Introduction to food hygiene

Question 1

is a subject that has a considerable scope. Food should be nourishing and attractive. It must be visibly clean and free of contaminating substances. The aim of food hygiene is the production and service of food that is safe, clean, sound and
fit for consumption.

Answer 1

food hygiene

Question 2

These are microscopic plants composed of filaments (long threads or hyphae) and
masses of hyphae make up the body of the “plant”, known as the mycelium.

Answer 2

Molds

Question 3

The growth of molds on food is usually readily recognized by its

Answer 3

“fuzzy” or cottony
appearance.

Question 4

Most molds grow best at temperatures in the range of

Answer 4

20-30°C

Question 5

Black spot, due to the growth of

Answer 5

Cladosporium

Question 6

microscopic plants, but unlike the molds, are singlecelled living organisms. They are slightly bigger than bacteria.

Answer 6

Yeasts

Question 7

The most common means of yeast production is by

Answer 7

budding

Question 8

are very small, single-celled living organisms. They are smaller than yeast
cells, varying in size from 0.2-5 microns, with an average size of 1.5 microns.

Answer 8

Bacteria

Question 9

Bacteria reproduce by

Answer 9

binary fission

Question 10

4 Phases in Growth Pattern

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1. Lag
2. log
3. stationary
4. death

Question 11

period of adjustment for bacteria in their new environment, when cell damage is repaired and the bacteria adapt to utilise the nutrients now available; there is no growth or even a decline in numbers.

Answer 11

Lag phase

Question 12

(logarithmic or exponential phase) is the period of growth when bacterial cells begin to divide by binary fission; the rate of multiplication is most rapid and is constant.

Answer 12

Log phase

Question 13

period when as many cells are dying off as they are being
formed, thus numbers remain constant.

Answer 13

Stationary phase

Question 14

period when bacterial numbers decrease as they eventually start
to slowly die off in excess of multiplication.

Answer 14

death phase

Question 15

The most relevant phases are the

Answer 15

lag and log phases

Question 16

FACTORS AFFECTING THE NUMBERS OF BACTERIA:

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1. Initial numbers
2. Temperature
3. Moisture
4. pH
5. Gaseous environment

Question 17

One of the most important factors governing growth of microorganisms is

Answer 17

Temperature

Question 18

are the largest group and include most of the pathogenic bacteria

Answer 18

mesophilic bacteria

Question 19

Mesophilic bacteria are:

Answer 19

Salmonella, Staphylococcus, Shigella, the coliforms etc. (S.S.T.C)

Question 20

The psychrotrophic bacteria are commonly found in

Answer 20

soil, water, and vegetation

Question 21

A term that is now widely used in the context of water relationships between food and spoilage organisms is

Answer 21

water activity

Question 22

4 Gaseous environment:

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1. Aerobic
2. Anaerobic
3. Facultative anaerobic
4. Microaerophilic

Question 23

those either preferring to grow or needing to grow in an atmosphere containing oxygen.

Answer 23

Aerobic

Question 24

those requiring an atmosphere devoid of oxygen for growth. These are, in fact, inhibited by oxygen

Answer 24

Anaerobic

Question 25

those preferring an atmosphere devoid of oxygen, but able to grow, at a reduced rate, in the presence of oxygen

Answer 25

facultative anaerobic

Question 26

those preferring a reduced oxygen concentration, but not necessarily an absence thereof. Oxygen at the partial pressure of the normal atmosphere inhibits them

Answer 26

Microaerophilic

Question 27

Common Method of food preservation:

Answer 27

Acidifying or Pickling

Question 28

Yeasts generally are inhibited at temperatures

Answer 28

above 37°C

Question 29

The psychrotrophic species which form the major component of meat spoilage floras include:

Answer 29

Pseudomonas, Moraxella, Acinetobacter, Lactobacillus, Microbacterium thermosphactrum