Module 7

Question 1

Retailers of food products are varied and are usually classified into the following five groups:

Answer 1

Convenience stores
Supermarkets
Club stores
Specialty markets
Hypermarkets

Question 2

are small retail stores, such as, 7-Eleven, Circle-K, and the small stores attached to gasoline service stations

Answer 2

Convenience stores

Question 3

referred to as “grocery stores” in the United States, typically carry between 40,000 and 75,000 items. Examples are Kroger, Farmer Jack, Food Lion, Safeway, and Winn Dixie.

Answer 3

Supermarkets

Question 4

are large warehouse-like facilities. Packaged products are often presented and sold in larger units than in supermarkets. The shelves are warehouse racks and the basic unit for many products is a pallet load. Examples are Sam’s Club and Costco.

Answer 4

Club stores

Question 5

specialize in products of a particular type, quality, or regional source. Gourmet foods and international foods are common examples. However, there are chains that emphasize other features, such as a limited line of high-quality meats and vegetables or organic products.

Answer 5

Specialty markets

Question 6

are large stores thal carry an extensive food product inventory along with an array of other products, such as pharmaceuticals, hardware, clothing, sporting goods, garden products, and furniture. Examples are Meijer and Walmart.

Answer 6

Hypermarkets

Question 7

Following are some of the nutritional values favored by some individuals.

Answer 7

• Low fat
• Low carbohydrates
• Low sodium
• High carbohydrates, frequently marketed as “high energy”
• Low cholesterol or “cholesterol reducing”
• High vitamin content. Many nutrients, including vitamins, deteriorate naturally overtime.

Question 8

Approaches are needed to ensure that products will have the amount of the nutrient on the label claim present throughout the entire product life cycle. This can be done in two ways:

Answer 8

o Overfortify the product with the nutrient (put in more than the label says it contains)
o Use packaging to slow the rate of deterioration of the nutrients.

Question 9

• are the most serious safety concern for food manufacturers and packaging personnel.
• can cause premature spoilage of food products and the illness or death of a consumer.

Answer 9

Microbes

Question 10

Two broad categories of microbes are

Answer 10

pathogens and spoilage organisms.

Question 11

Pathogens can be grouped into two broad categories, depending on how the pathogen affects the victims.

Answer 11

o Infectants—Illness occurs when the pathogen itself is eaten.
o Intoxicants—Illness occurs when people ingest a toxin that is produced by the microbe.

Question 12

is found in the digestive tract of all types of animals, including humans.

Answer 12

The bacteria. E. coli

Question 13

was found to be the cause of a similar outbreak of foodborne illnesses in the late 1990s. The problem was traced to a large food company with a facility that was manufacturing hot dogs from poultry meat.

Answer 13

Listeria

Question 14

causes the common symptoms of food poisoning. which are distressing, but not extremely dangerous to most people.

Answer 14

Salmonella

Question 15

One pathway of salmonella poisoning is

Answer 15

the consumption of raw egg products

Question 16

The product is “cooked” in the package, under pressure in a large water or steam bath. Temperatures are typically in excess of 121°C(250 degrees F).

Answer 16

Thermal processing (retorting)

Question 17

The packaged product is exposed to radiation in the form of gamma rays, x rays, or beta electrons, which kill microbes, including pathogenic organisms.

Answer 17

Irradiation (“cold sterilization”)

Question 18

can also be used to control biological processes, such as the sprouting of pototoes or ripening of fruit, which my degrade the quality of the product.

Answer 18

Irradiation

Question 19

Packaging materials are sometimes impregnated with antimicrobial agents to deter microbial growth on the surface of products. This is a good technique for large frozen products, such as whole turkeys, because the long defrost time may allow the microbes to grow on the skin of the bird.

Answer 19

Antimycotic (antimicrobial)

Question 20

The product and package are sterilized separately (using a variety of sterilization methods) and then brought together in a clean environment

Answer 20

Aseptic packaging

Question 21

Research has shown that intense flashes of light of certain wavelengths can be used to sterilize food. The system is still being developed.

Answer 21

Light

Question 22

is mother technique for sterilization that is still being researched. A product, either packaged in a flexible package or unpackagcd, is placed in a vat of liquid. Pressure (between 100-1,000 MPa) is applied to the liquid and transferred to the product.

Answer 22

High-pressure processing

Question 23

difficult to define because it is largely a personal issue.

Answer 23

Quality

Question 24

affected by some of the sterilization techniques discussed previously, particularly retorting

Answer 24

Flavor

Question 25

allows manufacturers to take advantage of the fact that microbes are more sensitive to changes in the temperature than are nutrients
- exposes the product to heat for a shorter period of time than would be required for conventional thermal processing, killing the microbes without substantial negative impact on product quality or flavor.

Answer 25

High temperature short time processing (HIST)

Question 26

is a relatively new processing technique that was developed in France. It results in less nutrient deterioration and improved aesthetics (texture and flavor) of the food product.

Answer 26

Sous vide

Question 27

Fresh produce has a variety of problems that are unique. These problems include:

Answer 27

• Senescence—Fruits and vegetables deteriorate as they go through the natural process of aging.
• Loss of turgor—As fruits and vegetables lose moisture, they also lose crispness.
• Decay—Decay is caused by mold, bacteria, and yeast infections.
• Chilling injury—Dropping the storage temperature of some fruit accelerates decay.
• Infestation—Fresh products can be ravaged by insects, rodents, and, other pests.
• Physical injury—Physical injuries, bruises or cuts, accelerate many of the problems listed above.