FINAL REVIEW 1 (1-3)

Question 1

KCal of carb, protein, fat, alcohol

Answer 1

4 4 9 7

Question 2

types of monosaccharides (simple carbohydrates)

Answer 2

pentoses, hexoses, glucose, fructose, galactose (gfg)

Question 3

types of disaccharides (simple carbohydrates)

Answer 3

sucrose (glucose + fructose) gf
lactose (glucose + galactose) gg
maltose (glucose + glucose) gg

Question 4

sugar functions

Answer 4

sweetness
crystallization (characteristic)
viscosity
hygroscopic (can adsorb/absorb water from environment)
preservation
Maillard (protein and glucose and heat to make brown reaction)
Caramelization (sugar decomp at high temp)

Question 5

Oligosaccharides

Answer 5

3-10 monosacch (ex. raffinose, stachyose in legumes, inulin as prebiotic)

Question 6

polysacch

Answer 6

chains of oligosacc: starch, cellulose, pectin, gums

increase dietary fibre, thicken foods, bind water, stabilize proteins

Question 7

types of starches

Answer 7

amylose (linear chain) amylopectin (branched)
cellulose (plant well wall)
pectin (intercellular cement in f+v), gelling agent
gums (thicken and stabilize)

Question 8

HFCS

Answer 8

derived from glucose hydrolyzed from corn starch
glucose mole isomerized to fructose (sweeter monosaccharide)

Question 9

Proteins

Answer 9

made of amino acids

proteins must be broken down (hydrolyzed) to be absorbed

emulsifiers (egg yolk proteins, caseins in milk) /foaming agents (egg whites) due to amphiphillic properties

colour through maillard

thickening agent
binding agent
gelling agent (gelatin)

Question 10

Function of water

Answer 10

flavour, vitamins, minerals may be dissolved in water

lubrication for mastication and swallowing

supports growth of BOTH spoilage and pathogenic microbes and desired food fermentation microbes

facil freeze conc (may reduce food quality and facil water removal in foods)

Question 11

Proteins precipitate at their

Answer 11

isoelectric point: pH at which there is no net charge on the protein

Question 12

aw

Answer 12

amount of free water to interact with microorganisms and take part in chemical and deteriorative reactions

water activity (0 to 1)

Pwater (food)/Pwater(water)

reduced with salts and sugars (tie up the moisture)

Question 13

aw of microbes

Answer 13

bacteria (0.90)
yeasts (0.80)
molds (0.70)

Question 14

Fat soluble vitamins

Answer 14

ADEK

Question 15

Parasites

Answer 15

raw and undercooked foods
transmitted by water, soil, person to person

Question 16

Viruses

Answer 16

food is a transportation, do NOT multiply in food

remain in food that is under cooked

norovius (GI, stomach flu), hepatitis a (liver disease)

Question 17

molds

Answer 17

grow in a mass of mycelium

replicate by spores (conidia, visible at top of the hyphae)

attach to food by rhizoids

aspergillus fumigatus
penicillium glabrum

many are spoilage organisms

Question 18

bacteria

Answer 18

primary organisms implicated in foodborne disease

salmonella spp

clostridium botulinum

staphylococcus aureus

probiotics

fermentations

Question 19

Vegetative bacteria produce spores in unfavoruable conditions

Answer 19

spores develop in response to unfavoruable growth conditions

vb die while spores are pseudo dormant

spores germinate into vegetative states when favourable conditions return

Question 20

Implications of spores in food products

Answer 20

spores have greater resistance to heating, drying, irradiation processing than bacteira

many are thermoduric and acid resistant

higher heat and processing times required for foods that contain spores

Question 21

high and low acid foods

Answer 21

high acid:pH less than or equal to 4.6

low acid: pH greater than 4.6

mst pathogens can grow 4.6-9

Question 22

TDZ

Answer 22

4-60 celcius (phfs grow in the TDZ)

Question 23

refrigeration temp

Answer 23

inhibits the growth of all but psychrophiles

Question 24

categories of bacteria

Answer 24

Obligate aerobes are usually associated with surface growth
e.g. Bacillus sp.

◦ Microaerophilic bacteria prefer limited oxygen conditions
e.g. Campylobacter sp.

◦ Indifferent bacteria grow in or without the presence of oxygen.
e.g. Lactobacillus sp.

◦ Facultative anaerobes grow well in oxygen but can survive
anaerobic conditions
e.g. Escherichia sp.

◦ Obligate anaerobes grow where oxygen is absent
e.g. Clostridium sp.

Question 25

Food infections

Answer 25

ingesting living, pathogenic bacteria (salmonella sp, listeria sp, shigella sp, campylobacter jejuni)

Question 26

Food intoxications

Answer 26

illness that results from ingesting a microbial preformed toxin

clostridium botulinum, staphylococcus aureus

Question 27

toxin-mediated infection

Answer 27

illness that results from the ingestion of living infection causing bacteria that also produce a toxin in the intestine

c. perfringens, e. coli 0157:H7

Question 28

top pathogens in canada

Answer 28

norovirus

listeria monocytogenes (listeria bacteria resist heat, salt, nitrite, low T and acidity)

salmonella sp (causes salmonellosis, spread by consuming mainly contaminated animal products)

escherichia coli O157:H7, lives naturally in intestines of animals

campylobacter jejuni: associated with reactive arthritis, IBS

staphylococcus aureus: destroyed by cooking, toxin is not

Question 29

GMP SOP

Answer 29

good manufacturing practices for GENERAL basic operational and environmental conditions required to produce safe foods

Question 30

HACCP

Answer 30

preventative approach of food industry to enhance food safety (preventative approach)

Question 31

Food recalls are implemented by

Answer 31

CFIA

Question 32

Process by which fermented foods are created

Answer 32

nutrients in food

metabolized by fermenting microorganisms

fermentation products accumulate (lactic acid, CO2, ethanol)

interaction of fermentation products with food components

change in food character

Question 33

probiotics, prebiotics

Answer 33

live bacteria consumed from foods that benefit health (delivered as live organisms or spores)

nondigestible CHO that act as food for probiotics