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77 Cards in this Set
- Front
- Back
Responsible for almost all food borne illness and cause most food spoilage
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Microbes
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Cause disease and death
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Pathogens
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The study of the physiology, genetics, growth characteristics, survival, and behavior of microbes and microbes that CONTAMINATE OR GROW IN FOOD
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Microbiology
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Food Products that use beneficial microbes
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Yogurt
Bread Beer Wine Sausage(fermented) NOT HOT DOGS |
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living entities that are too small to be seen with the naked eye
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MIcroorganisims
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Bacteria, fungi, protozoa and viruses are
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MIcroorganisms
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Yeasts and Molds are
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Fungi
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Parasites are aka
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Protozoa
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Unicellular and found almost everywhere
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Bacteria
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Three classifications of Bacteria
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Gram Stain Reaction
Shape Spore forming ability |
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multi- or unicellular eukaryotes
-growth evidenced by mycelium -produce toxins, antibiotics or enzymes |
Molds
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Unicellular eukaryotes
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Yeasts
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True False :Molds grow faster than yeasts
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False: Yeasts grow faster than molds
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Single-celled eukaryotes
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Protozoa
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Key example of Protozoa
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Giardia lamblia
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Two facts about Protozoa
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-Classified by Morphology, locomotion and life cycle
-do not grow in foods |
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All viruses are _____ and ____ specific
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parasitic
host |
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Most food viruses insert their ____ into the host’s____ for replication
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RNA
DNA |
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Two viruses transmitted in Foods
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Hepatitis
Norwalk |
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Most microbe reproduction is by ____ _____
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Cell Division
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4 Steps of the Microbial Growth Curve
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Lag
Log Stationary Death |
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Growth curve stage where as many cells are dying as are being created
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Stationary Stage
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Growth Curve stage where no or slow growth getting used to the environment
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Lag Stage
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Growth stage is the rapid stage
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Log Stage
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The Growth stage where wast products are toxic, food is gone
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Death Stage
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Environmental characteristics that surround the food product
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Extrinsic Factors
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3 Extrinsic factors
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Temp.
Humidity Gaseous Enviornment |
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the food composition and characteristics that influence microbial growth in the food
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Intrinsic factors
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4 Intrinsic Factors
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Water activity
pH Nutrients Inhibitors |
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Acronym for Control of Microorganisms
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Food
Acidity Temperature Time Oxygen Moisture |
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Food ____ _____vary with the type of organism
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Nutrient Requirements
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Minimum Acidity for Bacteria Yeasts and Molds
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Bacteria: 4.5
Yeasts: 3.0 Molds: 2.0 |
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Foods that have a natural pH of 4.6 or less
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Acid Foods
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low acid foods to which acids are added
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Acidified Foods
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The pH in which microbes live is a particular range defined by a minimum, maximum and optimum
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Acidity/Alkalinity
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Foods with a pH greater than 4.6 and aw of 0.85 or more
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Low acid Foods
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3 Categories of Temperature
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Psychrophiles 55 Degrees
Mesophiles 95 Degrees Thermophiles 150 Degrees |
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Facultative anaerobes prefer
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Oxygen
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microbes that require oxygen
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aerobic
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microbes tht prefer oxygen
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facilitated anaerobes
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Microbes tht can not tolerate oxygen
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Anarobes
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require the highest water activity
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Bacteria
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require a moderately high aw
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Yeasts
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tolerate the lowest aw
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Molds
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chemical compounds that slow the growth of microbes
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Inhibitors
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Inhibitors that are added directly to foods
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Preservatives
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Inhibitors that tolerate salt
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Halophiles
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chemicals produced by bacteria that inhibit others
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Bacteriocins
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a biological process in which microorganisms induce a series of chemical reactions leading to food preservation
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Fermentation
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Most common organisms used in foods
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Lactic Acid producing bacteria
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used to initiate most food fermentations
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Starter Cultures
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Lactococcus
Lactobacillus Pediococcus |
Bacteria
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Saccharomyces
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Yeast
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Aspergillus
Penicillium |
Mold
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Lactobacillus delbrueckii spp bulgaricus
Streptococcus salivarius spp thermophilus |
Yogurt inoculators
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Pediococcus cerevisiae
Pediococcus acidilactici Pediococcus pentosaceus Lactobacillus plantarum Micrococcus varians |
Must be USDA approved
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All cultres for the fermentation of Meat must be ___ _____ and produce ____ ____
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salt tolerant
lactic acid |
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Involves raw cabbage, salt and a fermentation using a culture of 3 organisms
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Sauerkraut
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Leuconostoc mesenteroides
Lactobacillus brevis Pediococcus cerevisiae |
cultures used for Sauerkraut
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Cider production relies on _____ Saccharomyces cerevisiase for fermentation
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Yeast
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Bacillus, Enterobacter, Lactobacillus, Pediococcus, Psuedomonas
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Spoilage Organisms
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Bacillus stearothermophilus is a spoilage organism used for
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Canned Foods
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Psuedomonas fluorescens is a spoilage organism used for ___
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cold cuts
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Rhizopus stolinifer is a spoilage organism used for
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Bread
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produce undesirable sensory changes in foods
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Bi Products
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Off-odors
Strange colors Slime “Fizz” |
Bi Products
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True False: Expiration Dates are usually on perishable products
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True
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True False:Shelf life is based on Safety not Spoilage
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False
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Campylobacter jejuni, Salmonella spp, Staphylococcus aureus
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Most Common Pathogenic Microogranisms
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Clostridium botulinum, Escherichia coli O157:H7, Listeria monocytogenes
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Most Dangerous Pathogenic Microorganisms
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Two kinds of Food Borne Disease by Microorganisms
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Intoxication
Infection |
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formed by the microorganism prior to ingestion
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Intoxication
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live microorganism must be ingested to cause disease
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Infection
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True False: Pathogens do not necessarily cause the food to look or smell spoiled
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True
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Causes of food borne illness
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Improper storage temperature
Inadequate cooking Poor personal hygiene Cross-contamination Unsanitary raw materials |
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The science of identifying the causes of disease outbreaks is called
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Epidemiology
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Investigation of food consumption records, specimens, and points of contamination may reveal patterns to prevent future outbreaks
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Epidemiology
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