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24 Cards in this Set
- Front
- Back
How much food is lost due to spoilage? |
Aprox 1/3 annually |
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How many people get sick annually from foodborne illness? How many are hospitalized? How many deaths? |
48 million illnesses reported (1 in 6 Americans), 128,000 hospitalized, 3,000 deaths |
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What shape is bacilli? |
Rod shaped |
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What shape is cocci? |
Spherical |
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What is the term for chains of bacteria? |
Strepto (ex, streptococcus) |
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What is the term for clusters of bacteria? |
Staphlyo (ex, staphylococcus) |
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Name the qualities of gram positive bacteria: cell wall composition, somatic property, stain color |
Peptidoglycan cell wall is highly structured. This traps both blue and red stain resulting in purple end color. Teichoic acid initiates immune response. |
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Name the qualities of gram negative bacteria: cell wall composition, somatic property, stain color |
Lipopolysaccharide outer membrane does not trap blue stain. This results in pink end color. O antigen initiates immune response. |
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Name the different somatic antigens. Where are they found? |
Somatic antigens are found on the surface of bacteria. They are O, H (either polar or peritrichous flagellum), K (capsular, not common) |
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Name the stages of the microbial growth curve |
Lag phase, log phase (growth), stationary phase, death phase |
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What happens during the lag phase of the microbial growth curve? |
Cells adjust to the environment and rebuild/strengthen |
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What happens during the log or growth phase of the microbial growth curve? |
Cells exponentially multiply in numbers. |
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What happens during the stationary phase of the microbial growth curve? |
There is equal growth and death in population. Conditions become less favorable. |
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What happens during the death phase of the microbial growth curve? |
The population dies due to depletion of nutrients in the environment |
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Which phase of the microbial growth curve is important to control with respect to food safety? |
The lag phase |
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Name the intrinsic factors of a food ecosystem
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pH, water activity, nutrition content of the food itself |
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Name the extrinsic factors of a food ecosystem |
Temperature, relative humidity, gas atmosphere external to the food |
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What is a psychrophile? |
Bacteria (extremophilic) that love cold temps, <15 degrees C, cannot grow at 30 degrees C
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What is a psychrotroph? |
Bacteria that survive/tolerate cold temps, 20 degrees C, can grow at 30 degrees C |
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What is a mesophile? |
Bacteria that love medium temps, 20-45 degrees C, includes body temp (37C) |
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What is a thermophile? |
Bacteria that love hot temps, 60 degrees C |
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What is hurdle technology? |
Combining methods of controlling intrinsic and/or extrinsic factors for addition safety. The levels can be reduced when combining. ex, higher pH and water activity than using each alone. |
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What is the general cut off of water activity when controlling microbial growth? |
0.85 |
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