Food Science Test #4

Front 1

Bacterial Classifications

Back 1

Gram Stain Reaction
Shape
Spore-forming ability

Front 2

a unicellular procaryote found almost EVERYWHERE

Back 2

bacteria

Front 3

MULTI or unicellular eucaryotes

Back 3

molds...remember they are multi-cellular

Front 4

UNICELLULAR eucharyotes

Back 4

Yeasts...rememeber they are only UNIcellular

Front 5

example of a protozoa

Back 5

Giardia Lambia : when you drink water out of stream, lakes, etc..water is full of bacteria

Front 6

single celled eucaryote

Back 6

protozoa

Front 7

Which form is most visible?

Back 7

molds

Front 8

What do microorganisms do to food?

Back 8

give them unpleasent appreance and bad taste

Front 9

FAT TOM!

Back 9

Food
Acidity
Tempurature
Time
Oxygen
Moisture

Front 10

Water Activity in bacteria, yeasts, and molds

Back 10

Bacteria: .90 or greater
Yeasts: .80 or greater
Molds:.70 or greater

Front 11

Difference between Aerobic and Anaerobic

Back 11

Aerobic:requires oxygen
Anaerobic: cannot tolerate oxygen

Front 12

most common aerobic microbe is...

Back 12

mold

Front 13

Psychrophiles

Back 13

like the cold
10-15, which is like in a fridge

Front 14

Thermophiles

Back 14

like heat
50-80
bad for canned items

Front 15

Mesophiles

Back 15

close to body temp:30-37

Front 16

Role of microbes

Back 16

-spoilage
-pathogenic***
-useful

Front 17

Food Spoilage **

Back 17

utilization of components like CARBOHYDRATES and PROTIENS by microbes results in changes that degrade or spoil foods

Front 18

the enzyme ___________ is used by organisms to cause FRUIT and VEGETABLE rot

Back 18

pectin esterase

Front 19

pectin esterase, lactase, and cellulase all cause _____

Back 19

spoilage, softening, rotting

Front 20

metabolizing proteins = ?

Back 20

bad smells in foods

Front 21

_____is a metabolism that occurs under anaerobic conditions

Back 21

Fermentation

Front 22

The _____ ______ producing bacteria are the MOST common organisms used in food

Back 22

lactic acid

Front 23

Homofermentors

Back 23

produce a single compound

Front 24

Heterofermentors

Back 24

produce more then one compound

Front 25

______ ________ are used to initiate modt food fermentations

Back 25

starter cultures

Front 26

_________are used to coagulate milk proteins

Back 26

enzymes

Front 27

Used to make yogurt

Back 27

Lactobacillus delbrueckii
Streptococcus thermophilus

Front 28

Steps to Fermenting Sausage

Back 28

Grind
Mix
Stuff
Incubate**(90-120F)
Cook or Dry

Front 29

Fermenting Fruits and Vegetables

Back 29

Leuconostoc mesenteroides
Lactobacillus brevis
Pediococcus cerevisiae

Front 30

Pediococcus cerevisiae is used for fermenting what?

Back 30

fruits and vegetables and pepperoni

Front 31

food borne illness is any illness _________

Back 31

resulting from ingestion of food

Front 32

some molds produce ________

Back 32

mycotoxins

Front 33

mycotoxins can cause:

Back 33

vomiting, gangrene, renal disorders, and liver cancer

Front 34

bacteria causes three classes of disease

Back 34

1.infection
2.intoxication:contaminated by toxins
3.intoxification:produces a toxin

Front 35

most common biological hazards

Back 35

bacteria
molds
viruses
parasites: protozoa and worms

Front 36

mad cow disease is caused by

Back 36

bovine spongiform encephalopathy

Front 37

Danger Zone is :

Back 37

40-140 F

Front 38

toxicant

Back 38

any chemical substance that can elicit a detrimental effect in a biological system

Front 39

Antimicrobials

Back 39

therapeutic drugs used to treat certain disease conditions
Prophylactic treatments prevent or minimize disease conditions

Front 40

antimircobials include _________

Back 40

antiprotozoal drugs: treat ENTAMOEBA and SALMONELLA
dewormers
antibiotics

Front 41

antimicrobial antibiotics include:

Back 41

penicillin
sulfa drugs
erythromycin
chloramphenicol
streptmyocin and gentamycin

Front 42

examples of pesticides

Back 42

organochlorines (DDT)
organophosphates
carbamates
fumigants
plant horomones
NOT PENICILLIN

Front 43

Whats a part per billion

Back 43

1 gram per billion grams of food
1 inch in 16,000 miles
1 second in 32 years
1 cent in $10 million

Front 44

Whats a part per million?

Back 44

1 gram per million grams
1 inch per 16 miles
1 minute per 2 years
1 cent per $10,000

Front 45

Allergens: What is an allergy?

Back 45

abnormal response to a food that is triggered by the immune system

Front 46

Allergens: Common allergies?

Back 46

peanuts, tree nuts, dairy products, eggs, wheat, soy foods, fish, shellfish

Front 47

Allergens: What is a food tolerance?

Back 47

sensitivity to various substences that does not involve the immune system

EX: aspartame, MSG, sulfites

Front 48

What is risk assessment?

Back 48

method to determine the toxcity of chemical hazards and determine the probability that humans will be exposed

Front 49

systems affected by toxicants?

Back 49

respiratory
gastrointestinal
renal
nuerological
dermatological

Front 50

spores

Back 50

cells that are protected against adverse enviromental conditions

Front 51

vegetative cells

Back 51

cells capable of rapid growth become spores when enviromental conditions become unfavorable

Front 52

difference between lag, log, stationary, and death

Back 52

lag:no/slow growth
log:rapid growth
stationary:as many cells dying as being created
death:food is gone

Front 53

microorganisms benefit food because the ferment things like....

Back 53

cheese
wine
pickles
soy products

Front 54

by-products produce undesirable changes in food like...

Back 54

off odors
strange colors
slime
"fizz"
**dont always make the food unsafe though

Front 55

more pathogens will be in _______ then in _________

Back 55

high protein foods-lots of pathogens
high salt/sugar foods-few pathogens

Front 56

Acidity?

Back 56

The lower the ph the safer the food!!!