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Food Chemistry Exam1
Food Safety and the Egg
| Term | Definition |
|---|---|
| Foodborne Infection | Occurs when one consumes a food that has been contaminated with infectious microbes or pathogens. |
| Pathogen | A disease causing microorganism. |
| Foodborne Intoxication | Caused by eating foods that contain toxins. |
| Food Biotechnology | Opportunities to enhance the quality and variety of foods; uses genetic engineering and selective breeding; highly controversial. |
| Food Biotechnology | Opportunities to enhance the quality and variety of foods; uses genetic engineering and selective breeding; highly controversial. |
| Selective Breeding | combines many genes from 2 varieties of the same species to produce one with the desired characteristics. |
| Genetic Engineering | A single gene ( or several) are transferred from the same or different species to produce one with the desired characteristics. |
| Candling(eggs) | Detects cracks in shells, blood spots,and large air cells |
| Outcome of Foodborne intoxication | Botulinum, Staph |
| Outcome of Foodborne infection | Listeria,salmonella, hepatitis, E. coli |
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