unit 1 Flashcards
unit 1-1 (107 cards)
1
Q
Different shapes of bacteria
A
Cocci - spherical
Bacilli- rod shaped
Sphirilla
2
Q
The major method of bacterial reproduction
A
Binary fission
3
Q
Simple celluar division where one cell divides to form two cells. The time lapse from one cell division to the next is called?
A
Generation time
4
Q
if you start with 1000 bacteria ater 10 mins later how many bateria you will have ?
A
2000
5
Q
A
6
Q
What is Endospores
A
It can resist the heat, cold, drying, and many disinfectants
7
Q
What is the process of forming the endospore is called?
A
Sporulation
8
Q
Molds are fungi consisting of filamentous structures called?
A
Hyphae
9
Q
The mass of hyphae making up the mold colony is called?
A
Mycelium
10
Q
Yeast reproduction is occurs with?
A
budding system
11
Q
Prominent factors are?
A
Nutrients, natural inhibitors and microbial flora
12
Q
What fruits contains highky concenrations o benzoic acid, the same compound added by food processor to other foods because of its preservative effects
A
Cranberries
13
Q
What is pH neutral value?
A
7
14
Q
Less than neutral value for pH called?
A
Acidic
15
Q
Greater than neutral pH value called?
A
Alkaline
16
Q
In general the mold can grow in more than yeast in what condition?
A
Acidic
17
Q
Some bacteria will grow at pH low as 4 and high as?
A
11
18
Q
pH can adjust by adding chemicals such as
A
acetic acid or citiric acid
19
Q
Psychrophiles grew at relatively what temperature?
A
low - 0 to 21 ‘C
20
Q
Mesophiles grow at what temperature?
A
Moderate 21-43 ‘C
20
Q
Thermophiles grow at what temperature?
A
High above 43 best 55-60
21
Q
Bacterial Growth ; four growth phases
A
Lag, log, stationary, decline
22
Q
Lag
A
No increase in the number o bacterial cells (Might be slightly decrease)
Adjusting to the environment and preparing cell division
23
Q
Log
A
Begin to rapid cell division/ will increase the bacterial cells logarithmically.
24
Stationary
no net increases in the number. Death rate equals to the reproductive rate
25
Decline
death or decline phase
26
Presence or absence of Oxygen in microorganism
Aerobic microorganism, includes all molds and many bacteria and yeast
27
Faultative organism
can grow with or w/o Oxygen
28
Water in foods exist as both
bound and free water
29
Aw refer as?
Water activity
30
Aw is the measurement o the availbility of water for?
Chemical reactions and microbial metabolism in food
31
Bateria reauire high Am values for growth and reprocution, often in the range to?
0.96 to 0.99
32
An exception to this halophilic (salt loving) bacteria that may grow at Aw values as low as ?
0.75
33
How the water can adjust?
1. Dehydrating
2. Adding either salt or sugar
3. Turn water into Ice
34
Two different types of enzymes
1. Food enzymes
2. Microorganisms in the food
35
In baking, Carbihydrates and proteases are used in the bakery industry for conveting proteins to amino acids for improving the dough in baking
36
What are the bacteria are allowed to grow in foods when people will get sick
Staphylococcus aureus
Salmonella typhimurium
Clostrium perfringens
Clostrium botulinum
37
Salmonella grow Temp
40- 115F
38
Food borne illnesses are two general types are?
Infections and intoxications
39
Symptoms of Salmonella infections occurs within
6 to 72 hrs after ingestions within average of 12 to 36 hrs
40
Campylobacter Jejuni
common inhabitant of the intestinal of cattle, swine, sheep, chieckens, turkeys and other animals such as a god, cats, rodents, and monkeys
41
What bateria is more common than salmonella and shigellosis combined ? It's the most common bateria pathogen associated with foodborne illnesses
Campylobacteriosis or Campylobacter enteritis
42
43
Symptoms of Campylobacteriosis
nausea, abodminal cramps, headaches, fever, diarrhea if its severe might be bloody
44
Pork Cooking Temp
170F
45
High temp can kill the organism but can destroy the toxin akready produced. Even bolling does not destory the toxin. It considered as ?
Heat stable
46
When you cool down the leftover food what is the best way?
Leave the food uncovered until cooling temp has been reached
47
Cooling temp for leftover food
135 to 70 F in 2 hrs
135 to 41 F in total of 6 hrs
reheat the food to 165 F
48
Over 68 % of all confirmed cases foodborne illnesses for the 10 years studied were attributed to ?
Baterial Agent
49
Other food borne illnesses are
1. chemical 23 %
2. Parasite 6%
3. Viral 3 %
50
How often do you have to exercise the foodborned illness investigation plan at your base?
Annually
51
Two types of Human sample collection are?
Human Samples (Vomit and stool)
Suspected facility - food
52
Food samples
There should be two teams of Ph personnel,
1. Interview
2. Collect the foos samples for lab testing
53
AF 431
Food poisoning ooubreak
54
Number of bateria metabolize sugars in foods to produce
levans or dextrans
55
Hydrolysis or oxidation cause?
