2nd Test Flashcards
Nicholas Appert
Robert Koch
Louis Pasteur
Anton Van Leeuwenhoek
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
Microorganisms are capable of producing the following
Acids
Alcohol
Co2
Toxins
A pathogen makes you what?
Sick
An acid produced during spoilage of milk causes
Protein denaturation
Bacterial _________ is responsible for the slimy texture of spoiled fish or chicken.
Capsule
Viruses replicate in food and living cells.
True or false?
False
Under optimal conditions , which of the following grows fastest? Yeast Bacteria Mold Or all of them grow about the same rate
Bacteria
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
192
Which of the following are FAT TOM factors that affect the growth of microorganisms? Moisture Temperature Oxygen Time Or all
All
Which of the following terms describes a heat loving organism? Mesophile Psychrophile Psychrotoph Thermophile All or None
Thermophile
The microorganism responsible for milk spoilage ( while it is kept in the refrigerator) is
Psychrotoph
The term facultative anaerobic means an organism will grow under what type of conditions?
In the presence or absence of oxygen
Glutton is a component of what
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
Can using fulic acid be a remedy for pregnant people not consuming glutton?
No. You need it in your system at the time of consumption. The neorotube is developing.
Who was Harvey Wiley
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.
Pure food and drug act 1906
J
Describe upton Sinclair.
He wrote the jungle. It was about immigrant workers in meat packing plants describing how unsanitary and unsafe the working conditions were
Meat inspection Act 1905
Provided for federal inspection of animal slaughter and meat processing
Still the law of the land. All meat be inspected.
Name some problems with the pure food and drug act. 1906
Congress did not appropriate sufficient funds for enforcement.
Government had to prove intent to harm or receive
Food additives amendment 1958
Company had burden of proving safety.
Gras. Generally recognized as safe.
Margain of safety.
Delaney clause
Margian of safety is
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.
What is the Delaney cause.
If a additive causes cancer in a test animal you can not use it in food.
Regulations.
FDA USDA DEPARTMENT OF COMMERCE NATIONAL MARINE AND FISHERIES EPA DHS
If food contains more then 2%meat who regulates it?
USDA
If food contains less then 2% meat who regulates it?
FDA
To maintain product consistency
Additives
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
Additives are To improve or maintain nutritional value because
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.
Fortified.
Additives
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
Additives are used to enrich because
They are adding back nurtients lost during processing
Bread/ B vitamins
Milk / vitamin A
Milk contains vitamin
A
Additives are used to maintain palatability and wholeness
Preservatives:
Microbial spoilage
Antioxidants
Control rancidity
Control browning in fruits and vegetables
Additives are used in foods to provide leavening( so it doesn’t rise ) or control acidity
Chemical leaning agents :
Baking soda
Baking powder
Additives are used to enhance flavor or impart desired color
Many species are natural and synthetic flavores enhance the taste of foods.
Colors, likewise enhance the appearance of certain foods to meet consumer expectations
Msg syndrome is
Chinese restraunt syndrome Headache Flushing Swearing Sense of facial pressure or swelling Numbness or burning around mouth Chest pain Drowsiness and weakness
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
Caffeine thought to be a teratogen ( birth defects )
The effects on rats is equalivenr to someone drinking 12 cups of coffee
Thalidomide
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
Pshychrophile
Loves to grow at cold temp
Psychrotroph
Able to grow at cold but grows better at neutral temp
Mesophile
Loves moderate temps
Thermophile
Loves hot temperature
Thermoduric
Something that will withstand heat treatment
Endure high temperature
Facultative anaerobic
Is able to grow either in the presence or absence of oxygen
What are the 2 ways we can make water unavailable for microorganisms
1 remove it. Dry it. Beef jerky.
2 bind the water. Examples. Sugar snd salt.
Bacteria produce
Endspore that’s are resistant
Germination time
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
