Exam 1 Part 6 Flashcards
(75 cards)
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
What produces the flavors, aromas, and consistencies of many foods?
fermentation acids and sugars
What is the term for any desirable change that occurs to a food or beverage as a result of microbial growth?
Fermentation
What is the term for adverse changes to a food due to the action of microorganisms?
Spoilage
What common fermented food mentioned in class is made from honey?
mead
What classification is given to foods that have a minimal storage time?
perishable
what classification is given to foods that can be stored sealed for months?
semi-perishable
What classification of foods can be stored indefinitely?
non-perishable
What classification of foods based on likelihood of spoilage is the most nutrient-rich?
perishable
T/F: low temperatures are desirable to prevent food spoilage.
False; low temps for food storage
T/F: high temperatures are desirable for food storage.
False; high temps prevent spoilage.
What are some symptoms of foodborne illnesses?
nausea, vomiting, diarrhea, fever, fatigue, and muscle cramps
What are the two categories of food poisoning?
food infections and food intoxications
T/F: consumption of living microorganisms is associated with food intoxications.
False; this is associated with food infections
T/F: consumption of microbial toxins rather than the microbe is associated with food infections.
False; this is food intoxication
Where do most foodborne illnesses come from?
food service industry 38%
T/F: the second most common known origin of foodborne illnesses is home preparation.
True 25%
What is the second most common origin of foodborne illnesses?
unknown origin (30%)
What food product is affected by Clostridium botulinum (produces a neurotoxin)?
Home-prepared foods
What food is affected by Escherichia coli (produces an enterotoxin)?
meat; raw milk
What organism affects raw and undercooked eggs, meat, dairy products, fruits and vegetables?
Salmonella spp
What is the second most common cause of foodborne illness in the
US?
Salmonella spp
What organism affects raw and undercooked seafood causing primary septicemia?
Vibrio vulnificus
What type of water pollution is associated with the presence of particulate matter?
physical