Microbiology Ch 40

Front 1

Food Spoilage is the growth of microorganisms in food which prevents _________

Back 1

consumption

Front 2

Factors that affect food spoilage: Instrinsic and Extrinsic

Back 2

Intrinsic: related to food
Extrinsic: related to environment

Front 3

Intrinsic Factors:
Nutrients
pH
Water
Biological barriers
Antimicrobial chemicals

Back 3

Extrinsic Factors:
Temperature
Atmosphere

Front 4

Food borne diseases
Food borne infection: _______ of organism, growth in host, tissue invasion and/or toxin production

Back 4

ingestion

Front 5

Food borne diseases
Food born intoxication:
________ of toxins either within an organism or released from organism

Back 5

consumption

Front 6

Food borne infection:
4 examples

Back 6

Salmonella
Listeria
E.Coli O157:H7
Campylobacter

Front 7

Food borne intoxication:
4 examples

Back 7

Staphylococcus aureus
Clostridium botulinum
Bacillus cereus
Vibrio cholerae

Front 8

Glucose --> Ethanol + Carbon dioxide

Back 8

C6 H12 O6 ----> 2 C2 H5 OH + 2 CO2

Front 9

Food made by fermentation
Dairy:
Grains:
Meats:
Fruits:
Vegetables:

Back 9

Dairy: yogurt, cheese
Grains: bread, beer
Meats: sausage, salami
Fruits: wine
Vegetables: pickles, sauerkraut

Front 10

Food made by fermentation (microorganisms)
Yogurt:
Cheese:
Beer:
Bread:
Sausage, Salami:
Wine:
Pickles:
Sauerkraut:

Back 10

Yogurt: Streptococcus thermophilus, Lactobacillus bulgaricus
Cheese: Lactococcus, Lactobacillus
Beer: Saccharomyces
Bread: Saccharomyces
Sausage, Salami: Lactobacillus, Pediococcus
Wine: Saccharomyces
Pickles: Lactobacillus , Pediococcus
Sauerkraut:Lactobacillus, Leuconostoc

Front 11

Fungal diseases in food(microorganisms)
Ergot:
Aflatoxin:

Back 11

Ergot: Claviceps purpura
Aflatoxin: Aspergillus flavus

Front 12

Use of microorganism as food:
Direct consumption

Back 12

Mushrooms and Spirulina

Front 13

Possible beneficial health benefits of probiotics:

Back 13

Control of diahrrea
Anticancer
Increase in body weight of livestock
Reduction of spoilage organisms