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PHA BLK 6 > Food Chemistry and Microbiology > Flashcards

Food Chemistry and Microbiology Flashcards

(68 cards)

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1
Q

most important cause of food spoilage

A

microorganisms

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2
Q

may be beneficial or harmful in food

A

microbes

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3
Q

examples of non-harmful microbes in foods

A

beneficial bacteria (yogurt/cheese)
spoilage microbes (lactic acid/pseudomonas)
fungi (molds/yeast)

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4
Q

(T/F) Pathogens ARE NOT spoilage microbes

A

True

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5
Q

second largest cause of food spoilage

A

chemical food spoilage (enzymes)

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6
Q

causes of chemical food spoilage

A

exposure to air/light (rancidity/lipid oxidation)

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7
Q

breakdown of fats in food

A

rancidity

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8
Q

naturally present in foods that often cause breakdowns of carbs, fats, and proteins

A

enzyme reactions

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9
Q

food that is subject to decay, ruin, or destruction

A

perishables

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10
Q

all raw meats must be considered contaminated with _____ and _____ _____

A

pathogens
spoilage microbes

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11
Q

primary concern with intact meats

A

surface contamination

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12
Q

examples of intact meats

A

large cuts of beef/pork
steaks/roasts

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13
Q

ground and chopped meat

A

comminuted meats

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14
Q

primary concern with comminuted meats

A

any surface contamination is spread throughout the product

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15
Q

examples of comminuted meat

A

sausage
ground beef

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16
Q

what causes rancidity

A

oxidation

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17
Q

bacteria metabolize meat proteins for free amino acids
the bacteria produce enzymes that metabolize the proteins causing off-odor and flavor

A

putrefaction

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18
Q

anaerobic bacteria cause the production of organic acids which lowers the pH, leads to sour flavor

A

souring and gassing

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19
Q

the types of greening

A

green cores
green rings
surface greening

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20
Q

bacteria produce hydrogen peroxide within the meat which is a strong oxidizing agent that degrades the meat pigment and turns it green

A

green cores

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21
Q

similar to green cores except at varying depths in the meat

A

green rings

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22
Q

this type of greening takes time to occur (about 5 days)

A

surface greening

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23
Q

bacteria and yeasts contaminate the meat and multiply to excessive numbers

A

slime

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24
Q

is most common in meats like sausage and cured hams
needs oxygen to grow

A

mold

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25
causes the typical "fish" odor
trimethylamine
26
broken down to lactic acid, lowering pH, acting as a preservative limiting bacterial growth
glycogen
27
categories of fish
fresh, stale, putrid
28
bright appearance no odor clear eyes red gills glistening scales smooth/clear surface firm flesh bright blood
fresh fish
29
dull-dry appearance slight odor opaque eyes reddish grey gills dull/loose scales viscous surface soft flesh dark brown blood
stale fish
30
dull-dry appearance offensive odor sunken, no color eyes dark brown gills dry/loose scales dry surface flabby flesh dirty brown blood
putrid fish
31
problems during egg formation
ruptures in the oviduct/ovary disease of the oviduct/ovary
32
allow gases to pass in/out of the egg
porous shells
33
egg will exhibit a thin egg white when broken out on a plate occurs in older eggs yolk will drift off center
stuck yolk
34
bacteria found in chicken fecal material and in the reproductive tract can easily infect eggs during formation
salmonella
35
most common spoilage concerns that occur in dairy products
milk souring roping sweet curdling/slight coagulation
36
caused by bacteria that produce enzymes within dairy products
malty, rancid, yeasty, bitter, fruity, putrid flavors, purple/reddish colors
37
most common spoilage microorganisms associated with cheeses
molds yeasts anaerobic spore-formers
38
can reduce microbial growth in cheese
low pH salting low temperature of ripening low oxidation
39
main concern of FF&V
surface contamination
40
two main categories of FF&V
ground grown vine/tree grown
41
highest risk category of FF&V
ground grown b/c most contaminated
42
vegetable spoilage is most often caused by
bacteria
43
fruit spoilage is most often caused by
mold
44
FF&V come in two main forms
intact cut/processed
45
not a TCS (time and temperature control for safety) food spoilage organisms can cause quality deterioration but not pathogenic concerns temperature danger zone (TDZ) is not important
intact FF&V
46
food may or may not allow pathogenic growth must maintain temperatures of 41 degrees fahrenheit or below
cut/processed FF&V
47
food that is partially or somewhat subject to decay, ruin, or destruction
semi-perishables
48
examples of semi-perishables
cans, bags, boxes, jars cereal, bread, canned goods
49
(T/F) TDZ is important for semi-perishable food
False
50
defined as a food that has the ability to support the rapid and progressive growth of infectious and toxin-producing microorganisms
Time and Temperature Control for Safety (TCS)
51
examples of TCS
red meat poultry shellfish eggs dairy products
52
examples of non-TCS
hard boiled eggs most cheeses intact FF&V
53
six factors that affect growth of pathogens
Food Acid Temperature Time Oxygen Moisture
54
most bacteria prefer foods that are high in ____ and ____
protein carbohydrates
55
foods with a pH of ____ or higher allow pathogens to grow
4.6
56
Temperature Danger Zone
41-135 degrees Fahrenheit
57
bacteria may double every __ to __ minutes
10 to 30
58
___ hrs in the TDZ can allow bacteria to grow to high enough numbers to cause illness
4
59
aerobic
require oxygen
60
anaerobic
do not require oxygen
61
both aerobic and anaerobic
facultative
62
require oxygen to survive but they require environments containing lower levels of oxygen
microaerophilic
63
water activity (Aw) of ____ or higher can allow pathogens to grow
0.85
64
bound water
unavailable for bacteria to grow
65
free water
available for microbial growth
66
government approved substances added to food during production or processing
food additives
67
contains poisonous ingredients, unapproved additives, or is made of decomposed or unsanitary ingredients
adulterated food
68
other ways to prevent and control food pathogens
Food handler health Food handler hygiene Cleaning/sanitation of food contact surfaces Complete and thorough cooking Chlorine rinse of FF&V Approved Sources

PHA BLK 6 (19 decks)

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