Lecture 1

Question 1

When can we see growth of microorganisms?

Answer 1

Growth occurs when the pH is neutral and concentrations of sugar and salt are low

Question 2

What are psychrophilic, thermophilic and mesophilic bacteria?

Answer 2

1. psychro: cold loving
2. Thermo: heat loving
3. Meso: Moderate temperature loving

Question 3

What are aerobic anaerobic and facultative bacteria?

Answer 3

Aer: Presence of O2
Anaer: No O2
Facul: With or without O2

Question 4

How are viruses transmitted?

Answer 4

All food born viruses are transmitted via fecal-oral route

-Directly or indirectly

Question 5

Can viruses multiply in food?

Answer 5

No

• they are usually inactivated by cooking
• can survive freezer temps

Question 6

What are produced by fungi?

Answer 6

Mycotoxins are produced by moulds that can contaminate grains nuts and fruit

Question 7

What environment does yeast grow best in?

Answer 7

high moistures and high surgar

Question 8

What are some examples of what mycotoxins can do to you?

Answer 8

Liver or kidney problems
Liver cancer
Birth defects
Death
-Ex: aflatoxin

Question 9

What are the 2 kinds of parasites and where are they found?

Answer 9

Round and flat worms

-found in raw or undercooked meats and fish

Question 10

How are parasites transmitted?

Answer 10

Via water or food that has been contaminated by fecal matter

Question 11

What do prions do?

Answer 11

Cause proteins to missfold and the tissue become infectious

• causes. irreversible damage to the central nervous system
• mad cow

Question 12

What are the three types of food borne illness?

Answer 12

1. Infections- food containing live pathogenic microorganisms
2. Intoxication -Food contaminated with toxin-producing microorganisms
3. Toxin-Mediated - Food contaminated with microorganisms which when consumed produce a to toxin in the gut

Question 13

Who’s at risk for food borne diseases?

Answer 13

Children
Pregnant women
Elderly
Immunocompromised 
People taking meds

Question 14

What are the 4 areas in which to prevent food borne illness?

Answer 14

1. Government
2. GTHe 4 C’s
3. HACCP
4. Tech

Question 15

How does the government prevent food borne illness?

Answer 15

CFIA responsible for the inspection of food
-enforces policies and standards sttby health Canada

Health protection and promotion act governs food premises at the provincial level

Public health units

Question 16

What are the 4 C’s?

Answer 16

Clean
Cross contamination
Cook
Chill

Question 17

What is the danger zone?

Answer 17

Between 4 and 60 degrees in which there is optimal bacteria growth

Question 18

What should and should not be used to clean equiupemtn?

Answer 18

Damp towels, sponges, porous surfaces and wood cutting boards

Question 19

What is HACCP?

Answer 19

Hazard analysis and critical control points

• systematic process to identify and control food safety hazards that may be microbial, physical or chemical
• quality control used for preventative measures

Question 20

Who developed HACCP?

Answer 20

Pillsbury for NASA to ensure astronauts have adequate nutrition

Question 21

What is the process for HACCPs?

Answer 21

Identify hazard
Establish critical control points
Establish procedures to monitor. critical control points
Establish corrective action when you find a hazard

Question 22

What are the 5 forms of tech that help improve food safety?

Answer 22

1. Pasturization
   - heated to kill pathogenic bacteria
2. Ultra pasteurization
   - increase shelf life
3. Sterilization
   - destroys mostly all microorganisms
4. Irradiation
   - kill bacteria without heating food
5. High pressure processing
   - high pressure reduces vegetative bacteria

Question 23

What is irradiation also. referred too?

Answer 23

cold. pasteurization

- food doesn’t become radioactive

Question 24

Does high pressure impact nutrition of food?

Answer 24

Does not impact ntuiriton or enzymatic action

-doesnt destroy spores

Question 25

What is water activity?

Answer 25

Foods with low water activity do not support bacterial growth -achieve low WA by drying, freezing, adding salt of sugar

Question 26

What are the useful microorganisms?

Answer 26

Yeas and lactic acid bacteria

Question 27

What are probiotics?

Answer 27

Live microorganisms which when administered in adequate amounts confer a benefit on the host - good for gut - fount in fermented food

Question 28

What is oxalic acid?

Answer 28

Plant toxin found In leaves of rhubarb, found in spinach and beet green

Question 29

What is solanine?

Answer 29

Plant toxin found on the skin of potatoes | -gives it the green colour

Question 30

What is goitrogens?

Answer 30

Plant toxin found in the cabbage fam and can reduce thyroid activity

Question 31

What are protease inhibitors?

Answer 31

Found in legumes and killed by cooking | -impair digestion of protein

Question 32

What are hemagglutinin?

Answer 32

Found in soybean, peanuts, kidney beans | -Cause RBC to stick together

Question 33

Within the Ministries and civil services, what are the 5 under the health portfolio?

Answer 33

1. Health Canada 2. Public Health Agency of Canada 3. Canadian Institute of Health Research 4. Patented Medicine Prices Review Board 5. CFIA

Question 34

What is the definition of organic food?

Answer 34

Food items must be 95% or higher to be considered certified organic - in which the logo can be used - less than 95% logo can not be used

Question 35

What is the difference between organic and natural ?

Answer 35

Natural products can have goo/pesticides Organic is non goo certified and no synthetic anything

Question 36

What is Bill 153?

Answer 36

From the organic products act | -prohibits the marketing and labelling or organic foods not certified

Question 37

What is bio tech also referred to as?

Answer 37

Life sciences Genetic modification Genomics

Question 38

What are some examples of Biotech?

Answer 38

Vaccines GMO products Bacteria

Question 39

What are the GMO crops that Canada produces?

Answer 39

Corn Soy Sugar Beet

Question 40

What was the first GMO crop?

Answer 40

Tobacco (US)

Question 41

What was the first GMO food?

Answer 41

Tomato (flavour savour) in US | -not any more cause it had unfavourable characteristics

Question 42

When was food labelling established and who over sees it?

Answer 42

1920 | Health Canada

Question 43

What should knives be made from?

Answer 43

High quality materials such as stainless steel and very sharp

Question 44

What are the 4 recipes styles?

Answer 44

1. Standard - Ingredients are luted in the order used followed by step by step instructions 2. Action - instructions/method is interspersed with list of ingredients 3. Descriptive - Presented in a column format (similar to action, different format) 4. Narrative - Amount of ingredients and method are combined (good for not a lot of ingredients)

Question 45

When you need to increase the yield of your recipe, what are the 3 methods to do so?

Answer 45

1. Factor method - Multiply recipe x2 2. % Method: Most accurate based on weights (good for large volumes) 3. Bakers %: Based on total weight of flour, similar to % method (for better consistency and convert recipes to different weights)