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What's making us sick
Keeping food safe
Food Technology
100
Is transmitted through food and water.
What is Foodborne Illness
100

You should do this for at least 20 seconds.

What is washing hands?

100

When cellular respiration occurs in the absence of oxygen.

What is fermentation (anaerobic respiration)

200
This toxin likes an anaerobic environment and therefore eating tainted fermented foods can increase risk.
What is Botulism?
200

 Name two safe ways to thaw foods.

refrigerator or in cold water.

200

Low acid foods require this type of canning method

What is pressure processing (canning)?

300
(not Jeopardy format) Raw seafood increases risk of:
Parasites such as worms and some viruses
300

(not Jeopardy format) What are the temperature danger zones?

What is 40-140 degrees F. (4-60 degrees C.)

300

The process of removing 15-20% water resulting in a shelf-stable food.

What is dehydration.

400
This microbe is transmitted commonly in undercooked chicken, turkey and eggs.
What is salmonella?
400

Indirect transmission of food contaminants is also called this.

What is cross contamination

400
Another name for lyophilization

What is freeze-drying

500
Occurs in undercooked meat and spinach and can cause GI symptoms and in some cases bloody diarrhea
What is E coli
500

Packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

What is pasteurization

500

Reduces oxygen damage and increases shelf life of food by the displacement of gases in the package, which is then replaced by a desired mixture of gases.

What is MAP (Modified atmosphere packaging)