Rancidity
56
Oxidation of fats is influenced by the amount of oxygen the temperature of the meat
57
Type of spoliage where bacteria metbolize meat proteins or free acid
Putrefaction
58
Three types of greening
Green core, green rings and surface greening
59
What cause Green cores
Bacteria such as Lactobacillus Viridescent produce hydrogen peroxide - Strong oxidizing agent that degrades the meat pigment turning it green,.
60
What cooking temp will destory greening microorganisms?
160 F
61
What is green rings
similar to green cores except that the greening occurs in rings at varying depths within the meat
62
Surface Greening
Since the bacteria is aerobic, surface greening usually does not occur on vacuum packaged meats while still packaged.
63
Molds
Produce carcinogenic substances known as aflatoxins that are extremey toxic
64
How long the fresh fish helf at about 32 F can last up to?
seven days
65
A short time after death, a substance called ?
Trimethylamine - produced by breakdwon of the fat or proteins in the fish due to enzyme and bacterial action
66
After death, glycogen in fish is broken down to lactic acid, Lowering the pH and acting as preservative and limiting bacterial growth.
67
Found in the reproductive tract and can easily enter the eggshell as it's forming
Salmonella
68
What does not have soilage problems since there is not much time between pasterurization and freezing
Hardened Ice cream
69
Cheese spoilage are
Molds, yeasts, and anaerobic spore-formers that can oxidize lactate and various protein and fat products
70
Vegetables are spoilage is caused by?
Bacteria
71
Fruits are usually very acidic, the primary spoilage organisms are fungi and predominantly ?
Molds
72
What temp will kill the pathogenic bacteria?
140 F
73
What temp will die the pathogenic bacteria?
179 F
74
Newer type of can with only one ___ seam
Top
75
Temp for pesteurization
Below 212 F
76
Temp for sterilization
Above 212 F
77
Ultra high temp (UHP) where the milk is heated to _____ F for ___ secs.
207F to three 3 seconds
78
Blanching
Kind of heat treatment
Applied to vege and fruits ; pass through either water or steam at temp 190 to 212
79
Most organisms are controlled at temp of ___?
41F or below
80
Refrigeration and freezing have little or no effect on ?
taste, texture, nutritive value of other attribute of the food
81
Lactic Acid
Used to process cucumbers into pickles , cabbages into suerkraut
82
Acetic Acid
Bacteria convert wine , cider, honey and any other product high in sugar into vinegar
83
Which Agency, is still accumulationg date and trying to find answers to very important questions such as "Will irradiation crete an environment in which microoganisms can adapt and flourish? " " will public become careless when purchasing and handling certain foods such as foods that are salmonella free due to irradiation.
- packing and labeling are concern of ____
FDA
84
Ethylene gas
ripening, changes the color if the bananas from green to yellow
The gas also brings out the sweetness of the product
85
Any substance the intended use of which results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food is?
Food additive
86
What is curing
Preserving food by adding salts or other substances to inhibit ,microbial growth.
87
What are the two different types of curing
Wet and dry
88
Dry curing is adding _______ to a food product to inhibit microbial growth?
Salt, nitrates or nitrites
89
What are added primarily to fix the color of the foods, such as meats even though a small amount of preservation takes place to inhibit the growth of microbes.
Nitrates and nitrites
90
What is wet curing
known as a pickle cure
same ingredients as a dry cure
The ingredients have been put into a brine (Saline or Salt water) or some other solution for easier placement into the food
91
What is high concentrations and reduces the food AW?
Sugar
92
What function or requirement must food containers meet to ensure foods are protected?
Protect against moisture, gas, odor, and light
92
What container is impermeable to or not allowing the entry of gases and vapors
Hermetic container
93
Most of ____ are made of stell and have a thin coating of tin over the steel to prevent corrossion.
Can
94
It has a lower chance for atmospheric corrosion and is easier to shape but its not as strong as steel.
Aluminum
95
Disadvantage of cans
Critical-a leaking can, affects product safety
Major - Results in failure of or materially reduce the usability of the can
Minor - product's serviceability, does not meet the standards for the items.
96
Can critical defect ; When both ends of a can are distended at the same time
Sweller
97
What is a dark gray discoloration or etching on the tin part of can. this is due to reaction of acids.
Spangling
98
Glass container -
Chemically inert
Can be transparent if desired
Capable of being maunfactured into virtually any shape
One of the strongest material on earth
Compares favorably to other materials in its energy requirements
Capable of being made easy to open and then resealed for later use
Made of ra materials that are plentiful, inecpensive and of no strategic importance.
99
Tyeps of Refrigeration
Room cooling device - Uses cooled air
Hydrocooling- use cooled water to lower food temperature
Vacuum Cooling - evaporates water and removes heat from foods
Icing - either chopped or flaked ice is put on foods and is the best method for short term cooling.
100
FIFO
You may need recommend not using this guide for specific products
First in and first out
101
Amount of humidity
Storing food at a high humidity can cause condensation and allow the food to absorb water
At a lower humidity the food can dry out and shrink`
102
Air circulation wall reqiurements
4 inches from the wall
24 inches from the ceiling
103
What is the required wall and ceiling clearance from the tallest container in a semiperishable or dry storage warehouse?
6 to 8 inches from floor
ceiling must be at least 18 inches away
104
Which chemical can be added to food to adjust the pH
Acetic acid
105
