Chap 3: Food Microbiology & Food Safety

Question 1

Father of Microbiology
(Pasteurization 1864) (Fermentation 1850s-1860s)

Answer 1

Louis Pasteur (French Chemist)

Question 2

Father of Canning

Answer 2

Nicolas Appert (1809)

Question 3

Microbiology is a

Answer 3

Branch of biology deals with existence of microscopic organisms
- Structure *Bacteria
- Function *Fungi
- Uses *Mold
* Viruses

Question 4

Food Microbiology

Answer 4

Encompasses the study of microorganisms
- Beneficial effects *Raw and processed meats
- Deleterious effects *Processed foods
- Quality and safety *Poultry
*Eggs Products and Produce

Question 5

Focus on Food Microbiology

Answer 5

Beneficial Microorganism, Spoilage Microorganism, & Pathogenic Microorganism

Question 6

Lactic Acid Bacteria (considered most important)

Answer 6

These bacteria utilize carbohydrates to produce LACTIC ACID

Question 7

Acetic Acid Bacteria

Answer 7

Produces ACETIC ACID in sugary foods

Question 8

Proteolytic Bacteria

Answer 8

Hydrolyze proteins by producing PROTEINASES

Question 9

Lipolytic Bacteria

Answer 9

Hydrolyze triglycerides by producing LIPASES

Question 10

Saccharolytic Bacteria

Answer 10

Hydrolyze complex carbohydrates

Question 11

Fermentation

Answer 11

Metabolic process where bacteria converts carbohydrates into alcohol or acid
(One of the most utilized ways to preserve foods)

Question 12

Beneficial Bacteria (is/does)

Answer 12

• Improves the body’s ability to digest food (or fight disease)
• A part of the human microflora (gut health)
  (Referred to as probiotics)

Question 13

Probiotic

Answer 13

LIVE - “ACTIVE” microorganism that are able to provide health benefits (especially to the gut microflora when consumed in sufficient amounts)

Question 14

First probiotic discovered

Answer 14

LACTOBACILLUS BULGARICUS
(discovered in 1905 by a bulgarian physician and microbiologist STAMEN GRIGOROV)

Question 15

Antibiotics

Answer 15

(Anti-Life) known to destroy bacteria, including beneficial ones which can negatively impact the immune system

Question 16

Prebiotic

Answer 16

a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria (improving the health of the host)

Question 17

Prebiotics are

Answer 17

nutrients that the bacteria use as a fuel source (dietary fiber and carbohydrates)

Question 18

Prebiotics examples

Answer 18

*Garlic
*Onions
*Asparagus
*Barley
*Inulin (Oligosaccharides)

Question 19

Most beneficial yeast (for food production)

Answer 19

From the genus SACCHAROMYCES

Question 20

Ethanol Fermentation

Answer 20

Glucose + Ethanol + Carbon Dioxide
(Bread, Wine, and Beer)

Question 21

LAB Fermentation
(Lactic Acid Bacteria)

Answer 21

Glucose + Lactic Acid
(Causes milk to curdle)

Question 22

Penicillium

Answer 22

Molds that are associated with the ripening and flavor of cheese

Question 23

FSMA

Answer 23

Food Safety Modernization Act

Question 24

YOPI

Answer 24

Young Old Pregnant Immunosuppressed Compromise

Question 25

Pathogenic Organism

Answer 25

an organism which is capable of causing disease in a host

Question 26

Foodborne Pathogens (viruses, bacteria, parasites)

Answer 26

biological agents that can cause a foodborne illness or outbreaks

Question 27

Food Outbreaks

Answer 27

defined as an occurrence of two or more cause of similar illness resulting from the ingestion of a common food

Question 28

Food Safety Issues surrounding contamination

Answer 28

Biological, Chemical, Physical Hazards, and Allergens

Question 29

Food Safety (definition)

Answer 29

a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness

Question 30

Food Poisoning/Intoxication

Answer 30

toxins released in the gut by microorganisms after being ingested

Question 31

Foodborne infection

Answer 31

Toxins already present in food before consumptions

Question 32

Foodborne Disease

Answer 32

usually infections caused bacteria, viruses, or parasites

Question 33

Food Recall

Answer 33

when a food producer takes a product off the market because there is reason to believe that it may cause consumers to become ill (In some situations, government agencies may request a food recall)

Question 34

Cross-contamination

Answer 34

the transfer of pathogens from one source (surface or food) to another source

Question 35

Pathogen : Growth Curve

Answer 35

______________ / \ / \ / \ ________/ \ Lag Phase, Exponential Phase, Stationary Phase, Death Phase

Question 36

Symptoms of Foodborne Illness

Answer 36

diarrhea, vomiting, upset stomach, or nausea Long-Term: Chromic arthritis, Brain and Nerve damage, Kidney Failure

Question 37

Safe, Hazard, and Risk

Answer 37

Safe - Nothing harmful when food consumed Hazard - Is the capacity of things to cause harm Risk - Probability of that harm to occur

Question 38

Chemical Contaminants in Food

Answer 38

- Antibodies/Hormones - Pesticides - Fertilizer - Coloring agents - Preservatives - Plastics and Cleaning Chemicals

Question 39

Biological Contaminants in Food

Answer 39

- Bacteria - Salmonella, E. Coli - Virus - Hepatitis A, Norfolk Virus - Parasites - Toxoplasma, Giadia spps. - Fungus - Mucor circinelloides

Question 40

4 Steps to Food Safety

Answer 40

Clean, Separate, Cook, and Chill

Question 41

Cross Contamination occurs when

Answer 41

microorganisms are transferred from one food or surface to another

Question 42

Intrinsic Parameters (parameters of plant/animal tissues that are in inherent part of the tissue: include)

Answer 42

1. pH 2. Moisture content 3. Oxidation-reduction potential (Eh) 4. Nutrient content 5. Antimicrobial constituents 6. Biological structures

Question 43

Factors affecting microbial growth (FATTOM)

Answer 43

Food Acid Time Temperature Oxygen Moisture

Question 44

pH Levels

Answer 44

pH of 7.0 = neutral pH < 7.0 = acidic pH > 7.0 = alkaline (basic) PreCaution; Keep food safe at pH levels below 4.6

Question 45

Optimum pH for bacteria growth

Answer 45

6.6 and 7.5

Question 46

Danger Zone (for food)

Answer 46

40 - 140 degrees F

Question 47

Aerobic, Anaerobic, and Facultative microorganisms

Answer 47

Aerobic - grow in oxygen Anaerobic - grows in absence of oxygen Facultative - grow with or without oxygen

Question 48

Two major food safety agencies

Answer 48

Food and Drug Administration (HHS) Food Safety Inspection Service (USDA)

Question 49

HACCP

Answer 49

Hazard Analysis Critical Control Point

Question 50

Seven Principles of HACCP

Answer 50

1. Conduct hazard analysis to identify preventive measures 2. Identify critical control points (CCPs) in the process 3. Establish critical limits 4. Monitor CCP 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping and documentation procedures

Question 51

Most beneficial probiotic

Answer 51

Lactic Acid