Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
77 Cards in this Set
- Front
- Back
|
Responsible for almost all food borne illness and cause most food spoilage
|
Microbes
|
|
|
Cause disease and death
|
Pathogens
|
|
|
The study of the physiology, genetics, growth characteristics, survival, and behavior of microbes and microbes that CONTAMINATE OR GROW IN FOOD
|
Microbiology
|
|
|
Food Products that use beneficial microbes
|
Yogurt
Bread Beer Wine Sausage(fermented) NOT HOT DOGS |
|
|
living entities that are too small to be seen with the naked eye
|
MIcroorganisims
|
|
|
Bacteria, fungi, protozoa and viruses are
|
MIcroorganisms
|
|
|
Yeasts and Molds are
|
Fungi
|
|
|
Parasites are aka
|
Protozoa
|
|
|
Unicellular and found almost everywhere
|
Bacteria
|
|
|
Three classifications of Bacteria
|
Gram Stain Reaction
Shape Spore forming ability |
|
|
multi- or unicellular eukaryotes
-growth evidenced by mycelium -produce toxins, antibiotics or enzymes |
Molds
|
|
|
Unicellular eukaryotes
|
Yeasts
|
|
|
True False :Molds grow faster than yeasts
|
False: Yeasts grow faster than molds
|
|
|
Single-celled eukaryotes
|
Protozoa
|
|
|
Key example of Protozoa
|
Giardia lamblia
|
|
|
Two facts about Protozoa
|
-Classified by Morphology, locomotion and life cycle
-do not grow in foods |
|
|
All viruses are _____ and ____ specific
|
parasitic
host |
|
|
Most food viruses insert their ____ into the host’s____ for replication
|
RNA
DNA |
|
|
Two viruses transmitted in Foods
|
Hepatitis
Norwalk |
|
|
Most microbe reproduction is by ____ _____
|
Cell Division
|
|
|
4 Steps of the Microbial Growth Curve
|
Lag
Log Stationary Death |
|
|
Growth curve stage where as many cells are dying as are being created
|
Stationary Stage
|
|
|
Growth Curve stage where no or slow growth getting used to the environment
|
Lag Stage
|
|
|
Growth stage is the rapid stage
|
Log Stage
|
|
|
The Growth stage where wast products are toxic, food is gone
|
Death Stage
|
|
|
Environmental characteristics that surround the food product
|
Extrinsic Factors
|
|
|
3 Extrinsic factors
|
Temp.
Humidity Gaseous Enviornment |
|
|
the food composition and characteristics that influence microbial growth in the food
|
Intrinsic factors
|
|
|
4 Intrinsic Factors
|
Water activity
pH Nutrients Inhibitors |
|
|
Acronym for Control of Microorganisms
|
Food
Acidity Temperature Time Oxygen Moisture |
|
|
Food ____ _____vary with the type of organism
|
Nutrient Requirements
|
|
|
Minimum Acidity for Bacteria Yeasts and Molds
|
Bacteria: 4.5
Yeasts: 3.0 Molds: 2.0 |
|
|
Foods that have a natural pH of 4.6 or less
|
Acid Foods
|
|
|
low acid foods to which acids are added
|
Acidified Foods
|
|
|
The pH in which microbes live is a particular range defined by a minimum, maximum and optimum
|
Acidity/Alkalinity
|
|
|
Foods with a pH greater than 4.6 and aw of 0.85 or more
|
Low acid Foods
|
|
|
3 Categories of Temperature
|
Psychrophiles 55 Degrees
Mesophiles 95 Degrees Thermophiles 150 Degrees |
|
|
Facultative anaerobes prefer
|
Oxygen
|
|
|
microbes that require oxygen
|
aerobic
|
|
|
microbes tht prefer oxygen
|
facilitated anaerobes
|
|
|
Microbes tht can not tolerate oxygen
|
Anarobes
|
|
|
require the highest water activity
|
Bacteria
|
|
|
require a moderately high aw
|
Yeasts
|
|
|
tolerate the lowest aw
|
Molds
|
|
|
chemical compounds that slow the growth of microbes
|
Inhibitors
|
|
|
Inhibitors that are added directly to foods
|
Preservatives
|
|
|
Inhibitors that tolerate salt
|
Halophiles
|
|
|
chemicals produced by bacteria that inhibit others
|
Bacteriocins
|
|
|
a biological process in which microorganisms induce a series of chemical reactions leading to food preservation
|
Fermentation
|
|
|
Most common organisms used in foods
|
Lactic Acid producing bacteria
|
|
|
used to initiate most food fermentations
|
Starter Cultures
|
|
|
Lactococcus
Lactobacillus Pediococcus |
Bacteria
|
|
|
Saccharomyces
|
Yeast
|
|
|
Aspergillus
Penicillium |
Mold
|
|
|
Lactobacillus delbrueckii spp bulgaricus
Streptococcus salivarius spp thermophilus |
Yogurt inoculators
|
|
|
Pediococcus cerevisiae
Pediococcus acidilactici Pediococcus pentosaceus Lactobacillus plantarum Micrococcus varians |
Must be USDA approved
|
|
|
All cultres for the fermentation of Meat must be ___ _____ and produce ____ ____
|
salt tolerant
lactic acid |
|
|
Involves raw cabbage, salt and a fermentation using a culture of 3 organisms
|
Sauerkraut
|
|
|
Leuconostoc mesenteroides
Lactobacillus brevis Pediococcus cerevisiae |
cultures used for Sauerkraut
|
|
|
Cider production relies on _____ Saccharomyces cerevisiase for fermentation
|
Yeast
|
|
|
Bacillus, Enterobacter, Lactobacillus, Pediococcus, Psuedomonas
|
Spoilage Organisms
|
|
|
Bacillus stearothermophilus is a spoilage organism used for
|
Canned Foods
|
|
|
Psuedomonas fluorescens is a spoilage organism used for ___
|
cold cuts
|
|
|
Rhizopus stolinifer is a spoilage organism used for
|
Bread
|
|
|
produce undesirable sensory changes in foods
|
Bi Products
|
|
|
Off-odors
Strange colors Slime “Fizz” |
Bi Products
|
|
|
True False: Expiration Dates are usually on perishable products
|
True
|
|
|
True False:Shelf life is based on Safety not Spoilage
|
False
|
|
|
Campylobacter jejuni, Salmonella spp, Staphylococcus aureus
|
Most Common Pathogenic Microogranisms
|
|
|
Clostridium botulinum, Escherichia coli O157:H7, Listeria monocytogenes
|
Most Dangerous Pathogenic Microorganisms
|
|
|
Two kinds of Food Borne Disease by Microorganisms
|
Intoxication
Infection |
|
|
formed by the microorganism prior to ingestion
|
Intoxication
|
|
|
live microorganism must be ingested to cause disease
|
Infection
|
|
|
True False: Pathogens do not necessarily cause the food to look or smell spoiled
|
True
|
|
|
Causes of food borne illness
|
Improper storage temperature
Inadequate cooking Poor personal hygiene Cross-contamination Unsanitary raw materials |
|
|
The science of identifying the causes of disease outbreaks is called
|
Epidemiology
|
|
|
Investigation of food consumption records, specimens, and points of contamination may reveal patterns to prevent future outbreaks
|
Epidemiology
|
