Lecture 7- food microbiology

Question 1

how many foodborune illnesses are there and how many people are killed by these and how many healthy years are lost

Question 2

what is microbiology

Question 3

what is food microbiology

Question 4

what are the 3 concerns of food microbiology and what do they include

Question 5

where do microbes come from

Question 6

what can water be

Question 7

how is Air a source of microbes

Question 8

how is soil a source of microbes

Question 9

what are the 2 species of pathogens that food spoilage comes from

Question 10

how is water a source of microbes

Question 11

what animal sources do microbes contaminate

Question 12

what plant sources do microbes contaminate

Question 13

what are 2 examples of microbes found in raw milk

Question 14

what environmental factors affect the growth of microbes

Question 15

what is the temp range for mesophiles

Question 16

what is the temp range for thermophiles

Question 17

what is the temp range for psychrophiles

Question 18

what is the difference between halo tolerance and acidophilic

Question 19

how does Food microbiology links to the food chain

Question 20

what is bacterial growth

Question 21

what are the 5 phases of the bacterial growth curve

Question 22

what is the bacterial growth rate

Question 23

what is the difference between intrinsic and extrinsic factors

Question 24

what is food preservation

Question 25

what are the physical food preservation methods

Question 26

what are the chemical food preservation methods

Question 27

what is the hurdle concept for food preservation

Question 28

what is food spoilage

Question 29

what types of microbes are associated with food spoilage

Question 30

what does spoilage lead to

Answer 30

EC

Question 31

what are the 3 types of degradation

Question 32

what factors affect deterioration

Question 33

what is shelf life

Question 34

what is the difference between use by and best before dates

Question 35

what is food quality loss and what is it affected by

Question 36

why can you have a burger but no steak rare

Question 37

what was the Original EC Treaty (1957)

Question 38

what was the Single European Act (1987)

Question 39

what is cAP

Question 40

from 1958-1996, what was there not

Question 41

what happened in 20 March 1996

Question 42

what did the EFSA propose

Question 43

what are some examples of food crisis

Question 44

what are the types of foods regulation and law

Question 45

what is the EU food hygiene legislation

Question 46

what is the function of HACCP

Question 47

what are the BRC global standards

Question 48

what are indicator organisms and what is an example

Question 49

what are the other EU legislations

Question 50

what is a hazard

Question 51

what is a risk

Question 52

what does food safety expose

Question 53

what are the 3 food Bourne hazards

Question 54

what are the control measures for microbiological growth

Question 55

what are the Control measures for physical growth

Question 56

what are the Control measures for chemical growth

Question 57

what do all 3 control measures require

Question 58

what is sanitation

Question 59

what 2 things should sanitisers be

Question 60

what are the ideal requirements for sanitiser

Question 61

what are the risk factors for food posiioninig

Question 62

where do people get food poisoning from

Question 63

what are the scale of the problem of food posioning in the uK

Question 64

How's food poisoning an under reported problem

Question 65

who is at the most risk of food poisoning

Question 66

what are the Symptoms of food poisoning