Midterm 1 Flashcards
(152 cards)
1
Q
Intrinsic Factors (def)
A
Inherent to the food
Not dependent on external conditions
2
Q
Intrinsic Factors (ex)
A
- Biological structures
- pH
- Moisture content
- Oxygen
- Nutrient content
- Antimicrobials
- Presence of other microbes
3
Q
Biological structures
A
First line of defense
Outer covering (shell, skin, rind)
4
Q
pH 4.6
A
Below min pH for c. bot
5
Q
Water activity
A
Measure of available water within food for a microbe to utilize
6
Q
Humectants (def)
A
Bind water and lower Aw
7
Q
Humectants (ex)
A
NaCl
Sucrose
Glycerol
8
Q
Halophiles
A
Require high salt concentrations for growth
9
Q
Xerophilies
A
Grow in environments with low Aw
10
Q
Osmophiles
A
Grow in environments with high sugar contents
11
Q
Osmotic Shock
A
Change in solute concentration around a cell causing a change in water movement across cell membranes
12
Q
Response to Desiccation
A
Increase internal osmolarity
Selective influx of potassium
Accumulate osmoprotectants (compatible solutes) in the cytoplasm
13
Q
Importance of compatible solutes
A
Offer cross protection
14
Q
Aerobic Bacteria
A
Oxidized conditions
15
Q
Anaerobic Bacteria
A
Reduced conditions
16
Q
Microaerophiles
A
Slightly reduced conditions
17
Q
Facultative Anaerobes
A
Grow under oxidized or reduced conditions
18
Q
Antimicrobial (ex)
A
Spices - cloves, cinnamon. garlic
Eggs - lysozyme
Milk - lactoferrin
19
Q
Bacteriocins
A
Small proteins that act against other closely related bacteria
20
Q
Presence of other microbes
A
Competition for nutrients
Production of inhibitory metabolites
Alteration of environment
21
Q
Extrinsic Factors (def)
A
External effects/conditions
22
Q
Extrinsic Factors (ex)
A
HAACP
Preservatives and preservation methods
Temperature and thermal processing
23
Q
Freezing
A
Not a lethal step for bacteria and fungi
Lethal step for parasites
24
Q
Relative Humidity
A
Ratio of vapor pressure of air to its saturation vapor pressure
25
Hurdle
Use of multiple factors to control microbes
26
Main Goal of HAACP
Have space food with 2 characteristics
No crumbs/water droplets destroying instruments
Avoid foodborne illness
27
HACCP Stands For
Hazard Analysis + Critical Control Point
28
Biological Hazards
Foodborne pathogens
E.coli, listeria, salmonella
29
Chemical Hazards
Allergens
Added
Natural
30
Allergens
Milk
Eggs
Fish
Crustaceans
Tree nuts
Peanuts
Wheat
Soy
Sesame
31
Added Chemicals
Medicines
Additives
Pesticides
Cleaner
32
Natural Chemicals
Heavy metals
Toxins
Allergens
Mycotoxin from mold
33
Physical Hazards
Chip teeth, choke, cut you
Bones, wood, needles, gloves, glass
Metal on metal
34
Prerequisite Programs
General practices needed before making food
Indirectly affect food safety
35
HAACP Principle #1
Conduct a hazard analysis
List hazards and determine which are reasonable to occur
36
HAACP Principle #2
Identify critical control points
37
Critical Control Point
Critical point where you take action to control/reduce hazards
38
HAACP Principle #3
Establish a critical limit for each ccp
39
Critical Limit
Science based decisions and data that limits will control hazard
Key = every single piece of food is subjected to ccp and limit
40
HAACP Principle #4
Establish ccp monitoring requirements
How do you ensure meeting ccp
41
Is Testing a CCP
NO!!!
42
HAACP Principle #5
Establish corrective action
43
Corrective Action Ex
Product hold procedures
Investigations
44
HAACP Principle #6
Establish procedures for verifying HAACP is working
45
Verification
Are you doing what you said you would do?
46
Validation
Is what you said you would do still controlling the hazard?
Any new pathogens or a change in the product?
