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Microbiology > Food Preservation and Spoilage > Flashcards

Food Preservation and Spoilage Flashcards

1
Q

Food spoilage results from…

A

The growth of microbes in food which alter the food visibility and renders it unsuitable for consumption

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2
Q

Microbial growth is controlled by… (2)

A
  1. Intrinsic Factors

2. Extrinsic Factors

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3
Q

Factors that are related to the food itself

A

Intrinsic Factors

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4
Q

Factors that are effected by the environment in which they are stored

A

Extrinsic Factors

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5
Q

Intrinsic factors for carbohydrates

A
  • Mold predominates
  • Degrades food by hydrolysis
  • Little odor
  • Ergotism
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6
Q

What is ergotism?

A
  • Hallucinogenic alkaloids released by Claviceps purpurea

- May cause death

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7
Q

Intrinsic Factors of Fats and Proteins. What dominates?

A

-Bacterial growth predominates

-

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8
Q

What are the 3 types of Bacterial growth in Proteins or Fats?

A
  1. Putrefaction
  2. Unpasteurized Milk Spoilage
  3. Butter
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9
Q
  • Proteolysis and anaerobic breakdown of proteins

- Foul smelling amine compounds

A

Putrefaction

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10
Q

Acid production followed by putrefaction

A

Unpasteurized milk spoilage

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11
Q

Short chained fatty acid production

Ex. Rancid Butter

A

Butter

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12
Q

What are other intrinsic factors?

A
  1. pH
  2. Water availability
  3. Physical Structure
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13
Q
  • Impacts make up of microbial community and therefore types of chemical reactions that occur when microbes grow in food
  • Ex. Low levels of this favor yeast and mold
A

pH

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14
Q

Lower water activity (promotes/inhibits) microbial growth?

A

Inhibits

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15
Q

Grinding, mixing, and distributing of microbes (promotes/inhibits) microbial growth?

A

Promotes

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16
Q

The outer skin of fruits and vegetables (promotes/inhibits) microbial growth?

A

Inhibits

17
Q

What are examples of antimicrobial substances? (5)

A
  1. Coumarins
  2. Lysozyme
  3. Aldehydic and phenolic compounds
  4. Allicin
  5. Polyphenols
18
Q

Examples of extrinsic factors (3)

A
  1. Temperature
  2. Relative humidity
  3. Atmosphere
19
Q

Temperatures effect on growth…

A

Lower temperatures retard microbial growth

20
Q

Relative humidity effect on growth…

A

Higher relative humidity promote microbial growth

21
Q

How does the atmosphere effect growth…

A

-Oxygen promotes growth

22
Q

Use of shrink wrap and vacuum technologies to package food in controlled atmospheres

A

Modified Atmosphere Packaging

23
Q

Methods for controlling Food Spoilage (6)

A
  1. Filtration
  2. Low Temperature
  3. Pasteurization
  4. Water Availability
  5. Chemical based preservation
  6. Radiation
24
Q

What is the goal of preservation?

A

To eliminate or reduce the populations of spoilage and disease causing microbes while maintaining food quality

25
Q

Refrigeration’s effect on growth?

A

5 degrees retards but does not stop microbial growth, microorganisms can still cause spoilage with extended storage

26
Q
  • This method kills most human pathogens and substantially reduces the number of spoilage of organisms
  • Shorter heating times results in improved flavor
A

Pasteurization

27
Q

Type of chemical based preservation

A
  • GRAS “Generally recognized as safe”

- agents include organic acids, sulfite, ethylene oxide gas, ethyl formate, sodium nitrate

28
Q

Use of ionizing radiation (gamma radiation) to extend shelf life of sterilized meat, seafoods, fruits, and veggies
-excellent penetrating power

A

Radiation

29
Q

2 major types of Food Borne Diseases

A
  1. Food born infections

2. Food intoxications

30
Q

How are food borne diseases transmitted?

A
  1. Breakdown in hygiene
  2. Fecal-oral route is key
  3. Fomites also important
31
Q

Life pathway of food borne diseases (4)

A
  1. Ingestion of pathogen
  2. Growth of pathogen
  3. Tissue invasion
  4. Release of toxins
32
Q

Characteristics of food borne intoxications

A
  1. Ingestion of food in which microbe have been growing

2. Produce symptoms shortly after the food has been consumed

33
Q

Enterohemorrhagic E. coli disease characteristics

A
  1. Normal inhabitant of the intestines

2. Contamination of meat during slaughter

Microbiology (7 decks)

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