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29 Cards in this Set
- Front
- Back
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Intrinsic factors
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water availability, pH, nutrients, biological barriers, antimicrobial chemicals
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Microbes multiply most rapidly in _____, _____ rich, pH _____ foods
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moist, nutritionally, neutral
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Extrinsic factors
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storage temp, atmosphere
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Microbes multiply rapidly in _____, _____-rich environments
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warm, oxygen
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true/false:Production of fermented milk products do not rely on naturally occurring lactic acid bacteria
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TRUE, use starter culture
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curd
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coagulated milk proteins
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whey
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Curd heated and cut into small pieces to facilitate drainage of liquid waste
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Enzyme rennin
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added to fermenting milk to stop protein coagulation
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Yogurt
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milk+starter culture incubated for several hours at 40° C - 45° C
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Acidophilus milk
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not fermented, culture added right before packaging
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pickled vegetables (cucumber, cabbage)
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uses naturally occurring lactic acid bacteria residing on vegetables, no starter culture
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Alcoholic fermentations by yeast
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yeasts ferment sugars to produce ethanol and carbon dioxide
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Wine
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Product of alcoholic fermentation of naturally occurring sugars in juices of fruit (grapes)
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Sulfur dioxide
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added (inoculated) to inhibit growth of natural microbial population in wines
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beer
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brewers yeast added to initiate fermentation. Lagers (bottom fermenters), Porter and Stouts (top fermenters)
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rum fermented by
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molasses
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whiskey fermented by
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barley
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tequila fermented by
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agave plant
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foods produced using molds
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soy sauce, miso, brie
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common spoilage bacteria
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Pseudomonas, Endospore forming organisms: Clostridium species (Botulinum), Bacillus species (Cereus)
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Fungi grow readily in
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acidic low-moisture environments
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food poisoning
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Occurs when a pathogen or its toxin is consumed
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true/false: When food is ingested it is the toxin responsible for illness not organism
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TRUE
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Staphylococcus aureus
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Causes food illness, nausea and vomiting, Survives well in unrefrigerated foods with high salt content, Organism is inoculated into food during preparation
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Botulism
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Causes food illness, paralytic disease, does not change taste or appearance of food, botox
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Foodborne infection
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requires consumption of living organisms, simptoms appear after a day
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Salmonella and Campylobacter
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fresh meat products, inadequate cooking, cross contamination
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Escherichia coli O157:H7
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Causes bloody diarrhea, Ground meats are troublesome source of foodborne infection, responsible for several large food poisoning outbreaks
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Preservation methods
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"Canning,Pasteurization,Cooking,Refrigeration,Freezing,Drying/reducing water availability
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