Flashcards in Exam 1 Part 6 Deck (75)
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1
T/F: fermented foods are among some of the newest foods known.
False; fermented foods are some of the oldest foods known and are culturally diverse
2
What produces the flavors, aromas, and consistencies of many foods?
fermentation acids and sugars
3
What is the term for any desirable change that occurs to a food or beverage as a result of microbial growth?
Fermentation
4
What is the term for adverse changes to a food due to the action of microorganisms?
Spoilage
5
What common fermented food mentioned in class is made from honey?
mead
6
What classification is given to foods that have a minimal storage time?
perishable
7
what classification is given to foods that can be stored sealed for months?
semi-perishable
8
What classification of foods can be stored indefinitely?
non-perishable
9
What classification of foods based on likelihood of spoilage is the most nutrient-rich?
perishable
10
T/F: low temperatures are desirable to prevent food spoilage.
False; low temps for food storage
11
T/F: high temperatures are desirable for food storage.
False; high temps prevent spoilage.
12
What are some symptoms of foodborne illnesses?
nausea, vomiting, diarrhea, fever, fatigue, and muscle cramps
13
What are the two categories of food poisoning?
food infections and food intoxications
14
T/F: consumption of living microorganisms is associated with food intoxications.
False; this is associated with food infections
15
T/F: consumption of microbial toxins rather than the microbe is associated with food infections.
False; this is food intoxication
16
Where do most foodborne illnesses come from?
food service industry 38%
17
T/F: the second most common known origin of foodborne illnesses is home preparation.
True 25%
18
What is the second most common origin of foodborne illnesses?
unknown origin (30%)
19
What food product is affected by Clostridium botulinum (produces a neurotoxin)?
Home-prepared foods
20
What food is affected by Escherichia coli (produces an enterotoxin)?
meat; raw milk
21
What organism affects raw and undercooked eggs, meat, dairy products, fruits and vegetables?
Salmonella spp
22
What is the second most common cause of foodborne illness in the
US?
Salmonella spp
23
What organism affects raw and undercooked seafood causing primary septicemia?
Vibrio vulnificus
24
What type of water pollution is associated with the presence of particulate matter?
physical
25
What type of water pollution is associated with the presence of inorganic or organic compounds?
chemical
26
What type of water pollution is associated with the presence of too many or non-native microorganisms?
biological
27
T/F: waterborne diseases are rare in the US.
True
28
Selected Waterborne Agents
Table 25.6 on slide 177
29
What virus discussed in class as an emerging disease is associated with handwashing, close living quarters and gastroenteritis?
norovirus
30
