Lecture 2

Question 1

What is food spoilage?

Answer 1

The original nutritional value, texture, and flavor of the food are reduced.

Question 2

The food may become ________ to people and unsuitable to eat.

Answer 2

Harmful

Question 3

What is an example of nutritive spoilage?

Answer 3

Destruction of riboflavin in milk upon contact with sunlight

Question 4

What is an example of aesthetic spoilage?

Answer 4

Wilted lettuce and discolored fruits

Question 5

What are the 3 types of food spoilage?

Answer 5

Nutritive, Aesthetic, and Poisonous

Question 6

What are the common causes of food spoilage?

Answer 6

Microorganisms, enzymes, insects, improper storage, physical damages

Question 7

Where is a high number of bacteria present in meat?

Answer 7

Hide, hair hooves, and GI Tract

Question 8

In healthy living, muscle bacteria is _________.

Answer 8

Very low

Question 9

What is nonintact meat?

Answer 9

Beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices

Question 10

What are common microorganisms present in beef hide?

Answer 10

Staphylococcus, Micrococcus, Pseudomonas, Fungi, Yeast, and Mold.

Question 11

__________ of muscle influences the microbial growth and type of spoilage.

Answer 11

Composition

Question 12

What gets converted to lactic acid after death?

Answer 12

Glycogen

Question 13

Why is lactic acid important?

Answer 13

It helps the meat maintain a low pH and prevents bacterial growth

Question 14

What type of growth can occur with dried meat?

Answer 14

Fungal growth

Question 15

Fungal growth results in what?

Answer 15

whiskery, airy, cottony gray-black spots on beef.

Question 16

What happens to the meat if an animal is tired before slaughter?

Answer 16

A depletion of glycogen from muscle leads to dark, firm, dry meat.

Question 17

What are the 3 types of spoilage for processed meat?

Answer 17

Slimy, souring and greening.

Question 18

What causes slimy spoilage?

Answer 18

the growth of yeast, LAB, and B.thermosphacta

Question 19

What causes souring?

Answer 19

When bacteria utilize lactose and other sugars to produce acids.

Question 20

What causes the greening of fresh meats?

Answer 20

Caused by the growth of bacteria which produce H2S

Question 21

What are the main sources of microbes on poultry?

Answer 21

Skin, feathers, feet, and litter

Question 22

Where does cross-contamination occur in the poultry industry

Answer 22

When they are hanging and bleed

Question 23

What steps are taken to reduce contamination?

Answer 23

Rapid cooling, slush ice, carbon dioxide chilling system, use of portable water.

Question 24

What are the primary causes of spoilage in the poultry industry?

Answer 24

Prolonged distribution or storage time
Inappropriate storage temperature
High initial bacterial counts
High post-rigor meat pH

Question 25

What organisms are involved in the spoilage of poultry?

Answer 25

Pseudomonas, Aeromonas, Shewanella putrefaciens

Question 26

What influences fish microbiota?

Answer 26

Environment, season, harvesting process, water temp, chilling after catching.

Question 27

Higher water temp results in fish with ________ microorganisms.

Answer 27

Higher

Question 28

What types of microbes dominate fish from tropical water?

Answer 28

Bacillus and Micrococcus

Question 29

What dominates fish and shellfish from temperate waters?

Answer 29

Vibrio

Question 30

What is produced by gram-negative bacteria?

Answer 30

Histamine

Question 31

True or False. Shellfish has more free Amino Acids and carbohydrate in form of Glycogen.

Answer 31

True

Question 32

What compound gives off a fishy odor?

Answer 32

Trimethylamine

Question 33

What is oxidative rancidity?

Answer 33

Unsaturated fat reacts with oxygen in the storage environment.

Question 34

What are GMPs to avoid contamination?

Answer 34

use of hot water, spray system, application of antimicrobial (Chlorine, PAA), organic acid (lactic, citric, propionic, acetic)

Question 35

When elevated what reduces bacterial growth?

Answer 35

CO2

Question 36

What is the purpose of irradiation?

Answer 36

To reduce vegetative cells of pathogenic bacteria

Question 37

What is the purpose of HPP?

Answer 37

To denature enzymes and extend shelf life

Question 38

What are the advantages of HPP?

Answer 38

Eliminate potential for post-packaging contamination Higher consumer acceptance Sensory quality remains unchanged Retains fresh quality commodity