HSES 330 Lecture 9 Exam Study Set
With Complete Solution
Who is at risk for more serious symptoms from foodborne illness? - Answer Very young
Very old
People with long term illness
Pregnant
Malnourished
Define direct and indirect mechanisms of bacterial food poisoning. - Answer Direct:
bacteria is already present in food, then invade intestinal wall and produce infection
Indirect: toxin produced by bacteria after food is eaten
What can be done to prevent mushroom poisoning? - Answer Mushroom hunters need to
be familiar with the mushrooms they collect, including knowledge of the toxic species
that look similar to these edible species.
How do you prevent getting sick from moldy food? - Answer Discard any food with mold,
not just the part with visible mold
What industry and consumer trends explain foodborne illness outbreaks being so
common? - Answer Industry:
Centralized food production creates multiple contamination opportunities
Increased shelf life of products allows for bacterial growth
Insufficient regulation by FDA/USDA/EPA
Consumer:
Increased consumption of imported ready-to-eat foods
Preference for "rare" meats
Immunosuppressive medications
What type of food environment do bacteria thrive in? - Answer Water
Neutral pH
Oxygen
Protein rich environment
, Which preservation methods work to decrease available water in the food? - Answer
Add salt or sugar (binds free water)
Drying (drives off free water)
Fermentation (creates acidic environment)
What are; fermentation, pasteurization and food irradiation? - Answer Fermentation:
creates an acidic environment
Pasteurization: heating process that kills most microorganisms
Irradiation: low dose of radiation that destroys pathogens, however does not make food
radioactive (safe according to FDA)
What preventative measures can you take when purchasing food? - Answer Buy frozen
food meats, and dairy last
Place meats in separate plastic bags
Don't buy dented cans or foods with broken seals
Buy only pasteurized milk/cheese
Buy only what you need
Check the precut salad for brownish, slimy color and texture
What are three types of expiration dates on food packages? Is it safe to eat foods
beyond those dates? - Answer "Sell-By"
"Best if Used By (or Before)"
"Use-By"
What preventative measures can you take when preparing foods? What is proper way to
thaw foods? - Answer Wash hands for 20 seconds.
Keep counters, cutting boards, equipment clean and sanitized.
Replace sponges and towels frequently.
Thaw foods in refrigerator, in cold water or microwave.
Avoid coughing or sneezing over food.
Clean fruits and vegetables thoroughly.
What is cross-contamination? - Answer something moving from one contaminated
source to clean source.
What preventative measures can you take when cooking food? - Answer Thoroughly
With Complete Solution
Who is at risk for more serious symptoms from foodborne illness? - Answer Very young
Very old
People with long term illness
Pregnant
Malnourished
Define direct and indirect mechanisms of bacterial food poisoning. - Answer Direct:
bacteria is already present in food, then invade intestinal wall and produce infection
Indirect: toxin produced by bacteria after food is eaten
What can be done to prevent mushroom poisoning? - Answer Mushroom hunters need to
be familiar with the mushrooms they collect, including knowledge of the toxic species
that look similar to these edible species.
How do you prevent getting sick from moldy food? - Answer Discard any food with mold,
not just the part with visible mold
What industry and consumer trends explain foodborne illness outbreaks being so
common? - Answer Industry:
Centralized food production creates multiple contamination opportunities
Increased shelf life of products allows for bacterial growth
Insufficient regulation by FDA/USDA/EPA
Consumer:
Increased consumption of imported ready-to-eat foods
Preference for "rare" meats
Immunosuppressive medications
What type of food environment do bacteria thrive in? - Answer Water
Neutral pH
Oxygen
Protein rich environment
, Which preservation methods work to decrease available water in the food? - Answer
Add salt or sugar (binds free water)
Drying (drives off free water)
Fermentation (creates acidic environment)
What are; fermentation, pasteurization and food irradiation? - Answer Fermentation:
creates an acidic environment
Pasteurization: heating process that kills most microorganisms
Irradiation: low dose of radiation that destroys pathogens, however does not make food
radioactive (safe according to FDA)
What preventative measures can you take when purchasing food? - Answer Buy frozen
food meats, and dairy last
Place meats in separate plastic bags
Don't buy dented cans or foods with broken seals
Buy only pasteurized milk/cheese
Buy only what you need
Check the precut salad for brownish, slimy color and texture
What are three types of expiration dates on food packages? Is it safe to eat foods
beyond those dates? - Answer "Sell-By"
"Best if Used By (or Before)"
"Use-By"
What preventative measures can you take when preparing foods? What is proper way to
thaw foods? - Answer Wash hands for 20 seconds.
Keep counters, cutting boards, equipment clean and sanitized.
Replace sponges and towels frequently.
Thaw foods in refrigerator, in cold water or microwave.
Avoid coughing or sneezing over food.
Clean fruits and vegetables thoroughly.
What is cross-contamination? - Answer something moving from one contaminated
source to clean source.
What preventative measures can you take when cooking food? - Answer Thoroughly
