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13 Cards in this Set
- Front
- Back
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What are the factors that govern what type of microbes and how well they grow in foods? |
1. Intrinsic (characteristics of the food) -water avail, pH, nutrients, natural antimicrobial surfaces, physical barriers, structure of food 2. Extrinsic (conditions of storage) -temperature, atmosphere, type of packaging |
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Microbes as a food source - Microbes used directly as food |
-single-cell protein --> derived from either a fungi or bacteria i.e. Myco-protein - extracted from Fusarium venenatum -high protein, no animal fat/cholesterol |
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Microbes as a food source - Microbes used in the production of food |
-end products of metabolism contribute to texture, flavour, etc i.e lactic acid fermentation --> yogurt alcohol fermentation |
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Microbes which degrade and spoil foods |
-usually due to accumulation of metabolic end products -microbial enzymes breaking down components of the food |
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Spoilage bacteria |
-mainly foods with high water content i.e. pseudomonas |
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Spoilage yeasts and molds |
- more significant cause of food spoilage over bacteria -health concern if toxins are produced |
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Microbial diseases transmitted by foods |
-when a pathogenic microbe enters a human via food and (mostly) causes enteric diseases -pathogens aren't normally found in foods, contamination is usual process |
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The majority of foodborne diseases are caused by __________ |
Viruses |
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What are the two types of bacterial foodborne diseases? |
1. Foodborne Intoxications -bacteria release toxins during growth which is then ingested -bacteria can be killed off, toxins may not -rapid onset of symptoms 2. Foodborne Infections -bacteria in food is ingested -replicate in gut, releasing toxins -entry of live bacteria is required, symptom onset is slower |
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How can we control the transmission of foodborne diseases? |
1. Control at manufacturing level (industry) 2. Control at consumer level 3. Control through active surveillance |
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Control at the industry level |
HACCP - system intended to safeguard foods (Hazard Analysis Critical Control Points) |
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Control at consumer level |
-public awareness and education |
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Control through active surveillance |
-create a network that actively monitors and investigates enteric diseases on a national level |