47
HAACP Principle #7
Establish record keeping procedures
48
Preservatives
Remain in the food throughout shelf life
Almost always labeled
Slow spoilage
Maintain quality
Help control contamination
49
Antimicrobial Preservative Methods
Physical removal
Static agents
Cidal agents
50
Physical Removal
Filtration
Centrifugation
51
Static agent
Salt
Organic acids and esters
Natamycin
Sulfites
Sodium Nitrite
52
Acid Mechanism
Protonated form of acid enters the cell of the microbe
Depending on pKa, going into a higher internal pH might deprotonate
Cell spends energy pumping proton out of the cell
53
Acid to Control Mold/Yeast
Benzoic
Propionic
Sorbic
54
Natamycin
Like sorbic acids
Used in fermented foods
Inhibits mold and yeast
55
Sulfites
Inhibits replication, enzymes, protein synthesis
Wine, fruits, juices, sausage
56
Sodium Nitrite
Curing agent in meats
Inhibits C.bot and prevents growth of spores
Gives pink color
Lactic acid bacteria are tolerant
57
Processing Aids
Used in production of food
Added during processing but removed
Remain in food at an insignificant level
58
Processing Aid Ex
Organic fruit wash
Organic acids
Ammonium Hydroxide
59
Cidal Methods
Heat
Pressure
Radiation
Gases
Bacteriocins
Phage
60
High Pressure Processing
Micro control
Enzyme inactivation
Product in package
In vessel filled with water
High pressure bursts microbe cells
Inactive cells + denatured enzymes
61
High Pressure Processing Issues
Mostly vegetative and spoilage
Not good for spores or stationary phase
Low Aw or high osmotic pressure protect cells
Tailing effect
62
Ionizing Radiation
Remove electrons from cells
Free radicals damage molecules (oxidation)
Food in package
63
UV Light
Excite electrons in cell
Form extra bonds in DNA
Can't replicate
Need exposure time
64
PPO and ETO
Highly volatile
Remove microbes
Alkylate nucleic acids and disrupt cell functions
65
Ozone
Oxidizing
Used in water application
66
Steam
Denature enzymes
Microbes don't like moist heat
67
Bacteriocins
Peptides produced by microbes
Poke holes in membranes of closely related microbes
68
Phage
Viruses specific to certain bacteria
Attach to cell and replicate (Kills cell)
69
Sanitizing
Reduce level of microbes to an acceptable level
70
Cleaning
Remove soils, minerals, and other deposits from environment/equipment
71
Biofilms
Complex microbial ecosystem formed by one or more bacteria in an extracellular matrix of different composition
72
Biofilm Formation
Cells attach to surfaces via forces
Cells grow and produce extracellular substances
Cell form more complex structures (3D)
Cells form channels for flow of nutrients
Cells disperse from the biofilm to other environments
73
Clean in Place
Dairies, juices, breweries, liquids
Wet cleaning (water and chemicals cycled through equipment)
74
CIP Issues
Dead ends
Improper flow rate
Incorrect chemicals used
Scratched equipment (biofilms)
75
Open Exposure Low Moisture Foods
Flour, bakeries, pb, chocolate , HFCS
Dry clean: Vacuum, Sweeping, Alcohol
76
Dry Cleaning Issues
Not very good at removing
bacteria/allergens
Adding water to line
Not breaking down equipment enough
77
Open Exposure High Moisture Foods
Meats, cheeses, fruits, veggies
Disassembling, foaming, scrubbing
Hands on
78
Open Exposure High Moisture Foods Issues
Splash back
Not enough contact time
Training
Sanitary design
79
Measure Cleaning Effectiveness
ATP
Allergens - ELISA
80
Sanitizing
Application on cleaned food contact surfaces that yields a reduction of 5 logs of representative disease microbes of public health importance
81
Measure Sanitizing Effectiveness
Micro indicators
Salmonella or listeria testing
82
D value
Time to destroy 90% (1 log) of the organisms at a specific temp
83
Z value
Number of degrees required to change the processing time by a factor of 10
84
F value
Lethality over a range of times/temps
Reduction over a range of temps
85
F value equation
(d value) x (# of log of microbes to eliminate)
86
Log reduction achieved
F value / D value
87
Retort process
Canning operation
High heat and pressure
Shelf stable, low pH food
Kill 12 log C.bot
Vegetative pathogens easily killed
88
Spray Drying
Thermodynamics change intrinsic factors of particle
Cross protection from low Aw
89
Thermal Process Methods
Retort
High temp short time
Ultra high temp
Spray drying
90
Microbe Response to low pH
Growth slows or stops
Production of protective proteins
Homeostasis systems activated or amplified
91
Stationary cells more resistant to
low or elevated pH
other stresses (low Aw, etc)
92
Selecting data for study
Look at worst case scenario
Can include more than 1 strain
93
Halophiles Aw
0.75
94
Xerophiles Aw
0.61
95
Osmophiles Aw
0.61
96
Impact of osmotic shock
Chemical rxns and metabolic activities need an aq environment
Nutrient transport is hard in a non aqueous environment
Proper function requires a liquid state
97
Energy sources
Sugars
Alcohols
Amino Acids
Fats
98
Nitrogen sources
Amino acids
Nucleotides
