Exam 1 Part 6 Flashcards Preview

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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

What is the term for water that is considered safe to drink?

potable