Food Science Chapter 7

Front 1

What is a food additive?

Back 1

It's any substance added to foods.

Front 2

Most additives are __________and must be approved by the Food & Drug Administration

Back 2

Intentional additive

Front 3

Indirect additives are __________.

Back 3

Contaminates

Most are anticipated though.

Front 4

Intentional adulteration is _________.

Back 4

illegal

Front 5

Indirect Additive Examples are________

Back 5

Antibiotics, Dioxins, Dirt/dust, Hair, Hormones, Insects, Microwave packaging

Front 6

What are the uses of Food additives?

Back 6

Uses are to maintain product consistency, to improve or maintain nutritional value, to maintain palatability and wholesomeness,
to provide leavening or control acidity/alkalinity, to enhance flavor or impart desired color

Front 7

Principles of Food Additive Use include......?

Back 7

Safety first, Efficacy of function is important, Nutritional value must not be diminished and Must be detectable.

Front 8

Is radiating a process or an ingredient.

Back 8

It is a process, but it is classified as an ingredient.

Front 9

What are the major types of food additives? (there are 20)

Back 9

Antimicrobial Agents, antioxidants, Colorants, Curing Agents, Emulsifiers, Enzymes, Flavorings, Leavening Agents, Nonnutritive sweeteners, Nutritive Sweeteners, Oxidizing agents, pH control agents, and Stabilizers and thickeners

Front 10

What are some examples of Antimicrobial agents?

Back 10

iodine, hydrogen peroxide, sodium nitrate, sodium chloride

Front 11

What are some examples of antioxidants?

Back 11

BHA, BHT, ascorbic acid, tocopherols (vitamin E)

Front 12

When does an act become a law?

Back 12

When the POTUS signs it.

Front 13

What is a stature?

Back 13

a rule or administrative code issued by governmental agencies

Front 14

What is a code?

Back 14

a collection of statutes and rules

Front 15

What is a regulation?

Back 15

it's implemented to enforce statutes

Front 16

What is a rule?

Back 16

a regulation in its final form

Front 17

When is a proposed law written?

Back 17

when a change is needed in regulation and includes time for public comment

Front 18

What some examples of colorants?

Back 18

FD&C certified color additives, exempt colorants

Front 19

What are some examples of Anticaking and free-flowing agents?

Back 19

Silicates and talc

Front 20

What are some examples of curing agents?

Back 20

Sodium nitrite

Front 21

What are some examples of emulsifiers?

Back 21

Lecithin, monoglycerides, sodium phosphate

Front 22

What are some examples of enzymes?

Back 22

Pectinase, glucose oxidase, invertase

Front 23

What are some examples of leavening agents?

Back 23

Baking powder

Front 24

What are some examples of Flavorings?

Back 24

Essential oils, monosodium glutamate

Front 25

What are some examples of Nonnutritive sweeteners?

Back 25

saccharin and aspartame

Front 26

What are some examples of Nutritive sweeteners?

Back 26

sucrose, lactose, maltose, and fructose

Front 27

What are some examples of oxidizing agents?

Back 27

Chlorine, hydrogen peroxide, iodine, benzoyl peroxide, sodium hypochlorite

Front 28

What are some examples of pH control agents?

Back 28

Acidulants: malic acid, tartaric acid, citric acid, vinegar, phosphoric acid

Alkaline compounds: sodium hydroxide

Front 29

What are some examples of Stabilizers and thickeners?

Back 29

Starch, pectin, gums, cellulose, gelatin

Front 30

What are the 2 types of pH control agents?

Back 30

Acidulants and Alkaline compounds

Front 31

What is the code of Federal Regulations?

Back 31

The annual compilation of rules

Front 32

What does Title 9 deal with?

Back 32

Animal and animal products

Front 33

What does Title 21 deal with?

Back 33

Food and Drugs

Front 34

What is the Pure Food and Drug Act?

Back 34

Prohibited interstate commerce of misbranded and adulterated foods, beverages and drugs

Front 35

What is the Federal Meat Inspection Act?

Back 35

Required antemortem and postmortem inspection of meat animals for interstate commerce

Front 36

The Federal Food Drug and Cosmetic Act did what? (4 things)

Back 36

Gave FDA authority over food and food ingredients, Required a standard identity for several foods (about 80),
Required a standard of minimum quality, Required a standard of container fill

Front 37

Food Additives Amendment says what?