99
HACCP prevents illness by
Knowing where problems with food safety might arise
Doing something to reduce the likelihood of the problems from occurring
100
Where do hazards come from
Ingredients
Packaging materials
Environment
Processing
101
CCP examples
Cooking
Cooling
Labeling
Cleaning
Metal detection
X ray
102
Pathogen Control
Death
No growth
Contamination prevention
Toxin prevention
103
Product Recall
Actions taken by a firm to remove a product from a market
Can be conducted on a firm’s own initiative, FDA request, FDA order
Pathogen detected in the food
104
Class 1 Recall
Reasonable probability that use/exposure to a product will cause serious adverse health consequences
105
Class 2 Recall
Use or exposure to a product may cause temporary or medically reversible adverse health consequences
Probability of serious adverse health consequences is rare
106
Class 3 Recall
Use or exposure to a product is not likely to cause adverse health effects
107
Market withdrawal
Product has a minor violation that would be not be subject to legal action
Firm removes the product from the market or corrects the action
108
Infection
Microbes are ingested and grow in your body, causing illness
Onset time = days
109
Intoxication
Microbes grow in food and produce toxins
Ingest toxin and become sick
Onset time = hours
110
Toxicoinfection
Microbes are ingested, colonize, and produce toxins
111
Control in Raw Materials: Seafood
Keep cold
Scombroid poisoning
112
Control in Raw Materials: Crops
Surveillance and prediction based on weather conditions
Store clean and dry
Mold
113
Control in Raw Materials: Fermentations
Time, temp, pH management during processing
S. aureus
114
Control over shelf life: cheese
Aw and pH balance
Worry about C.bot
115
Control over shelf life: pastries
Aw and pH balance
Worry about S. aureus
116
Control in manufacturing environment: Salmonella
Look for indicator on the line (contact surface) salmonella on the floor
117
Control in manufacturing environment: listeria
Environmental sampling on product and non contact areas
Look for listeria genus
of allowed positives based on potential growth over shelf life
118
Spoiled
When a food is rendered unacceptable in taste, smell, sight, etc
119
Microbiological spoilage
Growth of undesirable microbes leads to undesirable changes in products
Visible colonies
120
By Products from Metabolism
Gas
Acid
Volatile compounds
Polysaccharides
121
Food Loss
The edible amount of food, postharvest, available for human consumption but not consumed for any reason
122
Farm to Retail
Issues during drying, transport, processing that expose food to damage (insects, birds, mold)
123
Retail
Equipment malfunction, over ordering, throwing blemished produce
124
Consumers
Cook more than they need and throw extra out
125
Lost Food In developing countries
Post harvest and processing
Occurs in fields
126
Lost Food in industrialized countries
Retail and consumer stages
127
Lactic Acid Bacteria Ex
Lactococcus
Lactobacillus
Leuconostoc
128
Lactic Acid Bacteria effects
Gas production (CO2, ammonia)
Slime
Milkiness
Souring
Discoloration
129
Lactic Acid Bacteria
Facultative anaerobes
Refrigeration and ambient
Some heat tolerant
130
Lactic acid bacteria foods
Meat
Beer
Wine
Fruit
Veggies
Dairy
Dressings
131
Propionibacterium
Stinky cheese flavor in beer
Heat resistant
132
Pseudomonas
Sticky
Musty odor
Veggies, raw meat
Aerobic
133
Clostridium
Anaerobic
Spore formers
Horrific odors
134
Bacillus
Spore formers
Flat sours (no gas, acid)
Ropey bread
Canned products
135
Yeast and mold
Gas production
Odor and taste
Visible presence
High sugar content foods
Sensitive to heat
136
Control of spoilage microbes
Destroy them
Keep them out
Keep them from growing
137
Destroy spoilage
Hot filling
High pressure pasteurization
Irritation
UV
Ozone
138
Keep spoilage out
Good manufacturing processes
Sanitation
Equipment swabs
Ingredient specifications
139
Spoilage growth
Extend lag phase
Avoid log phase
Spoilage starts once stationary is approached
140
Keep spoilage from growing
Reirrigation reduces rate
Freezing stops growth
Formulation
Restrict oxygen
141
S Aureus Toxin
Heat Stable
142
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Shake & Bake Microbe
| Black Pepper
Salmonella
143
Pathogens in cold, wet environment
Salmonella
Listeria
144
Product Specification Points
| 4
1. Target population
2. Storage
3. Abuse
4. What don’t you know
145
Utility hazard
Spoilage
Lactic acid
Yeast
Mold
146
Indicator hazard
Indirect
Coliforms
147
Moderate Hazard
Not life threatening
Short term
C. perfringens
148
Serious hazard
Incapacitating
Moderate duration
Long term effects are rare
Salmonella
149
Severe hazard
Life threatening
Long duration
C. bot, listeria
150
Why you don't need growth to get sick
Low infectious dose
Toxins
151
Reaons for tailing effect
Resistant cells
Approach limit of detection
152
Centrifugation
Suspend contaminants in a pellet
Spore formers in milk
