Intro to Food Science
Fire, salt, smoking, storing in ground, and drying
What were the first processing methods?
Physical, chemical, and biological
What are the three categories of hazards?
uncooked food, nausea and diarrhea, cook food thoroughly
What is listeriosis?
United States Department of Agriculture
What is the USDA?
metal, nails
What is an example of a physical hazard?
A food innovation that came from the World Wars.
What are convenience foods?
Illnesses or diseases transmitted through eating foods
What are foodbourne illnesses?
uncooked food, fatigue and nausea, wash hands and clean non-cooked foods
What is Hepatitis A?un
Food Safety Inspections Service
What is the FSIS?
toxic chemicals
What is an example of a chemical hazard?
The study of the nature of food, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public.
What is food science?
Any microorganisms that cause illness or disease
What are pathogens?
undercooked meat, fever, wash hands
What is campylobacteriosis?
Centers for Disease Control and Prevention
What is the CDC?
microorganisms
What is an example of a biological hazard?
What changes did the Industrial Revolution bring to the food science industry?
Clean, Combat Cross Contamination, Cook, and Chill
What are the four C's?
Raw meat and eggs, diarrhea, fever, stomach cramps, wash utensils and boards
What is salmonella?
Food and Drug Administration
What is the FDA?
Viruses and bacteria
What are examples of pathogens?
This is where cheese was discovered.
What is the Middle East?
40-140 degrees
What is the danger zone?
Undercooked meat, fatigue, nausea, wash hands and cook food
What is E-coli?
Occupation Safety and Health Administration
What is OSHA?
Listeriosis, campylobacteriosis, salmonella
What are examples of foodbourne illnesses?