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Food Science > 2nd Test > Flashcards

2nd Test Flashcards

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0
Q

Nicholas Appert
Robert Koch
Louis Pasteur
Anton Van Leeuwenhoek

A

Father of canning
Recived the Nobel prize in 1905 for demonstrating that a particular organism is responsible for a disease and that it can be transmitted from one animal to another.
Demonstrated that air was not the cause of spoilage
Developed the first microscope

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1
Q

Microorganisms are capable of producing the following

A

Acids
Alcohol
Co2
Toxins

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2
Q

A pathogen makes you what?

A

Sick

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3
Q

An acid produced during spoilage of milk causes

A

Protein denaturation

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4
Q

Bacterial _________ is responsible for the slimy texture of spoiled fish or chicken.

A

Capsule

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5
Q

Viruses replicate in food and living cells.

True or false?

A

False

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6
Q 
Under optimal conditions , which of the following grows fastest?
Yeast 
Bacteria 
Mold 
Or all of them grow about the same rate
A

Bacteria

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7
Q 
A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth?
48
96
192
224
384
A

192

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8
Q 
Which of the following are FAT TOM factors that affect the growth of microorganisms?
Moisture 
Temperature 
Oxygen 
Time 
Or all
A

All

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9
Q 
Which of the following terms describes a heat loving organism?
Mesophile
Psychrophile
Psychrotoph
Thermophile
All or
None
A

Thermophile

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10
Q

The microorganism responsible for milk spoilage ( while it is kept in the refrigerator) is

A

Psychrotoph

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11
Q

The term facultative anaerobic means an organism will grow under what type of conditions?

A

In the presence or absence of oxygen

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12
Q

Glutton is a component of what

A

Wheat rye and barley products
People with Celiac disease cannot comsume this because it messes up there joints. And digestive system
Gluton is required for pregnant people

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13
Q

Can using fulic acid be a remedy for pregnant people not consuming glutton?

A

No. You need it in your system at the time of consumption. The neorotube is developing.

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14
Q

Who was Harvey Wiley

A

The poison squad was a group of guys in the us department of agriculture that volunteered to eat certain foods were certain additives were put in there that were questioned. If they got sick it was going to be bad for the population.

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15
Q

Pure food and drug act 1906

A

J

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16
Q

Describe upton Sinclair.

A

He wrote the jungle. It was about immigrant workers in meat packing plants describing how unsanitary and unsafe the working conditions were

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17
Q

Meat inspection Act 1905

A

Provided for federal inspection of animal slaughter and meat processing
Still the law of the land. All meat be inspected.

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18
Q

Name some problems with the pure food and drug act. 1906

A

Congress did not appropriate sufficient funds for enforcement.
Government had to prove intent to harm or receive

19
Q

Food additives amendment 1958

A

Company had burden of proving safety.
Gras. Generally recognized as safe.
Margain of safety.
Delaney clause

20
Q

Margian of safety is

A

1/100th. Take a test animal and start feeding it. Then find out the smallest amount that causes problems in a test animal. Then divide that by 100. And that’s the amount we can use in food. If it causes cancer then you can not use it.

21
Q

What is the Delaney cause.

A

If a additive causes cancer in a test animal you can not use it in food.

22
Q

Regulations.

A 
FDA
USDA
DEPARTMENT OF COMMERCE
NATIONAL MARINE AND FISHERIES
EPA
DHS
23
Q

If food contains more then 2%meat who regulates it?

A

USDA

24
Q

If food contains less then 2% meat who regulates it?

A

FDA

25
Q

To maintain product consistency

Additives

A

Emulsifiers give products a consistent texture and prevent them from separating
Stabilizers and thickeners give smooth uniform texture
Anti caking agents help substances such as salt to flow freely
Calcium silicate

26
Q

Additives are To improve or maintain nutritional value because

A

Vitamins and minerals are added to many common foods such as milk, flour, cereal, snd margarine to make up for those likely to be lacking in a persons diet or lost in processing.

27
Q

Fortified.

Additives

A

Addition of minerals of vitamins that were not originally present or at levels greater than the original
Salt/iodine
Orange juice / calcium
Skim milk / vitamin D

28
Q

Additives are used to enrich because

A

They are adding back nurtients lost during processing
Bread/ B vitamins
Milk / vitamin A

29
Q

Milk contains vitamin

A

A

30
Q

Additives are used to maintain palatability and wholeness

Preservatives:

A

Microbial spoilage
Antioxidants
Control rancidity
Control browning in fruits and vegetables

31
Q

Additives are used in foods to provide leavening( so it doesn’t rise ) or control acidity

A

Chemical leaning agents :
Baking soda
Baking powder

32
Q

Additives are used to enhance flavor or impart desired color

A

Many species are natural and synthetic flavores enhance the taste of foods.
Colors, likewise enhance the appearance of certain foods to meet consumer expectations

33
Q

Msg syndrome is

A 
Chinese restraunt syndrome 
Headache 
Flushing 
Swearing 
Sense of facial pressure or swelling 
Numbness or burning around mouth 
Chest pain 
Drowsiness and weakness
34
Q 
Name the flavor. 
Causes increased blood pressure 
Causes a increase in heart rate 
Is addictive 
Birth defects in rats 
Found in soda tea and chocalate
A

Caffeine thought to be a teratogen ( birth defects )

The effects on rats is equalivenr to someone drinking 12 cups of coffee

35
Q

Thalidomide

A

Drug given in the 50’s. It was to Stop symptoms during pregnancy. Only approved in Europe. Caused nasty birth defects. Did not caused defects in rats hit it did in humans

36
Q

Pshychrophile

A

Loves to grow at cold temp

37
Q

Psychrotroph

A

Able to grow at cold but grows better at neutral temp

38
Q

Mesophile

A

Loves moderate temps

39
Q

Thermophile

A

Loves hot temperature

40
Q

Thermoduric

A

Something that will withstand heat treatment

Endure high temperature

41
Q

Facultative anaerobic

A

Is able to grow either in the presence or absence of oxygen

42
Q

What are the 2 ways we can make water unavailable for microorganisms

A

1 remove it. Dry it. Beef jerky.

2 bind the water. Examples. Sugar snd salt.

43
Q

Bacteria produce

A

Endspore that’s are resistant

44
Q

Germination time

A

Time required for a population to double
If a has s time of 10 minutes. The initial level of contamination is 2. Those bacteria have a germenation time of 10. You will have 128
Doubles every 10

Food Science (1 decks)

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