Food

Question 1

What genus are magic mushrooms from ?

Answer 1

Amantia

Question 2

What genus of mushroom are used to produce mycoprotein such as quorn?

Answer 2

Fusarium

Question 3

Do yeasts grow aerobically or anaerobically in production of bread?

Answer 3

Aerobically

Question 4

Do yeasts grow aerobically or anaerobically in production of alcoholic beverages?

Answer 4

Anaerobically

Question 5

What genus of mushrooms is edible ?

Answer 5

Agaricus

Question 6

Which yeast is used in the production of bread and alcoholic beverages

Answer 6

Saccharomyces cerevisiae

Question 7

How was vinegar discovered ?

Answer 7

By accident when wine was contaminated with acetic bacteria contaminated wine production turning it vinegar

Question 8

For what purposes is vinegar exploited ?

Answer 8

Food enhancement and preservation

Question 9

2 step process of vinegar production:

Answer 9

1. Yeasts ferment sugar to ethanol intermediate (10%)

2. Ethanol oxidised to acetic acid

Question 10

Key microorganism in production of vinegar ?

Answer 10

Acetic acid bacteria

Question 11

Key microorganism in production of sauerkraut?

Answer 11

Lactic acid bacteria

Question 12

Define halophilic

Answer 12

Salt loving

Question 13

Why is salt added to fermented meat ?

Answer 13

• suppress spoilage

- encourage growth of halophilic bacteria (which gives its distinctive taste)

Question 14

Which bacteria are associated with fermented meat ?

Answer 14

• pediococcus cerevisiae
• lactobacillus plantarum
• halophilic members of bacillus

Question 15

Fungi of which genus may be used to enhance fermented meat ?

Answer 15

Aspergillus or penicillium

• flavour and prevents growth of others

Question 16

Starter culture used in making yoghurt ?

Answer 16

1:1

Lactococcus thermophilis : lactococcus delbrukeii (subspecies Bulgaricus)

Question 17

Fermentation of lactose to lactic acid is the process producing which food product?

Answer 17

Unripe Cheese

Question 18

How are ripe cheeses made ?

Answer 18

Fermentation of lactose to lactic acid followed by secondary processing

Question 19

The addition of renin in cheese production has what effect ?

Answer 19

Enhancement of curd formation

Question 20

Which type of cheese pare subdivided based on degree of hardness ?

Answer 20

Ripened cheese

Question 21

The veins in blue cheese are the growth of which organism ?

Answer 21

Penicillium roquefortii

Question 22

What process makes fats rancid ?

Answer 22

Their breakdown to glycerol and fatty acids

Question 23

Why are joints of meat less susceptible to spoilage than minced meat ?

Answer 23

• the handling of minced meat spreads contaminants

- increased surface area of mince = more area for microbes to grow

Question 24

What characteristic of meat encourages the growth of putrefactive anaerobic bacteria ?

Answer 24

Reducing agents

Question 25

Souring of milk is the result of what ?

Answer 25

Acid fermentation by lactobacilli

Question 26

Which proteins cause the degradation of milk proteins?

Answer 26

Proteolytic members of genus bacilli

Question 27

What is the effect of C. Perfringens on milk ?

Answer 27

Stormy clot

Question 28

Which microorganism are likely to be the cause of meat spoilage at room temp and which in refrigerators ?

Answer 28

- room temp= staph and Enterobacteriaceae | - fridge= pseudomonads

Question 29

Which species of clostridia ferments milk to an alkaline product ?

Answer 29

C. sporongenes

Question 30

Which species of clostridia ferments milk to an acidic product ?

Answer 30

C. septicum

Question 31

Why is spoilage in fruit and veg usually initiated by moulds ?

Answer 31

Don't contain much protein (like meat and dairy) so usually attacked by moulds which can penetrate outer layers *this then permits access of other microorganisms

Question 32

Which bacterial genus often cause secondary infections of fruit and veg leading to soft rot ?

Answer 32

Genus Erwinia

Question 33

2 mechanisms by which food decays ?

Answer 33

- intrinsic automatic enzymes | - contaminating microorganisms

Question 34

Sources of contaminating microbes on food ?

Answer 34

- commensalism from animal or plant it was derived | - acquired during handling/processing

Question 35

5 physical methods of food preservation

Answer 35

- cooking - chilling - osmotic protection - filtration - irradiation

Question 36

Which food poisoning organism grows well at temperatures found in domestic fridges ?

Answer 36

Listeria monocytogenes | - cook-chill foods

Question 37

Fish of the suborder scombroidei (mackerel and tuna) are associated with which type of food poisoning ?

Answer 37

Scombrotoxin poisoning | - tryptophan in skin breaks down to histamine when inadequately stored

Question 38

What meats are vectors for toxoplasma Gondii?

