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PHA BLK 6 > Food Chemistry and Microbiology > Flashcards

Food Chemistry and Microbiology Flashcards

1
Q

most important cause of food spoilage

A

microorganisms

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2
Q

may be beneficial or harmful in food

A

microbes

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3
Q

examples of non-harmful microbes in foods

A

beneficial bacteria (yogurt/cheese)
spoilage microbes (lactic acid/pseudomonas)
fungi (molds/yeast)

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4
Q

(T/F) Pathogens ARE NOT spoilage microbes

A

True

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5
Q

second largest cause of food spoilage

A

chemical food spoilage (enzymes)

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6
Q

causes of chemical food spoilage

A

exposure to air/light (rancidity/lipid oxidation)

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7
Q

breakdown of fats in food

A

rancidity

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8
Q

naturally present in foods that often cause breakdowns of carbs, fats, and proteins

A

enzyme reactions

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9
Q

food that is subject to decay, ruin, or destruction

A

perishables

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10
Q

all raw meats must be considered contaminated with _____ and _____ _____

A

pathogens
spoilage microbes

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11
Q

primary concern with intact meats

A

surface contamination

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12
Q

examples of intact meats

A

large cuts of beef/pork
steaks/roasts

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13
Q

ground and chopped meat

A

comminuted meats

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14
Q

primary concern with comminuted meats

A

any surface contamination is spread throughout the product

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15
Q

examples of comminuted meat

A

sausage
ground beef

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16
Q

what causes rancidity

A

oxidation

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17
Q

bacteria metabolize meat proteins for free amino acids
the bacteria produce enzymes that metabolize the proteins causing off-odor and flavor

A

putrefaction

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18
Q

anaerobic bacteria cause the production of organic acids which lowers the pH, leads to sour flavor

A

souring and gassing

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19
Q

the types of greening

A

green cores
green rings
surface greening

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20
Q

bacteria produce hydrogen peroxide within the meat which is a strong oxidizing agent that degrades the meat pigment and turns it green

A

green cores

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21
Q

similar to green cores except at varying depths in the meat

A

green rings

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22
Q

this type of greening takes time to occur (about 5 days)

A

surface greening

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23
Q

bacteria and yeasts contaminate the meat and multiply to excessive numbers

A

slime

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24
Q

is most common in meats like sausage and cured hams
needs oxygen to grow

A

mold

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25
Q

causes the typical “fish” odor

A

trimethylamine

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26
Q

broken down to lactic acid, lowering pH, acting as a preservative limiting bacterial growth

A

glycogen

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27
Q

categories of fish

A

fresh, stale, putrid

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28
Q

bright appearance
no odor
clear eyes
red gills
glistening scales
smooth/clear surface
firm flesh
bright blood

A

fresh fish

29
Q

dull-dry appearance
slight odor
opaque eyes
reddish grey gills
dull/loose scales
viscous surface
soft flesh
dark brown blood

A

stale fish

30
Q

dull-dry appearance
offensive odor
sunken, no color eyes
dark brown gills
dry/loose scales
dry surface
flabby flesh
dirty brown blood

A

putrid fish

31
Q

problems during egg formation

A

ruptures in the oviduct/ovary
disease of the oviduct/ovary

32
Q

allow gases to pass in/out of the egg

A

porous shells

33
Q

egg will exhibit a thin egg white when broken out on a plate
occurs in older eggs
yolk will drift off center

A

stuck yolk

34
Q

bacteria found in chicken fecal material and in the reproductive tract
can easily infect eggs during formation

A

salmonella

35
Q

most common spoilage concerns that occur in dairy products

A

milk souring
roping
sweet curdling/slight coagulation

36
Q

caused by bacteria that produce enzymes within dairy products

A

malty, rancid, yeasty, bitter, fruity, putrid flavors, purple/reddish colors

37
Q

most common spoilage microorganisms associated with cheeses

A

molds
yeasts
anaerobic spore-formers

38
Q

can reduce microbial growth in cheese

A

low pH
salting
low temperature of ripening
low oxidation

39
Q

main concern of FF&V

A

surface contamination

40
Q

two main categories of FF&V

A

ground grown
vine/tree grown

41
Q

highest risk category of FF&V

A

ground grown b/c most contaminated

42
Q

vegetable spoilage is most often caused by

A

bacteria

43
Q

fruit spoilage is most often caused by

A

mold

44
Q

FF&V come in two main forms

A

intact
cut/processed

45
Q

not a TCS (time and temperature control for safety) food
spoilage organisms can cause quality deterioration but not pathogenic concerns
temperature danger zone (TDZ) is not important

A

intact FF&V

46
Q

food may or may not allow pathogenic growth
must maintain temperatures of 41 degrees fahrenheit or below

A

cut/processed FF&V

47
Q

food that is partially or somewhat subject to decay, ruin, or destruction

A

semi-perishables

48
Q

examples of semi-perishables

A

cans, bags, boxes, jars
cereal, bread, canned goods

49
Q

(T/F) TDZ is important for semi-perishable food

A

False

50
Q

defined as a food that has the ability to support the rapid and progressive growth of infectious and toxin-producing microorganisms

A

Time and Temperature Control for Safety (TCS)

51
Q

examples of TCS

A

red meat
poultry
shellfish
eggs
dairy products

52
Q

examples of non-TCS

A

hard boiled eggs
most cheeses
intact FF&V

53
Q

six factors that affect growth of pathogens

A

Food
Acid
Temperature
Time
Oxygen
Moisture

54
Q

most bacteria prefer foods that are high in ____ and ____

A

protein
carbohydrates

55
Q

foods with a pH of ____ or higher allow pathogens to grow

A

4.6

56
Q

Temperature Danger Zone

A

41-135 degrees Fahrenheit

57
Q

bacteria may double every __ to __ minutes

A

10 to 30

58
Q

___ hrs in the TDZ can allow bacteria to grow to high enough numbers to cause illness

A

4

59
Q

aerobic

A

require oxygen

60
Q

anaerobic

A

do not require oxygen

61
Q

both aerobic and anaerobic

A

facultative

62
Q

require oxygen to survive but they require environments containing lower levels of oxygen

A

microaerophilic

63
Q

water activity (Aw) of ____ or higher can allow pathogens to grow

A

0.85

64
Q

bound water

A

unavailable for bacteria to grow

65
Q

free water

A

available for microbial growth

66
Q

government approved substances added to food during production or processing

A

food additives

67
Q

contains poisonous ingredients, unapproved additives, or is made of decomposed or unsanitary ingredients

A

adulterated food

68
Q

other ways to prevent and control food pathogens

A

Food handler health
Food handler hygiene
Cleaning/sanitation of food contact surfaces
Complete and thorough cooking
Chlorine rinse of FF&V
Approved Sources

PHA BLK 6 (19 decks)

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