Food Microbiology Flashcards
(15 cards)
What are the main focuses of food
Food spoilage, food preservation, foodborne diseases, factors affecting growth of microorganisms, and control of microorganisms.
List two extrinsic factors affecting microbial
Temperature and gases in the atmosphere.
List two intrinsic factors affecting microbial growth.
pH value and water activity (a_w).
What pH range is optimal for most microorganisms?
6.6 to 7.5.
What is water activity (a_w)?
It is a measure of available water for chemical reactions and microbial growth.
How does oxidation-reduction potential affect microbial growth?
Different microbes prefer different redox conditions; some thrive in oxygen-rich, others in oxygen-poor environments.
Name three natural microbial inhibitors found in foods.
Lysozyme, allicin (from garlic), and clove oil.
Define psychrophiles.
Microorganisms that prefer cold temperatures (0-15°C).
What is modified atmosphere packaging (MAP)?
Packaging technique that alters the atmospheric composition to prolong shelf life.
Packaging technique that alters the atmospheric composition to prolong shelf life.
Packaging technique that alters the atmospheric composition to prolong shelf life.
What is antagonistic microbial growth?
When microorganisms inhibit or kill each other through the production of antimicrobial compounds.
Define food spoilage.
Uncontrolled changes in food’s physical, chemical, or microbiological characteristics that make it undesirable.
What is the difference between food spoilage and food poisoning?
Spoilage affects quality but not always safety, whereas food poisoning involves consuming pathogens or toxins despite normal appearance.
What are the main causes of food spoilage?
Microbiological, biological, enzymatic reactions, chemical reactions, and physical damage.
What is the Hurdle Concept?
Combining intrinsic and extrinsic factors to control microbial growth using less severe treatments.
