Chapter - Food Spoilage

Question 1

this results from growth of microbes in food

Answer 1

food spoilage

Question 2

factors related to the food itself

Answer 2

intrinsic factors

Question 3

environment where food is stored

Answer 3

extrinsic factors

Question 4

proteolysis and anaerobic breakdown of proteins foul smelling amine compounds

Answer 4

putrefaction

Question 5

short chained fatty acid production

Answer 5

butter

Question 6

impacts make up of microbial community and therefore types of chemical reactions that occur when microbes grow in food

Answer 6

pH

Question 7

lower redox means more blank and blank

Answer 7

bacteria, microbes

Question 8

fruit and vegetable antimicrobial substance

Answer 8

coumarins

Question 9

cows milk and eggs have this for antimicrobial substance

Answer 9

lysozyme

Question 10

garlic has this for antimicrobial

Answer 10

allicin

Question 11

black and green tea has this for antimicrobial

Answer 11

polyphenols

Question 12

lower temperatures blank microbial growth

Answer 12

retard

Question 13

higher levels of humidity blank microbial growth

Answer 13

promote

Question 14

oxygen blank microbial growth

Answer 14

promotes

Question 15

kills pathogens and substantially reduces number of spoilage organisms

Answer 15

pasteurization

Question 16

chemical agents generally recognized as safe

Answer 16

GRAS

Question 17

GRAS agents

Answer 17

organic acids, sulfite, ehylene oxide gas, ethyl formate

Question 18

this GRAS inhibits spore formation in meats

Answer 18

sodium nitrates

Question 19

preserve food by applying pressure without changes in temperature

Answer 19

high hydrostatic pressure

Question 20

using ionizing radiation to extend shelf life or sterilize meat, seafoods, fruits, and vegetables

Answer 20

radappertization

Question 21

radiation kills microbes in moist foods by producing blank from blank

Answer 21

peroxide, water

Question 22

peroxides blank cellular constituents

Answer 22

oxidize

Question 23

bacteriocidal proteins active against related species

Answer 23

bacteriocins

Question 24

there how many food born diseases per year

Answer 24

48 mill… 1/6

Question 25

two main types of food disease

Answer 25

food borne disease, food intoxication

Question 26

food disease that results from ingestion of pathogen followed by growth

Answer 26

food borne disease

Question 27

ingestion of toxins in foods in which microbes hhave grown

Answer 27

food borne intoxication

Question 28

example of food borne intoxication

Answer 28

listeria

Question 29

carcinogens produced in fungus infected grains and nut products

Answer 29

aflatoxin

Question 30

carcinogens produced in fungus infected corn

Answer 30

fumonisins

Question 31

these contaminate fish and shelffish and are fungus derived

Answer 31

algal toxins