Term
| Food Safety Modernization Act 411 |
|
Definition
Signed into law on January 4th,2011
Most significant change in food safety law since FD&C Act of 1938 |
|
|
Term
|
Definition
| Lectins, Glycoalkaloinds, Enzyme Inhibitors, Cyannogenic glycosides, allergens |
|
|
Term
|
Definition
| glycoprotein, exhibits binding affinity carbs, Impair protein digestion and cause malabsorption of other nutrients, destroyed by heat, legumes |
|
|
Term
|
Definition
| Heat stable Increased levels - a result of stress factors during growth, post-harvest due to handling, light Bitter |
|
|
Term
|
Definition
| not toxic, inhibit digestion of proteins, they can be killed by cooking. Trypsin inhibitor most common and widely studied |
|
|
Term
|
Definition
| Found in cassava, bitter almonds, stone fruit kernels. Sugar molecule linked to a cyanide group |
|
|
Term
|
Definition
Proteins that trigger an immune response
“Big 8” – 90% of allergic reactions
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans
FALCPA or the Food Allergen Labeling and Consumer Protection Act of 2004 |
|
|
Term
|
Definition
Toxins produced by molds
Penicillium, Fusarium, Aspergillus
Heat is Not effective |
|
|
Term
|
Definition
Not formed by shellfish
paralytic (PSP), neurotoxic (NSP), diarrhetic (DSP), amnesic (ASP)
PSP neurological symptoms, tingling, numbness, respiratory paralysis
NSP, DSP, ASP gastrointestinal symptoms some neurological
Control by harvesting |
|
|
Term
|
Definition
Found in fish as a result of bacterial growth
Generally due to inadequate post-harvest time/temperature control
immediate onset |
|
|
Term
| Tetrodotoxin – Pufferfish/Fugu |
|
Definition
| ~50% mortality, death 20 min – 8 hrs |
|
|
Term
|
Definition
Mycotoxins
Shellfish toxins
Histamine
Tetrodotoxin |
|
|
Term
|
Definition
Pesticides
Dioxins/Polychlorinated biphenyls (PCBs)
Heavy metals
Nitrates |
|
|
Term
|
Definition
| Biopesticides - derived from natural materials animals, plants, bacteria, and certain mineralscanola oil, baking soda, B. thuringiensis |
|
|
Term
| Dioxins/Polychlorinated biphenyls (PCBs) |
|
Definition
| By-products of combustion processes, cigarette smoke, some industrial processesLong lasting contaminates |
|
|
Term
|
Definition
Lead-Soil, paint, pipes, past use of leaded gas
Candy, vitamins, drinking water, packaging material
Behavior and learning problems, slowed growth, hearing problems, headaches
Mercury
Naturally in the environment and a result of pollution
As a result of what fish eat, they can accumulate mercury over time
Shark, Swordfish, King Mackerel
cognitive thinking, memory, attention, language, and fine motor and visual spatial skills |
|
|
Term
|
Definition
“blue baby syndrome”
NitrateNitriteHemoglobin
Nitrates nitrosamines |
|
|
Term
| Unavoidable Poisonous or Deleterious Substances |
|
Definition
|
|
Term
| Spanish Toxic Oil Syndrome |
|
Definition
|
|
Term
|
Definition
Dyes used to color shoe polish and automotive paints
2003 found chili powder from India contained Sudan Dyes
Added to make it appear to be better quality
Not allowed in food, levels |
|
|
Term
|
Definition
Rapeseed oil intended for industrial use was mixed with other oils sold as olive oil
Aniline/fatty acids
20,000 people had health problems, 600 people died as a result |
|
|
Term
| Bovine growth hormone BST |
|
Definition
increases milk production
Destroyed by pasteurization
Not absorbed by the human body after oral ingestion
BST inactive in humans |
|
|
Term
|
Definition
• Formed by a reaction between benzoates and ascorbic acid
• Chemical that is released into the air from emissions
• Formed from burning coal and oil. Can cause cancer in humans. It has been found in soft drinks; only ten products have been found to have more than 10 ppb.
