Introducing Food-Borne Illness
What is a food-borne illness?
An illness caused by consuming food or drinks that are contaminated.
What living organism did we use to test the effects of different chemicals on it? (specifically if the organism was active or died)
Yeast
What was one piece of information that was on the food labels we looked at?
Nutritional information, size and weight, ingredients, manufacturer etc.
What is a pesticide in agriculture?
What does food preservation refer to?
The process of using physical, chemical, or biological methods to extend the shelf life of food and ensure it is safe to eat.
Cross-contamination, poor hygiene by food handlers, contaminated water, during the production process, etc.
Did adding sugar stop the growth of the yeast?
No
What specific thing were we looking for when we looked at the food labels?
Additives
What was the goal of the black-eyed pea lab?
To determine which peas had pesticide residue left on them.
Which had more vitamin C left in it: the day old lemonade or the fresh lemonade?
Fresh
What can you do to reduce your risk of food-borne illness?
Wash hands, refrigerate food, wash fruits and vegetables, disinfect cutting boards, cook meat thoroughly etc.
What physical observations did you see that lead you to believe the yeast grew with sugar/other substances?
Bubbles and the liquid rose
What is an additive OR what is the purpose of an additive?
substance added to food to enhance its flavor or appearance or to preserve it. Can change nutritional value!
How did you determine if any of your peas had pesticide residue on them?
Added iron nitrate and crushed the pea. If it turned black then it had pesticide residue on it.
Name three of the four types of food preservation methods discussed.
Irradiation, chemical preservatives, canning, and pasteurization
What is an example of one common food-borne illness?
Salmonella, botulism, campylobacter, E coli, Listeriosis, Brucellosis etc.
What was one of the chemicals used to try and stop the growth of the yeast?
Sodium benzoate, sodium carbonate, vinegar, and ascorbic acid.
Can a single additive (like Vitamin C) have more than one purpose in a food?
Yes; Vitamin C is both a nutrients and a preservative.
What United States government agency is responsible for testing food for pesticide residue?
Food and Drug Administration (FDA)
What reacted with the day old lemonade to cause there to be less vitamin C in it?
Oxygen in the air
What was one symptom that Ron Timbler experienced when he got trichinosis from eating wild bear?
Slight fever or muscle aches.
If the growth of yeast can be controlled with different chemicals (vinegar and sodium benzoate) why choose one chemical instead of another?
Cost, effect of chemical on flavor, texture, or other properties of the food that may influence decisions. Possible negative health effects.
Additives can be grouped into four basic categories. Name one of the categories.
Color and flavor, nutrition, preservatives, and process additives
Why is not reasonable to test every single food to see if there is pesticide residue on it?
What category of additives does an emulsifier or thickener fall under?
Process additives --> they change the physical characteristics of the food