EHST 2110 ECU HIll Exam 1 Questions and answers
Update RATED A+ NEW EDITION
Food additive used to preserve foods
What is Sodium Nitrite?
Bottled Water
What did American's spend $15 billion on last year?
FAT TOM
Food, Acidity (ph), Time, Temperature, Oxygen and Moisture
What are the 6 things that microorganisms need to grow in food?
Potentially Hazardous Foods
-Moist
-high-protein food
-have a neutral or slightly acidic ph.
(Mayo, Mushrooms, uncooked meats, raw eggs, and raw cookie dough)
Food Temperature Danger Zone
41-135 Fahrenheit
If thawed in microwave, you have to cook it IMMEDIATELY, because it's in the food
temperature danger zone.
Adulteration
The addition of inferior or cheaper materials to a pure food product in order to stretch
out supplies & increase profits.
Food Additives
Substances intentionally added to food to preserve flavor or enhance its taste and
appearance.
(salt added to ketchup, sulfites as preservative)
, Pure Food and Drug Act
Passed by congress, due to adulteration
Food Contaminants
Substances intentionally or unintentionally incorporated into food
Food Defect Action Level
Specifying the maximum limit of contamination. (FDA)
Chinese Restaurant Syndrome
First described in 1968 in people who had eaten Chinese food on which MSG
(Monosodium Glutamate) had been lavished.
Delaney Clause
Prohibits the use in foods of any ingredient shown to cause cancer in animals or
humans. Can take things off the shelf if they aren't found as safe.
Leading Cause of Foodborne Illness
Cooling foods quickly, or unthawing improperly. Cool foods properly with an ice bath, or
cold paddles, slice larger items and put in shallow container for faster cooling.
Ciguatera Poisoning
Bacterial toxin. ciguatera toxin in large predatory reef fish after eating smaller fish that
have ingested toxic algae.
Scombroid Poisoning:
Bacterial toxin. Deep sea fish
Food infections
1 of 2 types of bacterial disease. The number of bacteria that makes one ill, can be
cooked out.
Food intoxications
1 of 2 types of bacterial disease. Toxins secreted by bacteria that can make one ill,
CANNOT be cooked out.
Update RATED A+ NEW EDITION
Food additive used to preserve foods
What is Sodium Nitrite?
Bottled Water
What did American's spend $15 billion on last year?
FAT TOM
Food, Acidity (ph), Time, Temperature, Oxygen and Moisture
What are the 6 things that microorganisms need to grow in food?
Potentially Hazardous Foods
-Moist
-high-protein food
-have a neutral or slightly acidic ph.
(Mayo, Mushrooms, uncooked meats, raw eggs, and raw cookie dough)
Food Temperature Danger Zone
41-135 Fahrenheit
If thawed in microwave, you have to cook it IMMEDIATELY, because it's in the food
temperature danger zone.
Adulteration
The addition of inferior or cheaper materials to a pure food product in order to stretch
out supplies & increase profits.
Food Additives
Substances intentionally added to food to preserve flavor or enhance its taste and
appearance.
(salt added to ketchup, sulfites as preservative)
, Pure Food and Drug Act
Passed by congress, due to adulteration
Food Contaminants
Substances intentionally or unintentionally incorporated into food
Food Defect Action Level
Specifying the maximum limit of contamination. (FDA)
Chinese Restaurant Syndrome
First described in 1968 in people who had eaten Chinese food on which MSG
(Monosodium Glutamate) had been lavished.
Delaney Clause
Prohibits the use in foods of any ingredient shown to cause cancer in animals or
humans. Can take things off the shelf if they aren't found as safe.
Leading Cause of Foodborne Illness
Cooling foods quickly, or unthawing improperly. Cool foods properly with an ice bath, or
cold paddles, slice larger items and put in shallow container for faster cooling.
Ciguatera Poisoning
Bacterial toxin. ciguatera toxin in large predatory reef fish after eating smaller fish that
have ingested toxic algae.
Scombroid Poisoning:
Bacterial toxin. Deep sea fish
Food infections
1 of 2 types of bacterial disease. The number of bacteria that makes one ill, can be
cooked out.
Food intoxications
1 of 2 types of bacterial disease. Toxins secreted by bacteria that can make one ill,
CANNOT be cooked out.