• Companies had to reformulate to eliminate formation; exposure to light and heat can cause benzene in soda, cranberries naturally contain benzene |
|
|
Term
|
Definition
Potential carcinogen
Formed multiple ways: oxidation of polyunsaturated fatty acids, breakdown of ascorbic acid derivatives
Found in foods that have been subjected to retorting, also found in crackers, potato chips and tortilla chips
No regulatory action
Less research available |
|
|
Term
| Acrylamide & Furan- process derived |
|
Definition
Acrylamide is a potential carcinogen and human neurotoxicant
Formed in food due to a reaction between the amino acid asparagine and reducing sugars
Found in potato products and cereal products
Controlled by modifying cooking temp |
|
|
Term
| Ethyl Carbamate- naturally occurring |
|
Definition
Naturally occurring component in all fermented food and beverages
Formation: urea + alcohol : arginine (found in grape juice) metabolized by yeast to urea
No proven effect on humans, animal studies show that it may be carcinogenic
Found in fermented products
Controlled by avoiding excessive nitrogen fertilization in the yeast
Do not use urea as nitrogen supplement
Avoid exposure to temperatures in excess of 100 degrees F |
|
|
Term
|
Definition
| Living intact organismcolonizes and crosses the intestinal barrier |
|
|
Term
| Foodborne Toxicoinfection |
|
Definition
| Bacteria first colonize then produce toxins in the intestine |
|
|
Term
|
Definition
| Toxins can cause local tissue damage and inflammation already formed before ingestine |
|
|
Term
|
Definition
Gram-positive, rod, sporeformer, facultatively aerobic
Naturally found in soil, dust, water
Can cause both intoxication and toxicoinfection
Emetic (vomiting) or diarrheal toxin |
|
|
Term
|
Definition
Gram-positive, rod, sporeformer, anaerobic
Produces a neurotoxin
Infective dose
30-100 ng
Incubation period
12-48 h (short as 2 h, long as 8 d)
Duration
2-8 weeks (up to 7 months)
Toxin heat labile (85°C for 5 min)
Symptoms
Weakness, vertigo, double vision, difficulty speaking, swallowing, breathing
Infective dose |
|
|
Term
|
Definition
Anaerobic, Gram-positive, spore-forming rod
Intestines of humans and many domestic and feral animals, spores persist in soil, sediments
Causes a food toxicoinfection
Toxin produced during sporulationin the small intestine |
|
|
Term
|
Definition
Gram-positive, rod, does not form spores
Hardy (psychrotrophic)
Ubiquitous in natureInfective dose
Unknown <1000 cells
Incubation period
1-90 days mean of 30 days
Duration
Varied
Symptoms
Flue-like symptoms, sepsis, meningitis, stillbirth/miscarriages, death (30%)
Disease caused by L. monocytogenesis listeriosis
Can lead to sepsis, meningitis, stillbirth/miscarriages
At risk population
Young, elderly, immunocompromised, pregnant women
Intracellular pathogen
Infective dose
Unknown <1000 cells
Incubation period
1-90 days mean of 30 days
Duration
24 h
Symptoms
Flue-like symptoms, sepsis, meningitis, stillbirth/miscarriages, death (30%) |
|
|
Term
|
Definition
Gram-negative, rod, does not form spores, facultative anaerobes
Some are acid resistant
Most E. coli are not pathogenic
Intestinal microfloraof warm-blooded animals
4 main groups of E. coli
Enterotoxigenic(ETEC)
Enteropathogenic(EPEC)
Enteroinvasive(EIEC)
Shiga toxin-producing (STEC, VTEC)
Enterohemorrhagic(EHEC) O157:H7 |
|
|
Term
| Enterohemorrhagic(EHEC) O157:H7 |
|
Definition
Severe cramping & diarrhea (watery-bloody)
