Flashcard for Lesson 1

Descrição

Micro-organisms,foodborne illnesses and food contamination
ryan  Tan
FlashCards por ryan Tan, atualizado more than 1 year ago
ryan  Tan
Criado por ryan Tan mais de 4 anos atrás
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Resumo de Recurso

Questão Responda
Micro-organisms are used in which manufacturing item of processes ? -Dairy products (cheese and yogurt) -Sausage -coffee and tea -bread -beer -vinegar -vitamins -antibiotics
4 main groups of micro-organisms BY-VM; -Bacteria -Yeasts -Viruses -Moulds
What does Bacteria cause? Food poisoning illnesses and food-borne diseases
When does bacteria form spores? Spores will form to protect themselves under adverse conditions ; cooking and freezing
Bacteria reproduce by ? Dividing (in 7 hours ,a bacterium may increase to 2 million bacteria)
(T/F) Viruses can be seen under a normmal microscope F
What diseases does viruses cause ? Viral hepatitis
(T/F) 'Viruses are parasites,they inly can grow on living tissues' T
Name 3 things Yeast can be used for ? -Baking -Wine -Beer
(T/F)Harmful species of yeasts will spoil preserved food ? T
Yeast can cause what infections in human? Skin infection
what are the consequences of prescnence of mould ? -Spoilt food -Causes discoloration -unpleasant smell and taste
Where are moulds usually found in ? -Stale food e.g.(bread ,cake and cheese)
Moulds are also used in the production of ? Antibiotics
Some moulds produces harmful spores thathat have what effects ? -cause serious infection and allergies
What is the acronym that describes the condition of bacterial growth? FATTOM
What does FAT-TOM stand for ? Food, Acidity/Alkalinity, Temperature, Time, Oxygen and Moisture
What are the usual causes for foodborne illneses? Contaminated food or water
5 usual occurance for foodborne illnesee -FH does not wash hands thoroughly after going to the toilet -Touches RTE(readytoeat) food or drinks with bare hands -sneezes or coughs over RTE food -food not cooked(or heated) thoroughly -food stored at incorrect temperatures
When does Food Poisoning occur in an infected individual Within hours
What are the symptoms of food poisoning ? Stomach Pain,vomiting,diarrhoea ,nausea and fever
When does foodborne diseases occur in an infected individual? Occurs days after consumption of contaminated food or water
5 of the causes of Foodborne illnesses -Micro-organisms -Chemicals -Physical objects -Poisonous plants and fish -Naturally occurring compounds
Differences for incubation for food poisoning and foodborne diseases ? FP-incubation short FBD-Longer incubation period
Diff in the Main cause for FP annd FBD FP-Bigger number of bacteria needed FBD- smaller number of bacteria needed
Name symptoms for both FP and FBD FP-Diarrhoea , stomach pain ,vomiting FBD-Diarrhoea, vomiting and fever
Where are organisms found in both FP annd FBD FP-Stomach FBD-Blood stream
FP and FBD spread mainly by which medium ? FP- Contaminated food FBD-Contaminated water
Name 1 e.g. of Food Poisoning and Foodborne Diseases FP-Salmonellosis FBD-Typhoid/Cholera/Dysentry
What are the preventive measures for foodborne illnesses? -use potable water for Food Preparation -Pests and bug control -Practice good personal hygiene -Prompt treatment of infections -Preparing and cooking food in designated areas
5 Precautionary Measures to follow to prevent food contamination -Cook food to a safe temperature -refrigerating or freezing highly-perishable foods appropriately -Defrosting food safely -cooking food immediately after defrosting -Discarding food that has been left at room temp for prolonged period of time
Name 2 types of Cross-Contamination Direct and Indirect
Direct Contamination occurs when ? there is direct route from the source of contamination to the food
When does indirect contamination occur ?? -When bacteria are passed to food via something else such as hands,towels ,equipment ,insects or animals
Which is the most common type of cross-contamination ? Indirect
5 preventive measures for cross-contamination -Observe high standards of personal hygiene -Wash hands after any action that may contaminate the hands -store raw and cooked foods separately -cooked foods should be stored above raw food -refrain from combining or mixing containers of food
Name 3 Chemical contaminants -pesticides (weed killers) -Insecticides -Cleaning Chemicals
Name 3 Metallic Contaminants -Lead -Zinc -Copper

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