NATS1560: Food Safety and Hazards
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Questions and Answers

What defines food safety?

  • Practices to increase food production speed
  • Practices to market food products
  • Practices to enhance the taste of food
  • Practices to ensure food is free from harmful substances (correct)

Which of the following is an example of an endogenous toxin found in vegetables?

  • Caffeine (correct)
  • Salmonella
  • Bisphenol A
  • Tetrodotoxin

What is the classification of harmful substances that can lead to foodborne illnesses?

  • Specific microorganisms only
  • Only parasites
  • Only chemical agents
  • Biological and chemical contaminants (correct)

Which of the following is the most common biological contaminant?

<p>Salmonella (B)</p> Signup and view all the answers

Identify a common source of amygdalin.

<p>Cassava (C)</p> Signup and view all the answers

What is bio-amplification?

<p>The increase of chemical concentrations in organisms at higher trophic levels (A)</p> Signup and view all the answers

Which of the following is a toxin found in certain mushrooms?

<p>Amanitin (B)</p> Signup and view all the answers

Which of the following foods may contain solanine as a toxin?

<p>Potatoes (D)</p> Signup and view all the answers

Which of the following is a food source of solanine?

<p>Potatoes (B)</p> Signup and view all the answers

What is a food source of oxalic acid?

<p>Rhubarb leaves (D)</p> Signup and view all the answers

Which of the following is not classified as a biological contaminant?

<p>Salt (D)</p> Signup and view all the answers

What type of poisoning is associated with toxic red tide and shellfish?

<p>Diarrhetic Shellfish Poisoning (DSP) (C)</p> Signup and view all the answers

Which of the following bacteria is associated with causing foodborne illnesses?

<p>All of the above (D)</p> Signup and view all the answers

Which virus is commonly linked to food contamination and outbreaks?

<p>Norovirus (A)</p> Signup and view all the answers

What type of organisms can roundworms and tapeworms be classified as?

<p>Parasites (A)</p> Signup and view all the answers

What is a known mycotoxin found in contaminated grains?

<p>Aflatoxins (C)</p> Signup and view all the answers

What distinguishes endogenous toxins from contaminants?

<p>Endogenous toxins originate within the food, while contaminants enter from external sources. (A)</p> Signup and view all the answers

Which statement accurately describes biological contaminants?

<p>They are living organisms or produced by living organisms. (B)</p> Signup and view all the answers

What was the key outcome of the Walkerton Tragedy related to E. coli O157:H7?

<p>It led to the improvement of public water sanitation regulations. (B)</p> Signup and view all the answers

What was the cause of Canada’s 2008 listeriosis outbreak?

<p>Contaminated packaged meats from a factory. (C)</p> Signup and view all the answers

Which of the following statements about antibacterial products is true?

<p>They often use chemicals like triclosan as active ingredients. (A)</p> Signup and view all the answers

How many cases of listeriosis were reported during the 2008 outbreak in Canada?

<p>57 cases. (D)</p> Signup and view all the answers

Which of the following describes chemical contaminants in food?

<p>They are chemical substances that can enter food from the environment. (B)</p> Signup and view all the answers

What was a key result of negligence found during the Walkerton Tragedy?

<p>Legal consequences for the Public Utility Commission's management. (D)</p> Signup and view all the answers

What is one of the risks associated with the use of antibacterial products?

<p>They promote the growth of antibiotic-resistant bacteria. (B)</p> Signup and view all the answers

Which practice is essential for food safety?

<p>Storing cold foods at temperatures below 4 °C. (A)</p> Signup and view all the answers

What is Bovine Spongiform Encephalopathy (BSE) caused by?

<p>Misfolded proteins known as prions. (D)</p> Signup and view all the answers

What is a recommended action to prevent cross-contamination in food preparation?

<p>Using clean utensils for preparation and serving. (A)</p> Signup and view all the answers

At what minimum internal temperature should pork and ground beef be cooked to ensure safety?

