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Food Microbiology > (1) Introduction: microbiology and food microbiology > Flashcards

(1) Introduction: microbiology and food microbiology Flashcards

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1
Q

what is microbiology

A

the science (logos) of small (micro) life (bios): the study of small living things that cannot be seen with naked eye

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2
Q

what is virus

A

a non-living things which certainly a microscopic. They able to multiply but cannot grow

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3
Q

why microbiology is important

A

some of them create a beneficial role, some of them are causing health problem such as, pathogens

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4
Q

what are the difference between basic research and applied microbiology

A

basic research: by organisms, process, and disease-related

applied microbiology: through disease-related, environment, and industrial

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5
Q

what is the principle of light microscopy

A

rays of light, slowed down enter the water because air and water have different refractive index

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6
Q

what is the principle of electron microscopy

A

limited wavelength, achieve greater magnification and resolution causing high-voltage beam of electron

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7
Q

in what range does virus could be seen by microscope

A

1-2 nanometer

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8
Q

who is the father of microbiology

A

Anton van Leeuwenhoek’s. He discover microorganism using microscope

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9
Q

the person behind food canning (Appertization)

A

Nicholas Appert, the father of food microbiology

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10
Q

someone who discover Tyndallization process

A

John Tyndall. He clarifies the role of heat resistant factors (spores)

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11
Q

find pasteurization, immunization, term of aerobic and aerobic, who is he

A

Louis Pasteur. He also discover the very-first vaccine

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12
Q

what is Tyndallization process

A

discontinue heating to inactivate spore

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13
Q

who is Robert Koch

A

a person who identified bacterium that cause Anthrax and who find pathogens

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14
Q

what is anthrax

A

bacillus anthracis

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15
Q

a person behind bacteria gram staining

A

Hans Christian J. Gram

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16
Q

who does discover lysozyme

A

Alexander Fleming

17
Q

what is penicillin

A

medication produced by microorganism

18
Q

what is mould

A

a multi cellular fungi

19
Q

what is yeast

A

a single cell of microorganism that part of fungi

20
Q

what are the 3 classification based on their stability

A

perishable (easy to spoiled), semi perishable (allow microorganism to spoiled with different growth of bacteria than perishable), and non-perishable food (not easy for bacteria to spoiled)

21
Q

what are the example of perishable, semi perishable, and non perishable foods

A
  1. perishable: raw foods, RTE
  2. semi perishable: dried or processed foods
  3. non-perishable: sugar, canned food, salt fish, cured fillet (using salt and nitrates) etc
22
Q

what are the important microorganism in food safety

A

bacteria, moulds (mycotoxins), virus, protozoa, algae, rickettsiae, prion

23
Q

what is mycotoxins

A

toxins produced by moulds that causing problems (metabolites)

24
Q

what is intoxication

A

illness due to consuming toxin produced by microorganism

ex: botulin (canned foods), mycotoxins (produced by molds)

25
Q

what is infection

A

illness due to consuming certain species of life-microorganism. Depends on the amount of microbes in food

ex: salmonella, e choli

26
Q

food quality and safety problems in indonesia

A
  • food safety and quality standard
  • outbreak report
  • knowledge, skill, and responsibility of producers
  • consumer awareness
27
Q

solutions to food quality and safety in indonesia

A
  • food legislation
  • food control and inspection
  • analytical capability
  • food safety policy
  • foodborne disease and surveillance systems
  • producers and consumers
28
Q

5 keys to safe food (WHO)

A
  • cook food throughly
  • keep clean
  • keep food at safe temperature (danger zone 5-60 celcius)
  • separate raw and cooked food
  • use safe water and raw materials

Food Microbiology (8 decks)

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