Infective dose –as few as 10 cells
Typically lasts 8 days
Can lead to HUS, in young and old
Ground beef, apple juice, sprouts, spinach, raw milk
Min Aw- .95 Min pH- 4.4 Min Temp.- 8
killed by pasteurization 160 F |
|
|
Term
|
Definition
Infective dose
15-20 cells
Incubation period
8-72 hours
Duration
1-2 days, <5 days (can be a carrier for up to a month)
Symptoms
Nausea, vomiting, abdominal cramps, diarrhea, fever, and headache
Chronic consequences --arthritic symptoms (Reiter's syndrome
Min Aw- .94 Min pH- 4.2 Min Temp. 5 C |
|
|
Term
|
Definition
Humans and animals are the primary reservoirs nasal passages , throats, hair, skin (50 % or more of healthy individuals)
Incubation 1-8 h
Duration 2 days
Heat stable toxin
Min Aw- .83 Min pH 4 Min temp 7- growth
.88 4.5 10- toxin |
|
|
Term
|
Definition
Fastidious, utilize amino acids instead of carbohydrates for energy Microaerophiles
Isolated from healthy cattle, chickens, birds, flies, ponds, streams
Campylobacteriosis(infection)
Incubation period
2-5 days
Duration
7-10 days
foul smelling
Min Aw .98 Min pH 4.9 Min Temp. 32 C |
|
|
Term
|
Definition
Infective dose
106cells
Incubation period Hours to 5 days
Duration 1-10 days
infected person can die within hours |
|
|
Term
|
Definition
Infective dose
105-107cells
Incubation period
8-72 h
Duration
48-72 h
Symptoms
Explosive diarrhea, abdominal pain |
|
|
Term
|
Definition
Infective dose
Unknown, <100?
Incubation period
7 h to several days
Symptoms
Fever, chills, nausea
Susceptible hosts 50% mortality rate
Alcoholic cirrhosis, renal disease, diabetes, use of immunosuppressive agents
Death can occur in 3-5 days
Limb amputation
Aw-0.94-0.96
pH- 4.8-5.0
Temp- 5-8°C |
|
|
Term
|
Definition
Water polluted with human feces, unsanitary handling by food handlers
Person-to-person most common route
Flies, food, feces
Infective dose
10-102cells
Incubation period
1-4 days
Duration
5-6 days (self-limiting)
Symptoms
Watery diarrhea, abdominal pain, fever
Reactive arthritis
aW-0.97
pH- 4.9
temp-7°C |
|
|
Term
|
Definition
| 50-95% viral foodborne disease due to poor personal hygiene |
|
|
Term
|
Definition
Excreted in feces of infected people
Water, shellfish and salads
Infective dose –10-100 virus particles
Incubation period –
10-50 days (30 mean)
Duration –1-2 weeks
Usually mild illness –fever, fatigue, nausea, vomiting and abdominal pain
Many infection don’t result in clinical disease
<0.4% of reported cases result in death
More common in adults
Not isolated from any foods associated with an outbreak |
|
|
Term
|
Definition
Gastroenteritis, self-limiting, mild
Infective dose –unknown
Incubation period –12-51 h
Duration –48-72h
Water most common source
Shellfish and salad ingredients
Virus identified in clams and oysters
More common in adults and older children |
|
|
Term
|
Definition
Parasitic worms (Trichinella)
Protozoa (Cryptosporidium, Giardia) |
|
|
Term
|
Definition
Abdominal pain, nausea, vomiting, diarrhea
Onset 1-2 days, duration 2-8 weeks
Freezing (-18°C for 30 days)
Few cases (1997-2001, 12)
Game meat |
|
|
Term
|
Definition
Contaminated water major source
Onset 2-10 days
Duration 2-4 days
Water diarrhea
Resistant to chlorine
Serological survey –80% of people North America have had cryptosporidiosis |
|
|
Term
|
Definition
|
|
Term
| FDA BAM (Bacteriological Analytical Manual ) |
|
Definition
| Foodborne bacterial pathogens, yeast, molds, mycotoxins, HepA, parasites |
|
|
Term
|
Definition
|
|