Back 37

Requires FDA approval for use of an additive

All safe substances in foods prior to 1958 are prior sanctioned substances

Front 38

What is GRAS?

Back 38

(Generally Recognized as Safe)
and those ingredients recognized by experts as safe

Front 39

What does the Delaney Clasue prohibit?

Back 39

the approval of an additive if it is found to cause cancer in humans or animals

Front 40

What did the Fair Packaging and Labeling Act require? (don't worry too much about this one.)

Back 40

Identity of product
Name and place of business of manufacturer
Net quantity of contents
Net quantity of a serving

Front 41

What did the Pesticide Residue Amendment do?

Back 41

Split the jurisdiction for pesticides between USDA and FDA

Front 42

Action Levels allow for what?

Back 42

contamination at levels below an enforcement level

Front 43

What is the Biotechnology Policy?

Back 43

FDA policy that states the agency will focus on the safety of a food, not the manner in which it was developed

Front 44

What does the Biotechnology Policy do? (2 things)

Back 44

Allowed the approval of recombinant bovine somatotropin (BST)

Allowed approval of Flavr Savr tomato, a genetically engineered whole food

Front 45

Who is an enforcer of Food Law?

Back 45

USDA (food safety and inspection service) AND HHS (food and drug administration)

Front 46

Why do businesses cooperate with recalls? (3 reasons)

Back 46

Court orders
Impoundment
Withdrawl of inspection

Front 47

Can USDA or FDA force a recall.

Back 47

No, they can only suggest it.

Front 48

What is a class 1 recall?

Back 48

Recall of dangerous products that could cause serious health problems or death

Front 49

What are Class 2 recalls?

Back 49

Recall of products that might cause temporary health problems

Front 50

What are Class 3 recalls?

Back 50

Recall for products not likely to cause a health impact but violate regulations

Front 51

What are some foods that have acceptable levels of filth?

Back 51

Chocolate, Coffee, Peanut Butter, Mushrooms and Tomato Paste

Front 52

What are the factors that the FDA consider for safety?

Back 52

Amount likely to be consumed, Composition, and Long-term effects.

Front 53

Do food and color additives require evidence of their safety before they are marketed?

Back 53

Yes

Front 54

What is a teratogen?

Back 54

abnormal fetal development

Front 55

What is a mutagen?

Back 55

change in the DNA of cells

Front 56

What is a carcinogen?

Back 56

cancer development

Front 57

Do All food additives have the potential to cause harm or toxicity?

Back 57

Yes
Acute, subacute and chronic responses are common

Front 58

Why was the Ames Test developed?

Back 58

to identify the mutagenic potential of chemical substances

Front 59

What is the Ames Test based on?

Back 59

testing the response of bacterial cells to chemical substances

Front 60

What are some foods that need Food Irridation Approval? (6)

Back 60

Spices, Fruits, Poultry, Pork, Meat, Eggs

Front 61

What does the Nutrition Labeling and Education Act require?

Back 61

nutritional labeling of almost all foods covered by the FDA

Front 62

What does the Nutrition Facts Label contain?

Back 62

Details of Reference Daily Intake values and Nutritional Information

Front 63

What does the Nutritional Information consist of?

Back 63

Serving size, Amount per serving, and Percent of daily value for nutrients

Front 64

What is included on general product labeling?

Back 64

-Product name and place of business
-Product net weight
-Product ingredients (in decreasing order)
-Company name and address
-Product code (UPC)
-Product dating (if applicable)
-Religious symbols (if applicable)
-Special warning instructions (if applicable)

Front 65

What are some examples of Nutrition Product Descriptors?

Back 65

Examples are “free, low, extra lean and reduced”.

Front 66

“Percent fat free” is only allowed for what kind of food?

Back 66

low fat or fat free

Front 67

“Healthy” is only for what kind of foods?

Back 67

foods low in fat and saturated fat with limited cholesterol and sodium

Front 68

“Fresh” is only used as a descriptor for what kind of food?

Back 68

raw foods without preservatives (never frozen or heated)