single-cell organisms in the food we eat, the water we drink, and living in our gut.
What are bacteria?
Lives on a host, absorbing their nutrients.
What are parasites?
Using hot tap water for food preparation may contribute to high levels of this contaminant that damages all organs in the body.
What is lead?
Most soybean and cotton seeds.
What is genetically modified?
Fermentation and pickling.
What are methods that increase acidity or alcohol to deter microbial growth?
An illness that is caused by eating foods contaminated with pathogens, usually resulting in symptoms within ~1 hour-1 week hours (varies).
Salmonella, Campylobacter, Staphylococcus, and E. coli.
What are common bacteria found in <protein containing> food?
They include insecticides, fungicides, and rodenticides.
What are pesticides?
What is selective breeding (or genetic manipulation)?
Cold or electronic pasteurization.
What is food irradiation?
The food "danger zone."
What is 41-135 degrees F (5-57 degrees C)?
A type of fungus that grows best in moist, dark places.
What is mold?
Wash and scrub fruits, peel produce, trim fat from meat, select a variety of foods, and pick organic.
What are some steps to reduce pesticide residue from food?
Food regulators (3)