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FST 1 > Midterm 3 > Flashcards

Midterm 3 Flashcards

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1
Q

Connective tissue proteins are soluble in ____.

A

Strong acids or bases.

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2
Q

Salmonella causes illness by ______

A

Infection

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3
Q

Which starch is branched?

A

Amylopectin

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4
Q

Most consumed meat in the US.

A

Poultry

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5
Q

HACCP

A

Hazard analysis and critical control points.

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6
Q

Sarcoplasmic proteins are soluble in _____.

A

Water

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7
Q

Mechanism of beta amylases

A

Cleaves off maltose methodically

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8
Q

Parasite from undercooked pork.

A

Trichinella spiralis

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9
Q

Major types of amylases.

A

Alpha and beta

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10
Q

Parasite from undercooked fish, sushi parasite.

A

Anisakis simplex

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11
Q

How corn syrup is made.

A

Corn starch broken down into maltose and glucose by treating with alpha-amylase and beta-amylase.

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12
Q

Class I recall

A

Reasonably probability that product will cause serious health consequences or death

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13
Q

How does the enzyme xylose isomerase work?

A

Rearranges glucose molecules into fructose.

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14
Q

High temp, short time pasteurization.

A

161F, 15 sec

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15
Q

To use the label “organic”, ingredients must be at least ____% organic.

A

95%

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16
Q

Beta-amylase used in processing comes from _____.

A

Aspergillus mold

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17
Q

FSMA

A

Food Safety and Modernization Act

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18
Q

Two methods of pickling.

A

Fermentation and infusion

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19
Q

Most common food-borne illness.

A

Norovirus

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20
Q

Common food-borne viruses

A

Hep A, Rotavirus, Norovirus

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21
Q

The current wave of AI development.

A

Third

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22
Q

High amylose foods

A

Legume, starchy fruits/vegetables, whole grains, cooked and cooled potatoes and rice.

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23
Q

Sporadic diseases

A

Diseases that occur infrequently and irregularly

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24
Q

Staphylococcus causes illness by _____.

A

Intoxication

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25
Carbs in meats.
Glycogen and lactic acids
26
Emulsion phase of milk
Suspension of liquid phase in another liquid phase.
27
Red meat color comes from ____.
Myoglobin
28
Pandemic
Epidemic that has spread over several countries or continents.
29
A mycotoxin found in apple juice, made by Penicillium and Aspergillus spp.
Patulin
30
Common food-borne parasites.
Giardia, Cryptosporidium, Cyclospora
31
Sterilization (ultra high temp processing)
208-302F, 2-6 sec
32
The disease caused by salmonella.
Salmonellosis
33
Enzymes used to break down starch
Amylase
34
Mechanism of alpha amylases.
Random attack.
35
Characteristics of salmonella.
Gram -, facultative anaerobe
36
Endemic diseases
Diseases with constant presence or usual prevalence in a population.
37
Types of AI
AI, machine learning, deep learning, Gen AI
38
Which phase of liquid milk contains lactose?
Aqueous
39
Three phases of fluid milk.
Aqueous, emulsion, colloidal.
40
What process causes staling?
Starch retrogradation
41
pH limit for safety.
4.6
42
90% of foodborne illnesses are due to which 7 pathogens.
Salmonella, norovirus, campylobacter, toxoplasma, e coli, listeria, costridium perfringens.
43
Class III recall
Product not likely to cause health consequences
44
Alpha-amylase used in processing comes from _____.
Bacillus bacterium
45
Campylobacter causes illness by ______
Infection
46
Aqueous phase of fluid milk
Plasma, or (after clotting) whey or serum.
47
Hazard
A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
48
Is vit D present in milk naturally?
No
49
Class I recall
Product may cause temporary or reversible health consequences, but serious consequences are unlikely
50
Ultra pasteurization
180F, 2 sec
51
How high fructose corn syrup is made.
Corn syrup treated with enzyme xylose isomerase.
52
Which pathogens are responsible for 75% of food related deaths each year?
Salmonella, listeria, toxoplasma.
53
Starches with high amylopectin are called ____.
Waxy
54
Processing effects on meat water, protein, mineral, and calory contents.
Decrease water, decrease protein, increase minerals, increase calories.
55
Food safety
Scientific discipline describing handling, preparation, and storage of food in ways that can prevent food borne illness.
56
What government agencies enforce laws and regulations regarding safe exposure levels of chemicals?
FDA, EPA, USDA
57
C. botulinum does not grow below a_w ____.
0.93
58
The fungus that produces aflatoxin.
Aspergillus flavus
59
Top consuming country of beef.
Australia
60
Epidemic
An increase, often sudden, in the number cases of a disease above what is normally expected. More widespread geographical area than outbreak.
61
Listeria causes illness by ______
Infection
62
How to inhibit retrogradation.
Increase amylopectin, modify starches.
63
Which starch is more rapidly digested?
Amylopectin
64
Top 8 food allergens
Shellfish, wheat, egg, milk, tree nuts, peanuts, fish, soy
65
What type of pasteurization can cause a cooked flavor?
Low temp, longer time.
66
Patulin
A mycotoxin found in apple juice, made by Penicillium and Aspergillus spp.
67
Starch retrogradation
Realignment of starch polymers, causing the expulsion of water.
68
The outer covering of a corn kernel.
Pericarp
69
Where does the enzyme xylose isomerase come from?
A bacterium
70
Colloidal phase of milk.
Suspension of a solid phase in a liquid phase.
71
Low temp longer time pasterization.
145F, 30 min
72
Purpose of FSMA
Shift focus from responding to preventing FB illness.
73
Which starch is linear?
Amylose
74
Myofibril proteins are soluble in ____.
Saline solutions
75
Difference between machine learning and deep learning.
Deep learning mimics human brain function.
76
A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Hazard
77
To use the label "made with organic ingredients" ingredients must be at least ____% organic.
70%
78
Second most consumed meat in US.
Beef
79
Disease outbreak
Occurrence of more cases of a disease than normal.

FST 1 (3 decks)

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