Show:
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
Selective and cross breeding are examples
What are GE foods
200
This toxin likes an anaerobic environment and therefore eating tainted fermented foods can increase risk.
What is Botulism?
200
(not jeopardy) Name two safe ways to thaw foods.
refrigerator or in cold water.
200
Used to increase lean tissue and milk production in cattle
What is Growth hormone?
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
300
Food additives that are grandfathered in and are considered okay for consumption
What is GRAS
400
This microbe is transmitted commonly in undercooked chicken, turkey and eggs.
What is salmonella?
400
Enables recalls of contaminated foods.
What is batch numbering
400
Grinds, heats and blends foods with color and flavor additives and pushes the paste through screens to mold into desired shape.
What is Extrusion
500
Occurs in undercooked meat and spinach and can cause GI symptoms and in some cases bloody diarrhea
What is E coli
500
The practice of separating raw produce from raw meat.
What is preventing cross contamination?
500
Reduces oxygen by vacuum packaging to slow bacterial growth.
What is MAP (Modified atmosphere packaging)