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32 Cards in this Set
- Front
- Back
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The origin of trichinosis? |
Trichinosis nematodes, parasites. |
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Where are trichinosis nematodes found in food? |
larvae found in undercooked meat, primarily pork. |
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How are trichinosis developed in body? |
Larvae ingested, develop into 3 mm long worms in intestines, female worms can preduce more larvae that can end up in bloodstream |
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How serious is trichinosis? |
Depends on the amount ingested originally. |
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How to prevent trichinosis? |
By cooking using proper heat, killing the larvae. |
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What is the direct reason for trichinosis in meat? |
Pig are fed with garbage or raw meat. |
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What's the prevalence of trichinosis in the US? |
Only a few hundred cases, used to be much more. |
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What's the cause of anisakisis? |
Anisakis nematodes. |
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Where are anisakisis found in food? |
Marine food. Raw saltwater fish/ shellfish |
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How serious is anisakisis? |
Causing severe intestinal symptoms. Even when freezed, might cause allergy. |
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How to prevent anisakisis? |
By freezing the raw marine products, killing the larvae. -35C for 15 hours or -20C for 7 days |
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How prevalent is anisakisis? |
Uncommon. Less than 10 cases per year in the US |
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How stable are food systems? |
Inherently very unstable, goes through physical, chemical and microbiological deterioration quickly. |
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How long can the following foods be stable at room temperature: milk, fruits, leafy vegetables, dried seeds, dried fruits, meat/poultry/fish, smoked meat, root crops? |
milk 1d leafy vegetables 1-2d fruits 1-7d, dried seeds 1 yr+, dried fruits 1 yr+, meat/poultry/fish 1-2d, smoked meat 1 yr+, root crops 7-20d |
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What's commercial sterility in relation to? |
Canning |
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What is the definition of commercial sterility? |
All pathogenic or toxin forming vegetative organisms are killed, spores inactivated to the extent that they cannot reproduce |
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Is vegetative cells or spores more susceptable to heat? |
Vegetative cells. |
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What microorganism is the process targeted on if the product is low-acid? |
Clostridium botulinum |
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What does canning process target on? |
If low acid, C.botulinum which could produce deadly botox Also gas producing spores. (bulging) |
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What requirement of processing is for low-acid food? How's the temperature achieved |
Higher T than boiling water. By steam under pressure (pound per square inch psi, bigger, higher T) |
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What's the meaningfulness of commercial stability? |
Practical level of sterility ensure food quality: color, flavor, texture, nutrition and give a shelf life over 2 yrs. |
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What's the temperature used for pasteurization? |
Below water boiling point. |
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What's the target of milk pasteurization? |
Kill mycobacterium tuberculosis vegetative cells. |
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What's the limitation of milk pasteurization? |
Long limitedly extend the shelf life since spores usually survive pasterization. |
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What's the requirement/recommendation of food gone through pasteurization? |
To be refrigerated. |
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What's the mechanism in blanching? |
Denature harmful enzymes in fruits and vegetables, |
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What are two of the harmful enzymes? |
such as polyphenol oxidase (enzymatic browning) lipoxygenase (off-flavor by catalyzing lipid oxidation) |
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When is blanching carried out? |
Just prior to freezing, high-pressure other non-thermal processes |
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What's the principles of thermal processing? |
To keep a balance between microorganism/enzyme destruction and product quality.
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What's the basic/cardinal rule of thermal processing? |
Safety is the most important attributes of all. |
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What's the approach of thermal processing? |
1) Understand how time/temperature combination affect certain microorganism 2) Understand the heat penetrating characteristics of a product 3) Calculate the appropriate thermal process for the food product based on 1 and 2 4) Validating if applicable |
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What is used instead of C.botulinum? |
Clostridium sporogenes PA 3679 Bacillus stearothermophilus More heat resistant. If they are destroyed, so is C.botulinum.
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