Fonals

Question 1

Species that form environmentally resilient spores

Answer 1

Clostridium spp.

Question 2

Pathway food takes from farm to fork

Answer 2

Cold Chain

Question 3

Criteria for parasites to be killed

Answer 3

-35degC for 15 hours
-20degC for 7 days
-35degC until solid then stored at -20 degC

Question 4

Parasites common in local Pacific fishes

Answer 4

Roundworms (anisakis simplex and
Pseudoterranova decipiens)
Tapeworms (Diphyllobotrium spp.)

Question 5

Parasite that cause trichinosis

Answer 5

Trichinella

Question 6

Microbial barrier through exclusion of all air

Answer 6

Vacuum packagjng

Question 7

Barrier that involves decreasing oxygen and increasing carbon dioxide and nitrogen content

Answer 7

Modified Atmosphere Packaging

Question 8

Barrier that involves controlling the gas content inside packaging using devices called scavengers

Answer 8

Controlled Atmosphere Packaging

Question 9

Carbon Dioxide levels in storage buildings

Answer 9

8-10%

Question 10

Refers to all types of packaging in which some or all of the normal atmospheric air is excluded

Answer 10

Reduced Oxygen Packaging (ROP)

Question 11

Three most important anaerobes in food spoilage

Answer 11

• Salmonella
• Listeria
• E. coli

Question 12

Chemical additive that inhibits the growth of microorganisms

Answer 12

Antimicrobials

Question 13

Chemical preservative that preserves food against the chemical process of oxidation

Answer 13

Antioxidants

Question 14

Common antimicrobial preservatives

Answer 14

• Sorbate
• Benzoate
• Sulphates
• Phosphates
• Nitrites
• Nitrates

Question 15

May be added to baked goods to prevent mold

Answer 15

Potassium sorbate

Question 16

Works by preventing the metabolism of sugar, the main source of energy for many bacteria

Answer 16

Sodium Benzoate

Question 17

Serves as curing agents for meats, to restrict the growth of spore-producing bacteria such as Clostridium botulinum, however they are considered as carcinogens, and too much can cause toxic poisoning.

Answer 17

Nitrite and Nitrate

Question 18

A type of sugar made from crustacean shells, has broad antimicrobial effectiveness against Gram-positive bacteria

Answer 18

Chitosan

Question 19

Common food antioxidants

Answer 19

Ascorbate and hydroquinone family of chemicals

Question 20

Addition of 100 parts per million (PPM) of sodium nitrite, potassium nitrite, sodium nitrate, potassium nitrate, and any combination thereof, during its preparation

Answer 20

Curing

Question 21

How does curing work?

Answer 21

Curing prevents microbial growth by lowering the amount of available water, and by reducing the pH. Salts and sugars will pull the water out of microbial cells until they can no longer function

Question 22

Condition due to consuming too much nitrite and nitrate wherein the blood’s oxygen carrying capacity is reduced because hemoglobin is converted into methemoglobin

Answer 22

Methemoglobinemia

Question 23

How does smoking work?

Answer 23

Smoke contains chemical products of combustion such as formaldehyde and acetic acid that lowers the pH of smoked food and also removes some moisture because of the heat. They also produce chemical compounds that acts as preservatives such as phenol which acts as an antimicrobial and antioxidant.

Question 24

Three classifications of smoking

Answer 24

• Hot smoking - 50degC to 80degC
• Cold smoking - below 45degC and 20 to 30degC

Question 25

Term used to describe the process or equipment used in high-pressure steam canning operations

Answer 25

Retort

Question 26

type of food packaging that is a flexible, allows foods to be hermetically sealed inside the package (i.e., airtight), and can be commercially sterilized and stored unrefrigerated for long periods.

Answer 26

Retort pouches

Question 27

Anaerobic microbial hazard of most concern in canned foods

Answer 27

Clostridium botunilum

Question 28

Involves soaking food in acidic solutions to help prevent spoilage

Answer 28

Pickling

Question 29

Pathogenic microbe that is associated with raw beef (hamburger's disease) and is resistant to acidic conditions

Answer 29

E. coli O175:H7

Question 30

Heating process that reduces the presence of potential pathogens to tolerable numbers

Answer 30

Pasteurization

Question 31

Microbe that may be present when somatic cells count is high in milk product, indicating that the cow has mastitis

Answer 31

Staphylococcus aureus

Question 32

Usually used as vinegar or salts, and is effective as antimicrobials for bacteria, but ineffective for molds and yeast. Inhibits by neutralizing the electrochemical gradient of the cell membrane and denaturing the proteins inside the cell

Answer 32

Acetic Acid

Question 33

Used as calcium and sodium salt and is effective against molds and bacteria but not yeasts. Antimicrobial via acidification of cytoplasm and destabilization of membrane proton gradients

Answer 33

Propionic Acid

Question 34

Less efdective than acetic, propionic, benzoic, or sorbic acid but more effective than citric acid. More effective for bacteria but not yeasts and molds. Inhibitory by neutralizing membrane proton gradient

Answer 34

Lactic Acid

Question 35

Less effective than Lactic acid against bacteria, yeast, and molds. Antibacterial bh chelating divalent cations

Answer 35

Citric Acid

Question 36

More effective against molds and yeasts than bacteria, and aerobic bacteria are more sensitive to this. Inhibits functions of enzymes, and interferes with synthesis of cell wall, protein, DNA, and RNA. Also interferes with membrane potential and inhibits spore germination

Answer 36

Sorbic Acid

Question 37

More effective against yeast and molds than bacteria. Inhibits the functions of many enzymes involved in oxidative phosphorylation. Also inhibits membrane potential and inhibits functions of membrane proteins

Answer 37

Benzoic Acid

Question 38

Broad spectrum antimicrobial agents used in food, cosmetic, and pharmaceutical products. Antimicrobial by acting on several targets of microbial cells, inhibit the functions of enzymes, dissolve membrane lipids, and interfere with membrane functions. They also interfere with the synthesis of protein, DNA, and RNA.

Answer 38

Parabens

Question 39

Used to control microorganisms and insects and are more effective against molds and yeasts than bacteria. Currently not permitted in the US because it deatroys vitamin B

Answer 39

Sulfur Dioxides and Sulfides