<p>70 °C (C)</p> Signup and view all the answers

What should be done regarding food manufacturers and public health?

<p>Demand public health priority over private interests. (D)</p> Signup and view all the answers

What is one of the primary sources of foodborne illnesses in Canada?

<p>Contaminated water. (D)</p> Signup and view all the answers

Which of the following hand sanitizers does not contain triclosan or similar chemicals?

<p>Alcohol-based gel. (B)</p> Signup and view all the answers

Flashcards

Food safety

Practices in food production, processing, handling, and storage to ensure food is free from harmful substances.

Endogenous toxins

Substances naturally part of an organism that can be harmful when consumed.

Foodborne illness

Disease caused by harmful substances in food or drink.

Solanine

A glycoalkaloid in some plants (potatoes, tomatoes) that's harmful.

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Biological contaminant

Living organisms, or their harmful byproducts, that contaminate food.

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Tetrodotoxin

Harmful toxin found potentially in puffer fish.

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Contaminant

Organisms or substances that make food impure or harmful.

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Food source of tetrodotoxin

Puffer fish.

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Endogenous Toxins

Harmful substances naturally found in a food source.

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Contaminants

Harmful substances or organisms that make food unsafe.

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Biological Contaminants

Living things or their products that make food unsafe.

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Chemical Contaminants

Harmful chemicals that contaminate food.

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E. coli O157:H7

A type of bacteria causing food poisoning, often linked to foodborne illness.

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Walkerton Tragedy

Public water contamination causing illness & death.

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Listeriosis

Foodborne illness from Listeria bacteria (often associated with contaminated packaged foods.)

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2012 XL Foods Beef Recall

A food safety event where beef products were recalled due to possible safety concerns

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Food source of oxalic acid

Rhubarb leaves are a food source of oxalic acid.

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Food source of solanine

Potatoes or raw beans are food sources of solanine, a glycoalkaloid.

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Biological Contaminants

Living organisms or their poisonous byproducts that cause food contamination.

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Shellfish Toxins

Harmful algal blooms (HABs) contaminate shellfish, causing illness.

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Paralytic Shellfish Poisoning (PSP)

A shellfish poisoning caused by saxitoxin from HABs.

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Bacteria

Bacteria are single-celled organisms that can contaminate food.

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Mycotoxins

Toxins produced by fungi that contaminate food.

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Norovirus

A virus that can cause food contamination leading to food borne illness.

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Antibacterial Soap Risks

Antibacterial soaps promote antibiotic-resistant bacteria, harm ecosystems and possibly human health.

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Hand Sanitizer Ingredients

Purell™ hand sanitizer is an alcohol-based gel, not containing triclosan or similar chemicals.

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Food Safety - Reliable Source

Obtain food from trustworthy sources to avoid foodborne illnesses.

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Food Hygiene Practices

Cleanliness when preparing and handling food to prevent cross-contamination and foodborne illness.

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Food Storage - Temperature

Keep cold food below 4°C and hot food above 60°C to prevent foodborne illnesses.

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BSE (Mad Cow)

A prion disease that comes from misfolded proteins that mess up the brain and spinal cord of cows and therefore can be transferred to humans.

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Food Safety - Cooking

Cook foods to appropriate internal temperature (e.g., 70°C for pork) for safety.

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Avoid Antibacterial Products

Do not use antibacterial products when preparing food.

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Study Notes

NATS1560: Understanding Food Gone Bad

  • Learning Objectives: Define food safety, the causes of foodborne illnesses in Canada, common endogenous toxins (in vegetables, animals, and mushrooms), and dangerous biological contaminants. Identify effective ways to prevent foodborne illnesses and common chemical contaminants, their sources, and bio-amplification. Define allergens and name common ones.

