1: food safety Flashcards
bacteria growth occurs when___
ph is neutrla nad concen of sugar and salt is wlo
psychrophilic vs thermophilic vs mesophilic
cold loving vs heat loving vs lvoe mod temp
virus
all food borne virus are trans via fecal oral route, cannot multiply in food
can service in fridge & cold temp
fungi: contains mold, yeast & ___; best in __ & __ conditions
mycotoxins produced from ___ can contain grains, nuts & fruits
cause liver sw/ __ problems & ____ cancer
mushrom, sguar, moist
yeast
kidney
liver
describe parasite
incoud eroundworms and flat worsm,
in raw / udnercooked foods
via food & water contam with fecals
normal proteins found in animal tissues that can become infectious
prions
food cotnaiing live microorg; appear gradually
infections. like salmon & listeria
food containing microg that produce toxins int he gun
toxin mediate. .ike ecoli.
describe intoxications
mirorg that produce toxins
occur within few hrs,
clostriudm botulimm
4 steps to prevention
- gov & consumers
- 4Cs
- HACCP
- technology
latent heat of fusion vs solidifcation
heat absorbed when solid -> liquid vs head released when liquid -> solid
atmospheric P vs vapour P
downward P from atmosphere vs caused by (g)m molec hovering gabove the H20 surface; as it’s heated, more gas, more vaporu P
oxalic acid: found in leaves of __, spinach & ___
goitrogens: in cabbage family &^ reduce __ activity
protease inhibitor: found in __, impact ___ digestion
hemmaglutinin: in soybean, ____, ____ ______; cause ____ to stick tgt
PLANT TOXINS
rhubarb, beat greens
thyroid
legumes, protein
peanuts, kidney beans ; RBC
pasteurization vs ultra pasteurization
milk, juice & egg
72C for 15 sec and 63 for 30 min
VS 138C for 2 sec
so has a longer shelfline
UHT millk
sterilization
100C/ for heating/steaming/canning low-acid food
destory mostly all microorg