1
Q
botulism
A
- an often-fatal food poisoning caused by botulinum toxin
- produced by clostridium botulinum bacterium that grows without oxygen in nonacidic canned foods
2
Q
pasteurization
A
- the treatment of milk with heat sufficient to kill certain pathogens commonly transmitted through milk; not a sterilization process
3
Q
Hazard analysis critical control point (HACCP)
A
- a systematic plan to identify and correct potential microbial hazards in the manufacturing distribution, and commercial use of food products
4
Q
cross-contamination
A
- the contamination of food through exposure to utensils, hands, or other surfaces that were previously in contact with a contaminated food
5
Q
bovine spongiform encephalopathy (BSE) or mad cow disease
A
- an often-fatal illness of cattle affecting the nerves and brain
- caused by an oddly shaped protein (prion)
6
Q
prion
A
- an infective agent consisting of an unusually folded protein that disrupts normal cell functioning, causing disease
7
Q
cyanogens
A
- precursors to the deadly poison cyanide
- raw limabeans, tropical root vegetable cassava, fruit seeds
8
Q
pesticides
A
- chemicals used to control insects, diseases, weeds, fungi, and other pests on crops and around animals
9
Q
residues
A
- whatever remains
- in the case of pesticides, those amounts that remain on or in foods when people buy or use them
10
Q
biotechnology
A
- the science of manipulating biological systems or organisms to modify their prodcts or components or create new products
11
Q
organic foods
A
- product grown and processed without the use of synthetic chemicals
12
Q
growth hormone bovine somatotropin (bST)
A
- growth hormone of cattle
- which can be produced for agricultural use by genetic engineering
13
Q
arsenic
A
- a poisonous metallic element
14
Q
contaminant
A
- any substance occurring in food by accident
15
Q
persistent
A
- of a stubborn or enduring nature; with respect to food contaminants, the quality of remaining unaltered and unexcreted
16
Q
bioaccumulation
A
- the accumulation of a contaminant in the tissues of living things at higher and higher concentrations along the food chain
17
Q
heavy metal
A
- any of a number of mineral ions
- such as mercury
18
Q
methylmercury
A
- any toxic compound of mercury to which a characteristic chemical structure a methyl group, has been added, usually by bacteria in aquatic sediments
19
Q
minamata disease
A
- effects of mercury contamination
20
Q
additives
A
- substances that are added to foods but are normally not consumed by themselves as foods
21
Q
generally recognized as safe (GRAS) list
A
- a list, established by the U.S FDA, of food additives long in use and believed to be safe
22
Q
toxicity
A
- the ability of a substance to harm living organisms.
23
Q
margin of safety
A
- reference to food additives, a zone between the concentration normally used and that which a hazard exists
24
Q
MSG symptom complex
A
- the acute, temporary, and self-limiting reactions experienced by sensitive people upon ingesting a large dose of MSG
25
incidental additives
- substances that can get into food not through intentional introduction but as a result of contract with the food during growing, processing, packaging, storing,
26
nutrient additives
- Nutrient added to improve or to maintain the nutritional value of foods
27
food borne illness
- an illness transmitted to humans through food or water
28
infection
- multiplies and infects tissues in the body
29
intoxication
- produce toxins as they multiply which cause harm to tissues
30
Canadian Food Inspection Agency
- provides inspection services related to food safety, economic fraud, trade related requirements, plants and animals health programs
- responsible for:
1. controlling animal diseases and pests
2. inspecting foods
3. preventing fraud
4. regulate seeds, feed and fertilizers
5. diagnosing problems
6. enforcing safety standards
31
toxin
- a chemical substance that can cause damage to a biological system
32
growth hormone
- used to enhance the growth of specific cells and increase food efficacy in animals
33
antibiotics
- used to treat infections that affect animal health
34
food additives
- substances added to food either intentionally or by accident that become part of the food and affect its characteristics (like colour or flavour)
35
antimicrobial agents
- preservatives that prevent spoilage by mould or bacterial growth
36
antioxidants
- preservatives that prevent rancidity of fats in foods and other damage to food caused by oxygen
37
artificial colours
- certified food colours, added to enhance appearance
38
artificial flavors or flavour enhancers
- chemicals that mimic natural flavors and those that enhance flavours
39
bleaching agents
- substances used when to whiten foods such as flour and cheese
- eg. Peroxides
40
chelating agents
- molecules that bind other molecules
41
nutrient additives
- vitamins and minerals added to improve nutrient value
42
preservatives
- antimicrobial agents, antioxidants, chelating agents, radiation, and other additives that retard spoilage or preserve desired qualities
43
thickening and stabilizing agents
- ingredients that maintain emulsions, foam, or suspension or lend a desirable thick consistency to foods
44
food allergy
- an immune response to a food substance called antigens
45
anaphylaxis/anaphylactic shock
- a life threatening reaction to a food substance that affects multiple body systems
46
food intolerance
- an adverse reaction to food that does not involve an immune response
47
lactose intolerance
- condition characterized by impaired ability to digest lactose due to reduced amounts of the enzyme lactase
48
celiac disease
- an immune disorder that is characterized by damage to the intesitnal tract caused by exposure to gluten
