Test: Ch 25, 26, And 27

Front 1

Food spoilage is generally a result of ____________ __________.

Back 1

microbial growth

Front 2

Conditions for spoilage (6)

Back 2

water, pH, physical structure, chemical composition, oxygen, temperature

Front 3

2 examples of microbes that cause spoilage in grains

Back 3

aspergillus flavus and claviceps purpurea

Front 4

aspergillus flavus

Back 4

produces aflatoxins, which are linked to liver and colon cancers

Front 5

claviceps purpurea

Back 5

causes ergotism, which is marked by convulsions and hallucinations

Front 6

________ is the method most used to denature proteins.

Back 6

Heat

Front 7

What are the three types of pasteurization?

Back 7

1. The holding method

2. Flash pasteurization

3. Ultrapaseurization

Front 8

holding method

Back 8

exposes milk to a low, even temperature for a long time

Front 9

flash pasteurization

Back 9

exposes milk to a high temperature for a short time

Front 10

ultrapasteurization

Back 10

involves exposure to an even higher temperature than flash pasteurization, but for only 3 seconds

Front 11

thermoduric organisms

Back 11

able to withstand high temperatures of pasteurization

Front 12

_________ temperatures slow microbial growth.

Back 12

Cold

Front 13

Lyophilization

Back 13

freeze-drying

Front 14

What makes freeze-drying an effective method of preservation?

Back 14

Dry foods cannot support microbial growth, because all microbes need water to survive.

Front 15

sulfur dioxide

Back 15

slows discoloration of dried fruits

Front 16

ethylene oxide

Back 16

preserves spices, nuts, and dried fruits

Front 17

HACCP systems

Back 17

Hazard Analysis and Critical Control Point; attempt to identify potential contamination points

Front 18

Why are pickles long-lasting?

Back 18

The vinegar (acidic) and the salt (takes up water)

Front 19

Why do people make pickles?

Back 19

For the flavor and to preserve cucumbers

Front 20

What are forms of unripened cheese?

Back 20

Cottage cheese, pot cheese, and cream cheese

Front 21

potability

Back 21

water that is safe to drink

Front 22

accumulated phosphates

Back 22

cause algal blooms, which supply nutrients to other microbes, killing plants and animals

Front 23

red tides

Back 23

caused by dinoflagellates which can produce toxins that kill many fish species.

Front 24

What are ripe conditions for the appearance of a red tide?

Back 24

Shallow, warm water with an abundance of organic nutrients

Front 25

What are the three types of water pollution?

Back 25

1. Physical - natural, like sand, soil, or cyanobacterial blooms

2. Chemical - inorganic and organic waste

3. Biological - anthropogenic (human-caused)

Front 26

BOD

Back 26

biological oxygen demand - amount of oxygen dissolved in water that microbes need to decompose organic matter

Front 27

Fish Handler's Disease

Back 27

caused by mycobacterium marinum

Front 28

vibrio vulnificus

Back 28

causes intestinal illness if consumed in raw oysters and wound infections involving gangrene and necrotizing fascitis

Front 29

BONUS:

What are the three steps of water purification?

Back 29

1. Sedimentation - removes large objects

2. Filtration - removes microorganisms

3. Chlorination - kills remaining organisms

Front 30

bacillus subtilis

Back 30

added to septic tank to accelerate digestion

Front 31

coliform bacteria

Back 31

live in mammalian gut; indicator of water contamination

Front 32

MPN test

Back 32

Most probable number test; determines number of bacteria by observing carbon dioxide gas production

Front 33

________________ microbes live symbiotically with legume roots.

Back 33

Nitrogen-fixing

Front 34

streptokinase

Back 34

enzyme that breaks down blood clots formed during a heart attack

Front 35

hyaluronidase

Back 35

facilitates absorption of fluids injected under the skin

Front 36

lactones

Back 36

enzymes produced by species of fungi are used for flavor and aroma enhancement

Front 37

saccharomyces

Back 37

the species of yeast that ferments malted barley to make beer

Front 38

What are distilled spirits?

Back 38

Hard liquors, such as whiskey and vodka.

Front 39

Bt-toxin

Back 39

toxin produced by bacillus thuringiensis that is deposited on leaves; kills the caterpillars that eat the leaves but is harmless to plants and humans.

Front 40

What conditions are required for mushroom growth?

Back 40

High humidity and cool temperatures

Front 41

A microbial toxin insecticide should be _______________________.

Back 41

Quick and specific.

Front 42

Acetobacter aceti

Back 42

Bacterial species that converts alcohol into acetic acid (vinegar)