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Name That Illness
Food additives
Food Supply Protection
Foodborne Illness
Prevention
Pathogens
100
This illness is produced by Clostridium botulinum. It is found in low-acid canned foods and honey (for infants)
What is Botulism
100
It increases shelf life of products, enrich nutrient content, and improve flavor and texture of foods.
What is food additives
100
This group is responsible for overseeing food processing. It establishes sanitation and safety regulations and guidelines for commercial processors.
What is FDA
100
When you should wash your hands? (List 3)
Before and after food preparation, before and after treating wounds, after using toilet, after changing diaper, after touching animals, after coughing/sneezing..etc
100
E.Coli, Salmonella, and Campylobacter is common in what pathogen category? a.bacteria b.virus c.parasites d.all of the above
bacteria
200
This illness is infected by Listeria monocytogenes. It is found in soft cheeses and ready-to-eat deli meats.
What is Listeriosis
200
Common flavor enhancer
MSG
200
Process in which foods are in airtight containers and then heated to kill microorganisms. If improperly packaged, it can be a source of clostridium botulism
What is Canning
200
Define cross-contamination
when bacteria spreads from one item to another
200
Carries genetic information for their own replication and they need a host to survive? a.mold b.bacteria c.virus d.yeasts
Virus
300
This illness is caused by the infection by Escherichia coli 0157:H7. It is found in undercooked ground beef, unpasteurized milk, and cross-contamination.
What is E. coli
300
Drugs that kill/ slow the growth of bacteria
antibiotics
300
What regulates the safety of drinking water? a.Ozarka b.Food and drug administration (FDA) c. Environmental Protection Agency (EPA) d.Animal and Plant Health inspection service (APHIS)
c.Environmental protection Agency (EPA)
300
How many days can leftover food be in the refrigerator at temperature of 40 degree or below before disposal?
4 days
300
____________are organisms causing diseases. It includes virus, bacteria,_________,________, and________. a.pathogens/ molds,yeast,algae b.pathogens/ molds,parasites,prions c.pathogens/ e.coli, staphylococcus aureus, toxins d.all of the above
b. pathogens/ molds, parasites, prions
400
This toxin is produced by Staphylococcus aureus. Likely sources include moist, cooked meat dishes or starchy foods cooled to room temperature.
What is Staph poisoning.
400
If antibiotics are used for a long period of time, it can create______________ a.pathogens b.virus c.antibiotic-resistant bacteria d.protozoa
What is c.antibiotic-resistant bacteria
400
A visual tool to show how farmers, food manufacturers, transporters of food, retailers, and you can help ensure a safe food supply. a.Partnership for Food Safety Education b.FightBAC c.farm-to-table continuum d.government agencies
What is farm-to-table continuum
400
Why are temperatures between 40 and 140 degrees F called the "danger zone"?
bacteria will multiply rapidly and the food will become unsafe to eat
400
Washing your hands prevents what transmission?
Fecal-to-oral transmission
500
This illness is caused by the toxin produced by Clostridium perfringens. Likely sources include meat, poultry, hot foods that are cooled to room temperature
What is Clostridium food poisoning.
500
What protected consumers from additives that were found to be carcinogenic a.GRAS b.DeLaneyClause c.antibiotics d.all of the above
What is DeLaney Clause
500
Used to detect bacterial DNA "gene patterns" (or "fingerprints"). This helps distinguish different bacterium.
What is DNA fingerprinting
500
The four C's are
Cleaning, cooking, chilling, combat cross-contamination
500
_______________ is another name of mad cow disease and it is caused from ________________
bovine spongiform encephalopathy is another name of mad cow disease is caused from prions