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42 Cards in this Set
- Front
- Back
Food spoilage is generally a result of ____________ __________. |
microbial growth |
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Conditions for spoilage (6) |
water, pH, physical structure, chemical composition, oxygen, temperature |
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2 examples of microbes that cause spoilage in grains |
aspergillus flavus and claviceps purpurea |
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aspergillus flavus |
produces aflatoxins, which are linked to liver and colon cancers |
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claviceps purpurea |
causes ergotism, which is marked by convulsions and hallucinations |
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________ is the method most used to denature proteins. |
Heat |
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What are the three types of pasteurization? |
1. The holding method 2. Flash pasteurization 3. Ultrapaseurization |
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holding method |
exposes milk to a low, even temperature for a long time |
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flash pasteurization |
exposes milk to a high temperature for a short time |
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ultrapasteurization |
involves exposure to an even higher temperature than flash pasteurization, but for only 3 seconds |
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thermoduric organisms |
able to withstand high temperatures of pasteurization |
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_________ temperatures slow microbial growth. |
Cold |
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Lyophilization |
freeze-drying |
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What makes freeze-drying an effective method of preservation? |
Dry foods cannot support microbial growth, because all microbes need water to survive. |
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sulfur dioxide |
slows discoloration of dried fruits |
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ethylene oxide |
preserves spices, nuts, and dried fruits |
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HACCP systems |
Hazard Analysis and Critical Control Point; attempt to identify potential contamination points |
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Why are pickles long-lasting? |
The vinegar (acidic) and the salt (takes up water) |
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Why do people make pickles? |
For the flavor and to preserve cucumbers |
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What are forms of unripened cheese? |
Cottage cheese, pot cheese, and cream cheese |
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potability |
water that is safe to drink |
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accumulated phosphates |
cause algal blooms, which supply nutrients to other microbes, killing plants and animals |
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red tides |
caused by dinoflagellates which can produce toxins that kill many fish species. |
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What are ripe conditions for the appearance of a red tide? |
Shallow, warm water with an abundance of organic nutrients |
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What are the three types of water pollution? |
1. Physical - natural, like sand, soil, or cyanobacterial blooms 2. Chemical - inorganic and organic waste 3. Biological - anthropogenic (human-caused) |
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BOD |
biological oxygen demand - amount of oxygen dissolved in water that microbes need to decompose organic matter |
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Fish Handler's Disease |
caused by mycobacterium marinum |
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vibrio vulnificus |
causes intestinal illness if consumed in raw oysters and wound infections involving gangrene and necrotizing fascitis |
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BONUS: What are the three steps of water purification? |
1. Sedimentation - removes large objects 2. Filtration - removes microorganisms 3. Chlorination - kills remaining organisms |
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bacillus subtilis |
added to septic tank to accelerate digestion |
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coliform bacteria |
live in mammalian gut; indicator of water contamination |
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MPN test |
Most probable number test; determines number of bacteria by observing carbon dioxide gas production |
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________________ microbes live symbiotically with legume roots. |
Nitrogen-fixing |
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streptokinase |
enzyme that breaks down blood clots formed during a heart attack |
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hyaluronidase |
facilitates absorption of fluids injected under the skin |
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lactones |
enzymes produced by species of fungi are used for flavor and aroma enhancement |
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saccharomyces |
the species of yeast that ferments malted barley to make beer |
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What are distilled spirits? |
Hard liquors, such as whiskey and vodka. |
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Bt-toxin |
toxin produced by bacillus thuringiensis that is deposited on leaves; kills the caterpillars that eat the leaves but is harmless to plants and humans. |
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What conditions are required for mushroom growth? |
High humidity and cool temperatures |
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A microbial toxin insecticide should be _______________________. |
Quick and specific. |
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Acetobacter aceti |
Bacterial species that converts alcohol into acetic acid (vinegar) |