Answer 38

Mainly pork and lamb | - sometimes beef

Question 39

Vector for Taenia sagginata tapeworm ?

Answer 39

Raw/undercooked beef

Question 40

Vector for Taenia solium tapeworm

Answer 40

Pork

Question 41

Examples of food Bourne infections associated with drinking water that have been eradicated in the developed world by sanitation programmes ?

Answer 41

Typhoid and cholera

Question 42

Difference between food Bourne infections and food poisoning?

Answer 42

- In food Bourne infections the food simply acts as a vector, the organisms do not multiply within he food - in food poisoning multiplication does occur and is probably required to attain a sufficiently high infectious dose

Question 43

Which bacterium produces toxins genetically related to the cholera toxin but with less severe effects ?

Answer 43

Campylobacter jejuni

Question 44

What are the man sources of campylobacter food poisoning ?

Answer 44

Poultry and unpasteurised milk

Question 45

Causative organism of Chinese restaurant syndrome ?

Answer 45

B. cereus

Question 46

Which bacteria are considered food Bourne infections ? (4)

Answer 46

- typhoid - cholera - dysentery - campylobacter spp

Question 47

Which bacteria cause food poisoning intoxication ? (4)

Answer 47

- S. aureus - B. cereus - C. perfringens - C. botulinum

Question 48

Bacteria causing food poisoning infections which multiple on or within the food and so are not classed as foodbourne ?

Answer 48

- salmonella - E. Coli - L. monocytogenes

Question 49

Which bacterial food poisoning infection can result in still birth in pregnant women ?

Answer 49

L. monocytogenes

Question 50

Usual incubation period of cholera ?

Answer 50

2-3 days

Question 51

Usual incubation of salmonella ?

Answer 51

12-72h

Question 52

Usual incubation of S. aureus food intoxication ?

Answer 52

1-6h

Question 53

Usual incubation of C. Perfringens food intoxication ?

Answer 53

12-24h

Question 54

Most common predisposing factor contributing to food poisoning ?

Answer 54

Preparing food too far in advance for its consumption

Question 55

Which bacteria are implicated in food poisoning when food is prepared too far in advance for consumption ?

Answer 55

Sporing bacteria e.g. B. cereus and C. perfringens | - spores enable them to survive cooking and then they multiply on the cooked food

Question 56

What is the second highest risk factor for food poisoning ?

Answer 56

Storage of food at ambient temperature | - permits multiplication and infectious dose to be achieved

Question 57

Inadequate cooking and reheating of food is associated with which bacterial food poisoning ?

Answer 57

Gram positive sporting bacteria - B. cereus - C. perfringens

Question 58

Contaminated processed foods are associated with which food poisoning bacteria ?

Answer 58

- salmonellas | - S. aureus

Question 59

What percentage of food poisoning cases are bacterial ?

Answer 59

66%

Question 60

Review article on bacterial cell envelope ?

Answer 60

Silhavy et al 2010

Question 61

Review article on food poisoning?

Answer 61

Addis and Sisay 2015

Question 62

Article on shapes on bacteria (diversity) ?

Answer 62

Young 2007

Question 63

Number of food poisoning cases per year in UK ? And reference

Answer 63

500,000 | - FSA, 2014

Question 64

Campylobacter toxin article

Answer 64

Wassenaar, 1997

Question 65

What HACCP ?

Answer 65

Hazard Analysis and Critical Control Points - systematic preventative approach to food safety from biological, chemical and physical hazards in production processes that can cause finished product to be unsafe - designs measurements to reduce these risks to safe level

Question 66

Which food Bourne illness has an unusually long incubation time compared with other food Bourne illnesses ?

Answer 66

Listeria - 3-70 days

Question 67

Paper of fermentation and preservation

Answer 67

Ross, 2002

Question 68

Paper on bacteriophage in biopreservation

Answer 68

Perez 2015

Question 69

When was wine first produced ?

Answer 69

4000BC - Egyptians discovered Yeats for wine and bread

Question 70

When was beer first brewed?

Answer 70

1750 BC Sumerians fermented barley to beer

Question 71

When did Louis Pasteur solve the mystery of vinegar production ?

Answer 71

1865

Question 72

What is malting in beer production ?

Answer 72

- partial germination of barley grains, which are roasted at low temp to initiate release of sugars

Question 73

Outline mashing in brewing

Answer 73

- Malt mixed with warm water 60-70 degrees | - amylase bring about release of sugars

Question 74

Role of hops in brewing ?

Answer 74

- Add bitter flavour | - anti microbial activity

Question 75

Paper on wine and brewing ?

Answer 75

McClure, 1976

Question 76

Paper on food spoilage?

Answer 76

Rawat, 2015