Unit 8A

Question 1

What are the 6 main causes of unsafe food

Answer 1

pathogenic organisms
natural toxins
extraneous matter
harmful additives
allergens

Question 2

which one is of most concern?

Answer 2

pathogenic organisms

Question 3

why are pathogenic organism so prevalent?

Answer 3

globalization of trade

Question 4

how much does food poisoning cost each year?

Answer 4

$20-$45 billion each year

Question 5

what does food microbiology address?

Answer 5

food waste and spoilage, fungi and bacteria

Question 6

do viruses proliferate in foods?

Answer 6

no - so they don’t cause food spoilage! although they do cause a large umber of food borne illnesses, they are pathogenic

5 types of pathogenic microogarnisms: bacteria, virus, worms, fungi, protozoa

Question 7

microbiological analysis

Answer 7

analyzing mircorganisms in food, under the food quality control (QC)

Question 8

what is normalizing used in microbiological analysis?

Answer 8

standard plate count

Question 9

do many foods have an upper limit set for microbial total load?

Answer 9

yes, determined by standard plate count

Question 10

what is the standard for Grade A milk prior( before) to pasteurization?

Answer 10

can’t exceed 100,000 per ml

Question 11

is identification of micro-organisms an easy process?

Answer 11

no, >80% food poisioning unknown

Question 12

talk about spores

Answer 12

some bacteria species can form spores, which are dormant and extremely resistant to adverse conditions

when conditions become favourable they awaken and become VEGETATIVE CELLS

Question 13

size difference of bacteria and yeasts and holds

Answer 13

bacteria are 1-4 microns and yeasts are 20 microns

holds are larger than yeasts

Question 14

how do holds grown

Answer 14

in multicellular filaments called hyphae

Question 15

what is hyphae

Answer 15

multicellular filaments of mold

Question 16

what can microorganisms be comparable to

Answer 16

enzyme factories

Question 17

what is better at growing in lower moisture content

Answer 17

molds

Question 18

mesophilic

Answer 18

20-45 degrees

Question 19

thermophillic

Answer 19

(heat loving) above 45

Question 20

psychrophillic

Answer 20

cold loving, below 10

Question 21

psychrotrophic

Answer 21

fridge temperature

Question 22

obligate vs facultative

Answer 22

obligate require certain conditions either anaerobic or areobic while facultative can adapt to either

Question 23

food infection vs food intoxication

Answer 23

food infection is when a pathogenic microorganism establishes itself inside the intestine and causes and infection

food intoxication is when a microorganism produces toxins that cause illness ( rapid onset )

Question 24

taxonomy

Answer 24

genus and then species then subspecies or sterotype

Question 25

listeriosis

Answer 25

frigde disease

Question 26

campylobacteriosis

Answer 26

raw poultry

Question 27

spores that produce botulism can’t germinate and a pH of less than ?

Answer 27

4.6

Question 28

staphylococcal

Answer 28

from food handelers

Question 29

mycotoxins

Answer 29

from molds

Question 30

aflatoxin

Answer 30

mycotoxin that results in liver damage

Question 31

shiga toxin producing E.coli

Answer 31

more than 700 strains of E.coli are know and some are beneficial to the gut flora

the shiva-toxin- producing E.coli are harmful and produce toxins in the intestines and can cause lysing of RBC

example is the “hamburger disease” (0157: H7)

Question 32

viruses

Answer 32

harder to detect, dont cause food spoilage, cause food borne illnesses

examples; norovirus, hepatitis A and polio

Question 33

which virus is responsible fro 50% of outbreaks in NA

Answer 33

norovirus

Question 34

toxoplasmosis

Answer 34

caused by protozoon parasite

Question 35

trichinosis

Answer 35

worm in bloodstream “ macrobiological “

Question 36

anisakis

Answer 36

from raw fish

prevented by freezing -35 for 15 hours or -20 for 7 days

Question 37

blast frezzing

Answer 37

-35 for 15 hours

Question 38

drying preserves by lowering ?

Answer 38

water activity

Question 39

why add sugar or salt

Answer 39

because it draws out water from microbial cells

Question 40

smoke

Answer 40

formaldehyde heat and dehyradtion

Question 41

can holds grow on jam

Answer 41

yes, moldscan tolerate less water activity and sugar and salt more than other microorganisms