Food Safety

  • Food safety practices aim to prevent foodborne illnesses. These practices involve food production, processing, handling, and storage to eliminate harmful substances.
  • Foodborne illness is a disease caused by a harmful substance in food or drink. In Canada, 1 in 8 people get sick yearly from contaminated food, with thousands of hospitalizations and deaths.

Types of Foodborne Hazards

  • Endogenous toxins: Substances present in the normal growth of an organism that can be harmful to other organisms when ingested.
  • Contaminants: Organisms or substances that infect, invade, spoil, or make food impure. These include biological and chemical contaminants.
  • Biological contaminants: Living organisms (or substances they produce) - examples include bacteria, fungi, viruses, parasites, algae, and prions.
  • Chemical contaminants: Chemical substances that can contaminate food.

Endogenous Toxins in Vegetables

  • Solanine: A glycoalkaloid found in plants of the Solanaceae family (potatoes, tomatoes, eggplants, peppers).
  • Alkaloids: Chemicals like caffeine and theobromine.
  • Oxalic acid: Found in rhubarb, spinach, collards, kale, broccoli, beets, etc.
  • Cyanide-producing compounds: Amygdalin found in cassava and apricot kernels.
  • Protease inhibitors: Found in raw beans.
  • Phytoestrogens: Found in soybeans.

Toxins in Mushrooms and Animals

  • Mushroom toxins: Examples include Amanita verna, also known as the "Destroying Angel."
  • Puffer fish toxins: Tetrodotoxin.

Test Practice Questions and Answers

  • Question 1: What is a food source of tetrodotoxin? Answer: Puffer fish.
  • Question 2: What is a food source of amygdalin? Answer: Cassava.
  • Question 3: What is a food source of solanine? Answer: Potatoes.
  • Question 4: What is a food source of oxalic acid? Answer: Rhubarb leaves.

Biological Contaminants

  • Bacteria: Campylobacter, Clostridium perfringens, Clostridium botulinum, Escherichia coli, Listeria monocytogenes, Mycobacterium tuberculosis, Salmonella, Shigella, Staphylococcus aureus, Vibrio cholerae, Yersinia enterocolitica.
  • Fungi: Ergot, Aflatoxins, Smuts and rusts.
  • Viruses: Norovirus, Hepatitis A.
  • Parasites: Roundworms (e.g., Trichinella spiralis), Tapeworms, Giardia lamblia, Entamoeba histolytica.
  • Algae: Shellfish toxins from harmful algal blooms.
  • Prions: BSE (Mad Cow Disease).

Contamination of Shellfish

  • Shellfish toxins, often associated with red tides, harm humans. These toxins come from harmful algal blooms or harmful phytoplankton. Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), and Diarrhetic Shellfish Poisoning (DSP) are examples.

Common Foodborne Illnesses in Canada

  • Norovirus, Listeria, Salmonella, E. coli O157, Campylobacter, are the leading causes of foodborne illnesses and hospitalizations in Canada. Statistics on numbers of illnesses, hospitalizations, and deaths are provided.

Home Review Questions

  • Question 5: What is the difference between endogenous toxins and contaminants? Answer: Contaminants can come from outside the food source, while endogenous toxins are part of the food's natural process.
  • Question 6: What is the difference between chemical and biological contaminants? Answer: Biological contaminants are living organisms or their products, while chemical contaminants are chemical substances.
  • General overview on home review questions cover common causes of foodborne illness and preventive measures.

Food Safety Precautions

  • Obtain food from reliable sources and practice good hygiene.
  • Handle raw, cooked and prepared foods separately to avoid cross-contamination.
  • Wash hands and surfaces thoroughly to avoid spreading germs.
  • Chill cooked and perishable foods quickly.
  • Cook food to safe internal temperatures.

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Description

This quiz covers key concepts in food safety, focusing on understanding foodborne illnesses and their causes in Canada. Explore endogenous toxins, biological contaminants, and effective methods to prevent illness. Learn about common allergens and chemical contaminants to enhance your safety knowledge.

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